Albert Wutsch is a certified executive chef and a certified culinary educator and has been with Indiana University of Pennsylvania since 1991. He previously held the positions of department chairperson and chef instructor for the University of Montana College of Technology and chef instructor at the Florida Culinary Institute.
He graduated with honors from the Culinary Institute of America and earned a BS in Education, summa cum laude, from Indiana University of Pennsylvania.
Recruited by Simon & Schuster Publishers to review culinary book manuscripts, Chef Wutsch has also self-published two cookbooks, The Art of Barbecuing and Grilling Game and The Art of Cooking Venison. In addition, he writes cooking columns for national magazines, conducts cooking seminars at national conventions, and conducts radio and television interviews and demonstrations.
An expert on game cookery, Wutsch regularly demonstrates cooking and butchering at major outdoor sporting shows, including the National Pheasant Fest in Des Moines, Iowa, and the Eastern Sports and Outdoor Show held at the Farm Show Complex in Harrisburg, Pennsylvania.
Chef Wutsch is also actively involved with the National Restaurant Association Education Foundation program, ProStart. Wutsch judges ProStart Student Invitational culinary competitions at the state and national levels and also coordinates and instructs the ProStart Summer Institute for high school instructors, which has been hosted by the Academy of Culinary Arts since 2012.
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