A CHEF GONE WILD!
If you not only have a passion for the Culinary Arts, but also an interest in the outdoors, you will want to get to know our very own Chef Wutsch, who is a certified Executive Chef, a Certified Culinary Educator and our Department Chairperson.

Chef Wutsch has combined his culinary expertise with his love for the outdoors and hunting in his two books “The Art of Cooking Venison” and “The Art of Barbequing and Grilling Game” and also through his experiences as a chef at celebrity hunting camps. 

 

He has demonstrated cooking and butchering at many nationally-recognized conventions and recently dazzled crowds at two Outdoor Shows- the National Pheasant Fest and the Eastern Sports & Outdoor Show.

Chef Wutsch also writes monthly cooking columns for sporting magazines.

At the Eastern Sports & Outdoor Show, held in February at the Farm Show Complex in Harrisburg, PA, Chef Wutsch’s deer butchering seminars were held three times daily and drew in the crowds as he demonstrated techniques and offered advice.

National Pheasant Fest in Des Moines, Iowa is an event combining an outdoor-consumer show, habitat seminars, family events, and more and is put on by a group called Pheasants Forever, a group of more than 110,000 members responsible for cleaning waterways and providing habitat to a range of wildlife.

 

Here he offered recipes and simple and fast cooking techniques for pheasant in his seminar “Pheasant in 30 minutes or Less”.

 
For more information on Chef Wutsch, email us at culinary-arts@iup.edu. back to Culinary Home