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Chef Milos Cihelka, CMC, AAC, HGT, has been cooking for over 50 years, starting with apprenticeship programs in his native Czechoslovakia. He later immigrated to Canada, where he worked in private clubs, resorts and restaurants. Coming to the USA in 1958, he worked in New Jersey and Connecticut, before settling in the Detroit area. He participated in several culinary salons and also won top honors in ice carving competitions. As a member of the 1972 US National Culinary Team competing in the IKA World Cooking Competition in Germany, he won 2 gold medals. Returning there in 1978 he received a Gold Medal with Distinction for a perfect score in 8 different dishes. He became the first Certified Master Chef in United States in 1981. Acting as a coach/manager of the First Michigan Culinary Team, the team won 44 gold medals, culminating with the Grand Prize in Gold in the 1986 Culinary Olympics. As a chef-partner of the nationally renowned Golden Mushroom in Southfield, Michigan, he featured wild game dishes on their dinner menu daily. The following is his take of our current culinary situation, regarding cooking wild game: "Hunters and fishermen in the United States and Canada are fortunate to have such an abundance and variety of game and fish to pursue. The relatively low cost of permits and the ease of obtaining them, as compared to hunting in many other countries, is also remarkable. What amazes me most is that for all of these advantages being available to us, only a small percentage of hunters, fishermen and chefs really know how to properly handle the game or fish they obtain. Most deer hunters don't want to handle their kill and take it to a processor. Because of previous bad experiences cooking processed venison, they have it made into salami and sausages, depriving themselves and their families of enjoying wonderful roasts, steaks and stews. Some fishermen either release or give the fish away because they do not know how or do not want to clean it. Many chefs are reluctant to put game dishes ontheir menu. My book is intended for use by chefs and those hunters and fishermen and their families and friends who desire to find a better way of enjoying their hard-earned harvest. "
