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Art Institute of Atlanta Culinary Arts Grad Chef Kevin Gillespie
Competes in the Finals of Bravo’s “Top Chef”!
ATLANTA (GA) – Chef Kevin Gillespie, a 2003 culinary arts graduate of The Art Institute of Atlanta, made it all the way to the
final round of Bravo’s “Top Chef.” Chef Gillespie joins the ranks of several successful culinary grads from The Art Institutes
schools who competed with distinction in TV reality shows. The final competition aired at 10 pm on Wednesday, December 9.
During previous episodes, Chef Gillespie won several “QuickFire” challenges, one by pairing escargots with an innovative bacon jam, as
well as placing at the top or among the top three in nearly every elimination challenge. He was also at the judges’ table with
legendary Chef Joel Rubuchon, considered one of the world’s best chefs (his restaurants have earned a total of 25 Michelin stars),
during the elimination round of one episode, having won immunity in the previous challenge.
Each episode holds two challenges for the chefs. The first is a “QuickFire” test of their basic abilities and the second is a more
involved “Elimination Challenge” designed to test the versatility and inventiveness of the chefs as they take on unique culinary
trials such as working with unusual and exotic foods or catering for a range of demanding clients. The challenges not only test their
skills in the kitchen, but also uncover whether they have the customer service, management, and teamwork abilities required of a “Top
Chef.” The competing chefs live and breathe the high-pressure lifestyle that comes with being a master chef and each week someone is
asked to "pack up their knives" and go home. More information can be found at www.bravotv.com/top-chef.
Kevin Gillespie is a native of Atlanta, and he says coming to The Art Institute of Atlanta was a natural progression. His parents
took him to the Atlanta campus for a tour of the culinary school when he was a youngster – and he was hooked. Chef Gillespie was also
hooked early on competition. As a high school senior, he entered The Art Institutes Best Teen Chef Scholarship Competition, won the
local competition, and placed sixth in the national competition. After graduation, Chef Gillespie first worked at the Atlanta Grill at
The Ritz-Carlton, then briefly was a sous chef at two other restaurants. As he told “Points North” Magazine, “It wasn’t my kind of
thing: the large, super-hip, ultra-busy kind of restaurant.” So he went to work at the Woodfire Grill for two years, under renowned
Chef Michael Tuohy, before moving to Portland (OR). As a foodie, he loved Portland, but missed family back home, so he returned to
Atlanta – and the Woodfire Grill, where he is now part owner and executive chef, moving into those positions after Chef Tuohy moved to
California. His menu changes daily to incorporate fresh, organic, and sustainable ingredients from small local farms and vendors.
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The Alumni Chapter of The Art Institute of California – Los Angeles Hosts Alumni Week
 Tanya Essien, Alumni Chapter Chair, along with the talented Alumni Chapter Board and dedicated Career Services team at The Art
Institute of California—Los Angeles hosted a successful first annual Alumni Week! Multiple events were held the week of November 16th
to engage alumni and students. Each day brought familiar faces back home to their professional origin, and alumni assisted with
sharing their expertise. On Monday, alumni spoke with students about their experiences in their chosen fields.
 On Tuesday, a special luncheon was prepared by their very own Chef Juan Vasquez (2007), along with his fabulous team. Designs by
Mitzi added a special flare to Bistro 31 for all to enjoy. Chris Burkhardt (2008) taught the Advance Flash Workshop on Thursday
night, and Bobby Chapman (2005) assisted with spearheading The Education Foundation fundraiser on Friday, raising over $600.00 for
student scholarships! Daphne Wright (2005) managed the comedians who entertained all in attendance, and all photography was done by
William Pitts (2008). Thank you to all who attended and contributed to this successful week!
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Portraits of the Past: The Art Institute of Pittsburgh Makes Its Debut
In the early 1920’s, a young Pittsburgh artist and designer, Willis Dresdale Shook, recognized the need for a two-year course in
commercial art. On October 1, 1921, the Artist’s League of Pittsburgh held its first class of nine students in one room of the Fulton
building. Within two years, the name changed to the Art Institute of Pittsburgh. Almost 90 years later, Shook’s vision has grown to a
community of more than 13,000 students and over 55,000 alumni making their mark on the art, design, advertising, motion picture,
entertainment, business, fashion, and culinary industries worldwide. The Art Institute of Pittsburgh inspires pride in the
accomplishments of students, faculty, and alumni, along with chuckles at the outrageous memories that define the school’s unmistakable
essence and personality. To buy the book, visit: http://friendsofaip.com/products-page/
 In their quest to publish the history of The Art Institute of Pittsburgh, authors Jackie Fisher and Ellen Goodman set out to create
a visual chronicle of the college since its inception in 1921. As is true of any initiative well begun, their efforts quickly began to
unfold – bringing to life a long history of magical moments, renewed friendships, and new opportunities.
Friends of The Art Institute of Pittsburgh include our esteemed alumni, enrolled students, faculty, staff, former employees and
retirees, as well as community and professional partners.
Join us for a special event on January 21, 2010 for an afternoon author’s lecture and tea. To RSVP for the author’s lecture, click
here: http://friendsofaip.com/events/tea/
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The brownstone was converted years ago into a hosting space for culinary events, and the chefs again brought nearly all the food and wine needed to provide a feast fit for 80. The menu for the six course dinner, which costs $165 per
plate for the general public, had been set for weeks, and the chefs did justice to Beard's memory by minding every last detail.