The International Culinary Schools at The Art Institutes team included: Master Chef Walter Leible, Assistant Director of the Culinary Arts Program, The Art Institute of Phoenix, who served as the team’s captain and coach; also coaching the team Chef Bill Sy, Academic Director of Culinary Arts, The Art Institute of Tucson; Chef Larry Matson, Culinary Director, The Art Institute of Dallas; Chef Michael Nenes, Assistant Vice President of Culinary Arts, The International Culinary Schools at The Art Institutes, Chef Eric Watson and Chef Manuel Catemaxca, both Chef Instructors, The Art Institute of Houston; Chef Robert Childers, Chef Instructor, The Illinois Institute of Art – Chicago; and Tyler Burke, Culinary Arts student, The Art Institute of Phoenix.
“The International Culinary Schools team presence and accomplishments at the culinary Olympics was important because it demonstrates the expertise of our culinary faculty to the international culinary community,” said Chef Michael Nenes, Assistant Vice President of Culinary Arts for The International Culinary Schools at The Art Institutes.
Four days, each filled with twenty hours of hard work, led to the discovery of the worlds best in the culinary industry. Preparation and practice were key. “Historically, most entrants participating in the culinary Olympics dedicate an immense amount of time to the planning process in order to stay ahead of the competition,” said Chef Nenes. The International Culinary Schools at The Art Institutes team prepared for the event in a remarkably short amount of time. “Most teams spend a minimum of two years choosing and planning their competition menus. The International Culinary Schools team was able to pull our competition menus together in six months,” remarked Chef Nenes.
To learn more about The International Culinary Schools at The Art Institutes, visit www.artinstitutes.edu/pr.aspx?ID=cul091 or www.exploreculinary.com.