Culinary Students to Compete with Top Chefs in China
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Three students from The International Culinary School at The Art Institute of Phoenix student competition team will travel to Shanghai China in November to participate in a culinary cook-off at FHC China (www.fhcchina.com). FHC China is China's largest and longest running culinary event and is expected to draw over 20,000 attendees from around the globe. The student competition team will participate in the The International Culinary Arts Competition, Junior Chef Category, where competitors must be under 28 years old. Chef Bill Sy, Chinese Master Chef and past academic director at the International Culinary School at The Art Institute of Phoenix stated, “Culinary schools from all over the world bring their best and brightest students to this event, this will be the team’s toughest challenge so far.”
The competition team includes Katelyn Remick, 21, who graduated with a bachelor's degree in Culinary Arts in September 2009; Julie Fiedler, 20, a Culinary Management student; and Tyler Burke, 24, a Culinary Arts student. According to Chef Eric Watson, assistant academic director, who leads The International Culinary School at The Art Institute of Phoenix team; the team has been together for more than two years and has participated in many competitions. So far, the talented team has won Gold Medals in the Arizona State American Culinary Federation Junior Competition in 2008 and 2009 and Silver Medals in the ACF Western Regional Competitions in Seattle 2009 and Salt Lake City 2008. Most recently the three student challengers competed in an unprecedented battle, as seen on Food Network’s popular series Iron Chef America, on September 27th, 2009.
About The International Culinary Schools at The Art Institutes
The International Culinary Schools at The Art Institutes is North America’s largest system of culinary programs offered at over 30 Art Institutes schools.
Based on classical Escoffier, Asian and Latin culinary techniques, with an emphasis on progressive trends and practices, the schools’ curriculum are designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines. Internships, student-run school restaurants, guest lectures and Web-based seminars, and study abroad programs help broaden the scope of learning for students.
Program offerings vary at each school. Prospective students should check the course offerings at The Art Institute school they are interested in attending before enrolling. To learn more about The International Culinary Schools at The Art Institutes, visit www.artinstitutes.edu/culinary or www.exploreculinary.com.
About The Art Institute of Phoenix
The Art Institute of Phoenix is one of The Art Institutes (www.artinstitutes.edu), a system of over 40 education institutions located throughout North America, providing an important source of design, media arts, fashion and culinary arts professionals.