Culinary Student Wins Prestigious Internship at Roy’s La Jolla “Aloha Kitchen Challenge”
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SAN DIEGO, CA, AUGUST 10, 2009 – Culinary student at The International Culinary School at The Art Institute of California — San Diego, Athena Gilson, wins top honor at Roy’s La Jolla “Aloha Kitchen Challenge.” Gilson knocked out her competition with a tantalizing Pistachio Sanyo Cruch Tasmanian Steelhead, Red Quinoa Filled Squash Blossom, Heirloom Melon Nectar, and Gooseberry Kalbi dish that wowed the judges.
Titled “Aloha Kitchen Challenge,” the gourmet competition paired three culinary students from The International Culinary School - Grant Toraason, Athena Gilson, and Bruce Ricketts - with top chefs Jason Knibb of NINE-TEN, Bernard Guillas of Marine Room, Brian Malarkey of Oceanaire, and Garrett Mukogawa of Roy’s to win a prestigious internship with a Roy’s chef. Judges for the challenge included La Jolla personalities, such as Hawaiian native Walter Makula, anchor of Fox San Diego; Patricia Brown, weather anchor for NBC; Michele Parente, food critic for the Union-Tribune; former San Diego NFL Charger Marcellus Wiley, analyst for ESPN’s “NFL Live”; and Rachel Sebastian, professional dancer for the San Diego Ballet.
The partnering chef teams were asked to create an exceptional entrée in the spirit of Roy’s signature Hawaiian Fusion® Cuisine. Guests enjoyed the one-of-a-kind dining experience, indulging in the five-course dinner that included a course created by Chef Roy and Roy’s La Jolla Chef Partner Garrett Mukogawa and one entrée from each competing team. Judges rated each team’s creation on taste, presentation, and individuality, and awarded Athena Gilson an internship with Roy’s highly-trained expert chefs. Internationally-acclaimed Chef Roy Yamaguchi made a special trip to his La Jolla restaurant for the July 28th culinary event.
Chef Roy Yamaguchi said, "Teaching and mentoring aspiring chefs has always been a passion of mine. I am excited to be working with this talented group of great chefs, as we contribute to the culinary community by cultivating new talent with a challenging and rewarding internship."
Chef Mark Sullivan, Academic Director of Culinary Arts at The Art Institute of California — San Diego said, “We were thrilled to participate in this opportunity highlighting the significance of educational and professional partnerships which greatly encourages students to seek out experiences outside of the classroom. This supplements not only their career paths, but their resumes.”
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.
The course offerings have been redesigned to expand the international focus, introducing students to an increased number of world cuisines.
Based on classical Escoffier and Asian and Latin culinary techniques, with an emphasis on progressive trends and practices, the schools’ curricula 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, 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 Institutes 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 California — San Diego
The Art Institute of California — San Diego 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.
Contact:
Jody Auslund, Marketing Coordinator
The International Culinary School at
The Art Institute of California – San Diego
858.598.1303
jauslund@aii.edu