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The Art Institutes’ Culinary Instructors Prepared New Year’s Eve Meal at NYC’s James Beard House

By: Rachel Handel Filed under: Film & Production

January 5, 2016

Culinary Directors and Chef Instructors from The Art Institutes system of schools helped diners at New York City’s famous James Beard House to welcome 2016 at the prestigious restaurant’s “Ring in the New Year” celebration. With the support of culinary students Leda Miele, Michael J. Walker1, and Kristen Jo Mathers2, the Directors and Chefs created an elaborate meal featuring regional American flavors paired with wines from around the world.

Culinary students from The International Culinary School at The Art Institute of Fort Lauderdale’s European Cuisine and American Regional classes, taught by Chef Bernardo Espinel, also assisted in event prep.

Additionally, graphic design and photography students from across The Art Institutes System of Schools provided event support—from menu design to promotional photography. They also designed and created the evening’s dessert take-home box.



Graphic Design Students Layout Menu, Create Dessert Take-Home Box
Graphic design students at The Art Institute of Charleston, a branch of The Art Institute of Atlanta, were tasked with designing the “Ring in the New Year” celebration’s menu. The winning layout was created by Kelsey Whelen, Brandon Franks, Deangelo Brown, and C. Judah Shiflett.3

Kylum Middleton4 shot video of the students presenting their menu designs to the culinary directors and chef instructors.

The dessert take-home box was created by graphic design students across the country—in Dorreen Petersen Davis’ packaging design class at The Art Institute of California—Inland Empire, a campus of Argosy University. Nine students presented their packaging ideas and the final product was a class collaboration.


Photography Students Focus on Promotional Images
Rounding out the event support, Christopher Fisher5, a student at The Art Institute of Charleston, took the portrait of Chef David Hendricksen that was utilized in event promotion. 

Rosemary Cherry6, studying at The Art Institute of California—Inland Empire, shot the image of Chef Clifton Lee Van On used to promote the event.

Art Institutes Chefs and Instructors Impress in the Kitchen
The Art Institutes’ Chefs who participated in the event are: Chef David Hendricksen, National Culinary Director, The Art Institutes; Jack Kane, Academic Director – Culinary, The International Culinary School at The Art Institute of Fort Lauderdale; and Clifton Lee Van On, Department Director - Culinary Arts, The International Culinary School at The Art Institute of California—Inland Empire. Malka Espinel, Culinary Instructor, The International Culinary School at The Art Institute of Fort Lauderdale, served as Pastry Chef. Culinary Instructor Chef Christopher Delaney from The Art Institute of Charleston assisted in the prep for the event.



The menu for 2015 New Years Eve Across U.S.A.:


Hors d’Oeuvre

Massachusetts

  • Petite Nantucket Oysters wrapped with Carpaccio of Snake River Farms Kobe Tenderloin, Sevruga Caviar and Roasted Pepper Mignonette


Wisconsin

  • Caramel Sauteed Apples atop Carr Valley Sweet Vanilla Cardona Cheese and Cello Parmesan Crisp


Texas

  • Exotic Meat Market Eland with Gonestraw Farms Duck Egg Yolks, House-made Savory Dill Pickle and Balsamic Cipollini Onion on Grilled Crostini


California

  • Asian Braised Snake River Farms Kurobuta Pork Belly on Creamed Corn Grits with Hoisin Glaze and Shinto Gourmet Mu Kimchi


New York

  • Foie Gras Ice Cream Porcini Mochacino Float
  • Jacques Copinet Champagne Cuvee Marie Etienne 2006



First Course

Midwest

  • Wild Mushroom BelGioioso American Grana Consommé with Exotic Meat Market Pheasant Quenelles, Wild Mushroom Ravioli, Sliced Urbani Truffles and Chervil
  • Jacques Copinet Blanc de Blancs NV



Second Course

East Coast

  • Miso Glazed North Atlantic Halibut on Cantaloupe Scented Creamed Leeks, Fresh Origins Sea Beans and Blistered Baby Tomato Medley
  • Capitain-Gagnerot Saint Romain au Bas de Poillange 2013


Third Course

West Coast

  • Caesar Salad with Fried Oysters and Cauliflower Tabbouleh, Baby Red & Green Romaine with Cello Parmesan Crisp, Minced Chives, and garnished with Roasted Peppers
  • Domaine de Couron Côtes du Rhône Viognier 2014


Fourth Course

South Central

  • Roulade of Snake River Farms Herbed Kobe New York Strip Loin and Braised Short Ribs with Sliced Urbani Winter Truffle, Blueberry Braise Reduction Sauce, Crisp Yukon Gold Potatoes, Apple Smoked Bacon Brussel Sprouts, Maple Carrot Purée and Balsamic Glaze
  • Domaine du Grangeon Chatus 2012



Dessert

  • Lemon-Fennel Panna Cotta with Toasted Almond Gelato, Meyer Lemon Marmalade, and Marcona Almond Biscotti
  • Jacques Copinet Rosé NV Champagne
  • Petite Mignardises




1Leda Miele and Michael J. Walker are each pursuing an Associate of Science degree in Culinary Arts from The International Culinary School at The Art Institute of Fort Lauderdale.  Licensed by the Florida Commission for Independent Education, License No. 1287. Licensed by the Florida Commission for Independent Education, License No. 2581. Licensed by the Florida Commission for Independent Education, License No. 3110.


2Kristen Jo Mathers is working toward an Associate of Science degree in Culinary Arts from The International Culinary School at The Art Institute of Tampa, a branch of Miami International University of Art & Design. Licensed by the Florida Commission for Independent Education, License No. 1287. Licensed by the Florida Commission for Independent Education, License No. 2581. Licensed by the Florida Commission for Independent Education, License No. 3110.


3Kelsey Whelen, Brandon Franks, Deangelo Brown, and C. Judah Shiflett are each pursuing a Bachelor of Fine Arts degree in Graphic & Web Design from The Art Institute of Charleston, a branch of The Art Institute of Atlanta. The Art Institute of Charleston, a branch of The Art Institute of Atlanta, is licensed by the South Carolina Commission on Higher Education (1122 Lady St, Suite 300, Columbia, SC 29201, 803-737-2260; www.che.sc.gov). Licensure indicates that minimum standards have been met; it is not equal to or synonymous with regional or specialized accreditation.

4Kylum Middleton is pursuing a Bachelor of Fine Arts degree in Graphic & Web Design from The Art Institute of Charleston, a branch of The Art Institute of Atlanta.


5Christopher Fisher is working toward a Bachelor of Fine Arts degree in Digital Photography from The Art Institute of Charleston, a branch of The Art Institute of Atlanta.

6Rosemary Cherry is pursuing an Associate of Science degree in Digital Photography from The Art Institute of California—Inland Empire, a campus of Argosy University.



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