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Winners Named in Meal Through the Arts Culinary Competition

By: The Art Institutes Filed under: Culinary

May 2, 2018

Four Culinary students from The Art Institutes system of schools were crowned winners in the Meal Through the Arts, a culinary showcase competition held April 12, 2018 in Atlanta. The four winning dishes will be available in Ai student-run restaurants across the country in the coming weeks, with donations made to No Kid Hungry for every meal purchased.

About the Meal Through the Arts

Hosted by actor Jaleel White, the event challenged 12 regional winners in the Meal Through the Arts competition to prepare their recipes for a panel of esteemed professional chefs (including Chef Ito Fuyuhiko, Chef Jamika Pessoa and Certified Master Chef Daryl Shular).

The competition featured four categories—canapé, salad, entrée, and dessert—with three competitors per category. After the initial judging, critiques, and deliberation, the four winners were revealed.

Caramelized Onion Duck Rillette

Canapé: Caramelized Onion Duck Rillette

Aries Do claimed first prize for her Caramelized Onion Duck Rillette, which the judges described as “delicious, visually stunning, and well-seasoned.” Aries is pursuing an Associate of Arts in Culinary Arts at The Art Institute of Atlanta and also won people’s choice in the canapé category.

Salad: Spring Beet Salad

Candice Mosely of The Art Institute of Las Vegas was named winner in the salad category and was praised for the freshness of her dish and the complex flavor pairings in her salad. Candice is currently working toward her Bachelor of Science in Culinary Management.

Meal for the Arts Competition

Entrée: Braised Duck with Mixed Vegetables and Creamy Mashed Potatoes

Larry Colbert claimed the top spot in the entrée category by wowing the judges with not only his dish concept but also the classical techniques on display throughout the plate. Larry is a student in Associate of Arts in Culinary Arts program at The Art Institute of Atlanta.

Dessert: Berry Swirl Cheesecake with Chocolate Cookie Crust

In the dessert category, Rebecca Martinez’s creative take on a berry cheesecake earned first place, with the judges admiring her well-executed recipe, her choice to go outside her comfort zone, and her ability to incorporate her personality into her dish. Rebecca is an Associate of Science in Culinary Arts student at The Art Institute of California – Sacramento, a campus of Argosy University.

What’s Next

Each of the four winning students were awarded a $5,000 tuition scholarship to support their culinary education, and their winning recipes will be served as an exclusive four-course meal at Ai student-run restaurants across the country from May 14–18, 2018. For every meal purchased during that time, The Art Institutes will make a $10 donation to No Kid Hungry, a campaign dedicated to ensuring that kids start the day with a nutritious breakfast and eat healthy summer meals, and that families learn the skills they need to shop and cook on a budget.

"The Art Institutes has a distinguished history in developing future culinary professionals. We are proud of the talent and drive our students showcased through this competition. We are honored to have them join us in the fight against childhood hunger by creating the dishes that will help raise funds across the country for No Kid Hungry," said Claude Brown, president of The Art Institutes.

Missed the event? No problem! Relive the entire Meal Through the Arts experience here.

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By: The Art Institutes Filed under: Culinary

May 2, 2018

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