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James Beard Foundation Thanksgiving Holiday Table Winner: Larry Colbert

Larry Colbert may be new to cooking but his passion and skill is taking him far. Colbert, who was born and raised on the west side of Chicago, tried college and the working world after graduating high school. It wasn't until 2016 that he decided to pursue his passion for cooking at The Art Institute of Atlanta. "When I started to take becoming a chef seriously, I enrolled in school. Since that time, I have been taught by some amazing chefs at both The Art Institute and also at my job," said Colbert.

Food runs in the family for Colbert whose father was a cook in the U.S. Army and whose mother has served as a kitchen manager for the Chicago public school system for 25 years. He is inspired by chefs such as Master Chef Daryl Shular, Chef Fuyuhiko Ito and Chef Warren C. Kearney.

His submission that earned him a spot on the James Beard Holiday Dinner Table team included a Walnut Crusted Atlantic Halibut with Roasted Butternut Squash Risotto and Roasted Savory Glazed Rainbow Carrots with Port Wine Reduction and Top with Duck Fat Sweet Potato Hay. With the dish, Colbert wanted to "bring all of the beautiful colors and flavors of fall out of each ingredient."

"Cooking at the James Beard house and taking part in the overall New York City experience will take my knowledge of food to another level," said Colbert.

For more information about the event, please visit our James Beard Foundation Thanksgiving Holiday Table page.

Larry Colbert

Associate of Arts in Culinary Arts
The Art Institute of Atlanta

Larry Colbert

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Baking & Pastry Degrees at the Art Institute of Atlanta

Baking & Pastry

Use your talent and passion to turn desserts into works of art. You’ll explore everything from plating to preparing confections to managing a commercial kitchen.

Culinary Arts students at the Art Institute of Atlanta

Culinary Arts

Starting with fundamentals like kitchen tools and culinary techniques, you’ll explore more than 20 of the most popular international flavors and techniques.

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