Emmi Roth Contest & Tour
Gouda news! Six teams from Ai campuses across the country were selected as finalists for the Emmi Roth Contest & Tour. Each team, comprised of one student and one faculty chef, crafted signature dishes made from award-winning cheeses in an effort to shred the competition.
On June 20, the finalists recreated their dishes for a panel of deliberating dairy experts in Wisconsin, “America’s Dairyland.” The three winning teams received scholarships for continued culinary education at their Art Institutes schools, and all finalists were awarded a tour of dairy farms and cheese-making facilities throughout Wisconsin. Grate job to all!
Finalist: “No Whey”Ai Charleston
“We’re using natural ingredients, and with the high class of Emmi Roth’s cheeses, there’s no whey our competition will beat us.”
-- Chef Wilson Lui, Faculty, Culinary Arts
2nd Place: “The Cru”Ai Orange County
“If I were a cheese, I’d be cheddar. Sharp sometimes, mild sometimes. Sometimes, just really full of it. Flavor, that is.”
-- Chef Steve Gostin, Program Chair, Culinary Arts
Finalist: “Crucible of Crist”Ai Sacramento
“Cheese is in the same category as chocolate and bacon: you can put it on anything, and it’s amazing.”
-- Marshawn Watson, Bachelor of Science, Culinary Management
3rd Place: “Grate Idea”Ai San Antonio
“Cheese gives dishes that extra umph. There’s so many different types. It’s endless. As a chef, it excites you.”
-- Casey Garcia, Bachelor of Science, Culinary Management
Are you a cheese whiz, too?
Join our community of creative and competitive students. Learn more about our Culinary degree programs and register for an Open House today.