Art Institutes Culinary Students to Assist in Preparation of Thanksgiving Day Dinner at NYC's Prestigious James Beard House
Six culinary students from The Art Institutes system of schools have earned the opportunity to help prepare dinner at New York City's famed James Beard House. They will join four of their chef instructors to prepare the James Beard Holiday Table, a six-course meal offered on Thanksgiving Day.
Students from across The Art Institutes system of schools were invited to apply to the James Beard Student Experience, a competition that awards six students with an all-expense paid trip to New York City, Nov. 19 - 23. In addition to the honor of cooking at the James Beard House, students will participate in a culinary tour of the city and shadow a chef at a New York City restaurant.
"We are honored to prepare Thanksgiving dinner for attendees at the prestigious James Beard House," said Chef David Hendricksen, CCE, CCC, director of culinary programs at The Art Institutes. "The partnership between The Art Institutes and the James Beard House provides a unique opportunity for students to work inside the kitchens of the James Beard House and we are excited for the opportunities it will bring them in their future careers."
For more information or to register to attend the event, visit:
Date: Thu, November 22, 2018
Time: 6:00 PM
Place: The Beard House
Member Price: $140
Public Price: $180
Not many culinary professionals can say that they’ve cooked at the James Beard House…ever. It’s like getting to play a solo at Carnegie Hall.
Associate of Science in Culinary Arts
The Art Institute of California – Hollywood, a campus of Argosy University
Meet the Students
Meet the Instructors
Chef David Hendricksen, CCE, CCC
Chef David Hendricksen, CCE, CCC, is the National Culinary Director for The International Culinary Schools at The Art Institutes. He brings more than 40 years of experience in the culinary industry in a variety of operations ranging from a personal chef on yachts, small and large hotels, and private restaurants to his role with The Art Institutes. Hendricksen has spent 30 years educating new generations of culinary professionals. He is a Certified Culinary Educator and a Certified Chef d’ Cuisine with the American Culinary Federation. In addition to his culinary degree, Hendricksen holds a master’s degree in Human Resources Training and Development from Webster University and a bachelor’s degree in Vocational Education from Southern Illinois University.
Chef Clifton Lee Van On, CEC, CCA
Chef Clifton Lee Van On is Academic Department Chair of Culinary Programs at The Art Institute of California – Inland Empire, a campus of Argosy University. He brings more than 25 years of experience to his role, having served as award-winning Executive Chef of Ridglea Country Club, as Executive Sous Chef at the Houston Country Club, and as an administrator at the University of St. Thomas. He has been part of the Gladmat Food Expo in Norway and the award-winning Norwegian National Barbecue Team at the 2012 Memphis World Championship BBQ Competition. Lee Van On is an active member of ACF, held numerous chapter positions with the organization, is an ACF Certified Executive Chef, Certified Culinary Administrator and received the ACF Southern California Inland Empire Chef and Cooks Association’s Chef of the Year Award in 2016. He holds a MBA and a MS in accounting from the University of St. Thomas, a BS in Zoology from the University of Alberta and an Associate of Science degree in culinary arts in 1995 from The Art Institute of Houston.
Chef Mauro Rossi, CCE, CEC, CEPC, CCA
Chef Mauro Rossi is the Academic Department Chair of Culinary Programs at The Art Institute of California – Hollywood, a campus of Argosy University. He brings 34 years of experience to his role with The Art Institutes. His international culinary career includes owning four critically acclaimed restaurants in New Zealand as well as culinary positions in Australia, Sweden and the United States. His career led him to Los Angeles where he worked for Michel Richard at Citrus until opening its Tokyo location. He took the helm of Citrus Los Angeles before working for the Patina Group as Executive Chef of Café Pinot and Pinot Hollywood. He began educating future culinarians in 2002. Rossi is an ACF Certified Executive Chef, Certified Executive Pastry Chef, Certified Culinary Educator, Certified Culinary Administrator and a lead Approved Certification Evaluator. He holds a Master of Arts in Anthropology and a bachelor’s degree in Anthropology from California State University, Northridge.
Chef Les Eckert, CCE, CEPC, AAC
Chef Les Eckert serves as is the Academic Department Chair of Culinary Programs at The Art Institute of Raleigh – Durham, a branch of Miami International University of Art & Design. She brings 25 years of experience in the culinary industry to her role with The Art Institutes, having served in baking and pastry roles in fine dining, bread bakeries and at Marriott Hotels, having run her own dessert catering business and in teaching. Eckert is a Certified Executive Pastry Chef and Certified Culinary Educator. She holds a Bachelor of Science in Culinary Management in 2010 from The Art Institute of Pittsburgh – Online Division and a MBA with an emphasis in Hospitality Management from South University in 2012. She is a 25-year member of the American Culinary Federation (ACF) where she was named ACF’s 2013 National Chef Educator of the Year, 2014 Southeast Region Pastry Chef of the Year and was inducted into the American Academy of Chefs in 2015.
Special thanks to the sponsors whose generosity and donation of goods have made this event possible.