Teen Iron Chef 2017
San Diego Campus Hosts 13th Annual Teen Iron Chef Competition
Inside of the professional kitchens at The International Culinary School at The Art Institute of California—San Diego, a campus of Argosy University, young culinary artists recently competed to be named “Teen Iron Chef.” The event was a collaboration between the school, the San Diego Chapter of the California Restaurant Association; The Art Institute of California–San Diego, The Art Institute of California—San Diego Culinary Club, and the San Diego Unified School District Office of College, Career, and Technical Education. Participating schools from the San Diego Unified School District included Hoover, Garfield, Madison, Mira Mesa, San Diego, and Morse high schools.
The Teen Iron Chef event was based on the popular “Iron Chef America” TV competition. It pitted San Diego Unified School District Culinary Arts and Management students against each other as they created a three-course meal incorporating a secret ingredient—a buttery Girl Scout cookie. The day before the event, students worked on their ideas, went shopping, portioned their protein, and measured any dry or liquid ingredients—they were not permitted to do any cooking, pre-making of dough until the big day.
The 2017 competition winner was Garfield High School.
This year’s contest was judged by:
Harris Golden, President of the San Diego Pretzel Company
Chef Bernard Guillas, Executive Chef, The Marine Room, La Jolla Beach & Tennis Club
Chef Ken Irvine, Owner and Partner, Bleu Boheme & Sea 180
Chef Deborah Scott, Partner, Cohn Restaurant Group
Chef Larry Lewis, Senior Executive Chef and Program Director, San Diego Culinary Institute
Chef Jim Phillips, Culinary Specialist, SYSCO Business Development
Nicole Treadaway, Dining Room Operations Manager, The Art Institute of California—San Diego
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