Join The Art Institutes system of schools as we explore “The Meal” Through the Arts by showcasing original recipes created by our own culinary students. Three recipes from four categories of canapé, salad, entrée, and dessert were critiqued by a panel of chef judges. The winning recipe from each category will create an exclusive 4-course meal to be served May 14-18 at Art Institutes campus restaurants across the country. For every meal purchased during that time, The Art Institutes will make a $10 donation supporting No Kid Hungry.
Did you miss the live event? Watch the recorded live stream below.
Meet the Host
Jaleel White is perhaps best known for his portrayal of Steve Urkel on the long-running television series “Family Matters.”
While attending UCLA’s School of Film and Television, White occupied a dual role as star and producer of the series “Grown-Ups.” Upon graduating from UCLA, he worked as a WGA writer for such notable companies as Imagine Entertainment and Disney Channel Television.
White hosted the game show “Total Blackout” and was a contestant on “Dancing with the Stars.” His television credits include guest-starring roles in “Boston Legal,” “House,” “Atlanta,” “Castle,” “Bones” and "NCIS," on the Network. His recurring roles include “Psych” and “Problem Solverz.” Also, White wrote, produced and starred in his own web series “Fake It ‘Til You Make It.”
His film credits include “Dreamgirls” and “Judy Moody and the Not So Bummer Summer.”
Many people are surprised to learn White voiced the role of Sonic the Hedgehog in the numerous television episodes and films.
“I am happy to participate in The Meal Through The Arts Program because it combines some of my greatest passions in life. I have always been an avid fan of the culinary arts. Through food we are allowed the culture and artistry of other countries. The enjoyment of good food around a table of family and friends is something dear to my heart. I am a big supporter of education and charities that feed the homeless. An organization that supports both initiatives is one that I endorse.”
Meet the Judges
Executive Chef Ito Fuyuhiko
With more than 31 years of culinary experience in both traditional Japanese and classic French restaurants, Tokyo-born chef and partner Fuyuhiko Ito leads the culinary team at Umi, a sushi concept located in Atlanta’s bustling Buckhead neighborhood. In 2015, the Umi team opened Himitsu, a Japanese craft cocktail lounge experience meant to complement a night out at Umi. Ito began his restaurant career at the age of 17 at Chateau Lion in Tokyo where he handled fresh fish from the Tsukiji Fish Market daily. Over the next several years, Ito worked under master chef Kono in the United States and a top Yakitori chef at Toriyoshi in Nishiazabu, Tokyo. In 2007, Ito met his wife and Umi pastry chef, Lisa Ito. The couple now lives together in Roswell, Ga., with their six children.
Executive Chef Jamika Pessoa
2005, Associate of Arts, Culinary Arts, The Art Institute of Atlanta
Beginning her professional career as a corporate marketing executive, Chef Jamika gave up her lucrative job to pursue her passion for food and cooking to enter the culinary industry. She has been featured on the Today Show, Rachael Ray Show, and the Steve Harvey Morning Show to name a few. You have also seen her as a guest co-host and field correspondent for the daytime ABC food talk show, the CHEW, and was a contestant on The Next Food Network Star, season 5. Her classical training includes studying in European countries such as Venice, Italy and Vienna, Austria and graduating from the International Culinary School at The Art Institute of Atlanta. In 2006, she began her business, Life of the Party Personal Chef Services. She is a certified Nutrition and Wellness Consultant, and advocate for ending childhood obesity. Ebony Magazine also named ChefJamika as one of the Top African-American chefs in the country. For more information, visit http://www.chefjamika.com/.
Master Chef Daryl Shular
Master Chef Daryl L. Shular is a 1994 graduate of the Associate of Arts in Culinary Arts program at The Art Institute of Atlanta. Not only is he one of the most talented and respected chefs in the country, but he is also one of America’s elite History Makers. In 2014, Chef Shular became the first African American and minority to successfully pass the Master Chef exam. His induction into American Historical Archives “The History Makers” in 2005 made Chef Shular one of the youngest ever and one of only a few African-American chefs elected for this achievement. As a member of the American Culinary Federation since 1993, he has received over twelve gold medals and eight “Best in Shows” in local and national and competitions. Additionally, in 2008 Chef Shular was a member of the internationally recognized ACF United States Culinary Olympic Team, earning an Olympic Gold Medal, winning top honors against 63 teams at the IKA “Culinary Olympics.” Currently, Chef Shular is kicking off an online culinary course, working on his first recipe book, and a television show displaying his skills and continuing his mission to teach others how to live a healthy life style while still enjoying the art of culinary cuisines. Shular resides in Atlanta, GA with his wife, Michelle, and their three daughters. For more information, visit http://www.chefdarylshular.com/.
Meet the Students
The Art Institute of Atlanta
CanapésTOP RECIPE: Aries Do Associate of Arts in Culinary Arts from The Art Institute of Atlanta Recipe: Caramelized Onion Duck Rillette
The Art Institute of HoustonStacey "Moe" Moore Associate of Applied Science in Culinary Arts from The Art Institute of Houston Recipe: Qui-licious Quiche Cups
The Art Institute of Austin, a branch of The Art Institute of HoustonSteven Koss Bachelor of Science in Culinary Management from The Art Institute of Austin, a branch of The Art Institute of Houston Recipe: Shrimp Toast Benedict
The Art Institute of Philadelphia
SaladsCaitlin Ryan Diploma in Culinary Arts from The Art Institute of Philadelphia Recipe: Braised Kale & Beet Hummus Salad
The Art Institute of Las VegasTOP RECIPE: Candice Mosely Bachelor of Science in Culinary Management from The Art Institute of Las Vegas Recipe: Spring Beet Salad
The Art Institute of San Antonio, a branch of The Art Institute of HoustonGabrielle Cortes Bachelor of Science in Culinary Management from The Art Institute of San Antonio, a branch of The Art Institute of Houston Recipe: Southern Roasted Corn Salad
The Art Institute of California—San Francisco, a campus of Argosy University
EntréesDavid Marroquin Associate of Applied Science in Culinary Arts from The Art Institute of California—San Francisco, a campus of Argosy University Recipe: Crispy Pork Belly with Tostones & Avocado Salsa
The Art Institute of AtlantaTOP RECIPE: Larry Colbert Associate of Applied Science in Culinary Arts from The Art Institute of Atlanta Recipe: Braised Duck with Mixed Vegetables and Creamy Mashed Potatoes
The Art Institute of Washington, a branch of The Art Institute of AtlantaMichael Wallace Associate of Arts in Culinary Arts from The Art Institute of Washington Recipe: Pan Seared Duck Breast with Beet & Carrot Gnocchi
The Art Institute of Charleston, a branch of The Art Institute of Atlanta
DessertsCherriana Brooks Associate of Arts in Baking & Pastry from The Art Institute of Charleston, a branch of The Art Institute of Atlanta Recipe: Raspberry Macarons
The Art Institute of California—Orange County, a campus of Argosy UniversityNicole Holtzman Diploma in Art of Cooking from The Art Institute of California—Orange County, a campus of Argosy University Recipe: Key Lime Pie Pops
The Art Institute of California—Sacramento, a campus of Argosy UniversityTOP RECIPE: Rebecca Martinez Associate of Applied Science in Culinary Arts from The Art Institute of California—Sacramento, a campus of Argosy University Recipe: Berry Swirl Cheesecake with Chocolate Cookie Crust