International Culinary Schools team scores six medals at Culinary Olympics[PITTSBURGH, NOVEMBER 10, 2008] – Recently a team of eight chefs chosen to represent The International Culinary Schools at The Art Institutes traveled to Efurt, Germany to compete against some of the world’s top chefs and confectioners in the 22nd Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition or “culinary Olympics.” The culinary Olympics are considered the most prestigious competition in the culinary industry—taking place only once every four years.
In the Culinary Arts category, The International Culinary Schools team earned five silver medals and one bronze medal in the Pâtisserie category.
The International Culinary Schools team included: Master Chef Walter Leible, Assistant Director of the Culinary Arts Program, The Art Institute of Phoenix, who served as the team’s captain and coach; also coaching the team Chef Bill Sy, Academic Director of Culinary Arts, The Art Institute of Tucson; Chef Larry Matson, Culinary Director, The Art Institute of Dallas; Chef Michael Nenes, Assistant Vice President of Culinary Arts, The International Culinary Schools at The Art Institutes, Chef Eric Watson and Chef Manuel Catemaxca, both Chef Instructors, The Art Institute of Houston; Chef Robert Childers, Chef Instructor, The Illinois Institute of Art – Chicago; and Tyler Burke, Culinary Arts student, The Art Institute of Phoenix.
“The International Culinary Schools team presence and accomplishments at the culinary Olympics was important because it demonstrates the expertise of our culinary faculty to the international culinary community,” said Chef Michael Nenes, Assistant Vice President of Culinary Arts for The International Culinary Schools.
Four days, each filled with twenty hours of hard work, led to the discovery of the worlds best in the culinary industry. Preparation and practice were key. “Historically, most entrants participating in the culinary Olympics dedicate an immense amount of time to the planning process in order to stay ahead of the competition,” said Chef Nenes. The International Culinary Schools team prepared for the event in a remarkably short amount of time. “Most teams spend a minimum of two years choosing and planning their competition menus. The International Culinary Schools team was able to pull our competition menus together in six months,” remarked Chef Nenes.
To learn more about The International Culinary Schools at The Art Institutes, visit www.artinstitutes.edu/pr.aspx?ID=cul091 or www.exploreculinary.com.
About The International Culinary Schools at The Art Institutes
The International Culinary Schools at The Art Institutes is North America’s largest system of culinary programs with over 30 locations.
Based on classical Escoffier, Asian and Latin culinary techniques, with an emphasis on progressive trends and practices, the schools’ curriculum are designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines. Internships, student-run school restaurants, guest lectures and Web-based seminars, and study abroad programs help broaden the scope of learning for students.
Program offerings vary at each school. Prospective students should check the course offerings at The Art Institute school they are interested in attending before enrolling. To learn more about The International Culinary Schools at The Art Institutes, visit www.artinstitutes.edu/culinary or www.exploreculinary.com.
About The Art Institutes
The Art Institutes (www.artinstitutes.edu) is a system of over 40 education institutions located throughout North America, providing an important source of design, media arts, fashion and culinary professionals.
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