Aspiring chefs put skills to test in competition on Saturday

  • Thursday, March 7, 2013

WHO:     13 high school seniors
WHAT:     The finalists each have 2 hours to prepare a two-course meal in the professional training kitchens of The International Culinary School at The Art Institute of Charleston, a branch of The Art Institute of Atlanta. They must impress a judging panel of professional chefs with their basic knife handling skills, cooking ability, food quality and presentation. 
WHEN:     Saturday, March 9
    Cooking begins at 9:30am
    Awards ceremony starts at 4pm
WHERE:     The International Culinary School at The Art Institute of Charleston
    24 North Market Street, Charleston, SC 29401.
WHY:    Finalists are cooking for the opportunity to earn tuition scholarships. 
PHOTO OPPORTUNITIES:  Film/photograph ambitious aspiring chefs as they work under pressure in a heated competition to present a delicious two-course meal to the judges. Digital photos will be available after the competition.
ABOUT THE COMPETITION:  The judges will name one first place winner in each of two categories – one for high school seniors (The Art Institutes Best Teen Chef Competition) and one for high school graduates (The Art Institutes Culinary Scholarship Competition). A second place winner will also be named in The Art Institutes Best Teen Chef Competition for high school seniors. The winners will earn tuition scholarships to The Art Institute of Charleston – $4,000 for the Best Teen Chef first place winner and $1,000 for the Best Teen Chef second place winner, while the first place winner of the high school graduate category will earn a $1,500 tuition scholarship. 
The finalists will each prepare a two-course meal from recipes distributed in advance to allow for practice before the competition. The meal, which must be prepared and served in two hours, consists of a Shrimp Cocktail, Sautéed Chicken Breast with Creative Garnish, Rice Pilaf and Broccoli Sauté. The aspiring chefs will be judged on five technical skills including knife skills, safety and sanitation, organization, cooking techniques and clean-up, as well as five specific qualities of the finished dishes – temperature, taste, texture, portion size and presentation.
For more information, visit www.aicompetitions.com/culinary or contact The Art Institute of Charleston at 866.211.0107 or email aicscadm@aii.edu.
The Art Institute of Charleston, a branch of The Art Institute of Atlanta, is located at 24 North Market Street, Charleston, SC 29401. For information, visit www.artinstitutes.edu/charleston, call 866.211.0107 or email aicscadm@aii.edu.



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