Scottsdale Culinary Institute Brings Home Silver and Bronze Medals from International Culinary Exhibition 2008
Known as “Culinary Olympics,” exhibition is most prestigious culinary competition in the world, held every four years.
Scottsdale, AZ, November 13, 2008 --(PR.com)-- Two Scottsdale Culinary Institute (SCI) chefs were awarded bronze and silver medals at the 2008 Internal Culinary Exhibition (Internationale Kochkunst Ausstellung in German or IKA) on Oct. 22, 2008. Known as the “Culinary Olympics,” the IKA is the oldest and most prestigious international culinary competition of its kind. Held every four years, this year’s competition took place in Erfurt, Germany, from Oct. 18-22. Chef Philip Sayre won a silver and bronze medal, while Chef Santos Villarico received a bronze, both for their mastery of culinary arts in IKA Category A, preparation of a cold festive platter with six different hors d'oeuvres that are individually prepared.
“We’re ecstatic that Chef Sayre and Chef Villarico medaled at the International Culinary Exhibition 2008,” said Jake Elsen, president of Scottsdale Culinary Institute. “Only the best of the best compete in the IKA. Winning three medals speaks volumes for their talent, as well as the overall quality of instructors at Scottsdale Culinary Institute.”
“This is a moment that chefs dream about – perfecting their craft as chefs de cuisine to represent Scottsdale Culinary Institute, our state and the U.S. in our industry’s equivalent to the Olympics,” said Jon-Paul Hutchins, executive chef at the Scottsdale Culinary Institute. “It doesn’t get better than that, and we are proud to welcome home two of our finest chefs.”
Both competed individually in the members division of the ACF Culinary Team USA. Chef Villarico and Chef Sayre were selected to join a small group of Arizona chefs by a local German American Culinary Federation (ACF) certified master chef. Sayre’s specialties include cold and hot food preparation, international foods, catering and ice carving. A chef instructor at SCI for more than 12 years, Sayre has 23 years experience in the culinary industry. Villarico’s specialties include cold and hot food preparation. Villarico boasts more than 25 years experience in the industry and has worked as a chef instructor at SCI for the past eight years.
Approximately 1,600 chefs from 53 countries competed in the 2008 IKA, the 22nd exhibition to be held since the event’s inception in 1900. Organized by the German Chef Society, participants included 32 national teams, 20 junior national teams, 10 military teams, 8 community catering teams, 65 regional teams and 560 single exhibitors. The International Culinary Exhibition was founded in 1896 to promote education and tourism, with the goal of sharing culinary techniques with other nations.
About Scottsdale Culinary Institute
Scottsdale Culinary Institute (SCI) is an affiliate of Le Cordon Bleu Schools North America, one of the largest providers of quality culinary arts education. Few institutions possess the distinguished reputation of Le Cordon Bleu, the renowned cooking school with Parisian roots dating back to 1895. The school offers Bachelor of Arts degrees in Le Cordon Bleu Culinary Management and Le Cordon Bleu Hospitality & Restaurant Management, as well as Associate of Occupational Studies degrees in Le Cordon Bleu Culinary Arts, Le Cordon Bleu Hospitality & Restaurant Management, and Le Cordon Bleu Pâtisserie and Baking; and certificate programs for Le Cordon Bleu Pâtisserie and Baking and Le Cordon Bleu Culinary Arts. The curriculum emphasizes hands-on learning, and is delivered by skilled and caring faculty. SCI boasts two campuses, Camelback and Sky Bridge, and two student-run restaurants L’Academie and L’Ecole and promotes the professional growth of its students while fostering a mutual commitment between the school and the community. Scottsdale Culinary Institute is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, please visit www.chefs.edu.
About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education with 14 affiliate schools throughout the United States. Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first culinary school in Paris in 1895. For more information about Le Cordon Bleu Schools North America, go to www.lecordonbleuschoolsusa.com.
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“We’re ecstatic that Chef Sayre and Chef Villarico medaled at the International Culinary Exhibition 2008,” said Jake Elsen, president of Scottsdale Culinary Institute. “Only the best of the best compete in the IKA. Winning three medals speaks volumes for their talent, as well as the overall quality of instructors at Scottsdale Culinary Institute.”
“This is a moment that chefs dream about – perfecting their craft as chefs de cuisine to represent Scottsdale Culinary Institute, our state and the U.S. in our industry’s equivalent to the Olympics,” said Jon-Paul Hutchins, executive chef at the Scottsdale Culinary Institute. “It doesn’t get better than that, and we are proud to welcome home two of our finest chefs.”
Both competed individually in the members division of the ACF Culinary Team USA. Chef Villarico and Chef Sayre were selected to join a small group of Arizona chefs by a local German American Culinary Federation (ACF) certified master chef. Sayre’s specialties include cold and hot food preparation, international foods, catering and ice carving. A chef instructor at SCI for more than 12 years, Sayre has 23 years experience in the culinary industry. Villarico’s specialties include cold and hot food preparation. Villarico boasts more than 25 years experience in the industry and has worked as a chef instructor at SCI for the past eight years.
Approximately 1,600 chefs from 53 countries competed in the 2008 IKA, the 22nd exhibition to be held since the event’s inception in 1900. Organized by the German Chef Society, participants included 32 national teams, 20 junior national teams, 10 military teams, 8 community catering teams, 65 regional teams and 560 single exhibitors. The International Culinary Exhibition was founded in 1896 to promote education and tourism, with the goal of sharing culinary techniques with other nations.
About Scottsdale Culinary Institute
Scottsdale Culinary Institute (SCI) is an affiliate of Le Cordon Bleu Schools North America, one of the largest providers of quality culinary arts education. Few institutions possess the distinguished reputation of Le Cordon Bleu, the renowned cooking school with Parisian roots dating back to 1895. The school offers Bachelor of Arts degrees in Le Cordon Bleu Culinary Management and Le Cordon Bleu Hospitality & Restaurant Management, as well as Associate of Occupational Studies degrees in Le Cordon Bleu Culinary Arts, Le Cordon Bleu Hospitality & Restaurant Management, and Le Cordon Bleu Pâtisserie and Baking; and certificate programs for Le Cordon Bleu Pâtisserie and Baking and Le Cordon Bleu Culinary Arts. The curriculum emphasizes hands-on learning, and is delivered by skilled and caring faculty. SCI boasts two campuses, Camelback and Sky Bridge, and two student-run restaurants L’Academie and L’Ecole and promotes the professional growth of its students while fostering a mutual commitment between the school and the community. Scottsdale Culinary Institute is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, please visit www.chefs.edu.
About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education with 14 affiliate schools throughout the United States. Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first culinary school in Paris in 1895. For more information about Le Cordon Bleu Schools North America, go to www.lecordonbleuschoolsusa.com.
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Contact
Scottsdale Culinary Institute
Mary Vinzant
480-368-7999
www.chefs.edu
Mary Vinzant
480-368-7999
www.chefs.edu
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