Scottsdale Culinary Institute Heats Up Annual Phoenix Cooks! Event
Executive chef, students participate in culinary event benefiting Phoenix Children’s Hospital
Scottsdale, AZ, September 14, 2007 --(PR.com)-- Students and faculty from Scottsdale Culinary Institute, the only Le Cordon Bleu affiliated culinary school in Arizona, recently participated in the Phoenix Cooks! event on September 1. Chef Jon-Paul Hutchins, executive chef at the Scottsdale Culinary Institute and more than 50 students demonstrated the school’s spirit and culinary expertise.
Hutchins led a “Just Melt It” food forum to demonstrate how to utilize melted foods for elegant entertaining, including fondues and rondells. In addition, students hosted food enthusiasts and fellow chefs at the Scottsdale Culinary Institute booth, offering braised short ribs and coriander crusted sea scallops.
“Phoenix Cooks! was a huge success,” said Hutchins. “And Scottsdale Culinary Institute was a dynamic presence at the event. We were able to showcase our students’ passion and capabilities and talk to Valley residents about what our Le Cordon Bleu Culinary Arts and Hospitality and Restaurant Management programs have to offer.”
One of the largest culinary festivals in the Valley, roughly 75 restaurants and exhibitors came out to impress a crowd of 2,400 food enthusiasts, volunteers, sponsors and fellow chefs. The event raised an estimated $30,000 for its beneficiary, the Phoenix Children’s Hospital.
Scottsdale Culinary Institute will participate in two more food festivals in October, the First Press Gourmet Sessions Food Fight and Phoenix Zoo’s 20th Annual ZooFari, which will honor animals from Asia and feature food from nearly 60 local restaurants and resorts.
About the Scottsdale Culinary Institute
The goal of Scottsdale Culinary Institute is to be a leader in quality culinary education. The school offers certificate, associate degree, and bachelor degree programs in Le Cordon Bleu Culinary Arts, Hospitality and Restaurant Management, and Pâtisserie and Baking. The Le Cordon Bleu curriculum emphasizes hands-on learning, and is delivered by skilled and caring faculty. SCI promotes the professional growth of its students while fostering a mutual commitment between the school and the community. For more information visit www.chefs.edu.
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Hutchins led a “Just Melt It” food forum to demonstrate how to utilize melted foods for elegant entertaining, including fondues and rondells. In addition, students hosted food enthusiasts and fellow chefs at the Scottsdale Culinary Institute booth, offering braised short ribs and coriander crusted sea scallops.
“Phoenix Cooks! was a huge success,” said Hutchins. “And Scottsdale Culinary Institute was a dynamic presence at the event. We were able to showcase our students’ passion and capabilities and talk to Valley residents about what our Le Cordon Bleu Culinary Arts and Hospitality and Restaurant Management programs have to offer.”
One of the largest culinary festivals in the Valley, roughly 75 restaurants and exhibitors came out to impress a crowd of 2,400 food enthusiasts, volunteers, sponsors and fellow chefs. The event raised an estimated $30,000 for its beneficiary, the Phoenix Children’s Hospital.
Scottsdale Culinary Institute will participate in two more food festivals in October, the First Press Gourmet Sessions Food Fight and Phoenix Zoo’s 20th Annual ZooFari, which will honor animals from Asia and feature food from nearly 60 local restaurants and resorts.
About the Scottsdale Culinary Institute
The goal of Scottsdale Culinary Institute is to be a leader in quality culinary education. The school offers certificate, associate degree, and bachelor degree programs in Le Cordon Bleu Culinary Arts, Hospitality and Restaurant Management, and Pâtisserie and Baking. The Le Cordon Bleu curriculum emphasizes hands-on learning, and is delivered by skilled and caring faculty. SCI promotes the professional growth of its students while fostering a mutual commitment between the school and the community. For more information visit www.chefs.edu.
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Contact
Scottsdale Culinary Institute
Kelly Wood
480-368-7999
www.chefs.edu
Kelly Wood
480-368-7999
www.chefs.edu
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