Scottsdale Culinary Institute Chef Jon-Paul Hutchins Lends Name to Worthy Cause
Chef to partner with United Food Bank to teach families how to create healthy, delicious meals
Scottsdale, AZ, November 04, 2007 --(PR.com)-- Executive Chef Jon-Paul Hutchins of Scottsdale Culinary Institute has teamed up with the United Food Bank in Mesa, Ariz. to raise awareness for the organization and its mission. The morning of November 9, Hutchins will take on a one-hour challenge to prepare a tasty, nutritious meal from one of the United Food Bank’s Emergency Food Boxes, live on KNXV ABC 15’s Sonoran Living. Donated from the nonprofit’s partnering agencies, these boxes are given to families in need of emergency assistance.
“I am honored to be working with the United Food Bank,” Hutchins said. “The organization serves such an essential role in the Valley by providing food for needy families. Ultimately, our goal is to teach these families how to make a great meal from a unique combination of ingredients, such as those found in the Emergency Food Boxes.”
Established in 1983, the United Food Bank of Mesa, Ariz., aims to alleviate hunger and act as a bridge between those in need and those in the community who want to help.
About 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.
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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“I am honored to be working with the United Food Bank,” Hutchins said. “The organization serves such an essential role in the Valley by providing food for needy families. Ultimately, our goal is to teach these families how to make a great meal from a unique combination of ingredients, such as those found in the Emergency Food Boxes.”
Established in 1983, the United Food Bank of Mesa, Ariz., aims to alleviate hunger and act as a bridge between those in need and those in the community who want to help.
About 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.
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
Kelly Wood
480-368-7999
www.chefs.edu
Kelly Wood
480-368-7999
www.chefs.edu
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