The International Culinary School at the Art Institute of Atlanta hosts Sysco Competition

ATLANTA – Both chef faculty and culinary students were enthusiastic participants in this year’s SYSCO Signature Entrée Competition & Student Skills Challenge, sanctioned by the American Culinary Federation, and hosted by The International Culinary School (ICS) at The Art Institute of Atlanta on March 30. Thirty-six competitors at both the professional and student levels worked throughout the day, creating a variety of dishes, as well as showing off required skills

An annual event, this is the first time that the competition has been held at a culinary institution, and provided a great opportunity for SYSCO with the college’s five commercial kitchens, as well as the assistance provided by a number of our culinary students.

Winning ICS faculty in the professional category included Chef Justin Ward, silver; Chef Joseph Costa, CEC, CCE, bronze, and Chef John Oeschner, CEPC, CCE, certificate. ISC graduates Patricia Quinata, CC, won the silver medal, and Cachao Lett and Kyle Schutte earned certificates.

In the SYSCO Student Skills Challenge, winning current ICS students included Judith Hernandez with a silver medal and “Second Place Overall”; Kevin Michael Price, Jr., bronze medal and “Third Place Overall” ; Brian David Hills, certificate, and Charmike “JeRee” Milton, certificate. ICS graduate Christopher Benford was awarded the bronze medal in his group.

According to Chef Marc Jolis, assistant department chair at The Art Institute of Atlanta, “The outstanding participation by both the professionals and students who competed here last Monday is a tribute to both SYSCO and the American Culinary Federation. I spent a great deal of time in the mentoring of our student volunteers in hopes of having them become more knowledgeable and comfortable with the process of competitions and we hope that they will now step up and compete in next year’s event. I will continue to work with these and other students in gaining the skills and mind set of becoming culinary competitors.”

Sysco is a major company in the American foodservice and hospitality industry, selling, marketing and distributing food products to restaurants, healthcare and educational facilities, and lodging establishments, as well as equipment and supplies.

The American Culinary Federation is the premier professional chefs’ organization in North America with more than 22,000 members in more than 230 chapters.

The following are listed as Accredited Programs by the American Culinary Federation Foundation, Inc., Accrediting Commission: the Associate in Arts degree in Culinary Arts and the Bachelor of Science degree in Culinary Arts Management at The Art Institute of Atlanta; and the Associate in Arts degree in Culinary Arts at The Art Institute of Washington.

The Art Institute of Atlanta is an accredited institutional member of the National Association of Schools of Art and Design (NASAD). The Art Institute of Atlanta, including its satellite campus and its branch campuses — The Art Institute of Atlanta-Decatur, The Art Institute of Charleston, The Art Institute of Tennessee-Nashville, and The Art Institute of Washington —  is accredited by the Commission on Colleges of the Southern Association of Colleges and Schools to award associate and baccalaureate degrees. Contact the Commission on Colleges at 1866 Southern Lane, Decatur, Georgia 30033-4097 or call 404.679.4500 for questions about the accreditation of The Art Institute of Atlanta, its satellite campus, and its branch campuses.  The Art Institute of Atlanta is one of The Art Institutes (www.artinstitutes.edu), a system of over 40 educational institutions throughout North America, providing an important source of design, media arts, fashion, and culinary arts professionals.

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