Culinard wins People's Choice award and other news
Apr 5, 2013
Birmingham chef instructor Matthew J. Dyer was nominated by Pastry Live as one of 18 cake artists to compete in this summer's Art of Cake competition. Each entrant will be asked to present a cake embodying this year's theme of Art Nouveau, along with a tasting cake to display their baking prowess to a panel of top industry judges on Sunday, August 25th, 2013. The event takes place at the Retreat at Perimeter Summit in Atlanta, Ga.
Art of Cake is one of the culinary competitions promoted by Georgia-based Pastry Live. The rules call for entrants to transform cake into creations inspired by great artists and art time periods of the past. With both traditional stacked tiers and sculpted elements required, each competitor is asked to decorate a cake reflecting both the original art each designer is inspired by and their own artistic flair as well. Flavor is equally as important in this competition as the overall creativity and appearance of the final piece, as competitors are scored based on their tasting cake as well.
Read more here.
Culinard, the Culinary Institute of Virginia College School of Business and Health in Chattanooga, had the pleasure of participating in the Taste of Chattanooga, a fundraising food event for the Kidney Foundation. The annual event offered some of the best in Chattanooga cuisine, culture and couture.
Guests enjoyed unlimited samplings of local cuisine from over 20 locally owned restaurants, in addition to our own Culinard students, who prepared over 500 servings of amuse bouche (bite-sized hors d'œuvre) consisting of Yukon Gold Potato Chip, Quinoa Salad, Peppercorn Roasted Pork Loin, Pear Chutney, and an Arugula Pesto. The dish was voted the "People's Choice" by attendees.
Chef Andrea Cagle (pictured above, left), a Culinard chef instructor was also interviewed at the event about her experience as a chef for a recent inauguration ball. Read an article about Chef Andi's presidential inauguration adventures here.
About the recent successes in Chattanooga, Chef Antony Osborne, Dean of Culinard, said, "Congratulations on a job well done. You are wonderful ambassadors of the Culinard program!"
In Birmingham, high school culinary arts students from Huntsville, Ala. took home top honors recently at the Alabama 2013 Culinary Championship. The competition was held at Culinard in Birmingham.
The team from the Huntsville Center for Technology beat out 16 other groups from across the state, according to a news release from the school district.
According to the Alabama Department of Education, each team had to develop a detailed food preparation plan and had to have all of their dishes completed within a one-hour time limit. The students were judged on their planning and food preparation.
Other North Alabama schools that participated were Albertville High School, Bob Jones High School, Florence High School, the Limestone County Career Technical Center and the Madison County Career Technical Center.
Read more in an article by AL.com.
Chef Antony Osborne, Dean of Culinard, left, and Culinard alumnus Dr. Luis F. Pineda, right, participated in the ninth annual Brenda Ladun Conquer Cancer Run in March. Over $90,000 was raised during the three hour event with proceeds benefiting the American Cancer Society. Ms. Ladun is shown at center.
Representing Culinard and Cooking With Cancer, Inc., Chef Osborne and Dr. Pineda provided tastings of two recipes, Blue Cheese Crème Brulee and Ginger Dark Chocolates, designed for patients undergoing chemotherapy and radiation.
The samples prepared by Chef Jared Danks of Culinard in Birmingham were distributed to participates, survivors and supporters of the event. More than 1,000 attendees joined the event.