Contact: Anne E. McBride 212-847-0700 x209 amcbride@iceculinary.com |
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Eight
I.C.E. Students Participate in San Pellegrino’s
“ Almost Famous Chef” Regional Competition Winner to Compete in National Finals Held in Las Vegas |
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 New
York, NY (July 2005)—The Institute of Culinary Education is one
of ten schools from around the nation selected to enter San Pellegrino’s
fourth annual Almost Famous Chef Competition. In this competition, students
are judged on both their culinary skills and their potential star quality.The New York City regional competition, which involves eight I.C.E. students and recent alumni, will be held at I.C.E. on Tuesday, September 27. A list of the eight contestants and the dish they will prepare is attached. The national finals will be held October 16 to 19 at the Mandalay Bay Resort & Casino in Las Vegas. The nine other schools chosen to enter this year’s competition are The Art Institute of Dallas, California Culinary Academy, California School of Culinary Arts, The Culinary Institute of America, Culinary Institute of New Orleans, Drexel University, Johnson & Wales University, Kendall College, and the University of Nevada, Las Vegas. The winner of each school’s regional competition will be a contender in the Las Vegas finals. I.C.E. has been selected to participate in the competition three out of the past four years. In 2002 an I.C.E. student, Jon-Carl Lachman, was the national winner. Lachman is now an executive chef in Chicago. An eclectic group of chef and media judges have been chosen for the September regional competition at I.C.E. The list includes: • Chef Ivy Stark, Rosa Mexicano • Chef Fortunato Nicoltra, Felidia • Chef Scott Campbell, @SQC • Brett Thorn, Nation’s Restaurant News • Nelle Bauer, Food Arts • Sylvia Carter, Newsday The national winner will receive an all expense paid trip to a culinary school in Italy, one year of media/event tours and interviews, and various public appearances throughout the year. San Pellegrino is also collaborating with a publishing company to create a cooking book with contestants’ and celebrity chefs’ recipes. The Institute of Culinary Education (I.C.E.) is New York City’s largest and most active center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 6- to 11-month career training programs in culinary arts, pastry and baking arts and culinary management. ICE® also runs the largest program of hands-on recreational cooking and baking classes and wine education in the country, in addition to hosting over 400 corporate and private cooking parties a year in its 42,000 square-foot facility at 50 W. 23rd Street. |
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I.C.E. Students and Signature Dishes San Pellegrino Almost Famous Chef Regional Competition New York City, September 27 |
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| Tony Fong |
Creamy crab croquette with a carrot coulis Pan roasted halibut with a tomato and avocado tequila sauce, spicy grilled asparagus and plantain beet risotto cakes Moroccan style lamb t-bone with couscous, roasted eggplant, artichoke puree and pomegranate sauce Citrus glazed duck breast over roasted chioggia beets and lemon-mint faro Lasagna with lobster, seasonal wild mushrooms and roasted fennel served with corn and pea coulis, as well as lobster and truffle oils, and topped with crispy fried basil leaves Spicy grilled pork tenderloin with green tea rice mixed with baby greens salad and pickled daikon radish Cherry-glazed duck breast with acorn squash puree, sautéed bok choy, black sesame crisps and sake reduction Pan-roasted lamb loin with pumpkin risotto and brussel sprouts |
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