After competing against Iron Chef Michael Symon in "Battle Balsamic," three student chefs from The International Culinary School at The Art Institutes of Phoenix became a part of history. Never before had chefs so young competed on so grand a stage. And competed so well. Since then, they've all finished school and started their culinary careers. Recently, we caught up with each of them to get an update on their progress. Julie Fiedler After graduating from The International Culinary School at The Art Institute of Phoenix in September of 2010, Julie has parlayed her culinary pedigree into work at fine dining restaurants. Her competition experience has fueled her desire to further her knowledge of international cuisine and she plans to do some intercontinental travel in the near future. According to Julie, culinary school taught her to "work hard and take advantage of every opportunity." That's why, despite all the accolades, she's always striving to do better. Tyler Burke As a new homeowner and new father, Tyler has seen a lot of changes in the months following his graduation from The International Culinary School at The Art Institute of Phoenix in March of 2010. Having settled in the valley of Phoenix, he is currently working at a The Royal Palms T-Cooks Restaurant as the Lead Saute. Competing against some of the most talented young chefs around the globe has given Tyler the confidence to succeed in any situation. "We stood against the best of the best...and we held our ...
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