SDCI Extends its Unprecedented Win Streak in Sanctioned Culinary Competition.
Posted: August 10, 2010 | Contact SDCI about this article
Once again, the SDCI culinary team brings home the hardware from ACF (American Culinary Federation) sanctioned hot food competition. Since SDCI began sponsoring its student team to compete in professional category competition in 2005, our teams have not only successfully earned medals in every competition in which they have entered, but our students have successfully won at least two medals for every three competitions entered.
"It's been an extraordinary, unprecedented string of wins," says Bertrand Hug, owner of Mille Fleur and Mr. A's. "Most culinary schools enter their students in student-category competition against other culinary students, with similar backgrounds and experience. Not only are SDCI's current students and recent graduates competing against -- and beating --seasoned professional chefs from some of America's finest restaurants, they are outperforming the instructors from other well-known culinary schools." Mr. Hug employs several of SDCI's graduates in each of his restaurants, both routinely rated among the top restaurants in San Diego.
It is rare for a competition team to bring home more than one or two medals from any given competition. In their most recent competition, the 2010 Las Vegas Culinary Challenge, the SDCI team brought home a collection of four bronze medals, including one Best of Show, for its efforts in six entries.
In addition to the medals, the team has earned a reputation for teamwork. Other teams have called them 'The Entourage' for the way in which every member of the team supports and assists every other member of the team, with their setup, take down, and cheering one another on during the competitions.
When asked for his thoughts on why the school has performed so well, SDCI Program Director Chef Larry Lewis offers, "Our curriculum and style of instruction really lend themselves to success in this type of competition. First, our program focuses on technique over recipes, with an emphasis on fine dining."
Another news story.
Posted: August 10, 2010 | Contact SDCI about this article
Once again, the SDCI culinary team brings home the hardware from ACF (American Culinary Federation) sanctioned hot food competition. Since SDCI began sponsoring its student team to compete in professional category competition in 2005, our teams have not only successfully earned medals in every competition in which they have entered, but our students have successfully won at least two medals for every three competitions entered.
"It's been an extraordinary, unprecedented string of wins," says Bertrand Hug, owner of Mille Fleur and Mr. A's. "Most culinary schools enter their students in student-category competition against other culinary students, with similar backgrounds and experience. Not only are SDCI's current students and recent graduates competing against -- and beating --seasoned professional chefs from some of America's finest restaurants, they are outperforming the instructors from other well-known culinary schools." Mr. Hug employs several of SDCI's graduates in each of his restaurants, both routinely rated among the top restaurants in San Diego.
It is rare for a competition team to bring home more than one or two medals from any given competition. In their most recent competition, the 2010 Las Vegas Culinary Challenge, the SDCI team brought home a collection of four bronze medals, including one Best of Show, for its efforts in six entries.
In addition to the medals, the team has earned a reputation for teamwork. Other teams have called them 'The Entourage' for the way in which every member of the team supports and assists every other member of the team, with their setup, take down, and cheering one another on during the competitions.
When asked for his thoughts on why the school has performed so well, SDCI Program Director Chef Larry Lewis offers, "Our curriculum and style of instruction really lend themselves to success in this type of competition. First, our program focuses on technique over recipes, with an emphasis on fine dining."