The International Culinary School at the Art Institute of Fort Lauderdale
One of the most widespread American culinary arts educational programs is available at the International Culinary Schoolhouse at the Art Institutes. You will notice these programs offered in 30 locations across the U.S., making AI one of North America's largest culinary educators. Accessibility to students, and standardized curriculums synch the school to the needs of the manufacture.
The Art Institutes had integrated culinary program previously, but in belatedly 2007 a dynamic partnership between AI and The Food Network led to a complete re-invention of the AI program, giving nascence to the International Culinary School. The school's curriculum was redefined, placing a strong emphasis on international cuisine, carte du jour evolution, and mod gastronomic innovation.
The school's programs emphasize progressive trends and practices, but accept strong roots in applying fundamental cooking techniques to a broad range of regional international cuisine. The skill-sets taught at AI are designed to prepare students for a wide variety of culinary vocations, including front of the house roles. Instructors impart primal skills commencement, so augment the scope of learning to comprehend a various sampling of international cuisine and techniques.
Every Fine art Institutes location has a Career Services department, which is dedicated to helping students secure manufacture employment afterwards graduation. Support services are essential components of successful culinary arts schools, and should be within your matrix every bit you assess potential institutions.
Each year the Art Institutes runs the Best Teen Chef contest with scholarship prizes for the winners.
The Founding of the International Culinary School at The Art Institutes
The Art Found began its kickoff Culinary Arts program in 1991, at The Art Institute of Atlanta. The program has since been expanded to over 30 Art Establish locations. The programme was expanded to become The International Culinary School programme in 2007, to address the needs of the growing culinary arts industry.
The curriculum for the International Culinary School programme is based upon classical French cooking techniques, and is inclusive of Asian and Latin culinary traditions. The school'due south accent on progressive trends and practices introduces students to a wide cantankerous-section of international cuisine. Easily-on experience is stressed, whether in school-run restaurants or through internships in local restaurants.
Administration and Faculty Highlights
Chef Michael Nenes, assistant VP Culinary Arts. Prior to joining the Art Institutes, Nenes endemic and operated successful restaurants in Houston, TX, Fairbanks, AK, and Vail, CO. He was the Executive Chef for ARAMARK Corporation, and worked every bit a consultant to many organizations, including Star Armada Cruise Ships, The Rice Council of America, Campbell's Soup Company, and Moet & Chandon Champagne. He specializes in American regional cuisine and wild game cuisine.
Master Chef Beak Sy, Academic Advisor and Community Outreach Liason, Culinary Academic Manager for The Art Institute of Tucson. He's been named Culinarian of the Year past the Chef's Association of Greater Phoenix in 1997, and won the American Culinary Federation'due south Western Region Hermann M Rusch Chef'southward Achievement Honour. Sy was formerly owner of Anna Kao's Eating place in Pittsburgh, President of Prc Gate Restaurants in Phoenix, and Production Manager for the Fairmont Hotel in San Francisco. He specializes in Asian cuisine.
Chef Tina Luu, Faculty, Culinary Arts. Quondam pastry chef for Stars Restaurant and Stars Café in Singapore and Seattle, contributing writer and lensman for Gusto Magazine, pastry and dessert consultant to Alan Wong'southward Eating house in Honolulu. She's also contributed recipes to the Magazines Hospitality News and Ranch & Coast. Her area of expertise is using organic ingredients to create and plate International style pastries, including French and Italian style pastries.
Chef Joe Bonaparte, Directory of Curriculum and Quality Assurance for The Art Institutes, and founder of the Culinary Arts program at The Art Plant of Charlotte. Bonaparte was the only American chef invited to participate in the International Cooking Contest in Bologna, Italy in 2003. He has also participated in the International Slow-Nutrient Conference in Italy. His area of expertise is Italian, charcuterie, farm to tabular array, French, and Thai.
Notable Fine art Institutes Culinary Alumni
Chefs Vinny Datolo and Jon Shook, Tv personalities and hosts of the Food Network's Ii Dudes Catering, which chronicles the 24-hour interval-to-day business of their Los Angeles based catering company. Datolo and Shook have also competed on the Food Network's Iron Chef plan.
Chef Jeff Forester, executive chef and culinary director for the Culinary Entertainment Group. Formerly executive chef and culinary managing director at Food Network. Forester has worked with Chefs Brian Tolbert, Kent Rathbun, Alton Brown, and Emeril Lagasse. He prepared dinner for Julia Kid. A regular on many Boob tube and radio shows nationwide.
Chef Sameh Wadi, possessor and chef of Saffron Restaurant and Bar in Minneapolis, voted all-time Middle Eastern restaurant by Metropolis Pages - The Best of the Twin Cities 2009. Winner of the Duchamp Award for all-time estimation at the CuisineArt 2009 contest. Wadi competed on Atomic number 26 Chef America. Wadi is a 2009 James Beard Foundation nominee, and has been featured in numerous publications, including Conde Nast Traveler, Minnesota Monthly, Minneapolis St. Paul Magazine, and METRO Magazine.
Chef Levi Goode, Vice President of Goode Visitor Restaurants of Houston, TX, which includes Goode Company BBQ, Goode Company Seafood, Goode Visitor Hamburgers & Taqueria and the Armadillo Palace.
Chef Yvonne Stephens, author of Amazing seven-Minute Meals, and old assistant to Bob Bowersox, host of QVC's TV program In the Kitchen with Bob.
Chef Ty Pauling, banquets manager at Hyatt Hotel in Canberra, Commonwealth of australia, which oft caters direct to members of Parliament and government agencies, as well as to the Prime Minister. Erstwhile operations manager at The Three Tomatoes Catering, and old house services manager at Parliament Firm.
Chef Akira Back, executive chef at Bellagio's Yellowtail Sushi Restaurant and Bar in Las Vegas. Dorsum has been featured on Starchefs.com and selected every bit a Rising Star by Eatery Hospitality Mag, and has cooked at the James Beard House, and participated in Aspen Food & Wine. His specialty is Japanese cuisine.
Chef Malcolm Livingston Ii, Pastry Commis at Le Cirque in New York Urban center. When hired, he was the youngest of the 16 pastry chefs at Le Cirque.
Chef Gina Indoranto, specialty room chef overseeing banquet services at Circus Circus in Las Vegas, NV.
Chef Duddana Watt, owner and chef of Catering by Duddana, a private chef services company, and chef at Catalina Island Resort Services.
Chef Todd Annis, executive chef for Bold American Catering of Atlanta based at the King Plow Arts Center downtown. Formerly the founding executive chef at the prestigious Rainwater Restaurant in Atlanta.
Campus Locations
Here are The Art Institutes campus locations organized by country:
- California: Hollywood, Indland Empire, Orange County, San Diego
- Colorado: Denver
- Florida: Miami, Tampa
- Georgia: Atlanta
- Michigan: Detroit
- Nevada: Las Vegas
- Oregon: Portland
- Pennsylvania: Pittsburgh
- Southward Carolina: Charleston
- Texas: Austin, Dallas, Houston, San Antonio
- Virginia: Arlington, Virginia Beach
- Washington: Seattle
The post-obit locations offer programs through Argosy Academy's College of Creative Arts and Design: Arlington, Charleston, Denver, Detroit, Hollywood, Inland Empire, Orangish Canton, Portland & San Diego.
International Culinary School Curriculum
Affiliation with the Nutrient Network gives AI a competitive reward over some smaller schools. The quotient of curriculum, caste variations, faculty and invitee chefs, and advertising and marketing of programs, are all elevated by the partnership. For example, Food Network'southward promotion of AI's All-time Teen Chef Competition, aimed at college-leap high schoolhouse seniors interested in pursuing cooking as a career.
Program Overview
Programs of study vary from school to schoolhouse, merely you'll find the following degree and professional programs offered at AI campuses. These programs honour Diplomas, Certificates, and Associate's or Bachelor'south degrees, depending on the complexity and duration of the coursework involved.
- Culinary Management: Bachelor's Degree
- Culinary Arts: Bachelor's degree, Associate's Degree, Diploma/Certificate
- Baking & Pastry: Acquaintance'due south Degree, Diploma/Certificate
- Food & Beverage Management: Available'south Degree
Culinary Arts
Courses introduce international cuisine, bones culinary skills and techniques, including kitchen management, purchasing and cost control, man relations, dining room procedures, garde manger, blistering and pastries, a la carte du jour kitchen, nutrition, and an internship.
- Culinary Arts
- Culinary Arts Skills
- Culinary Arts – Blistering and Pastry
- Culinary Arts – Culinary Skills
- Culinary Arts Level i and Level 2
- Culinary Arts concentration Baking and Pastry
Culinary Management
Courses integrate entrepreneurial and business skills, general pedagogy proficiency and hands-on managerial training, designed to set up graduates for mid to upper-level hospitality jobs.
Baking & Pastry
Courses teach culinary skills combined with a focus on baking and pastry. Students are also introduced to the primal concepts, skills and technique for making chocolates and other confections.
- Blistering and Pastry
- Blistering and Pastry Arts
- Baking and Pastry Level 1 and Level two
- Professional Blistering and Pastry
Food & Beverage Management
Courses provide a wide diverseness of specialized educations to students planning to pursue a management career in food and beverage. Food and Beverage Directors and Hotel General Managers often hold this degree. Students are provided with unique opportunities for culinary educational activity in settings across the classroom. Internships, student-run school restaurants, apprenticeships and written report abroad programs identify students in real management roles.
Student-Run Restaurants Put You into Real-World Pro Kitchens
The International Culinary Schools excel at putting students into hands-on cooking situations. Virtually, if not all, campuses have their own pupil-run restaurants, which are open up to the public. These restaurants and bistros offer full menus of sophisticated gourmet fare that attract crowds from the local foodie sect. Hands-on professional kitchen experience is an important resume entry at job-seeking time.
Career Services
Your ultimate goal post-obit culinary school is to land a chore in a professional kitchen. Modernistic chefs work in restaurants, bistros, hotel kitchens, resorts, spas, convention centers, and even corporate kitchen. Before you start your culinary pedagogy, consider where you'd like to land upon graduation. If you're passionate about cooking and focused on your educational goals, The International Culinary School at the Art Institutes has the programs in place to propel your career in the right direction.
Source: https://www.culinaryschools.org/top-culinary-schools/art-institutes/