Pennsylvania Culinary Institute Produces Award Winning Chefs
Cooking school alumnus awarded the Gold at the International Culinary Olympics and the Best Young Chef in the United States.
Pittsburgh, PA (PRWEB) June 21, 2005 -- Chef Scott Fetty, alumnus and
instructor at the Pennsylvania Culinary Institute (PCI), brought the coveted
gold medal for Hot Foods home from the 2004 Culinary Olympics in Europe. This is
the first time in 16 years that the US has accomplished this impressive position
as the leading culinary competitor in the world. For over two decades, this
cooking school has been a provider of fine culinary education preparing the
chefs of tomorrow. www.pci.edu/index.asp
The Culinary Olympics, held every
four years in Germany, was founded in 1896 as an international cooking event
that could not only break language barriers between chefs of many countries, but
could also formulate new cooking trends. The creators of the contest hoped to
improve tourism to their homeland. Later, it was rightfully given the name
“Culinary Olympics” due to the growth and success of the competition.
Thousands of chefs train vigorously each year to compete against their
peers from abroad. The Culinary Olympics began in Frankfurt, moved to Berlin in
1996 and then to Erfurt, Germany, in 2000. Chef Fetty was part of over 300
individual exhibitors, 115 national and regional teams totaling more than 1000
cooks and confectioners from 33 countries.
Another PCI graduate, Matt
Weber, was awarded the “2005 Best Young Chef in the United States” at The
National Young Chef Rotisseurs Competition Finals, a worldwide competition held
each year by the Confrerie de la Chaine des Rotisseurs. Competing against nine
other regional winners, Chef Weber triumphed with his preparation of Poached
Trout Mousse with Lobster scented Roasted Red Pepper Coulis, Roasted Tenderloin
of Beef with Mushroom Demi-glace, Pan Fried Polenta Cake and tournes of Carrot
and Summer Squash. He completed his fête with a stunning Cinnamon Bavarian with
Raspberry Sauce and Apricot and Dried Cherry Compote.
Weber is
continuing his training with Chef Art Inzigna, a PCI chef instructor &
Weber’s coach last year. He is preparing to represent the US in the
International Young Chef Competition in Bermuda in October.
Chef Fetty
created assorted cold appetizer plates for Team USA Regional and feels he took
home the gold because the Team prepared contemporary and elegant cuisine. He
says, “Our mission was to re-visit classic dishes and familiar flavors, yet
present them in a modern and creative way. We wanted to combine the old and the
new. The training and experience I have had here at PCI very much contributed to
our win.”
Chef Inzinga is proud to be working with this awarded young
chef and said, “spending time with a young man as focused and dedicated to his
profession as Matt is one of the most rewarding parts of my job, Matt emulates
all the best qualities of a chef he is a good example to any young person who
wants to succeed.”
Pennsylvania Culinary Institute strives to ensure that
the chef instructors and programs are current with the progressive styles,
skills and industry current technology used in the culinary world today. It has
a partnership with the prestigious Le Cordon Bleu cooking school and has their
internationally renowned programs as the basis for the curriculum. www.pci.edu/programs/culinary-arts.asp. They also offer Le
Cordon Bleu Pâtisserie & Baking www.pci.edu/programs/patisserie.asp and Le Cordon Bleu
Hospitality & Restaurant Management www.pci.edu/programs/hrm.asp.
Pennsylvania Culinary
Institute is located in the center of Pittsburgh's cultural district at 717
Liberty Avenue -- surrounded by many fine restaurants, theaters and art
galleries. Pittsburgh’s diverse and creative environment helps to make PCI the
easy choice to receive a nationally recognized culinary education.
The
details of the programs offered by the cooking school can be found at www.pci.edu/index.asp or
call 800-432-2433.
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Source : http://www.prweb.com/releases/2005/6/prweb252938.htm