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