Robert Godwin has been covering the non-profit scene in Austin from the time of blue jeans and backyard barbeques to the black-tie galas of today. With over 20,000 events recorded by word and photo, Godwin leads the leagues in rubber chicken consumption. As a constant witness to the power of publicity, he now seeks to enlist a legion of assistants by sharing his knowledge of the publicity process.
Farm to Chef Austin Culinary Student Competition
Farm to Chef Austin
Culinary Student Competition
Saturday, September 27, 2014
Le Cordon Bleu College of Culinary Arts
Visit Le Cordon Bleu College of Culinary Arts at the Domain for the inaugural Farm to Chef Austin culinary student competition to benefit the Sustainable Food Center and the Texas Chef’s Association Austin Chapter.
You can enjoy a variety of fresh and delicious cuisine prepared by student teams from The Art Institute of Austin, the Auguste Escoffier School of Culinary Arts, and Le Cordon Bleu College of Culinary Arts.
“Our goal is not only to raise money for the Sustainable Food Center but to give these culinary students a hands-on opportunity to showcase what they’ve learned about incorporating sustainable food into quality cuisine,” said Bob Burns, Executive Chef at Austin Country Club, chairperson for the event. “We’ve partnered with local and regional farms and ranches to provide the students with a variety of sustainably-raised ingredients such as quail breast, striped sea bass, pork tenderloin, Akuashi beef, Texas cheeses, and fresh produce,” he said.
Bring your appetite! Students from the three schools will be serving hors d’oeuvres as you arrive. The competition takes place in Le Cordon Bleu’s training kitchens, where two-person student teams will be serving an array of culinary dishes including vegetarian creations.
Student competitors will be showcasing what they’ve learned about incorporating sustainable food into quality cuisine. We’ve partnered with local and regional farms and ranches to provide the students with an assortment of sustainably-raised ingredients such as quail breast, striped sea bass, pork tenderloin, Akuashi beef, Texas cheeses, and fresh produce.
A choice selection of Texas wine and beer will be available for purchase. Meet farmers and ranchers and find out more about sustainably-raised foods.
You can vote for the Peoples’ Choice Award. At 9:30 p.m., our celebrity judges will also present trophies and medals for the Judges Award and the Best Vegetarian Award. Our celebrity judges are:
Tyler Sieswerda, KVUE Night Anchor
Addie Broyles, Food Writer, The Austin American Statesman
Erin Cargile, KXAN Weekend Morning Show
Philip Speer, Director of Culinary Operations, Uchi Restaurants
Tickets are $30 in advance through Eventbrite or $35 at the door. Le Cordon Bleu is located at 3110 Esperanza Crossing at the Domain in Austin. Visit the Texas Chef’s Association Austin Chapter on Facebook for more information or email Austintca@yahoo.com. The following video link will show the KXAN news story on the event. http://kxan.com/2014/09/21/culinary-students-compete-in-sustainable-food-competition/
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