Best Teen Chef Competition

This year's Best Teen Chef Competition is now accepting applications. Do you know a teen who dreams of a career in the field of culinary arts? This could be the opportunity of their lifetime. LTK recently spoke with Chef Michael Nenes, assistant vice president of culinary arts for the Art Institutes, about this exciting competition.

Are you ready to get cookin'?

LTK: Can you tell us more about the competition?

Chef Nenes: Now in its ninth year, the competition awards more than $250,000 in scholarships toward The Art Institutes's schools for high school seniors in the United States and Canada (excluding Quebec) graduating in 2008 with a minimum 2.0 cumulative grade point average.

LTK: What are the entry requirements?

Chef Nenes: To be eligible to enter the competition, you must first submit a completed entry and release form by February 8, 2008, to a participating Art Institutes school offering a Culinary Arts program. The school you choose is the location you plan to attend and will be the location you will represent if you advance in the competition. There are thirty Art Institute locations that offer a culinary program.

Next, by February 29, 2008, submit to the same school your favorite recipe in standardized recipe format (there is a sample available at Art Institutes), an optional original photo of the prepared recipe, a copy of your current high school transcript, and a 250-word essay explaining why you would like to study culinary art at The Art Institutes.

Local competitions will be held April 12, 2008 with the final, national competition being held May 17, 2008 at the Art Institute of Las Vegas.

LTK: What happens during the competition?

Chef Nenes: Candidates have an opportunity to review how the competition will work with dos and don'ts by one of our judges. They then tour the kitchens with the opportunity to ask questions concerning equipment, work station expectations, etc.

Judging is based on how clean and organized they work. Each contestant must meet minimum sanitation guidelines. They are also judged on their technical skills, including knife cuts. However, the majority of points are awarded on taste and presentation. Just like in the industry, it comes down to getting the food out on time with great plate presentation and wonderful taste.

Past winners have gone on to be very successful in their field. Examples include:

2007 winner Amanda Nunez

• Brent Lewis, Best Teen Chef 2000: Brent was the first ever Best Teen Chef Competition winner and now is an elder statesman of the competition. Graduating two years after his 2000 win from the Art Institute of Colorado, Brent went on to become executive chef at the 4th Street Steakhouse in Loveland, Colorado. Later he joined P. F. Chang's national restaurant chain.

• Patricia Homma, Best Teen Chef 2003: Patricia is now in charge of garde manger at Nikolai's Roof, an AAA 4-Diamond and Mobile 4-Star restaurant in Atlanta, Georgia.

• Bryan Maroun, Best Teen Chef 2004: Bryan is now the guest services manager at Disneyland's Club 33.

This 2008 competition will be the first year that the Art Institutes have partnered with the Food Network. Benefits of this partnership include extra awards in addition to the full scholarship that winners receive.

According to Chef Nenes, the teen who places first in the national competition will get the chance to be an Intern for a Day at the Food Network kitchens in New York.

Additionally, the winner will also enjoy a tour of the Food Network studios, dinner for two provided by a Food Network chef's restaurant, and a Food Network Kitchen cookbook library.

According to the National Restaurant Association, the food service industry employs 12.8 million people. The only industry that is larger is the U.S. government. The culinary field is expected to grow over the next ten years, adding two million additional career opportunities during that time.

A great need is anticipated for food service managers with a projected increase of twelve percent from 2006 to 2016. Chef Nenes points out that the Art Institutes's Culinary Bachelor's Degree fits well into this demand.

Additionally, the U. S. Department of Labor Occupational Outlook Handbook for 2006 and 2007 states that opportunities for chefs, cooks, and other culinary professionals are expected to be plentiful through 2014.

According to Chef Nenes, an Art Institutes Culinary Degree prepares students for entry-level positions within their field. He goes on to say that there are more than 15,000 graduates of the Art Institute Culinary Arts programs. Many of these graduates go on to become leaders in their profession.

For more information on being a part of the 2008 Best Teen Chef Competition, visit the Art Institute Web site for an online entry form and get ready for the opportunity you have been waiting for.

LoveToKnow would like to thank Chef Michael Nenes and the Art Institute for taking the time for this informative interview. .

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