OCA “WACS” Global Challenge - Le Cordon Bleu
OCA “WACS” Global Challenge - Le Cordon Bleu
OCA “WACS” Global Challenge - Le Cordon Bleu
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Texas Culinary Academy<br />
Asia Food Fest<br />
By Sam Armstrong, Marketing Coordinator,<br />
– Texas Culinary Academy<br />
“Our <strong>Le</strong> <strong>Cordon</strong> <strong>Bleu</strong> programs are built on French customs, however<br />
our students graduate with skills that are invaluable to any culinary<br />
tradition,” said TCA Executive Chef William McKenna about the threeday<br />
2007 Asia Food Fest, co-sponsored by Texas Culinary Academy<br />
(TCA) and the Texas Asian Chamber of Commerce. “We were proud to<br />
be a part of an event that celebrates the incredibly rich and diverse<br />
worlds of Asian cuisine,” he added.<br />
The September event featured an Asian marketplace where local<br />
vendors educated visitors on Asian ingredients including the exotic<br />
tamarind. Guests also watched amateur and professional culinary teams<br />
go head-to-head in an “Iron Chef Contest” at Texas Culinary Academy.<br />
The contestants were judged by local food experts, media representatives<br />
and Central Texas celebrity chefs.<br />
“It was a great chance for our students and community partners to<br />
embrace innovative culinary points of view while engaging in healthy<br />
competition,” said McKenna.<br />
Several cooking classes hallmarked TCA's contribution, including<br />
Asian Cooking in the Eye of an American Chef, Asian Food History<br />
At-A-Glance, Cambodian Cuisines, Dim Sum by the Pro, Fruit &<br />
Vegetable Carving, Indian Cuisine, Japanese Cuisine, and What Makes<br />
Thai Food Hot?<br />
TCA and Austin - area chefs also presented a five-course “Asian<br />
Banquet with a French Twist” in TCA's Ventana Restaurant. Asian<br />
traditions and techniques from <strong>Le</strong> <strong>Cordon</strong> <strong>Bleu</strong> joined forces with<br />
masterful wine pairings to provide a unique experience for every guest's<br />
palate. ■<br />
California School of Culinary Arts<br />
LA Story – Bass Guitarist Turns Chef<br />
By Craig Riker – Student,<br />
– California School of Culinary Arts, Pasadena<br />
What was it like being in a rock band?<br />
It was great when we were playing shows, doing photo shoots,<br />
going to cool parties, meeting amazing friends and seeing the world.<br />
The business side can take friends who are doing what they love and<br />
turn them against each other in the quest for fame and fortune. The<br />
life/fun can quickly get sucked out of you because you are worried<br />
about the bottom line and not the art you create.<br />
How does the new career compare to the old one?<br />
There are similarities – long hours, commitment to excellence. You<br />
get to be creative and work with your hands. A kitchen has to be a<br />
well–oiled machine to be successful, just like a band. Both jobs can be<br />
equally intense.<br />
I suggest people consider taking risks. Don't get stuck doing something<br />
you are not happy doing. Money is not everything. It's not worth<br />
your peace of mind. If you have always wanted to do something else,<br />
go for it! Give it a try – you might like it! Do something you love and<br />
have a passion for – it will change your life. You are here for a purpose.<br />
You can make a difference.<br />
With cooking, I can make people happy. I feel like I have a purpose<br />
now. I think education is extremely important in any job. The learning<br />
doesn't end with school; it is an ongoing process. You have to strive to<br />
be a better person and constantly work on evolving new ideas to keep<br />
things fresh. ■<br />
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