The International Culinary Schools at The Art Institutes announces a call for entries in two competitions: The Art Institutes Best Teen Chef Competition for high-school seniors and The Art Institutes Culinary Scholarship Competition for high-school graduates.

Entrants must submit an entry/release form, a favorite recipe and an essay, as well as transcripts. The deadline for entry is Thursday, Jan. 24, 2013. To enter and view the competition rules, visit www.aicompetitions.com/culinary2013.

The Art Institutes Best Teen Chef Competition, now in its 14th year, is an opportunity for high-school seniors in the United States and Canada interested in pursuing a culinary career to experience the excitement and discipline of the industry. For the second year, the Culinary Scholarship Competition offers high-school graduates the opportunity to compete against their peers, as well.

Selected finalists will participate in a cook-off competition at each participating Art Institutes school on March 2, 2013, judged by professional chefs and culinary faculty. Entrants selected to participate in the cook-off competition receive recipes in advance and have an opportunity to take part in a pre-competition coaching session.

The first-place winner in the high-school-senior competition at each participating Art Institutes school will earn a $4,000 tuition scholarship. The second-place winner at each participating Art Institutes school will earn a $1,000 scholarship. The first-place winner in the high-school-graduate competition at each participating Art Institutes school will earn a $1,500 scholarship.

Eli Kaimeh, chef de cuisine at the world-renowned restaurant Per Se in New York City, returned to his alma mater to deliver the commencement address at The Culinary Institute of America (CIA) on Dec. 20, 2012. He spoke to graduates at the college's Hyde Park, N.Y., campus about the importance of respecting the food world and each other.

Kaimeh, 34, has been heading the kitchen at Per Se for almost three years and has been with the restaurant since its opening in 2004. Per Se earned the title of Best Restaurant in America and sixth best in the world from England’s Restaurant magazine in 2012. It was also honored last year by the Continental Restaurant Awards as the Best Restaurant in North America. Per Se holds the highest possible rating of three stars in the Michelin Guide and received a rare four-star review from The New York Times.

The New England Culinary Institute’s (NECI) Baking and Pastry Department chair, Chef Michael Rhoads, was awarded a silver medal the prestigious “Salon of Culinary Art” competition held at the Jacob Javits Convention Center in New York City in November 2012.

The “Salon of Culinary Art,” organized by the Société Culinaire Philanthropique, is presented each year during the International Hotel/Motel & Restaurant Show. The salon welcomes competitors from around the world who showcase their skills using traditional and modern techniques to present current trends in the culinary world.

“Chef Michael’s showing at this important culinary competition is a monumental win, for him and for NECI,” said Chef Jean-Louis Gerin, the school’s vice president of culinary operations and executive chef. “The competition couldn’t be harder, and Chef Michael’s silver-place trophy demonstrates his exceptional skill.”

The Société Culinaire Philanthropique is one of the oldest chefs associations in the United States. Founded in 1865, it regroups chefs, cooks, pastry chefs, bakers and butchers, including some of America's most famous chefs. This year marked the 144th Annual Salon of Culinary Art competition.

With the official opening of the Kendall College School of Culinary Arts’ Cuisine Solutions Sous-Vide Training Kitchen on Oct. 19, 2012, foodservice professionals throughout the United States and around the world can register for online theoretical courses on sous vide as well as workshops with certified sous-vide instructors.

An audio recording of a presentation on sous-vide cooking by Renee Zonka, RD, CEC, CHE, dean of Kendall’s School of Culinary Arts, is available by clicking here. Zonka spoke Aug. 1, 2012, to an enthusiastic audience on a leading trend in the foodservice and food-manufacturing industries with “Sous Vide: Why This ‘Rediscovered’ Cooking Method Might Be Right for You” at the 2012 R&D Applications Seminar in Rosemont, Ill.

Zonka’s presentation includes the history of sous vide, which traces to the late-18th century and was rediscovered by American and French engineers in the mid-1960s as an industrial food-preservation method. She further explains how cell walls of meats and vegetables are damaged by high-heat cooking, which can make foods mushy and dried out. By heating foods in an environment that approximates desired finished temperature, meats retain moisture and vegetables become firm/tender and remain intact. Because the sous-vide technique involves vacuum-sealing, seasonings and flavors penetrate foods effectively.

Zonka was invited to present at the R&D Applications Seminar because of Kendall College’s professional culinary-arts training programs and its partnership with Cuisine Solutions, Masters of Sous Vide since 1971. The partnership led to launch of the Cuisine Solutions Sous-Vide Training Kitchen and curriculum at Kendall College’s Riverworks campus. In addition to offering expert training and certification in the sous-vide process to seasoned culinary professionals through Cuisine Solutions’ education arm, the Culinary Research and Education Academy (CREA), the new kitchen and curriculum also benefit Kendall’s associate- and baccalaureate-degree culinary students.

The American Personal & Private Chef Association (APPCA) based in San Diego, Calif., recently announced official endorsement of the Escoffier Online International Culinary Academy, which launched last June by Hoffman Estates, Ill.-based Triumph Higher Education Group at www.escoffieronline.com.

Modeled after prestigious culinary institutes worldwide, Escoffier Online offers a comprehensive curriculum of cooking techniques and fundamentals via an online platform that combines learning essentials into one intuitive, easy-to-use interface.

“We are pleased to endorse the Escoffier Online International Culinary Academy,” says Candy Wallace, founder and executive director of the APPCA. “This contemporary method of culinary-arts instruction is an ideal avenue for learning—not only for those entering the culinary profession, but for home cooks, as well. For would-be cooks who aspire to formal culinary-arts training, but whose life demands don’t facilitate enrollment in a traditional brick-and-mortar program, Escoffier Online offers an eminently convenient and affordable option.”

Hard work pays off! That’s the underlying philosophy the Monroe Culinary and Confectionery applied in their weeks of preparation for the cold salon at the 2012 International Hotel, Motel & Restaurant Show in November at the Jacob Javits Center in New York. As a result of their efforts, Monroe won the gold medal of the salon and the Prosper Montagne award for cold-food display.

To prepare, the 27 students, led by their team of coaches, transformed the college‘s new pastry lab into a tropical rainforest of delicate chocolate pieces, sugar artistry, a cake featuring all of nature’s beauty and a finely airbrushed frog composed of rice-crispy treats. The long hours of work ensured that each delicate piece of their craft, from the pastries to the poularde, came together for the cold-food display table.