Grand Canyon State Teen Has Been Named the Art Institutes Best Teen Chef 2010

HOUSTON, May 15 /PRNewswire/ -- Kristen Young has been named The Art Institutes Best Teen Chef 2010.  The Art Institutes Best Teen Chef Competition, in its eleventh year, has consistently brought together some of the best teen talent from around North America.

(Photo: http://photos.prnewswire.com/prnh/20100515/NE05607 )

(Photo: http://www.newscom.com/cgi-bin/prnh/20100515/NE05607 )

This year, Kristen Young of Yuma, Arizona emerged triumphant as a result of her unique menu of desert-painted, ginger and coconut-scented sweet potato soup with spiced yogurt and sauteed shrimp; and citrus and cumin-marinated chicken with roasted corn rice pilaf, sauteed spinach, and a mushroom tomato citrus sauce.  

Kristen earned a full-tuition scholarship to study in a Culinary Program at The International Culinary School at The Art Institute of Phoenix and the opportunity to serve as "Intern for a Day" at Food Network Kitchens in New York City.  The Best Teen Chef will also receive a tour of Food Network's studios, dinner for two at a Food Network chef's restaurant, and a library of Food Network Kitchens cookbooks.  The annual event was held this year at The Art Institute of Houston.

Cheyenne Vallette of Henderson, Nevada earned second-place honors, receiving a half-tuition scholarship to study in a Culinary Program at The International Culinary School at The Art Institute of Las Vegas.  Harrison Parish of Cumming, Georgia earned third-place honors, receiving a quarter-tuition scholarship to study in a Culinary Program at The International Culinary School at The Art Institute of Atlanta.

Nearly 40 high school seniors from the U.S. and Canada came together for one day of non-stop cooking, all in pursuit of tuition scholarships and the chance to be named Best Teen Chef 2010.  The competition, which begins in early February, consists of four levels.  In the first two levels, students are asked to submit a copy of their respective high school transcripts, a recipe in standardized recipe format, along with photos of the prepared recipe, and a short essay.  During the third level, local cooking competitions take place at the participating International Culinary Arts Schools at The Art Institutes, and only one winner emerges from each competition who then moves on to the Final Round Competition.

The Final Round Competition is among the most intensive, grueling teen cooking competitions in the country.  Judged by highly skilled and experienced culinary experts  – among them one master chef – the judging ranges from knife skills, safety and sanitation, technical and cooking all the way to taste, flavor, texture and doneness of the meals prepared.  

"Being named Best Teen Chef doesn't seem real yet, but I could not be more excited about the honor and the opportunity to begin studying for my culinary degree this fall," said Young.  "I first began helping my mother in the kitchen at the age of two, and I owe the title of Best Teen Chef to my years of work with her in the kitchen at home."

Chef Michael Nenes, Assistant Vice President of Culinary Arts for The International Culinary Schools at The Art Institutes said, "All the teens today performed extremely well.  Their level of dedication, of talent, and most of all of passion for cooking really came through in every dish that we judged.  However, it was Kristen Young who stood out from the rest.  Her desert-painted, ginger and coconut-scented sweet potato soup really helped to set her apart from the other competitors to earn the honor of Best Teen Chef."    

A headshot and a brief video showcasing the winner are available upon request.

For more information on The Art Institutes Best Teen Chef Competition, visit www.artinstitutes.edu/pr.aspx?ID=btc097.

About The International Culinary Schools at The Art Institutes

The International Culinary Schools at The Art Institutes is North America's largest system of culinary programs offered at over 35 schools.

Based on classical Escoffier, Asian and Latin culinary techniques, with an emphasis on progressive trends and practices, the schools' curriculum are designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines. Internships, student-run school restaurants, guest lectures and Web-based seminars, and study abroad programs help broaden the scope of learning for students.

Program offerings vary at each school. Prospective students should check the course offerings at The Art Institutes school they are interested in attending before enrolling. To learn more about The International Culinary Schools at The Art Institutes, visit www.artinstitutes.edu/culinary or www.exploreculinary.com.

About The Art Institutes

The Art Institutes (www.artinstitutes.edu) is a system of more than 45 education institutions located throughout North America, providing an important source of design, media arts, fashion and culinary professionals.

SOURCE The International Culinary Schools at The Art Institutes