You can. Remington College stands ready to feed you a delectable
culinary education at the table of award-winning chef Robert Bifulco.(1)
He and his staff of artisan instructors stand ready to teach, coach,
and help you cook up a full course of flavorful cuisine in a
professional setting at our Dallas, TX Culinary School. With five
fully-equipped instructional labs, including restaurant and bakeshop
facilities, you’ll gain true-to-life practical experience at our Dallas
Culinary Arts Program.
Call or request information to learn more about our Culinary Arts program.
Hearty congratulations to the group of recent student award winners from our Pastry Arts and Culinary Arts programs at Dallas! They took home several silver and bronze medals for their winning entries in a pastry arts and hot foods student competition, part of the 2011 Southwest Foodservice Expo.This annual event is sanctioned by the American Culinary Federation (ACF). This year’s Expo took place at the Dallas Convention Center, from June 26 to 28, 2011. All of the individuals judging the student competition were ACF-certified judges, one of which was Certified Master Chef Ernst Gruch.
Here’s a breakdown of our Dallas College award winners and their entries:
Dallas Pastry Arts Competition CriteriaDallas Chef Instructor Todd Pagan explained the judging criteria. “The guidelines were very strict. The cakes had to follow specific sizing specifications, and the creators had to show as many different techniques as possible, such as flat icing, piping, and so on. Each entry was graded against the set of guidelines, and depending on the final score assessed from those guidelines, competitors could win either a gold, silver, or bronze medal or a certificate of participation,” he said, adding, “These medals are particularly noteworthy, because earning a medal from an ACF competition is not an easy feat to achieve.”
Culinary and Pastry Arts School Extracurricular Efforts Pay OffChef Pagan, along with Chef Instructors Sandra Cohen, Kate Schroeder, and Jeff Johnston, advised the students on their competition entries, which the students created on Campus during their extra time between classes. “Our students spent an average of about 50 hours of solid work on their projects. They learned a lot about their craft and how to better themselves and their art, and they are all very deserving of this recognition,” said Chef Pagan.Annual Event Draws Several Thousand ParticipantsThe Southwest Foodservice Expo is produced every year by the Texas Restaurant Association. The event generally draws about 15,000 to 20,000 chefs, restaurant owners, and hospitality managers. This year’s contest drew competitors from as far away as San Antonio, with attendees traveling from Arkansas, Oklahoma, and all parts of Texas to check out the show.
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