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Last week, culinary students from The International Culinary School at The Art Institute of Phoenix were busy preparing for the American Culinary Federation‘s Southwest Regional competition.
This week they returned with a third place title. A half point behind the Hawaii team (who won the national title last year), the five person team was judged on its performance in three stages: cold-food preparation, skills salon and cooking.”For a first-year team with a first-year coach, I couldn’t ask for a better performance,” says Francine Marz, the team’s coach.
Eric Watson, a chef-instructor from the same program received the ACF’s Cutting Edge Award. It’s the first year the Cutting Edge Award was given.
Michael Ty, CEC, AAC, ACF’s national president, wanted to recognize chefs of his choice who have gone above and beyond and leaders in the industry and their ACF region.
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