Art Institute Students Make History on Iron Chef America

After competing against Iron Chef Michael Symon in “Battle Balsamic,” three student chefs from The International Culinary School at The Art Institutes of Phoenix became a part of history. Never before had chefs so young competed on so grand a stage. And competed so well. Since then, they’ve all finished school and started their culinary careers. Recently, we caught up with each of them to get an update on their progress. Julie Fiedler After graduating from The International Culinary School at The Art Institute of Phoenix in September of 2010, Julie has parlayed her culinary pedigree into work at fine dining restaurants. Her competition experience has fueled her desire to further her knowledge of international cuisine and she plans to do some intercontinental travel in the near future. According to Julie, culinary school taught her to “work hard and take advantage of every opportunity.” That’s why, despite all the accolades, she’s always striving to do better. Tyler Burke As a new homeowner and new father, Tyler has seen a lot of changes in the months following his graduation from The International Culinary School at The Art Institute of Phoenix in March of 2010. Having settled in the valley of Phoenix, he is currently working at a The Royal Palms T-Cooks Restaurant as the Lead Saute. Competing against some of the most talented young chefs around the globe has given Tyler the confidence to succeed in any situation. “We stood against the best of the best…and we held our

Food Rambler Rating: 4 / 5

Oregon Coast Culinary Institute

OCCI is one of the lowest priced culinary schools in the nation. Federal financial aid including, grants, low interest loans and work study are available for those students who qualify. Tuition includes books, three full sets of uniforms, a knife set, books and food and supplies (shoes are at your own cost). For tuition costs and more information regarding academic and financial planning, please call 800.962.2838 ext. 7195 or 7700 or visit our Web site at

Bread Baking at The French Culinary Institute

The Art of International Bread Baking trains you in the expert techniques for baking a spectrum of delicious loaves from around the world in as little as eight weeks. Starting with the Classic European mixes, youll bake sourdoughs, baguettes, croissants, and more. The curriculum progresses to include German and Middle European whole grains, the darker, more flavorful doughs, as well as the flavorful range of Italian breads: ciabatta, flatbreads, focaccia, and dont forget pizza! With your Grand Dîplome, you can be an asset to bakeries anywhere in the world or start one on your own. Our scheduling options (eight weeks by day or night) make it easy to keep your day job while taking classes.

Food Rambler Rating: 5 / 5

Restaurant Management at The French Culinary Institute

Learn the realities of opening and running a successful restaurant with our acclaimed faculty, visiting instructors, and real-world practitioners from the industry as your guides. The FCIs distinguished reputation also allows us to deliver talented professors from Cornell Universitys internationally acclaimed School of Hotel Administration. Youll study theories and real-world case studies and for your final project, develop a business plan for an actual culinary venture.

Food Rambler Rating: 5 / 5

Welcome to The Institute of Culinary Education

Welcome to the award-winning Institute of Culinary Education (ICE) — the place to begin a rewarding career doing what you love. ICE offers comprehensive career training programs in the Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. In just 8 to 13 months, aspiring chefs, pastry chefs, restaurateurs, media, hospitality and tourism professionals study a variety of regional and international cuisines, cutting-edge technique, earn a diploma and gain real-world experience to launch a new career. Eight-five percent of ICE graduates that want a job, get one and more than half of ICE externs get hired in full-time positions. ICE’s 45000 square-foot professional facility features small, attentive hands-on classes with distinguished Chef Instructors and staff that pride themselves on the personal attention they offer to students. ICE costs 36–49% less than other leading culinary schools and financial aid is available to those who qualify. Flexible morning, afternoon, evening, overnight and weekend classes are available to fit any schedule, with start dates throughout the calendar year. ICE is renowned for its unique externship program, clear entrepreneurial focus (teaching you how to own or operate your own food business) and successful career placement services — come see for yourself why generations of ICE alumni have won numerous awards and gained national recognition at

The International Culinary School

Wonder what the The International Culinary School at The Art Institute of Portland is all about?  Watch this video and go on a tour of the Culinary School to see what it’s really like.  Apply if you really want to take your cooking career to the next level.

Food Rambler Rating: 4 / 5