Student from
The Art Institute of Dallas
Takes Home Top Prize with His Innovative Foodservice Recipe
Las Vegas,
NV, December 5, 2006 – Last week, at the Culinary
Institute of Las Vegas, a division of The Art Institute of Las
Vegas, Matthew Crowe, from The Art Institute of Dallas, was
announced the 2006 Alouette® Culinary Stars Recipe Contest winner
and awarded $1,000 in cash awards for his winning appetizer recipe,
Onion Fondue Cheesecake. Matthew prepared his original recipe,
incorporating both Alouette® Crème Fraiche and Alouette® Garlic &
Herb Spread able Cheese for the assembled panel of
Las Vegas media and chef judges including:
Chef Les Kincaid of Les Kincaid Enterprises, Chef Bob O’Brien of
Circus Circus, Chef Elizabeth Martinez of Your Chef, Elizabeth Foyt
of Las Vegas Life Magazine, R.H. Duke of Vegas! Dining Out, and Mike
Monahan and Joyce Kotnik of KVBC News 3.
“I like to
create a little of everything; it all depends on whom I am creating
for. Some like it hot; others like it ‘lite.’ One must always
remember that we are all different,” states Matthew on his cooking
philosophy. ”I hope to open a restaurant that will be a training
center as well as a great place for dinner.”
Matthew is
currently both a student at The Art Institute and pastry chef at the
Northwood Club in Dallas,
TX. His family was a strong
influence in his decision to become a chef. Having grown up in the
mountains of
Virginia,
where he says there was not a lot of diversity of cuisine, Matthew
vowed to “create a little of everything.”
Cachao Lett
from The Art Institute of Atlanta won 2nd place, winning $750 in
prizes with his Salmon Roulades appetizer, and Kat Keith from The
Culinary Institute of Las Vegas took home the 3rd-place prize of
$500 with her entrée, Alouette® Chicken and Mushrooms. Both
students used Alouette® Chevre. Other competing finalists were
Meagan Leube from The Art Institute of Houston and Michael Pearson
from The Illinois Institute of Art-Chicago.
In this year’s
Alouette® Culinary Stars Recipe Contest each contestant was
challenged to create an original foodservice recipe incorporating
various Alouette® cheese products, including Alouette® Spinach &
Artichoke and Alouette® Garlic & Herb Spreadable Cheese, Alouette®
Chevre, Alouette® Crème de Brie® and Alouette® Crème Fraiche in
appetizer, soup and entrée meal parts. The five finalists from the
Art Institute of Atlanta, The Art Institute of Dallas, The Art
Institute of Houston, The Illinois Institute of Art-Chicago and The
Culinary Institute of Las Vegas had each won $500 and first place in
their local school competitions. Each finalist was awarded a trip
to Las Vegas
to prepare their recipes for the prestigious panel of judges for the
chance to become the next Alouette® Culinary Star. Winning recipes
were selected for their versatility, functional ease, taste and food
presentation.
BC-USA
launched the Alouette® Culinary Stars Recipe Contest in 2005 in an
effort to support culinary institutions and up-and-coming chefs
nationwide by offering cash awards for innovative recipe creations.
