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Le Cordon Bleu student serves up $15,000 menu
Keith Hildebrant takes top prize in Stephan Pyles Scholarship Cook-off and Competition
Complete recipes coming soon for subscribers of
the Foundation's Plate & Vine online cookbook:
http://www.winefoodcooking.com
 Austin, Texas – March 28, 2010. Keith Hildebrant of Le Cordon Bleu College of Culinary Arts (formerly Texas Culinary Academy) emerged victorious today at the 10th annual Stephan Pyles Scholarship and Competition. Hildebrant beat out three other student chef finalists in the Iron Chef style cook-off. The competition was sponsored by Central Market, a long-time champion and supporter.
A fierce two-day battle ensued Saturday and Sunday as four student chefs presented a three-course gourmet meal using a pre-determined “basket” of mostly Texas ingredients. The list included a wide variety of ingredients including quail, Brussel sprouts, and kale. Chosen blindly from culinary hopefuls throughout the state, the four finalists passed two prior rounds of judging prior to today’s final cook-off. Dishes were presented for Chef Pyles and three other celebrity judges and chefs.
Keith is a first-year student at the Le Cordon Bleu College of Culinary Arts in Austin. A Wisconsin native, working in private clubs sparked a passion for cooking. In his short culinary tenure, he has volunteered for well-known chefs such as David Bull and Shawn Cirkiel. In October of 2009, Keith won a statewide Chefs Under Fire competition sponsored by Keeper Collection, creator of the Foundation’s online cookbook www.winefoodcooking.com. His future plans include traveling to Europe and working for a Michelin Star restaurant.
“I’m in a state of shock,” Hildebrandt states, “It was such a great learning process, the research, the opportunity for creativity…it was an incredible experience.”
In its tenth year, the Stephan Pyles Culinary Scholarship Cook-off is one of the largest and most rigorous culinary scholarships in the country. It is named for renowned Texas chef and author Stephan Pyles www.stephanpyles.com, a pioneer of Southwestern Cuisine, once dubbed ‘Chef of the Year’ award by Esquire magazine. He is a long-time Advisory Member of the Foundation and most recently, was included in the 2009 James Beard Foundation nominations for Outstanding Chef in America.
“This competition is about challenging and cultivating future talent,” stated Chef Pyles. “Just going through the process of applying is an excellent exercise and helps students grow and develop. It requires focus, creativity, knowledge and determination – all of which are important skills in the professional kitchen.”
Other notable judges include well-known and respected Pat Sharpe, Executive Editor and Food Editor for Texas Monthly, Chef Stephan Pyles, Chef Christina Lee from Central Market, and Chef Jean-Pierre Lacoste from Max’s Wine Dive in Austin. Ms. Sharpe also serves as Chair of the Judges’ Committee. First round judges included Helen Baxter and Steve Tipton of The Wine & Food Foundation, Diane Dixon, Advisory Member and creator of the Foundation’s online cookbook www.winefoodcooking.com and Cook-off Chair Quincy Adams Erickson.
As winner, Hildebrant will walk away with a $15,000.00 scholarship and the opportunity to travel to Los Angeles with Chef Pyles to participate in a star-studded fundraiser for Meals on Wheels. He will also create and serve a course at the Foundation’s Stephan Pyles Celebrity Chef Dinner in November, which raises funds for the scholarship.
Other finalists include Shelby Roberts from the Art Institute of Dallas, Cesar Murillo and William Pharis the IV, also from Le Cordon Bleu in Austin. Each runner-up receives a $1,000.00 scholarship.
Previous winners of the Stephan Pyles Scholarship include Jesus Lugo of El Paso, Christina Van Zandt, Natalie Guerrero and Jodie Liwanag all of Houston, Susan Harkness, Carolyn Bream, Amol Thanky and Thomas Seargeant of Austin, and Tagan Gann-Couch from Dallas.
Erickson is the Scholarship Chair and a Foundation Board Member. Chef Erickson is a Paris-trained Le Cordon Bleu Chef and Owner of Fête Accompli www.feteaustin.com. The rules and criteria of the competition are governed by the Foundation’s Scholarship and Grants Committee.
The championship menu included items such as muri crusted snapper, seared New York strip steak and dessert which was achocolate pave, caramelized sesame seed tuile
beet sorbet, blackberry sauce. Full menus and recipes from Hildebrant as well as other Celebrity Chefs throughout Texas can be found on the Foundation’s cookbook website, www.winefoodfoundation.org and Hildebrant’s can also be found on KEYE’s website, www.weareaustin.com.
The competition rotates between culinary schools in four Texas cities; Austin, Dallas, Houston and San Antonio. Last year students convened at the Art Institute of Dallas, and next year the competition will head to San Antonio.
The 2011 Scholarship applications will be posted on the Foundation’s website in fall of 2010. Applications will be accepted at that time until mid-January. Donations are also being solicited for the 2011 scholarship fund and may be made in honor of a person or organization. For details contact Rebecca Robinson, Executive Director at
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Central Market
Central Market (www.centralmarket.com) defies tradition as a destination grocery store widely recognized as the place for people who are passionate about food. The company’s eight stores in Texas offer a bountiful produce department, hundreds of cheeses, thousands of wine labels and more.
The Wine & Food Foundation of Texas
The Wine & Food Foundation of Texas is a statewide public charity founded in 1997 dedicated to recognizing and developing creativity, professionalism and state of the science research in all areas of the culinary and viticultural arts. The Foundation accomplishes this mission through competitive grants, scholarships and fellowships. For more information visit www.winefoodfoundation.org.
Le Cordon Bleu, Culinary Arts Academy (formerly Texas Culinary Academy)
Le Cordon Blue, Austin is an outgrowth of a chef-apprenticeship program organized in Austin, Texas, by Ronald F. Boston back in 1981. The school began as the Le Chef College of Hospitality Careers before eventually being renamed Texas Culinary Academy in 1999. Most recently, the school was renamed Le Cordon Bleu, through an official affiliation. The school offers an Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts and a Certificate in Le Cordon Bleu Pâtisserie & Baking. The programs are designed to expose students to a diversified education in the culinary arts with a perfect blend of general education classes www.tca.edu.
Complete Recipes coming soon for subscribers of the
Foundation's Plate & Vine online cookbook:
http://www.winefoodcooking.com
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