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Special Thanks to Cook-Off Host:
Sponsored by:
2010 Tenth Anniversary
Stephan Pyles Scholarship Cook-off
Named for Texas culinary legend Chef Stephan Pyles, known as one of the founding fathers of Southwestern cuisine, the Stephan Pyles Culinary Scholarship is a tribute to his remarkable contribution to the culinary arts in Texas. This scholarship is one of the many ways in which The Wine & Food Foundation of Texas fulfils its mission of providing education and research in the culinary and viticulture arts.
This scholarship challenge fosters the drive, passion and imagination in student chefs, thus furthering Texas’ great culinary legacy. It is challenging, demanding and requires skill, imagination and drive.
Now in its tenth year, the competition is rotated between culinary schools throughout the state and is judged by a number of Texas chefs and culinary experts each year, including Chef Pyles.
The scholarship is funded through the Stephan Pyles Celebrity Chef Dinner each year held each November in Dallas at Stephan’s flagship restaurant.
BE A PART OF TEXAS’ CULINARY LEGACY by sponsoring the dinner or the scholarship. For more information or to become a sponsor of the dinner or scholarship, contact Rebecca Robinson
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
or call (512) 327-7555.
The Challenge:
Open to all currently enrolled culinary students throughout Texas, the scholarship challenges students to create a unique three-course meal utilizing a predetermined ‘basket of food’ containing many Texas food products.
The competition consists of two phases:
Phase One is the application phase, whereby menus and application packets are submitted. Entries are then blindly evaluated by an expert panel of Wine & Food Foundation judges. Ten participants are blindly selected and sent to Chef Pyles for final evaluation. Chef Pyles then blindly selects the final three contestants.
Phase Two consists of the actual cook-off event whereby three finalists will be competing for two days by cooking and serving their menus to a panel of culinary experts (through a blind tasting). The cook-off will be held at the Texas Culinary Academy, Saturday, March 27 and Sunday, March 28, 2010. Applications and packets MUST BE POSTMARKED by Monday, March 1, 2010. They should be mailed to: The Wine & Food Foundation of Texas, 1006 Mopac Circle, Austin, TX 78746.
The Reward:
In addition to capturing the glory of being the 2010 Stephan Pyles Scholarship winner, the grand prize is a $15,000.00 scholarship made payable to the winner’s school. The winner also receives a $500.00 stipend to travel with Chef Pyles to a celebrity chef fundraising event in Los Angeles in the fall, and the opportunity to present a course at the Stephan Pyles Celebrity Chef Dinner in November.
The two remaining finalists will each receive $1,000.00 scholarships made payable to their respective schools.
2010 Stephan Pyles Scholarship Committee:
Chair: Quincy Adams Erickson, Chef/Owner, Fête Accompli
Judges’ Chair: Pat Sharpe, Food Writer, Restaurant Editor, Texas Monthly
Planning Committee: Stephan Pyles, Helen Baxter, Steve Tipton and Rebecca Robinson
APPLICATIONS MUST BE POSTMARKED
BY MONDAY, MARCH 1, 2010
NO EXCEPTIONS!
Download Forms & Application:
2009 Stephan Pyles Scholarship Winner:
Thomas Seargeant
Texas Culinary Academy, Austin
 Thomas “Coner” Seargeant is receiving his training from the Texas Culinary Academy, a Le Cordon Bleu School. He has been actively involved in the school’s wine club, Grapeheads, and is currently involved in founding the TCA chapter of the Eta Sigma Delta Honor Society. He has actively given of his time, volunteering for many of the school’s events, completing the Blue Cravat program. He is currently working in the school’s bookstore and is a barista at the local Starbucks. In 2008 he apprenticed at the Driskill Grill in Austin, under executive chef Jonathan Gelman. Before deciding to come to culinary school Coner was a musician, completing three U.S. tours with his band First Wave Hello, and releasing the critically acclaimed LP “the lord and its penguin”. After completing culinary school Coner and his wife Katy plan to move to Dallas where Coner will begin to work in the fine dining industry.
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