Eighth Annual Stephan Pyles Culinary Scholarship Cook-off
March 2, 2008

About our Chair, Judges & Sponsors….

Stephan Pyles Scholarship Chairperson

Quincy Adams Erickson – Chef/Owner Fête Accompli
www.feteaustin.com
Chef Quincy Adams Erickson is the owner of Fête Accompli, a catering company specializing in fresh, hand-made appetizers for parties and events of all sizes. She is a graduate with honors of Le Cordon Bleu in Paris, France with the prestigious Grande Diplome de Cuisine et Patisserie.

Chef Erickson published two articles about her food adventures in France that appeared in the Austin American-Statesman and is working on a book about her humorous experiences moving to and living in Paris and a cookbook tentatively titled “French Technique, Vibrant World Flavors , French Food with an Attitude” and is working on an additional cookbook currently titled “Basic, Classic, Eclectic”.

Chef Erickson is currently on the Board of The Wine and Food Foundation of Texas.  She was on the Executive Board of Texas Hill Country Wine Food Festival for 5 years and a volunteer or participant for 10 years.  She has done food styling for Texas Monthly Magazine, Texas Highways Magazine and Texas Parks and Wildlife Magazine and also teaches cooking classes at Central Market. 

First Round Judges:

Marie Hejl -Chef, Author, Cooking Show Host
www.withmarie.com

Helen Baxter - The Wine & Food Foundation of Texas

Final Round Judges:

Pat Sharpe, Executive Editor, Texas Monthly
www.texasmonthly.com

Patricia Sharpe holds a B.A. with honors (and English honors) and an M.A. in English from the University of Texas at Austin. Before joining TEXAS MONTHLY in 1974, she was a research assistant in educational psychology, taught English and Spanish, and served as a supervisor of publications for the Texas Historical Commission. She was co-editor of Texas, the first TEXAS MONTHLY Press statewide travel guide, and is a recipient of the Anson Jones Award from the Texas Medical Association.
Pat won the James Beard Award in 2006 for magazine feature writing. Her winning article, "Confessions of a Skinny Bitch," relates how she has stayed so thin reviewing restaurants for 30 years.

Hugo Orgeta, Hugo’s
www.hugosrestaurant.net

Hugo Ortega, executive chef/owner of Hugo’s and Backstreet Cafe, was named “Chef of the Year” at the prestigious Houston Culinary Awards sponsored by My Table magazine, was born in Mexico City. 

In 1984, Ortega immigrated to Houston and got leads for jobs in nearby restaurants.  He was happy to find his first job, as a dishwasher, at a popular bar and nightclub.  While the pay was meager, Ortega grabbed at the opportunity to learn the fundamentals of the restaurant business and find contacts to help him improve his English.
Later, he moved on to a downtown Houston restaurant as busboy during the day and, at night, he cleaned the floors in office buildings to supplement his income. A friend took Hugo to Backstreet Cafe, where he found employment as a dishwasher/busboy. 
        
Tracy Vaught, owner of Backstreet Cafe and Prego, was impressed with Ortega’s positive attitude and willingness to learn.  Vaught offered to enroll Ortega in the Culinary Arts program at Houston Community College. 

Ortega graduated from HCC’s Culinary Arts program in November 1992 and assumed the role of chef at Backstreet Cafe; he became executive chef in 1995.  He has made two guest chef appearance at the prestigious James Beard House in New York City.  In 1999, Ortega was named “Up-and-Coming Chef of the Year,” by My Table magazine; and one of the city’s top chefs in Inside Houston magazine.  Among his professional affiliations, Ortega is a member of the national organization Chefs Collaborative 2000.

In July 2002, Ortega and Vaught opened a third restaurant concept, Hugo’s, serving Authentic Regional Mexican Cuisine. With the opening of Hugo’s, Ortega has journeyed full-circle to rediscover the true foods of his homeland. 
Hugo’s was named “Restaurant of the Year” in 2003 by both the Houston Press and My Table magazines. 

David Kiser, Cooking School Manager, Central Market Houston
www.centralmarket.com

David joined Central Market in May 2001, just before the store opened. At that time he worked as a demonstration coordinator, managing demonstrations at the Main Demo Station in “Protein Alley”. After about nine months he took over the roll of Selling Manager, where he was responsible for coordinating demonstrations; product training for partners; planning storewide selling events; tours of the store; answering media questions and requests for appearances. Two years ago he then took on the additional responsibility of managing the Cooking School where he leads a team of eight chefs, teaching a variety of cooking techniques and menus; along with hosting visiting chefs, and cookbook authors, from around Houston, Texas, the U.S. and the world.

Before joining Central Market, Kiser spent time in several restaurants in Houston, as well as an internship at Walt Disney World, Florida. He graduated from the Art Institute Houston in May 2000. That was the culmination of a life long passion for food and cooking.

Before attending the Art Institute, Kiser spent 20 years in telecommunications, the last ten, managing a small consulting company that did work for the hospitality industry. Some of his clients included the Hilton, Hyatt, Omni, Four Seasons and Embassy Suites as well as many boutique hotels both in Houston and around the country.