Scottsdale Culinary Institute Executive Chef to Co-Host First Press Food Fight

SCOTTSDALE, Ariz. (Oct. 5, 2007) – Chef Jon-Paul Hutchins of the Scottsdale Culinary Institute, the only Le Cordon Bleu affiliated culinary school in Arizona, will co-host the First Press Food Fight with Terri Ouellette from KPNX Channel 12’s “On the Go with Terri O” on October 18, from 6-9 p.m. The competition will pit chefs, Matt McLinn from Methode Bistro and Aaron May from Sol y Sombra, against each other in a heated culinary battle.

“Chefs McLinn and May will have to draw upon their creativity and extensive culinary education to win the First Press Food Fight,” said Hutchins. “I’m eager to see what they come up with.”

The Food Fight will be held at the Sub_zero-Wolf location, 15570 N. 83rd Way, in Scottsdale and is open to the public.

Hutchins and Ouellette will start the one-hour competition by presenting chefs with a mystery basket of ingredients that they must use to create five dishes. Final dishes will be judged on technique, originality, presentation and utilization of items in the mystery basket by a celebrity-studded panel, including Robin Miller from the Food Network’s “Quick Fix Meals,” Barbra Fenzel of Les Gourmettes, and Marty Manning from KEZ 99.9 FM. To round out the panel, one audience member will be chosen as a fourth judge by a raffle drawing. Three additional attendees will be selected to receive a coveted tasting fork to sample the chefs’ delicious creations.

During the battle, Scottsdale Culinary Institute, Sol y Sambra, Methode Bistro and Subzero Wolf will serve a variety of inventive culinary samplings to hungry attendees. New wines from the Willamette Valley Vineyards and Valley of the Sun Fine Wines will compliment the varied dishes.

Proceeds from the event will benefit public radio stations KBAQ 89.5FM, KJZZ 91.5 FM and Sun Sounds. Tickets are $65 and reservations are recommended; call 480-774-8466 or visit www.firstpressarizona.com for more information.

About the Scottsdale Culinary Institute
The goal of Scottsdale Culinary Institute is to be a leader in quality culinary education. The school offers certificate, associate degree, and bachelor degree programs in Le Cordon Bleu Culinary Arts, Hospitality and Restaurant Management, and Pâtisserie and Baking. The Le Cordon Bleu curriculum emphasizes hands-on learning, and is delivered by skilled and caring faculty. SCI promotes the professional growth of its students while fostering a mutual commitment between the school and the community. For more information visit www.chefs.edu.

About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education with 14 affiliate schools throughout the United States. Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first culinary school in Paris in 1895. For more information about Le Cordon Bleu Schools North America, go to www.lecordonbleuschoolsusa.com.

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