FOR IMMEDIATE RELEASE
Contact: Rebecca Robinson
The Wine & Food Foundation of Texas
512.327.7555 office
512.350.4621 cell
robinson@winefoodfoundation.org
www.winefoodfoundation.org


The Wine & Food Foundation of Texas
launches the 10th Annual Stephan Pyles Scholarship Cook-Off
Call for student chef entries

Austin, Texas (December 18, 2009) – The Wine & Food Foundation of Texas is proud to announce its 10th annual Stephen Pyles Culinary Scholarship Cook-Off Saturday and Sunday, March 27-28 at the Texas Culinary Academy in Austin. Named for legendary Texas Chef Stephan Pyles, the scholarship is one of the largest in the country. Applications are open to culinary students through the state currently enrolled in an accredited culinary school. The winner of the competition receives a $15,000 scholarship and a $500 stipend to travel with Chef Pyles to a celebrity chef event in L.A. The two remaining finalists each receive $1,000.00 scholarships.

Applications are available on The Wine & Food Foundation’s website, www.winefoodfoundation.org and must be postmarked no later than Monday, March 1, 2010.

Co-sponsored by Central Market and Texas Culinary Academy in Austin, the competition requires applicants to create a three-course menu utilizing a pre-determined ‘basket’ of food of Texas ingredients. Applications along with menus are then forwarded to a screening committee of culinary professionals who blindly score and select their top ten candidates. Of the committee’s top picks, Chef Pyles determines the top three candidates for competition.

“This scholarship challenge is a true test of knowledge, skill and imagination,” stated Chef Pyles. “It is also a way for us to develop and enrich the next generation of Texas chefs.”

The Stephan Pyles Culinary Scholarship is one of the many ways in which The Wine & Food Foundation of Texas, a statewide charitable organization, fulfills its mission of education and research in wine and food.

Renowned Texas chef and author Stephan Pyles, is a longtime Wine & Food Foundation Advisory member and recognized internationally as one of the founding fathers of Southwestern cuisine. He was the first Texan inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America and most recently, nominated by the James Beard Foundation as Outstanding Chef. His latest restaurant, Samar by Stephan Pyles opened its doors in October.

The goal of the competition is to test the creative planning ability, food knowledge, expertise and presentation skills of each participant. The cook-off is chaired by Quincy Adams Erickson, a Paris, Cordon-Bleu trained Chef and Board member of the Foundation. The expert culinary judges are selected by Texas Monthly Food Writer/Restaurant Editor, and Foundation Advisory member, Pat Sharpe. Judges’ identities are hidden until after the competition. Chef Pyles also judges each year.

The competition rotates each year between culinary schools in Austin, Dallas, Houston and San Antonio.

Last year’s winner was Thomas Seargeant of the Texas Culinary Academy in Austin. For a full list of winners and more details about the competition, visit www.winefoodfoundation.org.

About The Wine & Food Foundation of Texas
The Wine & Food Foundation of Texas is a statewide organization dedicated to recognizing and developing creativity, professionalism and state of the science research in all areas of the culinary and viticulture arts. The Foundation provides grants, scholarships and fellowships to outstanding individuals and other entities who achieve excellence in these areas. www.winefoodfoundation.org

About Texas Culinary Academy
Whether you are an experienced cook or just starting out, Texas Culinary Academy offers students the opportunity to receive Le Cordon Bleu's world-renowned culinary program in one of America's premier college towns, Austin. For more information, visit http://www.chefs.edu/austin/index.asp.