Special / Barry Williams Photography
Cynthia Bobadilla prepares her entrée.
Cynthia Bobadilla prepares her entrée.
Special / Barry Williams Photography
Cynthia Bobadilla’s entrée.
Cynthia Bobadilla’s entrée.
Special / Barry Williams Photography
Shown with Amir Mohammed Refaat, far left, the finalists of the competition included Dakota Richard of Lanier County High in Lakeland, Maria Serrano of Berkmar High in Lilburn, Rhesa Sheffield of Paxon Senior High in Mayesville, Cynthia Bobadilla of Tri-Cities High in East Point, Breanna Thornton of Haralson County High in Tallapoosa, Bria Troupe of Lithia Springs High School in Lithia Springs, Dikita Whipple of Riverdale High in Riverdale and Jada Zellner of Johnson County High in Wrightsville.
Shown with Amir Mohammed Refaat, far left, the finalists of the competition included Dakota Richard of Lanier County High in Lakeland, Maria Serrano of Berkmar High in Lilburn, Rhesa Sheffield of Paxon Senior High in Mayesville, Cynthia Bobadilla of Tri-Cities High in East Point, Breanna Thornton of Haralson County High in Tallapoosa, Bria Troupe of Lithia Springs High School in Lithia Springs, Dikita Whipple of Riverdale High in Riverdale and Jada Zellner of Johnson County High in Wrightsville.
Special / Barry Williams Photography
From left, Amir Mohammed Refaat, Chef Director Jim Gallivan, Cynthia Bobadilla and Breanna Thornton.
From left, Amir Mohammed Refaat, Chef Director Jim Gallivan, Cynthia Bobadilla and Breanna Thornton.
At the end of the day, three finalists stood triumphant. Cynthia Bobadilla from Tri-Cities High School in East Point took a gold medal and first place (a $4,000 tuition scholarship), and Breanna Thornton from Haralson County High School in Tallapoosa took a silver medal and second (a $1,000 tuition scholarship) in The Art Institutes Best Teen Chef Competition for high school seniors.
Amir Mohamed Refaat from Stone Mountain placed first (a $1,500 tuition scholarship) – and was awarded a gold medal – in The Art Institutes Culinary Scholarship Competition.During the cook-off competition, the finalists were asked to showcase their talent and skill by preparing and serving a two-course meal in just two hours. The meal consisted of an appetizer of shrimp cocktail and an entrée of sautéed chicken breast with creative garnish, rice pilaf and broccoli sauté.
Cook-off competitions are being held at all participating International Culinary Schools at The Art Institutes locations across the U.S. and Canada in March.
Information: (800) 275-4242, email aiaadm@aii.edu or visit www.aicompetitions.com/culinary.
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