Savor Event Gives Lincoln Culinary Students Chance To Sizzle

Savor Event Gives Lincoln Culinary Students Chance To Sizzle

On April 8th & 9th, students from Lincoln Culinary Institute in Hartford and Shelton, CT teamed up to volunteer at Savor – a Celebration of Wine, Food & Spirits.  This two-day food extravaganza, held at the Connecticut Convention Center, showcased top talent in the culinary industry led by Robert Irvine, the host of Restaurant: Impossible on the Food Network. A portion of the proceeds from this event benefited the Robert Irvine Foundation which supports military veterans across the country.

Savor Chefs In Attendance

Local and nationally renowned chefs were impressed with the two Lincoln campuses during their four shifts over the course of the two-day event. They had the honor of working side by side with notable chefs such as Zac Young (Food Network Star), Elizabeth Falkner (Culinary Instigator, author and Next Iron Chef competitor), Mary Ann Esposito (Host of Cucina Italiana on PBS), Tyler Anderson (Executive Chef of Millwrights and a Chopped competitor), and Jeffrey Lizotte (Executive Chef of On 20), Beau MacMillan (Executive Chef of Sanctuary at the Camelback Resort, AZ), and Nick Martshenko (Chef/Owner of South End in New Canaan CT).

Lincoln Culinary Institute students impressed with their skills and professionalism and found themselves requested by more than one Chef for the main event – the Grand Tasting.  The menu featured more than 30 specially created dishes including smoked tuna with caviar and wasabi tobiko, seared foi Gras, braised beef cheeks, salmon crudo, and slow roasted black hog.

“Savor is arguably the most important and high-profile food event that takes place in Connecticut annually,” says Will Smith, Director of Education for Lincoln Culinary Institute in Hartford and Shelton, CT.  “It was an honor to be asked to participate.”

“For me one of the biggest highlights was having the opportunity to see our students working side by side, networking and building friendships and relationships,” he adds.  “Nothing forges a bond stronger than working in the trenches with someone and both campuses are very proud of all the students who participated!”

At the end of the Savor event, this group of over 30 talented Lincoln Culinary students were tired, exhilarated and still reveling in the experience of working and networking with a very exclusive group of Culinary Stars. The future is very tasty and bright for these students!

 
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