Three students from Eastside High School’s Institute of Culinary Arts are chosen to assist the three contenders in the Iron Chef competition.
By Sarah Loftus
One of the key traits Eastside High School’s culinary arts director looks for when choosing student apprentices for Iron Chef Gainesville is a well-rounded vocabulary.
In the heat of battle, it’s essential for a student to know what it means to “cure the chicken,” “dice the tomatoes” or “nap the salmon.”
If the students aren’t experienced, they could slow down a chef, and that’s the last thing Chef Billie DeNunzio, who has headed up Eastside’s Institute of Culinary Arts since 1996, wants.
Sophomores, juniors and seniors are all given equal consideration for the Iron Chef competition. To DeNunzio, experience is the most-important factor, so her students travel everywhere from Boston to Atlanta participating in fast-paced cooking competitions.
When the budding cooks decide they’ve got what it takes to compete, DeNunzio carefully evaluates them, then makes her choices. And this year’s deserving apprentices are …
Holli Manche, 18, Senior
Q: What are your culinary aspirations?
A: “I plan to go to a culinary arts college this fall in North Miami. After getting a bachelor’s degree in culinary arts and food service management, I would like to start working as a manager in a restaurant or hotel to get hands-on experience operating an establishment. After gaining that experience, I would love to open my own bakery or café.”
Q: Why did you want to be a part of the culinary arts program?
A: “Ever since I was little, I would always watch my mother cooking, and when I was 8 years old, she finally let me start cooking with her, and I never stopped cooking. When I got to the culinary arts program, I just fell more in love with it; from baking a chiffon cake or learning about international cuisine, I love what I do every day. I first heard about the culinary arts program when I was in seventh grade from my mother’s friend who had a son in the program. But I wasn’t convinced to go until I saw an article in HOME Magazine about the culinary program and all that they had to offer and how much fun it looked.”
Q: What’s the best part of the culinary program and Iron Chef competition?
A: “The diversity is the best part of the program, and it opens so many avenues for a career. I have had the opportunity to travel to state and national competitions and have won many scholarships through the Eastside program. I have had the opportunity to meet master chefs from Gainesville, around the state of Florida and even around the nation. To be in the Iron Chef competition, even as an apprentice in the kitchen, is a huge step in my career because it brings up my confidence and experience levels.”
Mike Hill, 18, Senior
Q: What are your culinary aspirations?
A: “My aspirations are probably not any different from anyone else. Fortunately for me, my family already owns a successful catering business, Hills Bar-B-Que. I plan on continuing in the footsteps of my parents, and one day running this business in its entirety. My parents have instilled many values in me; the most important, I feel, is philanthropy. Not only do I have aspirations of taking the family business successfully into the future, I also plan on continuing their love of giving back to the community.”
Q: Why did you want to be a part of the culinary arts program?
A: “Up until my high school career, my culinary knowledge had been limited to barbecue. Don’t get me wrong, I love the stuff, I just had a burning desire to learn more. Thanks to Chef DeNunzio and Chef [Pamela] Bedford, my knowledge and palette has expanded tremendously.”
Q: What’s the best part of the culinary program and Iron Chef competition?
A: “The best part of the culinary program is that it has supplied me with the knowledge and training I need to be successful in this field and to work alongside the wonderful, local chefs who compete in the Iron Chef competition.”
Kyler Rochelle, 16, junior
Q: What culinary aspirations do you have?
A: There is so much I want to do; the field is so wide open. I want to open my own restaurant some day. I want to be considered one of the top chefs.
Q: What made you take an interest in culinary arts?
A: The food. One of the best things is making something really delicious that no one has done before.
Q: What’s the best part of the culinary program and Iron Chef competition?
A: Being able to meet skilled chefs. I love when I can see them work, and I am excited to be able to work with them.
Q: How do you think the culinary arts program and iron chef competition will help you achieve your goals?
A: The program showed me the level I need to be professionally. Seeing the chefs that come in and work with us, and the high expectations that Chef De has; seeing the chefs at the Iron Chef competition and getting a chance to work with them has made me strive to be even better. I am both nervous and excited, but confident.