Food Art: Chocolate


For centuries, chefs around the world have strived to create tasty and beautiful dishes that please both the palate and the eye. Both professional chefs and culinary arts students still work toward that goal today. Chef Bruno Menard of the Ritz-Carlton in Buckhead believes strongly in the artistic qualities of food. Coming from a long line of pastry chefs, Menard started his career as an apprentice at Le Domaine d'Orvault at the age of 16. He later moved to Japan to continue his culinary career and even appeared on "The Iron Chef," the Japanese television show with a worldwide audience. Menard was appointed head Chef of the Ritz-Carlton in Buckhead in 2001.


The Art Institute of Atlanta, founded 1949, has a long history of culinary education. Believing that dining is the full experience of taste, aroma and presentation, AIA graduates are equipped to begin their careers as culinary artists. With professional chefs as professors, students learn how to create works of art using a variety of food including chocolate. To learn more about the restaurant at the Ritz-Carlton, visit their website. To find out what other courses and programs the Art Institute of Atlanta has to offer, visit the AIA website.



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