12/12/2012 10:42:00 AM Event will help Chino Valley
culinary student attend college
My name is Rebecca Eltringham and I am currently a sous chef at Chef Bryan's Bistro on Goodwin Street in downtown Prescott.
I started studying culinary arts my freshman year at Chino Valley High School and was committed to improving my skills while maintaining a high GPA. I kept busy as a member of the Family, Career and Community Leaders of America, as well as volunteering with local organizations like the Coalition for Compassion and Justice, SNAP (Special Needs Activity Program), and Chino Valley community events. I competed in a scholarship program known as C-CAP (Careers through Culinary Arts Program), and was awarded a $5,000 scholarship.
I also received the honor of being selected as the Career and Technical Student of the Year by the CTE Dept. of Chino Valley High School.
I was recently accepted into the Culinary Institute of America in Helena, Calif. Classes begin in January 2013. This school is widely recognized as one of the best in the world for its exceptional instruction and affiliated chefs, which is why I want to attend!
I have received many scholarships and a few student loans, but unfortunately, I'm still coming up a little short for the program, room and board, and other miscellaneous college fees. I'm getting support from the FCCLA and CVHS Student Council, and I'm hoping that other local organizations will sponsor me. Without the help of the communitiy, I may not be able to reach my goal.
Chef Bryan and I are holding a fundraiser/going away event on Sunday, Dec. 16, in Le Jardin. This is the newest addition to Chef Bryan's Bistro, conveniently located right next door. It is an open house event from 2-5 p.m.
We will have dinner platters with assorted foods, an interactive dessert decorating demonstration presented by me, a presentation on French technique by Chef Bryan, and a raffle for a private dinner for eight at Chef Bryan's Bistro, including three courses, a wine pairing, and a cooking class; other items donated by local organizations; and decadent desserts.
Please come enjoy our event and help support my culinary future!