At Helms College we are very proud of our students and graduates. Culinary-related employers seek out those who have attended Helms College because our of quality and high standards in educating the chefs of tomorrow. Word gets around as our graduates follow the example of excellence set forth during their time at Helms.
A handful of Helms College graduates recently participated in one of the more exciting endeavors to date showcasing their talent and skills. Recently, a production company for the popular Food Network channel contacted Helms College asking us to identify potential candidates to be part of the culinary team working on an upcoming “Restaurant: Impossible” episode to be aired March 23rd, 2016. We are honored for the opportunity and immediately identified possible candidates from among our recent graduates. With our deep ties in the community, we were also able to provide the network with quality contractor and artisan referrals to work on their behalf during the project.
In case you haven’t tuned in to the show, it is wildly popular among foodies and non-foodies alike. The premise of the series is that within two days and on a budget of $10,000, chef host Robert Irvine renovates a failing American restaurant with the goal of helping to restore it to profitability and prominence.
Here is the teaser about the upcoming posted on the Restaurant: Impossible website: http://www.foodnetwork.com/shows/restaurant-impossible/episodes.season-13.html?oc=linkbackThough we can’t give away too many spoilers, we can tell you that five Helms College graduates were involved in revamping BFE Bar and Grille in Waynesboro, Ga. (south of Augusta). The establishment is taking on a new life, a new menu and even a new name. Our graduate chefs Camron Williams, Marcus Summa, Francesca Childers, Dwayne Cunningham and Julie Santiago worked with the team of Restaurant: Impossible to create a new menu and revamp the kitchen’s processes prior to opening night.
We want to thank the Food Network for the opportunity to participate in this project. Our graduate chefs were elated to be a part of it. Just as the late Walt Disney was once quoted; “It’s kind of fun to do the impossible.” Those who participated can concur!
To find out more about our hands-on approach to learning and for more information about exploring your own culinary career possibilities and excitement at Helms College, contact our admissions office today. You can contact The Polly Long Denton School of Hospitality in Macon at (478) 471-4834 or The Augusta School of Hospitality at (706) 651-9707.