Le Cordon Bleu Team Captures Gold at Beijing International Culinary Competition

Certified Master Chef Edward Leonard leads Le Cordon Bleu culinary team to victory in China

Schaumburg, Ill. (Aug. 8, 2012) — The competition was fierce for a team of chefs from Le Cordon Bleu in North America as they competed against 200 top chefs from around the globe at the Beijing International Culinary Competition. Facing chefs from top restaurants and hotels, the team from Le Cordon Bleu in North America brought home one of only three gold medals awarded at the first annual culinary competition.

Led by Edward Leonard, Certified Master Chef and Le Cordon Bleu vice president of culinary education and corporate chef for North America, the team was made up of William Hunt, director of culinary education, Damon Barham, lead instructor at the San Francisco campus (California Culinary Academy) and Pietro Vitelli, lead instructor at the Scottsdale campus.

“The talent and passion of Le Cordon Bleu shined through in this global competition,” said Chef Leonard. “These competitions are invaluable because not only do our instructors get the opportunity to sharpen their culinary skills, but our students benefit from what we learn and can bring a cultured experience back to the classroom.”

The competition took place June 18-21 and included teams from Norway, Dubai, Singapore, Japan, China, Peru, New Zealand and South Africa. At the competition, Chef Leonard and his team created a decadent, winning four-course menu including:

• Soup of cauliflower with panacotta
• Olive oil sea bass with candied tomatoes and lobster ravioli
• Sirloin of beef with glazed carrots, mushroom carpaccio and duck fat potatoes
• Preparation of berries, rice pudding and lemon cake.

In most competitions teams have time to practice and prepare, however, Chef Leonard and his team had no preparation time together. Going into the competition without a practice under their belt, the team took an approach they often share with their students.

“I use the same philosophy in cookery competition that we teach our students at Le Cordon Bleu: use the techniques of cookery correctly, keep the food simple and full of flavor and you will never go wrong,” said Chef Leonard.

In addition to placing at the Beijing International Culinary Competition, Chef Leonard also received the Medal of the International Association Chinese Cuisine Chefs for his contributions and leadership to the culinary profession on a global scale. Chef Leonard collaborated with the culinary team from the Long Wish Hotel which serves 4,000 meals a day with a culinary team of 160 cooks.

Earlier this year, Le Cordon Bleu won medals at the Bocuse d’Or USA and The Beijing International Culinary Competition. The students and instructors of Le Cordon Bleu continue to showcase their knowledge and talent for classic cuisine and modern international culinary techniques around the world.

About Le Cordon Bleu

Le Cordon Bleu (LCB) is one of the largest providers of quality culinary arts education worldwide. Our network of 16 schools in the United States offers culinary students a hands-on education with faculty dedicated to providing students with the necessary skills, knowledge, support and guidance to pursue career opportunities in the culinary arts. Le Cordon Bleu cannot guarantee employment or salary and is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. For more information about Le Cordon Bleu, go to www.Chefs.edu.

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