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CALIFORNIA SCHOOL OF CULINARY ARTS HOSTS RENOWNED CHEF ERIC RIPERT FOR LUNCHEON AND BOOK SIGNING

California School of Culinary Arts Hosts Renowned Chef Eric Ripert for Luncheon and Book Signing

Eric Ripert Joins Guests at 561 Restaurant to Talk about His Life as an Executive Chef

PASADENA, Calif., December 8, 2008 – Chef Eric Ripert shared his insider's view of haute cuisine at a luncheon and book signing at the California School of Culinary Arts' 561 restaurant on Monday, December 8.

Ripert, seen recently as a guest judge on "Top Chef," shared stories from his new book, On the Line, which takes readers inside the kitchen at Le Bernardin, one of only three New York City restaurants to earn three Michelin stars.

"We were thrilled to host such a brilliant chef and businessman at CSCA," said Tony Bondi, president of CSCA. "Our students, instructors and patrons of 561 gained additional insight into the life of the renowned chef."

With the help of chef instructor's, CSCA students prepared a three-course meal consisting of, monkfish liver and bone marrow, seared venison loin carpaccio; berries and dark chocolate, monkfish homage guadi; pan-roasted monkfish, confit peppers, patatas bravas, chorizo-albarino emulsion and for desert a chocolate bar with macron almonds and pimenton, port sorbet, dried blackberries and blackberry jus.

In 1995, Ripert earned a four star rating from the New York Times. In 1997 Le Bernardin was named best restaurant in America by GQ and continues to receive critical acclaim for its food and service, including recognition by the Zagat Guide as the "Best Food" in New York City for the past four consecutive years. In 1998, the James Beard Foundation named Le Bernardin Outstanding Restaurant of the Year and Eric Ripert Top Chef in New York City, and in 1999 they received the Outstanding Service Award. This year, the Beard Foundation named Ripert Outstanding Chef in the United States.

About California School of Culinary Arts
California School of Culinary Arts (CSCA) was established in 1994 in Pasadena, Calif., and formed a partnership with the internationally renowned Le Cordon Bleu. With campuses in Pasadena and Hollywood, CSCA is an affiliate of Le Cordon Bleu Schools North America – one of the largest providers of quality culinary arts education. Accredited by the Accrediting Council for Independent Colleges and Schools, CSCA offers the prestigious Le Cordon Bleu education through four different degree and diploma programs in Culinary Arts, Pâtisserie & Baking and Hospitality & Restaurant management. California School of Culinary Arts is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, go to www.csca.edu.

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