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California School of Culinary Arts Chef Instructors Receive L'Esprit D'Excellence Award
CALIFORNIA SCHOOL OF CULINARY ARTS CHEF INSTRUCTORS RECEIVE L’ESPRIT D’EXCELLENCE AWARD
Colette Christian and Chanel Martinez Honored for Excellence in Teaching
LOS ANGELES, Calif. - September 8, 2008 - California School of Culinary Arts (CSCA) Chef Instructors Colette Christian and Chanel Martinez have been selected as recipients of the
L' Esprit d' Excellence Award, which recognizes excellence among educators. The L' Esprit d' Excellence Award is awarded on behalf of the Le Cordon Bleu International, the world's leading authority on French culinary techniques, training and development.
“Teaching at CSCA has been the most fulfilling part of my career,” said Christian. “I am so honored to have received such a prestigious award.”
The award recognizes educators who have gone above and beyond the call of duty in their contributions to students, their respective campuses as well contributing to the unique relationship between Le Cordon Bleu International and affiliated culinary institutions. This prestigious award is based on a “Triangle of Respect” - educators were nominated for this award by their respective school's management team, based on the student, peer, and supervisory support they provide.
“As a teacher, I believe that you can witness wonderful success in the future lives of your students,” said Martinez . “It is an honor to be recognized for a career in teaching that has the opportunity to change someone's life.”
Chanel Martinez, lead chef instructor at California School of Culinary Arts - Hollywood graduated with an Associates of Occupational Studies Degree in Culinary Arts from CSCA in 2003. She has since worked for renowned restaurants such as Tastebuds, The Tennis Club - Toluca Lake and the Omni Hotel, Los Angeles, and is location chef for Jimmy Kimmel and Adam Corolla and various LA Magazine events. Chef Martinez is also chef-owner of White Apron Catering Company that specializes in special occasion cakes.
Colette Christian, chef instructor at California School of Culinary Arts - Pasadena has been cooking for more than 20 years. She graduated with an Associates of Occupational Studies Degree in Culinary Arts from New England Culinary Institute in 1992 and has worked at renowned restaurants such as Spiagga in Chicago, Lettuce Entertain You Corporation, Boston Harbor Hotel, Boston, and Westin International.
About California School of Culinary Arts
California School of Culinary Arts 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 ad Restaurant management. The Associate of Occupational Studies Degree in Le Cordon Bleu Culinary Arts is accredited by the ACF Accrediting Commission. 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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