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Le Cordon Bleu College of Culinary Arts Miami Awards $10,000 in Scholarships
The Future Chef of America Culinary Scholarship Competition
MIRAMAR, Fla. (June 23, 2008) – Le Cordon Bleu College of Culinary Arts Miami (LCB Miami) conducted their 2008 Future Chef of America Culinary Scholarship Competition and awarded three area high school students with a total of $10,000.00 in scholarships.
“The Future Chefs of America Culinary Competition is a unique platform,” said Kelly Bozarth, president of LCB Miami. “It is a format of encouragement, framed in competition, resulting in a scholarship award for those with the best command.”
The high school competitors were asked to compose an essay of 250 words on the topic: Why do you want to become a chef? A LCB Miami judges panel selected the top ten applicants and two alternates. The finalists were given a list of ingredients, and a challenge to prepare, complete and present a plated two-course menu in 90 minutes.
“This competition is rigorous,” said Michelle Segui, high school presenter for Le Cordon Bleu College of Culinary Arts Miami. “The criteria include menu presentation, timing, cooking technique, kitchen organization; safety and sanitation.”
Three Le Cordon Bleu College of Culinary Arts Miami chef instructors, Bennet Armstrong, Sanitor and Lead Instructor, Ron Wooden, High School Presenter and Michael Dubanewicz, Externship Coordinator evaluated the final and winning dishes.
Segui added, “This is an opportunity for students to challenge their creativity, improve their culinary technique within a recipe and time structure; and experience industry teamwork, all critical components of a successful professional kitchen”
The 2008 High School Future Chef of America Scholarship Miami area winners.
First place and an award of $5,000.00 was won by Victoria Nieto from Cypress Bay High School in Weston, Florida, with an appetizer of Apple Walnut Salad with Balsamic Vinaigrette and an entrée of Chicken Supreme with Stuffed Zucchini
Jessica Frag, from Lincoln Marti High School, in Miami, won second place and an award of $3,000.00 with an appetizer of Fried Stuffed Roma Tomato and an entrée of Herb Chicken Pasta.
Third place and an award of $2,000.00 was won by Gabriel Ramos from Lincoln Marti High School, also Miami, with an appetizer of Chicken Lollipops with a Spinach Mushroom Salad in Lemon Vinaigrette and an entrée of Herb Roasted Chicken in a Cream Sauce.
About Le Cordon Bleu College of Culinary Arts Miami
Le Cordon Bleu College of Culinary Arts Miami offers students a hands-on educational experience with a superior faculty dedicated to providing students with the necessary skills, knowledge, support and guidance to develop a successful career in the culinary arts. Le Cordon Bleu College of Culinary Arts Miami is an affiliate of the Le Cordon Bleu Schools North America network. Two distinguished Le Cordon Bleu Programs are offered at Le Cordon Bleu College of Culinary Arts Miami: The Associate of Science Degree Program in Le Cordon Bleu Culinary Arts; and the Le Cordon Bleu Pâtisserie & Baking Diploma Program. The school features a consistent approach to instruction called “co-teaching,” which emphasizes cross-training and regular guest faculty visits from Le Cordon Bleu International, offering students a global perspective on the culinary arts. Le Cordon Bleu College of Culinary Arts – Miami is a member of the Career Education Corporation (NASDAQ:CECO) family of schools, colleges and universities. For more information about Le Cordon Bleu College of Culinary Arts Miami go to: www.miamiculinary.com.
About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education. Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first culinary school in Paris in 1895. For more information about Le Cordon Bleu Schools North America, go to: www.lecordonbleuschoolsusa.com
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