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Le Cordon Bleu Miami Students Volunteer for Worthy Causes
MIRAMAR, Fla. (July 7, 2008) – Le Cordon Bleu College of Culinary Arts Miami (LCB Miami) is a part of the hospitality and culinary industry’s greatest tradition: volunteering in the community for worthy causes. The charity dinners or cocktail receptions are as ubiquitous as cooking magazines and television shows, and often headlined by an array of celebrity chefs for charities that range from children’s issues, the environment, homelessness, to hunger and foster care.
Did you ever wonder how that big time chef is able to appear and present food at so many good works events and still have a restaurant open and viable?
More often than not, the answer is that his or her team and executive chef are running the kitchen of the restaurant so the clientele never senses a missed beat, while the staffing for the fundraisers are culinary students, who make sure the fois gras is correctly seared as the celebrity chef mingles with the people.
"Chefs and establishments of all types call upon LCB Miami for student resources," said Kelly Bozarth, president of LCB Miami, "sometimes as frequently as three or four times per month."
In the recent weeks, LCB Miami has been involved with StarChefs™ and Daily Bread Food Bank, Chef Allen Susser and Share Our Strength, and the Miramar Florida Firefighters Association.
The chefs choose student volunteers, knowing they will work diligently. The LCB Miami volunteer program is not a service-learning program and does not provide course credit. The reason a student participates is that the activity has been presented to communicate a higher purpose of community, as a method for students to improve their skill set, and as a confidence builder in the fact they are working with well known professionals.
"We encourage participation with two core objectives," said Terri Wallman Director of Career Services at LCB Miami, "we want to instill a practice of community service in the student and we want them to have a practical outlet that demands producing a high level of quality food."
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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