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(OCA) Future Chefs Sweeten Up The Pot, Panier De Marche Patisserie Culinary Scholarship Competition
Caitlin Cundy of Tampa, takes First Place in the Panier De Marché Pâtisserie Scholarship Competition Competition at Orlando Culinary Academy on Saturday, March 1, with her original dish, "Almond Cheese Tart with Caramelized Pears."
Orlando, Fla – (March 12, 2008) – Orlando Culinary Academy, today, announced the winners of the Panier De Marché Pâtisserie Scholarship Competition. Ten future students participated in the semi-annual event that took place at the culinary school on Saturday, March 1; three Floridians will receive scholarships to attend the culinary academy in Orlando, Fla.
Caitlin Cundy, a current senior of Tampa Bat Tech High School placed first in the Panier de Marché Pâtisserie Scholarship Competition and will receive a scholarship award in the amount of $1,500 to be used toward her tuition when she attends the Academy in August.
Cundy, of Tampa, competed against nine other contestants, and wowed the judges with her original dish "Almond Cheese Tart with Caramelized Pears" using only the components of a panier de marché, or "market basket."
The Panier de Marché Pâtisserie Scholarship Competition takes place twice yearly at 12 of the Le Cordon Bleu Schools North America affiliate school locations. Future students enrolled in the Le Cordon Bleu Schools North America affiliate of choice as of January 14 th were invited to participate in the event which begins with an essay, and ends with an intense kitchen challenge.
Cundy is currently enrolled in the August Le Cordon Bleu Pâtisserie and Baking Program at Orlando Culinary Academy, and hopes to pursue a career as a pastry chef.
Renee Kessel of Ocala, Fla. places second in the Panier De Marché Pâtisserie Scholarship Competition held at Orlando Culinary Academy on Saturday, March 1, with her original dish, "Vanilla Popover with Vanilla Cream and Mixed Berry Puree."
Renee Kessel, a current senior at Lake Weir High School in Ocala, placed second with her original dish, "Vanilla Popover with Vanilla Cream and Mixed Berry Puree," and is also currently enrolled in the August Le Cordon Bleu Culinary Arts Program.
Nicole Hile, a current senior at Land O' Lakes High School, Land O' Lakes, earned 3rd Place with her original dish "Great Escapes" (white chocolate mousse with blondie brownie topped with strawberry sauce) using only the components of a panier de marché.
Nicole Hile of Land O’ Lakes, Fla. place third in the Panier De Marché Pâtisserie Scholarship Competition held at Orlando Culinary Academy on Saturday, March 1, with her original dish, "Great Escapes (white chocolate mousse with blondie brownie topped with Strawberry sauce)."
Chef Frank Lauterman, instructor and champion of the competition said, "The performance and skills demonstrated continually impress and amaze me. The true spirit of the culinary arts was displayed and executed by our competitors. We can't wait to get them into our program so we can refine and enhance the great skill that they are already exhibiting."
The Panier de Marché Pâtisserie Scholarship Competition is two-phased. First, future culinary students submit an online entry form which includes a 150-250 word essay demonstrating their interest, desire and passion for becoming a chef. A team of judges then select the 10 finalists and invite them to compete in the kitchen challenge, which makes up the second phase of the competition. On the day of the scholarship competition, future students are given a market basket containing key ingredients. They then have 90 minutes to prepare and present two identical plates consisting of assorted fruits, dairy items, and dry goods.
The judges assess the contestants on cooking technique; kitchen organization including safety and sanitation; and presentation, taste and timing.
The first, second and third place winners of the Panier de Marche Pâtisserie Competition held at the Orlando Culinary Academy on Saturday, March 1, are shown above (from left to right): First Place-Caitlin Cundy of Tampa; Tied Second Place-Renee Kessel Ocala, Fla.; Third Place – Nicole Hile of Land O’Lakes, Fla.
About Orlando Culinary Academy
Established in 2002, Orlando Culinary Academy is a premier culinary arts school, providing Le Cordon Bleu training in a hands-on, small classroom environment. Orlando Culinary Academy offers specialized Associate Degrees in Le Cordon Bleu Pâtisserie and Baking, Le Cordon Bleu Hospitality & Restaurant Management, and Le Cordon Bleu Culinary Arts Orlando Culinary Academy is an affiliate of Le Cordon Bleu Schools North America, one of the largest providers of quality culinary arts education. Few institutions possess the distinguished reputation of Le Cordon Bleu, the renowned cooking school with Parisian roots dating back to 1895.The campus is over 30,000 square feet, equipped with computer labs and instructional, industry current kitchens and located close to downtown Orlando. Orlando Culinary Academy is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, please call 407-888-4000 or log on to: www.orlandoculinary.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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