Press Release

LE CORDON BLEU COLLEGE OF CULINARY ARTS IN ORLANDO HOSTS MARKET BASKET COMPETITION

Students win culinary scholarships

Orlando, Fla. (April 24, 2010) – Le Cordon Bleu College of Culinary Arts in Orlando announced the local winners of the 4th Annual Le Cordon Bleu Schools in North America Culinary Market Basket Competition. Seven enrolled students participated in the event on April 24, and the top three contestants were awarded scholarships to the Orlando culinary school.

Our first place winner, Ryan Nawrath, is from Long Island, N.Y. Nawrath is set to begin classes on July 6, 2010 and is enrolled in the Culinary Arts program in Orlando. He hopes to pursue a career as a chef and plans to open a comfort food-themed restaurant in the future. For Nawrath, comfort food brings him back to his childhood family meals, which is the reason he loves food and cooking.

Nawrath competed against six other contestants from the Florida area. At the scholarship competition held at the college, Nawrath wowed the judges with walnut-crusted salmon in a red wine cranberry reduction, paired with a sweet potato and apple mash and sautéed yellow squash and zucchini using only the components of a “market basket.”

“Every year, I’m more impressed with the skill level each competitor brings to the table,” said William Mather, director of education and lead judge. “The creativity, passion and confidence displayed are a great indication of the potential success each can achieve with the training they’ll receive in our Le Cordon Bleu programs.”

Our second place winner, Stephen Kaplan, from Pembroke Pines, Fla. is attending the culinary school beginning July 6, 2010 in the Culinary Arts program. Kaplan hopes to pursue his dream of becoming a Certified Master Chef. He prepared baked salmon in a hollandaise sauce paired with a red pepper and onion stir-fry style cous-cous and seasoned green beans.

The third place winner, Eric Freadhoff, from Celebration, Fla. is also attending the culinary school beginning July 6, 2010 in the Culinary Arts program, and he hopes to pursue a career as an executive chef. Freadhoff prepared a cinnamon crusted-chicken with a walnut apple sauce, mashed potatoes and a ratatouille.

The Le Cordon Bleu Culinary Market Basket Scholarship Competition takes place twice yearly and requires contestants to complete two phases. First, enrolled students submit an online entry form, which includes an essay demonstrating their interest, desire and passion for becoming a culinary professional; a team of judges select the finalists and invite them to compete in the kitchen challenge. Then, on the day of the scholarship competition, 10 enrolled students are given a market basket containing key ingredients. They have 90 minutes to prepare and present two identical plated dishes (one for presentation and one for judging).

About Le Cordon Bleu College of Culinary Arts in Orlando

Le Cordon Bleu College of Culinary Arts (LCB), located in Orlando, offers culinary students a hands-on education with experienced faculty dedicated to providing students with the necessary skills, knowledge, support and guidance to pursue fulfilling career opportunities in the culinary arts. In addition to offering a diploma in Le Cordon Bleu Culinary Arts delivered in English or Spanish, the College offers an Associate in Science Degree in Le Cordon Bleu Culinary Arts and Le Cordon Bleu Pâtisserie & Baking. A Bachelor of Arts in Le Cordon Bleu Culinary Management online program is offered through Scottsdale, Ariz. campus. The school is accredited by the Accrediting Council for Independent Colleges and Schools (ACICS) and the American Culinary Federation. The ACICS is a national accrediting agency recognized by the United States Department of Education. LCB in Orlando was formerly known as Orlando Culinary Academy. LCB does not guarantee employment or salary and is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, please visit www.Chefs.edu.

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