Press Releases
LE CORDON BLEU COMPETITION TEAM WINS ACF STATE COMPETITION
ORLANDO (Sept. 15, 2010) – Le Cordon Bleu College of Culinary Arts (LCB) in Orlando students competed in the largest American Culinary Federation (ACF) competition in the region at the Florida Restaurant and Lodging Show Sept. 12. Five students — Dean Holland, Nichole Garrett-Kraus, Martha Van Langen, Bryan Jones and Niki Nikatos — competed against eight other teams for the opportunity to represent the state at the Southeast Regional Competition February 2011 in Atlanta, Ga.
Le Cordon Bleu College of Culinary Arts (LCB) in Orlando students competed in the largest American Culinary Federation (ACF) competition in the region at the Florida Restaurant and Lodging Show Sept. 12. Five students — Dean Holland, Nichole Garrett-Kraus, Martha Van Langen, Bryan Jones and Niki Nikatos — competed against eight other teams for the opportunity to represent the state at the Southeast Regional Competition February 2011 in Atlanta, Ga.
Each year, a classical dish is assigned to the teams, which focuses on a different set of skills. This year’s assigned classical dish was the entrée of Poulet Sauté a la Catalane, and it was to be prepared according to Escoffier. The students had 80 minutes during the skills phase, 75 minutes during the menu phase and 15 minutes for plating. In addition to the assigned entrée, the team also prepared a fish starter, salad and dessert of their choice. The teams were encouraged to match the entrée with appropriate classical Escoffier side dishes.
"The students were a real team unit," said team advisor and instructor Chef Klaus Friedenreich, CMC. "They knew each other’s responsibilities, and they helped each other without saying a word. I’m so proud of all of their hard work and professionalism. They did a tremendous job."
The winning menu was a Filet of Snapper a la Meuniere (cucumbers in cream with fresh dill and pernod with a crisp potato ring); Salade Kir Royale (frisee and microgreens with champagne vinaigrette, soft "fried" egg, bleu cheese with crème de cassis reduction); Poulet Sauté a la Catalane (sautéed chicken with chestnuts, mushrooms, pearl onions, chipolatas, and espagnole sauce served over crisp polenta; Poire Belle Helene (poached pear moelleux, chocolate dome over carmelized pears, spiced mousse, and pear williams sorbet).
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). ACICS is a national accrediting agency recognized by the United States Department of Education. The Associate in Science Degree in Le Cordon Bleu Culinary Arts program and Associate in Science Degree in Pâtisserie and Baking programs are accredited by the American Culinary Federation, Inc., Accrediting Commission, 180 Center Place Way, St. Augustine, FL 32905. 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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