03-30-10

AZ MAGAZINE SEES BLEU WHEN NAMING THE TOP FIVE EMERGING CHEFS IN SCOTTSDALE

AZ MAGAZINE SEES BLEU WHEN NAMING THE TOP FIVE EMERGING CHEFS IN SCOTTSDALE

Scottsdale, Ariz. (March 30, 2010) —The March food issue of AZ Magazine set out to name the Valley’s five next top sous chefs. The result?  Five Le Cordon Bleu-educated chefs shared the spotlight.

“We finally have enough great, creative chefs who are capable of spawning the next generation of great, creative chefs. Our top chefs and their restaurants are the training grounds for the next wave of talent,” said Chef Jon-Paul Hutchins, executive director of LCB in Scottsdale, as reported by AZ Magazine.

Le Cordon Bleu College of Culinary Arts in Scottsdale, formerly known as Scottsdale Culinary Institute, has more than 20 years experience educating students in culinary arts and has produced a number of exceptional culinary professionals.

Here’s a glimpse at each of the sous chefs featured in the magazine:

• Macready Downer- Sous chef to Kevin Binkley at Binkley’s in Cave Creek
• David Bowman- Sous chef for James Porter at Petite Maison in Scottsdale
• Sean Currid- Sous chef to Charles Wiley at Café ZuZu in Hotel Valley Ho
• Rochelle Daniel- Sous chef to Matt Carter at Zinc Bistro in Keirland Commons in Phoenix
• Steven “Chop” Smith- Sous chef for Chris Curtiss at Noca in Phoenix

About Le Cordon Bleu College of Culinary Arts in Scottsdale
Le Cordon Bleu College of Culinary Arts (LCB), located in Scottsdale, Ariz., 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.  The school offers a Bachelor of Arts degree in Le Cordon Bleu culinary management, as well as Associate of Occupational Studies degrees in Le Cordon Bleu culinary arts, Le Cordon Bleu hospitality and restaurant management and Le Cordon Bleu pâtisserie and baking; and Certificate programs for Le Cordon Bleu pâtisserie and baking and Le Cordon Bleu culinary arts. LCB in Scottsdale boasts two campuses, Camelback and Sky Bridge.  The school is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC) and the American Culinary Federation. The ACCSC is a nationally recognized accrediting agency by the United States Department of Education. LCB in Scottsdale was formerly known as Scottsdale Culinary Institute. 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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