Success Stories
Patrick Corbo
Graduated: August 2007, Le Cordon Bleu College of Culinary Arts in Las Vegas
Degree: Associate of Occupational Science Degree in Le Cordon Bleu Culinary Arts
Current Position: Chef/Owner, The Organic Chef, Nipomo, California
While attending Le Cordon Bleu College of Culinary Arts in Las Vegas, Patrick Corbo was selected by Disney's Executive Chef of Recruitment, Pauli Milotte, to fulfill his externship with Disney World Corporation in Orlando, FL. Patrick then graduated with honors in August of 2007.
The combination of his education, experience and perseverance allowed him to realize his dreams, and Patrick and his wife, Mary, founded The Organic Chef in 2007. The Organic Chef provides home-cooked meals for a variety of people, including busy commuters, party planners, and those simply averse to rattling pots and pans. Even a family from West Africa reached out to them for their services after viewing the website.
Patrick's company specializes in gourmet and classic menu items, turning familiar recipes into nutritional delights. His company prepares and packages made-to-order meals, dishes up intimate in-home dinners, and teaches customers how to negotiate the junk food-laden aisles of the average grocery store.
Patrick prides himself on saving his clients time, freeing them to spend more time on fun and with family, while improving their quality of life. Despite a serious focus on health-conscious choices and organic ingredients, Patrick still has fun with his food while living his culinary dream.
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Alfredo Gochan
Graduated: November 2006, Le Cordon Bleu College of Culinary Arts in Las Vegas
Degree: Associate of Occupational Science in Le Cordon Bleu Culinary Arts
Current Position: Private Chef, Las Vegas, Nevada
Upon graduating summa cum laude, Alfredo Gochan found a different but rewarding niche. Alfred chose not to confine himself in a hotel or restaurant kitchen environment: "I finally found something that I truly enjoy doing."
Alfred is a private chef for food enthusiasts, food critics, diet-challenged people, and families that simply want to enjoy professionally-prepared-home-cooked meals.
"It's like a mystery basket challenge every time I cook for my clients," Alfred said, referring to his weekly menu planning at his employers' households. He was also honored to be the personal chef of the Bishop of Las Vegas. Alfred is currently the private chef of a prominent Las Vegas couple.
One might think that his private chef stints are enough to keep Alfred busy. But whenever he can, Alfred also goes back to work as head chef for a catering company that focuses on special events and wedding receptions. The catering company services groups ranging from 25 to 400 people.
Alfred believes that his education at Le Cordon Bleu College of Culinary Arts in Las Vegasgave him a great foundation and helped pave the way to reach his goals.
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