What's Hot at Le Cordon Bleu Chicago!
March 24, 2011
•Le Cordon Bleu
•Chicago, General
• 0 Comments
On Monday, Chef Paul Kahan of Blackbird, Publican, Avec and Big Star here in Chicago participated in a 2 hour conversation with many students we even streamed it live on the web!
On Tuesday, LCB Chicago Alumnus Kristi Loucks and Nick Brillion prepared an amazing cake decorating and figure modeling demonstration for students. Kristi is the chef and owner of Wildflour Bakery & Café in Lake Bluff, IL.
On Thursday, Chilean chef Juan Pablo Mellado Arana prepared a very dynamic presentation on the regional foods of Chile – he was joined by colleagues from the Chilean Consulate here in Chicago as well.
On Thursday evening, Chef Holli Ugalde, season seven winner of the popular “Hell’s Kitchen” television show and Le Cordon Bleu alumnus, executed a great demo for approximately 50 students – Holli literally landed and hour earlier, hopped in a cab and was cooking by 6:30! Holli is really great to work with and her presence creates great buzz on campus.
So many of you are familiar Grant Achatz and his world famous Alinea restaurant here in Chicago – one of the best restaurants, consistently, in the world. Well, I am excited and honored to share great news that an LCB Chicago graduate Randall Prudden is not only currently working at Alinea but has been tapped to be a chef at Grant’s next venture – called, ironically, Next. We are very proud of Randall and look forward to his continued success!