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Students win culinary scholarships

ATLANTA (April 24, 2010) – Le Cordon Bleu College of Culinary Arts in Atlanta announced the local winners of the 4th Annual Le Cordon Bleu Schools in North America Culinary Market Basket Competition. Ten enrolled students participated in the event that took place April 24, 2010 and three received scholarships for the Atlanta-based culinary school.

Our first place winner, Brian Moll, is from East Doylestown, Penn. Moll is set to begin classes on July 6, 2010. He is currently enrolled in the Culinary Arts Associate Degree program and hopes to pursue a career as a professional chef.

Moll competed against nine other contestants from Georgia. At the scholarship competition held at Le Cordon Bleu, Moll wowed the judges with his parmesan and shallot encrusted salmon over toasted walnut wild rice with fennel and green apple slaw, using only the components of a “market basket.”

The Le Cordon Bleu Culinary Market Basket Competition takes place twice yearly at each of the Le Cordon Bleu Schools in North America. The competition began with an essay and concluded with an intense kitchen challenge at Le Cordon Bleu College of Culinary Arts in Atlanta.

“The competition was very exciting and an honor to participate in,” said Moll. “I feel the competition was a great way to start my career here at Le Cordon Bleu. I hope to learn as much as I can here while developing valuable connections in the industry to aid in my future career.”

Our second place winner, Kamae Salina Xiong, from Oxford, Ga. is attending the culinary school beginning Aug. 16, 2010 in the Culinary Arts program. She prepared roasted salmon over mashed sweet potatoes and roasted broccoli.

The third place winner, Angela A. Day, from Decatur, Ga. is attending the culinary school beginning May 17, 2010 in the Culinary Arts program. She prepared salmon with butter cream sauce, wild rice and sauté vegetables.

The Le Cordon Bleu Culinary Market Basket Scholarship Competition is two-phased. 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 Atlanta

Le Cordon Bleu College of Culinary Arts (LCB), located just outside Atlanta in Tucker, Ga., 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 an Associate of Occupational Science degree in Le Cordon Bleu Culinary Arts, as well as Certificates in Le Cordon Bleu Culinary Arts and Le Cordon Bleu Pâtisserie and 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 Commission of Career Schools and Colleges (ACCSC) and the American Culinary Federation. The ACCSC is a national accrediting agency recognized by the United States Department of Education. 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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