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Le Cordon Bleu College of Culinary Arts Instructor Becomes Published Author

ATLANTA (Aug. 6, 2010) - Le Cordon Bleu College of Culinary Arts (LCB) in Atlanta is proud to announce Chef Instructor Henry Haff as a published author.  Chef Haff’s book, titled “The Founders of American Cuisine,” will hit bookstores this fall.

 

“We are excited to see Chef Haff’s hard work come to fruition,” said Glenn Mack, LCB in Atlanta president.  “LCB instructors have a great passion for food in and outside the classroom, and this book demonstrates Chef Haff’s dedication to the field.”

 

The book looks at seven historic chefs and authors who influenced the creation of American cuisine. Chef Haff provides an analysis of the cultural and culinary significance of Amelia Simmons, author of the first known American cookbook; Mary Randolph, whose “Southern Cuisine” is considered the first regional American cookbook; Miss Leslie and her bestselling 19th century work; Lafcadio Hearn’s “La Cuisine Creole;” Charles Ranhofer’s influence on the role of the modern chef; and Victor Hirtzler and his California cuisine. It also includes recipes from each chef, with notes to aid adaptation by the modern cook.

 

“This book has been a joy for me to write,” said Chef Haff.  “I’ve always enjoyed learning the origins of cuisine and how it evolves, so I’m honored to be able to share this in my book. “

 

To pre-order your copy of Chef Haff’s book, visit: www.mcfarlandpub.com.  To learn more about the degree programs offered at LCB Atlanta, visit: www.chefs.edu.  

 

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 nationally recognized accrediting agency 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.

 

Le Cordon Bleu ® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation.
 

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