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Instructors from the Le Cordon Bleu College of Culinary Arts in Atlanta to Serve as Delegates at the Terra Madre Conference

ATLANTA (Sept. 17, 2010)
- Le Cordon Bleu College of Culinary Arts (LCB) in Atlanta, a leading provider of culinary education, is proud to announce Chef Instructors Amy Ponzoli and Gina Melita have been selected to serve as delegates at the biennial Terre Madre conference.

- Le Cordon Bleu College of Culinary Arts (LCB) in Atlanta, a leading provider of culinary education, is proud to announce Chef Instructors Amy Ponzoli and Gina Melita have been selected to serve as delegates at the biennial Terre Madre conference.

The Terra Madre conference, sponsored by Slow Food International, gathers 1,000 delegates from 150 countries for four days of sustainable food education. Terra Madre, launched by the Slow Food Association in 2004, is a network of people all over the world who trade, produce or cook food and are committed to strengthening the local, traditional and sustainable production models. Terra Madre represents a different understanding of the quality of food products, taking into account environmental resources, the sensory characteristics of food products, the dignity of workers and the health of consumers.

"We are proud to have Le Cordon Bleu represented at this year’s conference," said Glenn Mack, campus president. "The education that Chef Ponzoli and Melita gain will benefit our entire campus and help us be more conscious of the benefits of sustainable food production."

Chefs Ponzoli and Melita were chosen as delegates in 2008 and have spent the past two years sharing their sustainable education with culinary students and the local community.

"The slow food movement is an important issue in the food industry, and I’m honored to be selected again as a delegate," said Ponzoli. "It’s both exciting and rewarding to know that when I return from the conference, I can put what I learned into action at LCB Atlanta."

The conference is being held in Turin, Italy from Oct. 21-25. The conference coincides with the international food show, "Salone del Gusto."

  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).  The ACCSC is a national accrediting agency recognized by the United States Department of Education. The Associate of Occupational Science Degree in Le Cordon Bleu Culinary Arts is accredited by the American Culinary Federation, Inc., Accrediting Commission, 180 Center Place Way, St. Augustine, FL 32905.  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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