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Future Chefs Sweeten Up The Pot, Panier De Marche Patisserie Culinary Scholarship Competition

Austin , Texas (March 12, 2008) – Texas Culinary Academy (TCA), today, announced the winners of the Panier De Marché Pâtisserie Scholarship Competition. Ten future students participated in the semi-annual event that took place on Saturday, March 1; three contestants will receive scholarships to attend the prestigious culinary school.

Callie Newton
Callie Newton of Centerton, Ariz., took first place with her original dish, "Sweet Pear Tart," in the Panier de Marché Pâtisserie Scholarship Competition at Texas Culinary Academy on Saturday, March 1.

Callie Newton, currently a student at Missouri State, placed first in the Panier de Marché Pâtisserie Scholarship Competition and will receive a scholarship award in the amount of $1,500 to be used toward her tuition when she attends TCA in August.

Newton, of Centerton, Ariz., competed against nine other contestants. She wowed the judges with her original dish, "Sweet Pear Tart," using only the components of a panier de marché, or "market basket."

The Panier de Marché Pâtisserie Scholarship Competition takes place twice yearly at 12 of the Le Cordon Bleu Schools North America affiliate school locations. Future students enrolled in the Le Cordon Bleu Schools North America affiliate of choice as of January 14 th were invited to participate in the event which begins with an essay, and ends with an intense kitchen challenge.

Newton is currently enrolled in the August Le Cordon Bleu Pâtisserie and Baking Program at Texas Culinary Academy, and hopes to pursue a career as a pastry chef.

Robert
Robert "Keith" Cruzan of San Antonio, Texas, place second with his original dish, "White Chocolate Pecan Soufflé with Caramel Sauce," in the Panier De Marché Pâtisserie Scholarship Competition at Texas Culinary Academy on Saturday, March 1.

Robert "Keith" Cruzan has a head start in his culinary career as an employee of the local Chili's restaurant in San Antonio. Cruzan placed second with his original dish, "White Chocolate Pecan Soufflé with Caramel Sauce," and is currently enrolled in the August Le Cordon Bleu Culinary Arts Program.

Amy Hoenow of Llano, Texas, currently a high school senior, earned third place with her original dish "Stuffed Pear Sabayon with Almond Tulip Wafers,"using only the components of the panier de marché.

Amy Hoenow
Amy Hoenow of Llano, Texas, placed third with her original dish, "Stuffed Pear Sabayon with Almond Tulip Wafers," in the Panier De Marché Pâtisserie Scholarship Competition at the Texas Culinary Academy on Saturday, March 1.

Chef Jennifer Grube, coordinator of enrollment and champion of the competition said, "The Panier de Marché Pâtisserie Scholarship Competition gave these ten future Texas Culinary Academy students an opportunity to bake and interact with our chef instructors in the actual environment they will soon encounter everyday. Each one of them is a winner!"

The Panier de Marché Pâtisserie Scholarship Competition is two-phased. First, future culinary students submit an online entry form which includes a 150-250 word essay demonstrating their interest, desire and passion for becoming a chef. A team of judges then select the 10 finalists and invites them to compete in the kitchen challenge, which makes up the second phase of the competition. On the day of the scholarship competition, future students are given a market basket containing key ingredients. They then have 90 minutes to prepare and present two identical plates consisting of assorted fruits, dairy items, and dry goods.

The judges assess the contestants on cooking technique; kitchen organization including safety and sanitation; and presentation, taste and timing.

About Texas Culinary Academy
Texas Culinary Academy, located in Austin, Texas, is a 73,000 square foot facility offering students an education in culinary techniques based on the world-renowned Le Cordon Bleu Programs. Our intensive programs, designed to be completed in as little as 12 or 15 months,combine hands-on experience in the kitchen with general education coursework, preparing students with Le Cordon Bleu Culinary skills as well as the business skills necessary to manage a food-service establishment. TCA is a private, post-secondary institution in partnership with the legendary 108-year old Le Cordon Bleu Program. TCA is accredited by the Accrediting Council for Independent Colleges and Schools.

TCA is located at 11400 Burnet Road, Suite 2100 in Austin. Texas Culinary Academy is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, please visit www.tca.edu.

About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education. Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first culinary school in Paris in 1895. For more information about Le Cordon Bleu Schools North America, go to: www.lecordonbleuschoolsusa.com.

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