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AMERICAN ACADEMY OF CHEFS SELECT LE CORDON BLEU IN NORTH AMERICA VICE PRESIDENT OF ACADEMICS AS 2010 NATIONAL INDUCTEE

Chef Kirk T. Bachmann chosen as only ‘national chapter’ inductee

 

Hoffman Estates, Ill. (Aug. 3, 2010)Le Cordon Bleu Schools in North America (LCB) proudly announces today that Chef Kirk T. Bachmann, LCB vice president of academics, was chosen as a 2010 inductee into the American Academy of Chefs (AAC).

 

“I’m honored to be joining this prestigious group of culinary professionals,” said Chef Bachmann. “This represents a true milestone in my career, and I’m thrilled to continue to use my experience to encourage the success of the young culinarians of Le Cordon Bleu.”

 

The AAC is the honor society of the American Culinary Federation and represents the highest standards of professionalism in the organization, society and industry. To be consider as an inductee, applicants must fulfill a set of requirements, such as 15 years of industry experience, sponsorship from two Academy Fellows and ACF certification. This year, Chef Bachmann is one of 22 official inductees. The induction ceremony will take place on Aug. 3 at the 39th Annual Academy Induction Dinner in Anaheim, Calif. 

 

“Congratulations to Kirk on this momentous honor,” said Brian Williams, senior vice president, LCB.  “This recognition shows the caliber of Kirk’s work in the industry and with our schools.”

 

As a 35 year veteran of the industry, Chef Bachmann has received numerous accolades throughout his career.  After receiving his culinary training at the Western Culinary Institute, now the Le Cordon Bleu College of Culinary Arts in Portland, he went on to open his own restaurant where he earned restaurant of the year awards in 1990 and was recognized on Citation’s “Who’s Who Among Rising Young Americans” in 1992.  After many years of honing his skills in the kitchen, Chef Bachman returned to his alma mater as a chef instructor and played an instrumental role in the implementation of the Le Cordon Bleu Culinary Program. In his present role, he ensures the integrity and standards of the Le Cordon Bleu Program for all Le Cordon Bleu in North America schools. 

 

About Le Cordon Bleu

Le Cordon Bleu (LCB) is the largest provider of quality culinary arts education worldwide. Our network of 17 schools in the United States offers culinary students a hands-on education with faculty dedicated to providing students with the necessary skills, knowledge, support and guidance to pursue fulfilling career opportunities in the culinary arts.  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 about Le Cordon Bleu, go to www.Chefs.edu.

 

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

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