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Culinary Schools "Give Back" to New Orleans, Crescent City Farmers Market to Benefit

For Immediate Release

Media Contact:

Mollie Cole 847.851.7569




Le Cordon Bleu Schools North America Offer Fat Tuesday Menu

Hoffman Estates, Il. (January 28, 2008) – The 14 culinary schools in the Le Cordon Bleu Schools North

America family have joined forces to support the ongoing efforts in the Gulf Coast region and New

Orleans during the rebuilding process. Beginning Fat Tuesday and through the end of the week,

February 28,

twelve of the schools will feature Cajun and Creole menus in their studentrun

restaurants, which are open to the public. Three schools will contribute flat donations. Proceeds of the

national “GiveBack”

project will support the Crescent City Farmers Market, in New Orleans.

“Although it has been over two years since the area was devastated, there is still a great deal to

do in order to get the once vibrant culinary community back on its feet,” said Kirk T. Bachmann, vice

president of education and corporate executive chef for Le Cordon Bleu Schools North America.

Bachmann, who also serves as serve as the chair for the International Association of Culinary

Professionals (IACP) Chefs, Restaurateurs and Sommeliers Committee, said the project was conceived

in committee following the 2007 IACP Annual Conference, held in Chicago. And, given that the 2008

conference will be held in New Orleans, it “seemed a natural fit”.

Bachmann and his team pitched the concept to the schools and created a suggested menu for the

project; the executive chefs, with their students, made the final decisions.

Some schools will offer a Louisianainspired

menu for lunch and dinner; others, such as Le

Cordon Bleu College of Culinary Arts, in Minneapolis/St. Paul and in Atlanta, will offer a special Pris

Fixe Mardi Gras menu all week at both lunch and dinner, and all revenues from that menu will be

donated to the project. Le Cordon Bleu College of Culinary Arts Miami has added a kickoff


and New Orleans jazz to the menu.

At each of the culinary schools, with the exception of Pennsylvania Culinary Institute (PCI),

students manage and staff a restaurant under the direct supervision of chef instructors. As an academic

laboratory, the restaurants provide students with the opportunity to gain experience while managing and

operating a fullservice

restaurant. In lieu of a restaurant, PCI students take full advantage of

externships in local establishments.

“Our students in the culinary arts and hospitality and restaurant management program are

thrilled to be part of this important project”, said Kelly Bozarth, president of Le Cordon Bleu College of

Culinary Arts Miami.

According to the Economics Institute at Loyola University New Orleans, the Crescent City

Farmers Market serves has changed the way New Orleanians shop and eat, how they spend their

Saturday mornings, and their awareness of their dependence upon regional growers, fishers, and other

food producers. Last year, the Crescent City Farmers Market—now open four days a week at four

locations throughout New Orleans — directly impacted the bottom line of more than 60 local farmers

and fishers, enabling them to achieve an economic stability—and profitability—they once could only


“The collective commitment of our schools illustrates that our faculty and students are engaged

in not only their local culinary communities, but the larger national community as well. The New

Orleans area will directly benefit from our contributions and I am honored to be part of the Le Cordon

Bleu family as well as a member of the International Association of Culinary Professionals, who have

made this project a priority.”

A complete list of the Le Cordon Bleu Schools North America studentrun

restaurants is


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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Attachment: LCBNA StudentManaged






Le Cordon Bleu Schools North America and Atlantic Culinary Academy


Western Culinary Institute

600 SW 10th Avenue Suite 400

Portland, OR 97205


California Culinary Academy

625 Polk Street

San Francisco, CA 94102


Cooking and Hospitality Institute of Chicago

361 West Chestnut

Chicago, IL 60610

Café Bleu

Le Cordon Bleu College of Culinary Arts Las


1451 Center Crossing Road

Las Vegas, NV 89144

L 'Esprit

Atlantic Culinary Academy

23 Cataract Avenue

Dover, NH 03820


and L'ecole

Scottsdale Culinary Institute

8100 East Camelback Road, Suite 1001

Scottsdale, AZ 85251


Le Cordon Bleu College of Culinary Arts


1927 Lakeside Parkway

Tucker, GA 30084


Orlando Culinary Academy

8511 Commodity Circle, Suite 100

Orlando, FL 32819

The Minnesota Room

Le Cordon Bleu College of Culinary Arts

Minneapolis/St. Paul

1315 Mendota Heights Road

Mendota Heights, MN 55120

The School Café

and Bistro 561

California School of Culinary Arts

521 E Green Street

Pasadena, CA 91101


Le Cordon Bleu College of Culinary Arts


3221 Enterprise Way, Miramar, FL 33025


and Bleu River Grille

Texas Culinary Academy

11400 Burnet Road, Suite 2100

Austin, TX 78758

(Restaurant opening in July 2008)

Le Cordon Bleu Institute of Culinary Arts


11830 Webb Chapel Road

Dallas, TX 75234

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