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Three Midwest High Schoolers Win Coveted Scholarships

Cooking and Hospitality Institute Hosts Future Chef of America Competition

Chicago, Ill. (June 4, 2008) – In May, The Cooking and Hospitality Institute of Chicago (CHIC) hosted the finals of the Future Chef of America Culinary Scholarship Competition awarding three Midwest high school seniors the chance to demonstrate their skills in the kitchen to win scholarships and other prizes.

The culinary school selected five finalists from more than 50 applicants for the annual competition. Judges evaluated contestants based on academic performance and an essay on their goals and professional aspirations in the culinary industry.

Justin Daniels, a senior from Bradley-Bourbonnais Community High School, Bourbonnais, Ill., won first place and a $5,000 scholarship that can be used at any one of 14 affiliate campuses of Le Cordon Bleu Schools North America. Second place winner Peter Schweiss, a senior from Webster Groves High School, Webster Groves, Missouri, received a $3,000 scholarship. Third prize, and a $2,000 scholarship, went to senior Tyler Koenigs, from Campbell Sport High School, St. Cloud, Wis.

"These passionate and talented students were rewarded with the tools necessary to pursue their dream of a culinary education," said Lloyd Kirsch, president of the culinary school, now in its 25th year.

During the competition students are given 90 minutes to prepare and present a two-course menu using only materials from a list of ingredients provided prior to the event. The final judging panel included chef instructors from CHIC and industry experts, including: Chef Nicola Copeland, Careers thru Culinary Arts Program, New York; Chef David Blackmon, Director of Culinary and Hospitality Programs, Chicago Public Schools; and Chef Jim DeWan and Chef William Millholland, The Cooking and Hospitality Institute of Chicago.

Scholarships awards range from $2000 to $5000 toward enrollment at the Cooking and Hospitality Institute of Chicago, which is hosted the competition for the fourth year in a row. Awards for all finalists include scholarships, gift certificates for books, monogrammed chef's jackets and professional grade knives.

About The Cooking and Hospitality Institute of Chicago
The Cooking and Hospitality Institute of Chicago (CHIC) was founded in May of 1983 by Linda Calafiore, a passionate cook who wanted to share her love of great food. In June 2000, The Cooking and Hospitality Institute of Chicago was invited to become affiliated with Le Cordon Bleu, one of the world's best known culinary education programs. To date, The Cooking and Hospitality Institute of Chicago has graduated thousands of professional cooks, bakers, and aspiring chefs who are now staffing some of the most prestigious restaurants in Chicago and the nation. The Cooking and Hospitality Institute of Chicago is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information about CHIC, go to www.chic.edu or call 312-944-0882.

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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