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Le Cordon Bleu Celebrates First Graduating Class

DALLAS (April 1, 2009) – Le Cordon Bleu Institute of Culinary Arts Dallas (LCB) is pleased to announce its first graduating class. After 15 months of learning from some of the culinary world’s best instructors, LCB’s first graduates are now equipped with the skills to pursue rewarding opportunities in the food and hospitality industry.

"We are pleased to recognize the first alumni of Le Cordon Bleu Institute of Culinary Arts Dallas and are proud to have played a part in educating the next generation of leaders in the culinary and hospitality industry," said LCB president, Maureen Clements. "Le Cordon Bleu has the highest standards of excellence within the classroom. We are confident that these skills and values will be of value to our new alumni in years to come."

In addition to traditional culinary coursework, students have the opportunity to work at Le Technique, a fine-dining restaurant on the LCB campus that is open to the public. Le Technique gives students a chance to experience what it is like to work in the culinary industry as well as an opportunity to practice the skills and techniques that are taught in the classroom.

A number of students have secured externships and full time positions with companies such as Walt Disney World Resort in Orlando, the Gaylord Texan Hotel & Resort, Rosewood Mansion on Turtle Creek, The 2nd Floor Restaurant, Keith Hick’s Buttons Restaurant, Coast Global Seafood Restaurant, Northwood Country Club, Salum Restaurant, and Wolfgang Puck’s Five-Sixty at Union Station.

Commencement activities included remarks and a demonstration by Master Chef Sharon Van Meter, W.M.C.S. Chef Van Meter (former director of new projects development for FOOD Network TV). A graduate of Le Cordon Bleu, Paris, France, Chef Van Meter brings over 30 years of culinary experience to Dallas. Chef Van Meter currently serves as the executive director of the Milestone Culinary Arts Center in Dallas.

About Le Cordon Bleu Institute of Culinary Arts Dallas
Le Cordon Bleu Institute of Culinary Arts Dallas is an affiliate of Le Cordon Bleu Schools North America, one of the largest providers of quality culinary arts education. Few institutions possess the distinguished reputation of Le Cordon Bleu, the renowned cooking school with Parisian roots dating back to 1895. The Dallas campus, which opened on October 1, 2007, offers an intensive 15-month hands-on Le Cordon Bleu culinary arts training program that combines classical and fundamental techniques with contemporary methods culminating in an Associate of Applied Science (A.A.S) degree as well as the prestigious Le Cordon Bleu Diplôme. Le Cordon Bleu Institute of Culinary Arts Dallas is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, please visit www.dallasculinary.com or call 972.406.9949.

Media Contacts:
Rebecca Rosfeld

Katie Martin

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