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Le Cordon Bleu Celebrates Second Anniversary of Patisserie and Baking Certificate Program

Chicago – (March 3, 2008) – The Cooking & Hospitality Institute of Chicago (CHIC), today, announced the winners of the Panier De Marché Pâtisserie Scholarship Competition. Ten contestants participated in the semi-annual event that took place at the culinary school on Saturday, March 1; three future chefs will receive scholarships to attend the culinary institute in Chicago.

Emily Johnson found a job at a local bakery while she was working on her masters degree – last year she was promoted to baker manager. Johnson 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 the culinary school in August.

1st Place Winner
Chef John Montanile presented Emily Johnson of Brookdale, Ohio, the certificate for taking first place in the Panier de March Pâtisserie Scholarship Competition at The Cooking and Hospitality Institute of Chicago on Saturday, March 1, 2008.

Johnson, of Brookville, Ohio, competed against nine other contestants. She wowed the judges with her original dish, “Linzertorte” 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 14th were invited to participate in the event which begins with an essay, and ends with an intense kitchen challenge.

Johnson said, “I chose the Le Cordon Bleu school because of its reputation and its baking and pastry program.” She is currently enrolled in the Le Cordon Bleu Pâtisserie and Baking Program at the Cooking and Hospitality Institute of Chicago.

Julie Meyer of St. Louis, Mo., has been baking for a St. Louis casino for the past three years. Meyer placed second with her original dish, “Flourless Chocolate Cake with Raspberry Cream,” and is currently enrolled in the Le Cordon Bleu Culinary Arts Program at CHIC. She expects to start her program of study in August.

2nd Place Winner
Chef John Montanile presented Julie Meyer of St. Louis, Mo., the certificate for taking second place in the Panier de Marché Pâtisserie Scholarship Competition at The Cooking and Hospitality Institute of Chicago on Saturday, March 1, 2008.

Jamie Wolff, of Ft. Collins, Colo, found her passion for the culinary arts while serving in the air force. Wolff drove 14 hours from the Ft. Collins Air Force Base in Colorado to compete. She earned third place with her original dish “Chocolate Brownie, Poached Pear with Vanilla Wafer in a Chocolate Icing.”

3rd Place Winner
Chef John Montanile presented Jamie Wolff of Ft. Collins, Colo., the certificate placing third in the Panier de Marché Pâtisserie Scholarship Competition at The Cooking and Hospitality Institute of Chicago on Saturday, March 1, 2008.

Chef Darius Bright, high school development and community relations manager, and champion of the competition said, “The winners did a wonderful job creating their plates. From observing their work during the Panier de Marché competition, they have a promising future. Hopefully they will participate in more competitions.”

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 invite 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 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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