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Le Cordon Bleu College of Culinary Arts Las Vegas Appoints Heinz Lauer, Executive Chef

LAS VEGAS (February 21, 2008) – Le Cordon Bleu College of Culinary Arts Las Vegas announced today that Chef Heinz Lauer, C.E.C, will return to the culinary school as executive chef. Lauer will oversee the development and implementation of curriculum and manage chef instructors and restaurant operations at Café Bleu, the school’s student-run fine dining restaurant. Lauer served as the Las Vegas school’s first executive chef from 2003 until 2007.

Most recently, as the associate education manager for Le Cordon Bleu Schools North America, in Hoffman Estates, Ill., Lauer assisted with brand development, training workshops and served as a liaison with Le Cordon Bleu International. In addition, he worked as an executive chef and food and beverage manager for Germany’s highly acclaimed Dorint Park Hotel and Hotel Coehnen;, and on both the Norwegian and Royal Caribbean Cruise Lines.

Kenneth Shore, president of Le Cordon Bleu College of Culinary Arts Las Vegas said, “We are thrilled that Heinz has returned to Las Vegas, where his insight and experience is both appreciated and invaluable.”

Lauer has more than 30 years of experience in the hospitality industry. His career has taken him throughout the United States, Germany and the Caribbean, where he has cooked for many celebrities, including comedian Jerry Lewis, singer Gloria Estefan and German Chancellor Helmut Kohl.

Lauer is an active member of the American Culinary Federation, the International Association of Culinary Professionals, Foodservice Educators Network International, World Association of Chefs Society, World Gourmet Summit, Fraternity of Executive Chefs of Las Vegas, Nevada Restaurant Association and the Nevada Hospitality Foundation. He is certified by the American Culinary Federation as an executive chef and by the German government as a culinary educator; and has earned the title of certified food and beverage executive from the American Hotel and Lodging Association.

About Le Cordon Bleu College of Culinary Arts Las Vegas
Le Cordon Bleu College of Culinary Arts Las Vegas 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 Las Vegas campus, which opened in Summerlin in 2003, currently 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 Occupational Science (A.O.S) degree as well as the prestigious Le Cordon Bleu Diplôme. The Las Vegas campus currently has more than 600 enrolled students and more than 1,000 graduates. For more information go to www.VegasCulinary.com.

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