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Future Chefs Sweeten Up The Pot, Panier De Marche Patisserie Culinary Scholarship Competition

LAS VEGAS – (Mar. 18, 2008) – Le Cordon Bleu College of Culinary Arts – Las Vegas (LCB-Las Vegas), 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 students will receive scholarships to attend the culinary academy in Las Vegas.

Rebecca Winfrey of North Hollywood, Calif., 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 Academy in August.

1st Place Winner
Rebecca Winfrey of North Hollywood, Calif., takes first place in the the Panier De Marché Pâtisserie Scholarship Competition held at Le Cordon Bleu College of Culinary Arts – Las Vegas on Saturday, March 1.

Winfrey competed against nine other contestants, and wowed the judges with her original dish “Passion Fruit Cream Brulee with Brownie Crust” 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.

Winfrey is currently enrolled in the August Le Cordon Bleu Pâtisserie and Baking Program at LCB-Las Vegas, and hopes to pursue a career as a pastry chef.

Dominique Massie of San Diego, Calif., placed second with his original dish “Turtle Brownie Delight” and is also currently enrolled in the August Le Cordon Bleu Culinary Arts Program at LCB-Las Vegas.

2nd Place Winner
Dominique Massie of San Diego, Calif., placed second in the the Panier De Marché Pâtisserie Scholarship Competition at Le Cordon Bleu College of Culinary Arts on Saturday, March 1.

Nicole Soto of Las Vegas, earned third place with her original dish “Cream Puffs with Fresh Strawberries & Vanilla Cream” using only the components of a panier de marché.

3rd Place Winner
Nicole Soto of Las Vegas, placed third in the Panier De Marché Pâtisserie Scholarship Competition held at Le Cordon Bleu College of Culinary Arts – Las Vegas on Saturday, March 1.

Chef Steve Santor, instructor and champion of the competition said, “All of the competitors did an exceptional job - they should be proud of their accomplishments in this competition. I feel that the fact that they participated is more important than if they placed or not. Win, loose or draw, they should be proud of the fact that they took the risk and time to compete with their peers and get evaluated by chefs and judges.”

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 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. Le Cordon Bleu College of Culinary Arts Las Vegas is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information or to enroll, please visit www.VegasCulinary.com.

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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