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California School Of Culinary Arts Students Deliver Innovative Recipes For National Honey Board Competition

Creative Savory Dishes Sweep Awards

Firestone CO (June 2009)—The California School of Culinary Arts (CSCA), the sunny Pasadena location for the Le Cordon Bleu program, hosted the most recent National Honey Board (NHB) student recipe competition. Twenty-two students from beginning to advanced skill levels accepted the challenge to win one of three scholarship prizes. Competition rules required the students to complete four servings of a recipe for any menu segment—with each portion containing a minimum of 1 Tablespoon of honey—in 90 minutes. Student recipes were evaluated equally on presentation, taste (honey identity), execution and technique.

At the moment of reckoning, the three judges—two Le Cordon Bleu chef instructors and a representative from the National Honey Board—needed extra time to consider an array of remarkable flavor combinations and professional presentations. Because of the skill, artistry and essence of honey demonstrated in two recipes, the judges awarded two top prizes of $1000 each. In second/third place, the prize went to a recipe of striking simplicity and wonderfully subtle flavors.

The Honey Board announced the winners to a crowd of guests and observers:

1st Place ($1,000)—Juan Carlos Nerio
Beet Napoleon, Supreme Oranges
Roasted Beet Salad with Honey, Walnut, and Goat Cheese Filling, Zucchini/Orange Roll, Balsamic Vinegar and Honey Orange Beet Syrup.

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1st Place ($1000)—Phillip Lee
Honeyed “Surf and Turf”
Honey Buttered Scallop and Ribeye, Warm Mushroom and Frisée Salad, Tempura Honey Comb

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2nd Place ($500)—Thomas Demers
Orange Blossom Eggplant
Tempura Japanese Eggplant, Orange Blossom Honey and Fleur de Sel

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With the objective of developing awareness of and appreciation for honey’s culinary value and menu benefits in the next generation of chefs, the California School of Culinary Arts competition is the Honey Board’s second culinary scholarship event planned for 2009. For more information about the Honey Board culinary competitions, contact Catherine Perez at catherine@nhb.org. To learn more about the Honey Board’s culinary education programs, visit www.honey.com/foodindustry. For high-resolution images of the prize-winning dishes, contact ann@segcom.biz.

About California School of Culinary Arts
California School of Culinary Arts (CSCA) was established in 1994 in Pasadena, Calif., and formed a partnership with the internationally renowned Le Cordon Bleu. With campuses in Pasadena and Hollywood, CSCA is an affiliate of Le Cordon Bleu Schools North America – one of the largest providers of quality culinary arts education. Accredited by the Accrediting Council for Independent Colleges and Schools, CSCA offers the prestigious Le Cordon Bleu education through four different degree and diploma programs in Culinary Arts, Pâtisserie & Baking and Hospitality and Restaurant management. California School of Culinary Arts is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, go to www.csca.edu.

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