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California School of Culinary Arts Awards Aspiring Chefs in Future Chef of America Competition

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California School of Culinary Arts Awards Aspiring Chefs in Future Chef of America Competition

Gabrielino High School Senior Terrance Slamet Takes Top Honors

PASADENA, Calif. – May 14, 2008 – Gabrielino High School senior Terrance Slamet of San Gabriel took home a $5,000 scholarship to the California School of Culinary Arts (CSCA) and earned top honors at the Future Chef of America cooking competition.

During the competition, seven finalist Southern California high school seniors were given 90 minutes to prepare and present a two-course menu using only materials from a list of ingredients provided prior to the event.

"My strategy was to be as prepared as possible," said Slamet. "I planned exactly what I wanted to make beforehand and stuck to my timeline during the competition."

Chef judges selected the finalists from more than 50 applicants based on academic performance and an essay on their goals and professional aspirations in the culinary industry.

"California School of Culinary Arts wants to reward passionate and talented students with the tools to pursue their dreams of a culinary education," said CSCA president Tony Bondi. "We hope to encourage and inspire tomorrow's culinary stars with the chance to showcase their skills in the kitchen."

The prepared dishes were assessed by a panel of Le Cordon Bleu Schools North American affiliate chef instructors Jennifer Chin, Jeffrey Coker and Jennifer Toomey. Dishes were graded on taste, creativity, proper use of equipment and ingredients and presentation. Slamet's winning combination consisted of a mushroom velouté soup, followed by lemon herb roasted chicken with garlic mashed potatoes and spinach sautéed mushrooms.

California School of Culinary Arts president Tony Bondi and Le Cordon Bleu Schools North America vice president of education and corporate executive chef Kirk Bachmann awarded Rancho Buena Vista High School senior Kevin Alvarado of Oceanside the $3,000 second-place scholarship prize. The $2,000 third-place scholarship prize went to Sacred Heart High School senior Ashleigh Hernandez of Monterey Park.

The other competitors included:

  • Ansly Chua of Walnut – Walnut High School
  • Deborah Guerra of Chino – Don Lugo High School
  • Jonas Norin of Corona – Diamond Bar High School
  • Eric Sanchez of Downey – Warren High School

All competitors received gift certificates for books, chef's jackets and professional grade knives.

About California School of Culinary Arts
Established in 1994, California School of Culinary Arts (CSCA) in Pasadena, Calif., is an affiliate of Le Cordon Bleu Schools North America – one of the largest providers of quality culinary arts education. California School of Culinary Arts offers the prestigious Le Cordon Bleu Diplôme through three different programs: An Associate of Occupational Studies Degree in Le Cordon Bleu Culinary Arts, an Associate of Occupational Studies Degree in Le Cordon Bleu Hospitality & Restaurant Management, and a Diploma in Le Cordon Bleu Pâtisserie and Baking. 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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