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Le Cordon Bleu College of Culinary Arts Miami Cooks up Culinary Scholarships for the James Beard Foundation

A partnership in diversity is established in a scholarship program for future chefs

MIRAMAR Fla. (November 17, 2008) — Kirk T. Bachmann, vice president of academics, Le Cordon Bleu Schools North America and interim president of Le Cordon Bleu College of Culinary Arts Miami (LCB Miami), announced today the establishment of five scholarships within the James Beard Foundation. The scholarships totaling $15,000 will be granted to qualifying students attending LCB Miami in each of the following segments: career changer, female, Hispanic heritage, high school Spanish language speaker from a major metropolitan area and a student from the New York metropolitan area.

"The esteemed legacy of the James Beard Foundation provides the perfect partnership for reaching potential students in financial need and with the motivation to pursue a career from the foremost French culinary arts program in the world" said Bachmann. "Many students face significant obstacles as they pursue their passion at Le Cordon Bleu College of Culinary Arts Miami and this new scholarship program will help them achieve their dream."

Le Cordon Bleu College of Culinary Arts Miami presented the scholarships at a special dinner event at the famed James Beard House in New York City, in early November. The dinner, titled Savoring the Americas, was created by the LCB Miami chef instructors Marcelo Marino, Miles Mitchell, Michel Pompei and Ray Rutenis and attended by members of the national media and other influentials. The special event reflected the high-level of classic and tradition-based education, received by Le Cordon Bleu College of Culinary Arts Miami students.

Susan Ungaro, President of the James Beard Foundation added, "there is nothing quite as exciting as seeing students realize the dream of pursuing a career in the culinary arts. Our Foundation is thrilled to count Le Cordon Bleu College of Culinary Arts Miami as a major supporter of the James Beard Scholarship program and helping deserving students fund their education."

School scholarships are awarded as waivers that will be applied as a credit to the student's account. Applicants must meet the admission and eligibility requirements at the applicable participating schools to be eligible to receive an award. For a complete list of James Beard Foundation School Scholarships and complete details please visit www.sms.scholarshipamerica.org/jamesbeard/schools.html.

About Le Cordon Bleu College of Culinary Arts Miami
Le Cordon Bleu College of Culinary Arts Miami offers students a hands-on educational experience with a superior faculty dedicated to providing students with the necessary skills, knowledge, support and guidance to develop a successful career in the culinary arts. Le Cordon Bleu College of Culinary Arts Miami, an affiliate of the Le Cordon Bleu Schools North America, offers two distinguished Le Cordon Bleu Programs: the Associate of Science Degree Program in Le Cordon Bleu Culinary Arts; and Le Cordon Bleu Pâtisserie & Baking Diploma Program. The school features a consistent approach to instruction called "co-teaching," which emphasizes cross-training and regular guest faculty visits from Le Cordon Bleu International, offering students a global perspective on the culinary arts.LCB Miami is a member of the Career Education Corporation (NASDAQ:CECO) family of schools, colleges and universities. For more information click: www.miamiculinary.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.

About The James Beard Foundation
Founded in 1986, the James Beard Foundation is dedicated to celebrating, preserving, and nurturing America's culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City's Greenwich Village as a "performance space" for visiting chefs. For more information, please visit www.jamesbeard.org.

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