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SAN FRANCISCO HIGH SCHOOL STUDENTS FEEL THE HEAT IN LIVE COOK-OFF FOR CULINARY SCHOLARSHIPS

California Culinary Academy Hosts Future Chefs of America Competition

 

HOFFMAN ESTATES, Ill. (June 2, 2010) – California Culinary Academy announces that 10 local finalists have been chosen for the Le Cordon Bleu Future Chef of America Culinary Scholarship Competition. The finalists will go head-to-head in a live cooking challenge on June 12 for the Future Chef of America 2010 title and a chance to win a culinary scholarship at the California Culinary Academy school. This year marks the 6th annual Le Cordon Bleu Future Chef of America Culinary Scholarship Competition, which challenges high school seniors to take the first step toward a career in the exciting foodservice and hospitality industry.

 “The competition gives students the stage to showcase their culinary skills and introduces them to the hands-on instruction that is the foundation of a Le Cordon Bleu education,” said Kirk T. Bachmann, vice president, academics, Le Cordon Bleu Schools in North America. “I am so impressed with the diversity of the students that compete from the San Francisco area and the passion and talent they have for the culinary arts.”

At the live cooking challenge on June 12, the 10 finalists will be required to prepare and present a two-course menu comprised of a salad or appetizer and entrée from a pre-set list of ingredients provided by California Culinary Academy. The finalists must complete both courses in 90 minutes with an additional 15 minutes for plating and service. The panel of judges will include chef instructors, school advisory board members and local food personalities. Each finalist will be judged on the following criteria: 25 percent cooking technique, 25 percent kitchen organization, safety and sanitation and fifty percent menu presentation, temperature, food taste and timing.

The competition ingredient list will include cage-free eggs for the first time this year as part of a recent expansion of Le Cordon Bleu Schools in North America sustainability practices. Cage-free eggs are laid by hens that are given space to move and allowed to display natural behaviors, such as spreading their wings and nesting. Le Cordon Bleu recently announced new curriculum that explores the use of organic and local foods.  In addition, Le Cordon Bleu is joining the National Restaurant Association’s “Greener Restaurants” initiative. Le Cordon Bleu is committed to educating students on the environmental impact of the hospitality and food service industries, which makes the Le Cordon Bleu Future Chef of America Culinary Scholarship Competition an ideal opportunity to implement and raise awareness of sustainability practices.

The top three finishers will receive scholarship funding at the California Culinary Academy for the following amounts: First place $10,000, second place $5,000 and third place $2,500. Finalists will receive a chef’s jacket, professional-grade knife and gift certificate for culinary books. All participants will receive a certificate of merit for achievement and participation.

This annual competition will be held simultaneously at each of the 17 Le Cordon Bleu schools. Three scholarships totaling $17,500 will be awarded at each school for a total of nearly $300,000 nationwide. The finalists were selected based on their submission of an entry form and 75-word essay describing “Why I want to become a culinary professional.”

 

Please visit www.chefs.edu for more information on California Culinary Academy.  Follow Le Cordon Bleu on Facebook and on Twitter @LCBSchools.

 

About Le Cordon Bleu
Le Cordon Bleu (LCB) is one of the largest providers of quality culinary arts education worldwide. Our network of 17 schools in the United States offers culinary students a hands-on education with faculty dedicated to providing students with the necessary skills, knowledge, support and guidance to pursue fulfilling career opportunities in the culinary arts.  LCB does not guarantee employment or salary and is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information about Le Cordon Bleu, go to www.Chefs.edu.

 

 Demonstrations and samplings may vary. Le Cordon Bleu ® and the Le Cordon Bleu logo are registered trademarks in North America of Career Education Corporation.

 

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