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Scottsdale Culinary Institute Chef to Host Second United Food Bank "Iron Chef"

Executive Chef Jon-Paul Hutchins to emcee as local chefs compete at nonprofit's Christmas in July Food Drive Challenge Wrap-Up Party

SCOTTSDALE, Ariz. (Sept. 11, 2008) – Executive Chef Jon-Paul Hutchins of the Scottsdale Culinary Institute will be hosting a "Iron Chef" inspired competition at a United Food Bank wrap-up party, which will celebrate the success of the organization's Christmas in July Food Drive on Monday, Sept. 15 at 6 p.m. at Villa Siena in Gilbert, Ariz. Hutchins has teamed up with the United Food Bank of Mesa, Ariz., to raise awareness for the nonprofit and its mission during a time of year when donations are traditionally low and many Valley families are in need of support.

Hutchins will emcee the one-hour "Iron Chef" challenge as local chefs Payton Curry from Digestif, Lee Hilson from the Royal Palms, Beau McMillan from Sanctuary and James Porter from Tapino compete to prepare a tasty, nutritious meal from one of the nonprofit's Emergency Food Boxes. Donated from the United Food Bank's partnering agencies, these boxes are typically given to families in need of emergency assistance.

"I am honored to be working with the United Food Bank again," Hutchins said. "In our second year of this 'Iron Chef' inspired competition, our goals remain the same – to teach families how to make healthy meals from everyday ingredients and increase awareness of this great organization during a time when the need for donations and volunteers is high."

The chefs and event guests will gather to celebrate a second successful Christmas in July food drive for the United Food Bank. The event is open to the public. Reservations and a $25 donation to the United Food Bank are suggested. For more information or to RSVP, please call 480.926.4879. Established in 1983, the United Food Bank of Mesa, Ariz., aims to alleviate hunger and act as a bridge between those in need and those in the community who want to help.

About Scottsdale Culinary Institute
Scottsdale Culinary Institute (SCI) 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 school offers Bachelor of Arts degrees in Le Cordon Bleu Culinary Management and Le Cordon Bleu Hospitality & Restaurant Management, as well as Associate of Occupational Studies degrees in Le Cordon Bleu Culinary Arts, Le Cordon Bleu Hospitality & Restaurant Management, and Le Cordon Bleu Pâtisserie and Baking; and certificate programs for Le Cordon Bleu Pâtisserie and Baking and Le Cordon Bleu Culinary Arts. The curriculum emphasizes hands-on learning, and is delivered by skilled and caring faculty. SCI boasts two campuses, Camelback and Sky Bridge, and two student-run restaurants L'Academie and L'Ecole and promotes the professional growth of its students while fostering a mutual commitment between the school and the community. Scottsdale Culinary Institute is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, please visit www.chefs.edu.

About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education with 14 affiliate schools throughout the United States. 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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