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SCV student chefs place in Le Cordon Bleu culinary competition

Posted: March 30, 2009 8:35 p.m.
Updated: March 30, 2009 8:00 p.m.

Right to left, front row, are: Kayleigh Morton (2nd), Anna Lee (1st), Kathryn Graham (3rd); back row: CSCA Chef Instructors Terrie Beal, Daniel Rossi and Joshua Orlando.

 
PASADENA, Calif. - California School of Culinary Arts announced today the local winners of the 3rd Annual Le Cordon Bleu Schools North America Market Basket Competition. Ten future students participated in the semi-annual event that took place on March 21; and three Californians received scholarships to attend the Pasadena culinary school.

Anna Lee, Alhambra, competed against nine other contestants from across the state. At the pastry scholarship competition held at California School of Culinary Arts Le Cordon Bleu Programs, Lee wowed the judges with her Neapolitan Profiteroles using only the components of a "market basket." Lee, who will start culinary school in July, took home a top prize or $2500 for her good work.

The Le Cordon Bleu Market Basket Competition takes place twice yearly at 14 of the Le Cordon Bleu Schools North America locations. The pastry competition began with an essay and concluded with an intense kitchen challenge at California School of Culinary Arts.

Kayleigh Morton, from Canyon High School in Santa Clarita, placed second in the competition and won a $2,000 scholarship for her Berry Tiramisu. Morton will begin classes in CCA's Culinary Arts program in September 2009.

The third place winner in the Market Basket Competition was Kathryn Graham from Canyon High School in Canyon County. She earned $1,500 in scholarship money for her Chocolate Honey Mousse.

Steven Hong, Associate Director of Admissions, said "We were very impressed with all the contestants and excited to have so many pursuing their passion in culinary arts."

The Le Cordon Bleu Market Basket Scholarship Competition is two-phased. First, future students submit an online entry form which includes a 75 - 150 word essay demonstrating their interest, desire and passion for becoming a chef; a team of judges select the finalists and invite them to compete in the kitchen challenge. Then, on the day of the scholarship competition, future students are given a market basket containing key ingredients. They have 90 minutes to prepare and present two identical plated desserts (one for presentation and one for judging).

In December, Le Cordon Bleu Schools North America will host a cuisine-focused Market Basket Scholarship Competition for future students enrolled in the Le Cordon Bleu Culinary Arts Programs.

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. CSCA is an affiliate of Le Cordon Bleu Schools North America - one of the largest providers of quality culinary arts education. CSCA offers the prestigious Le Cordon Bleu Diplôme through Degree and Diploma programs in Le Cordon Bleu Culinary Arts, Le Cordon Bleu Hospitality and Restaurant Management, and Le Cordon Bleu Pâtisserie and Baking. CSCA is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, go to www.csca.edu.

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.

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