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Canyon High duo wins culinary scholarships

Canyon Country residents capture top awards at competition held at California School of Culinary Art

Posted: May 9, 2009 9:30 p.m.
Updated: May 10, 2009 4:55 a.m.

Winners of the Le Cordon Bleu Schools Market Basket Competition: Right to left, front row, are: Kayleigh Morton, of Canyon Country, who placed second, Anna Lee, the first place winner and Kathryn Graham, of Canyon Country, who placed third. Back row: CSCA Chef Instructors Terrie Beal, Daniel Rossi and Joshua Orlando.

 

California School of Culinary Arts recently announced the winners of the third annual Le Cordon Bleu Schools North America Market Basket Competition.

Ten future students participated in the semi-annual event and three Californians received scholarships to attend the Pasadena culinary school.

The second and third place winners are from Canyon High School in Canyon Country.

Kayleigh Morton 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. She earned $1,500 in scholarship money for her Chocolate Honey Mousse.

The Le Cordon Bleu Market Basket Competition is held 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.

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 to 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.

For more information, www.csca.edu. Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education.

For more information about Le Cordon Bleu Schools North America, www.lecordonbleuschoolsusa.com.

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