Le Cordon Bleu College Of Culinary Arts Atlanta Opens Doors

Serious students of culinary arts will now be able to receive the coveted Le Cordon Bleu Culinary Dipltme as well as an Associates Degree at Le Cordon Bleu College of Culinary Arts Atlanta. Through a partnership with the internationally renowned school, Le Cordon Bleu College of Culinary Arts Atlanta, located in the Atlanta suburb of Tucker, will open its doors to students this month.

Chef Michael Klein, C.E.C. has been appointed Executive Chef of Le Cordon Bleu College of Culinary Arts Atlanta. Chef Klein joins the College with more than 20 years of food industry experience from some of the nation’s premiere hotels and resorts. Most recently he was with Barcels Crestline Hotels’ Atlanta Marriott Gwinnett Place and Emory Conference Center, where he served as Executive Chef. His experience also includes positions with The Hotel Roanoke and the Virgin Isle Hotel and Resort in St. Thomas, USVI.

Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first culinary school in Paris in 1895. Today, Le Cordon Bleu operates schools in London, Tokyo, Ottawa and Sydney in addition to its Paris location, and offers programs in Australia, Mexico and Brazil. In 1999, Le Cordon Bleu partnered with Chicago-based Career Education Corporation, the world’s largest provider of culinary education, to create a dynamic culinary alliance in North America.

The 15-month program which includes a 3-month externship features classical European culinary techniques coupled with modern training. In addition to a rigorous culinary program, the well-rounded curriculum includes courses in nutrition, sanitation, personnel and business operations, cost analysis and marketing. Graduates are well prepared to assume positions in the food service industry ranging from apprentice chef, cook, food and beverage manager, or kitchen manager in settings such as restaurants, hotels, schools, bakeries, resorts and cruise ships. Practical culinary classes are taught by a chef instructor and an associate chef instructor with appropriate student/teacher ratios. Job placement services are available to graduates.

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PAGE TWO/LE CORDON BLEU COLLEGE OF CULINARY ARTS ATLANTA

“Atlanta has gained a reputation as one of the top hospitality destinations in the country and is garnering attention for its growing culinary excellence,” said Doug Cole, President, Le Cordon Blue College of Culinary Arts Atlanta. “The city and region will now have a world-class culinary training facility and program for those seeking careers in the fast-growing foodservice industry.” According to the National Restaurant Association, the food industry will top 13 million employees by 2010.

Le Cordon Bleu College of Culinary Arts Atlanta, a 60,000 square-foot freestanding facility, will feature an industry current demo kitchen modeled after Le Cordon Bleu International facilities in Paris and London. Students also have access to industry-standard equipment, computer labs, a library and bookstore. Future plans call for the addition of a student-staffed, full-service fine dining restaurant.

Le Cordon Bleu is the premiere culinary brand in the world. With 12 campuses across the U.S. and combined enrollment of over 8,000 students, Career Education Corporation is the world’s largest provider of quality culinary education. For more information about Le Cordon Bleu Culinary Schools North America, visit www.lecordonbleuschoolsusa.com. For information on Le Cordon Bleu College of Culinary Arts Atlanta, visit www.atlantaculinary.com.

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