Le Cordon Bleu Schools North America Receives Top Culinary Honors

Recent Awards and Honors

Most recently, California Culinary Academy student Anna Ference wowed the judges of the fourth annual Almost Famous Chef Competition held in Napa Valley, Calif., winning three of the four prizes-including the title of the 2005 S. Pellegrino Almost Famous Chef. Competing against eight other regional finalists from culinary schools across the nation, Ference was deemed:

• Winner of "Market Basket," where the students had only two hours to prepare a dish made from secret ingredients revealed to them at the start of the contest
• Winner of "Signature Dish," for which Ference prepared her regional winning dish, seared ahi tuna on a grilled plum salad and horseradish potato rosti, for 200 guests during a final tasting gala
• Overall winner of the 2005 S. Pellegrino Almost Famous Chef Competition

In October, Executive Chef Heinz Lauer and Dean of Culinary Arts Mark Levasseur, Le Cordon Bleu College of Culinary Arts Las Vegas, returned from Hong Kong, where they were inducted into the prestigious Les Amis d'Escoffier Society. Formed in 1936, the Escoffier Society gathers monthly for epicurean dinners to provide educational opportunities for its members and strive for perfection in the art of fine dining. A major institution in the culinary world, the Escoffier Society has chapters in New York, California, Hawaii, Massachusetts, Florida, Tennessee, Louisiana, Florida and China.

Also, Pennsylvania Culinary Institute graduate Matt Weber was awarded the "2005 Best Young Chef in the United States" at the National Young Chef Rotisseurs Competition Finals. In this competition, contestants drew for starting times, which were set at 15 minute intervals. At the appointed time, each contestant was given an identical, previously unidentified "mystery basket" containing certain basic ingredients. Using all of these ingredients, as well as drawing from a par stock list, the contestant composed and executed a three-course menu (first course, main course, and dessert) for four people.

The written menu had to be completed within the first half-hour, with three hours allowed for preparation, after which the finished dishes were presented to be judged within a 30-minute window. Each dish was graded on taste, presentation and originality. Weber then went on to compete in the International competition in Bermuda against 18 other countries where his kitchen scores were ranked 2nd overall. He is currently a line cook at the Duquesne Club in Pittsburgh.

Recipe for Success

"I am thrilled with the accomplishments of all the students and faculty who have competed on behalf of Le Cordon Bleu Schools North America Programs," said Kirk Bachmann, vice president of Education for Le Cordon Bleu Schools North America. "The skill and dedication our students and faculty have exemplified in these competitions signifies the quality of education featured at our Le Cordon Bleu Programs nationwide."

The competitions from which these students and faculty emerged victorious cover a wide range of skill and proficiency. Other recent accomplishments include:

• The Cooking and Hospitality Institute of Chicago
  Chef Tim Bucci from The Cooking and Hospitality Institute of Chicago won Gold and Silver medals in the Hot Food Plated Cold Competition at the ACF National Convention.
  The Student ACF Culinary Team won a Silver Medal at the Midwest Regional ACF Convention.
  
  
• Atlantic Culinary Academy
  The ACA Competition Team won second place in Foods of Spain Recipe contest. The team also won a Bronze Medal in State Competition.
  
  
• California Culinary Academy
  Chef Doug Basegio earned a Gold Medal at the Las Vegas Pastry Competition.
  
  
• Pennsylvania Culinary Academy
  The ACF Pittsburgh Chapter Junior Hot Food Team earned a Silver Medal and 2nd place overall at the ACF Regional Conference.
  
  
• Le Cordon Bleu-Miami
  Student David Shamesh, was awarded third place in the Jeune Commis de Confrerie de la Chaine des Rotisseurs Salon des arts Culinaire.
  
  
• Scottsdale Culinary Institute
  Nine instructors and SCI's ACF Junior Competition Team earned numerous medals at the ACF Prescott, Arizona Food Show.
  
  
• Texas Culinary Academy
  Chef Bronwen Weber won the Grand Prize at the Oklahoma Sugar Arts Show. Several of the Patisserie and Baking students placed with their cake creations.