FUTURE CHEFS SWEETEN UP THE POT, PANIER DE MARCHÉ PÂTISSERIE CULINARY SCHOLARSHIP COMPETITION

Atlanta - (March 18, 2008) – The Le Cordon Bleu College of Culinary Arts Atlanta (LCB Atlanta), today, announced the winners of the Panier De Marché Pâtisserie Scholarship Competition. Ten future students participated in the semi-annual event that took place at the culinary school on Saturday, March 1; three high school students from Georgia will receive scholarships to attend the culinary academy in Atlanta.

Brett Dontae Bush, a current senior of Southwest Dekalb High School, placed first in the Panier de Marché Pâtisserie Scholarship Competition, and will receive a scholarship award in the amount of $1,500 to be used toward his tuition when he attends the academy in August.

Bush, of Decatur, competed against nine other contestants, and wowed the judges with his original dish, “The Grown Up Ice Cream Sandwich with Raspberry Puree, Crème Anglais, and Chocolate Ganache,” using only the components of a panier de marché, or “market basket.”

The Panier de Marché Pâtisserie Scholarship Competition takes place twice yearly at 12 of the Le Cordon Bleu Schools North America affiliate school locations. Future students enrolled in the Le Cordon Bleu Schools North America affiliate of choice as of January 14th were invited to participate in the event which begins with an essay, and ends with an intense kitchen challenge.

Bush is currently enrolled in the August Le Cordon Bleu Pâtisserie and Baking Program at LCB Atlanta, and hopes to pursue a career as a pastry chef.

Nicholas Barron, a current senior at Columbia High School, in Decatur, placed second with his original dish, “Strawberry Almond Pound Cake Topped with Chocolate Glaze Accented with Chocolate Covered Strawberries and Almonds” and is currently enrolled in the August Le Cordon Bleu Culinary Arts Program.

Catalina L. Martinez, a current senior at Elbert County High School, Elberton, earned third Place with her original dish, “Chocolate Indulgence Cake with Strawberries in a bed of Strawberry Sauce and Topped with Chocolate Sauce” using only the components of a panier de marché.

Chef Don Jones, director of high school admissions, and champion of the competition said, “The students totally surprised us with the degree of difficulty they were trying to achieve in a baking competition. The creativity and professionalism from these students leads me to believe that we will have an unbelievable 2008 class.”

The Panier de Marché Pâtisserie Scholarship Competition is two-phased. First, future culinary students submit an online entry form which includes a 150-250 word essay demonstrating their interest, desire and passion for becoming a chef. A team of judges then select the 10 finalists and invite them to compete in the kitchen challenge, which makes up the second phase of the competition. On the day of the scholarship competition, future students are given a market basket containing key ingredients. They then have 90 minutes to prepare and present two identical plates consisting of assorted fruits, dairy items, and dry goods.

The judges assess the contestants on cooking technique; kitchen organization including safety and sanitation; and presentation, taste and timing.

About Le Cordon Bleu College of Culinary Arts Atlanta
Le Cordon Bleu College of Culinary Arts Atlanta offers students one of the most intensive, practical, and comprehensive training programs in the field of culinary arts. Le Cordon Bleu College of Culinary Arts Atlanta (LCB Atlanta) is an affiliate of Le Cordon Bleu Schools North America network which was established in 2003 to bring the esteemed Le Cordon Bleu Culinary Programs to the Atlanta area. Its association with Le Cordon Bleu Paris represents a union of some of the finest in European and North American culinary arts training programs available today. The educational programs at LCB Atlanta are designed to prepare students for professional opportunities and rewarding careers in the international food-service industry. Each student receives a comprehensive, challenging, hands-on education in the classic and modern culinary arts. The professional faculty at LCB Atlanta guide students through theoretical concepts and practical and creative applications of culinary techniques. Le Cordon Bleu College of Culinary Arts Atlanta is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, please visit www.atlantaculinary.com.

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.