GEORGIA HIGH SCHOOLERS WIN COVETED SCHOLARSHIPS

Le Cordon Bleu College of Culinary Arts Atlanta Hosts Future Chef of America Competition

Atlanta (May 29, 2008) - Le Cordon Bleu College of Culinary Arts Atlanta (LCB) announced the winners of the Future Chef of America Scholarship Competition. Ten high school students participated in the annual event that took place at the culinary school on Saturday, May 10; three received scholarships to attend the culinary academy in Atlanta or any one of the 14 affiliate campuses of Le Cordon Bleu Schools North America.

Devin Wilson, a senior at Mount Zion High School, Carrollton, Ga., placed first in the Future Chef Scholarship Competition and will receive a scholarship award in the amount of $5,000 to be used toward his tuition.

Wilson competed against nine other contestants in a 90-minute race to prepare and present a two-course menu using only materials from a list of ingredients provided prior to the event. Wilson's winning entrée was, "Braised Chicken Legs and Thighs with a Sautéed Vegetable Side."

The Future Chef of America Scholarship Competition takes place annually at 12 of the Le Cordon Bleu Schools North America affiliate school locations. The winners can use their scholarship dollars at any of the Le Cordon Bleu Schools of their choice. To participate in the event, judges first evaluate contestants based on academic performance, as well as an essay on their goals and professional aspirations in the culinary industry. The competition ends with an intense 90-minute kitchen challenge.

Antrovious Ferguson of Columbus, Ga., a senior at W.H. Shaw High School, took second place with his original dish, "Herb Crusted Chicken with an Apple-Cream Sauce and a Side of Steamed Asparagus and Three-Veggie Ant Rice." Ferguson will start his culinary education with the second place scholarship of $3000.

Timothy Headley, currently a senior at Stephenson High School in Stone Mountain, Ga., earned third place with his original dish, "Pan Fried Chicken Breast Over a Bed of Linguini Noodles Smothered in a Mushroom Alfredo Sauce with Steamed Broccoli and Carrots." Headley walked away with the third place scholarship of $2,000.00.

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 Atlant
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.