CALIFORNIA HIGH SCHOOLERS WIN COVETED SCHOLARSHIPS

California Culinary Academy Hosts Future Chef of America Competition

San Francisco – (May 29, 2008) – California Culinary Academy (CCA) 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 San Francisco or any one of the 14 affiliate campuses of Le Cordon Bleu Schools North America.

Beau Gillenwater, a senior at Fairfield High School, Fairfield, Calif., 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.

Gillenwater 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. Gillenwater's winning dish was “Chicken Braised in Riesling.”

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.

Amanda Loguzzo of Brentwood, Calif, a senior at Liberty High School, took second place with her original dish, “Chicken Meatloaf with Mushroom Tomato Sauce and Zucchini.” Loguzzo will start her culinary education with the second place scholarship of $3000.

Efren Castaneda, currently a senior at Downtown College Prep in San Jose, earned third Place with his original dish, “Breaded Chicken, Rosemary Garlic Potatoes and Lemon Broccoli with Toasted Almonds.” Castaneda walked away with the third place scholarship of $2,000.00.

Jasmine Fulwood, a senior at Washington Prep in Los Angeles, was awarded an Honorable Mention for her unique pasta plate, “Linguine Mystique and Grilled Vegetable Salad.”

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

About California Culinary Academy
California Culinary Academy (CCA) was established in 1977 in San Francisco and formed a partnership with the world-renowned Le Cordon Bleu in 1998. Today, CCA has two locations: the Historic California Hall located at 625 Polk with Carême Room, the student-run restaurant; and at 350 Rhode Island in Potrero Hill. CCA offers Associate of Occupational Studies degrees in Le Cordon Bleu Culinary Arts and Le Cordon Bleu Hospitality and Restaurant Management, and a Certificate in Le Cordon Bleu Pâtisserie and Baking. CCA is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools; and is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). For more information, visit www.caculinary.edu.

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.