WESTERN CULINARY INSTITUTE STUDENTS EARN SILVER MEDAL

PORTLAND, ORE. (February 28, 2008) - Five Western Culinary Institute (WCI) students showed they can handle the heat in the kitchen. The team of culinary students placed second in the American Culinary Federation’s (ACF) Annual Oregon State Culinary Competition in Medford, Ore.

Students Mike Anderson, Nell Clark, Mi Kim, Adam Desimone and Brian King worked together to show off their culinary abilities. The team created a four-course meal complete with an appetizer, salad, entrée and dessert. In addition to the meal, the group of students performed a series of timed challenges that demonstrated their knife skills.

“The students’ hard work paid off,” said Western Culinary Chef Instructor and team coach Chef Tina Powers, CEC, CCE, CMB. “They spent evenings and weekends perfecting their art and at competition time, the team prepared a delicious meal and performed very well. We are very proud of their latest accomplishment.”

The ACF hosted the Oregon State Culinary Competition as a qualifier for the American Culinary Federation National Convention, to be held in Las Vegas, in July. WCI hosts an American Culinary Federation chapter as a professional development resource for students.

Since its inception in 1983, Western Culinary Institute (WCI) has been a popular destination for students preparing for careers in the culinary and hospitality industries. A Le Cordon Bleu Schools North America Affiliate, WCI provides opportunities for students to learn from industry professionals and gain hands-on experience through its programs and two onsite, student-run restaurants -- Restaurant Bleu and Café Bleu. Western Culinary Institute offers Associate of Occupational Studies degrees in Le Cordon Bleu Culinary Arts, Le Cordon Bleu Pâtisserie and Baking and Le Cordon Bleu Hospitality and Restaurant Management as well as Diplomas in Le Cordon Bleu Culinary Arts and Le Cordon Bleu Pâtisserie & Baking. In 2007, the school received a “School of Distinction” award from the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT), which recognizes institutions that have demonstrated a commitment to the expectations and rigors of ACCSCT accreditation, as well as a commitment to delivering innovative educational programs. 2008 marks WCI’s 25th anniversary as a Portland, Ore. mainstay with a rich tradition of providing students rewarding educational opportunities. For more information about WCI, its programs, instructors and student life, please visit wci.edu or call (503) 223-2245.

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.