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LOCAL STUDENTS HEAT UP KITCHEN IN COMPETITION LE CORDON BLEU COLLEGE OF CULINARY ARTS MIAMI
THREE HIGH SCHOOL SENIORS PLACE IN PANIER de MARCHÉ CUISINE SCHOLARSHIP COMPETITION
MIRAMAR, FL (January 11, 2008) – Local high school seniors took first, second and third place in the Panier de Marché Cuisine Scholarship Competition, at Le Cordon Bleu College of Culinary Arts Miami (LCB-Miami), on December 1; and will receive scholarship awards in amounts of $1,500, $1,000 and $500 respectively.
The winners are: Florence Cheung, first place, senior at North Miami Beach Senior High School; Damane Palmar, second place, senior at Plantation High School; and Rony Gomez, third place, senior at Miami Coral Park SHS. All three contestants competed against nine other contestants from across the state. At the culinary scholarship competition held at LCB Miami, the top three wowed the judges with their original dishes using only the components of a Panier de Marché, or "market basket".
The Panier de Marché Cuisine scholarship competition takes place twice yearly at 12 of the Le Cordon Bleu Schools North America locations. Future students enrolled in their Le Cordon Bleu Schools North America affiliate of choice, as of October 5, were invited to participate in the event which begins with an essay; and ends with an intense kitchen challenge.
Kelly Bozarth, president of LCB Miami, said "All three demonstrated tremendous creativity in preparation and presentation; and have the potential to be very successful culinary students."
The Panier de Marché Cuisine 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 from LCB-Miami, which includes the school’s executive chef, a department chair and a chef instructor, select the 10 finalists and invite them to compete in the second phase, the kitchen challenge. 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 a protein, starch, vegetable, sauce and garnish.
The Panier de Marché Cuisine, a culinary scholarship competition, was open to future students who were enrolled by October 5, to attend LCB-Miami but had not started school at any Le Cordon Bleu Schools North America location prior to the date of the actual competition which was December 1, 2007.
Le Cordon Blue Schools North America will host a Panier de Marché Cuisine Scholarship Competition in March 2008 for future students enrolled in the Le Cordon Bleu Pâtisserie and Baking Programs.
About Le Cordon Bleu College of Culinary Arts Miami
Le Cordon Bleu College of Culinary Arts Miami offers students a hands-on educational experience with a faculty dedicated to providing students with the necessary skills, knowledge, support and guidance to develop a successful career in the culinary arts. Le Cordon Bleu College of Culinary Arts Miami is an affiliate of the Le Cordon Bleu Schools North America network. Two distinguished Le Cordon Bleu Programs are offered at Le Cordon Bleu College of Culinary Arts Miami: The Associate of Science Degree Program in Le Cordon Bleu Culinary Arts; and the Le Cordon Bleu Pâtisserie & Baking Diploma Program. The school features a consistent approach to instruction called "co-teaching," which emphasizes cross-training and regular guest faculty visits from Le Cordon Bleu International, offering students a global perspective on the culinary arts. For more information about Le Cordon Bleu College of Culinary Arts Miami go to: www.miamiculinary.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.
