Press Releases
FUTURE CHEFS SWEETEN UP THE POT, PANIER DE MARCHÉ PÂTISSERIE CULINARY SCHOLARSHIP COMPETITION
MIAMI - (March 19, 2008) – Le Cordon Bleu College of Culinary Arts – Miami (LCB-Miami), today, announced the winners of the Panier De Marché Pâtisserie Scholarship Competition. Ten contestants participated in the semi-annual event that took place at the culinary school on Saturday, March 1; three future students will receive scholarships to attend the culinary academy in Miami.
Karen Rios a current senior at Dr. Michael Krop Senior 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 her tuition when she attends the Academy in August.
Rios of Miami, competed against nine other contestants, and wowed the judges with her original dish “Passion Fruit Cheesecake Tart” 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.
The first, second and third place winners of the Panier De Marché Pâtisserie Scholarship Competition held at Le Cordon Bleu College of Culinary Arts-Miami on Saturday, March 1, are shown above (from left to right): Third Place-Gabriel Ramos; First place-Karen Rios; and Second Place – Nicholas A. Prieto.
Rios is currently enrolled in the August Le Cordon Bleu Pâtisserie and Baking Program at LCB-Miami, and hopes to pursue a career as a pastry chef.
Nicholas Prieto, a current senior at Coral Reef Senior High School, in Miami, placed second with his original dish “White Chocolate and Orange Cram “Geletine” with Raspberry Coulis,” and is currently enrolled in the August Le Cordon Bleu Culinary Arts Program.
Gabriel Ramos, a current senior at Lincoln Marti High School, Miami, earned third place with his original dish “Chocolate Almond Flourless Torte,” using only the components of a panier de marché.
Chef Michelle Segui, instructor and champion of the competition said, “The participants in the Panier De Marché Pâtisserie Scholarship Competition are students who have shown amazing potential in a field they are still very unfamiliar with as professionals. The final dishes were made well and I look forward to the success of these students upon graduating from Le Cordon Bleu College of Culinary Arts Miami.”
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 Miami
Le Cordon Bleu College of Culinary Arts Miami offers students a hands-on educational experience with an experienced faculty dedicated to providing students with the necessary skills, knowledge, support and guidance to develop a rewarding career in the culinary arts. Le Cordon Bleu College of Culinary Arts Miami is an affiliate of Le Cordon Bleu Schools North America, one of the largest providers of quality culinary arts education. Few institutions possess the distinguished reputation of Le Cordon Bleu, the renowned cooking school with Parisian roots dating back to 1895. 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 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. Le Cordon Bleu College of Culinary Arts Miami is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information about Le Cordon Bleu College of Culinary Arts Miami, please visit 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.
