Why I want to be a chef or culinary professional.
Hoffman Estates, Ill. (Vocus) June 26, 2008
Aspiring chefs from high schools across the country competed for the honor of being named “Future Chef of America.” From Miami to San Francisco, 12 affiliate schools of the Le Cordon Bleu Schools North America simultaneously held competitions giving seniors a chance to win scholarships and other prizes amounting to more than $120,000.
Competitors were racing against the clock while they created culinary works of art. Within 90 minutes, finalists were required to create their very own signature menu using only the ingredients approved for the event. Their presentation, cooking and organizational skills were evaluated throughout the competition. Twelve high school seniors across the nation walked out of kitchens that day holding the title, “Future Chef of America – 1st Place,” in addition to a $5,000 scholarship to any one of the Le Cordon Bleu College of Culinary Arts campuses.
Kirk T. Bachmann, Corporate Chef and Vice President of Academics for Le Cordon Bleu Schools North America, said, “This year’s event showcased the talents of over 100 high school seniors from across the country. The level of skill was absolutely outstanding among these young people and their determination was inspirational. We are dedicated to the education of these individuals; after all, they are the future of the culinary industry.”
Contestants were chosen to participate in the competition based on an essay answering the question: “Why I want to be a chef or culinary professional.” At each of the 12 Le Cordon Bleu affiliate schools, 10 entries were selected to compete in the final competition.
The following high school seniors were awarded Future Chef of America – 1st Place:
Beau Gillenwater, Fairfield High School, Fairfield, Calif.: Awarded at California Culinary Academy
Terrance Slamet, Gabrielino High School, San Gabriel, Calif.: Awarded at California School of Culinary Arts
Justin Daniels, Bradley-Bourbonnais Community High School, Bourbonnais, Il.: Awarded at The Cooking and Hospitality Institute of Chicago
Devin Wilson, Mount Zion HS, Carrollton, Ga.: Awarded at Le Cordon Bleu College of Culinary Art Atlanta
Tou Xeng Xiang, Sanger High School, Sanger, Calif.: Awarded at Le Cordon Bleu College of Culinary Arts – Las Vegas
Victoria Nieto, Cypress Bay High School, Weston, Fla.: Awarded at Le Cordon Bleu College of Culinary Arts – Miami
Tom Thammavong, Mayo High School, Rochester, Minn.: Awarded at Le Cordon Bleu College of CulinaryArts – Minneapolis / St. Paul
Christine Siebert, Melbourne High School, Melbourne, Fla.: Awarded at Orlando Culinary Academy
Ali Phillippi, Mt. Lebanon High School, Pittsburgh: Awarded at Pennsylvania Culinary Institute
Josh Bauer, Pinnacle High School, Phoenix: Awarded at Scottsdale Culinary Institute
Logan Michael Paris, Graham High School, Graham, Texas: Awarded Texas Culinary Institute
Elyssa Conn , Timberline High School, Olympia, Wash.: Awarded at Western Culinary Institute
About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America are members of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education in the United States. 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: http://www.LeCordonbleuschoolsusa.com.