For some, the Governors Ball is the first step on their career path, as a few CSCA students secure full-time employment with Wolfgang Puck after graduating
Pasadena, Calif. (Vocus) February 19, 2009
California School of Culinary Arts (CSCA) students in starched white chef jackets have descended upon Wolfgang Puck's base of operations at Hollywood and Highland to begin prepping for the much anticipated Governors Ball on Sunday, February 22. Hollywood's brightest stars will be in attendance, but it is the culinary students that will shine on "Oscar Night."
Approximately 100 Le Cordon Bleu Program student hopefuls applied for the opportunity to work alongside Wolfgang Puck and his team leading up to this annual event. The 42 Culinary and Patisserie students were selected based on the recommendations of instructors and performance at previous events. This opportunity of a life-time charges the students with preparing dinner for more than 1600 of Hollywood's elite.
"For some, the Governors Ball is the first step on their career path, as a few CSCA students secure full-time employment with Wolfgang Puck after graduating," said Rebecca Marrs, Director of Career Services for the California School of Culinary Arts.
In order to graduate, CSCA requires its students to complete an externship and encourages participation in special events, many of which are high-profile productions with prestigious caterers.
"We emphasize the importance of a hands-on experience at CSCA," explained Marrs. "During the week, students are immersed in the kitchen classrooms and are encouraged to experience the industry by staffing events or working part-time in their chosen field."
The school has a 10-year history of collaboration with Wolfgang Puck Catering. "We are pleased that Chef Puck has chosen to work alongside CSCA/Le Cordon Bleu students over the years and our students appreciate the opportunity he has provided for them," said Tony Bondi, President of the California School of Culinary Arts.
About California School of Culinary Arts
California School of Culinary Arts (CSCA) was established in 1994 in Pasadena, Calif., and formed a partnership with the internationally renowned Le Cordon Bleu. With campuses in Pasadena and Hollywood, CSCA is an affiliate of Le Cordon Bleu Schools North America - one of the largest providers of quality culinary arts education. Accredited by the Accrediting Council for Independent Colleges and Schools, CSCA offers the prestigious Le Cordon Bleu education through four different degree and diploma programs in Culinary Arts, Pâtisserie & Baking and Hospitality and Restaurant management. California School of Culinary Arts is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, go to http://www.csca.edu.
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