FUTURE CHEFS HEAT UP THE KITCHEN,
PANIER DE MARCHE CUISINE CULINARY SCHOLARSHIP COMPETITION
San Francisco, CA – (December 18, 2007) -- California Culinary Academy, today, announced the winners of the Panier De Marché Cuisine Scholarship Competition. Ten future students participated in the semi-annual event that took place at the prestigious culinary school on December 1; three Californians will receive scholarships to attend the prestigious culinary academy in San Francisco.
Amanda Loguzzo, a current senior of Liberty High School, placed first in the Panier de Marché Cuisine Scholarship Competition at California Culinary Academy in San Francisco on December 1; 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 2008.
Loguzzo, of Brentwood, California, competed against nine other contestants from across the state. At the culinary scholarship competition held at California Culinary Academy, Loguzzo wowed the judges with her original dish "Citrus Salmon with Cous Cous" 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 5th were invited to participate in the event which begins with an essay, and ends with an intense kitchen challenge. Loguzzo is currently enrolled in the August 2008 Le Cordon Bleu Pâtisserie and Baking Program at California Culinary Academy, and hopes to pursue a career as a pastry chef.
Esteban Soria, a current senior at Newtech High School, in Napa, placed second with his original dish "Chicken Apple Pie" and is currently enrolled in the August 2008 Le Cordon Bleu Culinary Arts Program.
Jeronimo Villar, a current senior at De Anza High School, in El Sobrante, earned 3rd Place with his original dish "Baked Salmon with Blue Cheese Sauce" using only the components of a panier de marché, or "market basket."
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 then select the 10 finalists and invite them to compete in the kitchen challenge, which made 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 a protein, starch, vegetable, sauce and garnish.
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 California Culinary Academy:
California Culinary Academy (CCA) was established in 1977 in San Francisco and formed a partnership with the world-renowned Le Cordon Bleu in 1998. Today, CCA has two locations: the Historic California Hall, or Main Campus, operates a student-run restaurant called the Caręme Room; the Satellite Location, which opened in 2004, is located in Potrero Hill. CCA offers Associate of Occupational Studies degrees in Le Cordon Bleu Culinary Arts and Le Cordon Bleu Hospitality and Restaurant Management, and Certificates in Le Cordon Bleu Pâtisserie and Baking. CCA is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). For more information, visit www.caculinary.edu.
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
|
