FUTURE CHEFS SWEETEN UP THE POT, PANIER DE MARCHÉ PÂTISSERIE CULINARY SCHOLARSHIP COMPETITION

San Francisco – (March 11, 2008) -- California Culinary Academy (CCA) announced the winners of the Panier De Marché Pâtisserie Scholarship Competition. Ten future students participated in the semi-annual event that took place at the culinary school on Saturday, March 1; four Californians will receive scholarships to attend the culinary academy in San Francisco.

Vivian Nguyen who attended University of California-Davis, 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 CCA in July.

The first, second and third place winners of the Panier de Marche Patisserie Competition held at the California Culinary Academy in San Francisco on Saturday, March 1, 2008, are shown above (from left to right): First Place-Vivian Nguyen of San Diego, Calif.; Tied for Second Place are – Carole Jessica Cruz of Vallejo, Calif., and Shawn Walker-Smith of Ventura, Calif.; Third Place – Nickolas Ortiz of Porterville, Calif.

Nguyen, of San Diego, competed against nine other contestants, and wowed the judges with her original dish “Lime Cheesecake,” 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.

Nguyen is currently enrolled in the July Le Cordon Bleu Culinary Program at CCA, and hopes to pursue a career as a pastry chef.

Second place was a tie between Carole Jessica Cruz, of Vallejo, and Shawn Walker-Smith of Ventura. Cruz came in second with her original dish, “White Chocolate Custard,” as did Walker-Smith with his original dish, “Chocolate Budino.” Cruz is currently enrolled in the August Pâtisserie and Baking Program; and Walker-Smith is currently enrolled in the April Pâtisserie and Baking program at CCA.

Nickolas Ortiz, currently a senior at Porterville High School, Porterville, Calif., earned third Place with his original dish “Delicia de Laranja,” using only the components of a panier de marché.

Chef Renee Reagan, Instructor and Champion of the competition said, “Each finalist created pastry items from the same list of ingredients, yet each of them approached the ingredients differently. It will be great to see what they are capable of doing once they get to class here at CCA. Vivian’s dessert was fantastic, creative, and delicious and is one of restaurant quality. I am so excited to see the great work she will be doing in the future at CCA.”

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 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 located at 625 Polk with Caręme Room, the student-run restaurant; and at 350 Rhode Island 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 a Certificate in Le Cordon Bleu Pâtisserie and Baking. CCA is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools; and is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). For more information, visit www.baychef.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.