About Le Cordon BleuLe Cordon Bleu is one of the largest providers of quality culinary arts education worldwide. Our network of 16 schools in the United States offers culinary students a hands-on education with faculty dedicated to providing students with the necessary skills, knowledge, support and guidance to pursue fulfilling career opportunities in the culinary arts. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer. Find disclosures on graduation rates, student financial obligations and more at www.Chefs.com.disclosure. Le Cordon Bleu is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information about Le Cordon Bleu, go to www.Chefs.edu. Le Cordon Bleu ® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation.
Continuing its leadership in culinary arts education, Le Cordon Bleu (LCB) College of Culinary Arts was recently designated host of the next Certified Master Chef (CMC) exam. In 2014, chefs from across the country will travel to Le Cordon Bleu College of Culinary Arts in Los Angeles to participate in the rigorous examination process. The CMC certification, granted through the American Culinary Federation, is the highest level of certification for professionals in the culinary industry. The American Culinary Federation selected Le Cordon Bleu to serve as host for this prestigious and time-intensive exam following a comprehensive application and review process. This marks only the second time that the American Culinary Federation has chosen a culinary school as the testing location. “Being selected as a test site is a great honor for Le Cordon Bleu, but also a valuable learning experience for our students,” said Certified Master Chef Edward Leonard, Vice President Culinary Education and Corporate Executive Chef of Le Cordon Bleu. “They have the unique opportunity to learn more about the exam and the CMC status, as well as gain exposure to master chef candidates.” Administered by the American Culinary Federation, the CMC designation is the most advanced certification for culinary professionals. The testing process features an eight-day culinary exam, which asks U.S. chefs to display skilled cooking techniques, kitchen safety and sanitation knowledge. In preparation for the exam, chefs must complete 130 hours of instruction, menu planning and timed cooking. Le Cordon Bleu is also offering its employees an opportunity to qualify for the exam by offering a Certified Master Chef Preparation Program for full-time faculty and academic staff. Participants complete assessments that are designed to reflect the judging and scoring process of the CMC exam and also receive mentoring from Certified Master Chefs Edward Leonard and Ferdinand Metz, Le Cordon Bleu Executive Dean and Chairman of the Le Cordon Bleu National Advisory Board. Chefs Leonard and Metz are two of only 72 CMCs nationwide. Those who successfully complete the Le Cordon Bleu preparatory program will be eligible to participate in the CMC testing and pursue recognition for their achievements from the highly respected American Culinary Federation.