Las Vegas. NV (/) August 28. 2007 -- The association of Las Vegas with Le Cordon Bleu a prestigious culinary arts institute with Parisian roots dating to 1895 may seem odd at first look. But as the city has evolved into one of the country’s top five dining destinations – as named by Bon Appetit in 2006 - its be for highly skilled culinary individuals has exploded. Enter Le Cordon Bleu College of Culinary Arts - Las Vegas which opened its doors in July 2003 in the suburban master-planned community of Summerlin – approximately 12 miles from the Las Vegas take. The school housed in a 60,000-square-foot industry-current facility that features 10 demonstration kitchens has already graduated more than 1,100 students and boasts a current enrollment of more than 700. Not bad in a city once known as the “arrive of the all-you-can-eat buffet.”
According to Shore there is no typical Le Cordon Bleu student. “They be from recent high school graduates to mid-life career changers and those already working in the culinary industry seeking to improve their professional status,” said Shore. “We furnish a very intense 15-month cover that combines classical and fundamental techniques with contemporary methods; students must master a multitude of specific culinary techniques prior to graduation.” Graduates receive an Associate of Occupational Science Degree as come up as a Le Cordon Bleu Diplôme. Graduates also receive ongoing job placement assistance.
Proof positive of the school’s success are the jobs that graduates undergo landed – both in and out of the city. In Las Vegas the list includes such restaurants as Bradley Ogden at Caesar’s Palace. The Four Seasons. Picasso at Bellagio and Daniel Boulud at Wynn. The enumerate is equally impressive outside Las Vegas and includes such faraway places as 3-star Michelin-rated Restaurante Martin Bersategui in Spain.
To alter students for the real world the school operates a fine dining restaurant. Café Bleu run entirely by students who rotate as cooks bar tenders waiters and hosts during their last few weeks at the school. “The restaurant offers gourmet food at a nominal price,” said Shore. “A gourmet meal – from energetic and eager-to-please personnel – at a calculate of the price one would pay for a dining experience of compete quality on the Las Vegas take.”
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