Pittsburgh (March 26, 2009) – Pennsylvania Culinary Institute (PCI) announced today the local winners of the 3rd Annual Le Cordon Bleu Schools North America Market Basket Competition. Ten future students participated in the semi-annual event that took place on March 21; and three received scholarships to attend the Pittsburgh culinary school.
Second-Place winner Gladys Kemp, from Edgewood High School, Maryland, will begin her culinary education at PCI in September.
First-Place winner Kelly Wayt, a home-schooled student from Columbus, Ohio, competed against nine other contestants from several states including Pennsylvania, West Virginia, New York, New Jersey and Maryland. Wayt is currently enrolled in the culinary arts program starting this April and hopes to pursue a career as a chef. “Hearing ‘wows’ only inspires me more!” Wayt said after the competition.
The Le Cordon Bleu Market Basket Competition takes place twice yearly at 14 of the Le Cordon Bleu Schools North America locations. This year’s pastry competition began with an essay and concluded with an intense kitchen challenge at Pennsylvania Culinary Institute.
Third-Place went to West Virginian Joe Walton, from Lewis County High School in Weston. He will begin his culinary education in April.
The Le Cordon Bleu Market Basket Scholarship Competition is two-phased. First, future students submit an online entry form which includes a 75 – 150 word essay demonstrating their interest, desire and passion for becoming a chef; a team of judges select the finalists and invite them to compete in the kitchen challenge. Then, on the day of the scholarship competition, future students are given a market basket containing key ingredients. They have 90 minutes to prepare and present two identical plated desserts (one for presentation and one for judging).
In December, Le Cordon Bleu Schools North America will host a cuisine-focused Market Basket Scholarship Competition for future students enrolled in the Le Cordon Bleu Culinary Arts Programs.
About Pennsylvania Culinary Institute
Located in the heart of Pittsburgh’s Cultural District, Pennsylvania Culinary Institute strives to ensure that its chef instructors and programs are current with the progressive styles, skills and industry current technology used in the culinary world today. Through its partnership with the prestigious Le Cordon Bleu Paris cooking school and association with Le Cordon Bleu Schools North America, the Institute’s curriculum is based on Le Cordon Bleu’s internationally renowned programs. Accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT), the Institute offers an Associate of Specialized Technology (AST) degree in Le Cordon Bleu Culinary Arts and Le Cordon Bleu Pâtisserie and Baking, and an Associate in Specialized Business (ASB) degree in Le Cordon Bleu Hospitality and Restaurant Management; as well as a diploma program in Le Cordon Bleu Culinary Techniques; and is located at 717 Liberty Avenue, Pittsburgh, PA 15222. Pennsylvani a Culinary Institute is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, please visit www.pci.edu or call (412) 566-2433.
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
