Le Cordon Bleu Schools hired Edward Leonard, CMC, WGMC, AAC, as vice president and corporate chef for Le Cordon Bleu Schools in North America. In his new role, he is responsible for faculty training and development as well as providing hands-on leadership for all 17 Le Cordon Bleu campuses throughout North America.Leonard joins Le Cordon Bleu from Westchester Country Club in Rye, N.Y., where he was assistant general manager and director of culinary operations. One of just 72 certified master chefs in the U.S., Leonard also is the immediate past president of the American Culinary Federation and has worked in the foodservice industry for the past 25 years. For more information, visit www.chefs.edu.
