Monday, March 21, 2011

Three chefs from Le Cordon Bleu College of Culinary Arts inducted into Chaîne des Rôtisseurs

At a dinner hosted at the school on Friday, February 25, three top chefs from the Le Cordon Bleu College of Culinary Arts [Orlando] were recently inducted as Professional Chef Rôtisseurs in the renowned French International Gastronomy Association, the Chaîne des Rôtisseurs.

The newly inducted Professional Chef Rôtisseurs include Chef Edward Leonard, CMC, executive chef, an accomplished author of seven culinary books and one of only 72 Certified Master Chefs (CMC) in the U.S; Chef Jean Rene Thiery, a chef instructor who has served as executive chef of three different restaurants in France and in the U.S. and began his culinary career at the age of 18. He received a diploma of French Master Pastry Chef in 1981; and Chef Richard Barth, lead culinary instructor.
Left to right: Chef Barth, Chef Leonard and Chef Thiery
 This is a significant occasion for Le Cordon Bleu as the Chaîne actively encourages the raising of catering standards and the training of future chefs. In addition, the national chapter of Chaîne des Rôtisseurs provided a $1,000 scholarship to the college.

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