Press Release

HOFFMAN ESTATES, Ill., Apr 19, 2010 (BUSINESS WIRE) --Le Cordon Bleu Schools in North America is proud to announce that five alumni have been named to the list of Best New Chefs by Food & Wine magazine. The magazine's annual Best New Chefs award honors exceptionally talented men and women who are pushing culinary boundaries in America.

"It's an honor to see our alumni recognized for their expertise by such a prominent culinary publication," said Chef Kirk T. Bachmann, vice president, academics, Le Cordon Bleu College of Culinary Arts. "This award is a testament to the classical training and foundational skills we provide our students, and we're very proud of their creative approach and accomplishments."

Each of the ten winners will be featured in the July issue of the publication. Here's a glimpse at the five alumni, as reported by Food & Wine magazine:

• Matt Lightner - Graduate of Western Culinary Institute, currently known as Le Cordon Bleu College of Culinary Arts in Portland; Lightner is now a chef at Castagna in Portland, Oregon.
• Clayton Miller - Graduate of Pennsylvania Institute of Culinary Arts, currently known as Le Cordon Bleu Institute of Culinary Arts in Pittsburgh; Miller is owner and chef at Trummer's on Main in Clifton, Virginia, where he serves his trademark creative American cuisine.
• Jonathan Sawyer - Graduate of Pennsylvania Institute of Culinary Arts, currently known as Le Cordon Bleu Institute of Culinary Arts in Pittsburgh; Sawyer is now owner and chef at The Greenhouse Tavern in Cleveland, which was also named one of Bon Appetit Magazine's Top Ten Best New Restaurants in America.
• Alex Seidel - Graduate of Western Culinary Institute, currently known as Le Cordon Bleu College of Culinary Arts in Portland; Seidel is owner and chef at Fruition in Denver, where he truly embraces the farm-to-table practice. Seidel owns a farm in Colorado where he grows his own greens, vegetables and herbs.
• James Syhabout - A graduate of the California Culinary Academy, a Le Cordon Bleu in North America school, Syhabout opened Commis in Oakland, California, where he is the chef de cuisine. Prior to opening the restaurant, Syhabout worked in several Michelin Star restaurants, including The Fat Duck, el Bulli, Mugaritz and Alkimia.

About Le Cordon Bleu

Le Cordon Bleu (LCB) is one of the largest providers of quality culinary arts education worldwide. Our network of 17 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. LCB does not guarantee employment or salary and 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 http://cts.businesswire.com/ct/CT?id=smartlink&url=http%3A%2F%2Fwww.lecordonbleuschoolsusa.com%2F&esheet=6254573&lan=en_US&anchor=www.Chefs.edu&index=2&md5=fb2d241a075a95d187ab097644331f94.

Le Cordon Bleu (R) and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation.

SOURCE: Career Education Corporation

Career Education Corporation
Angela Loiacono
(847) 585-3809
aloiacono@careered.com