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Le Cordon Bleu Schools in North America Expands Sustainability Practices

Hoffman Estates, Ill. (May 17, 2010) — Le Cordon Bleu Schools in North America (LCB) today announced an expansion of its sustainability practices, including enrollment in the National Restaurant Association’s “Greener Restaurants” initiative and a phased approach to using cage-free eggs.

“Le Cordon Bleu has long been a leader in culinary education,” said Brian Williams, senior vice president responsible for the Le Cordon Bleu Schools in North America. “Teaching our students sustainable practices prepares them to be progressive in choosing ingredients that consider animal welfare and green initiatives.”

LCB began taking steps in 2008 to develop a new curriculum that addresses sustainability with the addition of a “Contemporary Cuisine” course that focuses on special-needs diets and healthy cooking. The course emphasizes use of organic and local foods, such as local milk, antibiotic and hormone-free meats and seasonal organic produce.

Many LCB campuses have their own gardens, some compost food waste, and all have excellent relationships with local farmers and industry partners who share the belief in good citizenship. How the hospitality and food service industries impact the environment is something LCB culinary professionals embrace and support every day.

In joining the National Restaurant Association’s “Greener Restaurants” initiative, LCB will further teach its students how to manage costs while incorporating farm-to-table sustainability practices in restaurants. The program also focuses on teaching how to market green initiatives onsite and online.

LCB is also working to incorporate cage-free eggs into kitchens and student-run restaurants where there are reasonable supplies available in local markets. Cage-free eggs are laid by hens that are given space to move and allowed to display natural behaviors, such as spreading their wings and nesting.

LCB is known worldwide for its emphasis on innovation, tradition and refinement. Its faculty members are committed to educating tomorrow’s culinary professionals on the importance of using high-quality ingredients that are consistent with restaurant industry trends and sustainable communities.

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 www.Chefs.edu.

Le Cordon Bleu ® and the Le Cordon Bleu logo are registered trademarks in North America of Career Education Corporation.


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