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FUTURE CHEFS SWEETEN UP THE POT, PANIER DE MARCHÉ PÂTISSERIE CULINARY SCHOLARSHIP COMPETITION
Stephanie Magaña, of Littlerock, Calif., takes first place in the Panier De Marché Pâtisserie Scholarship Competition at the California School of Culinary Arts in Pasadena on Saturday, March 1, 2008, with her original dish, “Summer Berry Crepes with Berry Coulis and Whipped Cream.”
Pasadena, Calif – (March 11, 2008) - The California School of Culinary Arts, today, announced the winners of the Panier De Marché Pâtisserie Scholarship Competition. Ten future students participated in the semi-annual event that took place at the culinary school on Saturday, March 1; three Californians will receive scholarships to attend the culinary school in Pasadena.
Stephanie Magaña, a current senior of Littlerock High School, placed first in the Panier de Marché Pâtisserie Scholarship Competition and will receive a scholarship award in the amount of $1,500 to be used toward her tuition when she attends the school in August.
Magaña, of Littlerock competed against nine other contestants. She wowed the judges with her original dish “Summer Berry Crepes with Berry Coulis and Whipped Cream” using only the components of a panier de marché, or “market basket.”
The Panier de Marché Pâtisserie Scholarship Competition takes place twice yearly at 12 of the Le Cordon Bleu Schools North America affiliate school locations. Future students enrolled in the Le Cordon Bleu Schools North America affiliate of choice as of January 14th were invited to participate in the event which begins with an essay, and ends with an intense kitchen challenge.
Magaña is currently enrolled in the August Le Cordon Bleu Pâtisserie and Baking Program at California School of Culinary Arts, and hopes to pursue a career as a pastry chef.
Terrance Slamet of San Gabriel, Calif., placed second in the Panier De Marché Pâtisserie Scholarship Competition at the California School of Culinary Arts on Saturday, March 1, with her original dish,” Zeppoles-Italian Doughnuts.”
Terrance Slamet, a current senior at Gabrielino High School, in San Gabriel, placed second with her original dish “Zeppoles-Italian Doughnuts” and is currently enrolled in the August Le Cordon Bleu Culinary Arts Program.
Diego Argoti, a current senior at John Burroughs High School, Burbank, earned 3 rd Place with his original dish “Chocolate de Noisette.” Argoti is also enrolled in the Le Cordon Bleu Culinary Arts Program beginning in August.
Diego Argoti placed third in the Panier De Marché Pâtisserie Scholarship Competition at the California School of Culinary Arts in Pasadena on Saturday, March 1, 2008, with his original dish, “Chocolat de Noisette.”
Bill Momary, program director-patisserie & baking and champion of the competition said, “All the finalists walked away a winner from the competition. Each future student left the competition filled with excitement and anxious to start their education towards a career in the culinary industry.”
The Panier de Marché Pâtisserie Scholarship Competition is two-phased. First, future culinary students submit an online entry form which includes a 150-250 word essay demonstrating their interest, desire and passion for becoming a chef. A team of judges then select the 10 finalists and invite them to compete in the kitchen challenge, which makes up the second phase of the competition. On the day of the scholarship competition, future students are given a market basket containing key ingredients. They then have 90 minutes to prepare and present two identical plates consisting of assorted fruits, dairy items, and dry goods.
The judges assess the contestants on cooking technique; kitchen organization including safety and sanitation; and presentation, taste and timing.
About California School of Culinary Arts
Established in 1994, California School of Culinary Arts (CSCA), Pasadena, is located near one of the most famous and dynamic areas of the nation – Los Angeles. The surrounding agricultural valleys produce some of the finest ingredients for future chefs and hospitality managers: from the established wine industry in the Santa Ynez Valley and booming wine community in Temcula, to the organic farming movement in Ventura County. Today, CSCA offers students a hands-on educational experience with a superior faculty dedicated to providing students with the necessary skills, knowledge, support and guidance to ensure the successful development of a career in the culinary arts. Students gain practical, real-world experience while demonstrating their skills at the student – run 561 Restaurant. CSCA offers the prestigious Le Cordon Bleu Diplôme through three different programs: An Associate of Occupational Studies Degree Program in Le Cordon Bleu Culinary Arts, a Diploma Program in Le Cordon Bleu Hospitality and Restaurant Management, and a Diploma Program in Le Cordon Bleu Pâtisserie and Baking. CSCA formed a partnership with the internationally renowned Le Cordon Bleu – one of the leading authorities on culinary techniques, training and development for over a century. CSCA is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, go to www.csca.edu.
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.
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