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Business & Tech

Le Cordon Bleu Teaches Culinary Excellence

Since 2003, this Tucker college of over 1,000 students has been graduating future chefs.

According to the American Restaurant Association, restaurant sales have increased ten-fold since 1970 and the industry employs about nine percent of the U.S. workforce. In addition, the U.S. Bureau of Labor Statistics regards food preparation employment prospects as good. Contrast that to the overall dismal American job market, especially for young adults. 

Le Cordon Bleu College of Culinary Arts, 1927 Lakeside Pkwy., first opened in Tucker in 2003. The school often provides the well-trained graduates who can enhance the typical consumer’s dining experience.

Also, those graduates likely have a step up in finding gainful employment. As Tucker LCB President Glenn Mack told Tucker Patch, “We bring in different employers to recruit on-site at job fairs.” A visit to the school showed many employers listed on walls, although employment is not guaranteed.

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LCB originated in Paris in 1895 but don’t let the name fool you. More than French food is taught in the Tucker LCB’s spacious 66,000 square-foot campus building with ten state-of-the-art kitchen and five lecture classrooms. For example, 40 chef instructors teach 450 proficiencies and techniques at this American Culinary Federation-accredited school.   

Tucker LCB students can earn certificates in culinary arts and patisserie-baking. These are comprehensive 36-week programs including a mandatory six-week externship in an outside dining establishment. The all-inclusive cost of attendance is $17,550, including a cooking tools kit.

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Tucker LCB does not close itself to the community. In 2009 and 2010, the school won the President’s Volunteer Service Award for the volume of community service hours given by LCB students and chefs. An example of their volunteerism includes participating in the Share our Strength national campaign to stamp out child hunger.

Further, Tucker LCB often holds open houses for prospective students and the community. The June 11 open house featured a guided tour of the school and various demonstrations by chef instructors.

This writer could not get enough of the homemade cheese ravioli prepared by colorful Chef Instructor Marshall Welsh. The former collegiate defensive tackle and football teammate of Herschel Walker’s used to be a success in the high-tech industry until the latter crashed in 2000. His culinary skills rescued him career-wise.

Welsh was ably assisted by student Willie Kellings, a kitchen manager for former NFL player Randy Thomas’s Cameron’s Kitchen in Fayetteville. “It’s (LCB) a great school and the chef instructors know so much,” said Kellings, enrolled since April. “It’s a great opportunity to excel above and beyond as long as you are committed.”

Tucker LCB’s Chef’s Series also benefits the community. One Saturday a month from 10 a.m. until 1 p.m. for $90, a LCB chef instructor opens the door for you to expand your culinary skills. A chilling and grilling class was held last Saturday and French cuisine will be explored on July 23.   

Finally, Tucker LCB’s Technique Restaurant is open from Tuesdays through Fridays, served and prepared by LCB students for course credit under the supervision of a chef. A three-course lunch (11:30 a.m.) can be had for $10 and multi-course dinners (7 p.m.) are available for $12 or $15.

For further information about LCB, visit http://www.chefs.edu/Atlanta, or call 1-888-549-8222 for class information, or 770-938-4711 for other inquiries.

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