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Cutting-Edge Cuisine: the second edition of Cutting-Edge Cuisine combines the cultural flavors of Miami with the region's finest seasonal produce
Vegetarian Times, June, 2005
With knowledge, skill, passion and pride, the aspiring chefs at Le Cordon Bleu College of Culinary Arts Miami are learning the secrets of professional cooking success. Following the traditions of the very first Le Cordon Bleu, which opened its doors in Paris in 1895, students train in both classic French and modern American techniques. Each student has to pass a series of proficiency tests to earn the right to wear Le Cordon Bleu's coveted blue ribbon. These budding culinary artists will achieve an Associate of Science Degree in Culinary Arts through hands-on teaching from top chefs in the industry.
Under the watchful eye of President Patricia Bisciotti and Director of Education Chef Mark Dowling, CEC, CCE, the students and chefs at Le Cordon Bleu Miami applied the cultural diversity of this unique region to the best fresh, seasonal and local ingredients available. Their recipes emphasize the height of flavor, color and texture in the new traditions of Le Cordon Bleu Miami.
For more information about Le Cordon Bleu College of Culinary Arts Miami, call (954) 628-4400, or visit miamiculinary.com.
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