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Le Cordon Bleu Miami Launches Culinary VIP Series


To support its Spanish-language program, Le Cordon Bleu College of Culinary Arts Miami (LCB Miami) is launching a Visiting Culinary VIP Series, which will bring leading industry restaurateurs, writers, chefs and consultants to the campus.

LCB Miami is the first location in the U.S. to offer Spanish-speaking students the opportunity to learn the world-renowned methods and traditions of Le Cordon Bleu while learning English. The 30-week culinary diploma program is identical to the LCB Miami program taught in English, but the program for Spanish-speaking students  includes basic interpersonal and conversational English needed in the hospitality industry.

“The purpose of the series is to inform and motivate students,” said Kelly Bozarth, president of LCB Miami. “Our VIP guest speakers are role models with valuable experience in mapping a career in the food and beverage and hospitality industries, particularly in the Hispanic community.”

The series is part of LCB Miami’s Leadership Initiatives. Students learn how industry leaders forged successful careers, and students have an opportunity to engage and interact with the VIPs, the school said.

Scheduled visits include:

  • Oct. 1: Xiomara Ardolina, a Cuban-born chef who fled her native country with her mother. She established her culinary legacy as the owner/operator of  restaurants, including the critically renowned Xiomara on Melrose, in Los Angeles.
  • Oct. 30:  Patricia Quintana, a European-trained chef and teacher who has published in more than 15 books in different languages. She runs the Mexico City restaurant Izote.
  • Nov. 27: Roberto Santibanez, who helped build the iconic Rosa Mexicano group of restaurants. He is a consultant on traditional and modern Mexican food establishments.

“These role models reflect the goals and the diversity of our program and embody the success we seek for our students. The students are exposed to information and ideas that will instruct, inspire and increase their confidence as they build career goals,” Bozarth said,

 The series, which continues through December 30, offers hands-on demonstrations and interactive presentations by the guest VIPs.

Le Cordon Bleu College of Culinary Arts Miami, an affiliate of the Le Cordon Bleu Schools North America, offers an associate’s degree in culinary arts and a diploma in baking and pastry arts. Le Cordon Bleu established its first culinary school in Paris in 1895

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