Le Cordon Bleu Schools North America Chefs Rock 'n Roll in Food Network Challenge

Le Cordon Bleu Schools North America Chefs Rock 'n Roll in Food Network Challenge

Chefs Take Home Gold and Bronze Medals

HOFFMAN ESTATES, Ill., April 6 /PRNewswire/ -- Le Cordon Bleu Schools North America (LCBNA) chefs Jeffrey Ward and Tracy DeWitt were awarded gold and bronze medals respectively in the Food Network Challenge "Rock 'n Roll Pastry" episode on March 26. The event, held at the historic Peabody Hotel in Memphis, TN in front of a live audience featured 5 chefs competing over seven hours to create a four-foot-tall sugar showpiece with a Rock 'n Roll theme.

Chef Jeffrey Ward, Dean of the Le Cordon Bleu Patisserie & Baking program at Pennsylvania Culinary Institute in Pittsburgh, PA, received first place, a gold medal, and the winner-takes-all cash prize for his 1980's rock 'n roll tribute featuring an airbrushed leopard-print guitar, a piano keyboard, and records all made out of sugar.

First-time Food Network Challenge competitor Tracy DeWitt, Chef Instructor in the Le Cordon Bleu Patisserie and Baking program at Scottsdale Culinary Institute in Scottsdale, AZ, received third place and a bronze medal for her rock 'n roll sugar show piece creation featuring a lava lamp base and a tall multi-colored curving tube that extended from the lamp's base four feet into the air decorated with records and musical notes.

The chefs all faced significant temperature challenges throughout the day that made it difficult for the sugar to set," said Kirk Bachmann, Vice President of Education for Le Cordon Bleu Schools North America. "Both Jeff and Tracy were able to anticipate and overcome those obstacles, which contributed to their success in the competition."

Food Network Challenge takes viewers to the biggest and best food battles around the world. From cake and pastry interpretations to world-class bartenders and barbeque delights, Food Network Challenge pits masters against each other for big prizes every Sunday at 10/9c!

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. Today, Le Cordon Bleu operates schools in London, Tokyo, Ottawa and Sydney in addition to its Paris location, and offers programs in Australia, Mexico and Brazil. There are currently 13 schools in the Le Cordon Bleu Schools North America network, offering programs in Le Cordon Bleu Culinary Arts, Le Cordon Bleu Patisserie & Baking, and Le Cordon Bleu Hospitality & Restaurant Management. For more information, please visit http://www.lecordonbleuschoolsusa.com/ .

About Career Education Corporation

The colleges, schools and universities that are part of the Career Education Corporation (CEC) family offer high quality education to more than 100,000 students across the world in a variety of career-oriented disciplines. The 80-plus campuses that serve these students are located throughout the U.S., Canada, France, the United Kingdom, and the United Arab Emirates and offer doctoral, master's, bachelor's, and associate degrees and diploma and certificate programs. Approximately one third of students attend the web-based virtual campuses of American InterContinental University Online and Colorado Technical University Online.

Career Education is an industry leader whose gold-standard brands are recognized globally. Those brands include, among others, the Le Cordon Bleu Schools North America; Harrington College of Design; Brooks Institute of Photography; Katharine Gibbs Schools; American InterContinental University; Colorado Technical University and Sanford-Brown Colleges and Institutes. The purpose of CEC, through its schools, its educators, and its employees is education -- their primary goal, to enable students to graduate successfully and pursue rewarding careers.

For more information see http://www.careered.com/ . The company's website also has a detailed listing of individual campus locations and web links for its 80-plus colleges, schools and universities.

Except for the historical and present factual information contained herein, the matters set forth in this release, including statements identified by words such as "anticipate," "believe," "plan," "expect," "intend," "project," "will," and similar expressions, are forward-looking statements within the meaning of the "safe harbor" provisions of the Private Securities Litigation Reform Act of 1995. These statements are based on information currently available to us and are subject to various risks, uncertainties, and other factors, that could cause our actual growth, results of operations, performance and business prospects, and opportunities to differ materially from those expressed in, or implied by, these statements. Except as expressly required by federal securities laws, we undertake no obligation to update such factors or to publicly announce the results of any of the forward-looking statements contained herein to reflect future events, developments, or changed circumstances, or for any other reason. These risks and uncertainties, the outcome of which could materially and adversely affect our financial condition and operations, include, but are not limited to, the following: risks related to our ability to comply with, and the impact of changes in, legislation and regulations that affect our ability to participate in student financial aid programs; costs, risks and effects of legal and administrative proceedings and investigations and governmental regulations, including the pending Securities and Exchange Commission and Justice Department investigations and, class action, derivative, and other lawsuits; risks related to our ability to comply with accrediting agency requirements or obtain accrediting agency approvals; costs and difficulties related to the integration of acquired businesses; risks related to our ability to manage and continue growth; future financial and operational results; risks related to competition, general economic conditions, and other risk factors relating to our industry and business, and the factors discussed in our Annual Report on Form 10-K for the year ended December 31, 2005, and from time to time in our other reports filed with the Securities and Exchange Commission.

Contact:
Theresa Hopkins Lauren Plungas
Le Cordon Bleu Schools North America Edelman
847-585-3733 312-240-2756
thopkins@careered.comLauren.plungas@edelman.com

Source: Le Cordon Bleu Schools North America

CONTACT: Theresa Hopkins of Le Cordon Bleu Schools North America,
+1-847-585-3733, thopkins@careered.com , or Lauren Plungas of Edelman,
+1-312-240-2756, Lauren.plungas@edelman.com

Web site: http://www.careered.com/
http://www.lecordonbleuschoolsusa.com/

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