Le Cordon Bleu College of Culinary Arts in Chicago (formerly known as The Cooking and Hospitality Institute of Chicago) was founded in 1983, and closed in September 2017. The school was accredited by the Higher Learning Commission and was located in Chicago, Illinois. The school offered an Associate of Occupational Studies degree, a Certificate Program in Le Cordon Bleu Culinary Arts, and an Associate of Occupational Studies degree in Le Cordon Bleu Pâtisserie and Baking.[3]
| Type | For-profit |
|---|---|
| Active | 1983–2017 |
| Address | 361 West Chestnut , , , Chicago, IL 60610 United States 41°53′52.7″N 87°38′18.1″W / 41.897972°N 87.638361°W |
| Affiliations | American Association of Collegiate Registrars and Admissions, American Culinary Federation. ,[1] American Institute of Wine and Food, Career College Association, Chicago Chamber of Commerce, Food Educator Network International, Illinois Restaurant Association, International Association of Culinary Professionals, National Association of Student Financial Aid Administrators, National Restaurant Association, Retail Bakers' Association, River North Association, World Association of Chefs Societies.[2] |
| Website | Le Cordon Bleu College of Culinary Arts in Chicago |
History
editLe Cordon Bleu College of Culinary Arts in Chicago (formerly known as The Cooking and Hospitality Institute of Chicago) was founded in May 1983. The school was designed to prepare students for careers in the culinary arts. Linda Calafiore, a successful cook, established the school using traditional European teaching methods.[4] Since its opening, the school has had thousands of graduates, many of whom went on to work in restaurants around the nation.
The school expanded in 1989 and received degree-granting authorization in 1991. Le Cordon Bleu College of Culinary Arts in Chicago was acquired on February 1, 2000, by the Career Education Corporation. In June 2000, the school became affiliated with Le Cordon Bleu. The Higher Learning Commission accredited the school in 2003.
The campus was again expanded in 2004. Due to demand for the Le Cordon Bleu Program, additional kitchen space was required. Five new industry-current kitchens were built, along with two classrooms and a modern computer lounge.[5]
Closure
editIn December 2016, Career Education Corporation announced that it would no longer be enrolling students for its Le Cordon Bleu program on campuses across the United States. They closed the program entirely by September 2017. Todd Nelson, CEO of Career Education, cited federal regulations limiting loans for students at and continuing pressures on predatory practices by for-profit institutions as reasons for the closures.[6]
Notable alumni
edit- Damarr Brown (2011)[7]
Resources
edit- ^ Accredited, American Culinary Federation website
- ^ Affiliations, catalog.careered.com website
- ^ Le Cordon Bleu College of Culinary Arts in Chicago
- ^ Le Cordon Bleu College of Culinary Arts in Chicago website, About Us page.
- ^ Le Cordon Bleu College of Culinary Arts in Chicago 2007-2008 Catalog, pg. 7.
- ^ After years in le rouge, Le Cordon Bleu schools in U.S. to close
- ^ Spiselman, Anne (2023-06-09). "Chef Damarr Brown does Virtue and Hyde Park proud". Hyde Park Herald. Retrieved 2023-07-26.