OCA “WACS” Global Challenge - Le Cordon Bleu
OCA “WACS” Global Challenge - Le Cordon Bleu
OCA “WACS” Global Challenge - Le Cordon Bleu
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<strong>Le</strong> <strong>Cordon</strong> <strong>Bleu</strong> College<br />
of Culinary Arts Miami<br />
Graduate Profile: Corey Anderson<br />
By Staff – <strong>Le</strong> <strong>Cordon</strong> <strong>Bleu</strong> College of Culinary Arts Miami<br />
Corey Anderson was born in Norfolk, Virginia and moved to North<br />
Miami Beach at the age of six. While attending Flannigan High School,<br />
he began working at a local pizza restaurant answering the phone and<br />
within six months was promoted to shift manager. After eighteen<br />
months, Anderson was promoted again; this time to assistant store<br />
manager. It was then, that he realized a burning desire to learn more<br />
about the culinary arts.<br />
Before too long, the future culinary student left the pizza restaurant<br />
for a more upscale establishment, called the Roasted Pepper, in<br />
Pembroke Pines, Florida. With the a vision of becoming a chef,<br />
Anderson researched South Florida culinary programs, before making<br />
his final decision to enroll in <strong>Le</strong> <strong>Cordon</strong> <strong>Bleu</strong> College of Culinary Arts<br />
Miami. <strong>Le</strong> <strong>Cordon</strong> <strong>Bleu</strong> offered a short-term program with hands-on<br />
learning which fit well with his busy schedule, and he really enjoyed the<br />
industry current kitchens. Anderson was also impressed by the quality<br />
of chef instructors and staff at the school – Chefs James Fraser and<br />
Dustin Gordon were to become his favorite culinary school mentors.<br />
Meanwhile, Roasted Pepper owner Frank Dias noticed Anderson's<br />
enthusiasm and desire to learn. His new mentor arranged for an<br />
externship with Chef Rocco Sacramone, a native Italian chef and the<br />
owner/operator of Trattoria L'incontro, in Astoria, New York. At this<br />
fine dining Italian restaurant, everything is made in-house from pastas<br />
to breads, pizza dough, sauces and desserts. Butchering and filleting is<br />
done in-house as well and fresh fish world is flown in daily from<br />
around the world.<br />
Once the externship was complete, Anderson worked an additional<br />
two months at the restaurant under the tutelage of Chef Sacramone.<br />
After the chef suggested that he bone-up on butchering and meat cuts,<br />
Anderson took a job with a local butcher. Chef Sacramone was very<br />
impressed with Anderson's thirst for knowledge and had a job waiting<br />
for him upon his return and, shortly thereafter, promoted him to the<br />
position of executive chef.<br />
As executive Chef,<br />
Anderson plans to expand the<br />
Roasted Pepper to a second<br />
location in the near future.<br />
The Roasted Pepper will host<br />
its first five course Wine<br />
Dinner with Executive Chef<br />
Corey Anderson at the helm,<br />
flanked by two of his cooks,<br />
both recent <strong>Le</strong> <strong>Cordon</strong> <strong>Bleu</strong><br />
College of Culinary Arts<br />
Miami graduates. ■<br />
<strong>Le</strong> <strong>Cordon</strong> <strong>Bleu</strong> College of<br />
Culinary Arts Minneapolis/St. Paul<br />
Profile of Student Success: Anne Loger<br />
By Farley Hernandez, Culinary Department Chair,<br />
– <strong>Le</strong> <strong>Cordon</strong> <strong>Bleu</strong> College of Culinary Arts<br />
Minneapolis/St. Paul<br />
Most instructors would agree there are times that we just stand<br />
back, watch our students, and wonder about their thought processes.<br />
We do this because we want to see how our students go about<br />
solving problems and to see who takes initiative. And while all students<br />
are in school to learn, it is still exhilarating to have a student in class who<br />
has the critical thinking skills and the common sense to make logical<br />
decisions but is still humble enough to take guidance and direction.<br />
I happened upon a student who demonstrated these attributes as<br />
she entered my class in the beginning of her program. Anne Loger<br />
immediately became someone who I could turn to to make sure the job<br />
got done efficiently and to the best of her ability.<br />
While attending the <strong>Le</strong> <strong>Cordon</strong> <strong>Bleu</strong> Culinary Arts Program, Loger<br />
was named the Captain of the ACF Junior Hot Foods competition team.<br />
She said that it was one of the most rewarding things she has ever<br />
done; in fact, pushing her team toward perfection was part of the daily<br />
challenge – a challenge that she met full-on and with pride.<br />
Loger says that the hardest part of school was making sure that she<br />
didn't fall into the procrastination trap. She points out that the biggest<br />
learning she has taken away is that every chef has a different perspective<br />
on food and kitchen management.<br />
After graduating with the highest grade in her class and completing<br />
an externship at Mackinac Island, Miss Loger was asked to help<br />
guide this year's ACF competition team. The staff noticed her strong<br />
determination from the beginning.<br />
Recently she was recruited as Assistant Chef in the Intro classes,<br />
where she assists students through basic skills and preps demonstrations<br />
for the chef instructor.<br />
Loger says that the best part of her new position is being able to<br />
identify with the students and their challenges. She says “If there was<br />
one thing that I could instill<br />
in every student, it would<br />
be to never stop learning”.<br />
Loger has found that<br />
cooking is very much an art<br />
and everyone has their<br />
own style. ■<br />
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