OCA “WACS” Global Challenge - Le Cordon Bleu

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