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Le 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]
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Along with new acquisitions, such as the 2014 purchase of seven Dominick's Finer Foods locations in Chicago, Whole Foods has also sold stores to other companies. [30] For example, 35 Henry's Farmers Market and Sun Harvest Market stores were sold to a subsidiary of Los Angeles grocer Smart & Final Inc. for $166 million in 2007. [31]
The California and Texas campuses run several continuing education classes, and the California campus also has programs for wine professionals. A variety of programs for food enthusiasts are run as well at all the U.S. campuses. The college partnered with Epicurious in running an online cooking school featuring a variety of culinary classes. [36]
It’s Thursday, Chicago. Maybe you didn’t get to be a globe-trotter this summer. But who needs to leave Chicago when there are so many great international food options right here at home? We ...
[6] [15] Class size is limited to 18, allowing students to work one-on-one with master pastry chefs. [2] The students are given on-going career counseling and placement assistance from the school after they graduate. [16] The school also offers 3-to-5-day, hands-on continuing education courses to both professionals and amateurs. [5] [16]
The Apple Pie Bakery Café has a casual atmosphere and serves sandwiches, soups, and baked foods. [17] The school also frequently creates on-campus pop-up restaurants, including Post Road Brew House. The second of the campus' pop-ups, the gastropub opened in February 2016 in the General Foods Nutrition Center (formerly St. Andrew's Cafe). [18]
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