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The school was founded in 1995 by master pastry chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F. [1] [3] Pfeiffer and Canonne met in Chicago in 1992, where they discussed the lack of a serious pastry school in the US. [1] They formed the school in order to teach traditional French pastry making, based on the European master-apprentice model ...
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]
Cameron Mitchell is president and founder of Cameron Mitchell Restaurants. He gained notoriety in the restaurant industry in 2008, when two of the company's concepts: Mitchell's/Columbus Fish Market and Mitchell's/Cameron's Steakhouse—a total of 22 units—sold to Ruth's Hospitality Group for $92 million.
Tom Amadio, an alumnus of Bloom High School and formerly the assistant superintendent of Chicago Heights district, became the superintendent in 2007. [2] On February 4, 2021, the district used a gymnasium as a vaccination center so its staff could be vaccinated and therefore facilitate the district reopening during the COVID-19 pandemic in ...
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In 2016 the district had over 2,000 students. [3] In 2019 the district had 1,838 students. [4]In 2019 a board member resigned but then remained on the school board, and there was a political controversy over the board's internal management. [4]
Chicago Futabakai Japanese School (シカゴ双葉会日本語学校, Shikago Futabakai Nihongo Gakkō, CFJS; "Futabakai" means "two leaves" or "bud" organization, or "organization of growing sprouts"), alternately in Japanese Shikago Nihonjin Gakkō (シカゴ日本人学校, Chicago Japanese person School), is a Japanese elementary and junior high day school and Saturday education program in ...
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