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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]
The first store opened in 1975 with 4,200 square feet of space. [5] Bonaminio continued to expand the store, adding products at customer request and enlarging and re-arranging the store. In 1988, after visiting specialty markets in Chicago, he decided to make the store an international market as well as introduce the jungle theme. Today, Jungle ...
Fisher Foods entered the fast food business in 1969, when it acquired a stake in Columbus, Ohio-based National Fast Food Corporation, owners of the Arthur Treacher's Fish & Chips chain. As part of the agreement, Fisher Foods took over territory rights for Arthur Treacher's in the Cleveland and Chicago markets, then totaling over 100 restaurants.
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[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]
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 ...
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