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The school expanded in 1989 and received degree-granting authorization in 1991. Le Cordon Bleu College of Culinary Arts in Chicago was acquired on February 1, 2000, by the Career Education Corporation. In June 2000, the school became affiliated with Le Cordon Bleu. The Higher Learning Commission accredited the school in 2003.
Le Cordon Bleu ([lə kɔʁdɔ̃ blø]; French: "The Blue Ribbon"; LCB) is a French hospitality and culinary education institution, teaching haute cuisine. Its educational focuses are hospitality management, culinary arts, and gastronomy. The institution consists of 35 institutes in 20 countries and has over 20,000 attendees. [1]
La Salle Extension University (1908–1982, Chicago) Le Cordon Bleu College of Culinary Arts in Chicago (1983–2017, Chicago) Lexington College (1977–2014, Chicago) Mallinckrodt College (1916–1991, Wilmette), merged with Loyola University Chicago [4] [5] Mundelein College (1930–1991, Chicago) merged with Loyola University of Chicago [6]
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A French tacos [note 1] (US: / ˈ t ɑː k oʊ s /, UK: / ˈ t æ k oʊ s /; French: tacos français, [takos fʁɑ̃sɛ], or commonly tacos [note 2]), Lyonese tacos (French: tacos lyonnais) or matelas [1] (French for "mattress"), is a fast food dish which usually consists of a flour tortilla grilled and folded around a filling of French fries, cheese, and meat, among other deli ingredients.
In 2009, Career Education purchased the right to operate Le Cordon Bleu schools in the United States and Canada. [7] In April 2013, Scott Steffey, a veteran of Strayer Education Inc. and former vice chancellor of the State University of New York (SUNY) system, was named as Lesnik's permanent replacement. [8]
Stephanie Izard was born in the Chicago suburb of Evanston, Illinois and grew up in Stamford, Connecticut, where she developed an interest in food from her parents. She earned a degree in sociology from the University of Michigan in 1998 before attending the Le Cordon Bleu College of Culinary Arts Scottsdale, graduating in 1999. [4] [5] [6] [7]
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