SCOTTSDALE CULINARY INSTITUTE ALUMNUS COMPETES ON BRAVO'S "TOP CHEF"

SCI Graduate Stephanie Izard Vying for "Top Chef" Title On Current Season of Hit Show

SCOTTSDALE, Ariz. (April 18, 2008) – Stephanie Izard, a Scottsdale Culinary Institute (SCI) alumnus, is currently vying for the title of "Top Chef" on Bravo's hit show. Now in its fourth season, the show pins 16 "cheftestants" head-to-head in 24 culinary challenges, all for the ultimate prize of $100,000, a feature in Food & Wine magazine, a showcase at the Annual Food & Wine Classic in Aspen, and a gourmet's dream vacation to the French Alps.

Thirty-one-year-old Izard originally from Stamford, Conn., currently leads the pack of aspiring chefs with two "Eliminate Challenge" wins: one for her take on the classic French dish Duck a l'Orange, and the other for a block-party-inspired dessert, "Mixed Fruit with Oatmeal-Pine Nut Crumble and Cinnamon Sugar Fried Wontons."

"We couldn't be more proud of Stephanie," said Jon-Paul Hutchins, executive chef of the Scottsdale Culinary Institute. "Her performance and culinary savvy speak to the high-level classic education our students receive from the foremost French culinary program in the world, Le Cordon Bleu."

Izard joins the ranks of several other successful SCI graduates, including Brad Miller who competed on Fox's "Hell's Kitchen" and local culinary-darlings Chef Kevin Binkley of Binkley's, Chef Silvana Esparanza of Barrio Café, and Chef Carlos Manriquez of Atlas Bistro. Prior to "Top Chef," Izard was chef and owner of Scylla, a Mediterranean restaurant in Chicago. Bravo's "Top Chef" airs every Wednesday at 10/9 p.m. central.

About Scottsdale Culinary Institute
Scottsdale Culinary Institute (SCI) is an affiliate of Le Cordon Bleu Schools North America, one of the largest providers of quality culinary arts education. Few institutions possess the distinguished reputation of Le Cordon Bleu, the renowned cooking school with Parisian roots dating back to 1895. The school offers Bachelor of Arts degrees in Le Cordon Bleu Culinary Management and Le Cordon Bleu Hospitality & Restaurant Management, as well as Associate of Occupational Studies degrees in Le Cordon Bleu Culinary Arts, Le Cordon Bleu Hospitality & Restaurant Management, and Le Cordon Bleu Pâtisserie and Baking; and certificate programs for Le Cordon Bleu Pâtisserie and Baking and Le Cordon Bleu Culinary Arts. The curriculum emphasizes hands-on learning, and is delivered by skilled and caring faculty. SCI boasts two campuses, Camelback and Sky Bridge, and two student-run restaurants L'Academie and L'Ecole and promotes the professional growth of its students while fostering a mutual commitment between the school and the community. Scottsdale Culinary Institute is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, please visit www.chefs.edu.

About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education with 14 affiliate schools throughout the United States. Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first culinary school in Paris in 1895. For more information about Le Cordon Bleu Schools North America, go to www.lecordonbleuschoolsusa.com.