Cutting-Edge Cuisine: the third installment of 2004's Cutting-Edge Cuisine travels to the Twin Cities for Midwest hospitality and seasonally hearty dishes

Vegetarian Times, Oct, 2004

Just outside the progressive metropolis of Minneapolis/St. Paul, the Le Cordon Bleu Culinary Program at Brown College stands as a modern facility backed by a historic foundation. Located in Mendota Heights, Minnesota, the school boasts the distinction of being the first Le Cordon Bleu program in the United States. The partnership has since produced eleven ether US locations that feature the acclaimed French teaching method.

At Brown College, the program offers a comprehensive culinary education including the opportunity for students to gain experience in the operation of a full-service, fine-dining restaurant called The Minnesota Room. Associate degrees in Culinary Arts and Patisserie & Baking Arts provide students with the knowledge and skills riley need to succeed in the restaurant and hospitality industries as well as a diverse range of food service careers, Upon graduation, students also receive the coveted Le Cordon Bleu Culinary Diploma, which helps open doorways to elite career paths.

The following recipes are the result of Brown's Chef Instructor Steven Shapley, who held an informal contest in which the participating students used sets of the ingredients to create recipes. The winning recipes were then prepared and photographed for this section.

For more information on Brown College, please call 1-800-528-4575 or visit www.brownculinary.com

The Chefs

Chef Steven Shapley

Keitley Jacobberger

Myron Mortell

Woodrow Duranske

Amy Theis

Max Wilda

Thomas Wilda