January 14 not only marked the first-ever cooking demonstration on an electric stove at Le Cordon Bleu Paris in 1896, but celebrates the re-branding  of the Le Cordon Bleu to Le Cordon Bleu College of Culinary Arts in various cities across the country, including Miami.

Three teams of chefs put their own modern twist on the classic French Bistro dish: Poulet Sauté aux Fines Herbes (Sautéed Chicken with Herbs) during the Cordon Bleu Challenge on January 14.


dsc06577Teams of alumni chefs, local personalities and Cordon Bleu students - including Chef Carlos Clavell, Chef Marcia Chaves and Chef Nicholas Prieto - competed for the “Le Cordon Bleu Ribbon” title and the winner was 21-year-old Chef Nicholas Prieto.

Le Cordon Bleu College of Culinary Arts, 3221 Enterprise Way, Miramar, FL 33025. Phone: (954) 438-8828


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