Supports Local Farmers Sustainability Efforts

ATLANTA (July 24, 2008) - The Slow Food on Campus Club at Le Cordon Bleu College of Culinary Arts Atlanta (LCB) will host its first "Summer Harvest Event" on August 3, 2008 at the Tucker campus, 1927 Lakeside Parkway, from 10 a.m. until 2:00 p.m. For the most current information about this event, visit our website http://www.slowfoodlcb.com/ .

The Slow Food Club is a campus convivium of Slow Food USA -- food lovers who want to share good food and who care about how it reaches local plates and palates. The purpose of the August event is to increase awareness of sustainability efforts and to support locally-owned businesses that use local resources and serve primarily local consumers.
The "rain or shine" festival is open and free to the public and will include a local farmers market with celebrity chef demos, including Chef Linton Hopkins from Restaurant Eugene; Chef Kevin Rathbun from Rathbun's, Krog Bar and Rathbun's Steak; Delia Champion from Flying Biscuit, Michael Klein from Emory; Michael Tuohy from Woodfire Grill; Hector Santiago from Pura Vida, and Cathy Conway from Avalon Catering.
There will be local bands including Rachel Little, BBQ and children's activities. We are also proud to announce sponsorship from Whole Foods Market, Destiny Produce, and Atlanta's Finest Dining Magazine.

About Le Cordon Bleu College of Culinary Arts Atlanta

Le Cordon Bleu College of Culinary Arts Atlanta (LCB Atlanta) offers students one of the most intensive, practical, and comprehensive training programs in the field of culinary arts. LCB Atlanta is an affiliate of Le Cordon Bleu Schools North America network which was established in 2003 to bring the esteemed Le Cordon Bleu Culinary Programs to the Atlanta area. Its association with Le Cordon Bleu Paris represents a union of some of the finest in European and North American culinary arts training programs available today. LCB Atlanta is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, please visit http://www.atlantaculinary.com/.
For more information about this topic, or to schedule an interview with Amy Ponzoli, please at 770-938-4711 x 3729 or email Chef Ponzoli at aponzoli@atlantaculinary.com.