Cutting-Edge Cuisine: the fourth quarterly edition of Cutting-Edge Cuisine finds an unexpected and refreshing international perspective in Atlanta

Few institutions of any kind possess the prestigious reputation of Le Cordon Bleu (the blue ribbon). This internationally renowned school for the culinary arts has become synonymous with expertise, innovation, tradition and refinement.

Founded in Paris in 1895, the school's reputation spread rapidly in France and internationally. Since then, culinary students throughout the world have gone to Le Cordon Bleu to train. The school's arrival in the United States has ushered in a new educational era in culinary arts that represents a union of classical European techniques with cutting-edge American technology and training.

Le Cordon Bleu College of Culinary Arts Atlanta further expands this influence in America. Le Cordon Bleu's arrival in the United States has ushered in a new educational era--a union of classical European techniques with industry-standard American technology and training. As a result, students are afforded even greater opportunities to acquire the comprehensive knowledge and skills necessary to excel in their field.

The students who created the following recipes under Chef Jennifer Booker developed each dish with classical French cooking techniques in mind, using the freshest ingredients and going for optimal flavor with balanced nutrition. The result is that each dish is fresh, unique and decidedly cutting-edge.

For more information about Le Cordon Bleu College of Culinary Arts Atlanta, visit www.atlantacutinary.com

the chefs

Students

Kevin Taffe

Benjamin Celestin

Essien Otudor

Tanique Browm

Chef Instructor

Chef Jennifer Booker

Chef Cristain Adasme

Food photography

Chef Cristain Adasme