Le Cordon Bleu College of Culinary Arts, a leading culinary arts education provider, is launching the Le Cordon Bleu Talent Network to provide the hospitality industry and restaurants the ability to easily recruit Le Cordon Bleu students and alumni for open and available positions.

“The new Le Cordon Bleu Employer Network expands on our career services offerings and provides our students with increased access to customized, real-time job opportunities”

Committed to helping students achieve their own success, the new Le Cordon Bleu Talent Network will tap an extensive, database of culinary positions from national and regional employers working directly with Le Cordon Bleu. Drawing upon more than 100 years of culinary excellence, Le Cordon Bleu North America continues to provide its graduates with the skills to pursue career opportunities with some of the leading employers in the country. From restaurant chains and hotels to retirement homes and country clubs, the online hub will put a variety of positions at students’ fingertips, allowing them to utilize the fundamental skills and techniques learned in the classroom in the culinary world.

“The new Le Cordon Bleu Employer Network expands on our career services offerings and provides our students with increased access to customized, real-time job opportunities,” said Anna Vasquez, Vice President of Operations at Le Cordon Bleu. “We hope that the new Le Cordon Bleu Talent Network will make it easier for students and alumni to explore a wide range of relevant industry positions – and give them the opportunity to work even more closely with our dedicated team of career services advisors to identify opportunities that match their individual skill sets and areas of interest.”

The Le Cordon Bleu Talent Network can provide employers with an easy way to identify the best up-and-coming talent to join their kitchens. Recognizing that Le Cordon Bleu North America graduates have gained the fundamentals of cooking and baking, and are provided with extensive hands-on experience through the school’s required externship program, employers are often eager to receive applicants from Le Cordon Bleu North America’s network of 16 schools across the country. Some examples of organizations participating in the Le Cordon Bleu Talent Network include Bon Appétit Management Company, Brookdale Senior Living, Hilton Worldwide, Holland America –Princess Alaska and the Yukon, Maggiano’s Little Italy, and hotel management company White Lodging.

For those interested in learning more about the Le Cordon Bleu Talent Network, visit http://www.jobs.net/jobs/lecordonbleu-talentnetwork/en-us/. Independent or small restaurants interested in joining the network should contact their local Le Cordon Bleu campus. National or regional chains looking for broader involvement should contact Brian Hedges, Director of Employer Development at Le Cordon Bleu, at (847) 585-3640 or bhedges@chicago.chefs.edu.