Four Local Chefs put Culinary Arts on the Front Burner
Le Cordon Bleu College of Culinary Arts Atlanta Partners with Radio Sandy Springs
ATLANTA (Vocus/PRWEB ) April 8, 2008 -- Le Cordon Bleu College of Culinary Arts Atlanta and Radio Sandy Springs have joined forces to present the first educational culinary talk show format in the city of Atlanta. Each Tuesday from 11:00 a.m. - noon, four chef instructors trade tips and top each other in a lively conversation on the culinary arts. The radio talk show, titled “On the Front Burner” is broadcast on AM 1620 Radio Sandy Springs and deals with topics that interest everyday culinary enthusiasts.
Each Tuesday, Chef Jae Gruber and her co-hosts kick off the radio hour with 20-30 minutes of all talk on the topic of the day which might include spices, holiday and special event menus, food and wine parings, and tips on buying local produce and food products. Chef Rian Macdonald offers a five-minute segment on industry tips; and Chefs Amy Ponzoli and Jeff Mekolites chime in with culinary book reviews and Atlanta’s calendar of culinary events.
“Atlanta is full of food-lovers,” said Peter Lee, college president, “this radio show gives us an opportunity to share our instructors’ expertise and offer a little insight into the world of culinary arts.”
Gwinnett resident and “On the Front Burner” host, Chef Jae Gruber has an extensive background in kosher and high-end catering. Most recently, the Wisconsin-transplant, served as the executive chef of Buckhead Fine Wine and Vino Restaurant. And, as a former restaurant consultant, she is an expert in menu and wine list development; as well as the principles of American cuisine.
Chef Amy Ponzoli, also from Gwinnett, has over 20 years of experience in the culinary industry, including several positions in New York City’s most well-known kitchens including Tribeca Grill and the Plaza Hotel. As a former restaurateur and culinary competition veteran, Pozoli brings a unique perspective to the conversation.
Chef Rian Macdonald, Powder Spring resident, attended Scottsdale Culinary Institute, in Arizona, and is a Le Cordon Bleu alumnus. After several years as sous chef at the Phoenician Resort in Phoenix, Macdonald turned to teaching. As a chef and hopeful author, he hopes to channel high school students’ passion for culinary arts into a viable life path.
Lead Chef Jeff Mekolites, Atlanta, lectures and demonstrates culinary arts principles to associate degree candidates at Le Cordon Bleu College of Culinary Arts Atlanta. The Atlanta-resident is a recipient of the Julia Child Fellowship Award; and has spent time in France tasting wine with Etienne Hugel and learning about the intricacies of champagne production from Christian Pol-Roger of Pol Roger Champagne. Mekolites has overseen and participated in all kitchen operations in numerous restaurants over the years, including Nava and Seeger’s in Atlanta and the Ritz Carlton in Chicago.
About Radio Sandy Springs
Radio Sandy Springs brings colorful hosts and guests together with interesting topics for Live Listening, Podcasting, and Streaming. Topics include cooking, health, business, creativity, fitness, books and more. Radio Sandy Springs produces and streams over 50 live shows a week and broadcast locally on AM 1620 from their studios in Sandy Springs, GA. Radio Sandy Springs makes listening easy and especially informative. For more information, go to www.radiosandysprings.com.
About Le Cordon Bleu College of Culinary Arts Atlanta
Le Cordon Bleu College of Culinary Arts Atlanta offers students one of the most intensive, practical, and comprehensive training programs in the field of culinary arts. Le Cordon Bleu College of Culinary Arts Atlanta (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. The educational programs at LCB Atlanta are designed to prepare students for professional opportunities and rewarding careers in the international food-service industry. Each student receives a comprehensive, challenging, hands-on education in the classic and modern culinary arts. The professional faculty at LCB Atlanta guide students through theoretical concepts and practical and creative applications of culinary techniques. Le Cordon Bleu College of Culinary Arts Atlanta is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, please visit www.atlantaculinary.com.
Media Contact:
Sean Rush
770-723-3528
srush@atlantaculinary.com
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