National Advisory Board
Our close employer relationships can help turn more of our graduates into well-qualified employees.
Le Cordon Bleu prides itself in being a leader in culinary education and our ability to understand and stay current with the culinary and hospitality industries; hear what employers need and want, and what they require of candidates for positions in their establishments. This ability can better equip us to help ensure graduate and alumni success in the culinary and hospitality fields.
One of the most important ways Le Cordon Bleu stays current with industry needs and demands is through the Le Cordon Bleu National Advisory Board (NAB). The NAB is made up of independent leaders and professionals in the culinary and hospitality industries – some of whom not only follow industry trends but are also key players in setting them. The primary purpose of the board is to advise, guide and support our efforts to ensure our training reflects the current requirements of today’s culinary, hospitality and restaurant establishments. Through the NAB, we aim to strengthen employer relationships and improve employment opportunities for our graduates and alumni. The close industry relationship that the NAB provides us represents one more way Le Cordon Bleu supports not only our students’ efforts to pursue employment in the field in which they receive training, but also employers’ interests in recruiting well-qualified employees.
National Advisory Board Members:
Ferdinand Metz, CMC, Dean of Students, Le Cordon Bleu
Louise Bijesse , Director, Resource Network Compass Group
Paul Carr , Corporate Executive Chef & Vice President, ARAMARK
André Cointreau , Owner/President, Le Cordon Bleu International
Al Ferrone , Vice President of Hospitality Caesars Entertainment Corporation
Kurt Fischer , Founder & President, The International Food & Beverage Forum
Roland Henin , CMC, Corporate Chef, Delaware North Companies
Nancy Lally , Regional Director, HR West, Hilton
Meredith Lowden , Manager of Recruitment Programs, Gate Gourmet
Ad Hoc Le Cordon Bleu National Advisory Board Member
Pauli Milotte , Chef Recruiter, Disney, Resort
Brad Nelson , Vice President, Culinary and Global Corporate Chef Marriott International
Gary J. Prell, Vice President of Culinary Development Centerplate
Bob Rosar , Corporate Executive Chef, Gate Gourmet
Jim Singerling , CCM, Chief Executive Officer, Club Manager’s Association