Serving it Up
World Class Cooking School Comes to Vegas
By Tony Illia

Le Cordon Bleu carries a long and distinguished history as the premiere culinary academy in the world. In fact, it was a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500's. The awarded medallion was suspended from a blue ribbon, or Le Cordon Bleu. At the end of the 19th century, a recipe collection entitled "La Cuisinere Cordon Bleu" was published to much acclaim, prompting the opening of a cooking school under the same name.

"The arrival of Le Cordon Bleu College of Culinary Arts Las Vegas represents the next chapter in city's evolution as an epicurean center," says Jennifer White, college president. "There is a growing demand for highly skilled individuals, especially when considering the valley's numerous renowned dining and entertainment venues."

advertisement

As one of the most popular resort destinations with 34 million visitors annually, Las Vegas has become home to growing number of fine upscale restaurants. Star chefs Wolfgang Puck, Emeril Lagasse, Gustav Mauler, Alessandro Stratta, and Julian Serrano all have fashionable eateries in town.

Situated on six acres at 1451 Center Crossing Road, the $7 million, 60,000-sq.-ft. Le Cordon Bleu campus consists of a single-level, painted concrete-tilt wall building with a panelized roof that houses six production kitchens, four media-equipped demonstration kitchens and four management classrooms. There is also 2,000-sq.-ft. Internet accessible library, a bookstore and gift shop. It marks the first-ever stand-alone Le Cordon Bleu facility in North America.

The Howard Hughes Corporation, an affiliate of The Rouse Company, Columbia, Md., is the project's developer. Located within The Crossing Business Center at Summerlin, a 22,500-acre master-planned development by Hughes, the build-to-suit campus has a 13-year lease. Jaynes Corporation is the general contractor. The initial 45,000-sq.-ft. phase opened to students on July 14, 2003.

"Le Cordon Bleu contributes to the cultural and educational services offered in Summerlin," said Larry Brocato, executive vice president for The Howard Hughes Corporation. "The college and its classes add to the overall diversity of the community's amenities and we are pleased they have opted to make Summerlin their home."

The private school is currently enrolled to capacity with 500 students in its 15-month intensive curriculum, which covers 450 specific culinary proficiencies. Students who graduate will earn an Associate Degree in Occupational Science. Tuition costs run between $30,000 to $35,000 a year.

The second phase, which is slated to open spring 2004, calls for a 15,000-sq.-ft. restaurant with seating for 125 patrons, plus two additional demonstration kitchens. It will be a single-level painted concrete tilt-wall structure with panelized roof attached to the main building.

"The five-month fast-track schedule for the initial phase was the project's biggest challenge," said Paul Schwering, Jaynes' project superintendent. "There were 150 people onsite during the height of construction activity."

Cast onsite, the largest concrete tilt-wall panel measured 48-ft. by 27-ft. AM Concrete Construction Inc. of Las Vegas was the concrete subcontractor. The campus, designed by Howard F. Thompson Architects, has a non-combustible interior with drywall over metal-stud framing. The many kitchens required extensive mechanical and electrical systems, including 80 overhead exhaust fans. Bergelectric Corp. was the electrical contractor and Gallagher Plumbing performed the mechanical.

"Valley residents have been very responsive to our program," White said. "We are thrilled at the success we are experiencing."

Since its Las Vegas opening, Le Cordon Bleu has successfully placed students at such restaurants as Spago, Commanders Palace, and Jimmy Buffet's Margaritaville, among others.