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Le Cordon Bleu Institute of Culinary Arts Dallas announced its first ever graduating class yesterday, so con-grad-ulations (sorry) are in order to the newest crop of future Food Network stars,,,and corporate sous chefs.
Along with 15 months of culinary coursework, students also slave away in Le Technique, an on-campus fine-dining restaurant. Some have already secured externships at The Mansion On Turtle Creek, Gaylord Texan and, uh, Walt Disney World Resort.
This brings to mind the tradition of throwing mortarboards (those tasseled square hats worn at academic graduations) in the air following commencement. Perhaps they threw their toques (those mushroom-shaped chef's hats) instead?