When Gustav Mauler is looking for potential employees for his Spiedini restaurant at JW Marriott, he contacts Le Cordon Bleu College of Culinary Arts Las Vegas. “We’re fortunate that I can, through the year, have students work with me,” especially in his burgeoning catering business, Mauler said. “We get the same ones all the time. Once they’re done, we know their qualifications and it’s easier to judge.” But he said his choice of Le Cordon Bleu is mainly a matter of proximity, since the school is nearby. For pastry help, he might contact the College of Southern Nevada, “which has a fabulous food program.” UNLV and the International Culinary School in Henderson also offer programs.
