Chefs prepare holiday meal

Dozens of chefs and students from Le Cordon Bleu College of Culinary Arts Las Vegas in Summerlin worked to make the Thanksgiving holiday special for others in the Las Vegas Valley. They prepared more than 500 Thanksgiving dinners this season for at-risk students and seniors, and they delivered dinner on Thanksgiving Day for the crews at two Summerlin fire stations -- the city of Las Vegas fire stations, No. 7 and No. 47.

According to Ken Hause, president of the college, giving back to the community is a top priority of the school.

"We encourage our students to be good community citizens," he said. "It makes them better chefs."

On Nov. 25, more than 75 at-risk students from After-School All-Stars and disadvantaged senior adults were treated to a traditional sit-down Thanksgiving luncheon at Café Bleu, the school's student-run restaurant.

Las Vegas Mayor Oscar B. Goodman, Las Vegas City Councilman Steve Wolfson, Wynn Resorts Director and co-chair of After-School All-Stars Elaine Wynn, local TV news anchors and cast members from "Phantom -- The Las Vegas Spectacular" and "Jersey Boys" served dinner. The cast of "STOMP OUT LOUD" performed a show, using pots and pans from the culinary school's kitchen as instruments.

"That was amazing," Hause said. "I've always known pots and pans were noisy, but never knew they could make choreographed percussive sounds."

Chefs and students also prepared more than 70 Thanksgiving baskets that were delivered to 12 at-risk schools throughout the valley. The baskets included a full traditional Thanksgiving meal for a family of six. School administrators distributed the baskets to the families based on need.

And finally, chefs from Le Cordon Bleu Las Vegas delivered Thanksgiving dinners to the firefighters at two of Summerlin's fire stations on Thanksgiving Day. This is the third consecutive year the school has delivered Thanksgiving dinners to the community's firefighters.

According to Tom Warden, senior vice president of community and government relations for The Howard Hughes Corp., an affiliate of General Growth Properties Inc., developer of Summerlin, the college has been a great addition to the community since opening its campus in 2003.

"Le Cordon Bleu College of Culinary Arts Las Vegas is one of four institutions of higher learning in Summerlin, and it's no secret we value our community's educational facilities," Warden said. "The school is an especially unique institution that not only contributes to our community's growing culinary industry but also to the enjoyment of community residents who appreciate the fine dining at Café Bleu and the opportunity to take weekend cooking classes. We are proud to claim Le Cordon Bleu as our own."

Developed by The Howard Hughes Corp., Summerlin began to develop in 1990 and is located along the western rim of the Las Vegas Valley, Summerlin encompasses 22,500 acres with about 9,000 acres still remaining to accommodate growth within the master plan, including the community's urban core of Summerlin Centre.

The community is home to more than 95,000 residents. Amenities include more than 100 neighborhood and village parks, more than 150 completed miles of the Summerlin trail system, nine golf courses, a dozen houses of worship, shopping centers, medical and cultural facilities, business parks, 23 public and private schools and nearly 100 actively selling floor plans.

For more information, call 888-898-5015 or visit summerlin.com.