Le Cordon Bleu
Renee Haines serves as the Lead Chef Instructor at The Art Institute since January 2009 and has been an owner of Haines Cuisine since October 2007, focusing on customized menu solutions for clients. In addition, Haines instructs at Le Cordon Bleu and has extensive experience in high-volume culinary environments, including roles as Executive Chef at Key Club and Catering Chef under Chef John Sedlar. Education includes a Bachelor of Science in Hotel and Restaurant Management with a focus on Nutrition from California State Polytechnic University and a Certificate of Completion in Gastronomic Management from the Los Angeles Culinary Institute. Haines is certified as an instructor and exam proctor for Servsafe and possesses a robust background in advanced culinary techniques, international cuisine, and menu development across various culinary settings.
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Le Cordon Bleu
Le Cordon Bleu is a world-renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programs. Le Cordon Bleu continues to evolve by combining innovation and creativity with tradition through the establishment of Bachelor's and Master's degrees in business that focus on the demands of a growing international hospitality industry. Through our international faculty of Teaching Chefs and industry professionals, Le Cordon Bleu applies its distinctive teaching methodology where students gain experience through hands-on learning. Le Cordon Bleu is considered to be the guardian of French culinary technique through its culinary programs that continue to preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years.