Park Springs The Southeast’s premier continuing care retirement community has opened both its doors and kitchens to to the students of Le Cordon Bleu Schools’ North America, Atlanta Campus for 12 week externships. With six different dining options and 84 person staff, Park Springs has been the perfect learning environment for the Le Cordon Bleu students.

The Park Springs, Le Cordon Bleu partnership began in the summer of 2009 when Park Springs’ Food and Beverage Director, Jim Schneeberger sent Park Springs’ Executive Chef to the culinary school for a certification course. After learning about the externship program, Jim decided to bring a Le Cordon Bleu student to the Park Springs Community to study with the culinary staff and the program has been a hit ever since.

Both the students and the Park Springs staff have benefited from the relationship. The culinary staff provides the students with years of valuable insights and secrets and in turn they are inspired by the creativity and new ideas the Le Cordon Bleu students bring to the table.

Secrets taught to the students can be found at the many dining facilities throughout the Park Springs Community, including the Bistro where students are able to experience working in a fast paced food service, creating hearty sandwiches and exquisite salads along with other Bistro offerings.

The main dining hall, which seats 225 guests and features two separate dining rooms, teaches students the techniques needed in running a large-scale full-service restaurant.

In addition, students also get to learn about five star dining from The Springhouse Grill, a smaller full-service restaurant on the Park Springs campus. This restaurant is known for providing Members with a five star dining experience, including both high quality food and an amazing atmosphere.

The Park Springs, Le Cordon Bleu partnership is one of the many examples of all of the perks Park Springs Members experience on a daily basis. For more information about life at this premier active adult community, visit

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