L'Imaginée Competitors

As the thought leader for the food world, the CIA develops and delivers vital initiatives through strong partnerships with education and industry leaders such as Harvard, Stanford, MIT, Marriott, Compass Group, and Hestan. CIA’s bachelor's, master’s, and associate degrees help professionals advance their careers and prepare for the emerging needs of the dynamic food and hospitality industry. CIA-led conferences, invitational retreats, collaboratives, annual reports, and digital media help foodservice professionals guide the next wave of change crucial to the industry. Many leading companies and organizations—Google, PepsiCo, and Unilever to name just a few—turn to CIA Consulting for business solutions and custom continuing education programs for food professionals. And the college’s exclusive, supportive network of 50,000+ alumni lead every segment of the food world and often looks to hire fellow grads.

Crème de la Crème provides childcare of the highest quality, stressing a safe, secure environment; a nurturing, professional staff; and the finest educational experiences. We are committed to providing a fun-filled, rewarding program that balances each child’s intellectual, physical, social, creative, and emotional needs. Crème has been bringing out the greatness within children since 1982, earning awards for the best daycare and the best childcare centers throughout Arizona, Colorado, Georgia, Illinois, Indiana, Kansas, Minnesota, Missouri, Nevada, New Jersey, Ohio, Oklahoma, Texas, and Virginia. Crème's exceptional early learning programs have been featured in both national and local media such as: CBS Evening News, NBC Nightly News, Good Morning America, U.S. News & World Reports, Education Week, The Washington Post, The Chicago Tribune, The Denver Post, The Kansas City Star, The Chicago Sun Times, and Chicago Tribune.

For over three decades, passion, rigour and savoir-faire have been the driving force of the work, creation and excellence that is the taste of La Maison du Chocolat, founded in 1977 by Robert Linxe. From Parisian grand artisan to international luxury chocolatier, La Maison du Chocolat carries on the tradition of its grand classics, and each season, crafts new ephemeral chocolate collections, showing that the art of chocolate is ever evolving. Nicolas Cloiseau, Master Chef of La Maison du Chocolat, Meilleur Ouvrier de France Chocolatier 2007, maintains a signature taste throughout his creations, even from the delicate chocolate covering, to the sumptuous ganache, following through to the chocolate pastries. For more than 35 years, La Maison du Chocolat has taken the science of balance and associations to an art form. Perfect harmony on the palate highlights the singularity of these signature creations of unique taste.