Le Cordon Bleu Ottawa July Newsletter

Over the past 100 years, Le Cordon Bleu has produced many famous graduates, including Dione Lucas, Julia Child, Nancy Silverton, Nathalie Dupree, James Peterson, Lydia Shire and Giada De Laurentiis just to name a few...could you be next?

Whether you are interested in cuisine, pastry or both, Le Cordon Bleu Ottawa will teach the skills techniques and knowlwedge required of today's top chefs.

Sign up for the October session today or risk being placed on the waiting list.

Download the brochure

Apply to the Le Cordon Bleu

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Missing out on the October session? Sign up today for the January session.

On July 14th, students and staff volunteered at the Bastille Day festivities at the French Embassy in Ottawa. Le Cordon Bleu catered part of the event by preparing desserts from macarons to  frozen soufflés and Opera squares.

The students received real work experience by coordinating and executing the plating of canapés and setting up and working the buffet station. While the students were hard at work, Chef Armando Baisas, the Master Sculptor at Le Cordon Bleu, dazzled attendees at the carving station.

View our Bastille Day recipe

View the photos from the event

September is just around the corner! How better to spend the first month of Fall than by taking in these short courses at Le Cordon Bleu:

Cordon Vert® Preserves - September 11, 2010

Take your vegetables and fruits to the next level. Let the world class chefs at Le Cordon Bleu show you the skills and techniques needed to preserve your fresh market produce for the winter months!

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Herbs and Spices around the World - September 13 - 16, 2010

So many herbs and so little time! Nothing adds flavour to food quite like herbs and spices. Learn which herbs can be paired with which meats, vegetables and desserts to make the ultimate savoury meal!

Find out More

We love to hear from our Alumni!

Richard Singh who received his Cuisine Diploma in 2005 recently wrote to us:

"One week after graduation from Le Cordon Bleu I started my position as Saucier/Tournant at Rain restaurant in Toronto...In July 2007 I was fortunate to obtain a position at Alinea restaurant in Chicago, Illinois which was recently named the 7th best restaurant in the World on the San Pellegrino Top 50 Restaurants List. Most recently I had the opportunity and privilege to cook for U.S. President Barack Obama during his stay at our hotel for the G20 Summit...Currently I am a Chef de Partie at the Intercontinental Hotel Toronto. "

Read more about Richard Singh and other Alumni.

Le Cordon Bleu Chefs, staff and students were a buzz when we heard that our very own Chef Christian Faure MOF would be preparing desserts for journalists at last month's G20 in Toronto. Two Cordon Bleu Ottawa students assisted at the event. Chef Christian created a truly Ontarian dessert titled: "An Apple and Rhubarb Conversation with small Ontario strawberries au jus".

He created this unique and memorable dessert using a delectable french pastry called "un conversation", symbolizing the G20 meetings, and locally grown Ontario apples and rhubarb that perfectly balanced each other. He topped off his dessert with small ontario strawberries that are best only three weeks of the year and royal icing or "royal cover dome" to signify Canada's role in the monarchy.

One of Chef Christian's proudest moments was when a journalist commented "This dessert reminds me of my childhood".

View the photos from the event.

Each month, chefs at Le Cordon Bleu share a wonderful mouth-watering recipe. This month, they chose a Vanilla Marinated Scallops and Beetroot recipe which is perfect for those hot summer days.

Try our Vanilla Marinated Scallops and Beetroot recipe .

Write to us at ottawa@cordonbleu.edu and let us know how it comes out!

We we're thrilled by yet another excellent review of Le Cordon Bleu Bistro @ Signatures, our in-house restaurant!

The journalist wrote the following about her Cordon Bleu Bistro @ Signatures experience:

"The platter of fresh morels braised with asparagus, topped with a poached egg and truffle emulsion was as attractive to look at as it was to ingest. The striking presentation was art as much as artifact with the cut asparagus creating a bed for the morels and poached egg and the emulsion decoratively glazing the plate."

Read more from Notes Ottawa

Check out our new summer menu that is the talk of Ottawa!

Have you graduated from Le Cordon Bleu Ottawa and have stories or pictures to share about your experience since graduation? We would like to hear from you! With permission, we will be featuring alumni profiles in future newsletters and on the website. Email: ottawa@cordonbleu.edu for more information.

Become a fan of our “Le Cordon Bleu Ottawa – Official Page” to:

• Watch Le Cordon Bleu Ottawa Videos
• View Photos
• Discover Le Cordon Bleu recipes
• Stay up-to-date with upcoming events
• Connect with classmates
• Ask Questions
• And Much More!

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