Ottawa, ON (May 5, 2011) Le Cordon Bleu Ottawa Culinary Arts Institute is proud to announce that Justine Bénéteau, Superior Pastry student from Le Cordon Bleu Ottawa has been awarded the Silver medal in the Skills Ontario - Pastry and Baking competition.
The competition was held in Waterloo, Ontario on May 3rd. Justine Bénéteau, who was coached by Le Cordon Bleu Ottawa's Chef Hérvé Chabert along with the other world class chefs at Le Cordon Bleu Ottawa, competed against 16 students from other pastry programs in Ontario to take home the silver medal. Danielle Doucette, another Superior student, also participated in the competition.
"I am very proud of Justine and Danielle,” said Chef Chabert, “The students deserve all the recognition and praise they received throughout this competition and continuing to receive”. Chef Hérvé Chabert is a highly accomplished pastry chef and chef instructor with an extensive list of accomplishments.
"Le Cordon Bleu Ottawa congratulates Justine on her great accomplishment”, exclaimed Philippe Kopscan, General Manager, Le Cordon Bleu Ottawa."This award is a testament to our tradition of culinary excellence, our renowned chef instructors, the quality of our programs and our teaching methods which remain unrivalled."
About the Cordon Bleu Pastry Program
The Le Cordon Bleu Pastry program provides students with the skills and techniques to work in the world's finest pastry shops and bakeries in the world. The program is taught by world class chefs who come to Le Cordon Bleu Ottawa from the finest hotels and restaurants in the world. The chefs at Le Cordon Bleu Ottawa have earned some of the highest accolades in the industry including Meilleur Ouvrier de France and Best Pastry Chef in the World.
The Pastry diploma curriculum consists of Basic, Intermediate and Superior levels. At the basic level, students commence by learning to prepare basic doughs, creams and fillings as they create classic cakes, tarts and viennoiserie. In the intermediate level, students develop their skills as they prepare sweet and savory petits fours, Bavarian creams and mousses, caramel and nougatine and fine chocolate including hand tempering and dipping. At the superior level, the emphasis is on decoration and presentation. Students are immersed in flavors, aromas and spices as they learn to make exquisite chocolate and sugar showpieces.