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Le Cordon Bleu News, 02/25/2009
Where Are They Now?
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Jonathan Collins - Cuisine Diploma June 2006

Jonathan Collins Greeting President Obama

Jonathan Collins, a Le Cordon Bleu Ottawa Cuisine Diploma Graduate of June 2006, served President Obama and Prime Minister Stephen Harper a flavour-filled Canadian lunch in the Senate Speaker's dining room on February 19th, 2009 during the United States’ President’s first visit to Canada.

Jonathan is a passionate, innovative and creative chef with an exceptional record of service and experience at top events and service establishments including Harrington Lake, The Prime Minister’s Retreat as well as his residence at 24 Sussex Drive.

He is now the Owner and Executive Chef of Shutters on the Beach Restaurant in Port Bruce, Ontario were he and his wife, Pastry Diploma Graduate of Le Cordon Bleu Ottawa, have “impressed Port Bruce residents and tourists alike. Their menu includes food that is prepared with attention to quality and detail which puts them a cut above the usual” according to eatdrinkmag.net.

The adventure began when Jonathan made the decision to become a chef following a deep passion for food which began in his grandfather’s garden, his father’s greenhouse and mother’s kitchen. He left a successful career in marketing and publishing, sold all that he owned and moved to Ottawa with his wife and children to attend Le Cordon Bleu Ottawa. He had the deep desire to change from not only enjoying great food but creating it as well. Jonathan has fulfilled his dream!

He wrote:
“ Le Cordon Bleu Ottawa has enabled me to be where I am professionally by instilling passion, technical skill, practical knowledge and networking with individuals and organizations that highly esteem its’ long lasting programs and reputation.
If I could pass on advice to students considering a career in culinary arts, it would be to build a good foundation for the future by beginning at Le Cordon Bleu Ottawa. Starting a career at this culinary school is a pass to the front of the line. A membership to a fraternity of chefs around the world.”

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