Le Cordon Bleu News, 05/20/2010
A Pastry Gold for Le Cordon Bleu Ottawa
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|May 20, 2010|
Le Cordon Bleu Ottawa Pastry Student Victoria Gibbons wins a Gold medal at Skills Ontario
"I am very happy with what Victoria was able to accomplish. I know she is ready for the Canadian Skills competition" said Chef Chabert. Chef Hérve Chabert is a highly accomplished pastry chef and chef instructor with an extensive list of accomplishments.
"Le Cordon Bleu congratulates Victoria Gibbons on her accomplishments and wishes her all the best at the Canadian Skills competition" remarks Sylvie Sofi Alarcon, Prinicipal, Le Cordon Bleu Ottawa."This award speaks to the excellence of Le Cordon Bleu programs, the reputation of our school, and our teaching methods which remain unrivalled."
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 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 presentation pieces.
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