Locations
Select a campus
Le Cordon Bleu
  1. Select a campus
    • Select a Category
      • Select a Course
        • Please select
          I am
        • Select a date
          • Number of seats
              Review Your Selection
              • Campus:
              • Category:
              • Course:
              • Date:
              • Seats:
              Added to Schoolbag
              • Course:
              Something went wrong

              Proceed to Checkout

              Explore programmes

              Campuses
              Profile

              Amanda Coccimiglio wins first ever ‘Passion for Excellence’ Scholarship Award

              OTTAWA, November 7, 2015 – Le Cordon Bleu Ottawa in association with Restaurants Canada, and Canada’s 100 Best Restaurants commemorated Le Cordon Bleu’s 120th Anniversary with the awarding of its ‘Passion for Excellence’ Scholarship Award on Saturday evening to aspiring culinary talent, Amanda Coccimiglio. The Award includes:

              A fully funded, nine-month placement in the coveted Diplôme de Cuisine program at Le Cordon Bleu Ottawa Culinary Arts Institute
              A paid internship under the guidance of Executive Chef Yannick Anton, the esteemed chef of the renowned Signatures Restaurant at Le Cordon Bleu in Ottawa.

              To win the Scholarship, a culinary cook-off was held at Le Cordon Bleu Ottawa where three finalists had 4 hours to complete the final exam of a famous Alumna, Julia Child, consisting of three dishes: “Mollet” eggs in Béarnaise sauce, veal chops “en surprise”, and Madeira sauce and caramel custard.

              A panel of judges scored the dishes based on five components: presentation, technique, taste, hygiene and organization. An overall score was tabulated which included their original video submission and interview.

              Amanda was crowned the winner at Le Cordon Bleu’s 120th Anniversary Celebration held at the Ottawa campus on Saturday, November 7, 2015 with students, alumni, press and special guests in attendance. Executive Chef Yannick Anton of Signatures Restaurant at Le Cordon Bleu in Ottawa prepared mouth-watering canapés and the Pastry Chefs of Le Cordon Bleu Ottawa created outstanding sugar sculptures and treats worthy of being one of the world’s leading culinary institutions for 120 years.

              It was amazing to see the excitement Amanda exhibited and the hope for the future after winning the first ever Le Cordon Bleu scholarship. We look forward to not only developing Amanda’s knowledge and culinary technique but helping her pursue her passion for the culinary arts. The awarding of the scholarship was the highlight of a special evening showcasing the talent and history that is Le Cordon Bleu. We were excited to have special guest Eleanor Orser in attendance, the first Canadian to graduate from Le Cordon Bleu Paris and original Director of the Ottawa school.

              Stuart Walsh, Head of School in Ottawa

              Check out our Facebook page for photos of the Cook-off and the 120th Anniversary Celebration.

              About Le Cordon Bleu:

              Le Cordon Bleu is a world renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programs. It is considered to be the guardian of French culinary technique through its culinary programs that continue to preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years.

              TOP