Le Cordon Bleu Ottawa - Newsletter September 2016

It's Autumn in the city...

Le Cordon Bleu Ottawa 2016 Graduates

Congratulations to our 2016 graduates!

Congratulations to all of our 2016 Le Cordon Bleu Ottawa graduates! We are happy to share the pictures from our ceremony at The Fairmont Château Laurier on the 16th September.

Michelin-starred, NYC Guest-Chef Jungsik Yim Visits Ottawa

Michelin-starred, NYC Guest-Chef Jungsik Yim Visits Ottawa

Signatures Restaurant hosted three consecutive dinners with award winning, Michelin-starred, NYC guest-chef Jungsik Yim. Teamed up with Chef Jungsik and his culinary team was a select group of Le Cordon Bleu Ottawa graduate students.

Pies and Tarts short course

Short Course: Pies and Tarts

Nothing beats the smell of freshly baked apple pie that Grandma used to make. Learn this and other classic pie and tart recipes you can bring home to your family with your favourite Chefs at Le Cordon Bleu Ottawa.

Saturday, October 15, 2016 | 12:00 p.m. - 2:00 p.m.
*Registration closes October 6, 2016*

 Le Cordon Bleu® Recipes from MasterCook

Le Cordon Bleu Recipes from MasterCook

We are excited to announce our new Le Cordon Bleu Recipes from MasterCook, a special edition recipe management and cooking software which offers classic recipes as well as a base of seasonal dishes for building your own digital recipe collection.

For all gourmands and lovers of the culinary arts, this mobile application provides an opportunity to collect and enjoy a lifetime of recipes, an invaluable tool that will enable graduates to exercise Le Cordon Bleu’s contemporary vision: “Mastering Excellence”.


2017 Programmes

Grand Diplome

Grand Diplôme®

GRAND DIPLÔME® programme will provide you with cuisine and pastry techniques required of today's top culinary professionals.



Master basic to advanced culinary techniques which can be applied to any style of cuisine. Explore French culinary tradition, cuisines and current trends from around the world.

Pâtisserie Artisan bread and baking course


Courses range from initiation, short courses and basic through advanced pastry techniques to boutique style desserts, world delicacies and precise techniques.