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Le Cordon Bleu Newsletter
Ottawa Edition
December 2011
Boutique Holiday Sale
Le Grand Diplôme Professionnel
Valentine's Day Desserts
Bistro@Signatures
Signature Experiences Collection®
A New Home for Le Cordon Bleu London
Trevor Ross, Executive Sous Chef, Historic Boutique Hotel Idlewyld Inn in London, Ontario Canada.
Le Cordon Bleu Pâtisserie and Baking Foundations
Recipe: Stollen
Boutique Holiday Sale
Celebrate the Season of Giving

Our campus boutique is offering a special Holiday sale to say "Thank you" to our friends and family of students, alumni, guests and staff.  Enjoy discounts on select items including books, Le Cordon Bleu collectables and from our gourmet foods line, La Collection des Chefs. There's something for everyone on your list and don't forget yourself!

Take a peek at the discounts!

 
Le Grand Diplôme Professionnel
Accepting Applications for Spring 2012

Le Cordon Bleu Ottawa is accepting applications for the next intake of Le Grand Diplôme Professionnel program students. The Spring term begins March 30, 2012. It's not too early or too late to apply to this 10 month program which combines hands on training in cuisine and pastry techniques with industry certifications, and a professional development internship. This program is only offered at Le Cordon Bleu Ottawa.

Learn more about our Le Grand Diplôme Professionnel program

Download the International Student Guide

 
Valentine's Day Desserts
February 4, 2012 - Gourmet Session

Are you looking for a gift for that special someone who loves making confections and baking? Consider a gift certificate to our Valentine's Day Dessert demonstration and practical class or other 1 day courses for culinary enthusiasts. Participants will dabble in the art of fine chocolates and prepare tempting and elegant desserts to please even the most discerning sweetheart.


A glance at our short courses...

Register or purchase gift certificates

Apply online

 
Bistro@Signatures
December Promotions

Bistro@Signatures in December is offering several promotions. It continues its popular lunch special with a new menu every week. Holiday menus for groups of 10 or more are available and the New Year's Eve dinner promises delectable fare and champagne for a memorable evening.


Visit Bistro@Signatures

 
Signature Experiences Collection®
A Unique Culinary Experience

Le Cordon Bleu Ottawa and Bistro@Signatures restaurant have been selected as ambassadors of Canada's tourism brand, "Canada. Keep Exploring"  With its rich, local abundance of produce, history and culture, Le Cordon Bleu Ottawa is proud to be located in Canada's Capital and encourages visitors to Ottawa to explore the flavours of Canada in this unique culinary destination.

 

Learn more about the Signatures Experiences Collection®

 

 
A New Home for Le Cordon Bleu London
Beginning Janaury 2012

We'd like to give a nod to our sister school in London, England! After more than 50 years at their Marylebone Lane location, Le Cordon Bleu London will have a new home in the heart of London at Bloomsbury Square beginning in January 2012. Le Cordon Bleu London has prepared a video of the new, state of the art building which includes a roof top herb garden.

Learn more and see the video!

 
Trevor Ross, Executive Sous Chef, Historic Boutique Hotel Idlewyld Inn in London, Ontario Canada.
Alumni News

A Cuisine Diploma graduate of 2008, Trevor Ross is not only an executive sous chef but also a food writer. His passion for gastronomy since his youth has lead him on a focused and dynamic path to success and new developments.

"Great joy has come in the pursuit of becoming a Chef and one day creating my own restaurant."

Read more...

 
Le Cordon Bleu Pâtisserie and Baking Foundations
New Books Now Available

Now available in the campus boutique, Le Cordon Bleu Ottawa is excited to announce the release of two new books, Le Cordon Bleu Pâtisserie and Baking Foundations and its companion, Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes. As a follow up to Le Cordon Bleu Cuisine Foundations and Le Cordon Bleu Cuisine Foundations Classic Recipes, the chefs of Le Cordon Bleu carefully explain fundamental, French pastry and baking methods with step by step detail and nearly 450 photographs. Techniques are then applied to traditional, contemporary and international recipes. Comprehensive and easy to read, these books are a reliable source for both the home baker and professionals. Please inquire at our boutique.


Read more...

 
Recipe: Stollen
Holiday Viennoiserie

Stollen is a traditional German and Alsatian pastry prepared with a bread base, dried and candied fruit and generally stuffed with marzipan. It's often served at the end of the year, from September to December. Stollen remains symbolic of the Christmas period and is sold around the period of Advent.

Here's the recipe...

 
 


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