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Le Cordon Bleu Newsletter
Ottawa Edition
April 2013
A Canadian Tradition
Preparing an Easter Menu
Graduation
Celebrating our newest cookbook release: In the Kitchen with Le Cordon Bleu
Basic Cuisine Certificate in 5 Weeks!
Visit us in the USA!
Mothers Day Brunch at Bistro@Signatures
Upcoming Short Courses
Tagliatelle con vongole
A Canadian Tradition
March 2013

On March 2nd, our students visited Fulton’s Pancake House and Sugar Bush, a 400-acre property outside of Ottawa. Fulton’s has been in the maple syrup industry for over 4 generations and is dedicated to the preservation of maple trees. Annually, the trees are “tapped” for their sap, which is then transformed into delicious maple syrup. The students participated in a winter forest walk and were explained the process of how to make maple syrup, an iconic truly Canadian product. Students also sat in on a cooking demonstration showing the many sweet & savoury applications for maple syrup, and of course, the fantastic pancake & maple syrup brunch!

 
Preparing an Easter Menu
with Chef Jannick Anton

On March 21, Executive Chef Jannick Anton of Le Cordon Bleu Bistro @ Signatures prepared an incredible Easter menu live on Ottawa’s CTV News at Noon.

See the video

 
Graduation
March 22, 2013

On March 22, we celebrated our first graduation of 2013. With the warm ambience of the National Gallery in downtown Ottawa, students were fêted with achieving their goals in graduation. We also celebrated the latest recipients of a GRAND DIPLÔME, Ms. Tikamporn Limchamroon of Thailand and Ms. Melody Yi-Chin Lin of Canada. Our best congratulations to all the graduates !

 
Celebrating our newest cookbook release: In the Kitchen with Le Cordon Bleu
Our new book is now available!

Our most recent publication, “In the Kitchen with Le Cordon Bleu,” is an exciting collection of 100 exceptional recipes contributed by the Chefs of Le Cordon Bleu. This book is the first in a series of cookbooks for people who want to treat their taste buds and make something extraordinary. From appetizers to desserts, the Chefs have chosen recipes that are inspiring, fresh, creative and delicious.


Recipes were chosen based on a special ingredient, a unique blend of flavors or a creative application of technique. Ranging in difficulty from easy to more complex, the recipes selected offer unique challenges for cooks of all skill levels.


We invite you to check it out here for yourself!  Available now on Amazon, Barnes and Noble and Chapters/Indigo.

In the Kitchen with Le Cordon Bleu can also be purchased from our Boutique. Visit www.shoplcb.com for details!

For a behind-the-scenes look at the making of In the Kitchen with Le Cordon Bleu, click here: http://www.youtube.com/watch?v=yyZZRu4jJ7I&feature=youtu.be

 
Basic Cuisine Certificate in 5 Weeks!
Begins August 29, 2013

Earn a Basic Cuisine Certificate in just 5 weeks by registering for our Intensive program.  The Intensive program is the same program as Basic Cuisine but with a shortened, more intensive schedule, giving a student the ability to complete the certificate in half the time as compared to the regular program, with the same certification being achieved.  In 2013, the Intensive Basic Cuisine session will be held from August 29 to October 3, 2013.  The student can then follow with the regular schedule Intermediate level which starts October 4th.  This is a great way for international students and out-of-town students alike to reduce their expenses by saving 5 weeks off their time away from home.

Register Today!

 
Visit us in the USA!
NACAC Fairs

Le Cordon Bleu will be attending NACAC Fairs in Texas & California in April and May.  To make an appointment with our representative, click here

 
Mothers Day Brunch at Bistro@Signatures
Mother Day May 12, 2013

A fabulous 4-course brunch has been meticulously crafted by Executive Chef Yannick Anton to celebrate the well-deserving Mother in your life !  Only $45.00 per person includes a free mimosa, in the casual elegance of Le Cordon Bleu’s Munross House in downtown Ottawa.  A beautiful treat for a wonderful lady.

Reserve now!

 
Upcoming Short Courses
Join us!

In The Kitchen

May 11, 2013
In the Kitchen with Le Cordon Bleu

Celebrate our brand new cookbook release! "In the Kitchen with Le Cordon Bleu" presents 100 special recipes from the Chefs of Le Cordon Bleu. This book is the first in a series of cookbooks for people who want to treat their taste buds and make something extraordinary. From appetizers to desserts, the Chefs have chosen recipes that are inspiring, fresh, creative, and delicious. Recipes were chosen based on a special ingredient, a unique blend of flavors or a creative application of technique.

This special class features two of our distinguished Chef Contributors who will demonstrate their recipes from the cookbook while sharing their knowledge and expertise with you, and maybe a few trade secrets! After class, receive a free hot-off-the-press cookbook autographed by the Chefs!

Duration: 3 hours
Hours: 12:00pm - 3:00 p.m.
Cost: $99.00

Apply Online for demonstration

Download a Printable Registration Form

Baking with Mom

May 25, 2013
Baking with Mom

For a perfect Girls Day Out with Mom - learn how to make most delectable chocolate cake ever!

Duration: 4 hours (2 hours for demo)
Hours: 12:00pm - 4:30 p.m.
Cost: $179.00 for practical and demo. $50 for demo.

Apply Online for demonstration and practical course

Apply Online for demonstration course

Download a Printable Registration Form

Terrine

May 25, 2013
The Modern Terrine

Modern assembled terrines featuring meat, fish and a vegetarian option in this hands-on workshop.

Duration: 3 hours
Hours: 9:00 a.m. - 12:00 p.m.
Cost: $99.00

Apply Online for workshop

Download a Printable Registration Form

Fathers Day

June 15, 2013
Father's Day

Time to spoil Dad with this great Father's Day menu…Fit for a king!

Duration: 4 hours (2 hours for demo)
Hours: 12:00pm - 4:30 p.m.
Cost: $179.00 for practical and demo. $50 for demo.

Apply Online for demonstration and practical course

Apply Online for demonstration course

Download a Printable Registration Form

 

 
Tagliatelle con vongole
Recipe

This delicious Venetian inspired fresh pasta with clams recipe is simple and elegant. The clams impart a gentle taste of the sea into the rich lemon butter sauce that coat the tagliatelle.

Read more

 
 
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