|
Le Cordon Bleu Ottawa students had the opportunity to volunteer at the Taste of Manotick Festival.
|
|
|
On August 27, 2010 Le Cordon Bleu graduates soaked in their accomplishments at the Graduation ceremony. Congradulations to all of our graduates!
|
|
|
Le Cordon Bleu Ottawa students and Chef Christian Faure MOF participated in the Bastille Day festivities on July 14, 2010.
|
|
|
Le Cordon Bleu Ottawa students spent the day at Mariposa Farms.Mariposa farm products are universally praised by many of the region's top chefs. The owner of the farm, Ian Walker, is celebrated as one of the pioneers of the local food movement.
|
|
|
Le Cordon Bleu Chefs, staff and students were a buzz when we heard that our very own Chef Christian Faure MOF would be preparing desserts for journalists at last month's G20 in Toronto.
|
|
|
Le Cordon Bleu Ottawa students attended a dinner in their honour. Le Bistro Cordon Bleu@ Signatures. The menu included duo of beef accompanied by celeriac mousse.
|
|
|
Le Cordon Bleu Ottawa students spent a morning at a Job Fair and BBQ hosted by the school. Many of our industry partners were in attendance. The event was followed by a BBQ.
|
|
|
Children from the Ottawa Children's Treatment Centre (OCTC) spent the morning at Le Cordon Bleu Ottawa. The children prepared recipes, and practiced their motor skills.
|
|
|
On July 27, 2011 Le Cordon Bleu Grand Diplôme Professionnel students walked across the stage to receive their diplomas at a very special graduation ceremony and reception.
|
|
|
On June 27, 2011 Le Cordon Bleu Ottawa students walked across the stage to receive their diplomas at a very special graduation ceremony and reception.
|
|
|
Superior Pastry students created sugar sculptures as part of their curriculum.
|
|
|
Grand Diplome Professionnal students spent 8 hours creating wonderful dessert buffets using the techniques that they learned in class.
|
|
|
On September 1, 2011 Le Cordon Bleu Ottawa students walked across the stage to receive their diplomas at a very special graduation ceremony and reception.
|
|
|
View spectacular carvings from Chef Armando Baisas and Le Cordon Bleu Ottawa Students.
|
|