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Le Cordon Bleu News, 03/02/2009
Le Cordon Bleu in The Community...
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NAC 's 11th Annual Culinary Experience

Ottawa gastronomes were in for a special treat on Wednesday 25th of February 2008 for the 11th Annual Culinary Experience at the National Arts Centre where 20 of the best chefs in the city got to demonstate their skills and treat guests with refined selections of their restaurant's most popular dishes.

When Robert Bourassa Director of Operations kindly asked Le Cordon Bleu Ottawa to attend this one of a kind event that raises proceeds to support performing arts at the NAC, the Ottawa Symphony Orchestra, and the Kurt Waldele Culinary Scholarship we could not decline. We are an Art school after all!

This event was a great networking opportunity for our students who were very kind to volunteer in assisting Master Chefs Armando Baisas for the food preparation and Christian Faure MOF for the Pulled and Blown Sugar demonstration on the center stage.

We served scrumptuous traditional and vegetarian makis as well as a duck confit consomme with a blood organge slice in little shooter glasses.

Each year the show draws 800 to 1,000 food lovers from Ottawa's business, government and social communities, making it one of the city's must-attend culinary events of the year. Le Cordon Bleu booth was amongst the busiest throughout the night!

If you wish to sign up for our Sushi Class or our Specialty Sugarwork Classes visit our Gourmet Classes.

Chef Faure and Bourassa with Le Cordon Bleu Students Culinary Experience Crowded Booth Lineup

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