Canada's Great Kitchen Party is the most respected culinary competition in Canada! This year we hosted this prestigious event at Le Cordon Bleu Ottawa's Signatures Restaurant.
Our first place winner, Chef Ian Carswell of Black Tartan Kitchen took home the gold over seven Ottawa-area chefs.
Second place was Chef Ben Landreville of Sidedoor Restaurant. Chef Ben served up is version of banh khoai, a Vietnamese pancake, with spot prawns, pork sausage and fungus, nuoc mam cham, preserved vegetables and fresh herbs.
Coming in at third place was Chef Daniela Manrique of The Soca Kitchen. She served a fantastic chile-rubbed and smoked beef tenderloin with hazelnut romesco sauce, shaved raw artichoke, fermented black garlic and white soy vinaigrette and uni, port, pear pâté brûlée. Chef Daniela also won the 2019 People’s Choice Award!
Simple and gourmet! This Hazelnut Chocolate Snack Tart is easy to make with very little equipment in the safety of your home and is as delicious as it looks.
Mary George dreams of becoming one of the best pastry chefs in the world, and she is well on her way! Winning gold at WorldSkills Australia, she joined ...
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In difficult times, we cannot forget who most needs our help. With that in mind, Le Cordon Bleu Rio de Janeiro joined forces to form a chain of good. We ...
A variation on the classic ratatouille recipe, this elegantly presented dish from Provence is sure to impress guests at a dinner party.
In 2019, Chef Rakesh performed a guest demonstration at the Le Cordon Bleu London Summer Festival. He demonstrated the kind of innovative and modern Indian ...
These cheese soufflés are simple to make – it’s the large soufflés that are most tricky because it is difficult to judge whether they are cooked or not. – so ...
Whip up this quick and easy classic which is also often used as a test of a true chef. A traditional French rolled omelette has no colour - meaning no hint of ...
Le Cordon Bleu alumnus, restaurateur Hyunwoo Kang (Partner, Plus 82) took to the streets armed with 20 take away meals from his restaurant as a gift for those ...
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