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!
Are you ready to take your culinary training to the next level? Join us for an exclusive Online Information Session where you’ll get an in-depth look at Le ...
Le Cordon Bleu London recently hosted Modern Pâtisserie Trends: Innovation in the 21st Century, a live-streamed Chef Conference.
To celebrate the launch of the new Diploma in Pâtisserie Innovation, Le Cordon Bleu London hosted a special Innovation in Pâtisserie Public Demonstration.
María Bazar, a student at CIFP Paseo das Pontes in A Coruña, was the winner of the 13rd edition of the Premio Promesas de la alta cocina held on April 8th at ...
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Discover and support culinary talents from Le Cordon Bleu through our exclusive Alumni Booklet, featuring 15 graduate-owned restaurants and cafes across a ...
2 of Penang’s most celebrated Le Cordon Bleu alumni — Chef Johnson Wong of Gēn 根 & Communal Table and Chef Hooi Shing of Le Petit Four Patisserie — are coming ...
Enjoy live culinary demonstrations, explore our world-class facilities through guided campus tours, and gain insights into your culinary future through career ...
We are proud to announce that Le Cordon Bleu Ottawa has been nominated as North America's Best Culinary Training Institution at the 2025 World Culinary ...
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