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!
Meet Chef Colin Westal at our Open Days and Demonstration Events in India. We have three separate events running in November 2017. The first event is in Delhi ...
If you, like many others, post photos to Instagram and Facebook every time you visit a restaurant or café, you might wonder how your social media could become a ...
Tora, student in Wine and Management Diploma made her first harvest internship at Saint-Emilion, she really appreciates this experience and wants to share it ...
Le Cordon Bleu students won an array of awards in the 2017 Australian Culinary Challenge and Alumna Mary George was selected to represent Australia in the ...
Gastronomers' association kicks off 40th anniversary bash with dinner presented by Le Cordon Bleu chefs
Le Cordon Bleu Sydney pâtisserie chef lecturers, talented brothers Angelo and Joseph Roche have both won awards for chocolate sculpture in two separate ...
Open Days in Sydney, Melbourne, Perth and Adelaide saw record numbers with over 1000 attendees collectively exploring future study and career options with Le ...
Over 100 Le Cordon Bleu students have undertaken industry placement (Work Integrated Learning) at luxury five-star Hilton Hotel in Sydney since 2011.
The programme is aimed at students with Culinary Arts training or who have worked in cuisine or pastry and want to become entrepreneurs. Graduates will possess ...
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