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!
On Tuesday, 21 March 2017, in 150 countries around the world, restaurants and embassies will offer 1,500 dinners to celebrate France's gastronomy by inviting ...
Rebeca Mazón Cabrera is the first exchange student from Madrid to study at Le Cordon Bleu Australia. A partnership between Le Cordon Bleu and Francisco de ...
In February and March 2017, 253 students attended individual graduation ceremonies in Adelaide, Melbourne and Sydney to receive their parchments from Le Cordon ...
Le Cordon Bleu was delighted to have Ms Julie Ballard as our industry guest speaker at Sydney’s graduation ceremony on 9 March 2017.
Le Cordon Bleu Australia is delighted to partner with Tasting Australia 2017 to offer two exclusive workshops.
#GoodFrance On Tuesday March 21, 2017, Le Cordon Bleu takes part in the Goût de France event, a global gastronomic stage, organized by the French Ministry of ...
Le Cordon Bleu Japan is pleased to announce its Japanese Cuisine Programme to begin this October. It’s a 6-month, 531-hour programme spanning 4 levels ...
People are much more conscious of the food they eat, and it represents. The trend here in Guatemala and in Latin America is reconnecting with our roots and ...
Consumer-wise, the major themes on trend right now seem to be ‘food safety and security’ as well as ‘nutrition’.
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