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!
Thai Cuisine Chef of Le Cordon Bleu Dusit has prepared special recipe using NIL fish in honour of His Majesty King Bhumibol the Great - much loved Monarch of ...
French cuisine chefs of Le Cordon Bleu Dusit have prepared special recipes using NIL fish in honour of His Majesty King Bhumibol the Great - much loved Monarch ...
Sauces are an important component in any meal but this is even more so at Christmas time. Imagine sitting down to your Christmas lunch and having your turkey ...
To celebrate the festive season, we're giving you the chance to win some exclusive Le Cordon Bleu prizes every week in the run up to Christmas. The final ...
Come to visit us for the talk and open cooking demonstration
The first weekend of December saw two of our Master Chefs heading north along both coasts of the Peninsula to conduct demonstrations to enthusiastic school ...
Congratulations to Alice Gordon who asked 'when making Moules marinière, do the finely chopped shallots get cooked separately first?' Chef Colin Westal, who ...
After many years in United-States, Chef Mahut decided to consecrate to education, that is how he integrated Le Cordon Bleu Paris team in 2013
A recipe to celebrate Christmas! Recipe adapted and translated from the book “L’École de la patisserie” by Le Cordon Bleu® institute and publisher Larousse.
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.
