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!
LCBD marked its 8th Year Anniversary on the 7th of July, 2015. In line with Thai culture and tradition, the occasion was marked with staff paying their respects ...
Lara Espirito Santo, aged 27 from Rio de Janeiro on her experience at Le Cordon Bleu London, and how she went from a Degree in Politics and History and a ...
Raspberries, blueberries, redcurrants, cherries... Le Cordon Bleu Chefs have chosen a tartlet recipe that showcases red berries, which are abundant in France ...
In traditional Japanese confectioneries, you'll often find a curious garnish that is sweet and slightly starchy. It's usually reddish-brown – though not always ...
Congratulations to Le Cordon Bleu Sydney Advanced Diploma of Hospitality alumna Jinhee Park for winning first prize in the recent 2015 Australian Cake ...
The month of May was packed full of events for the Wine and Management students. From coffeeology to a master class on Alsace wines, a whole variety of themes ...
People who love food, wine and travel now have the opportunity to turn their passion into a career through the Le Cordon Bleu Master of Gastronomic Tourism ...
“I had never seen shiso before coming to Japan. We don’t have it in France!” says Chef Dominique, who arrived in Japan in 2000. Fifteen years have passed since ...
On Friday 5 June, Le Cordon Bleu Dusit welcomed potential future students and other culinary arts lovers to our OPEN HOUSE. Guests learnt about the unique ...
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