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!
A sweet natured chef with an outstanding talent for ingenuity and creativity whom created the history by becoming one of the first female chefs in Thailand and ...
Exclusive Talk with Chef Jesselyn Lauwreen, the Winner of MasterChef Indonesia Season 8
We were delighted to host the finals of Gosset Matchmakers 2021 at our Cord restaurant on September 14th. The team from Fischers, Baslow Hal in Derbyshire took ...
We were recently joined by the founder of Oxney Organic Estate, Kristin Syltevik for a fascinating virtual guest speaker event.
Juan Sebastián Pérez began his career in kitchens when he was 15 years old, working after school. He finished school at 17, and immediately applied to Le Cordon ...
After working in various fields, Hyewoon Yang decided to utilize all her experiences with one more additional skill—cooking. While working at NGO she visited ...
this filter is a fun way to see all the different jobs possible after a Le Cordon Bleu education.
“Go on, Nanda! Grab those glasses that were left on the table with some wine and let’s drink!” My sister said to me. - What if Mom wakes up?! She will be very ...
We caught up with former Le Cordon Bleu London student Romina Amiri, who graduated with our Diploma in Gastronomy, Nutrition and Food Trends.
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