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Le Cordon Bleu Ottawa wins North America’s Best Culinary Training Institution in 2022

World Culinary Awards

Le Cordon Bleu™ Ottawa Culinary Arts Institute is thrilled to announce it has been voted as North America’s Best Culinary Training Institution at the 3rd Annual World Culinary Awards Ceremony held in Dubai on December 13th 2022.

The World Culinary Awards™ serves to celebrate and reward excellence in the culinary industry. Chosen by culinary professionals, media and consumers, the award recognises our focus on providing the highest level of culinary and hospitality education.

Le Cordon Bleu Ottawa campus lives and thrives in Downtown Ottawa’s historic Munross Mansion, across the river from the province of Quebec (the heart of French-Canadian culture). It houses three commercial-grade kitchens and an upscale restaurant run by Executive Chef Yannick Anton.

We consider ourselves the guardians of French culinary excellence, preserving centuries-old practices while embracing the new trends and flavours in the world of gastronomy,” says Chef Anton. “To have our efforts recognized with this award only confirms that excellence in education is indeed part of our DNA.

Le Cordon Bleu's reputation, coupled with Canada’s quality of life, has helped Ottawa campus attract top talent from across the globe, and the best instructors to train them.

Our students talk about the family-like learning environment and the benefits of interacting and studying with classmates from different parts of the world,” said Chef Yann Le Coz, Head Pastry Chef Instructor at Le Cordon Bleu Ottawa. “While being Le Cordon Bleu certified carries weight globally, getting certified in Ottawa is truly unique.

About Le Cordon Bleu

Serving up culinary excellence for over 125 years, Le Cordon Bleu is The Leading Global Network of Culinary Arts and Hospitality Management Institutes. With over 30 campuses across 20 countries, we annually train more than 20,000 students of over 100 nationalities in the trends, techniques and new technologies of cuisine, pastry, bread-making, wine, and hotel management.