Nikita Malhotra is a Diplôme de Pâtisserie student from Pune, India studying at Le Cordon Bleu Ottawa. Nikita talks about her experience studying in Canada, her passions in food and why she chose to study at Le Cordon Bleu Ottawa as her first choice in the culinary arts.
The Cordon Bleu Ottawa's Diplôme de Pâtisserie programme acts as a passport into an exciting and dynamic career in pastry. Advance through basic, intermediate and superior levels of the pâtisserie program and earn a diploma that is recognized worldwide. Learn more.
This inaugural project have special significant to Sunway Le Cordon Bleu which not celebrates the more than 120 years legacy of the founding school in Paris but ...
The Nordic Cookbook, by internationally acclaimed Swedish Chef Magnus Nilsson, will be published in October by Phaidon. He is also the author of the hugely ...
On the 21st of September 2016, Le Cordon Bleu was honoured to sponsor the launch of France Alumni USA, an international association for former US students in ...
In our most recent Masterclass, in partnership with Great British Chefs, Master Chef Colin Westal teamed up with Chef Pascal Aussignac to bring in autumn in ...
L’École de la pâtisserie by Le Cordon Bleu® institute is a benchmark book which contains 100 TESTED, ILLUSTRATED AND FAIL-SAFE RECIPES. Alongside every recipe ...
This Norwegian cod recipe is all about Nordic flavours and techniques. With the cod at its most seductive pan-fried, the accompanying vegetables embrace the ...
Le Cordon Bleu London’s students travelled to the south coast of England to do some foraging in Seven Sisters Country Park.
These soft creamy sweetbreads are encased in a curried crumb and served with a trace of split pea purée, roasted chestnuts, and garlic and thyme pan fried ceps.
The international final of the Jeunes Chefs Rôtisseurs competition will take place on 30 September 2016 in Manchester, the United Kingdom.
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