Bachelor Ōra King Contest
Following the Ōra King Salmon demonstration led by chef Shaun Clouston last month, a selection of our Bachelor of Culinary Arts and Business students were ...
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.
Following the Ōra King Salmon demonstration led by chef Shaun Clouston last month, a selection of our Bachelor of Culinary Arts and Business students were ...
Featuring spears of fresh asparagus, goats' cheese, Parmesan, lemon, and thyme, this rustic puff pastry tart celebrates the best flavours of early summer.
We are delighted to announce the quarter finalists for Le Cordon Bleu Scholarship 2026.
For Mitchell Turner, hospitality was never just about hotels – it was about people, experiences and the opportunity to build a career without borders. Today, as ...
Butterflying prawns is one of those foundational culinary techniques that instantly elevates seafood dishes.
For Rhea Koshy, the path to becoming a pastry chef didn’t begin in a professional kitchen - it began at home, shaped by the warmth of family and the joy of ...
In hospitality, experience has always mattered. While qualifications can open doors, employers are increasingly looking for candidates who can step confidently ...
Our "Sakes and Desserts" #FueraDeCarta event took us on a sensory journey through the aromas and flavors of Japan. Together with Noelia Tomoshige, creator of ...
Le Cordon Bleu Ateneo proudly celebrated a historic milestone with the graduation of the pioneer Batch 1 of the Diplôme de Pâtisserie and Grand Diplôme programs ...
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