Cultivating the Mindset of a Culinary Leader
What does it take to go from zero professional kitchen experience to leading the culinary operations of a major hotel in just six years?
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.
What does it take to go from zero professional kitchen experience to leading the culinary operations of a major hotel in just six years?
Busy during the week but still want to pursue your passion for pastry? Our 3-month Weekend Pastry Classes is designed for working adults, making it easier to ...
Passionate about plant-based culinary arts and modern food innovation? Our Diploma in Plant-Based Culinary Arts programmes offers aspiring chefs and food ...
Curious about a career in culinary arts or looking to upgrade your skills? Don’t miss our upcoming Open Day on 27 June!
Each year, Le Cordon Bleu Melbourne brings a touch of creativity and indulgence to the Easter season through its ongoing partnership with Hyatt Place Melbourne ...
There’s something powerful about a first impression – especially when it quietly shapes the course of your future. For alumna Ketaki Kelkar, that moment came ...
Our short courses across Adelaide, Sydney and Melbourne are in full swing and selling out quickly. Here’s what’s coming up at a campus near ...
Our Brasserie Training Restaurant is a crucial step in our students’ education; where the culmination of their current progress meets the high-pressure reality ...
Le Cordon Bleu Dusit has been awarded the Prix du Rayonnement Gastronomique (Gastronomy Category)
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