Le Cordon Bleu - Newsletter April 2019
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Spring is in the air!

Le Cordon Bleu Ottawa serves up dessert in celebration of Goût de France

On March 21, 2019 hundreds of French restaurants around the world particpated in Goût de France which pays special tribute to French gastronomy and to environmentally responsible cooking. In honour of this celebration, Le Cordon Bleu Ottawa was invited to prepare a dessert for a Ocean Wise fundraising event held at residence of the French Ambassador to Canada.

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More gourmet short courses available!

Le Cordon Bleu Ottawa has cooked up an additional batch of gourmet short courses for 2019! Whether you are a pro in the kitchen or out of your comfort zone, Le Cordon Bleu Ottawa Chefs provide the perfect environment to learn, laugh and enjoy a culinary experience like no other in Canada.


Learn to lead in the food industry

Le Cordon Bleu Ottawa has partnered with University of Ottawa to develop a programme that will equip students with a comprehenisve understanding and the skills to lead in any food-related industry. The Honours Bachelor of Integrated Food Sciences (BIFS) programme combines nutrition, food sciences, culinary arts, management and other key subjects into one unique 3 year degree. The programme starts September 2019 and is currently accepting applications.


Grilling for spring

Impress your guests with this light spring time Le Cordon Bleu recipe! Grilled scallops, fennel, avacado and pomegranate salad, passion fruit dressing and sesame tuile -- divine!


Ready to start your culinary journey?
4 Intakes a year - January, April, July, October


Master basic to advanced culinary techniques which can be applied to any style of cuisine. Explore French culinary tradition, cuisines and current trends from around the world.


Grand Diplôme®

GRAND DIPLÔME® programme will provide you with cuisine and pastry techniques required of today's top culinary professionals.



Courses range from initiation, short courses and basic through advanced pastry techniques to boutique style desserts, world delicacies and precise techniques.

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