Le Cordon Bleu Ottawa - Newsletter April 2025

Le Cordon Bleu 130th Anniversary Series:
Flavours of Philippines

As part of our 130th anniversary celebrations, Le Cordon Bleu Ottawa is pleased to present a special event series running throughout the year. Our second event in this series, Flavours of the Philippines, is an exclusive four-course gourmet dining experience crafted by Guest Chef Liza Sare. Join us as we celebrate the rich culinary heritage and unique flavours of Filipino cuisine, in collaboration with the Embassy of the Republic of the Philippines in Ottawa.

Date: Friday, April 25th, 2025
Two Seatings: 6:00 pm | 6:30 pm
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Spring Short Courses

Our Spring Short Courses are now open for registration - and we're serving up fresh recipes, exciting techniques, and brand-new products in our beloved Patisserie Workshops. Spots are limited - book yours today!

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Le Cordon Bleu gathers over 11K alumni on Hosco

Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, is also a network of professionals, educators and alumni. On Hosco, Le Cordon Bleu is gathering international alumni to enable them to connect with their peers and institute throughout their career, but also network and make their way towards professional opportunities.

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CTV News' Jackie Perez attends Special Student Soirée at Le Cordon Bleu Ottawa

On Friday, March 14th, Le Cordon Bleu Ottawa welcomed CTV News' Jackie Perez to its exclusive Student Soirée, part of a special event series celebrating the institution's 130th anniversary. This elegant canapé-style soirée highlighted the exceptional skills of our intermediate cuisine students, who prepared a selection of exquisite small dishes under the guidance of Chef Atifa Prinsloo.

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Chocolate Florentines

These delicate biscuits use a mixture of glacé fruit and nuts in a sweet honey caramel, generously coated in bitter dark chocolate. 

Learn the recipe

Discover Our Programmes

Grand Diplôme®
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Cuisine
Diploma
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Pastry
Diploma
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Boulangerie de Base
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Diploma in Culinary Management
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Plant-Based
Cuisine
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