Le Cordon Bleu Ottawa - Newsletter May 2018

Practice Makes Perfect

Superior cuisine students took over Le Cordon Bleu Ottawa's Signatures Restaurant to hone their skills for invited lunch guests. From cooking and plating to serving and clearing, students got a true taste of how a fine dining restaurant operates behind the scenes. Signatures is one of Ottawa's finest dining establishments and features menus by award winning executive chef Yannick Anton.


Alumni on the Move

Le Cordon Bleu Ottawa is proud to shine the light on alumni who are moving and shaking in the industry and continuing their love of all things culinary. Over the next few months, some of our recent alumni will be featured in online magazines and on social media. Keep an eye out! Read about recent graduate Elina Olefirenko to see what she's been up to.


Green papaya and garden vegetable salad with papaya vinaigrette

Try this refreshing salad recipe recommended by Le Cordon Bleu chefs. A colourful and easy compliment to any spring meal.


Short Course - Inspired by Julia Child

Dish up a main course inspired by one of Julia Child’s classic recipes. Julia Child, one of Le Cordon Bleu’s most famous alumni, earned her Diplôme de Cuisine in 1951 and her recipes are still to this day used around the world.


2018 Programmes
4 intakes each year: January, April
July, October

Grand Diplome

Grand Diplôme®

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

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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.

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Pâtisserie Artisan bread and baking course


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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