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Meet Alumni and Chef-Restaurateur
Peggy Chan Peggy Chan is a Chef by passion and she’s serious about green-eating! We recently caught up with the inspiring chef and founder of Grassroots Pantry, Hong Kong’s leading meat-free, sustainable eatery to find out more about her experience working in the industry and life after Le Cordon Bleu Ottawa.
Whether she is creating healthy, eco-conscious meals or speaking at TEDx talks on innovation and entrepreneurship, her culinary journey in Michelin starred restaurants and focus on philanthropy, has been interesting to say the least. […] |
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Upcoming Demonstration:
Molecular gastronomy Watch as our Chefs demonstrate the latest molecular gastronomy trends in cooking!
The demonstration is sure to stimulate your creativity in the kitchen by using the latest advanced techniques. Molecular gastronomy is the study of food science that seeks to explore the physical and chemical transformations of ingredients that occur in cooking.
- First demonstration: Monday, August 14th, 2017 | 5.00pm to 7.00pm
- Second Demonstration: Monday, October 2nd, 2017 | 5.00pm to 7.00pm
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4 intakes each year: January, April
July, October |
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Grand Diplôme® GRAND DIPLÔME® programme will provide you with cuisine and pastry techniques required of today's top culinary professionals. |
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Cuisine
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 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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