Le Cordon Bleu Ottawa - Newsletter August 2017

Chefs des Chefs

Le Club des Chefs des Chefs

We welcomed Le Club des, Chefs des Chefs (CCC), the world’s most exclusive international gastronomic society, which includes twenty-five personal chefs to world leaders, considered the G20 of gastronomy.

Among the group that visited Le Cordon Bleu Ottawa was Chef Katie Brown Ardington, personal chef to Prime Minister Justin Trudeau as well as Kareen Rispal, Ambassador of France in Canada and Chef Guillaume Gomez MOF (Meilleur Ouvrier de France) personal Chef to French President Emmanuel Macron in the Élysée Palace […]

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How to make the perfect French Macarons

How to Make the Perfect French Macarons with Chef Nicolas Jordan MOF

Watch as Chef Nicolas Jordan MOF (Meilleur Ouvrier de France) makes the perfect French macarons in this quick, step by step video. This legendary small round pastry, made from almond meringue, is perfect for every occasion and has been around since the 20th century!

Meet Alumni and Chef-Restaurateur Peggy Chan

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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Molecular gastronomy

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

More Info

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.



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.

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.