Le Cordon Bleu Ottawa - Newsletter August 2018

 Ottawa school alumni Sanaz sets off on a career of her dreams

Less than a year ago, Sanaz Maadanian graduated from Le Cordon Bleu Ottawa and is now making picture-perfect desserts at the three Michelin star restaurant Quince in San Francisco. Not only did Le Cordon Bleu Ottawa teach Sanaz the skills she’d need to work in any of the greatest establishments, it also inspired her to work in locations she had always dreamed of.

Sanaz's journey and her experience at Le Cordon Bleu Ottawa has set her on a career path beyond her wildest dreams. Read about her journey in a recent Toronto Life magazine article.


Teasing the senses

Throughout their journey at Le Cordon Bleu, students learn from local brewers, sommeliers and cheese connoisseurs about the varieties of beer, wines and cheeses available locally. Through tours and semniars, students learn to appreciate the texture, aroma and flavour developed using different ingredients, aging and manufacturing processes. Jacobson's Gourmet Artisan Cheeses, a local specialty food shop in Ottawa, provides a tasting seminar featuring the range of flavours of cheeses from around of the world...and from the expressions of students, it's clear some really make the taste buds stand at attention!

This term, students toured St. Albert’s Cheese Factory, a well-known producer of all types of local cheese and most notably "cheese curds" - the key ingredient in the quintessential Canadian dish “poutine”. Poutine originated from the Province of Quebec and is a favorite among Canadians and Americans in the north east. 

Warm chicken confit salad

In this elegant salad the chicken thighs are marinated, confit in duck fat, deboned and rolled. Producing a moist and tender texture full of flavour. This is accompanied by pancetta and morels and finished off with a creamy little gem lettuce sauce.


Cooking with Game Meats
Short Course - October 27

Game is a leaner meat and lends itself well to slow cooking and seasonal flavours. While game is available year-round in Canada, autumn and into winter is the best time to indulge in fresh and tender, wild-reared meat.


Culinary 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.

learn more


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.

learn more
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.

learn more