Your life-changing opportunity with Le Cordon Bleu Ottawa
For over a century, Le Cordon Bleu has helped shape the careers of some of the best chefs around the world.
On the occasion of our 120th Anniversary, Le Cordon Bleu Ottawa in association with Toronto Star, Restaurants Canada, and Canada’s 100 Best Restaurants, are pleased to present an industry scholarship – Passion for Excellence. This scholarship is a once in a lifetime opportunity to gain recognition for culinary talent and provide a stepping stone towards an amazing career.
Passion for Excellence is worth over $30,000
The Canadian Scholarship winner will be awarded a fully funded placement within the coveted Diplôme de Cuisine program at Le Cordon Bleu Ottawa Culinary Arts Institute.
To complete this outstanding prize, the winner will also carry out a paid internship under the guidance of esteemed Chef Yannick Anton at the renowned Cordon Bleu Signatures restaurant in Ottawa.
This is truly a once in a lifetime prize worth in excess of $30,000!!
WHO IS ELIGIBLE
Le Cordon Bleu Canadian Scholarship is available to any Canadian resident that is 18 years of age or older at the start of the first day of class.
Applicants must be at least 18 years old and have read and understood our terms and conditions before applying.
HOW TO APPLY
RECORD YOURSELF WITH A SMART PHONE OR VIDEO CAMERA ANSWERING THESE QUESTIONS:
1. Describe your favourite dish and how it reflects your passion for food… what would it be and why?
2. What qualities do you have that make you the ideal candidate to study at Le Cordon Bleu?
3. Upon completion of your training at Le Cordon Bleu what will your dream career look like?
WHY LE CORDON BLEU OTTAWA
The History of Le Cordon Bleu Ottawa
Le Cordon Bleu Ottawa Culinary Arts Institute is Canada's only campus for Le Cordon Bleu. Located in the heart of Canada's picturesque capital, Ottawa's rich history in gastronomy and flair for French architecture make it the perfect venue to invest in a premier culinary arts education.
Life in Ottawa
Ottawa is Canada's capital, and the country's fourth largest city. It is located in Eastern Ontario at the junction of three majestic waterways. A bilingual city with a multicultural population including embassy representatives from around the globe, Ottawa offers all the cultural attractions and diversions expected in a world capital, but in a more intimate and comfortable setting.
LE CORDON BLEU PROGRAMS
GRAND DIPLÔME Begin the most intensive and comprehensive training in classic French culinary techniques. This program combines the Diplôme de Pâtisserie and the Diplôme de Cuisine.
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.
PASTRY Develop your skills in pâtisserie. Courses range from initiation, short courses and basic through advanced pastry techniques to boutique style desserts, world delicacies and precise techniques.
BAKERY Learn the techniques and processes for making bread found in typical French bakeries. Danish breads to regional rural bread making traditions to doughs using advanced yeast production methods are covered.
BUSINESS & MANAGEMENT Achieve success at the corporate level in the hospitality and tourism industries. These programs will prepare you for management positions in hotels, restaurants and even entrepreneurship.
WINE AND SPIRITS Our wine and spirits programs provide training in wine knowledge, appreciation, and wine tasting. Courses range from initiation modules to food and wine pairing to wine management.
CHEF YANNICK ANTON
Originally from the South of France, Chef Yannick Anton received his training at the Lycée Hôtelier de Nice.
He began his career with Chef Michel Devillers at L’Ane Rouge, a highly coveted Michelin star restaurant. It was there where he perfected his skill in the preparation of seafood, learning the most advanced culinary techniques. He continued in the region at the celebrated Hotel Martinez in Cannes.
In 1994, Chef Anton came to Montreal where he accepted a position as sous-chef of the restaurant Le Globe with Chef Martin Picard. He eventually relocated to the Ottawa area where he assisted in the opening of Le Baccara in what was then known as the Casino of Hull. In 2000 Chef Anton worked at the Westin Hotel with Executive Chef Philippe Wettel, and at Canada’s Department of Foreign Affairs and International Trade.
He has prepared State Dinners for world leaders such as Vicente Fox, former President of Mexico, George Bush, former President of the United States and Wu-Jin Tao, President of the People’s Republic of China.
Chef Anton was appointed to Executive Chef of Signatures Restaurant in November 2006.
"Nothing brings me more joy than mentoring the next generation of culinary leaders and award-winning chefs. I look forward to working with the Scholarship winner and embracing the passion they bring to the culinary arts." – Chef Yannick
American chef, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking.
ERIC AND BRUCE BROMBERG
Brothers, chefs and restaurateurs Bruce and Eric Bromberg have set trends and ignited passions for almost 20 years with their famed Blue Ribbon Restaurants.
GIADA DE LAURENTIIS
Italian-born American chef, writer, television personality, and the host of the current Food Network television program Giada at Home.
Ming not only cooks East-West but also lives East-West. Just as his food is all about finding balance and harmony.
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