Technique: Hollandaise Sauce
In this new series of videos, our chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the ...
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The Many Flavours of Le Cordon Bleu
There is always something happening at Le Cordon Bleu. From student competitions to major festivals, we will bring you the latest news, videos and events from around the world.
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In this new series of videos, our chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the ...
Did you know it can take up to 4-hours for one perfect food shot? Or that a trick to shooting ice-cream is using mash potatoes? We take you beyond the plate to ...
Congratulations to all of our 2016 term 4 Le Cordon Bleu Ottawa graduates! We are happy to share the pictures from our ceremony at Canadian Museum of Nature on ...
We are happy to announce our presence at the World Hospitality and Food Service event (SIRHA). The international fair takes place in Lyon (France) between ...
A recipe to celebrate Christmas! Recipe adapted and translated from the book “L’École de la patisserie” by Le Cordon Bleu® institute and publisher Larousse.
Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish.
Gloria Otshundi has been crowned winner of the 2016 Passion for Excellence Chef Scholarship at Le Cordon Bleu Ottawa Culinary Arts Institute. The Diplôme de ...
Pastry Chef instructor, Chef Nicolas Jordan, MOF (Meilleur Ouvrier de France) demonstrated a holiday masterclass last night to over 70 guests at Le Cordon Bleu ...
Meet Ottawa Diplôme de Pâtisserie student, Elina Olefirenko. Originally from the Ukraine, Elina first moved to Canada to study Business Management, Hospitality ...
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