Dashi poached mackerel, soy infused shiitake and tofu gyoza, Granny Smith apple
Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish.
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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 ...
Le Cordon Bleu partners with the University of Fortaleza and Anima Educação to launch new undergraduate and postgraduate programmes in gastronomy, hospitality, ...
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, celebrated the inauguration of its new campus on Monday 10 ...
Le Cordon Bleu Ottawa Pastry Chef instructor, Nicolas Jordan, MOF (Meilleur Ouvrier de France) - featured a pastry and bouchees demo with the world chocolate ...
Stef Scrivens is a pastry Chef by passion and she’s serious about dessert! As a 2012 Diplôme de Pâtisserie graduate from Le Cordon Bleu Ottawa, she has a wealth ...
This surprising dish combines various flavours; the sweetness of scallops, the acidity of passion fruit, and a refreshing twist from the fennel, avocado and ...
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