For more than a century, Le Cordon Bleu has enabled aspiring culinary professionals to turn their ambitions into reality. The Ottawa campus offers a wide range of culinary arts programmes dedicated to teaching students classical French techniques through our world class chef instructors. Regardless of your background, by graduating with Le Cordon Bleu, you’ll become part of a great tradition of excellence, with credentials that will set you apart from the competition in a demanding and changing industry.
Pave the way with your culinary education. Whether it is to become a master of french pastry, an owner of your own restaurant or a gourmet food writer, Le Cordon Bleu provides you with the skills and knowledge to make the choice.
Launch the career you always dreamed of! What are you waiting for?
People are much more conscious of the food they eat, and it represents. The trend here in Guatemala and in Latin America is reconnecting with our roots and ...
In the US, we are ever paying increased attention to the footprint of the foods we eat, striving to eat as locally and seasonably as possible, and to support ...
Good-looking food and simple menus with a twist, hence using cooking techniques and visual presentations that refer to world gastronomy, as in culture food & ...
I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.
Over and above the demand for my award-winning preserves and sweets most of my customers come to me looking for something personally customized and very bespoke ...
Whether Foodwriters, Chefs or entrepreneurs in the food industry from all over the globe, Le Cordon Bleu alumni have identified 4 great trends, confirming an ...
For sure healthy food is a top trend that is here to stay; we are totally focused on improving the quality, the taste of the food and also to induce healthier ...
Consumer-wise, the major themes on trend right now seem to be ‘food safety and security’ as well as ‘nutrition’.
For me, it is all about ‘the art of coffee and cake’. The Peggy Porschen Parlour does this incredibly well and I see it as a real trend.
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