Come visit us!

Le Cordon Bleu Ottawa will be at the Recruit In Canada Fair in Montreal on October 3, 2019.  Our recruitment team will be on-site representing Le Cordon Bleu.  Come speak to Karen and Joaquin.  They would love to chat with you about what our school has to offer, our programmes, the institutions illustrious history and how an education with Le Cordon Bleu can set you on your culinary path to success!

We hope to see you there!

MONTREAL
Thursday, October 3, 2019
3 pm - 7 pm - Free Admission
Montreal Convention Centre / Palais des Congrès de Montréal
1001 Jean Paul Riopelle Pl
Montreal, QC
H2Z 1H5

Our Programmes

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.

Ask us about our Grand Diplôme® and a wide range of our programmes and courses.

Testimonials

  • daniel katayama
    During my nine months studying the Diplôme de Cuisine at Le Cordon Bleu Ottawa, I received a lot of teachings that helped me become a better human being, both in a professional and personal way. Seven months after I graduated, I managed to give birth to a dream that Le Cordon Bleu helped me nurture: I now own a 40 seat cafe in Rio de Janeiro - Brazil and I’m about to open a 120 seat restaurant.
    Daniel Katayama - DIPLÔME DE CUISINE 2014
  • Stef Scrivens_v2
    When you're studying at Le Cordon Bleu there are so many great opportunities available, whether it's putting in extra time to practice, help out the chefs teaching you, or help out the restaurant, and you should absolutely take full advantage of these learning opportunities. I spent all of my extra time helping out the chefs, and it pays out. You learn different aspects of the teaching environment and you get to practice your skills while still learning. Since I've graduated I worked at Signatures for three years, and also have worked abroad staging at Michelin star restaurants in England.
    Stef Scrivens - 2012 (Diplôme de Pâtisserie)
  • saad
    It's more than what I was expecting. Every day I learn something new. The chefs who teach me are beyond amazing. By just interacting with them on a daily basis, I have been gaining knowledge and great tips that are going to help me with my career in the future.
    Saad Bahbahani - GRAND DIPLÔME® 2014
  • sarah2
    ... that's the key to the Cordon Bleu experience - we have amazing Chefs who want to teach us everything they know - and we need only ask. We have the opportunity to learn that goes far beyond the demos, practicals and the workshops.
    Sarah Fudge - Diplôme de Cuisine 2013
  • melanie
    The people here are incredible! Obviously there is the learning experience, but also the ability to meet people from around the world and hear about what food means to them.
    Melanie Moller - GRAND DIPLÔME® 2015
  • Daron
    I realized I always wanted to be in the kitchen with my mom, but not necessarily watch her cook, but rather have her move aside and let me do the cooking. That's really when I realized that this is what I want to do, this is what I want my life to be about.
    Daron Nazirganian - Diplôme de Pâtisserie 2015