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. I'm currently working at two sister restaurants in Ottawa, Fauna and Bar Laurel.

The most important thing I learned is that I didn't know anything about cooking, although I thought I was a great amateur cook at home. It humbles you. The first 2-3 weeks at the Cordon Bleu you realize you need to start with the basics, and not be over-anxious to start butchering rabbits! Also, I had a great time improving my knife skills. That was the very first thing you learn. I would go the supermarket and buy a 5lb bag of carrots, peel them and start practicing my Juliennes, Brunoise, Turning, etc... so I could be ahead of the game when getting my first job.

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.