Canada's Great Kitchen Party is the most respected culinary competition in Canada! This year we hosted this prestigious event at Le Cordon Bleu Ottawa's Signatures Restaurant.
Our first place winner, Chef Ian Carswell of Black Tartan Kitchen took home the gold over seven Ottawa-area chefs.
Second place was Chef Ben Landreville of Sidedoor Restaurant. Chef Ben served up is version of banh khoai, a Vietnamese pancake, with spot prawns, pork sausage and fungus, nuoc mam cham, preserved vegetables and fresh herbs.
Coming in at third place was Chef Daniela Manrique of The Soca Kitchen. She served a fantastic chile-rubbed and smoked beef tenderloin with hazelnut romesco sauce, shaved raw artichoke, fermented black garlic and white soy vinaigrette and uni, port, pear pâté brûlée. Chef Daniela also won the 2019 People’s Choice Award!
In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Charlotte O'Kelly. Charlotte is a Le Cordon Bleu alumna and founder of Astrid ...
Le Cordon Bleu London will be raising the prices of all diploma programmes on Sunday 1st December 2024 as part of the annual price rise.
Le Cordon Bleu London are delighted to welcome Michael Kwan for a Guest Chef event on Friday 22nd November.
Le Cordon Bleu has now released the stunning Confectionery School book in English.
Le Cordon Bleu Paris invites you to discover its end-of-year workshops, dedicated to two festive favourites: Foie gras and Yule log.
Le Cordon Bleu Dusit's Open House for Cuisine Lovers Discover why Le Cordon Bleu is the world’s most acclaimed culinary arts & hospitality management ...
On October 16th , the MD Anderson Cancer Center Foundation Spain hosted its first masterclass for cancer patients and their families in Madrid This event was ...
The new Bachelor of Science in Culinary Design Management has been specifically designed to address today's gastronomic challenges by focusing on innovation, ...
Babette de Rozières, the famous Guadeloupean chef and well-known ambassador of West Indian cuisine, is currently running a series of culinary workshops at our ...
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