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!
Le Cordon Bleu would like to introduce our international scholarship winner from Brazil, Karen Takizawa, who recently commenced with us this January at Le ...
"Every night I drink either wine or sake. Nowadays I am really interested in the world of sake." Master Chef Dominique Corby looks so happy while he enjoys the ...
Discover the interview with Franck Ramage.
The sweetness of the beetroots which are baked in their skins to enhance their flavor with the creamy tanginess of the goat’s cheese is a brilliant combination. ...
In 2015, Le Cordon Bleu celebrates their 120th anniversary. To mark this important occasion, le Cordon Bleu is asking students new and old, to share their ...
Are you looking for that perfect gift for your special one? Make this festive season special with our available choice of hand-made Macarons or Valentine Sable ...
Stéphane Lecenes followed the 2013-2014 session Wine and Management Programme and came 3rd in his class. He shares his experiences at the School, his background ...
Mary Berry was born in Bath and when she finished college she wanted to register at Le Cordon Bleu. She developed a passion for cooking from her mother. It ...
Make a truly festive dish by combining the rich flavor of venison with sweet roast vegetables, creamed cabbage and soft madeleines.
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