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!
Researched and curated by the institute's chefs in Brazil, the publication encompasses the diversity of the national table, from tradition to fusion, ...
In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Franck Arnold, managing director and regional vice-president of London's Savoy ...
Le Cordon Bleu Paris and the Hôtel de la Marine have joined forces to create a unique experience based on a series of culinary workshops and dinners open to the ...
Meet Jae Wook Ko, a 2010 Diplôme de Pâtisserie graduate who has opened his own pastry boutique, Millegâteaux, in Korea.
Le Cordon Bleu London will be raising the prices of all diploma programmes on Friday 1st December 2023 as part of the annual price rise.
Mastering the secrets of French gastronomy is no small feat. Discover the key professions and training opportunities with Le Cordon Bleu Paris.
Rosario Barrios, general manager of Le Cordon Bleu Madrid received the award for “Labor formativa” (training work).
Do not miss out these opportunities for a financial aid to join our programs in 2024
Join us for an exclusive evening dedicated to the art of plant-based cuisine. Crafted meticulously by our talented chefs and presented by our talented first ...
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