After taking a break from work my first big decision was to invest some time and effort in a passion of mine – so I signed up to earn my Diplôme de Cuisine from Le Cordon Bleu. That kept me very occupied and engaged for nine months. I will tell you that retired military folks fit very well in a professional kitchen. There is leadership needed, teamwork is critical, there are techniques and procedures, communication is standardized, organization (ie. mise en place) and discipline (especially with very sharp and/or very hot objects) are tenets of success – I could go on and on. My first two weeks on the Basic Course reminded me of basic training!

After serving 28 years in the Canadian Armed Forces, I retired. Thanks to Veterans Affairs, I had the opportunity to enroll in Le Cordon Bleu's Diplôme de Cuisine program and pursue my passion for cooking. I found the curriculum challenging yet highly rewarding. The course is divided into three stages: Base, Intermediate, and Superior, which allows students to progress gradually from basic to advanced techniques. The experienced instructors were all extremely knowledgeable and patient, ensuring that all students reached their full potential.

As a Veteran, I have felt supported and welcomed by Le Cordon Bleu from the beginning. They were accommodating and offered all the support that I needed to succeed. Their values also coincide with the military which facilitated an easier transition. At Le Cordon Bleu, you will find teamwork, work ethic, discipline and passion. Enrolling at Le Cordon Bleu has been an extraordinary experience. I had the opportunity to learn from Michelin Star Chefs in a state-of-the-Art learning facility while being in an elegant historical building. And let’s not forget all the incredible culinary delights that I learned how to prepare.

Enrolling in Le Cordon Bleu Ottawa's Plant-Based Culinary Arts Diploma program was a transformative culinary journey. The program blends traditional culinary techniques with innovative plant-based approaches, providing a comprehensive understanding of the vibrant world of plant-based cuisine. Le Cordon Bleu's prestigious reputation has just been further cemented in my mind with this incredible diploma offering.

​My time on campus was an immersive experience in top-notch pastry education. With hands-on training, diverse cultural interactions and networking opportunities, it provided the perfect foundation for my career. A highlight of my program was being selected to participate in a city-wide chocolate sculpture competition and I won the people’s choice award for my creation!

A day, a week, three months…No matter how much time you spend studying at Le Cordon Bleu, you can be sure it will have a huge impact on your career. Having a strong culinary background gave me credibility in the industry, gave me the language and the skills I needed to be part of a 2 Michelin star restaurant. I had some unforgettable moments, I couldn’t have asked for a better experience!

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.

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.

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.

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.