|
|||||||||||||
Canadian Culinary Federation
Chef Christian Faure MOF Receives an award for Pastry Chef of the the Year 2010 from the Canadian Culinary Federation
>Read More
A fresh and light main course
Good in summer with a delicate accompaniment such as boiled rice or new potatoes and leafy green salad tossed in curry lime vinaigrette.
>Get reipe
May 20, 2010
Le Cordon Bleu Ottawa Pastry Student wins a Gold medal at Skills Ontario
>Read more
NEW! Le Cordon Bleu Bleu Cuisine Foundations & Le Cordon Bleu Classic Recipes
Le Cordon Bleu listened to students and graduates who were looking for a single reference that would explain and show in step-by-step detail culinary techniques and cooking methods. The long awaited books, Le Cordon Bleu Cuisine Foundations and its companion, Le Cordon Bleu Classic Recipes, are now available.
>Learn more...
Welcome to the Alumni Community
This is a restricted area for Le Cordon Bleu Alumni only. Members of the Alumni have access to career opportunities and the alumni directory. Alumni also have the ability to post resumes and more. If you are an alumnus of Le Cordon Bleu and would like to apply for membership to this online resource, please click Create Membership below.
If you are experiencing technical difficulties, please contact us at webmaster@cordonbleu.edu.
Campus Spotlights
August 30 - October 1, 2010
Le Cordon Bleu Ottawa is offering the Basic Cuisine or Pâtisserie course in just 5 weeks instead of 11 weeks. Register Today.
>Read More
Recipe Spotlights
Recipe
An excellent salad for an early summer barbecue party. The distinctive flavour of Japanese wasabi, which is usually served with sushi and sashimi, goes particularly well with barbecued fish.
>Read More
|
CORPORATE |
PORTALS |
REPRESENTATIVE OFFICES
|
|
FIND US ON FACEBOOK
FOLLOW US ON TWITTER
Copyright © 2010 Le Cordon Bleu International BV. All Rights Reserved.
