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A Pastry Gold for Le Cordon Bleu Ottawa

May 20, 2010

Le Cordon Bleu Ottawa Pastry Student wins a Gold medal at Skills Ontario

Passion for taste?

Hautes Etudes du Goût

The Hautes Etudes du Goût Selection Committee is currently examining applications for the 2010 program starting on October 11 in Paris and ending on October 23 in Reims.

Le Cordon Bleu provides unprecedented access to its most treasured recipes and techniques

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.

Le Cordon Bleu provides unprecedented access to its most treasured recipes and techniques

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.

Campus Spotlights

Le Cordon Bleu Ottawa Announces the Upcoming Intensive Course

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.

Recipe Spotlights

Asparagus with Soy and Wasabi

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.