Le Cordon Bleu
Le Cordon Bleu Ottawa
Last updated 4 weeks ago
EXCLUSIVE INTERVIEW WITH CHEF JESSELYN LAUWREEN, THE WINNER OF MASTERCHEF INDONESIA SEASON 8
Le Cordon Bleu Bangkok and Paris Alumna Jesselyn, 21 years old, is the youngest Master Chef in Indonesia. She was very brave despite the pressure of this competition. P.S. : The 2 finalists of this MasterChef Indonesia season are former students from Le Cordon Bleu institutes; Jesselyn of Le Cordon Bleu Paris and Nadya of Le Cordon Bleu Sydney!
Top 10 Iconic Food Scenes In Movies
“I am quite convinced that cooking is the only alternative to filmmaking.” said Warner Herzog, the German director. Throughout history, food has played a significant role in delivering and supporting key messages across various art forms. From questioning traditional roles to using food as a metaphor for identity or status, food has played a key role in communicating a colourful spectrum of narratives and notions in moving pictures.
Our Boulangerie Chef Instructor Nicolas Belorgey has chosen some of the the delicacies he teaches in our 3-months long Boulangerie program. All of them are combined products of the most cutting-edge technology we provide in our campus and the freedom our students have during their final presentation. Interested in learning Boulangerie from scratch or expanding your pastry knowledge unto the ultimate art of bread making? Our next intake is on July 2!
What would Easter be without a Chocolate Easter delight? Our Chefs have prepared a very special surprise this year, one that you can present as the prize of the Easter hunt: an exquisite Chocolate Easter Chef! It is made of an exquisite combination of high quality Cacao Barry white, dark and milk chocolate (250 gr): 65% milk equatorial lactee 38% 15% with chocolate mi-amere 58% 15% with white chocolate zephyr 34% 5% with gianduja milk chocolate Orders are open till March 30
Superior Cuisine Buffet Event
And finally, we have the incredible marine-themed presentation of our Superior Cuisine students of Winter 2021 term: What a way to show all the skills they learned at Le Cordon Bleu Ottawa and their boundless imagination! Congratulations! #cooking #cuisine #culinaryarts #presentation #culinarytraining #chef #cheflife #chefsofinstagram #lecordonbleu #lcbottawa #delicious #foodphotography
What are the top skills a chef should have?
Renowned Le Cordon Bleu Chefs, Emil Minev and Éric Briffard, talk about their advice to learn which hard and soft skills will boost your employability as a Chef. They also share the latest culinary trends, the importance of lifelong learning and how COVID-19 has impacted the kitchen. Get ready to make a Michelin-star impact on your career as a Chef with their insights! #chef #cheflife #chefsofinstagram #culinaryarts #culinarytraining #cooking #baking #pastry #cuisine #hospitality #lecordonbleu
Pastry is a form of art
Yesterday was the time for our Pastry students to present their skills and creativity at the buffet event. Since the early hours of the morning the whole Le Cordon Bleu campus was so filled with mouth-watering smells from the ovens that it was hard to wait until the buffet time. We really wish there was a way to capture the smells of chocolates and cakes in these photos too! Congratulations everyone! #baking #pastry #patisserie #bakingclass #pastryclass #lecordonbleu #cake #chocolate #chef
Art of Bakery
Yesterday was the time for our Boulangerie and students to present their skills and creativity at the buffet event. Since the early hours of the morning the whole Le Cordon Bleu campus was so filled with mouth-watering smells from the ovens that it was hard to wait. We really wish there was a way to capture the smells of baked breads and croissants in these photos too! Congratulations everyone! #baking #boulangerie #bakingclass #lecordonbleu #lcbottawa #bread #breadmaking #croissant #chef
The Ultimate Art Of Bakery
Our 3-month Boulangerie program teaches the traditional techniques of bakery theory, artisan bread baking, yeast doughs, fermentation, regional specialties from France, pastries using laminated and rich doughs; all in a professional setting. Classes are hands-on and taught in specially equipped kitchens including one-of-a-kind custom-built Bongard boulangerie oven.
Le Cordon Bleu Ottawa Pastry Chef Yann Le Coz published this delicious entremet recipe with the most Canadian ingredient as possible on Pastry Arts Magazine's Winter 2021 issue. From the heavenly combination of white chocolate, vanilla, hazelnut and maple to the elegant decorations; this is truely a piece-of-art that you will have a hard time choosing whether to indulge yourself in or keep in your vault! Thank you Chef Yann!