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Canadian Culinary Federation
Chef Christian Faure MOF Receives an award for Pastry Chef of the the Year 2010 from the Canadian Culinary Federation
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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.
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Sunway - Le Cordon Bleu Institute of Culinary Arts
Sunway University College in Malaysia and Le Cordon Bleu signed agreements on March 22 to mark their joint venture in launching the Sunway - Le Cordon Bleu Institute of Culinary Arts
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September 6 - 12, 2010
During the period September 6 to 12, Frederique Lesourd, Chef Instructor at Le Cordon Bleu Paris school will be in Korea...
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Le Cordon Bleu Press Room
This is a restricted area for the media only. Le Cordon Bleu Press Room is a resource that provides members of the media with Le Cordon Bleu photos, videos, logos and more. If you are member of the media and would like to apply for membership to this online resource, please fill out the application form below. If you are experiencing technical difficulties, please contact us at webmaster@cordonbleu.edu.
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.
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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.
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