Le Cordon Bleu Alumni Community

Le Cordon Bleu Ottawa Chef Christian Faure MOF Receives the Award for Pastry Chef of the Year 2010

Canadian Culinary Federation

Chef Christian Faure MOF Receives an award for Pastry Chef of the the Year 2010 from the Canadian Culinary Federation

Le Cordon Bleu Recipes

The Provençal sauce par excellence, aïoli is made from crushed garlic, olive oil and egg yolk. It is easy to make and adds a splash of sun to your recipes. Serve with crudités or seafood, or simply spread onto toasted bread, à la Provençal.

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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

Flan de fromage de chèvre sur sa petite ratatouille, croustillant aux baies roses

Try this light and easy to make starter that marries many flavours true to Provencal terroir.

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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.

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