Le Cordon Bleu Ottawa March 2012 Newsletter

	Ottawa Edition
	March 2012
Last Chance for Spring Term Enrolment! Gourmet Short Courses in March and April Bistro@Signatures Jeff Stoveld Executive Chef - Owner Top of the Hill Bakery SOMTUM: a Meeting of Flavours, Tastes and Cultures Recipe: Sole "goujonnettes" Last Chance for Spring Term Enrolment! Diploma Programs and Certificate Courses There's still a little time left to enrol in a Le Cordon Bleu culinary course or program. Cuisine and Pâtisserie Courses and Programs Practice and refine your cooking or pastry techniques in a Le Cordon Bleu Classic Cycle certificate course or diploma program. Ideal for formal training, but previous, professional experience is not required. View Classic Cycle Cuisine Courses and Programs... View Classic Cycle Pâtisserie Courses and Programs... Le Grand Diplôme Professionnel Program Get comprehensive training in classic, French techniques tailored to professional kitchen careers from our Le Grand Diplôme Professionnel program offered only at Le Cordon Bleu Ottawa. This program combines hands-on training in cuisine and pastry techniques with industry certifications, and a professional development internship. View Le Grand Diplôme Professionnel program... Apply now...   Gourmet Short Courses in March and April A Culinary Adventure Travel the world of cuisines in March and April at Le Cordon Bleu Ottawa! Tour de France - March 26-29, 2012 Explore the regional specialties of France during this 3 day course. Each day, you'll learn classic techniques in a 3 hour demonstration by a Le Cordon Bleu chef and you'll then step into a practical kitchen to prepare selected menus highlighting the very best of French cuisine. Bon Appétit! Apply online... International Flavours-Latin America - April 14, 2012 Take a day trip to feast the eyes and palate on the colorful ingredients and diverse flavours of Latin American cuisines. An unforgettable culinary experience awaits you in this 3 hour demonstration class! Apply online... Cupcake Creations  - April 28, 2012 Take your inner creative genius on a flight of inspiration and fun in this 1 day adventure of cupcake creations and decorations. Learn new ways to spread a little joy through this delightfully simple and delicious dessert. Apply online Explore all Gourmet Short Courses....   Bistro@Signatures March Menus As the season changes to spring, so do our seasonal dinner and lunch menus at Le Cordon Bleu Bistro@Signatures Restaurant. Treat yourself to a new dining experience in contemporary Canadian and fusion cuisine with a French touch! Enjoy weekly lunch menus every Wednesday through Friday and our Seasonal Dinner menus every Wednesday through Saturday. View our March Lunch Menus... Make a Reservation... View our Seasonal Dinner Menus... Make a Reservation... Bistro@Signatures is also the perfect venue for intimate and unforgettable events. Learn more and view photos....   Jeff Stoveld Executive Chef - Owner Top of the Hill Bakery Alumni News 2009 Grand Diplôme Graduate, Jeff Stoveld, is a rising star among pastry chefs in Canada. He recently won trophys for both the People's Choice and Judges Choice categories at the Carefor Chocolate Competition, an accomplishment few have achieved since the competition began. As Executive Chef and Owner of Top of the Hill Bakery in Orleans, Ontario, his specialty cake creations have caught the attention of numerous food critics.  "The guidance I was given by the chefs at Le Cordon Bleu Ottawa really contributed to my success." We look forward to hearing more from Jeff, a true Le Cordon Bleu Ottawa Alumni Success! Read more...   SOMTUM: a Meeting of Flavours, Tastes and Cultures Best in the World - Gourmand Cookbook Awards The latest Le Cordon Bleu cookbook "SOMTUM: a Meeting of Flavours, Tastes and Cultures" by Le Cordon Bleu Dusit School in Thailand was awarded the winner of "Best in the World" in the Asian category at the Gourmand Cookbook Awards on March 6, 2012 at the Folies Bergères Theatre in Paris. Read more...   Recipe: Sole "goujonnettes" accompanied with a Creamy Fumet and Wild Mushrooms Savour the flavours of sole "goujonnettes" seared in nut brown butter and sautéed mushrooms topped with a creamy fumet. Use a firm, white-fleshed fish for this recipe, and select small wild mushrooms – according to your taste – to match the size of the strips of fish or "goujonnettes". Read more...     Find us on Quick Links » Apply online » Download brochures » Book a Tour » Contact Us Newsletter Archive » February 2012 » January 2012 » December 2011 » November 2011 » October 2011 » September 2011 » July 2011 » June 2011 » May 2011 » April 2011 » February 2011 » December 2010 » November 2010 » October 2010 » September 2010 » August 2010 » July 2010 » June 2010 » May 2010   Alumni News Would you like to be featured in an upcoming newsletter? Please contact us with your story: ottawa@cordonbleu.edu
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