OTTAWA — Le Cordon Blue’s (LCB) Ottawa campus, the first LCB campus outside of Europe and the only campus in North America, has seen a huge increase in interest from professionals in other fields who have crossed over to be a part of the culinary industry.
Programs are offered four terms a year, including a summer intake starting in July. No prior cooking or culinary experience is required to enroll at the prestigious institute.
Additionally, each course is offered at basic, intermediate and superior certificate level, with program highlights such as small class sizes, one-on-one mentorship by world class chef instructors, industry engagement and networking opportunities. Course selections include Cuisine, Bakery, Danish Pastries and Artisan Breads, Gourmet & Short Courses, Gastronomy & Nutrition, Pastry & Confectionery and Culinary Arts & Business.
“We are inspired every day watching how far our students come in such a short period of time,” says Yannick Anton, Le Cordon Bleu Cuisine instructor and executive chef of Signatures Restaurant. “Watching students with no prior culinary experience come in here and turn their passion for cooking into a career is one of the most rewarding parts of my job.”
