Le Cordon Bleu Ottawa Launches bistro Cordon Bleu

Le Cordon Bleu Ottawa Launches bistro Cordon Bleu










Secaucus, NJ (PRWEB) March 9, 2008

Le Cordon Bleu, with its dedication to preserving and passing on the mastery and appreciation of the culinary arts and its related fields, will launch “bistro Cordon Bleu”, its new application restaurant on April 3, 2008.

bistro Cordon Bleu located at Le Cordon Bleu Culinary Arts Institute will be the school’s full-service, fine dining restaurant run and staffed by students. At the end of their 9 month curriculum, students will be required to work in the restaurant, putting their newly acquired culinary skills and training to the test while having an opportunity to gain hands-on experience in the dinning room.

Under the supervision of a Le Cordon Bleu master chef instructor, students will work at all five stations: hot line, pantry, pastry, prep, and dining room and will also wait tables and run the restaurant. In addition, they’ll learn the finer points of table-side service as well as carving, saucing, and plating under the supervision of Signatures restaurant banqueting maitre d’. Graduating students will leave Le Cordon Bleu with a well-rounded hands-on experience that prepares them for the daily life of a restaurant.

Cost-conscious gourmand will be delighted to discover bistro Cordon Bleu. Three course menus will feature seasonal French bistro favorites with ever-changing themes at low prices. Set price menus will include the option of a glass of wine.

Located in the heart of Sandy Hill section of Ottawa, bistro Cordon Bleu joins the well-established 5 Diamond awarded Le Cordon Bleu Signatures restaurant also located at Le Cordon Bleu Ottawa Culinary Arts Institute. The bistro will seat 30 and open Thursdays and Fridays for lunch, starting at noon. Reservations are a must.

bistro Cordon Bleu will offer great gourmet food in pleasant surroundings for an unreal price. It’s really a win-win situation. Customers get a great meal without paying a lot and help the next generation of upcoming chefs prepare to enter the work force. After all, isn’t it fun to eat someone’s homework?

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Le Cordon Bleu Ottawa Reveals Herv

Le Cordon Bleu Ottawa Reveals Hervé This’ “Kitchen Mysteries” A Two Day Celebration of Molecular Gastronomy










Secaucus, NJ (PRWEB) April 27, 2008

Le Cordon Bleu Ottawa will on May 1st and 2nd welcome internationally renowned chemist and popular French television personality: Hervé This (pronounced « Teess »)

Le Cordon Bleu, with its lifelong invitation to share its knowledge, passion and appreciation of the culinary arts and its related fields, will unveil a two day “Celebration of Molecular Gastronomy” by welcoming the only person in the world to hold a doctorate in molecular gastronomy.

THURSDAY, MAY 1ST 7:00 PM — 11:00 PM

Le Cordon Bleu Signatures’ Executive Chef Yannick Anton will be hosting Hervé This through an intimate evening that will allow the restaurant’s patrons to take part in an event that “explores the science of flavour” by enjoying an eight course menu and mysterious surprises. A book signing of This’ latest book will precede the dinner while guests sip and savor a molecular in house cocktail.

FRIDAY, MAY 2ND 2:00 PM — 4:30 PM

Le Cordon Bleu Ottawa with the collaboration of Carleton University is pleased to present a first for Ottawa.

Hervé This will be delivering a two and a half hour demonstration showcasing experimental techniques by using the kitchen as his laboratory, and showing his most recent discoveries in the chemistry, physics, and biology of food.

This conference is free of charge and open to the grand public, however registration is mandatory.

The symposium will be followed by a book signing of This’ latest book: Kitchen Mysteries; revealing the science of cooking- Columbia University Press. In this book This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. By discussing the science behind many meal’s basic components such as eggs, milk, bread, sugar, fruit…, exploring the effects of boiling, steaming, braising, microwaving…, unraveling the mysteries of tenderizing enzymes and gelatins, and preparing basic elements such as soups, salads, cakes… Hervé This illuminates abstract concepts with practical advice and concrete examples.

Hervé This, international celebrity and founder of molecular gastronomy, is known for his ground-breaking research into chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has forever changed the way food is approached and prepared all over the world.

A physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris This adds another dimension to the suggestions of cookbook authors by sharing empirical principles chefs have valued for generations.

Hervé This will definitely challenge your traditional ideas about cooking and eating.

For More Information Please Contact:

Pamela Bakalian

PR and Media Relations

Le Cordon Bleu Culinary Arts Institute Ottawa

453 Laurier Avenue East

K1N 6R4 Ottawa ON

613- 558 98 56

613- 236 24 33 ext 230

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Vocus©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.