Arctic Char Tartar
Tartare d'Ombre Chevalier

The Cordon Bleu Culinary Arts Institute
Carleton University
 2007

 

Le Cordon Bleu International signed a
new agreement with Carleton University.
The two institutions will  collaborate in the development of Academic and Research programs


Dr. Samy Mahmoud, President and Vice-Chancellor pro tempore
Carleton University

Andre J. Cointreau, President, Le Cordon Bleu International

Two degrees will be offered starting fall 2009:
 a Bachelor's Degree in Food and Nutrition Science
 and a Master of Arts in Gastronomy

   
Photo of Lois by Bill Blackstone
Events
Photos by Lois Siegel

A private ceremony was held at
The Cordon Bleu Ottawa Culinary Arts Institute

Le Cordon Bleu is present in 15 countries with more than 27 schools attended by more than 20,000 students annually

The schools employ 450 chefs, including 80 Master Chefs.


Andre J. Cointreau
Dr. John Shepherd, Dean, Faculty of Graduate Studies and Research
 Carleton University


Dr. Samy Mahmoud
Carleton University
Andre J. Cointreau


Dr. Samy Mahmoud


Michel Peters
 Academic  Culinary
International Vice President


Dr. Kym L. Adey
Australian Council of Deans of Education


Larry Dickenson, Former Canadian Ambassador
to Kuwait and Indonesia
Christian Faure, M.O.F. , Le Cordon Bleu International
Chef-Instructor
 Executive Pastry Chef, Signatures Restaurant

Philippe Guiet, Technical Director, Le Cordon Bleu Ottawa
Margaret Dickenson, cookbook author, columnist, 
and television host


White Cream


Philippe Guiet
Marc Berger, Chef-Instructor


Asparagus Cream
Tartar of Tuna


Christian Faure, Andre J. Cointreau, Marc Berger


George D. Walinga, Financial Controller, Le Cordon Bleu
Rod Phillips, Wine Writer, Ottawa Citizen Columnist


Celery Root Cream
Crab, avocado, grilled almonds


Mary Gick, Carleton University
Former Chair, Department of Psychology


Langoustine


Chris Pierce, Karen Squires, Richard Aubry


Louis Roederer Champagne


Carleton University
Dr. Jean-Guy Godin
 Former Dean, Faculty of Science
Department of Biology
Dr. Rafik A. Goubran
Dean, Faculty of Engineering and Design
Department of Systems and Computer Engineering


Pamela Bakalian, Marketing Department
Le Cordon Bleu Ottawa
Marc Berger
Marie-France Berger


Created by Chef Christian Faure


Rod Phillips
Gay Cook, food writer,
"Talk of the Town," Ottawa Citizen


Le Cordon Bleu
Armando Baisas, Chef-Instructor
Ice Sculpture
Jerome Druart, Pastry Chef

 


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Lois Siegel