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Arctic Char Tartar
Tartare d'Ombre Chevalier
The Cordon Bleu Culinary Arts Institute
Carleton University
2007 |
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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 |
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Photo of Lois by Bill Blackstone
Events
©Photos
by Lois Siegel |
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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. |
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Andre J. Cointreau
Dr. John Shepherd, Dean, Faculty of Graduate Studies and Research
Carleton University |
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Dr. Samy Mahmoud
Carleton University
Andre J. Cointreau |
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Dr. Samy Mahmoud |
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Michel Peters
Academic Culinary
International Vice President |
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Dr. Kym L. Adey
Australian Council of Deans of Education |
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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 |
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White Cream |
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Philippe Guiet
Marc Berger, Chef-Instructor |
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Asparagus Cream
Tartar of Tuna |
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Christian Faure, Andre J. Cointreau,
Marc Berger |
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George D. Walinga, Financial Controller, Le Cordon Bleu
Rod Phillips, Wine
Writer, Ottawa Citizen Columnist |
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Celery Root Cream
Crab, avocado, grilled almonds |
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Mary Gick, Carleton University
Former
Chair, Department of Psychology |
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Langoustine |
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Chris Pierce, Karen Squires, Richard Aubry |
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Louis Roederer Champagne |
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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 |
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Pamela Bakalian, Marketing Department
Le Cordon Bleu Ottawa
Marc Berger
Marie-France Berger |
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Created by
Chef Christian Faure
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Rod Phillips
Gay Cook, food writer,
"Talk of the Town,"
Ottawa Citizen |
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Le Cordon Bleu
Armando Baisas, Chef-Instructor
Ice Sculpture
Jerome Druart, Pastry Chef |
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Ottawa Rocks |
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Lois
Siegel's Home Page
 Contact
Lois
Siegel
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