Cooking Tips & Techniques. Chef Inspiration.
Nothing more annoying than your turkey/chicken/goose/ duck falling apart in the oven, stuffing all over the place soaking up all those lovely juices that could be used in your sauce. A tightly bundled bird will help keep the meat contained, the…
In Part II in our "Real Life. Real Butter" Series we take you behind the scenes Le Cordon Bleu Ottawa in conversation with one of my favorite Chefs; Chef Christopher Price in the Production Kitchen.
Welcome to Food Gypsy TV. In this a rare (hilarious) behind the scenes glimpse into Le Cordon Bleu Ottawa, from the heart of the college; the Production Kitchen with Food Gypsy (Corinna Horton) as your guide.
On December 17, 2010 we gathered in Ottawa's National Arts Centre as one, student body. We were fewer than when we began three months ago - wiser for the experience and slightly thicker around the middle. As valedictorian Ashely Ndamvo put…
It all boils down to this. How much have you learned? How far have you come? Can you now step up and be confident enough, solid enough within yourself and the new knowledge imparted over the last ten weeks to…
Forgive my (uncharacteristic) brevity. Had a horrid weekend as I cram for finals for Basic Cuisine, plagued with self doubt, when a friend reminded me - "Gypsy, it's just cooking! Hell, you've done that DRUNK!" So true... so true. In fact,…
I remember the first day I slipped into the white jacket with blue piping and embroidered crest of Le Cordon Bleu Ottawa. It was a day that was two years in the making. It said to me that I was now a member of a private club; the fellowship of butter.
Dear Kermit - We both knew this would happen sooner or later. Cooking at a French school, we were bound to encounter the distasteful task of cooking frog. To be more exact... frog legs.
There is little else that can comfort, soothe and completely quiet; mind, body and soul quite like Italian food. Elegant in its simplicity and selective in its ingredients, Italian is (by far) my favourite food and the reason I'm a fan of La Bottega Nicastro.
“If you can’t stand the heat, stay out of the kitchen.” ~ Harry S. Truman No question that enrolling in Le Cordon Bleu is among the most challenging and rewarding things I’ve ever done. Past the halfway point there is no…
When you work with fire, chances are, sooner or later you’re gonna' get burned. Ching Wan Hung (also written “Jing Wan Hung”) Chinese burn ointment. I have a big tub of it in my locker at Le Cordon Bleu which I apply liberally to the scorched, splattered, sizzled and fried flesh that arrives there.
Shelves lined with cookies and coffee paraphernalia and tiny front shop jammed with customers gripping steamy cups of cappuccino, drooling over the pastry display; Simply Biscotti is a must stop in Ottawa’s little Italy.