The kitchen is the great equalizer. Food doesn’t care about the colour of your skin…
The final installment in our behind-the-scenes videos at Le Cordon Bleu Ottawa, you can check out the rest on our YouTube Channel, right here.
The “Real Life. Real Butter.” series was a personal project, with permission from Le Cordon Bleu, Ottawa while I was a student in 2010. It highlighted one of my favorite places to learn; the Production Kitchen.
Chatting with students and then Chef Instructor, Chef Christopher Price, for a rare glimpse behind the scenes at “The Halls of Butter”.
A great deal has changed at Le Cordon Bleu Ottawa but one thing remains the same: Basic Cuisine is still among the most rewarding experiences of my life. The knowledge I gained, the friends I made (and the man I met), changed my life forever.
I’m very proud of these little vignettes, shot solo and low tech with a Sony Handycam and a GoPro strapped to my head, edited on my laptop, and loaded up to YouTube. (Ever try cooking with a camera on your head?) The sound is questionable and the lighting is poor, but they’re fun and informative and it was the first time Le Cordon Bleu ever let a student shoot video in the school. Part I is my favorite — can’t believe The Food Network hasn’t called! (*rolls eyes*)
For those who followed along during my time at Le Cordon Bleu Ottawa, thought you might be interested in knowing where some of the “regular characters” on Food Gypsy are now that they’ve graduated.
Featured in Real Life, Real Butter. Part I Danica Guibord (aka: Inspector Cupcake) graduated with her Grand Diploma in June and is currently baking at Pasticceria Gelateria Italiana and also doing a stage, once a week, in the kitchen at Beckta.
Also in Part I Ali Yeg (aka: Big Al) relocated with the love of his life to Vancouver and is currently at The Goldfish in Yaletown, working all stations, even pastry. (I nearly fainted reading that.) Currently planning an invasion of the Caribbean; exporting Persian saffron to St. Martin. Livin’ the life.
Member of Team Awesome; Brenda Cook (aka: Special Agent Gravy) is holding down two jobs, at the Metropolitan Brassier on the cold line, Aubrey’s Butchery as a meat cutter.
Enjoy Part IV of our Real Life. Real Butter. Series: Work Experience Student Firoz Thanawalla in conversation with Food Gypsy – behind the scenes at Le Cordon Bleu Ottawa, the Production Kitchen. Firoz Thanawalla, originally from India, has remained in the industry and you can follow his continuing journey on Instagram. He used to spend a lot of time in that cooler…
“It becomes a bit of a problem to wake early in the morning, but once you see Chef Christopher, you’re WIDE awake! ~ Firoz Thanawalla, Cordon Bleu Student
I miss those days. They started at 6AM and I was so thrilled to be there, I was early.
(No, really. Coffee, it’s a wonderful thing.)