The long lost installment of our Real Life. Real Butter. Series. Part IV; Work Experience Student Firoz Thanawalla in conversation with Food Gypsy - behind the scenes at Le Cordon Bleu Ottawa, the Production Kitchen.
In the quiet of the holiday season, amid much celebrating, on a clear night there was a whisper on the wind. A soft voice, that beckoned me back to the Halls of Butter. “There's so much more to learn...” it…
Part III of our Real Life. Real Butter. Series: Student Edmund Asitei in conversation with Food Gypsy - behind the scenes at Le Cordon Bleu Ottawa, the Production Kitchen.
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.
“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…
The daily walk to school through the city's core - over the Rideau Canal, past the campus of Ottawa U to the big yellow mansion that is Le Cordon Bleu - is my solace. I focus on the classes ahead and leave behind any unfinished business that is anything other than my culinary studies and dive headlong into the plan of the day.