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What’s It Like To Study At Le Cordon Bleu?  Sweet!

Le Cordon Bleu was founded in Paris in 1895.

Today it is considered the largest network of culinary and hospitality schools in the world with more than 35 institutes in 20 countries and 20,000 students of over 100 nationalities trained every year.

Our Ottawa Cordon Bleu is no exception to that rule, with students from all over the world hard at work in their kitchens.  One recent graduate in the Diplôme de Pâtisserie is Elina Olefirenko. Originally from Ukraine, Elina moved to Canada to study Business Management, Hospitality in Vancouver. As part of that program, she had to spend 4 months in a restaurant kitchen and realized that she’d found her forever home.  Shortly after that, she arrived at Le Cordon Bleu Ottawa.   She chose to study at Le Cordon Bleu because she liked the practical hands-on approach, as well as the chance to work under the guidance of a Superior Pastry Chef.

 

 

Her time at Le Cordon Bleu helped her form an artistic vision and set guidelines for excellence.  Another key element in her success to date?  A Le Cordon Bleu school-inspired understanding that hard work is the key to success – especially in making artful pastries.

Elina says her  favourite pastry  is Ukrainian Honey Walnut Cake…

with sour cherries and marshmallow-like Zephyr, the skills she acquired at Le Cordon Bleu have informed her work at Manotvani 1946  where she has total freedom in developing their pastry menu.  Is Le Cordon Bleu a great school? Based on  Elina’s delicious  Instagram account it’s out of this world.

To find out more about the Diplôme de Pâtisserie, go to Le Cordon Bleu Ottawa

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