Arctic Char Tartar
Tartare d'Ombre Chevalier

The Cordon Bleu Culinary Arts Institute
Carleton University
 2007

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

©Photos by Lois Siegel

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.

Andre J. Cointreau
Dr. John Shepherd, Dean, Faculty of Graduate Studies and Research
 Carleton University

Dr. Samy Mahmoud
Carleton University
Andre J. Cointreau

Dr. Samy Mahmoud

Michel Peters
 Academic  Culinary
International Vice President

Dr. Kym L. Adey
Australian Council of Deans of Education

Lawrence T. 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 H. Dickenson, cookbook author, columnist and television host

White Cream

Philippe Guiet
Marc Berger, Chef-Instructor

Asparagus Cream
Tartar of Tuna

Christian Faure, Andre J. Cointreau, Marc Berger

George D. Walinga, Financial Controller, Le Cordon Bleu
Rod Phillips, Wine Writer, Ottawa Citizen Columnist

Celery Root Cream
Crab, avocado, grilled almonds

Mary Gick, Carleton University
Former Chair, Department of Psychology

Langoustine

Chris Pierce, Karen Squires, Richard Aubry

Louis Roederer Champagne

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

Pamela Bakalian, Marketing Department
Le Cordon Bleu Ottawa
Marc Berger
Marie-France Berger

Created by Chef Christian Faure

Rod Phillips
Gay Cook, food writer, "Talk of the Town," Ottawa Citizen

Le Cordon Bleu
Armando Baisas, Chef-Instructor
Ice Sculpture
Jerome Druart, Pastry Chef

 
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