Le Cordon Bleu Ottawa Launches bistro Cordon Bleu
Le Cordon Bleu Ottawa Launches bistro Cordon Bleu
Secaucus, NJ (PRWEB) March 9, 2008
Le Cordon Bleu, with its dedication to preserving and passing on the mastery and appreciation of the culinary arts and its related fields, will launch “bistro Cordon Bleu”, its new application restaurant on April 3, 2008.
bistro Cordon Bleu located at Le Cordon Bleu Culinary Arts Institute will be the school’s full-service, fine dining restaurant run and staffed by students. At the end of their 9 month curriculum, students will be required to work in the restaurant, putting their newly acquired culinary skills and training to the test while having an opportunity to gain hands-on experience in the dinning room.
Under the supervision of a Le Cordon Bleu master chef instructor, students will work at all five stations: hot line, pantry, pastry, prep, and dining room and will also wait tables and run the restaurant. In addition, they’ll learn the finer points of table-side service as well as carving, saucing, and plating under the supervision of Signatures restaurant banqueting maitre d’. Graduating students will leave Le Cordon Bleu with a well-rounded hands-on experience that prepares them for the daily life of a restaurant.
Cost-conscious gourmand will be delighted to discover bistro Cordon Bleu. Three course menus will feature seasonal French bistro favorites with ever-changing themes at low prices. Set price menus will include the option of a glass of wine.
Located in the heart of Sandy Hill section of Ottawa, bistro Cordon Bleu joins the well-established 5 Diamond awarded Le Cordon Bleu Signatures restaurant also located at Le Cordon Bleu Ottawa Culinary Arts Institute. The bistro will seat 30 and open Thursdays and Fridays for lunch, starting at noon. Reservations are a must.
bistro Cordon Bleu will offer great gourmet food in pleasant surroundings for an unreal price. It’s really a win-win situation. Customers get a great meal without paying a lot and help the next generation of upcoming chefs prepare to enter the work force. After all, isn’t it fun to eat someone’s homework?
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