LCB, Firoz Thanawalla - Food Gypsy

Behind the Scenes at Le Cordon Bleu Ottawa – with student Firoz Thanawalla

Published On October 28, 2011 | By Gypsy | Gastronomy, Kitchen Tales

Somehow this little gem, the last in our behind the scenes videos at Le Cordon Bleu Ottawa, did not get loaded to Food Gypsy only our YouTube Channel.

As we get ready to work on a new series of videos (heaven help us all!) thought we should compensate for this omission immediately.  The “Real Life. Real Butter.” series was a personal project (with permission from Le Cordon Bleu) while I was a student last year.  It highlighted one of my favorite places to learn; the Production Kitchen.

Chatting with students and then Chef Instructor, Chef Christopher Price, it was a glimpse behind the scenes at “The Halls of Butter”.

A great deal has changed at Le Cordon Bleu Ottawa in the last year 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 it 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.

The Real Life. Real Butter.  Series: Part II and Part III are all posted under our Video Tab and on our YouTube Channel… but here’s our long lost installment, a little Friday Afternoon Quickie on Food Gypsy.

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 Ottawa (currently processing paperwork), and volenteering at Grounded Kitchen and Coffeehouse.   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

So true.

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.)  

Like this Article? Share it!

About The Author

"Gypsy" is not my real name." A freelance food & travel writer & photographer based in Aylmer, Quebec. Corinna Horton trained at Le Cordon Bleu, spent five years as the owner of Nova Scotia's Dragonfly Inn, and is currently between big, shiny kitchens as she focuses on family and what's next in this delicious life.

Leave a Reply

Your email address will not be published. Required fields are marked *