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.)  

Celebrate every moment, every milestone, every day, every corner turned.  This is your life. ~ Gypsy

Friday, March 25, 2011. Graduation day at Le Cordon Bleu Ottawa.

A day to celebrate the achievements of friends and former classmates, cheering wildly from the bleachers, herding them into small groups for forced photo opportunities.  These are the moments that make up our lives.  Milestones remind us how far we've come, they demonstrate the trajectory of our life and allow time for renewal and adjustment.

Each life is formed by the choices we make.  Perhaps the most important life lesson - learned at any age - is the lesson of learning to trust yourself and the choices you make.  Interesting that this day of celebration should fall on the anniversary of the day that changed my life.  One year to the day since my final departure from The Dragonfly Inn, the day I embarked on a whole new life.   In it - I gave myself a freedom that before I'd only dreamed of.

I created something totally new and recreated myself in the process.  On those days when doubt creeps in, I step back to see the bigger picture, the underlying passion that is the foundation of this new life.  Five countries and 30,000 miles.  I let my desire for salt and sand lead, followed with an insatiable desire to learn.  I did things I've never done before, I learned to 'wing it' in whole new ways, and the results are nothing short of amazing.

I learned to think less and feel more.  The heart has greater intelligence than the brain --- it will tell you when to move forward, when to stand still and when to run like hell.

I learned to listen to my heart... one thing I know for sure... it always works out.   Every single time.   So if it looks like it's not working out that just means it's not done cooking yet.

"How long do we cook it Chef?"
"Until it's done..."

I chose not to walk across the same stage as my former classmates now graduating from Intermediate Cuisine. Instead I chose my own stage, pushing to new heights and professional achievements, following my bliss.  I have my own trajectory of life, love and personal happiness.

The way we create success is not by turning our back on those we love, but by wrapping our arms around them at every opportunity, no matter where we go, because that is where happiness lies...

... in the heart.

I have a good heart.  It guides me well.  I trust it.  It loves champagne and celebrations, naps, chocolate and laughter.  Can't wait to see where that heart takes me next.  It keeps going on about Italy... this should be interesting.

Apparently, it's not done yet.

This is my own version of  'Superior Cuisine'.   This Gypsy has itchy feet.

Congratulations on a job well done! Drink in your life...

A shiny pot of... BUTTER! (what else!?)

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 said.

It begins again. Le Cordon Bleu Ottawa, Intermediate Cuisine.  The sophomore term - eleven weeks - begins today.

Despite the colour and glitter of the holidays, the celebration of graduation from Basic Cuisine, Christmas and the New Year... life has seemed somehow empty without it.  The fire.  The knives.  The laughter.  The team.

The way my brain aches at the end of a day.  Pushed and encouraged.  Driven to higher levels of execution.  Timed.  Under scrutiny. Under pressure.

It is a delicious delirium of cuisine, camaraderie and desire... to know what I do not know... to allow the good stuff to flood in. 2010 has been a year of “good stuff” and if the way it has begun is any indication, 2011 promises a year of brightly coloured packages, champagne, sunshine, newness, shiny things... and butter.

It is time for new goals.  Time to stretch and grow some more.  To smile every morning, delighted to be exactly where I am.

Time to breathe in the scent of butter and listen to its song and taste its sweet warm tones on my lips once again.

Like a familiar lover.

The seduction... of the senses.  No wonder the French are famous for it.
(They had me at “Bonjour”...)

Let the Halls of Butter ring with laughter, be warm with discovery and may you never, burn your butter!

As we work behind the scenes at Food Gypsy to bring you MORE in 2011...

Enjoy Part III of our Real Life. Real Butter. Series: Work Experience Student Edmund Asitei in conversation with Food Gypsy - behind the scenes at Le Cordon Bleu Ottawa, the Production Kitchen."... six months, six am until whenever the job is done, Monday to Friday..." ~ Edmund Ashitei, Cordon Bleu Student

That pretty much says it all.

Good Morning Foodie Gypsies! More Food Gypsy TV...

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.

(Oh relax, they're all my favorite just in different ways.)

In my research before choosing a culinary school I considered several factors; the structure of the program, the depth of the instruction, the caliber of the instructors, the stability of the institution, it's reputation within the industry, what students (past and present) say about that institution and finally I visited my top four picks to see how it "felt".

•  Top four picks: Culinary Institute of America (CIA, New York, USA), French Culinary Institute of America (FCI, New York, USA), Pacific Culinary Institute (Vancouver, Canada) and Le Cordon Bleu (Ottawa, Canada)

First impressions count for a lot, each was welcoming (though some, more so than others) they were interested in me and my goals and each offered a program of intensity and depth.

What I found surprising in these visits was not what was present (they all have similar buildings and kitchens) but what was missing... the smell of something cooking!

The FCI smelled like... bleach. Must have a great cleaning crew but it was rather off-putting.

Wafting down the halls of the CIA... nothing, and I do mean nothing.  Is the venting system that good or was the class schedule such that I was not there during 'cooking' hours?  Life's little mysteries.  No chance to ask,  I got the impression that unless I was writing a cheque right there and then I really was not important.

The two exceptions in 'the nose test' were the Pacific Culinary Institute and Le Cordon Bleu Ottawa.

The Pacific Institute held the aroma of seafood, garlic and ginger, distinctly Asian... then the warm, easy scent (just down the hall) of vanilla.  Both sugar and salt equally represented.  They took a great deal of time with me.  Vancouver is my hometown and the influence of Asia is so dominant in their style, I thought we might be a good fit.

From the moment I walked though the doors at Le Cordon Bleu, smelled like BUTTER.  (thus my fond little nickname "The Halls of Butter")  As I walked past the demo kitchen - beef.   As I walked into the pastry class - chocolate.

A student passed me a chocolate, I began to fall in 'like'.

We are very different in style, Le Cordon Bleu and I -  where I am casual and loose in my approach - it is precise, extremely so.  I honestly did not expect to find a fit here but the longer I stayed the more I began to desire a measure of precision.  In it there is structure, discipline and foundation.

Descending the stairs to the Production Kitchen there was the heady aroma of all things delicious; bread, pastries, (more) butter and lobster.  (It smelled like I cook, but better.)

Chef Christopher looked up from his desk covered in paperwork and spent a half hour in conversation with me that day... food, the industry, training, timing, opportunities and... Nova Scotia. We have the Annapolis Valley in common, he even knew my big, red house (The Dragonfly Inn).

"Oh, the one down by the train station?   I love that property!"

Colour me surprised.  "Yes Chef, that's my garden!"  (I miss my garden...)

It was in this conversation that I realized the opportunity in front of me.  The Production Kitchen is a place to sharpen your skills and work in 'real life' conditions - for a student in any level.   All culinary colleges offer the restaurant side of practical application but that is only open to intermediate and superior students.

The Production Kitchen is open to anyone... just volunteer... show up and LEARN.

Once the scullery kitchen of the great mansion that is now Le Cordon Bleu Ottawa, the Production Kitchen has a feeling of 'belonging' of 'service' of 'commonality'.  It has become one of my favorite places to spend my spare time.  I love to learn.

Hope you enjoy this brief vignette with Chef Christopher, who is a lovely, well spoken man.

Tough and demanding, but fair and kind.  He will push you, he will ask you questions, he will test your skills, support your efforts to improve and he will demand your very best.  And that is why we love him.  If you ask nicely he will even share his bread recipes with you, they make about 20 loafs.  (I'll do some math and get back to you.)

A little "behind the scenes" peek into the Halls of Butter.

Welcome to Food Gypsy TV

Thrilled to add a new layer to the Food Gypsy experience, in this a rare (rather hilarious) behind the scenes glimpse into the inner workings of Le Cordon Bleu Ottawa, from the heart of the collage; the Production Kitchen.

In our first installment of our "Real Life. Real Butter."  Series Food Gypsy talks with fellow students and Chef Christopher Price about the kitchen, the industry and --- food.  

Plus the added benefit of seeing me, before 6AM, without makeup.  (why do I do this?)

Much more (FUN) to come!
Happy Holidays,
Gypsy

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 (in one of the most eloquently delivered speeches I have heard in a very long time): 

"...pre Cordon Bleu weight and post Cordon Bleu weight..."

On this day we shared a common goal; to walk across that stage and collect those tokens that mark this right of passage.  To say:  "I am ready for what lies ahead."

For those receiving their final parchment, graduating from Superior, this marks the beginning of a new voyage.  Stepping outside the Halls of Butter they will find their own way as Cordon Bleu Alumni.  I wish you a safe, joyful journey and encourage you to stay in touch... share that path with us.

For those who remain, entering Intermediate and Superior both Cuisine and Pastry - there remains much to learn. 

Graduation Day was not without sadness for me.  I am so very grateful for those that gathered... the cheer that made me blink back happy tears from new friends, new confidants, new "family", new peers...  but I could not help but feel a sense of loss for those faces I would have liked to have shared in that moment. 

It is a sadness I let pass.  That I have this moment to share is a sign of growth and movement in my life and soul.  On so many occasions I could have walked away, I could have been broken and lost but instead I am so very found. 

Found in community and a sense of belonging so deep that it moves me - greatly. 

On those days when I have no will to believe in myself, I have you. 

(... and butter.)

In this moment of cosmic in-breath, this long night of darkness as we move towards winter solstice - this time of reprieve as we move from one year into another - it is cause to reflect on a journey well-lived in one of the most powerfully uplifting years of my life.   

The year I let everything go and let what was new... find me. 

My "Life from Scratch Tour" an adventure of 20, 000 miles (and counting).  In Mexico I was found by - Rest.  In Belize, Recreation.  In New York there was - Reunion.  In Cuba I met  - Resolution.  In Honduras I was hit hard by - Revelation.  Retuning to western Canada my heart sored in - Reconnection. 

But Ottawa, has been the most magical of them all, it is in this place that I found... REINVENTION.   Or rather, it found me. 

I like this new life... I made it from scratch.  (I used lots of butter... and salt.) 

This was as far as I planned... Basic Cuisine at Le Cordon Bleu's Ottawa campus.  Complete.  This next thing is all new. 

The new term at Le Cordon Bleu Ottawa begins January 7th, 2011 and I will be joining my classmates as an Intermediate Cuisine student.   Doors swing open, there is so much MORE to share, to enjoy and to tell.  We will see where that takes us.  I do not know the way from here.

Before we knew the earth was round explorers would use maps of the 'known world' and on the edges there was a notation: "Here there be Dragons."

I have entered the land of Dragons.  (That`s OK... I am one!)

So be still my Gypsy feet, beat well my Gypsy heart, unleash my Gypsy soul.  I may steal your horse and your heart... you might get one back but not the other.

Let loose the Dragons... I am... home.

Ottawa. Enchanted by the lights of "home".

 There is a certain calm that comes with the smoothing of wrinkles.   A quiet that is afforded the freshly pressed.

I remember the day, three months ago, when I slipped into the white jacket with blue piping and embroidered crest of Le Cordon Bleu, Ottawa for the first time.   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.

In that first moment as I saw myself in it for the first time I saw in my reflection a life not yet fully dreamed.  A life of opportunities yet to be discovered and doors yet to be opened.

Each time I iron that crest I am reminded of those who have walked these halls before me and those who will come after...  living their dream.

Each day I slip into that jacket’s cool crispness I am reminded how far I've come in just one year.

Then I turn up my sleeves, tie my apron around my waist and walk into the shining stainless steel kitchen with very sharp knives.

Pressing on.   We have less than two weeks until our final exam.  These last nine have flown by in record speed.  Opprontily knocks and doors swing open.  Where will these Gypsy feet take me now?

Something tells me... it’s time to get that Ontario driver’s licence... I’m going to be here for a while.   Just a few details yet to iron out.

I love an open door and a "welcome" mat.

Living dreams not yet dreamed.

Students Susan Dougals & Nicole Diotte flexing their senses...

“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 turning back, you either rise to the occasion or you give up, throw your paper hat in the trash and call it a day.

We are a class of twenty-one, divided into Group A and Group B for our practical (there is only so much room in the kitchen).  We began as a class of twenty-five.  Three from our brigade left in the first three weeks of the program. Everyone has their own reasons, language challenges, too many obligations... too much stress.

We all come with our own objectives; most to pursue a career in the culinary field, a desire to cook in some of the finest kitchens in the world... or perhaps to have one of their own. I came looking to strengthen skills and establish a deeper knowledge, to support my writing and creative ventures.  But some... come purely out of interest and a deep love of food.

Classmates Susan Douglas and Nicole Diotte are retired. They have no desire to be on the line but they do have a desire to learn.

Friends since retiring three years ago; Susan and Nicole met as part of a wider circle of friends at the YMCA. On Fridays, following early morning workouts, they would all breakfast together and gab.  This soon morphed into outings (grape picking in Niagara), adventures (building houses in Guatemala), courses (art, wine) and most notably... potluck dinner parties!

There is a spirit of friendly competition that prevails in their potlucks... who can bring the best dish and who pairs it with the best wine.

Looking for adventure, they enrolled in Basic Cuisine at le Cordon Bleu.

“We thought it would be fun and interesting.” comments Susan.

“We’re still waiting for the FUN!” jokes Nicole.

No matter who you are - this is a course that will challenge. It is designed to push, to break you down and build you back up.  In that respect it can be compared to the military.  When you leave these halls you will know what you are made of and... you will know what you have been taught.

Lesson 1; Susan, Andre & Nicole... and then there were two.

Susan and Nicole were joined in this adventure by their friend, Andre. Recently retired from a highly stressful job, Andre found the ‘push’ to be too much and left the program within days. I wondered at that point if Susan & Nicole might follow suit, but something in their demeanour said to me...'you ain't seen nothin’ yet.'

I love feisty women!  Feisty holds passion.  The more I know them, the more I respect the journey and perseverance of these two amazing ladies.

There is no ‘typical’ student at Le Cordon Bleu; we come from around the world, speaking every language imaginable.  Some arrive straight from high school; others are shifting careers in their 20’s, 30’s or 40’s. Some have been in the industry and want the parchment that gives them instant recognition on their curriculum vitae.

And some... are feisty women!  Active.  Retired.  Joyful.  Funny.  Engaging.  Susan & Nicole are still standing and smiling in the heat.

This week we have our midterm exams.  Hunkered down over books, reading and re-reading our techniques and terminology. This is what we came for - to know what we did not know.

Here’s to passing with flying colours and learning from each other... may we all be as feisty!

... side benefits of being feisty! A kiss for the cook...