The long lost installment of our Real Life. Real Butter. Series. Part IV; Work Experience Student Firoz Thanawalla in conversation with Food Gypsy - behind the scenes at Le Cordon Bleu Ottawa, the Production...
Read More →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....
Read More →Intermediate Cuisine, Lesson 6; Salmon in a puff pastry shell with cognac mushroom herb cream sauce… finishing what I started. … for now. January, it’s a good time to start something new, to renew a...
Read More →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...
Read More →Part III of our Real Life. Real Butter. Series: Student Edmund Asitei in conversation with Food Gypsy - behind the scenes at Le Cordon Bleu Ottawa, the Production Kitchen....
Read More →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...
Read More →Welcome to Food Gypsy TV. In this a rare (hilarious) behind the scenes glimpse into Le Cordon Bleu Ottawa, from the heart of the college; the Production Kitchen with Food Gypsy (Corinna Horton) as...
Read More →… one down… 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...
Read More →It all boils down to this. How much have you learned? How far have you come? Can you now step up and be confident enough, solid enough within yourself and the new knowledge imparted over...
Read More →Forgive my (uncharacteristic) brevity. Had a horrid weekend as I cram for finals for Basic Cuisine, plagued with self doubt, when a friend reminded me - “Gypsy, it’s just cooking! Hell, you’ve done that DRUNK!” So...
Read More →I remember the first day I slipped into the white jacket with blue piping and embroidered crest of Le Cordon Bleu Ottawa. It was a day that was two years in the...
Read More →Dear Kermit - We both knew this would happen sooner or later. Cooking at a French school, we were bound to encounter the distasteful task of cooking frog. To be more exact... frog legs....
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Exploring The Global Kitchen: hot eats, cool drinks, great markets, home cookin' and the occasional bottle of wine. Sometimes we journey far and wide and sometimes we just dart around the corner. Good food is everywhere, because good food is made with LOVE.
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