Make your very own unique and flavourful seafood dishes in this 4-day short course.
DurationDreaming Of The Sea And Cooking With Fresh Seafood Ingredients?
For more than a century, Le Cordon Bleu has enabled aspiring culinary professionals to turn their ambitions into reality. The Ottawa campus offers a wide range of culinary arts programmes dedicated to teaching students classical French techniques through our world class chef instructors. Regardless of your background, by graduating with Le Cordon Bleu, you’ll become part of a great tradition of excellence, with credentials that will set you apart from the competition in a demanding and changing industry.
Steeped in history with a rich heritage spanning 125 years, Le Cordon Bleu has evolved from a small Parisian cookery school to an ever-expanding international network - one of the foremost training institutions in the world for culinary, hospitality and management courses.
Menu Salmon, Maple Chili Glaze Dungeness Crab Cakes Pan Seared Scallops, Wilted Greens, Lemon Butter Sauce
In this cooking class you'll learn how to clean, prepare and cook the perfect fish dish every time. We'll also teach you how to turn the leftovers into chowder!
Dive into this class with Chef Ran Ai as she shows you how to create a palate-pleasing seafood-inspired menu that is perfect for those who love seafood and bold flavours.
Come learn seafood techniques from a chef who has learned from some of Europe’s most revered seafood chefs including Rick Stein, Mitch Tonks, and Peter Rossiglioni.
This course is designed to build on the skills developed in Culinary I and II. Focus is placed on fish, seafood, pasta, grains, and other starches.
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