I am writing from Ottawa, Canada this week. I am here with the folks from Le Cordon Bleu North America. I am joined by my colleagues from around the country, chefs from each of the schools in the Le Cordon Bleu system. Yesterday we had a session with Chef Phillipe Guiet on teaching and learning and finished the day making Gateau St. Honore and brioche. What a great day. Today we get to produce some food on our own in the wonderfully old fashioned school. Be sure to check out the pictures from each day here.
The rest of the week will be filled with much learning about the way each of us approach the process of teaching baking and pastry. I was here about three years ago but much has changed. I can’t wait to get started!