Chef Nicolas Jordan first taught at Le Cordon Bleu Ottawa as a pastry chef instructor from 2008 to 2010, winning a bronze medal for ice carving at Winterlude along the way. Now he’s back in the capital as the campus’s technical director, having earned the prestigious Meilleur Ouvrier de France (M.O.F.) title.
His return gives students and Ottawa’s culinary community direct access to one of the most respected titles in the profession.
“Coming back after so many years means a lot to me. Canada has always had a special place in my heart, and so has Le Cordon Bleu,” says Jordan.
“I have confidence in the school’s direction and vision. Its approach to culinary education is very close to my own values and the way I believe we should teach and develop our profession.”
One of France’s highest craft honours
Jordan earned the M.O.F. in ice and ice cream in 2015. The title is awarded to craftspeople who show exceptional mastery of their trade, and it is one of France’s highest professional distinctions.
His competition record includes winning the International Ice Sculpture Competition in 2010 and the Open des Desserts Glacés in 2011. He was also selected for France’s World Pastry Cup team in 2013. His work spans advanced pastry, chocolate, sugar art, ice carving, ice cream and artistic showpieces.
Masterclasses for working professionals
Alongside his role as technical director, Jordan will lead a series of premium professional masterclasses that go beyond foundational pastry skills.
The sessions are designed for pastry chefs, hotel and restaurant teams, caterers and event professionals and will focus on advanced techniques, ingredients and artistic applications for buffets, events, competitions and high-end presentations.
Masterclasses are offered in French, English or bilingually, depending on the program.
North America’s home of Le Cordon Bleu
Founded in 1988 as the first Le Cordon Bleu campus outside Europe, the Ottawa campus is housed in the historic Munross mansion on Laurier Avenue East. It remains the only Le Cordon Bleu campus in North America, drawing students from around the world to its programs in cuisine, pâtisserie, boulangerie and plant-based culinary arts. The school also offers short courses, demonstrations and special events.
Le Cordon Bleu Ottawa has been named North America’s Best Culinary Training Institution at the World Culinary Awards four years in a row, from 2022 to 2025, and is nominated again for 2026.
“These achievements reflect the passion and dedication of our chef instructors, students, alumni, staff and the wider culinary community who inspire us every day,” says Victoria Lehman, general manager of Le Cordon Bleu Ottawa.
About Le Cordon Bleu
Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes steeped in history with a rich heritage spanning over 130 years. The school maintains a global presence with 35 locations in more than 20 countries, training over 20,000 students of more than 100 different nationalities every year.
Learn more at cordonbleu.edu/ottawa or follow @lecordonbleuottawa on Instagram. Le Cordon Bleu Ottawa is at 453 Laurier Ave. E.
