Le Cordon Bleu Ottawa has a new Technical Director, and for longtime students and staff, he's not a stranger. Chef Nicolas Jordan, who holds the prestigious Meilleur Ouvrier de France (M.O.F.) title, is rejoining the school at 453 Laurier Ave. E., the only Le Cordon Bleu campus in North America.
A familiar face at Laurier Avenue
Jordan first taught at Le Cordon Bleu Ottawa as a pastry chef instructor from 2008 to 2010. During that stint, he won a bronze medal for ice carving at Winterlude, Ottawa's signature winter festival, a detail that made him a recognizable figure around the school well beyond the classroom.
Now he's back, this time in a leadership role. As Technical Director, Jordan will lead premium professional masterclasses aimed at working chefs and culinary professionals, offered in French, English, or bilingually, giving Ottawa's food industry direct access to one of France's most decorated pastry and ice-carving specialists.
What the M.O.F. title means
The Meilleur Ouvrier de France designation is one of France's highest professional distinctions, awarded through a rigorous national competition. Jordan earned his in 2015 in the ice and ice cream category.
Jordan's résumé beyond the M.O.F. is deep. He won the International Ice Sculpture Competition in 2010 and the Open des Desserts Glacés in 2011, and in 2013 he was selected for France's World Pastry Cup team, one of the sport's most competitive international showcases. Born in Vannes, France, Jordan completed his professional CAP pâtisserie certificate under Alain Chartier, himself an M.O.F. holder, before working at Laurent, a two Michelin-starred restaurant in Paris.
Why Ottawa, again
"Coming back after so many years means a lot to me," he said. "Canada has always had a special place in my heart, and so has Le Cordon Bleu."
Jordan's masterclasses give the region's restaurant and hospitality industry a rare local touchpoint with an internationally elite pastry and ice-sculpture pedigree, without having to travel to France to get it.
Details on masterclass scheduling and enrolment weren't included in the announcement, but with Jordan's dual-language teaching and his focus on working professionals rather than beginner students, the sessions appear geared toward Ottawa's existing culinary workforce as much as newcomers to the field.
Sources: Ottawa Business Journal, Le Cordon Bleu (official)
