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Grinshpan was born and raised in Toronto, Ontario, Canada. [1] [2] She spent summers in Israel as a child. [2] [3] Grinshpan graduated from the Metropolitan Preparatory Academy in 2004. [4] Grinshpan studied culinary arts at Le Cordon Blue in London, graduating in 2006. [5] [1]
Le Cordon Bleu ([lə kɔʁdɔ̃ blø]; French: "The Blue Ribbon"; LCB) is a French hospitality and culinary education institution, teaching haute cuisine. Its educational focuses are hospitality management, culinary arts, and gastronomy. The institution consists of 35 institutes in 20 countries and has over 20,000 attendees. [1]
After studying at the Sorbonne and Le Cordon Bleu cooking school in Paris, she started her own cooking school, Fumet de la Vieille France, in Montreal. She also opened one of Canada's first vegetarian restaurants, "The Salad Bar", in 1935.
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In 2009, Career Education purchased the right to operate Le Cordon Bleu schools in the United States and Canada. [7] In April 2013, Scott Steffey, a veteran of Strayer Education Inc. and former vice chancellor of the State University of New York (SUNY) system, was named as Lesnik's permanent replacement. [8]
Le Cordon Bleu operates its Canadian school there, at the opposite end of Sandy Hill from the University of Ottawa. According to the 2011 Canadian Census , the population of Sandy Hill was 12,490. [ 2 ]
André J. Cointreau is the president and CEO of l’Ecole de Cuisine et de Pâtisserie Le Cordon Bleu, better known as Le Cordon Bleu. During his tenure, he has shifted the Le Cordon Bleu business from one school in Paris to a multinational concern with nearly 30 schools in 15 countries.
After a year at Le Cordon Bleu Cooking School in Paris in 1975, she began working as a food writer and in 1977, became the food editor of the Toronto Star. [7] A year later, she moved to the Ottawa Journal as Lifestyles editor. She later became the Ottawa Citizen's Lifestyles and Travel editor.
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