The original Parisian school made its name in haute cuisine by training such culinary titans as Julia Child. Today’s budding chefs spend upwards of $44,000 to earn Le Grand Diplome from the prestigious Ottawa school. Eager amateurs, however, can sit in on their classes for as little as $40, joining students dressed in chef whites and toques in the high-tech classrooms. A basic pastry demo may cover raspberry sorbet, crème caramel and vanilla ice cream, but with such creative twists as substituting coconut milk for dairy. Although classes are taught in English, students are drilled in French culinary terminology. Situated in a converted lumber baron’s mansion, in Ottawa’s stately Sandy Hill neighbourhood, the school features two restaurants: the five-diamond Signatures, where only fully professional chefs work, is a favourite venue for celebratory dinners. At the intimate Club des Amis, senior full-time students prepare elegant fixed-price lunches (members $30, non-members $40). Le Cordon Bleu has teamed up with Fairmont Château Laurier to offer culinary weekend getaway packages throughout 2008. Topics include hearty stews, grains, wine pairing, chocolate moulding, apple desserts and flambé—all taught in the school’s professional kitchens.