Christmas cooking: Watch the replay of our demo and Q&A with Le Cordon Bleu chef Yannick Anton
This cooking demo + Q&A with Chef Yannick Anton from Le Cordon Bleu, which took place on Monday 28 November 2022, will teach you to make fantastic canapés perfect for festive parties
Watch the replay of the livestream
Sign up for a 14-day free trial to get 25% off ckbk Premium Membership with discount code LECORDONBLEU
About the event
The Le Cordon Bleu Home Collection is a series of cookbooks making the skills and techniques of the world-famous Le Cordon Bleu chefs accessible to any home cook. ckbk is working with Le Cordon Bleu to make this collection of titles in digital form via the ckbk website and app.
This latest event in ckbk's Livestream and Q&A series featured demonstrations of two recipes for party dishes from the Le Cordon Bleu Home Collection.
Following the recipe demonstrations, livestream attendees were able to ask questions for Chef Anton to answer in real time.
Get the recipe!
Red Mullet and Tapenade Toasts
These red mullet and tapenade toasts come straight from Provence, France and are a perfect savoury snack that can be prepared in 30 minutes or less!
Creamed Roquefort & Walnuts
These deliciously creamy appetizers made with Roquefort, cream cheese and roasted walnuts will be the star of any celebration during the festive season!
About Chef Yannick Anton
Cuisine Chef Instructor, Le Cordon Bleu Ottawa and Executive Chef of Signatures Restaurant
Origin: Nice, France
Professional Background:
Began his career with Chef Michel Devillers at Les Dents de la Mer
Worked at L’Orangeraie and La Palm D’Or, a 2 Michelin star restaurant within the celebrated Hotel Martinez in Cannes
Sous-chef of the restaurant Le Globe with Chef Martin Picard in Montreal
Assisted in the opening of Le Baccara in the Casino of Hull
Worked at the Westin Hotel with Executive Chef Philippe Wettel, and at Canada’s Department of Foreign Affairs and International Trade.
Career Highlights:
Working at Palace L’Hotel Eden Roc at the Cap D’Antibes
Winner, Culinary Competition Ottawa, 1997 & 1998
Master Chef, World Gourmet Summit, Singapore
Winner, Sugar Show Piece Competition, Ottawa, 2014 - 2015
Prepared State Dinners for world leaders such as Vicente Fox (former President of Mexico), George Bush (former President of the United States) and Hu Jintao (former President of the People’s Republic of China)
Specialties:
Contemporary Cuisine
About Le Cordon Bleu Ottawa
Le Cordon Bleu has been dedicated to perpetuating the skills and techniques inherited from the great names of French cuisine. Over 127 years, Le Cordon Bleu has evolved from a small Parisian cookery school to become the leading Global Network of Culinary Arts institutes providing education excellence and training within the culinary industry.
Today, 20,000 students of more than 100 different nationalities are trained in more than 35 schools in around 20 countries every year with Ottawa being home to Le Cordon Bleu’s first campus outside of Europe.
Located in Ottawa’s historic Munross Mansion, and surrounded by an ever-thriving gastronomic scene, campus continues the legacy of training culinary enthusiasts from all over the world.
Course selections include Cuisine (a combination of French traditions, global flavours, and current trends), Bakery, Danish Pastries & Artisan Breads, Gourmet & Short Courses, Gastronomy & Nutrition, Pastry & Confectionery and Culinary Arts & Business.
For more information, please visit the Le Cordon Bleu Ottawa website.
About ckbk
ckbk is the ultimate digital subscription service for cooks, bringing together hundreds of the world's best cookbooks and making the full content accessible via the ckbk website and app. ckbk's collection is built based on recommendations from leading chefs and authors and includes more than 120,000 recipes featuring timeless classics as well as newly-published bestsellers.
More livestreams from ckbk
Amy Guittard and pastry chef Emily Luchetti answer your questions on cooking with chocolate
Our panel of cheese experts explains how to choose, store, age and enjoy fine artisan cheese
Bettina Campolucci Bordi, author of Happy Vegan food, demonstrates a recipe for a chickpea based omelette