Cordon Brie

> I had been thinking of and lusting for chicken cordon bleu the whole day long, so on my way home I stopped at the store to buy the ingredients. They should have been : Two large, boneless/skinless chicken breasts, a pack of sliced ham and a pack of sliced swiss cheese. However, when I got […]

Chicken Cordon Bleu Ala Kiev

> > How  to improve on a chicken cordon bleu you ask? By preparing it ala kiev I say 🙂 Chicken ala Kiev – breaded chicken breast stuffed with garlic/herb butter. P.S. Don’t tell my cardiologist ! Bon Appetit !   Life is Good ! > > > > > > Dear Friend’s, to help […]

” Poor Man’s Cordon Bleu “

. . Poor man’s cordon bleu Mock cordon bleu Hans’ cheese burger Whatever you want to name it, this is a great dish. Of course, you can replace the cheese with any other cheese, such as roquefort, brie, tilsit, cheddar. Bon Appetit ! Life is Good ! . . . .

It is Time to Change “ChefsOpinion”……………..

. . Dear Friends, . The time has finally come to change the format/content of  ChefsOpinion. . For many years,  Chefsopinion  was a reflection of my priorities in life (outside of family and friends, of course) It reflected the love of my profession as a cook, and the lifestyle which resulted from the career I […]

Hans’ Delicious Tandoori Chicken

: : : : : : : : When I was a chef it was essential for me to teach my cooks, then later my students at Le Cordon Bleu, recipes of dishes which were as authentic to their classic origin as possible. Especially during my many years as a teacher and program chair at Le […]

Schnitzel vom Schweinerücken „Zigeuner Art“

> >> > One of my first childhood memories involving food is about Schnitzel. When visiting a restaurant with my parents in my earliest years, more often than not at least one person of the family/group at the table ordered a schnitzel, sometimes everybody. There was a wide variety of schnitzel available, even in the most […]

What features of restaurants and hotels have almost completely vanished? A trip down memory lane….

> > The following are but a few of the comforts and luxuries that made great restaurants and hotels of the past such wonderful places to frequent (besides the food and drinks of course) :-). > (All comments from QUORA : http://www.quora.com/What-features-of-restaurants-and-hotels-have-almost-completely-vanished) > > Jonas Mikka Luster, trimethylxanthine addict Table Side Service – almost completely […]

There Is A Monster On My Plate !!!

> > My  friend Peter was supposed to be here at 4.00pm for a late end of week lunch. He had “ordered” (nicely requested) chicken cordon bleu and I was happy to oblige. As soon as I got home, I took care of Bella, took a shower and started with my food prep. Ten minutes […]

From Cook To Chef. A Long, Tough & Very Rewarding Journey

. > ” Cooking is like love. It should be entered into with abandon or not at all. “ Dear Friends of ChefsOpinion, When I started this blog in April of 2012, my circle of readers was very small and consisted mostly of friends and colleagues I knew already from other parts of life. Now, one year […]

” More Rice ” 飯 – Fan (Chinese Steamed Rice)

. . One of the comments to my ” Rice ” post yesterday came from one of my former students at “Le Cordon Bleu”, Christine, who post’s at: The Perky Poppy Seed Thank You Christine  🙂 ” I was thinking about your class last night… so I made my Perfectly Steamed Rice  from Perky’s Le Cordon […]