Chicken Cordon Bleu on Roasted Vegetables – Chef's Pencil

Chicken Cordon Bleu on Roasted Vegetables – Chef's Pencil

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Sources from Chefspencil • Andy Cooks on Youtube • Published 2 years ago

There’s nothing I love more than a home-cooked comfort food meal and Chicken Cordon Bleu is one of my favorites. It takes me back to the late 80s when crumbly food was the fashionable thing to do think fried camembert with raspberry sauce.

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Channel Avatar Andy Cooks2023-04-17 10:58:54 Thumbnail
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Chicken Cordon Bleu #shortvideo

I’ve put a twist on the classic chicken cordon bleu dish using goat and gruyere cheeses and pancetta as a filling. I also like to use free range chicken breast and locally sourced organic vegetables as they taste so much better.

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Bas was born in the Netherlands in 1974 into a healthy eating family and emigrated to Australia in 1981. After completing his apprenticeship in commercial cookery in 1992 Bas has worked at some of Melbourne’s finest five star hotels and restaurants. During this time he has won several awards including a Gold Medal at the Australasian Salon Culinaire. In 1998 Bas took on the role of Group Executive Chef/Operations Manager at Black Tie Catering and most recently held the role of Group Executive Chef at Rivers Administration. In his role as Group Executive Chef Bas was responsible for the management of 15 high profile restaurants in Melbourne CBD & Docklands Waterfront City as well as 7 cruise ships in Melbourne and Queensland. Bas is currently an Industry Advisor to major hospitality training institutions in Melbourne and held a position with the Restaurant Catering Victoria Board for a number of years. His role at Sodexo includes developing and implementing menu offerings for all sectors including aged care and senior living staff training and development and ensuring compliance with food safety programs and HACCP.