Several years ago, I had the privilege of interviewing Chef Jon-Paul Hutchins at Le Cordon Bleu College of Culinary Arts. He has headed up the school for quite a while and excels at demonstrating. His sense of humor and sense of life shine through as well as his passion for what he is doing.

When I saw this video, I asked if I could share it with our readers. Naturally, Chef Jon-Paul said, “Yes.”

Try this classic dish — chicken that melts in your mouth with a savory waffles and smooth sauce. And learn an innovative way to use your belgium waffle maker.

Visit Chefs.edu for more cooking and technique demonstrations. Join them on facebook and attend an upcoming demonstration at a Le Cordon Bleu campus.

I hope you enjoy this video as much as I have.

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.