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Posts Tagged ‘Yannick Anton’

Survived day two of the grind, three ride-alongs and one assignment later. My day included CHEO children playing at an accessible playground, Spam, Carleton University architecture students and shaking hands with the Indonesian ambassador. None of my pictures knocked my socks off today so it just means I’ll have to work even harder tomorrow. Sleep seems like a far off notion, but maybe I’ll give it a try!

OTTAWA, ON. October 22, 2008 – Le Cordon Bleu Signatures Executive Chef Yannick Anton creates a dish that creatively uses Spam luncheon meat to add salt and fat to an ox tail ravioli.

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