Chef Channon on the Food Network March 9 at 9pm EST!

Channon makes the news in Canada! check out this article

http://www.canada.com/windsorstar/news/story.html?id=68b7e08a-dfe3-449d-bbc6-d76b559aeda8

See her recipe in action on the Ultimate Recipe Showdown! This program highlights the best recipes chosen from nearly 10,000 submitted. Chef Channon's recipe was chosen as part of the cake category.

Viewing party to be held in Portage Michigan, with well wishers and family. We'll be serving cake of course! Join in the fun by watching the Food Network that night as we all get to see this 

"Brandied Gingerbread with Whipped Orange Flower Cream" to be available at Confection Specialty Bakery  www.myconfection.com

Made with hand ground spices, V.S.O.P Napoleon French Brandy in a beautiful butter sauce and exotic Orange Flower Water (a very light citrus flavor with a soft floral note), this recipe is unique and delicious.

 This truly Kalamazoo cake recipe was developed for the Kalamazoo Community Foundation's annual giving event and was pulled together from my work with historical recipes. The origin of Gingerbread goes back several centuries and this cake was derived from the style used in the 1800-1900's. The sauce is a take on the simple glazes used in the 17th Century, a blend of a fine brandy with sugar and butter using an age old special technique to develop flavor. The whipped orange flower cream is an infusion based on a recipe originally found in 15th Century sources in England, Germany and Italy. Known as " A Dish of Snow" it was made to look like snow served on an evergreen branch. Here it is served as a delicious finish for our dense, intense cake.

March of Dimes Fundraiser 

Young Chef's Academy and Chef Channon Mondoux paired up to offer a delectable auction item for the benefit of the March of Dimes- a fun filled evening of "Take Home Chef" with a group of teenagers! We shopped, cooked and ate the wonderful off the cuff dinner prepared by the girls and Chef Channon!

 Celebration at the Seraglio; Ottoman Cuisine of the 16th C

 Online Sample coming soon!

An ebook, featuring incredibly delicious recipes from the historical Topkapi Palace in exotic Istanbul, Turkey. Join Chef Channon as she shares her passion for cooking and flare for teaching in this interactive DVD. Learn how to prepare dishes such as "Etli Yaprak Dolmasi" a savory lamb and plum stuffed grape leaf, "Cherry sherbet" a decadent fruit syrup over shaved ice and various "boregi" or stuffed pastries.

 Feb. 10, 2008 Bravo's All Star Chefs Dinner-

 Chef Channon rocked the place at the exclusive event at Bravo! Invited to prepare the sweet ending' to the most prestigious and in demand dinner event of the year, Chef Channon created a unique cylindrical baklava filled with marzipan, soaked in cardamom- orange flower syrup served with candied fruit peel and ginger! 

 As Chef Shawn Hagen of Bravo said "What a great job you did and what fun. The sweet endings was just what we were looking for, not too large of a portion, the taste was spot on and the uniqueness with your syrups and candies made it extra special. THE FANS WERE LOVING YOU!"

 Incase you missed it here was the lineup;

The annual Bravo All-star Chef's Banquet: One of Kalamazoo's top culinary events of the year, the banquet is a gathering of guest chefs who prepare an extravagant meal in celebration of the birthday of Bravo co-owner Terry Hagen.

The lineup of chefs, their restaurants and the courses they will serve:

v John Tsui, Chinn Chinn, amuse bouche.

v Chris Madsen, 1913 Room, fish.

v Kevin Dunn, culinary instructor at Grand Rapids Community College, soup/salad.

v Ryan Soule, Oakwood Bistro, game.

v John Korycki, Zazios, and Sam Luna, Webster's, entree.

v Dave Carrie, Gull Lake Country Club, dessert.

v Channon Mondoux, Renaissance Cuisine, sweet endings

 And it was a blast for me too!