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Culinary Central Archive

April-2012

  • Changing Times: Back to School Lunch Menus

    August 16, 2012 Le Cordon Bleu Le Cordon Bleu 0 Comments

    If you went to grade school and high school sometime prior to the 2000s, then you likely share a school lunch experience that you and others would like to forget. Sickly iceberg lettuce that was passed off as salad. Worn out and over-salted canned vegetables pretending to be nutritious. Slices of pizza that were tougher than the soles of your shoes. And everything filled with enough preservatives, fat, and sodium to give a cardiologist nightmares. Continue...

  • Healthy Snacks For Kids

    April 30, 2012 Le Cordon Bleu St. Louis 0 Comments

    Parents always worry about their kids’ health – are they getting all their nutrients even though they refuse to eat their veggies? Even parents that do not particularly watch their own dietary habits will attempt to have their kids make wiser choices. It’s a natural part of parenting; we always want our kids to have more than we did. Continue...

  • Eating Locally By Chef Holli Ugalde

    April 27, 2012 Le Cordon Bleu Le Cordon Bleu 0 Comments

    I love eating locally farmed food. If it’s grown here, then obviously it’s in season and takes out all of the guesswork of whether or not it tastes good. How wonderful is that? I can’t tell you how many times I’ve stared at the brightly lit shelves in the supermarket- fruits and vegetables newly waxed - wondering if grapes can really be in season all-year long. Continue...

  • 5 Hearty Spring Breakfast Ideas

    April 27, 2012 Le Cordon Bleu San Francisco 0 Comments

    Everyone likes a good breakfast and according to our parents, breakfast is the most important meal of the day. It is easy during the winter to eat a good breakfast because it is cold outside. What else is there to do when it’s cold? Ok, there are other things to do…but you get the point! Continue...

  • 6 Tips for Brewing Better Coffee

    April 26, 2012 Le Cordon Bleu Sacramento 0 Comments

    Many people love coffee, but don’t understand why the coffee at many coffee shops tastes better than the coffee they brew at home. Are coffee companies and cooking classes doing something mysterious and unknowable to us simple, common-folk or can we learn how to make world-class coffee right at home? Continue...

  • How to Cook a Perfect Ham

    April 26, 2012 Le Cordon Bleu Portland 0 Comments

    Ham - most people love a well-cooked ham, especially if the flavor, texture, and moistness are perfect. But how does one achieve that perfect balance between the three? What is the best cooking method, seasonings, and temperature needed to strike the balance that will make your guests salivate at the very sight and smell of your perfect creation? Continue...

  • 4 Popcorn Ball Ideas That Will Surprise and Delight

    April 25, 2012 Le Cordon Bleu Orlando 0 Comments

    Popcorn balls are an old-time favorite of many. Maybe they aren’t what first come to mind when you think of culinary arts, but there are a variety of great ways to diversify this traditional recipe. In most instances, popcorn balls are made using a simple solution made from molasses, sugar, butter, and corn syrup that is heated, then poured over the popcorn and blended. This provides the popcorn with the sticky consistency to adhere and form the ball while giving the treat the distinctive flavor recognized by millions. Continue...

  • 5 Ways to Mix Up Trail Mix

    April 25, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Many people love trail mix because it is a handy snack full of variety and sometimes surprise. Indeed, Trail mix appears to have been around for quite some time, but it was only in the 1950s that the blend used most often by hikers for quick energy got the name by which we know it today. Continue...

  • The Great Ice Cream/Frozen Custard Debate

    April 24, 2012 Le Cordon Bleu Los Angeles 0 Comments

    What’s your persuasion? Ice cream or frozen custard? In many parts of the country that is a hotly debated topic. Many purists side with ice cream for its fluffy and airy sweetness. Others side with the dense and rich creaminess of frozen custard. Those who attend culinary schools in Los Angeles, have an opportunity to learn about both, their origins and how to make them. Here's a little insight. Continue...

  • Five Uses for Uncommon B-List Berries

    April 24, 2012 Le Cordon Bleu Miami 0 Comments

    When it comes to berries, most of us stick to the big three: strawberries, blueberries, and raspberries. While there is nothing wrong with these delicious, nutrition-filled fruits. Many of our childhoods have some fond memories attached to these three berries: picking your own strawberries from a patch on a blazing hot summer day, hot blueberry pancakes on a lazy Sunday morning, or a casual walk through a roadside farm stand looking for the perfect pint of raspberries. Continue...

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