LCB Blogs Archive

August 2009
  • Chicago Style Pizza Traditions

    November 5, 2009 •Brian Brooks • Chicago • 0 Comments

    Pizza is a culinary tradition of Chicago dating back to the 1940's, when trademarks of the famous Chicago-style were originally crafted at Pizzeria Uno. The Italian restaurant introduced the Midwest to a new breed of pizza: deep dish. The bold approach to crust caught on quick, and became the inspiration for other unique takes on the Italian original. Today, Chicago-style pizza is mimicked across America, but not many people outside of the city realize that there's more to Chicago-style pizza than just deep dish. Continue...

  • Industry Spotlight: Vegetarian Cooking

    August 31, 2009 •Brian Brooks • Portland • 0 Comments

    In addition to other hot culinary trends like organics and locally sourced foods, vegetarian cooking is also taking its share of the culinary spotlight. More and more people are turning to vegetarian cuisine for both health and philosophical reasons. Continue...

  • Culinary Certificate or Degree

    August 30, 2009 •Brian Brooks • Minneapolis-st-paul • 0 Comments

    Continue...

  • Culinary Spotlight: American BBQ

    August 29, 2009 •Brian Brooks • Austin • 0 Comments

    Pork or beef? In barbeque circles this is the most important question there is, especially for Texas chefs. Texans like their beef for sure, but there is much more to American BBQ than brisket and beef ribs. Some brave Austin chefs have even begun to put pork ribs and shoulder on their menus. While that may be akin to treason deep in the heart of Texas, it is common territory for barbeque cooks around the country. Continue...

  • Career Spotlight: French Cooking

    August 28, 2009 •Brian Brooks • San-Francisco • 0 Comments

    So what’s all the fuss about French cooking anyway? Why does it get such an exalted position as one of the finest cuisines in the world? Maybe it’s because the word cuisine is French. Or maybe it’s because of the tradition of excellence that has been bred into French food and culture since the Middle Ages. Even the modern restaurant has its origins in French culture. So it’s safe to say that French cooking has influenced just about everything in Western cuisine. Continue...

  • Top 5 Reasons to Earn a Culinary Diploma

    August 28, 2009 •Brian Brooks • Scottsdale • 0 Comments

    The culinary industry is an industry defined by talent, passion, drive, and creativity. Many working culinary professionals have pursued culinary degrees in order to help further their careers. Continue...

  • Cooking for a Living in Arizona

    August 27, 2009 •Brian Brooks • Scottsdale • 0 Comments

    Being a professional chef has its advantages: working with delicious ingredients and talented people in a field that you love and expressing your creativity through the culinary arts. But one of the biggest has to be getting to work in some of the most exciting, beautiful, and exotic locations around the world. Few things go together better than travel and great food. Continue...

  • Oregon Wine Region

    August 27, 2009 •Brian Brooks • Portland • 0 Comments

    The Willamette Valley in Oregon is host to two-thirds of Oregon’s wineries and vineyards. More than 200 wineries make their home here as it is one of the best Pinot Noir producers in the world. Many outdoor activities such as hiking, biking, and golfing make this an attractive destination when visiting nearby Portland. Continue...

  • Summertime Cooking Trends

    August 26, 2009 •Brian Brooks • Minneapolis-st-paul • 0 Comments

    Summertime brings warm weather and blue skies. The kids are out of school and Americans hit the road for their annual family vacations. Continue...

  • Career Spotlight: Executive Chef

    August 26, 2009 •Brian Brooks • Pittsburgh • 0 Comments

    You don’t need to graduate from a top culinary school to become an executive chef, but it makes the already challenging road of getting to this top position in the food service industry a little easier to travel. Continue...

123Last

Categories

Archives

 

Terms and Conditions

By providing your mobile number, you agree to receive text messages from Le Cordon Bleu via its mobile text message provider.  You may opt out of receiving messages by texting the word STOP to 94576, or simply reply with the word STOP to any text message you receive from Le Cordon Bleu.

While CEC or its mobile text message provider will not charge end users for receiving/responding to promotional messages, depending on the terms of your mobile phone plan, you may incur a cost from your mobile service carrier to receive and respond to any promotional text messages (standard messaging and data rates/fees and other charges may apply).  Charges will appear on your mobile phone bill or will be deducted from pre-paid amounts.  Current participating/supported carriers are: Alltel, AT&T, Boost, Cellcom, Cellular One, Cellular South, Cincinnati Bell, Cricket, Element Wireless, Golden State Cellular, iWireless, Metro PCS, Nextel, nTelos, Plateau Wireless, Sprint, T-Mobile, US Cellular, Verizon Wireless, Viaero Wireless, Virgin, and more.

Request More Info!

Tell us more about yourself and specify your campus and program of interest. An admissions representative will contact you to provide you with more information.

* = required fields


Step 1 of 2
Thank you!