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Culinary Central

Chicago

  • How to Properly Store a Christmas Fruitcake

    December 14, 2012 Emily Murray Chicago 0 Comments

    The fruitcake is a popular Holiday treat. Learn how to properly preserve it this Holiday season. Continue...

  • John Wayne “Duke” Formica Interview

    December 12, 2012 Le Cordon Bleu Chicago, Le Cordon Bleu 0 Comments

    Le Cordon Bleu graduate Chef John Wayne Formica has become a sought-after restaurant chef, private chef, instructor, and travel blogger. Continue...

  • How to Properly Carve a Turkey

    December 7, 2012 Emily Murray Chicago 0 Comments

    Do you struggle every year with carving the turkey at Thanksgiving? Read here to find out how to properly carve a turkey. Continue...

  • Family Cooking: The Baked Potato Bar

    December 4, 2012 Emily Murray Chicago 0 Comments

    Find interactive and fun ideas for family meals, where kids can have hands on approach to the meal. Continue...

  • Marukan Cup of Culinary Excellence

    October 24, 2012 Le Cordon Bleu Chicago, Le Cordon Bleu, Las Vegas 0 Comments

    Le Cordon Bleu College of Culinary Arts in Las Vegas was proud to host the first annual Marukan Cup of Culinary Excellence sponsored by the Marukan Vinegar Company. Continue...

  • A Canning Glossary

    September 25, 2012 Emily Murray Chicago 0 Comments

    One of the hottest food trends of the last decade is a return to canning and other methods of food preservation. Your grandparents probably helped their parents “put up” everything from strawberries and peaches to pickled beans and preserves. Today, however, you’re probably more likely to see a culinary school graduate preserving food than the older members of your family. Continue...

  • How to Season a Cast Iron Pan

    August 17, 2012 Le Cordon Bleu Chicago 0 Comments

    Few kitchen tools are as versatile as a good old-fashioned cast-iron pan. If you thought that this relic from your grandmother’s kitchen was a thing of the past with no relevance to today’s cooking methods, then you are greatly misinformed. Many graduates of Chicago culinary schools wouldn’t be caught dead without a cast-iron pan in their kitchens. Continue...

  • How to Chop an Onion

    August 6, 2012 Le Cordon Bleu Chicago 0 Comments

    Does the thought of chopping an onion bring tears to your ears? Bad pun aside, chopping an onion is a necessary kitchen skill to learn. Most recipes that call for onions want them to be chopped. So what will you going to do if you don’t have good chops with your chopping tools? Don’t worry. We’ve put together this guide on how to help you through. Continue...

  • A Diner’s Guide to Sacramento

    July 17, 2012 Le Cordon Bleu Chicago 0 Comments

    When it comes to food towns, Chicago is one of the best. America’s “Second City” is always on the list of best food stops in the states. It’s cultural and ethnic diversity combine with its geography as the capital of the Midwest to make it an irresistible city of food. Our graduates of Illinois cooking schools are feted as some of the best culinary pros in the business. Continue...

  • Not Your Mom’s Mac & Cheese: A New Twist on an Old Classic

    July 6, 2012 Le Cordon Bleu Chicago 0 Comments

    If you’re lucky, your mom had her own special mac & cheese recipe that she made for you. If so, you can probably still remember the smell and the taste of the creamy cheese and crunchy, golden brown breadcrumbs. If you’re not, then you remember a tasteless bowl of reconstituted powdered cheese and cheap macaroni from that all-too-famous blue box. Continue...

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