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John Wayne “Duke” Formica Interview
December 12, 2012
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Le Cordon Bleu
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Chicago, Le Cordon Bleu
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Le Cordon Bleu graduate Chef John Wayne Formica has become a sought-after restaurant chef, private chef, instructor, and travel blogger.
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Chef Lena Price Interview
December 11, 2012
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Le Cordon Bleu
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Atlanta, Le Cordon Bleu
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Chef Lena Price graduated from Le Cordon Bleu College of Culinary Arts. From a caterer, to Food Network’s The Great Food Truck contestant and aspiring food truck owner.
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5 Reasons to Use a Scraps Bowl
December 4, 2012
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Emily Murray
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Le Cordon Bleu
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Do you have a lot of scraps when cooking? Don’t toss them out - find tips on how to use a scraps and why a scrap bowl is more useful than you may have thought.
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Chef Aaron Crumbaugh Interview
November 26, 2012
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Le Cordon Bleu
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Le Cordon Bleu
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From actor to chef to food truck owner, Chef Aaron Crumbaugh and his Wagyu Wagon lead the Chicago food truck scene.
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Marukan Cup of Culinary Excellence
October 24, 2012
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Le Cordon Bleu
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Chicago, Le Cordon Bleu, Las Vegas
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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.
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Chef Candice Kumai Interview
October 24, 2012
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Le Cordon Bleu
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Le Cordon Bleu, Los Angeles
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Chef Candice Kumai attended Le Cordon Bleu College of Culinary Arts in Los Angeles, CA, and has taken her training and experience to find success in food media.
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Preparing Your Kitchen and Pantry for a Natural Disaster
September 21, 2012
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Emily Murray
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Le Cordon Bleu
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If disaster strikes are you prepared? Could you feed yourself and your family for several days in the event of a hurricane, tornado, earthquake, or other natural disaster? Your emergency food plan is every bit as important as your other emergency preparations, especially for those of you who live in places more prone to disaster like coastlines, flood plains, tornado alley, quake zones, etc.
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Changing Times: Back to School Lunch Menus
August 16, 2012
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Le Cordon Bleu
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Le Cordon Bleu
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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.
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Five Delicious Uses for Summer Corn
August 3, 2012
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Le Cordon Bleu
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Le Cordon Bleu
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Corn plants are second only to tomatoes for their prodigious fruiting. If you are growing corn in your garden this year, then you will need to find something to do with all of those ears. Corn is an extremely versatile grain that you can use in hundreds of different dishes. It can be served as a sweet side or stand alone as hearty main course. And it’s so simple to use that you don’t need a cooking degree to use it in your dishes. It’s a great addition for added texture or sweetness in everything from salads to salsa.
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Holli Ugalde - Bastille Day Blog
July 9, 2012
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Le Cordon Bleu
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Le Cordon Bleu
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Bastille Day, July 14 1789, is the story of the ultimate food fight. The French peasants were hot and famished, suffering from a severe shortage of bread, their staple food, on top of everything else that was going awry in their lives. All the while the rich were gorging themselves in lavish style. The words that are famously attributed to the Queen Marie Antoinette, “Let them eat cake!” sums up just how naive the royal family had to be to utter those words in public.
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