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Culinary Central

Le Cordon Bleu
  • How to Make Garlic Confit

    April 20, 2012 • Le Cordon Bleu • Le Cordon Bleu • 0 Comments

    One of the advantages of attending schools of culinary arts is learning cooking techniques that can be applied to any style of cooking. One technique taught in culinary school is confit. Confit takes its name from the French word confire, meaning to preserve. Any similarities between the fruits and vegetables your grandmother puts up every autumn and garlic confit end right there. Traditional canning and preserving methods use vinegars and/or salts and sugars to preserve food. Continue...

  • Planning an Easter Lunch That’s Simple and Delicious

    April 2, 2012 • Le Cordon Bleu • Le Cordon Bleu • 0 Comments

    If you’ve decided to forego that expensive Easter brunch at your favorite restaurant this year, then you’re probably looking for tips and ideas for hosting your own Easter brunch at home. It doesn’t matter if you have hospitality industry training or not. You can put on a great brunch of your own with just a few good ideas and some friends. Continue...

  • A Guide for Raw Food Lovers

    March 19, 2012 • Le Cordon Bleu • Le Cordon Bleu • 0 Comments

    Upon first hearing about a raw food diet, most people have some doubts. They wonder how a person can live on a diet that consists primarily or completely of raw foods. Upon further thought, however, they notice that most of us already eat quite a bit of raw food in our diets. Think about the amount of raw food that you consume in a week: raw fruits, nuts, seeds, raw vegetables in salads, etc. Add them up and you can see that it’s more than you first thought. A raw diet simply takes what you are already doing and builds on it. It’s even possible to take classes in cooking raw food. Well, you may not be cooking, but you will still learn recipes and how to match flavors. Continue...

  • Corned-Beef-and-Cabbage-A-St-Patricks-Day-Delight

    March 15, 2012 • Le Cordon Bleu • Le Cordon Bleu • 0 Comments

    Around the middle of March when the land begins to shake free from the grasp of winter, both the Irish and the Irish at heart turn their thoughts to the celebration of St. Patrick’s Day. Children bring their school-made artwork of shamrocks home to hang on the refrigerator. Cities and towns plan their St. Patrick’s parades. And everyone, everywhere, starts the wearin’ o’ the green. Continue...

  • Le-Cordon-Bleu-Students-Compete-in-the-San-Pellegrino-Almost-Famous-Chef-Competition

    February 13, 2012 • Le Cordon Bleu • Le Cordon Bleu • 0 Comments

    Continue...

  • Food & Wine Magazine is searching for the Best New Pastry Chef

    February 10, 2012 • Le Cordon Bleu • Le Cordon Bleu • 0 Comments

    The People’s Best New Pastry Chef! Continue...

  • Orlando students participate in Glory Walk

    February 10, 2012 • Le Cordon Bleu • General, Le Cordon Bleu, Orlando • 0 Comments

    Students take their last ceremonial walk down the red mile in Orlando. Continue...

  • Fondue-is-for-Lovers-5-Great-Fondue-Ideas

    February 3, 2012 • Le Cordon Bleu • Le Cordon Bleu • 0 Comments

    Nothing is more romantic that a candlelight fondue dinner for two. Tradition holds that is a bite of food happens to fall in the pot a kiss is required from your significant other making this the perfect menu for Valentine’s Day dinner. From cheese to chocolate the varieties of fondue are almost limitless; if you have a love for the culinary arts you will enjoy learning to make this delicious meal at home. Here are 5 fondue ideas perfect for a cold February night and a hot Valentine’s Day. Continue...

  • A Valentine’s Dinner for Those Who Can’t Boil Water

    February 1, 2012 • Le Cordon Bleu • Le Cordon Bleu • 0 Comments

    So this year you’ve made a commitment to do something different for Valentine’s Day. Every year you and valentine make big plans for a romantic dinner at a fancy restaurant. But, while you love the great food and atmosphere of those restaurants, you want to switch up and create your own ambience at home. Continue...

  • The Many Ways to Prepare an Egg

    January 18, 2012 • Le Cordon Bleu • Le Cordon Bleu • 0 Comments

    Eggs are one of the most versatile ingredients that any chef can keep on hand. From breakfast to dinner to dessert, eggs are an integral part of many meals. Not only do they provide a simple source of protein they also perform important functions in cooking and baking. Here are just a few of the many ways to prepare an egg. If you have a passion for the culinary arts consider enrolling in cooking classes to learn even more cooking techniques. Continue...

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