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Culinary Central


  • How to Cook Corned Beef and Cabbage

    March 6, 2012 Le Cordon Bleu Orlando 0 Comments

    This St. Patrick’s Day one of the best ways to celebrate the holiday is to learn how to cook corned beef and cabbage. There are several different culinary arts techniques you can employ for this dish but any way you slice it you will have a meal that is sure to impress your friends and family this holiday. 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...

  • How to Poach an Egg

    January 24, 2012 Le Cordon Bleu Orlando 0 Comments

    Whether you call it slow carb or paleo eating today’s biggest diet and nutrition crazes are geared around low carbohydrate eating. Even Florida culinary schools have taken note of the change as well as many restaurants which have begun adding gluten-free sections to their menus. Continue...

  • A-Guide-to-Seasonal-Winter-Vegetables

    December 27, 2011 Le Cordon Bleu Orlando 0 Comments

    Depending upon where you live in the country, finding quality, seasonal produce in the winter can be a difficult task. Sure your local mega-grocery and schools for cooking will have stocks of tomatoes and strawberries even in the depths of December and January, but those will mostly be flown in from Mexico or Chile. What they lack in flavor, they’ll more than make up for in high prices. Continue...

  • Food Tourism 101

    November 28, 2011 Le Cordon Bleu Orlando 0 Comments

    It used to be that vacations were about going places and doing things. Seeing the sites at the Grand Canyon, snorkeling in the Bahamas, and visiting Disney World were some of the standards. Today, however, there is a new kind of traveler, the food tourist. Continue...

  • How to Cook a Thanksgiving Feast without the Meat

    November 3, 2011 Le Cordon Bleu Orlando 0 Comments

    The idea of a Thanksgiving feast without the turkey is enough to boggle the minds of many. How is it possible to prepare a festive meal without the staple of the season? Surprisingly, it’s not that difficult. There are many people who choose to forgo the meat on Thanksgiving and the challenge simply adds a whole new dimension to the creative culinary arts. In the Orlando culinary scene, there are certain veggie loving restaurants that dedicate portions of their menu to the meatless population. However, for many, part of the holiday season is about gathering around the kitchen and creating a homemade feast the whole family will love. Continue...

  • The Healthy Benefits of Fermented Foods

    October 26, 2011 Le Cordon Bleu Orlando 0 Comments

    Fermented foods have been a part of the human diet for tens of thousands of years. New evidence shows that these fermented foods have played a large part in maintaining our health and survival as a species. As any first year Florida culinary arts school student can tell you, fermentation is a process where microorganisms are added to foods to convert carbohydrates into alcohols and other acids. Two of the most common microorganisms are yeast, found in most leavened breads and alcohols, and lactobacilli, found in yogurt and other non-alcoholic fermented foods. Continue...

  • How-to-Make-Pickles

    September 22, 2011 Le Cordon Bleu Orlando 0 Comments

    There are few greater food pleasures than pickling your own fresh produce, either from your own garden or a farmer’s market. You can put up your own jars and eat delicious, fresh produce all winter long. You can also save a lot of money, too, especially if you grow the produce yourself. Continue...

  • Healthy Food Substitutes the Family Will Never Notice

    September 16, 2011 Le Cordon Bleu Orlando 0 Comments

    Nothing ruins a great family meal faster than that scary little phrase “it’s so healthy.” The children immediately lose their excitement and more than a few eyebrows raise. Perhaps the trick is finding health substitutes that no one will ever suspect or notice at all. Try a few of these substitution suggestions and chances are you will be the only one who will know the difference. Healthy things don’t have to taste horrible, now it’s easy to show the whole family…even though you may want to wait until after dinner to announce your little secret. Continue...

  • New Restaurant in Central Florida Opened by LCB Instructors

    August 17, 2011 Le Cordon Bleu General, Le Cordon Bleu, Orlando 0 Comments

    Chefs Tyler Brassil and Loren Falsone open new restaurant The Table in Central Florida. Continue...

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