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Taking Advantage of Short Season Fruit
September 11, 2012
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Le Cordon Bleu
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Sacramento
• 0 Comments
Life is about opportunities. Getting the chance to interview for a top-level position is a great opportunity that many people may never get. Those who are lucky enough would likely jump at the chance the second it is given. When you don't act within the small window of opportunity, you may never have the chance again. Likewise, cooking is about opportunities. While many of our favorite fruits are available all year round, certain varieties only come into season during certain times of the year. Not knowing when specific fruits are grown and harvested could have you waiting another whole year before you can get your hands on them.
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5 Recipe Terms You May Not Know – Understanding Kitchen Lingo
August 16, 2012
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Le Cordon Bleu
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Sacramento
• 0 Comments
If you’ve ever spent any time in a restaurant kitchen you have probably noticed that chefs seem to have their own language. There is a kitchen culture that is almost indecipherable to the average diner but is as essential to the life of a chef as his knife or wardrobe. Whether he is in the weeds or relaxing after the nightly service, the life of a chef requires almost as much endurance as it does knowledge. While a Sacramento cooking school can offer you an excellent understanding of the terms and lingo of the culinary arts here is a list of 5 terms that you may come across in your adventures in cooking to get you started.
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5 Small Appliances for Every Kitchen
July 27, 2012
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Le Cordon Bleu
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Sacramento
• 0 Comments
Unless you are the type of person to eat out for every meal of the day, you will spend a lot of your time in the kitchen. Not only is restaurant dining expensive, it is also much more unhealthy than many store-bought and home-cooked culinary arts creations. Preparing your own meals will not only help you learn an invaluable skill, you will also save a ton of money over the long run and likely stay in much better shape.
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Adventures in Cooking: The History of Kimchi
July 11, 2012
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Le Cordon Bleu
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Sacramento
• 0 Comments
Salsa may be America’s favorite condiment but on the other side of the world no dining table is complete without the classic Korean dish kimchi. This pickled cabbage classic is one of the world’s oldest and healthiest foods so it’s no wonder that nearly 40 pounds per person is consumed annually in Korea. The richness of its taste is matched only by the richness of its history, so if you are interested in the culinary arts this might be the perfect dish for you to experiment with.
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5 Easy Weeknight Desserts
June 27, 2012
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Le Cordon Bleu
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Sacramento
• 0 Comments
Who says dessert has to be a time consuming, expensive, once-in-a-while affair? With these five ideas, you are well on your way to having a tasty, inexpensive dessert to top off any meal. Who knows, you may even be inspired to take baking classes to learn new skills and recipes!
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The Many Types of Vinegar and its Uses
June 14, 2012
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Le Cordon Bleu
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Sacramento
• 0 Comments
The uses for vinegar are as numerous as the many varieties on the market. From pursuing a culinary education to cooking in your own home, vinegar is a staple that no kitchen should be without. Vinegar is made by adding bacteria to diluted wine, ale or fermented fruits and grains. The many different types of vinegars available at your local market are usually associated with a specific regional cuisine, each has its own distinct appeal and preferred uses. Here are just a few types that you can experiment with.
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How to Make the Perfect Mimosa
May 29, 2012
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Le Cordon Bleu
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Sacramento
• 0 Comments
Ahhhh…Mimosa…Merely uttering the name conjures thoughts of exotic and sensual flavors and scents. From time immemorial (well, maybe not than long) the Mimosa has brought a calm smile to those who try the soft and gentile blend of orange juice and Champagne.
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How to Cook Eggs Over Easy
May 11, 2012
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Le Cordon Bleu
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Sacramento
• 0 Comments
Breakfast in bed is one of the all-time favorite Mother’s Day gifts. Every mother is sure to appreciate a well cooked breakfast of over easy eggs, hash-browns, toast, and orange juice. Living in the beautiful golden state gives you great access to the freshest California culinary ingredients possible. In order to deliver this gift to your special loved one, you first need to know how to properly cook an egg over easy. Below are some simple steps to walk you through this traditional culinary arts process.
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6 Tips for Brewing Better Coffee
April 26, 2012
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Le Cordon Bleu
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Sacramento
• 0 Comments
Many people love coffee, but don’t understand why the coffee at many coffee shops tastes better than the coffee they brew at home. Are coffee companies and cooking classes doing something mysterious and unknowable to us simple, common-folk or can we learn how to make world-class coffee right at home?
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Have an Egg-Cellent Easter – 3 Uses for Eggs This Spring
April 4, 2012
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Le Cordon Bleu
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Sacramento
• 0 Comments
Okay, all cheesy puns aside (though egg-cellent is a pretty great word, isn’t it?), eggs are incredibly versatile natural wonders. Perhaps there is no greater time for egg creativity than the wonderful months of spring leading up to Easter, a time when the egg and its decorative uses are more than just a culinary art, but a work of art as well. This year, combine your artistic and culinary skills with these three fun uses for eggs this Easter. California culinary creations continue to be leading trendsetters in grade A restaurants and bakeries throughout the country. Now get your own take on Grade A cuisine with these unique Grade A egg ideas!
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