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Culinary Central

Sacramento

  • 6 Tips for Brewing Better Coffee

    April 26, 2012 Le Cordon Bleu 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? Continue...

  • Have an Egg-Cellent Easter – 3 Uses for Eggs This Spring

    April 4, 2012 Le Cordon Bleu 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! Continue...

  • Making the Most of Winter Vegetables

    March 28, 2012 Le Cordon Bleu Sacramento 0 Comments

    When it comes to fresh vegetables in the winter, many may wonder “is that even possible?,” but if you live in Sacramento, you are at a definite advantage. Sacramento, California culinary options during the winter and early spring months surpass nearly every other state as far as fresh produce goes. If you are in any other part of the country, many of the fruits and vegetables you buy in the store during these months probably come from California. If you aren’t sure what to look for, here are 4 of the best winter vegetables to add to your pantry. Try them grilled for a little taste of summer! Continue...

  • Using Food to Get and Keep Your Guests Talking

    March 8, 2012 Le Cordon Bleu Sacramento 0 Comments

    You’ve planned your menu, purchased the wine and invited the guests, your work should be done but one of the hardest things about having a successful party is to get your guest talking and keep them talking, for what is a party without socialization. Sometimes the easiest thing to do is let the food get the talking for you. Whether you play a food based game or wow them with a cheese tasting here are just a few ways that you can use your menu to entertain your guests and get them to open up with one another. Continue...

  • A Closer Look at the Bento Box Trend

    February 27, 2012 Le Cordon Bleu Sacramento 0 Comments

    If you have ever been to a Japanese restaurant, especially for the lunch menu, you have probably seen the bento box option. Not sure what that is? It’s basically a traditional single serving Japanese meal. It’s sectioned off so that each part of the meal is separated in its own compartment. California culinary trends are typically the most cutting edge and well noted – the bento box trend has been spreading quickly and with the wonderful assortment of fresh fish available for sushi in California, those near the ocean get the best of it all! The history of the bento box is something that dates back much further than the comparably “new” trend of preparing this Japanese traditional meal in American culture. Continue...

  • Five Alternatives to Wheat Flour

    January 26, 2012 Le Cordon Bleu Sacramento 0 Comments

    Whether following a strict gluten-free diet because of symptoms related to celiac disease and gluten sensitivity or because of a low-carb Paleo or Atkins-style diet, you may be one of millions of Americans looking for alternatives to wheat flour. The California culinary community has fully embraced the gluten-free movement by making gluten-free choices available in grocery stores, restaurants and schools. Continue...

  • How to Conquer Post-Workout Cravings

    January 12, 2012 Le Cordon Bleu Sacramento 0 Comments

    If you hit the gym hard and rev up your cardio workout only to step off the treadmill and think, “what’s for dinner,” you are not alone. In much the same way people crave salt and water to replenish the things which have been lost while sweating, many often crave food. Truth be told, these post-workout cravings may just be strong enough to prevent weight loss even though you are working overtime to burn those calories. With all the wonderful Sacramento culinary options out there, it’s easy to get carried away. Here are the “whys” and “hows” for recognizing and avoiding this common unwanted side effect of cardio workouts. Continue...

  • How to Braise Meats and Vegetables

    December 19, 2011 Le Cordon Bleu Sacramento 0 Comments

    Le Cordon Bleu alumni will recognize braising as a wet cooking technique in which the main ingredient is seared in fat and then simmered in a cooking liquid on low heat in a covered pot. Cooking times are normally longer than two hours and result in moist and tender dishes with full, robust flavors. Braising is typically done in a Dutch oven, crock pot, or pressure cooker. Foods may be braised in an oven or on a stove top. Continue...

  • The History of Christmas Pudding

    December 9, 2011 Le Cordon Bleu Sacramento 0 Comments

    It may have it roots in way to preserve excess meats for consumption during the winter, but the traditional English Christmas pudding has long since surpassed its utilitarian roots for its role as the festive end to an English Christmas dinner. Look for a cooking school in California that will teach the techniques to make this ancient but delicious Christmas treat. Continue...

  • Bounce That Cranberry and Other Surprising Culinary Techniques for Efficient Food Preparation

    November 16, 2011 Le Cordon Bleu Sacramento 0 Comments

    Okay, chances are if you walked into the kitchen and caught the chef bouncing a cranberry across the counter you might be asking yourself, “Okay, where exactly did this guy go to culinary school?” Believe it or not, tricks of the trade, like this one, are often a fast and easy way to tell that food is ready to eat …even if they seem a bit unconventional. In the case of the cranberry, if it bounces at least 4 inches high it means that the berries were picked at just the right time and the berries are at their prime. Weird, right? Continue...

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