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Cloned Meat – Both Sides of the Debate
March 29, 2012
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Le Cordon Bleu
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San Francisco
• 0 Comments
When the FDA first approved cloned meat in 2008, there was no doubt that this bit of information would hit every culinary news site. Whether you agree or disagree, there are many points which have been made on both sides of the argument. Is it ethical? Is it more economical? These are questions that are still being asked today three years later. If you are a culinary enthusiast, then you realize that knowing where your ingredients come from is one important aspect of cooking. For those who cook with meat, the idea of cloning livestock is something that must be taken into account. If it looks like meat, tastes like meat but was created in a way other than the traditional reproductive method the nation knows and are a comfortable with it, is it acceptable? This is far more than a factual debate, for many it’s a moral one.
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5 Creative Food Games You Can Play
March 21, 2012
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Le Cordon Bleu
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San Francisco
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While California culinary schools and cooking classes are not always known for their game playing, getting creative with your food can be a great way to express your culinary interests with family and friends. It is also a great way to get the picky eaters in your family to think about the food on their plate in a new way. The next time you need to liven up a party or BBQ consider breaking out on of these fun food games.
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Clay-Pot-Cooking-History-Tips-and-Tricks
February 28, 2012
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Le Cordon Bleu
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San Francisco
• 0 Comments
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Breakfast Foods Make the Move – The Gourmet Waffle Trend
January 13, 2012
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Le Cordon Bleu
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San Francisco
• 0 Comments
When something tastes so good, how can it be confined to just one meal? Perhaps this is the logic that is propelling one the hottest culinary arts trends – the gourmet waffle. Breakfast simply cannot selfishly claim the waffle as only a start-your-morning type of food. Restaurants all over the country, including the California culinary arts scene, are embracing this tasty trend. From top notch restaurants to street vendors, the waffle is taking on a whole new place in the culinary arts scene.
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10 Yuletide Gifts for the Culinary Student in Your Life
December 12, 2011
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Le Cordon Bleu
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San Francisco
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If someone special in your life doesn’t ask for PS3 games or designer clothes, then there’s a good chance they are culinary college students. Take a look at this holiday gift-buying guide for the culinary student in your life.
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How-to-Make-your-own-Candy-Canes
December 2, 2011
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Le Cordon Bleu
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San Francisco
• 0 Comments
Candy canes have long been a staple of the holiday season. As soon as the thanksgiving rush draws to a close, a brand new one begins. The shelves at every local market become stocked with sugary sweet Christmas goodies and whether you are a kid, or a kid at heart, candy canes are one highlight of the season.
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How to Properly Carve a Turkey
November 11, 2011
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Le Cordon Bleu
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San Francisco
• 0 Comments
If your house was like most houses at Thanksgiving, your father did the dirty work when it came to carving the turkey. Chances are he used his prized electric knife to do it, too. You know, the one that collected dust in the cabinet above the stove for the other 364 days of the year and would strike fear into the hearts of graduates of California culinary schools everywhere.
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Scaling Down a Thanksgiving Meal – Making a Feast for Two
November 4, 2011
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Le Cordon Bleu
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San Francisco
• 0 Comments
Traditionally, Thanksgiving is the time for lots of food and large gatherings of friends and family. Many times, the dishes are prepared by many of those attending the meal. But for those who feel like having a more intimate gathering this holiday, it can be rather challenging to find culinary info to guide you on how to scale down the recipes that are normally calculated to feed many. Everyone loves Thanksgiving leftovers, but most people can only eat so many turkey sandwiches and other creative leftover creations.
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Three Unsung Heroes of the Kitchen
October 27, 2011
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Le Cordon Bleu
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San Francisco
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Most American kitchens are filled with dozens of gadgets that once seemed like great ideas but are now just collecting dust. Cooking in San Francisco is a trend prone business. You might have been caught up in a certain fusion movement and bought your share of these unused tools. They were either too difficult to use and clean or simply didn’t do the job they were supposed to. Used once, they were tossed into a drawer or the back of the pantry and forgotten.
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Cooking With the Season – Choosing the Freshest Fruits and Veggies for Fall
October 5, 2011
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Le Cordon Bleu
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San Francisco
• 0 Comments
Living in California, many would argue that you get the best of it all. Sunshine, beautiful seasons, the ocean and if you are a “foodie” chances are you know just how lucky you are to have the nation’s best produce right at your finger tips. Whether you are culinary school bound or you just enjoy cooking for the family and friends, preparing dishes with the finest and freshest vegetables and fruit is a great way to cook with the season.
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