Le Cordon Bleu
Contact Us

800.736.6126

Career Guide

Le Cordon Bleu Career Guide

Download a CAREER GUIDE today and see what it's like to work in the culinary industry. 
Download Now!

 

 

Video Tour

Campus Tour of Le Cordon Bleu

Step inside our kitchens and see how
Le Cordon Bleu is leading the way in culinary education.

Watch Now

Online Communities

Facebook Twitter YouTube

Friend us. Follow us. Watch our YouTube Videos.

Culinary Central Archive

February-2012

  • Creating a Green Kitchen

    February 29, 2012 Le Cordon Bleu Scottsdale 0 Comments

    Many of us have heard the term “going green,” but perhaps are puzzled how we can incorporate these eco-friendly alternatives to everyday life into our homes. Think about the places in your house where you typically are consuming the most energy. If you are an avid cook, or even if you simply cook one meal a day, throughout the entire process from stove to table, you are consuming energy each step of the way. As the general population has started to become more and more aware of the environment and sustainable practices, the culinary arts have largely begun to follow the trend. Many restaurants and cooking schools, like Le Cordon Bleu Scottsdale location, advertise their green techniques proudly. So how can you make your own kitchen sustainable? Here are a few ideas to get you started. Continue...

  • Clay-Pot-Cooking-History-Tips-and-Tricks

    February 28, 2012 Le Cordon Bleu San Francisco 0 Comments

    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...

  • Chicken-Fried Steak: The Unofficial Meal of Texas

    February 22, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    What does a Minnesota culinary institute have to do with Texas cooking? With culinary trends moving away from highbrow cooking techniques and towards down home techniques with a twist, they have a lot to do with each other. Students at Minnesota culinary institutes are learning how to reinterpret classic comfort food cooking in new and unexpected ways. Let’s take a look at one of the mainstays of Texas cooking: chicken-fried steak. Continue...

  • Busy Tonight? Try a 30-Minute Meal

    February 21, 2012 Le Cordon Bleu Los Angeles 0 Comments

    Being too busy seems to be a disease, and it’s catchy. Everyone is busy these days. Mom and dad have work and family obligations. The kids have school, soccer, music lessons, and all the other things that have kids carrying around Day Planners. With all this running around, family meal times are quickly becoming a thing of the past. California culinary traditions are being replaced by fast food and meals from a box. Continue...

  • Beyond Peanut Butter: Other Spreads for the Allergic

    February 21, 2012 Le Cordon Bleu Miami 0 Comments

    Thanks to increased levels of sensitivities and more and more allergies, cooking training today requires a new level of awareness. Students at culinary schools in Florida have new things to learn. They need to learn both what pleases the pallet and what is safe to eat. One of the biggest concerns is a peanut allergy. Continue...

  • How to Make a Pastry Puff Crust

    February 17, 2012 Le Cordon Bleu Dallas 0 Comments

    When it comes to baking, many people think they simply have what it takes or they don’t. But even if your skills leave much to be desired, if you have the passion to bake, the skills will come to you with time and practice. Some find it may be helpful to enroll in a baking program, while others may choose to enroll in a specific class or program at a Texas Culinary school like Le Cordon Bleu. If you aren’t sure where to start, try this recipe from Chefs.com for a puff pastry tart to get you started. Continue...

  • Yuck! Tips to Get Kids to Eat Their Veggies

    February 17, 2012 Le Cordon Bleu Las Vegas 0 Comments

    Colleges in Nevada are filled with nutritionists, psychologists, and dieticians who struggle to learn how to get kids to eat their vegetables. Getting a bill through Congress is usually easier. It isn’t, however, an impossible task. Children can be taught to eat vegetables with a smile and even ask for seconds, if you start early and try to avoid the dreaded chicken nuggets and French fries trap. Continue...

  • How to Make Homemade Mayo

    February 16, 2012 Le Cordon Bleu Boston 0 Comments

    Graduates of culinary universities around the world know the secrets of making delicious homemade mayonnaise. If you already like mayonnaise, then you will love homemade mayonnaise. If you don’t like mayonnaise, then you will love homemade mayonnaise. Yes! It’s that good. And it’s easier than you think, too. Continue...

  • How to Get the Most Nutrition from Your Veggies

    February 16, 2012 Le Cordon Bleu Chicago 0 Comments

    From the time we are old enough to start making our own food choices, we are told, “eat your veggies!” But maybe we should have been told more specifically, “eat your parboiled veggies.” Vegetables are nature’s own complete package of nutrient rich and tasty snacks but without the proper cooking training, you may be unknowingly stripping out the healthiest parts! Parboiling is one vegetable preparation technique that not only makes veggies more palatable and more colorful, but also helps lock in the nutrients. It is also a great technique to help remove the skins from fruits and veggies or for preparing them for use in other recipes. Continue...

Displaying Page 1 of 3.

Categories

Archives

 

Terms and Conditions

By providing your mobile number, you agree to receive text messages from Le Cordon Bleu via its mobile text message provider.  You may opt out of receiving messages by texting the word STOP to 94576, or simply reply with the word STOP to any text message you receive from Le Cordon Bleu.

While CEC or its mobile text message provider will not charge end users for receiving/responding to promotional messages, depending on the terms of your mobile phone plan, you may incur a cost from your mobile service carrier to receive and respond to any promotional text messages (standard messaging and data rates/fees and other charges may apply).  Charges will appear on your mobile phone bill or will be deducted from pre-paid amounts.  Current participating/supported carriers are: Alltel, AT&T, Boost, Cellcom, Cellular One, Cellular South, Cincinnati Bell, Cricket, Element Wireless, Golden State Cellular, iWireless, Metro PCS, Nextel, nTelos, Plateau Wireless, Sprint, T-Mobile, US Cellular, Verizon Wireless, Viaero Wireless, Virgin, and more.

Request More Info!

Tell us more about yourself and specify your campus and program of interest. An admissions representative will contact you to provide you with more information.

* = required fields


Step 1 of 2



Thank you!