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Suzy Singh - Farm to Table Cuisine
June 6, 2012
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Le Cordon Bleu
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Le Cordon Bleu
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This month, I will be focusing on delicious farm-to-table recipes! When developing a great dish, start by looking for what is in season and grown locally. Not only does this give you the opportunity to change the cuisine each month or seasonally, but it also supports the local farmers in our community. I’ve done some research of my own and it's evident that the livelihood of farmers and their crops have substantially decreased over the past couple of decades. It’s important for you to support the community and the cause for organic and local farming.
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The 10 Best Condiments That Every Good Cook Should Have
May 31, 2012
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Le Cordon Bleu
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St. Louis
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So you may think that when it comes to kitchen condiments you’ve got it covered. What may surprise you is that there are some very basic kitchen staples that every at-home-chef should keep on hand. Some you may have and others you may have neglected in the past. There are so many condiments from which to choose these days that some common popular condiments, like mayonnaise and Ranch Dressing just didn’t make the cut of the 10 best. If you were to attend culinary school in Missouri, chances are you may even cook with some of these condiments! If you aren’t ready yet for cooking classes, try making some great creations on your own with the help of some of these amazing additions.
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5 of the Best Vegetables For Springtime Meals
May 31, 2012
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Le Cordon Bleu
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Seattle
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Ah, spring is here and along with it those inevitable little vegetables calling to you from the market shelves. You see them there, all lined up nice and pretty, shiny red, yellow, orange, and green peppers, plump red tomatoes, you see deep-green zucchini and cucumbers alongside the delicate pleasures found through artichokes and asparagus. Then there are the snap beans, early corn, and squash. Colleges of culinary arts make their staples fresh vegetables in the springtime and you can too even if you aren’t enrolled in cooking schools in Washington (though maybe with your passion for produce you should be!).
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5 Non-Traditional Sandwiches Your Family Will Love
May 30, 2012
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Le Cordon Bleu
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Scottsdale
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Everyone loves a good tradition, but not necessarily when eating lunch. Indeed, people have concocted every manner of combination in making sandwiches that are a strong deviation from traditional—you know, a couple of slices of bread, a few slabs of meat and a couple of shards of cheese, topped with your favorite condiment. Boring. Edible and filling, yes…but B-O-R-I-N-G. Boring! Part of the reason we love the culinary arts is because we can be creative right? In fact, this is one of the main ideas taught in Arizona culinary schools across the state. You must think out of the box to create something fabulous! So why can’t this apply to making something as simple as sandwiches?
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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
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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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6 Foods That are Great for Your Skin
May 28, 2012
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Le Cordon Bleu
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Portland
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There are many reasons for eating a particular diet. Some diets are good for preventing heart attacks and others are good for people with diabetes. There are diets for improving bone health and diets for losing weight. But as far as can be seen, there are no diets specifically directed at improving skin. None-the-less, if you are concerned about the health of your skin, there ARE certain foods that can be eaten that will not only improve the overall appearance of your skin but also help if you have acne or other such problems. If you are interested in learning more about these or maybe even making a career out of this type of thing, culinary arts schools can open many doors. Chances are that in your area the Oregon cooking schools may have some classes that appeal to you.
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Holli Ugalde - Afternoon Picnic
May 25, 2012
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Le Cordon Bleu
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Le Cordon Bleu
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There is something undoubtedly romantic about an afternoon picnic. Maybe it’s the glow of the setting sun or the warm breeze while sips of iced Moroccan mint tea cool me from within. Whatever it is, May is the perfect time to dust off the picnic basket and head outdoors. Finding the perfect location for a picnic is key and for me, perfection is underneath a peach tree next to the pond on my farm.
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Kale: The Champion of Green and Leafy
May 24, 2012
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Le Cordon Bleu
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Miami
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Popeye has some serious competition from kale for his dearly loved green of choice. Spinach may be “strong to the finich”, but kale may pack an even stronger nutritional punch.
We’ve all heard the experts say that we need to eat more green leafy vegetables. They are rich in nutrition and assorted health benefits. We know all this, but for some reason, we just aren’t following their advice. We thank them kindly for their advice and pass over the greens at the grocery on our way to potatoes or corn to fulfill our daily vegetable requirements. Corn and potatoes are great, but they are far from green and leafy.
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5 Ways to Give Back with Food
May 23, 2012
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Le Cordon Bleu
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Los Angeles
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Being involved in the culinary industry is sometimes an embarrassment of riches. Whether we are working professionals, educators, or students of Los Angeles cooking schools, we are constantly surrounded by the best that our vocation has to offer: food, and often a lot of it.
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Not Your Usual Easter Ham
May 22, 2012
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Le Cordon Bleu
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Las Vegas
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Easter is one of the most important religious holidays on the Christian calendar. Families come together to celebrate their beliefs and continue their cherished family traditions, which usually include food. In many ways, these family gatherings are just as important as the religious observations the day brings.
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