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Tasty and Healthy Treats for the Kids
October 21, 2011
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Le Cordon Bleu
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Los Angeles
• 0 Comments
Healthy snacks are an important part of your child’s day. After a long day at school or before soccer practice children need a good steady supply of lean protein, healthy carbs and fruits and vegetables. In a world of fast food and vending machines it may seem that it will be impossible to get your child to pick healthy snack foods but with a little advanced preparation and creativity your child will be begging for more of these healthy snack ideas.
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The Basics of Finding the Right Cutting Board
October 20, 2011
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Le Cordon Bleu
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Las Vegas
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A good cutting board, or even several, is one of the most versatile investments that you can make in your home kitchen. Cooking schools in Las Vegas will usually stock several different types of cutting boards in a variety of materials. The right cutting board will come in handy whether you are preparing snacks for the kids, chopping vegetables for dinner or slicing a fresh loaf of bread from your grocer. There are so many different types of cutting boards on the market these days that choosing the right one can seem overwhelming. Here is what you need to know to pick the right cutting board to suit your culinary arts needs.
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How to Care for Wooden Cookware
October 18, 2011
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Le Cordon Bleu
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Dallas
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Wooden cookware is a great alternative to plastic or metal utensils. Plastic will eventually wear out, look bad and probably just need to be tossed in the trash and metal ware does not have the warm quality associated with wood. Salad utensils, bowls, wooden trays, rolling pins, spoons, and cutting boards need special care to prevent them from falling apart or cracking.
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6 Tools That Will Make Preparing a Cheese Tray Easier
October 17, 2011
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Le Cordon Bleu
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Chicago
• 0 Comments
If you are fond of entertaining you are probably well acquainted with the pleasure and beauty of a perfectly prepared cheese tray. What you might not know is that there are several tools that you can use to make preparing these plates much easier. Here are 6 tools to help get you started.
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How-to-Choose-a-Squash
October 14, 2011
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Le Cordon Bleu
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Le Cordon Bleu
• 0 Comments
Late summer and fall are the perfect times of year to wander down to your local farmers market or grocer to discover all the best seasonal produce. Squash is one of the most versatile and easy to prepare foods that you will find this time of year but it can also be an intimidating vegetable to get started with. Here is what you need to know about how to choose a squash.
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How-to-Make-Popcorn-Balls
October 13, 2011
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Le Cordon Bleu
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Boston
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While no one in the culinary art world is quite sure when the first popcorn ball was invented its origin is usually associated with an old Nebraska myth. According to legend, popcorn balls invented themselves during the “Year of Striped Weather” which fell between the years of the “Big Rain” and the “Great Heat”. In this year there was a mile long stretch of intense heat and another of drenching rain. Right between the two stretches was a farm that experienced both types of weather. According to myth the weather was so extreme that the rain washed the sugar right out of the sugarcane and the intense heat popped the corn in the corn field. Because the sugarcane was grown on a hill the sugary syrup ran down into the cornfield below rolling the corn into giant balls. The story ends with grasshoppers eating all the popcorn balls on July, 21 1874.
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Pasta Water - Why Some Recipes Call for You to Save It
October 13, 2011
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Le Cordon Bleu
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Austin
• 0 Comments
Pasta is a staple at the American household dinner table. It is cheap, takes less than 10 minutes to make and can be eaten alone or in a variety of other dishes. Most people cook pasta the same way. Fill a pot with water, bring to a boil, add some salt and let it cook. Once the pasta is cooked to their liking, they drain the pasta water into the sink and move on to their meal. But, before you drain out that pasta water, save a few cups of it, it may come in handier than you think.
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Our grads are everywhere!
October 12, 2011
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Le Cordon Bleu
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General, Portland
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From Portland, to Alaska, to Boston, our graduates are making an impact across the nation!
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Le Cordon Bleu- Atlanta supports local farmers!
October 12, 2011
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Le Cordon Bleu
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Atlanta, General
• 0 Comments
Chef Instructors and students from Le Cordon Bleu participated in the Field of Greens Festival
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Le Cordon Bleu- Atlanta supports local farmers!
October 12, 2011
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Le Cordon Bleu
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Atlanta, General
• 0 Comments
Chef Instructors and students from Le Cordon Bleu participated in the Field of Greens Festival
Continue...