-
Halloween Food Traditions
October 12, 2011
•
Le Cordon Bleu
•
Minneapolis/St. Paul
• 0 Comments
Today’s celebration of Halloween, or All Hallows Even, is a comic and macabre mixture of laughing children begging at doors for candy and cinematic killers and beasts slavering to decimate unaware teenagers. This wasn’t always the case. As with many modern holidays and celebrations, Halloween’s origins have pre-Christian beginnings. While they may not teach you these traditions in Minnesota culinary schools many of those ancient traditions are still practiced.
Continue...
-
5 Tools that Make Apple Preparation Easier
October 12, 2011
•
Le Cordon Bleu
•
Atlanta
• 0 Comments
As fall approaches our thoughts turn to apple cider, hot apple pie and homemade applesauce. There is nothing more nostalgic than the smell of fresh apples on a cool, crisp fall day. If you enjoy baking classes and working with apples there are a few tools that you can utilize to make preparing them much easier.
Continue...
-
How to Make Caramel
October 11, 2011
•
Le Cordon Bleu
•
Dallas
• 0 Comments
The Arabs may have invented “kurat al milh”, but today, caramel is a sweet confection enjoyed all around the world. It is found in everything from candy to cakes. This versatile confection can be used as a filling, topping, or served by itself.
Continue...
-
Apples: A Harvest Delight
October 11, 2011
•
Le Cordon Bleu
•
Miami
• 0 Comments
There are many delicious fruits and vegetables that come into season in the late summer and fall. Carrots, cranberries, figs, garlic, grapes, leeks, parsnips, and pumpkins are just a few examples of the bounty of the late harvest periods in warm and temperate climates.
Continue...
-
Five Tips for Choosing a Culinary School
October 10, 2011
•
Le Cordon Bleu
•
Le Cordon Bleu
• 0 Comments
You may have already decided that you would like a career in the culinary arts, but like most people, you are having trouble deciding whether or not to go pursue a cooking degree. There’s no doubt it’s a big decision. And like most decisions, the answers are different depending upon whom you talk to. Older chefs and culinary professionals, who climbed the culinary ladder by working hard day after day, year after year, might tell you that on the job experience is the only way to succeed. Younger chefs, many of whom have culinary certificates, might tell you that culinary school gave them an edge over their non-graduate competition.
Continue...
-
How to Make Corn Bread
October 10, 2011
•
Le Cordon Bleu
•
Chicago
• 0 Comments
It is getting late in the season, but you still may be able to find delicious farm-fresh corn on the cob. Check your local farmer’s market first; if there is still corn available, they’ll have it. If you don’t have a farmer’s market nearby, check your local grocery store. They usually have corn on the cob well into October. But because of the time of year, they may only have Mexican or Chilean corn. Buy it if you want it, but it doesn’t take a culinary management degree to know that local is better. It’s tastier, more environmentally friendly, and better for the local economy.
Continue...
-
Cooking Methods: Dry Heat
October 7, 2011
•
Le Cordon Bleu
•
Austin
• 0 Comments
Dry heat cooking methods are any methods where heat is imparted to food without the aid of a liquid medium. If you like crispy and brown, then you like dry heat cooking methods.
Continue...
-
Witches Brew and Graveyard Cups: Halloween Treats
October 7, 2011
•
Le Cordon Bleu
•
Boston
• 0 Comments
Halloween is the time for ghouls, ghosts, and graves, but it’s also the time for great parties. If you’re planning on some scary good times this year, then you’ll need some devilish treats to serve to your victims, um … guests. We found a couple of gruesome gastronomic treats that’ll be sure to scare the fun into anyone who dares try them. Don’t worry you don’t need to be a master chef or pastry school graduate to dig up these devilish treats.
Continue...
-
Battle of the Burger- Atlanta
October 6, 2011
•
Le Cordon Bleu
•
Atlanta, General
• 0 Comments
The Battle of the Burgers took place to determine the top burgers in the Atlanta area.
Continue...
-
History and Health Benefits of Maple Syrup
October 6, 2011
•
Le Cordon Bleu
•
Seattle
• 0 Comments
While Vermont, the true home of maple syrup, and Washington are nearly 3,000 miles apart, it doesn’t mean you can’t bring some of this New England treasure to your fabulous cooking in Seattle. When fall comes around each year there is something very satisfying about adding maple syrup to some of your favorite baking recipes or using it to sweeten your oatmeal or pancakes. If you are on the fence about making the switch to this tasty natural product, here is a brief history and some health benefits to help sweeten the deal.
Continue...