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8 Foods that Improve Your Mood
September 9, 2011
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Le Cordon Bleu
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Le Cordon Bleu
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When it comes to living a healthy and balanced lifestyle there is no truer statement than “you are what you eat.” Food not only provides us with fuel for energy but plays an enormous role in mood regulation. If you find yourself irritable and cranky every afternoon it might be more than just your job getting you down. There are many culinary programs available that can help teach you how to prepare healthy nutritious meals that can keep you energized and in a good mood all day long.
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Hottest Entry-Level Culinary and Hospitality Careers
September 9, 2011
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Le Cordon Bleu
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Chicago
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Careers in the culinary arts are hotter than ever. The old saying “if you can’t take the heat get out of the kitchen” isn’t always the truth! Upon graduation from culinary school, there are certain opportunities that will be more readily available then others. While your dream may be to become a sous chef or executive chef there are certain entry-level positions that are not only profitable but can help prepare you to step into the career of your dreams. It’s been said that experience is what determines a good chef from a mediocre one. In the industry, it’s often referred to as the “chef’s hierarchy,” or the “kitchen ladder.”
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How to Butterfly a Steak
September 8, 2011
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Le Cordon Bleu
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Austin
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One of the most exciting aspects of cooking is learning a new culinary technique that you can use for a variety of different ideas and recipes. The Texas culinary scene is known for its love of BBQ and steaks. If you have ever wondered how chefs get those perfectly prepared thin cuts of steak or chicken you will probably enjoy learning to butterfly meats at home. It will take a little practice at first but you will find that i’s applications are almost limitless.
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How to Make the Perfect Summertime Smoothie
September 8, 2011
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Le Cordon Bleu
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Le Cordon Bleu
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When the temperature rises there is something ultra refreshing about a frosty fruit smoothie. While there are many different ways to make them, here is a simple six step guide to get you going. There is really no wrong way to make a smoothie as long as it’s cold, refreshing and oh so fruity. Let your imagination run wild and you will be feeling cooler in no time no matter how high the temperature gets.
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How to Prepare and Grill Kabobs
September 7, 2011
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Le Cordon Bleu
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Atlanta
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When it comes to grilling, kabobs are king. Not only do they taste great but they look great too. There are no set rules for what to add to your skewer so get your favorite veggies and meats ready and get cooking! Here is a simple six step outline for crafting delectable kabobs.
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6 Late Summer Vegetables to Buy Before Fall
September 7, 2011
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Le Cordon Bleu
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Boston
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While you might think that early summer is the best time to hit up your local produce stand or farmers market, many Massachusetts culinary schools wait until the end of the season, when some of the healthiest and tastiest vegetables are available, to pick out their produce. One of the best ways to embrace the culinary arts before you settle into autumn this year is to keep an eye out for these 5 best of late summers harvest.
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How to Make Clarified Butter
September 6, 2011
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Le Cordon Bleu
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Austin
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How to Keep Avocado from Turning Brown
September 6, 2011
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Le Cordon Bleu
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Atlanta
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Avocados are as nutritious as they are versatile but anyone who has prepared them at home knows that it is difficult maintaining their bright green color. When avocados are exposed to air they very quickly turn a brown color and while it won’t affect the taste of your dish it does make it less visually appealing. While it is impossible to keep the flesh of an avocado bright green forever there are a few culinary techniques you can try to slow down the discoloring process.
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Corn on the Cob: The Star of Your Labor Day Picnic
September 2, 2011
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Le Cordon Bleu
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Sacramento
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As summer races to its end, we finally get to have some of those delicious later summer fruits and vegetables, including melons, pepper, and tomatoes. One of the biggest treats, however, is fresh, sweet corn on the cob. Whether you like to eat it straight from the cob with a little butter, salt, and pepper or you prefer to use it in your favorite corn salsa recipe, corn on the cob is a delicious treat that is worth waiting all summer for. No matter your preferred culinary technique, your Labor Day Picnic will be more delicious with several ears of fresh corn on the cob.
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The Ultimate Grilled-Everything Labor Day Dinner
September 2, 2011
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Le Cordon Bleu
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San Francisco
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The days are getting shorter, the nights are getting cooler, and soon the leaves will begin their annual transformation. Summer might be coming to an end, but you’ve still got plenty of time for grilling, especially for that big Labor Day picnic you’re having this year. In fact, you don’t have to use anything other than your grill this Labor Day. California cooking has fully embraced the art of the grill. You can cook everything from appetizers to desserts over those smoky flames.
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