-
Buy Local, Improve Your Local Economy, and Save the World
July 5, 2012
•
Le Cordon Bleu
•
Boston
• 0 Comments
Catchy title aside, buying locally produced foods provides a host of benefits for both you and your local community; and, yes, it may even help save the world one day. Let’s take a look at some of the benefits of buying locally produced foods.
Continue...
-
Five Artisanal Foods That Are Good for You
July 5, 2012
•
Le Cordon Bleu
•
Le Cordon Bleu
• 0 Comments
Back in the good old days nearly everything that was owned or consumed was made at home or by local craftsmen. This included food and the culinary arts as well. Just like woodworkers or blacksmiths, these artisanal food makers were manually skilled craftsmen who were completely dedicated to their trades. Butchers, bakers, and millers created high-quality, delicious food products purchased by their local communities. They even formed guilds to train future practitioners of their culinary arts.
Continue...
-
How to Keep Food Safe from the Store to Your Kitchen
July 4, 2012
•
Le Cordon Bleu
•
Austin
• 0 Comments
According to the Centers for Disease Control and Prevention, there are more than 250 different foodborne diseases.*They estimate that foodborne diseases cause nearly 76 million illnesses and 5,000 deaths every year in the United States. Those statistics are serious enough for all of us to be more vigilant in our food handling and safety procedures, especially when purchasing and bringing home from the grocery store. Austin culinary schools may teach proper food safety for the kitchen, but we all could use a refresher on how to handle food at and coming home from the grocery.
Continue...
-
Meatless Mondays: Your Guide to Veggie-Centric Meals
July 4, 2012
•
Le Cordon Bleu
•
Atlanta
• 0 Comments
Meatless Mondays began as a voluntary food rationing campaign during World Wars I and II. Along with Wheatless Wednesdays, citizens were asked to go one day a week without eating any meat and wheat products to conserve national supplies for the troops over seas. Restaurants and culinary colleges all across the country conserved hundreds of tons of meat for the war effort.
Continue...
-
Planning a Fourth of July Barbecue on a Budget
July 3, 2012
•
Le Cordon Bleu
•
Seattle
• 0 Comments
Summer is a great time to have a barbecue. Many people plan to celebrate Independence Day outdoors enjoying fireworks and other activities unfortunately, throwing a simple barbecue can often add up quickly! However, it is possible to have a great holiday cookout on a budget. The secret to keeping costs low on the Fourth of July is planning ahead. Often it is possible to begin finding bargains for this holiday months or a year in advance.
Continue...
-
A Fourth of July Tropical Luau
July 3, 2012
•
Le Cordon Bleu
•
Le Cordon Bleu
• 0 Comments
Independence Day is not only a day to commemorate the signing of the Declaration of Independence or for getting the day off of culinary school, but it’s also a day of food and fun. Picnics, family gatherings, neighborhood block parties, and plenty of fireworks are how we get together; and hot dogs, hamburgers, steaks, and mountains of potato salad are what we eat.
Continue...
-
Red, White, & Blue: Colorful Super Foods for Independence Day
July 2, 2012
•
Le Cordon Bleu
•
Las Vegas
• 0 Comments
Summer is in full swing, Independence Day is here again, and you need to find a potluck dish to bring to your neighborhood 4th of July party. Now that you’re paying more attention to your own eating habits, it wouldn’t make much sense to bring the same old bucket of fried chicken from the colonel. You can bring a nutritious and delicious dish if you load up on superfoods.
Continue...
-
Five Fabulous Foods for the Fourth
July 2, 2012
•
Le Cordon Bleu
•
Los Angeles
• 0 Comments
July is not only time for celebrating Independence Day but also for picnics, vacations, family reunions, and block parties. Each is a time for good friends and good food. There’s just something special about these outdoor get-togethers that brings back nostalgic thoughts of summers gone by. You can contribute your own memories start some new Los Angeles culinary traditions by cooking up one of these delicious and fun summertime foods for this year’s Fourth of July picnic.
Continue...
-
How to Work with Phyllo Dough
June 29, 2012
•
Le Cordon Bleu
•
Seattle
• 0 Comments
Phyllo (also known as filo or fillo) is a flaky dough that is used to make many Greek pastries, such as baklava and spankopitas. Phyllo dough is readily found in the freezer section of most grocery stores. Phyllo is a very fragile dough, so one must be careful when working with it. Care must be used in order to maintain its texture, which is necessary in order to get the best baking results for the recipe. It is one of the more challenging recipes in the culinary arts world since the dough is a bit temperamental to work with. Be sure that you want to use this dough, as it is finicky, and very hard to work with. But if you decide to use this dough, follow the directions closely. Take your time with the dough and do not be in a hurry. Follow this advice and you will find that you will not be disappointed. If you enjoy making phyllo dough, you may want to look into the variety of Washington culinary schools available.
Continue...
-
How to Make the Perfect Antipasto Platter
June 28, 2012
•
Le Cordon Bleu
•
Scottsdale
• 0 Comments
Antipasto means before the meal and is the traditional first course of a formal Italian dinner. It may include a variety of vegetables, meats, and cheeses. It also is considered an easy dish to prepare when having unexpected company shows up.It is something that is relatively easy to put together, but using the right ingredients is one think you will learn if you go to cooking school.
Continue...