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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • Easy to Make Picnic Meals

    July 30, 2012 Le Cordon Bleu Scottsdale 0 Comments

    What better way is there to spend time with a loved one than to have a romantic picnic together? Picnics are an excellent way to relax and enjoy yourself in the company of some of your favorite people. Picking out the stereotypical picnic foods can be pretty easy but it's not so simple making your picnic special. You don't have to do too much or enroll in a complicated cooking classto give your picnic a little twist. Here are a few easy to make food choices that will give your picnic and your mouth that extra spark. Continue...

  • 5 Small Appliances for Every Kitchen

    July 27, 2012 Le Cordon Bleu Sacramento 0 Comments

    Unless you are the type of person to eat out for every meal of the day, you will spend a lot of your time in the kitchen. Not only is restaurant dining expensive, it is also much more unhealthy than many store-bought and home-cooked culinary arts creations. Preparing your own meals will not only help you learn an invaluable skill, you will also save a ton of money over the long run and likely stay in much better shape. Continue...

  • Preparing a Vegetarian BBQ

    July 26, 2012 Le Cordon Bleu Portland 0 Comments

    When the family gets together for a day of grillin' and chillin', don't feel left out just because you're vegetarian. Barbecue does not have to revolve around meat as all kinds of veggies, fruit, and other ingredients can be slapped onto a sizzling grill to create a delicious meal for the herbivore in you. Remember that the term "barbecue" refers to a method of cooking, not a certain food type. Continue...

  • 5 Creole Dishes You Will Love

    July 24, 2012 Le Cordon Bleu Orlando 0 Comments

    There are two categories of Southern cooking that are beloved by many food fanatics: Cajun and Creole. While many people mistake one for the other because they both share many similarities, Cajun and Creole are really two different styles. If you attend a cooking class or cooking school in Orlando you will likely learn all the differences between the two types fairly quickly. Here is a brief overview and some of the tastiest dishes you will love! Continue...

  • How to Make Your Own Tonic Water

    July 23, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Tonic water may be something you don’t often wonder about, but you likely enjoy it all the same. If you would like to recreate it on your own, like many Minnesota culinary schools do, then here is a closer look at this versatile liquid. Continue...

  • How to Make Turkey Meatloaf

    July 20, 2012 Le Cordon Bleu Miami 0 Comments

    Does this sound familiar in your family? Monday – Chicken, Tuesday – Pasta, Wednesday – Pork Chops, and on it goes through the rest of the week. If so, then you are stuck in a cooking rut. You know what your family likes and you know that you are all very busy and don’t have much time for dinner together. The predictable menu is your tool to manage time, tastes, and budgets. Continue...

  • The Top 10 Best Uses for Nuts in Cooking and Baking

    July 19, 2012 Le Cordon Bleu Los Angeles 0 Comments

    Pressed for time but still make it a point to prepare delicious and healthy meals and snacks? Be sure you have enough nuts and fruits for healthy snacking and at a low budget too! In fact, nuts and fruits are a staple of many snacks, desserts and even meals. Rarely is one ingredient as versatile as the nut and if you enroll in cooking classes you will likely be able to rattle of even more uses for this ingredient without a second thought! Continue...

  • Origins of Your Favorite All-American Foods

    July 18, 2012 Le Cordon Bleu Las Vegas 0 Comments

    It may be a cliché, but America truly is a melting pot. And nothing shows that more clearly than looking at the foods we eat. Thumb through the restaurants section of your local yellow pages and you’ll find Italian, Chinese, German, Japanese, and French restaurants along side Korean barbecue and Irish pubs. Many American culinary arts schools cover the basics of cooking in these or other cuisines. Continue...

  • A Diner’s Guide to Sacramento

    July 17, 2012 Le Cordon Bleu Chicago 0 Comments

    When it comes to food towns, Chicago is one of the best. America’s “Second City” is always on the list of best food stops in the states. It’s cultural and ethnic diversity combine with its geography as the capital of the Midwest to make it an irresistible city of food. Our graduates of Illinois cooking schools are feted as some of the best culinary pros in the business. Continue...

  • 5 Refreshing Herbal Teas

    July 17, 2012 Le Cordon Bleu Dallas 0 Comments

    Technically speaking, herbal teas are not tea at all, but infusions. While true tea is an infusion as well, it is, as its name suggests, made from tealeaves. Herbal teas or infusions are not. They can be made from any of thousands of different ingredients, including fruits, vegetables, flowers, grasses, leaves, and roots of numerous plants. There are so many choices that it takes a chemists or graduates of Texas culinary schools to figure out tasty combinations. Continue...

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