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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • 10 Herbs You Can Grow Indoors

    November 22, 2011 Le Cordon Bleu Boston 0 Comments

    If the long and cold winter months are leaving you longing for your spring garden and the fresh herbs that come along with it, not to worry, you can still grow herbs indoors with only a bright window, a slightly green thumb and a little time, you can be growing fresh herbs to add to your favorite recipes in no time at all. There are many great cooking classes that can help you decide which herbs are best for you to grow indoors in your area. Here are the 10 best indoor herbs and growing techniques that will keep them happy and healthy until spring rolls around again. Continue...

  • Creating-a-Pre-Meal-Cheese-Platter

    November 21, 2011 Le Cordon Bleu Austin 0 Comments

    When it comes to entertaining what you serve before your meal can be just as important as the meal itself. If you want to make a big impression on your guest a well prepared cheese platter is the perfect start to any party or holiday meal. When it comes to the presentation of a cheese plate there are a lot of factors to take into consideration that go a long way beyond the cheese itself. There are a number of Austin cooking schools where you can learn the culinary arts world’s tricks to entertaining but here are a few tips to get you started. Continue...

  • 3-Traditional-Fall-Recipes-From-Around-the-World

    November 18, 2011 Le Cordon Bleu Seattle 0 Comments

    Each year, autumn is celebrated all over the world. For some it simply means crisp, cool nights, colorful leaves and the smell of pumpkin pie and apple cider throughout the town. In other parts of the world, the traditional time of harvesting is celebrated in other ways. This can mark the harvesting of crops to feed the family or mark the time of ancient religious or cultural beliefs. The Seattle culinary scene is a great place to experience all that American autumn has to offer. However, if you feel like trying out some of your own culinary techniques this season, get inspired with these three traditional harvest-time recipes from around the world. Continue...

  • Fall-Party-Foods

    November 17, 2011 Le Cordon Bleu Scottsdale 0 Comments

    When autumn befalls the valley, a near audible sigh of relief can be heard throughout the dessert. Scottsdale summers may be hard to stomach, but the crisp autumn days and wonderful Scottsdale culinary festivals that begin when the weather cools down are far more palatable. Whether you are throwing your own, or attending a friend of family members, these fall party foods will add a little flare to your normal party dish. Just remember, when it comes to parties, finger foods are king no matter how “high-brow” the affair. Continue...

  • How To Make a Roux

    November 16, 2011 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    No, not a roo or a rue, but a roux. “And what is that?” you ask. At its simplest, a roux is a mixture of equal parts flour and a liquid fat used to thicken sauces, soups and stews. Rouxs are a major part of French, Cajun, and Creole cuisines. In fact, a roux is used as the base for three of the four “mother sauces” of French cuisine: béchamel, espagnole, and velouté. And while it helps to have Le Cordon Bleu training to know that, you don’t have to have it to learn the proper methods for cooking in Minnesota. Continue...

  • Bounce That Cranberry and Other Surprising Culinary Techniques for Efficient Food Preparation

    November 16, 2011 Le Cordon Bleu Sacramento 0 Comments

    Okay, chances are if you walked into the kitchen and caught the chef bouncing a cranberry across the counter you might be asking yourself, “Okay, where exactly did this guy go to culinary school?” Believe it or not, tricks of the trade, like this one, are often a fast and easy way to tell that food is ready to eat …even if they seem a bit unconventional. In the case of the cranberry, if it bounces at least 4 inches high it means that the berries were picked at just the right time and the berries are at their prime. Weird, right? Continue...

  • Cooking with the Kids – Easy Autumn Recipes for the Whole Family

    November 15, 2011 Le Cordon Bleu Los Angeles 0 Comments

    Autumn is rich with the smell of homemade soups, hot spiced apple cider and the crisp aroma of a slight chill in the air. With the holidays right around the corner, it’s hard for the little ones to control their excitement. Make use of this energy by adding some eager little helping hands in the kitchen this year. A love for the culinary arts can start at any age and some of the most cherished memories for children often include getting into the kitchen and creating some yummy masterpieces with mom and dad. You never know, you may just have your own little California culinary star in the making. Continue...

  • How to Make Maitre d’Hotel Butter

    November 15, 2011 Le Cordon Bleu Miami 0 Comments

    It’s got a fancy French name, Beurre Maitre d’Hotel that can only be pronounced by Le Cordon Bleu graduates, but maitre d’hotel butter is an easy way to add a complex layer of flavors to some of your favorite meals. Maitre d’hotel butter is part of the family of compound butters often used in place of sauces or creams in French cooking. A compound butter, a mainstay in Florida culinary arts, is simply butter with other ingredients added to it. They are either served warm (melted) or cold like maitre d’hotel butter. Continue...

  • Leftovers: The Best Part of Turkey Day

    November 14, 2011 Le Cordon Bleu Seattle 0 Comments

    In the movie A Christmas Story, there is a scene where the Bumpesses’ dogs steal the Parker family’s Christmas turkey. Ralphie Parker laments, “The heavenly aroma still hung in the house. But it was gone, all gone! No turkey! No turkey sandwiches! No turkey salad! No turkey gravy! Turkey Hash! Turkey a la King! Or gallons of turkey soup! Gone, all gone!” Continue...

  • Five Non-Alcoholic Drinks that Pack a Punch

    November 14, 2011 Le Cordon Bleu Las Vegas 0 Comments

    A good drink is an important part of any meal. They are so important, in fact, that many restaurant management school programs are adding mixology to their curriculum. But what do you do when you flavor without the bite of alcohol? Continue...

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