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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • Five Ways to Beat Calories This Thanksgiving

    November 3, 2011 Le Cordon Bleu Chicago 0 Comments

    There is no doubt that Thanksgiving has driven more diets and healthy lifestyle choices off the rails than any other day. You are diligent all year long and then your mom sets her famous Thanksgiving table and all bets are off. But it doesn’t have to be that way. You can still enjoy Turkey Day and make sensible choices that won’t leave you full of pecan pie and guilt. Continue...

  • How to Cook a Thanksgiving Feast without the Meat

    November 3, 2011 Le Cordon Bleu Orlando 0 Comments

    The idea of a Thanksgiving feast without the turkey is enough to boggle the minds of many. How is it possible to prepare a festive meal without the staple of the season? Surprisingly, it’s not that difficult. There are many people who choose to forgo the meat on Thanksgiving and the challenge simply adds a whole new dimension to the creative culinary arts. In the Orlando culinary scene, there are certain veggie loving restaurants that dedicate portions of their menu to the meatless population. However, for many, part of the holiday season is about gathering around the kitchen and creating a homemade feast the whole family will love. Continue...

  • A Traditional New England Thanksgiving Menu

    November 2, 2011 Le Cordon Bleu Boston 0 Comments

    New England is the physical and cultural home to Thanksgiving in the United States. The 3-day feast shared between 53 pilgrims and 90 Native Americans in 1621 is the model for our modern celebration of Thanksgiving. Originally celebrated to give thanks to God for a bountiful harvest, it has become a secular holiday that revolves around family and delicious home-cooked meals. It has also evolved from a Massachusetts culinary tradition to a national holiday celebrated each year on the fourth Tuesday of November. Continue...

  • A-Guide-to-the-Perfect-Turkey

    November 2, 2011 Le Cordon Bleu Le Cordon Bleu 0 Comments

    Thanksgiving is near and everyone’s thoughts are turning to turkey. It’s a bird so remarkable that Ben Franklin wanted to make it our national symbol instead of the bald eagle. Whether you are getting ready to prepare a Thanksgiving feast or just want to know more about adding this tasty fowl to non-holiday meals, we’ve prepared a simple guide to getting the most out of your turkeys. Learning how to properly cook a turkey is a must for your culinary education. Continue...

  • Give Thanksgiving a New Twist … Deep-Fry Your Turkey

    November 1, 2011 Le Cordon Bleu Atlanta 0 Comments

    When most of us think about a delicious Thanksgiving turkey dinner, we think about our hot, juicy, and crispy turkey coming out of an oven. More and more people, however, have different thoughts. They think of their bird hanging upside down as it is pulled out of a large fryer out on the back patio. Continue...

  • Thanksgiving in the South

    November 1, 2011 Le Cordon Bleu Austin 0 Comments

    Thanksgiving may be an American tradition that started in the North, but Southern cooks have used their own food traditions to turn Thanksgiving into a quintessential Southern holiday. Everyone from home cooks to graduates of culinary schools in Texas has made delicious contributions to Southern Thanksgiving traditions. Continue...

  • Don’t Like Veggies? Try Roasting Them

    October 31, 2011 Le Cordon Bleu St. Louis 0 Comments

    The scientific and anecdotal evidence is everywhere you look: Eating more vegetables is good for you. From losing weight to fighting diabetes to preventing heart disease and certain cancers, consuming more and greater varieties of vegetables in your diet will make you healthier. With a deep connection to America’s farming heartland the St. Louis culinary arts scene has long history with vegetables of all varieties. Like everywhere else, however, more needs to be done to incorporate vegetables in everyday meals. Continue...

  • Pork-Tonkatsu-A-Perfect-Weeknight-Meal

    October 28, 2011 Le Cordon Bleu Seattle 0 Comments

    School, work, soccer practice, music lessons, and volunteer time: every family seems to have less and less time. Our obligations and activities seem to team up and take all of time. Unfortunately, one of the first activities we sacrifice for more time is dinnertime. For some families, it is the one and only chance for everyone to be together and share some time with each other. Don’t let that happen to you. Look for easy recipes that take a half hour or less to prepare and share some time with your family. Continue...

  • It’s Pumpkin Season Again

    October 28, 2011 Le Cordon Bleu Scottsdale 0 Comments

    Fall is here once again, and with it comes the trappings of the season: colorful piles of leaves, a chill in the air, withered cornstalks, ghost, goblins, devils, and, best of all, pumpkins. The pumpkin is one of the most versatile fruits, making it popular for a lot more uses than just Jack O’ Lanterns. Continue...

  • How to Carve a Frightening Pumpkin

    October 27, 2011 Le Cordon Bleu Sacramento 0 Comments

    Every year as the air turns cool and the leaves begin their colorful transformations, thoughts turn to tricks, treats, and things that go bump in the night. Halloween is a holiday full of fun for all ages. One of the best parts is the carving of Jack O’ Lanterns. These ultimate symbols of Halloween began as a way to scare off the ghosts and devils that are said to prowl the earth on All Hallows Eve. Today, however, they’re just great way to add some frightful fun to our most chilling holiday. Continue...

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