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The Pros and Cons of Natural Sweeteners
September 15, 2011
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Le Cordon Bleu
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Miami
• 0 Comments
Many people are steering away from processed man-made sweeteners and are taking a more natural approach for satisfying their sweet tooth. Whether for baking, sweetening a cup of coffee or satisfying a candy craving, sweeteners and sugars are a large part of daily life. In fact, the average American consumes 60 pounds of sugar in just one year. Many are now choosing to go the natural route believing that in artificial sweeteners some of the natural minerals and vitamins are stripped away. It’s normal to have a craving for something sweet, often times it’s the body’s way of signaling that quick energy is needed.
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Probiotic Basics: The Key to Healthy Digestion
September 15, 2011
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Le Cordon Bleu
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Los Angeles
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Healthy living is an essential part of the California culinary arts, which is why there has been an interest lately in culinary programs that incorporate probiotics into a healthy diet. Even though common sense may tell us that bacteria should be avoided at all cost, the fact is that the human body is full of bacteria both good and bad. Maintaining a healthy balance between the two is essential for good health. While probiotics are already popular in parts of Europe and Asia, taking bacteria for health is just catching on here in the states: here’s what you need to know about the trend.
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Shaping up Without Starving: Secrets for a Healthy and Happy You
September 14, 2011
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Le Cordon Bleu
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Los Angeles
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Summer may be winding down but if you live in Los Angeles, you know it’s nearly always swimsuit season. Even if you live in the coldest of climates, just because you may be wearing more clothing to stay warm doesn’t mean you can’t still be proud to show what’s underneath! Too often dieting has become synonymous with being hungry, grumpy and tired. In fact, one might even venture to say that dieting has become one of the most hated terms by the masses. So here’s a thought, this season don’t diet, just eat healthy! Here are some tricks for maintaining a healthy weight without starving in the process.
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10 U.S. Hot Spots for Amazing Pastries
September 14, 2011
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Le Cordon Bleu
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Las Vegas
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While Paris might always be the pâtisserie capital of the world, there are many great places right here in the U.S. where you can find professionally crafted baked goods. Here are ten wonderful places to sample pastries around the country.
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Sazon! A Latin Culinary Experience was a hit with over 70 guests
September 13, 2011
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Le Cordon Bleu
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Atlanta, General
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The Latin American Association hosted this fundraising event in Technique on Friday, September 9th.
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Put a Lid On It: Benefits of Canning Fresh Fruit
September 13, 2011
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Le Cordon Bleu
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Dallas
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Canning fruit is a great way to take advantage of summer’s rich bounty. Not only can canning your own fruits save you money, it’s a great way to enjoy summer fruit year round and prevent any of your garden’s harvest from going to waste. If you have an interest in culinary training and learning new techniques Texas culinary schools offer a number of interesting and informative courses for you to try.
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Food Crafts That You Can Make With the Kids
September 13, 2011
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Le Cordon Bleu
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Las Vegas
• 0 Comments
Never again will you have to worry about the kids putting toys in their mouth when they don’t belong. The cost of many games and toys alone can come awfully close to breaking the bank and once the excitement wears off, many of them are left to collect dust. So what’s a mom or dad to do? Well let your inner foodie shine, there are plenty of crafts and toys that are completely edible and while some may not be that tasty to eat, you don’t have to worry about anything being toxic or unhealthy. It’s a win-win situation. Here are five ideas to get you going, but when it comes to food and crafts, the sky is the limit. Let your children’s creativity run wild.
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The Beginner’s Pantry: Starting a Spice Rack from Scratch
September 12, 2011
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Le Cordon Bleu
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Chicago
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As any chef at a Chicago cooking school knows it is essential to keep a few key spices and seasoning on hand to bring out the flavors in foods that you prepare. If you are just getting started in the culinary arts here are some basic items that you will need to start your own spice rack.
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A Closer Look at the Raw Food Diet Trend
September 12, 2011
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Le Cordon Bleu
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Dallas
• 0 Comments
When the trend began, some saw it as strange or radical while many saw it as a return to the natural roots of today’s common culinary style. The raw food diet has become something of a trend over the past decade. By definition, those who are on a strict raw food diet eat 100% raw foods and nothing cooked over 116 degrees F. By following this diet, all meat and dairy products are also eliminated. This is one sector of veganism. The main difference between traditional vegans and raw food vegans is the cooking temperature limitations.
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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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