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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • Three Unsung Heroes of the Kitchen

    October 27, 2011 Le Cordon Bleu San Francisco 0 Comments

    Most American kitchens are filled with dozens of gadgets that once seemed like great ideas but are now just collecting dust. Cooking in San Francisco is a trend prone business. You might have been caught up in a certain fusion movement and bought your share of these unused tools. They were either too difficult to use and clean or simply didn’t do the job they were supposed to. Used once, they were tossed into a drawer or the back of the pantry and forgotten. Continue...

  • Master Chef Season 3 Casting Calls!

    October 26, 2011 Le Cordon Bleu General, Le Cordon Bleu 0 Comments

    The Masterchef judges are once again giving you the chance to show America your culinary skills! Continue...

  • How to Read Food Labels

    October 26, 2011 Le Cordon Bleu Portland 0 Comments

    When it comes to food, the old adage “what you don’t know can’t hurt you” is false. If you don’t know what is in the food that you are eating, then you could be doing a lot of harm. In addition to the food that you see advertised on the label, there can be any number of natural or artificial additives that affect everything from taste to color to the products shelf life. It is important that you begin to read ingredient and nutrition labels to understand exactly what is in the foods you are consuming. Continue...

  • The Healthy Benefits of Fermented Foods

    October 26, 2011 Le Cordon Bleu Orlando 0 Comments

    Fermented foods have been a part of the human diet for tens of thousands of years. New evidence shows that these fermented foods have played a large part in maintaining our health and survival as a species. As any first year Florida culinary arts school student can tell you, fermentation is a process where microorganisms are added to foods to convert carbohydrates into alcohols and other acids. Two of the most common microorganisms are yeast, found in most leavened breads and alcohols, and lactobacilli, found in yogurt and other non-alcoholic fermented foods. Continue...

  • DIY Halloween Candy

    October 25, 2011 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Prices for everything are more expensive these days. Even Halloween candy has been hit hard by the boogeyman of inflation. When was the last time you or your kids saw a full-sized Snicker’s or Butterfinger?It’s probably been a lot of years.It’s not that people don’t want to give out great treats at Halloween.It’s simply a matter of expense.Those big candy bars are expensive, even at your favorite wholesale club. Continue...

  • Learning the Health Benefits and Drawbacks of the Many Types of Sugar

    October 24, 2011 Le Cordon Bleu Miami 0 Comments

    Sugar gets a bad name these days. While most of us are trying to cut back on our intake of sweets, sugar is an important part of the culinary arts. If you love to create confections and enjoy baking classes than it is beneficial to know about the many different types of sugars that your recipes may call for. While nutritionally there is not a great difference between the different sugars, they all contain 4 calories per gram; some are more processed than others. There are times where you will want to stray from the classic white sugar you add to your coffee in the morning. Here are some of the most popular varieties of sugar you will find in the baking section of your local grocery store. Continue...

  • Tasty and Healthy Treats for the Kids

    October 21, 2011 Le Cordon Bleu Los Angeles 0 Comments

    Healthy snacks are an important part of your child’s day. After a long day at school or before soccer practice children need a good steady supply of lean protein, healthy carbs and fruits and vegetables. In a world of fast food and vending machines it may seem that it will be impossible to get your child to pick healthy snack foods but with a little advanced preparation and creativity your child will be begging for more of these healthy snack ideas. Continue...

  • The Basics of Finding the Right Cutting Board

    October 20, 2011 Le Cordon Bleu Las Vegas 0 Comments

    A good cutting board, or even several, is one of the most versatile investments that you can make in your home kitchen. Cooking schools in Las Vegas will usually stock several different types of cutting boards in a variety of materials. The right cutting board will come in handy whether you are preparing snacks for the kids, chopping vegetables for dinner or slicing a fresh loaf of bread from your grocer. There are so many different types of cutting boards on the market these days that choosing the right one can seem overwhelming. Here is what you need to know to pick the right cutting board to suit your culinary arts needs. Continue...

  • How to Care for Wooden Cookware

    October 18, 2011 Le Cordon Bleu Dallas 0 Comments

    Wooden cookware is a great alternative to plastic or metal utensils. Plastic will eventually wear out, look bad and probably just need to be tossed in the trash and metal ware does not have the warm quality associated with wood. Salad utensils, bowls, wooden trays, rolling pins, spoons, and cutting boards need special care to prevent them from falling apart or cracking. Continue...

  • 6 Tools That Will Make Preparing a Cheese Tray Easier

    October 17, 2011 Le Cordon Bleu Chicago 0 Comments

    If you are fond of entertaining you are probably well acquainted with the pleasure and beauty of a perfectly prepared cheese tray. What you might not know is that there are several tools that you can use to make preparing these plates much easier. Here are 6 tools to help get you started. Continue...

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