Le Cordon Bleu College of Culinary Arts – Culinary Central

• 8 Foods that Improve Your Mood

  September 9, 2011 • Le Cordon Bleu • Le Cordon Bleu • 0 Comments

  When it comes to living a healthy and balanced lifestyle there is no truer statement than “you are what you eat.” Food not only provides us with fuel for energy but plays an enormous role in mood regulation. If you find yourself irritable and cranky every afternoon it might be more than just your job getting you down. There are many culinary programs available that can help teach you how to prepare healthy nutritious meals that can keep you energized and in a good mood all day long. Continue...

• How to Butterfly a Steak

  September 8, 2011 • Le Cordon Bleu • Austin • 0 Comments

  One of the most exciting aspects of cooking is learning a new culinary technique that you can use for a variety of different ideas and recipes. The Texas culinary scene is known for its love of BBQ and steaks. If you have ever wondered how chefs get those perfectly prepared thin cuts of steak or chicken you will probably enjoy learning to butterfly meats at home. It will take a little practice at first but you will find that i’s applications are almost limitless. Continue...

• How to Make the Perfect Summertime Smoothie

  September 8, 2011 • Le Cordon Bleu • Le Cordon Bleu • 0 Comments

  When the temperature rises there is something ultra refreshing about a frosty fruit smoothie. While there are many different ways to make them, here is a simple six step guide to get you going. There is really no wrong way to make a smoothie as long as it’s cold, refreshing and oh so fruity. Let your imagination run wild and you will be feeling cooler in no time no matter how high the temperature gets. Continue...

• How to Prepare and Grill Kabobs

  September 7, 2011 • Le Cordon Bleu • Atlanta • 0 Comments

  When it comes to grilling, kabobs are king. Not only do they taste great but they look great too. There are no set rules for what to add to your skewer so get your favorite veggies and meats ready and get cooking! Here is a simple six step outline for crafting delectable kabobs. Continue...

• 6 Late Summer Vegetables to Buy Before Fall

  September 7, 2011 • Le Cordon Bleu • Boston • 0 Comments

  While you might think that early summer is the best time to hit up your local produce stand or farmers market, many Massachusetts culinary schools wait until the end of the season, when some of the healthiest and tastiest vegetables are available, to pick out their produce. One of the best ways to embrace the culinary arts before you settle into autumn this year is to keep an eye out for these 5 best of late summers harvest. Continue...

• How to Make Clarified Butter

  September 6, 2011 • Le Cordon Bleu • Austin • 0 Comments

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• How to Keep Avocado from Turning Brown

  September 6, 2011 • Le Cordon Bleu • Atlanta • 0 Comments

  Avocados are as nutritious as they are versatile but anyone who has prepared them at home knows that it is difficult maintaining their bright green color. When avocados are exposed to air they very quickly turn a brown color and while it won’t affect the taste of your dish it does make it less visually appealing. While it is impossible to keep the flesh of an avocado bright green forever there are a few culinary techniques you can try to slow down the discoloring process. Continue...

• How to Cook a Steakhouse Burger for Your Labor Day BBQ

  September 2, 2011 • Le Cordon Bleu • Boston • 0 Comments

  You can get a great burger in literally thousands of hamburger joints all across the country. From sizzling flat tops to smoky grills and, yes, even deep fryers, chefs and cooks have no shortage of good ideas when it comes to making a delicious, juicy burger. Continue...

• The Ultimate Grilled-Everything Labor Day Dinner

  September 2, 2011 • Le Cordon Bleu • San Francisco • 0 Comments

  The days are getting shorter, the nights are getting cooler, and soon the leaves will begin their annual transformation. Summer might be coming to an end, but you’ve still got plenty of time for grilling, especially for that big Labor Day picnic you’re having this year. In fact, you don’t have to use anything other than your grill this Labor Day. California cooking has fully embraced the art of the grill. You can cook everything from appetizers to desserts over those smoky flames. Continue...

• 10 Tips for a Successful Labor Day Picnic

  September 2, 2011 • Le Cordon Bleu • Scottsdale • 0 Comments

  Cooking in Arizona often involves dining al fresco or outside. From patios to deck to picnics in the park eating outside is an Arizona tradition. And there are few better times for a picnic than Labor Day. You can have a picnic on the spur of the moment or spend most of the summer planning anend of summer bash. But either way, these tips will help you get the most out of your Labor Day picnic this summer. Continue...

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