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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • How-to-Make-Popcorn-Balls

    October 13, 2011 Le Cordon Bleu Boston 0 Comments

    While no one in the culinary art world is quite sure when the first popcorn ball was invented its origin is usually associated with an old Nebraska myth. According to legend, popcorn balls invented themselves during the “Year of Striped Weather” which fell between the years of the “Big Rain” and the “Great Heat”. In this year there was a mile long stretch of intense heat and another of drenching rain. Right between the two stretches was a farm that experienced both types of weather. According to myth the weather was so extreme that the rain washed the sugar right out of the sugarcane and the intense heat popped the corn in the corn field. Because the sugarcane was grown on a hill the sugary syrup ran down into the cornfield below rolling the corn into giant balls. The story ends with grasshoppers eating all the popcorn balls on July, 21 1874. Continue...

  • Pasta Water - Why Some Recipes Call for You to Save It

    October 13, 2011 Le Cordon Bleu Austin 0 Comments

    Pasta is a staple at the American household dinner table. It is cheap, takes less than 10 minutes to make and can be eaten alone or in a variety of other dishes. Most people cook pasta the same way. Fill a pot with water, bring to a boil, add some salt and let it cook. Once the pasta is cooked to their liking, they drain the pasta water into the sink and move on to their meal. But, before you drain out that pasta water, save a few cups of it, it may come in handier than you think. Continue...

  • Our grads are everywhere!

    October 12, 2011 Le Cordon Bleu General, Portland 0 Comments

    From Portland, to Alaska, to Boston, our graduates are making an impact across the nation! Continue...

  • Le Cordon Bleu- Atlanta supports local farmers!

    October 12, 2011 Le Cordon Bleu Atlanta, General 0 Comments

    Chef Instructors and students from Le Cordon Bleu participated in the Field of Greens Festival Continue...

  • Le Cordon Bleu- Atlanta supports local farmers!

    October 12, 2011 Le Cordon Bleu Atlanta, General 0 Comments

    Chef Instructors and students from Le Cordon Bleu participated in the Field of Greens Festival Continue...

  • Halloween Food Traditions

    October 12, 2011 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Today’s celebration of Halloween, or All Hallows Even, is a comic and macabre mixture of laughing children begging at doors for candy and cinematic killers and beasts slavering to decimate unaware teenagers. This wasn’t always the case. As with many modern holidays and celebrations, Halloween’s origins have pre-Christian beginnings. While they may not teach you these traditions in Minnesota culinary schools many of those ancient traditions are still practiced. Continue...

  • 5 Tools that Make Apple Preparation Easier

    October 12, 2011 Le Cordon Bleu Atlanta 0 Comments

    As fall approaches our thoughts turn to apple cider, hot apple pie and homemade applesauce. There is nothing more nostalgic than the smell of fresh apples on a cool, crisp fall day. If you enjoy baking classes and working with apples there are a few tools that you can utilize to make preparing them much easier. Continue...

  • How to Make Caramel

    October 11, 2011 Le Cordon Bleu Dallas 0 Comments

    The Arabs may have invented “kurat al milh”, but today, caramel is a sweet confection enjoyed all around the world. It is found in everything from candy to cakes. This versatile confection can be used as a filling, topping, or served by itself. Continue...

  • Apples: A Harvest Delight

    October 11, 2011 Le Cordon Bleu Miami 0 Comments

    There are many delicious fruits and vegetables that come into season in the late summer and fall. Carrots, cranberries, figs, garlic, grapes, leeks, parsnips, and pumpkins are just a few examples of the bounty of the late harvest periods in warm and temperate climates. Continue...

  • Five Tips for Choosing a Culinary School

    October 10, 2011 Le Cordon Bleu Le Cordon Bleu 0 Comments

    You may have already decided that you would like a career in the culinary arts, but like most people, you are having trouble deciding whether or not to go pursue a cooking degree. There’s no doubt it’s a big decision. And like most decisions, the answers are different depending upon whom you talk to. Older chefs and culinary professionals, who climbed the culinary ladder by working hard day after day, year after year, might tell you that on the job experience is the only way to succeed. Younger chefs, many of whom have culinary certificates, might tell you that culinary school gave them an edge over their non-graduate competition. Continue...

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