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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • South Of The Border: The Best Of Southwest Cuisine

    November 12, 2009 • Le Cordon Bleu • Scottsdale • 0 Comments

    The Southwest is rich in Spanish, Mexican, and Native American heritage. Contemporary cuisine of the Southwest remains alive with cultural traditions, and offers a unique balance of robust spices and mild ingredients. Continue...

  • The Food Service Industry: Redefining American Mealtime

    November 11, 2009 • Le Cordon Bleu • Pittsburgh • 0 Comments

    In the last four decades, the food service industry has experienced some of its most prosperous and exciting years. Continue...

  • Top Rest

    November 10, 2009 • Le Cordon Bleu • Orlando • 0 Comments

    5 Great Places to Eat While You’re in Orlando Orlando is a great town to visit for the beaches, Disney World, the culture and most assuredly the food. Regardless of whether you’re in Orlando for a short stay or for a long time to come, you should make sure and dine at some of these premiere restaurants. They are all renowned for their excellent food and atmosphere, and the last one is perfect for families on vacation. Continue...

  • Floribbean Food is the Hottest Thing in Miami

    November 9, 2009 • Le Cordon Bleu • Miami • 0 Comments

    Many of you are probably asking, “What in the heck is Floribbean Food?” The answer ties back in to the wonderful melting pot of cultures found in cities like Miami. Continue...

  • Survival Guide for Students in Sin City

    November 8, 2009 • Le Cordon Bleu • Las Vegas • 0 Comments

    When most people think of Las Vegas, they think of The Strip with its dazzling lights, luxuriant casinos and hotels, and the never-ending hustle and bustle of America’s #1 playground. Continue...

  • Is There Anything You Cannot Pickle?

    November 7, 2009 • Le Cordon Bleu • Dallas • 0 Comments

    You can pickle vegetables. You can pickle fruit. You can pickle meats. You can pickle eggs. Really, there’s very little you can’t pickle, as long as the flavors are complemented with that salty, sour taste that pickled foods bear. Continue...

  • Six Foods That Protect Your Skin from the Sun

    November 6, 2009 • Le Cordon Bleu • Los Angeles • 0 Comments

    Sunshine improves our moods, our health, and is critical in our growth and development. However, too much ultra violet radiation from the sun can be harmful. Continue...

  • Chicago Style Pizza Traditions

    November 5, 2009 • Le Cordon Bleu • Chicago • 0 Comments

    Pizza is a culinary tradition of Chicago dating back to the 1940's, when trademarks of the famous Chicago-style were originally crafted at Pizzeria Uno. The Italian restaurant introduced the Midwest to a new breed of pizza: deep dish. The bold approach to crust caught on quick, and became the inspiration for other unique takes on the Italian original. Today, Chicago-style pizza is mimicked across America, but not many people outside of the city realize that there's more to Chicago-style pizza than just deep dish. Continue...

  • How to Finance a Culinary Education

    November 4, 2009 • Le Cordon Bleu • General • 0 Comments

    a career in the culinary arts can be very rewarding. It can provide individuals with the opportunity to express themselves through the food they create. Continue...

  • An Excellent Student’s Guide to Boston

    November 3, 2009 • Le Cordon Bleu • Boston • 0 Comments

    Boston is one of the most entertaining places to live in as a student. There are plenty of things to do on a limited budget, and lots of nice coffee shops to pass the time while writing a paper or cramming for finals. Continue...

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