Le Cordon Bleu College of Culinary Arts – Culinary Central

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Five Things a Las Vegas Chef Will See in a Night
October 11, 2009 • Le Cordon Bleu • Las Vegas • 0 Comments

Las Vegas chefs do more than just create exquisite menus and nightly specials. They work in an environment that is exciting, fast-paced, and sometimes loud. Continue...
Washington Cuisine: Salmon
October 10, 2009 • Le Cordon Bleu • Seattle • 0 Comments

With its characteristic red flesh and oily texture, Salmon is one of the most popular species of fish in the world. It is found in the northern regions of the Pacific and Atlantic oceans. Because of its popularity, it has run into over-fishing problems, particularly in the North Atlantic region, where salmon has been placed on the endangered species list. Continue...
Types of Chef Jobs in Dallas
October 9, 2009 • Le Cordon Bleu • Dallas • 0 Comments

Finding a position as a chef in Dallas is no easy feat. Not all Dallas chef jobs are the same. Below is a description of the various types of Texas jobs for chefs along with restaurants who hire from time to time. Continue...
Hollywood’s Top 5 Restaurants: Where Glamour Meets Good Cooking
October 8, 2009 • Le Cordon Bleu • Los Angeles • 0 Comments

Hollywood’s long legacy of glitz, glamour, and demanding actresses means it’s always been at the forefront of the country’s culinary scene. Continue...
Sweet Chicago Pastry Chef Opportunities
October 7, 2009 • Le Cordon Bleu • Chicago • 0 Comments

Does creating exquisite desserts for a living sound like a sweet career? In Chicago, we take our pastry seriously! From Lincoln Park to Little Italy, we crave cannoli, shortbread, and truffles. Illinois baking wizards can gain faithful fans by consistently offering fabulous pastries. Continue...
Cooking Tips for the Boston Foodie
October 6, 2009 • Le Cordon Bleu • Boston • 0 Comments

In Boston, like so many other “foodie” cities, there are particular tips, tricks, and nuances special to the area. Below you will find five tips to help you create and perfect your Boston recipes. Continue...
When You Don't Like Wedding Cake: Five Desserts to Replace the Age-Old Classic
October 5, 2009 • Le Cordon Bleu • Scottsdale • 0 Comments

Over the years, most brides and grooms have chosen a white, three-tiered wedding cake for their wedding reception. Flavors may have ranged from red velvet to almond, but the overall look of the cake remained fairly similar. Continue...
What to Expect from a San Francisco Cooking School
October 5, 2009 • Le Cordon Bleu • San Francisco • 0 Comments

Each San Francisco cooking school is a little different. Some are made for one-time entertainment while others focus on developing the skills need on the road to becoming a professional chef. Continue...
Finding the Top Culinary Schools in the United States
October 4, 2009 • Le Cordon Bleu • Le Cordon Bleu • 0 Comments

Ask any of the finest chefs in the restaurant business about the best way to learn the skills need in the culinary industry and almost without exception they will point to the programs offered by the country’s top culinary schools. These schools are designed to offer guidance and much needed knowledge and training to those interested in finding food service jobs and building a future in the restaurant industry. Continue...
Summertime Grilling Ideas
October 4, 2009 • Le Cordon Bleu • Miami • 0 Comments

Whether you live in an area where you can easily grill all year long or where grilling in winter requires a pair of mukluks and a snow shovel, summertime is definitely grilling time. Continue...

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