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Bleu Cooks at Texas Culinary Academy

Classes for the Casual Gourmet

AUSTIN, Texas (March 25, 2009) – Texas Culinary Academy (TCA) announced the Spring schedule for Bleu Cooks, its popular cooking class series for the home cook!

Classes are as wide-ranging as individual tastes. From broad-based fundamentals to instruction on the preparation of specific dishes, classes vary from practical (hands-on) to demonstration classes; and are designed specifically for those who yearn to learn more about great food and how to make it at home.

The program also includes more specific areas of instruction such as Bleu Wine, Bleu Kids and Bleu Bakes. All pricing is per person. Fees vary for each class and hands-on classes include ingredients and tools needed to participate. All classes include a meal and a beverage for participants and attendees will take home recipes they have completed in the course.


Saturday, April 4

Springtime Pasta Dishes – 9 a.m. - Noon
It's quick and easy to prepare your own pasta. In this "pasta primer" class you will prepare plain and flavored pastas complemented by simple and delicious fresh sauces, perfect for spring menus. Menu: Spinach pasta with fresh tomatoes, basil and brie cheese; plain pasta with spring vegetables; and jalapeno pasta with cilantro pesto. ($50)

ABC's of Wine and Cheese with Miss Jane Nickles – 4 - 6 p.m.
Learn how to pair one of the most beloved, yet one of the most diverse duos in the world – wine and cheese. We'll teach you what makes for the perfect pairing in this class as we taste six different wines with six different cheeses. ($50)

Saturday, April 18

Spring Desserts – 9 a.m - Noon
This class will cover fruit selection, combination and preparation techniques for various fruity desserts. Menu: Frangipane pear tarts, hot strawberry soufflés and red wine tart. ($50)

BleuKids: Cheese Making – 1 - 3 p.m.
Bring the kiddos and learn how to make your own mozzarella and lemon cheese. Put it on your homemade crackers and enjoy an afternoon of cheesy delight. For ages 6-14 ($25)

Spa Cuisine – 4 - 7 p.m.
Learn great ideas and recipes for eating light and healthy without sacrificing flavor. Pick up tips and techniques in this class for making delicious and exciting dishes without the extra fat. Menu: Creamy carrot and fresh dill soup, salmon and fresh vegetables in parchment packets, wild rice and tofu salad, and poached Bose pears in wine and ginger syrup. ($50)


Saturday, May 2

Perfect Pairings – 1 - 3 p.m.
You've heard the rules...red wine with meat, white wine with fish...but you've also heard that these rules can be broken! In this interactive class you will learn the principles behind the rules. We will approach wine in terms of its basic tastes, flavors, and textures, and then demonstrate how these components interact with food. Jane Nickels calls this method of food and wine pairing "Three Components – Three Concepts." This method will teach you the "real rules" to use when pairing up any style of food or wine. ($50)

Grilling vs. Barbecuing – 4 - 6 p.m.
Learn the basics of grilling and barbecuing. From the variety of fires to marinades, learn to grill and barbecue chicken, pork, and beef and leave with recipes/techniques in hand. ($50)

Saturday, May 16

Haute Vegetarian – 1 - 3 p.m.
Learn how to make breathtakingly beautiful vegetarian dishes that are a snap to prepare and delicious for anyone. Menu: Summer berry risotto, spicy tempeh strudel with red pepper coulis, and vegan fruit tart with lemon curd. ($50)

Taste of Thailand – 4 - 6 p.m.
Come and explore the wonders of Thai Food. You will learn the most common ingredients used in Thai cuisine and the simplicity of Thai cooking techniques. Enjoy learning about the complex flavor profiles and the simplicity of achieving them, including the many sauces that are integral to Thai cuisine. Menu: Satay gai (chicken satay), peanut sauce, cucumber relish, raat naa (noodles in thick gravy with vegetables and pork), somtum (green papaya salad). ($50)


Saturday, June 6

Summer Salads – 9 a.m. - Noon
Get away from green salads with our fantastic summer fare. Menu: Seasonal fruits and vegetables in chicken tarragon salad, curried shrimp salad, seven pepper salad, stone fruit salad, exotic fruit salad, and roasted potato salad. ($50)

BleuKids: Flour Power – 1 - 3 p.m.
It's all about bread as students learn various bread-making techniques, including how to knead and shape dough and the difference between quick breads, yeasted and unleavened breads. Menu: Banana chocolate chip bread, chewy cheese pretzels and crisp cracker bread. For ages 6-14 ($25)

Sourdough Breads – 4 - 7 p.m.
Learn how to make your own sourdough starter and using starter, make "real" sourdough bread. Not for the weak or weary! ($50)

Saturday, June 20

Tomatoes Many Ways – 9 a.m. - Noon
What says summer more than delicious vine-ripened tomatoes? Learn new ways to celebrate this seasonal favorite all year long. Menu: A tomato comparison tasting for various types of heirloom tomatoes; stuffed roasted tomatoes topped with queso fresco; and homemade spaghetti sauce. ($35)

Cooking with Beer 1 - 3 p.m.
Learn how to cook and pair beers with different menus for inspiring results. Menu: Bavarian wheat beer recipe (steamed mussels with curried cream), Weizenbock recipe (cured pork tenderloin with ancho-bock grits and sautéed chayote squash), English porter recipe (honey-porter sorbet). ($75)

Secrets of Blind Tasting – 4 - 6 p.m.
Expert blind tasters can determine a wine's exact pedigree. But have no fear, everyone has to start somewhere! Come learn the "secrets" of blind tasting...it's not as hard as you think. Beginners welcome and for you wanna-be experts...well, practice makes perfect! ($50)

Classes are subject to change based on participation and cancellations by TCA are fully refundable. Participants will be notified the Friday before the class is scheduled. Any day that TCA classes are cancelled due to weather conditions, Bleu Cooks classes will also be cancelled and rescheduled for a later date.

To register for hands-on and demonstration classes call: The Cookstore at Texas Culinary Academy at 512.339.3838 or email cookstore@tca.edu.

Texas Culinary Academy
11400 Burnet Rd. Ste. 2100
Austin, TX 78758
Main Line: 512.837.2665

About Texas Culinary Academy
Texas Culinary Academy, located in Austin, Texas, is a 73,000 square foot facility offering students an education in culinary techniques based on the world-renowned Le Cordon Bleu Programs. Our intensive programs, designed to be completed in as little as 12 or 15 months, combine hands-on experience in the kitchen with general education coursework, preparing students with Le Cordon Bleu Culinary skills as well as the business skills necessary to manage a food-service establishment. TCA is a private, post-secondary institution in partnership with the legendary 108-year old Le Cordon Bleu Program. TCA is accredited by the Accrediting Council for Independent Colleges and Schools. TCA is located at 11400 Burnet Road, Suite 2100 in Austin. Texas Culinary Academy is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, please visit www.tca.edu.

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