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Culinary Central


  • Shoofly Pie and Other Amish Food Traditions

    June 8, 2012 Le Cordon Bleu Chicago 0 Comments

    The Amish or Pennsylvania Dutch came to America from Germany in the 17th and 18th centuries. They settled mostly in Eastern Pennsylvania, but later generations spread throughout the upper Midwest and settled in Ohio, Michigan, Indiana, and Illinois. There are still significant populations of Amish and Mennonite people to be found in these areas today. Continue...

  • How to Make Pesto

    May 18, 2012 Le Cordon Bleu Chicago 0 Comments

    Bacon lovers may be right when they say that “everything tastes better with bacon”, but a challenger for that expression has got to be pesto sauce. It’s lively, fresh herb taste brings everything you pair it with to life with a lively hint of earthiness and bright flavors. Culinary schools help students learn how to cook with fresh, seasonal herbs used in dishes like the basil used in pesto. Continue...

  • A Mother’s Day Menu for the Dad Who Can’t Cook

    May 2, 2012 Le Cordon Bleu Chicago 0 Comments

    For some dads, the kitchen is as about as foreign as the inside of the women’s restroom. You may not be that bad, but chances are, mom still does nearly all of the cooking. Your culinary education probably consists of grilling burgers and steaks, while the missus does most of the heavy lifting in the kitchen. Right? Continue...

  • A Food Lover’s Mother’s Day Gift Guide

    April 20, 2012 Le Cordon Bleu Chicago 0 Comments

    Mother’s Day is always a great time to show moms how much you appreciate them. It is not, however, always the best time for great gifts. Let’s face it. Sometimes we get a little lazy in the Mother’s Day gift giving department. Sure flowers and a hotel brunch are good gifts, but not if that’s what you’ve done every year since the Walkman was popular. Continue...

  • How to Scale a Recipe

    April 13, 2012 Le Cordon Bleu Chicago 0 Comments

    You are having a dinner party for eight people – a real fancy affair that’ll taste like a graduate of a Chicago culinary school cooked it for you. As you are writing down the ingredients for your main course, you notice that the recipe only serves six. What do you do now? Continue...

  • Five Delicious Chicago Food Traditions

    March 23, 2012 Le Cordon Bleu Chicago 0 Comments

    Chicago takes second place to no one when it comes to food, not even New York City. Its combination of upscale dining and traditional ethnic foods makes it a must-eat destination for foodies from all over the world. Bill Swerski’s Superfans from Saturday Night Live may have made the city famous for “Da Bears” and “Polish sausage”, but there’s much more to eating in Chicago than that. We’ve put together a list of five of the most famous Chicago food traditions for you to, uh … chew on. Enjoy! Continue...

  • How to Get the Most Nutrition from Your Veggies

    February 16, 2012 Le Cordon Bleu Chicago 0 Comments

    From the time we are old enough to start making our own food choices, we are told, “eat your veggies!” But maybe we should have been told more specifically, “eat your parboiled veggies.” Vegetables are nature’s own complete package of nutrient rich and tasty snacks but without the proper cooking training, you may be unknowingly stripping out the healthiest parts! Parboiling is one vegetable preparation technique that not only makes veggies more palatable and more colorful, but also helps lock in the nutrients. It is also a great technique to help remove the skins from fruits and veggies or for preparing them for use in other recipes. Continue...

  • Traditional Foods That Mean “I Love You”

    February 6, 2012 Le Cordon Bleu Chicago 0 Comments

    With Valentine’s Day approaching many people turn to the kitchen to whip up something in that expresses their sentiments of love and devotion. If you have a passion for the culinary arts, Chicago cooking schools can teach you all the techniques you need to create a variety of romantic foods for any occasion. Here are some traditional meals from around the world that mean I love you to get you inspired. Continue...

  • Cooking-with-Garlic-4-Preparation-Techniques

    January 18, 2012 Le Cordon Bleu Chicago 0 Comments

    Garlic is one of the most popular spices in any houses cupboard. Whether making a batch of hummus or whipping up lasagna, you cannot go wrong keeping garlic on hand. Not only does garlic taste good but it is also extremely nutritious with a wide variety of health benefits. Enrolling in cooking classes at a Chicago culinary school is a great way to learn all about garlic and its many uses but here are 4 different preparation techniques to get you started. Continue...

  • Getting-Lucky-Five-Foods-to-Eat-for-Luck-This-Year

    January 9, 2012 Le Cordon Bleu Chicago 0 Comments

    Looking for a prosperous New Year? Want to ensure your health or your attractiveness to the opposite sex? Then you should consider eating for luck. In other words, you should eat special foods that are traditionally associated with good luck in the New Year. The culinary info on why some of these foods are considered lucky is sometimes hard to come by, but old habits die hard. Continue...

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