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  • An Intro to Food Based Beauty Treatments

    May 3, 2012 Le Cordon Bleu Orlando 0 Comments

    This Mother's Day, treat your mother-- or any important woman in your life (including yourself!) to something special. Beauty treatments are all the rage right now, but if you can't afford an expensive salon, just open your fridge and pantry for inspiration, it’s called “culinary art” for a reason! It’s not your traditional Florida cooking, there are plenty of salon-worthy treatments out there to be had for just pennies that will leave a scrumptious scent for days to come. Start slicing, dicing, and squeezing away! Continue...

  • 4 Popcorn Ball Ideas That Will Surprise and Delight

    April 25, 2012 Le Cordon Bleu Orlando 0 Comments

    Popcorn balls are an old-time favorite of many. Maybe they aren’t what first come to mind when you think of culinary arts, but there are a variety of great ways to diversify this traditional recipe. In most instances, popcorn balls are made using a simple solution made from molasses, sugar, butter, and corn syrup that is heated, then poured over the popcorn and blended. This provides the popcorn with the sticky consistency to adhere and form the ball while giving the treat the distinctive flavor recognized by millions. Continue...

  • Tofu 101 – A Beginner’s Guide to Bean Curd

    April 17, 2012 Le Cordon Bleu Orlando 0 Comments

    Don’t ask why, but somehow tofu has gotten a bad reputation, one that is totally undeserved. Perhaps this stigma comes from the idea that tofu is “just not the same as meat,” or that many people haven’t the slightest clue how to try tofu for the first time. Like anything else, first impressions set the tone and if you haven’t had properly prepared tofu, you have gotten off on the wrong foot. Whether you are a meat eater or a newly turned vegetarian, chances are that tofu can find a place in your cooking regime. Just like when you cook meat, there are many different culinary techniques which can be used to prepare a tasty tofu delicacy. Here are the basics – consider this your intro to tofu culinary techniques, or tofu 101, the answer to all your bean curd quandaries. Continue...

  • How to Cook Corned Beef and Cabbage

    March 6, 2012 Le Cordon Bleu Orlando 0 Comments

    This St. Patrick’s Day one of the best ways to celebrate the holiday is to learn how to cook corned beef and cabbage. There are several different culinary arts techniques you can employ for this dish but any way you slice it you will have a meal that is sure to impress your friends and family this holiday. Continue...

  • Orlando students participate in Glory Walk

    February 10, 2012 Le Cordon Bleu General, Le Cordon Bleu, Orlando 0 Comments

    Students take their last ceremonial walk down the red mile in Orlando. Continue...

  • How to Poach an Egg

    January 24, 2012 Le Cordon Bleu Orlando 0 Comments

    Whether you call it slow carb or paleo eating today’s biggest diet and nutrition crazes are geared around low carbohydrate eating. Even Florida culinary schools have taken note of the change as well as many restaurants which have begun adding gluten-free sections to their menus. Continue...

  • A-Guide-to-Seasonal-Winter-Vegetables

    December 27, 2011 Le Cordon Bleu Orlando 0 Comments

    Depending upon where you live in the country, finding quality, seasonal produce in the winter can be a difficult task. Sure your local mega-grocery and schools for cooking will have stocks of tomatoes and strawberries even in the depths of December and January, but those will mostly be flown in from Mexico or Chile. What they lack in flavor, they’ll more than make up for in high prices. Continue...

  • Food Tourism 101

    November 28, 2011 Le Cordon Bleu Orlando 0 Comments

    It used to be that vacations were about going places and doing things. Seeing the sites at the Grand Canyon, snorkeling in the Bahamas, and visiting Disney World were some of the standards. Today, however, there is a new kind of traveler, the food tourist. Continue...

  • How to Cook a Thanksgiving Feast without the Meat

    November 3, 2011 Le Cordon Bleu Orlando 0 Comments

    The idea of a Thanksgiving feast without the turkey is enough to boggle the minds of many. How is it possible to prepare a festive meal without the staple of the season? Surprisingly, it’s not that difficult. There are many people who choose to forgo the meat on Thanksgiving and the challenge simply adds a whole new dimension to the creative culinary arts. In the Orlando culinary scene, there are certain veggie loving restaurants that dedicate portions of their menu to the meatless population. However, for many, part of the holiday season is about gathering around the kitchen and creating a homemade feast the whole family will love. Continue...

  • The Healthy Benefits of Fermented Foods

    October 26, 2011 Le Cordon Bleu Orlando 0 Comments

    Fermented foods have been a part of the human diet for tens of thousands of years. New evidence shows that these fermented foods have played a large part in maintaining our health and survival as a species. As any first year Florida culinary arts school student can tell you, fermentation is a process where microorganisms are added to foods to convert carbohydrates into alcohols and other acids. Two of the most common microorganisms are yeast, found in most leavened breads and alcohols, and lactobacilli, found in yogurt and other non-alcoholic fermented foods. Continue...

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