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Culinary Central


  • Celebrating National Sandwich Day

    December 10, 2012 Emily Murray Sacramento 0 Comments

    National Sandwich Day celebrates the beloved concoction of meat, vegetables, bread, and dressing. Read more about it here. Continue...

  • How to Roast Fall Veggies

    November 27, 2012 Emily Murray Sacramento 0 Comments

    Roasting is a great way to prepare veggies – giving them a caramelized flavor. Read these easy tips on how to best roast vegetables. Continue...

  • 5 Healthy Autumn Meals the Whole Family Will Love

    September 27, 2012 Le Cordon Bleu Sacramento 0 Comments

    Fall is a great season because it's a time of change. When the leaves transition from green to a spectrum of other colors, it reminds us of how dynamic our lives are. We reminisce about the good old days and think about all of the good times we've had up until that point. Continue...

  • Taking Advantage of Short Season Fruit

    September 11, 2012 Le Cordon Bleu Sacramento 0 Comments

    Life is about opportunities. Getting the chance to interview for a top-level position is a great opportunity that many people may never get. Those who are lucky enough would likely jump at the chance the second it is given. When you don't act within the small window of opportunity, you may never have the chance again. Likewise, cooking is about opportunities. While many of our favorite fruits are available all year round, certain varieties only come into season during certain times of the year. Not knowing when specific fruits are grown and harvested could have you waiting another whole year before you can get your hands on them. Continue...

  • 5 Recipe Terms You May Not Know – Understanding Kitchen Lingo

    August 16, 2012 Le Cordon Bleu Sacramento 0 Comments

    If you’ve ever spent any time in a restaurant kitchen you have probably noticed that chefs seem to have their own language. There is a kitchen culture that is almost indecipherable to the average diner but is as essential to the life of a chef as his knife or wardrobe. Whether he is in the weeds or relaxing after the nightly service, the life of a chef requires almost as much endurance as it does knowledge. While a Sacramento cooking school can offer you an excellent understanding of the terms and lingo of the culinary arts here is a list of 5 terms that you may come across in your adventures in cooking to get you started. Continue...

  • 5 Small Appliances for Every Kitchen

    July 27, 2012 Le Cordon Bleu Sacramento 0 Comments

    Unless you are the type of person to eat out for every meal of the day, you will spend a lot of your time in the kitchen. Not only is restaurant dining expensive, it is also much more unhealthy than many store-bought and home-cooked culinary arts creations. Preparing your own meals will not only help you learn an invaluable skill, you will also save a ton of money over the long run and likely stay in much better shape. Continue...

  • Adventures in Cooking: The History of Kimchi

    July 11, 2012 Le Cordon Bleu Sacramento 0 Comments

    Salsa may be America’s favorite condiment but on the other side of the world no dining table is complete without the classic Korean dish kimchi. This pickled cabbage classic is one of the world’s oldest and healthiest foods so it’s no wonder that nearly 40 pounds per person is consumed annually in Korea. The richness of its taste is matched only by the richness of its history, so if you are interested in the culinary arts this might be the perfect dish for you to experiment with. Continue...

  • 5 Easy Weeknight Desserts

    June 27, 2012 Le Cordon Bleu Sacramento 0 Comments

    Who says dessert has to be a time consuming, expensive, once-in-a-while affair? With these five ideas, you are well on your way to having a tasty, inexpensive dessert to top off any meal. Who knows, you may even be inspired to take baking classes to learn new skills and recipes! Continue...

  • The Many Types of Vinegar and its Uses

    June 14, 2012 Le Cordon Bleu Sacramento 0 Comments

    The uses for vinegar are as numerous as the many varieties on the market. From pursuing a culinary education to cooking in your own home, vinegar is a staple that no kitchen should be without. Vinegar is made by adding bacteria to diluted wine, ale or fermented fruits and grains. The many different types of vinegars available at your local market are usually associated with a specific regional cuisine, each has its own distinct appeal and preferred uses. Here are just a few types that you can experiment with. Continue...

  • How to Make the Perfect Mimosa

    May 29, 2012 Le Cordon Bleu Sacramento 0 Comments

    Ahhhh…Mimosa…Merely uttering the name conjures thoughts of exotic and sensual flavors and scents. From time immemorial (well, maybe not than long) the Mimosa has brought a calm smile to those who try the soft and gentile blend of orange juice and Champagne. Continue...

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