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  • How to Make Incredibly Artistic Easter Eggs

    April 6, 2012 Le Cordon Bleu Seattle 0 Comments

    This is the time of year when people begin thinking about their Easter preparations. Pretty dresses, cute little suits, frilly shoes, and snappy bow-ties abound. Every shopping center has a vast array of chocolates and furry toys while every church advertises their weekly sermons. There are a variety of culinary arts creations popping up all over the Web just waiting for us. And the kids? Well, most especially look forward to the hunting of the eggs. Continue...

  • The Healthiest Veggie Preparation Techniques

    March 30, 2012 Le Cordon Bleu Seattle 0 Comments

    Think that because you are eating veggies you’re getting all the nutrition you need? Think again! In fact, there are many cooking techniques that leech the best parts right out. Because of its great climate and it’s close location to California, Washington culinary specialties typically include a great selection of fresh vegetables. If you are preparing vegetables on your own, you may unknowingly be missing your chance to pack even more nutrition into each bite. Try any of these vegetable cooking techniques and your body will thank you! Continue...

  • 6 Wines that You can Pair with Your Favorite Irish Meals

    March 12, 2012 Le Cordon Bleu Seattle 0 Comments

    Trying to find the perfect wine for any meal can be one of the great challenges of the culinary arts. Trying to pair a fine wine with Irish foods that are traditionally very hearty and include a lot of soup and bread can be downright impossible. We have found 6 wine parings for some very hearty and traditional Irish meals. Continue...

  • 5 Tips for Hosting a Romantic Valentine’s Dinner

    February 9, 2012 Le Cordon Bleu Seattle 0 Comments

    The secret to success for romance on Valentine’s Day is sensuousness. And by sensuousness, we mean engaging the senses. It’s about sight, smell, taste, and touch. Romance is a thrill, a tingle, a sense of feeling alive; not just titillation. If you want romance, you need to create an experience that your significant other won’t want to end or won’t be able to forget once it does. Continue...

  • 4 No Fail Appetizers to Rev up the Romance

    February 1, 2012 Le Cordon Bleu Seattle 0 Comments

    Valentine’s Day can be one of the most amazing times to flex your culinary muscles. If you are a culinary arts enthusiast or simply enjoy a good meal, love and good food seem to go hand and hand. So what happens if you combine traditional culinary training with amazing aphrodisiacs? Well, we wouldn’t want to ruin the surprise….so try some of these amazing ingredients in your culinary arts creation this Valentine’s Day and you will be sure to rev up the romance! You don’t necessarily need extensive culinary arts training or a baking certificate to make your loved one a special meal. Remember, simple can be sweet, so concentrate on not only the meal but the preparation too! Continue...

  • How to Make a Crêpe from Scratch

    January 16, 2012 Le Cordon Bleu Seattle 0 Comments

    What’s the first thing you think when you hear the word crêpe? Light? Delicious? Fancy? Difficult? Impossible? Hey! Wait a minute. We went a little off track there. Crêpes are indeed fancy, light and delicious; but they are definitely not difficult or impossible. Sure their French, but that doesn’t mean that you need to be a Washington culinary school graduate to make them. Not all French cooking requires reference books and Le Cordon Bleu training. If you’ve ever made pancakes or a grilled cheese sandwich, then you can easily make crêpes. Continue...

  • Seven Tips for Hosting a New Year’s Eve Party

    January 3, 2012 Le Cordon Bleu Seattle 0 Comments

    New Year’s Eve is the biggest party of the year. From Times Square to local fraternal clubs, it seems that everyone throws a party. If you’re planning on throwing your own New Year’s Eve party this year, take the time to read these seven tips for how to throw the best New Year’s Eve party of the season. Continue...

  • How to Make Real French French Fries

    December 28, 2011 Le Cordon Bleu Seattle 0 Comments

    If you’ve ever been to a real French bistro in Paris, then you know what real French French fries taste like – not like McDonald’s that for sure. They are crisp and brown with a light, fluffy interior. Two things that they are not are soggy and greasy. Seattle cooking schools should have an entire class dedicated only to the art of properly making French fries. Continue...

  • Sharing-the-Holidays-with-Your-Feathered-Friends-Making-a-Tree-for-the-Birds

    December 5, 2011 Le Cordon Bleu Seattle 0 Comments

    The snow outside and frost on the window panes helps set the perfect backdrop for a winter wonderland each holiday season. This year, when you are decorating the trees in your yard or stringing up lights, designate a few trees for edible winter treats. Not only will you and the family have the joy of watching what birds and other little creatures come to visit, but you will be spreading the warmth of the holidays with animals that need food to keep the warm and healthy through the barren winter months. These may not be recipes up to par with the latest in Seattle culinary arts, but for the birds that get a chance to enjoy them, you’ll be as good as a culinary school graduate! Continue...

  • 3-Traditional-Fall-Recipes-From-Around-the-World

    November 18, 2011 Le Cordon Bleu Seattle 0 Comments

    Each year, autumn is celebrated all over the world. For some it simply means crisp, cool nights, colorful leaves and the smell of pumpkin pie and apple cider throughout the town. In other parts of the world, the traditional time of harvesting is celebrated in other ways. This can mark the harvesting of crops to feed the family or mark the time of ancient religious or cultural beliefs. The Seattle culinary scene is a great place to experience all that American autumn has to offer. However, if you feel like trying out some of your own culinary techniques this season, get inspired with these three traditional harvest-time recipes from around the world. Continue...

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