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Culinary Central Archive

January-2012

  • Resolutions Done Right: A Healthy New Year’s Menu

    January 31, 2012 Le Cordon Bleu Scottsdale 0 Comments

    Most people like to a go a bit overboard on the food and beverages at New Year’s parties. And why not? It’s the end of the year, and tomorrow they will all start making better food choices and finally lose that extra 25 pounds. Stop me if you’ve heard that one before. Continue...

  • Appetizers: 10 Ways to Top Your Toast

    January 31, 2012 Le Cordon Bleu St. Louis 0 Comments

    What will you be cooking in Missouri when the new year starts? If you’re looking for fabulous food for your fabulous New Year’s Eve party, then look no further than hors d’oeuvres, canapés, and other finger foods. They’re the perfect food for entertaining. Most are quick and easy to make without costing as much as a catered sit down meal. Besides, who’s going to be sitting down at your party anyway? Not sure how to cook? Maybe it’s time to consider enrolling in a St. Louis cooking school. Continue...

  • Five Alternatives to Wheat Flour

    January 26, 2012 Le Cordon Bleu Sacramento 0 Comments

    Whether following a strict gluten-free diet because of symptoms related to celiac disease and gluten sensitivity or because of a low-carb Paleo or Atkins-style diet, you may be one of millions of Americans looking for alternatives to wheat flour. The California culinary community has fully embraced the gluten-free movement by making gluten-free choices available in grocery stores, restaurants and schools. Continue...

  • The New Gourmet: Grilled Cheese Sandwiches

    January 25, 2012 Le Cordon Bleu Portland 0 Comments

    If you have kids, then you know about their obsession with grilled cheese sandwiches. They may not be culinary school-inspired fare, but between them and chicken nuggets, it’s difficult to get them to eat anything else. These kids, however, aren’t alone in their love and admiration for the grilled cheese sandwich. Adults are getting into the act, too. 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...

  • How to Store Fresh Herbs

    January 23, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    The winter months have settled in on us once again. And for cooking in Minnesota, that means short, cold, dark days and bone chilling, sub-zero temperatures at night. Long gone are the days of fresh greens, vegetables, fruits, and herbs. Or are they? Continue...

  • How to Keep Your Champagne Bubbly Longer

    January 20, 2012 Le Cordon Bleu Miami 0 Comments

    When we think of New Years Eve we think of parties, loved ones and hopes for the New Year. When the clock strikes midnight the moment would not be complete without a glass of champagne and a kiss from the person you love but what do you do when the night ends but your bottle of champagne has not? Before you throw that bottle away here are some tips for keeping your champagne bubbly longer. Continue...

  • Preparing-a-Butternut-Squash

    January 19, 2012 Le Cordon Bleu Dallas 0 Comments

    The New Year is not only a time of resolutions and celebrations; it is also a time to take advantage of all the great seasonal produce available at your local grocer. Of all the winter squash available this time of year the butternut squash is one of the sweetest, most versatile and easiest to prepare. Cut into cubes and roasted as a side dish or pureed into ravioli, the possibilities are virtually limitless. If you have a passion for the culinary arts you do not want to miss out on winter squash season. Continue...

  • Traditional Good Luck Foods

    January 19, 2012 Le Cordon Bleu Las Vegas 0 Comments

    New Years day is considered an important day in many cultures, steeped in cultural and family traditions. One such tradition, popular around the globe, is eating foods that are meant to bring good luck to your family in the New Year. If you have a love for the culinary arts and would like to learn how to make traditional lucky foods this New Year, Las Vegas cooking schools offer a variety of interesting and informative courses. Here are just a few of the many good luck foods popular the world over. Continue...

  • The Many Ways to Prepare an Egg

    January 18, 2012 Le Cordon Bleu Le Cordon Bleu 0 Comments

    Eggs are one of the most versatile ingredients that any chef can keep on hand. From breakfast to dinner to dessert, eggs are an integral part of many meals. Not only do they provide a simple source of protein they also perform important functions in cooking and baking. Here are just a few of the many ways to prepare an egg. If you have a passion for the culinary arts consider enrolling in cooking classes to learn even more cooking techniques. Continue...

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