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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • Preparing Your Kitchen and Pantry for a Natural Disaster

    September 21, 2012 Emily Murray Le Cordon Bleu 0 Comments

    If disaster strikes are you prepared? Could you feed yourself and your family for several days in the event of a hurricane, tornado, earthquake, or other natural disaster? Your emergency food plan is every bit as important as your other emergency preparations, especially for those of you who live in places more prone to disaster like coastlines, flood plains, tornado alley, quake zones, etc. Continue...

  • How to Cook Corn on the Cob

    September 20, 2012 Emily Murray Austin 0 Comments

    Sorry tomato lovers, but there may be no better taste of summer than fresh, sweet corn on the cob. And right now, North America is in the middle of sweet corn season, which usually reaches its peak between mid-July and mid-September. Graduates of Austin culinary schools are scouring their local farm stands for the best sweet corn they can find. Continue...

  • How to Chop an Avocado

    September 20, 2012 Emily Murray Atlanta 0 Comments

    The end of summer is approaching fast. Chances are that you are making preparations for one more big summer get together over the Labor Day holiday weekend with your friends from culinary school in Atlanta. If so, you’ve probably got your plans and ingredients for your favorite recipes. Maybe mom’s potato salad? Or grandma’s five-layer pudding? But then again, maybe you don’t, and you’re still looking for something tasty to bring to the picnic. Continue...

  • Tips for better Burgers | Take Your Burger from Boring to Best

    September 19, 2012 Emily Murray Los Angeles 0 Comments

    As residents of Southern California, we don’t have to worry about the end of grilling season. As long as it’s not one of those 3 or 4 days a year that it actually rains here, grilling is a year-round activity. But for some reason, it always seems more important on those big three summer holidays, Memorial Day, Independence Day, and Labor Day. Continue...

  • 7 Things to Grill on Labor Day That Aren’t Beef

    September 19, 2012 Emily Murray Las Vegas 0 Comments

    Hamburgers. Hot Dogs. Steaks. What is better than a hot, juicy serving of beef straight from the grill, especially on big picnic days like Labor Day. But if you don’t like beef, are a vegetarian, or simply want to cook something different this year, you may be looking for other ideas. We’ve put together a list of seven foods to grill this Labor Day that aren’t beef. Continue...

  • The Many Advantages of Adding More Berries to Your Diet

    September 17, 2012 Le Cordon Bleu St. Louis 0 Comments

    Sweet and tangy, juicy and crisp, berries are the perfect health snack for all those occasions where you just need something to munch on. These natural wonders are nature's perfect food, combining sugars and energy with vitamins and minerals. Berries are also full of juice, making them a great survival food in the case you are dehydrated and need to be revitalized. They are also used frequently as part of healthy recipes taught at many Missouri culinary schools. There really is no reason not to incorporate berries into a daily diet, so here are a few reasons why you should start right now. Continue...

  • Pie - It's Not Just for Dessert

    September 14, 2012 Le Cordon Bleu Seattle 0 Comments

    When most of us think about pie, we envision Grandma with her mitts and apron on pulling a bubbly peach cobbler from the oven. Sweet, flaky, warm and luscious, most pies are of the dessert variety and serve their purpose very well. Pies are loved from the East to the West and from the North to the South, and some people eat them all day long. That's right, pies make for hearty meals as well as post-meal snacks, so you can even have some pie after you finish your pie if you choose to. If you are a lover of the golden-brown, warm and gooey stuff, you will be happy to know that you can eat it for breakfast, lunch, and dinner. Continue...

  • The Many Types of Oil and Their Uses

    September 13, 2012 Le Cordon Bleu Scottsdale 0 Comments

    Most people see cooking oil as something that is thrown into a pan for the purpose of cooking another food. While this is one use for cooking oil, there are a variety of other uses for oils as well. Not all cooking oils are the same, and they each have very unique flavors, properties, and uses. If you enroll in classes for cooking techniques, you will learn the importance of choosing the correct oil for the right effect. From being drizzled onto a salad for extra flavor to being used as a bath for deep-frying, the number of cooking oils out there are as abundant as their uses. Below are some of the most common oils found in kitchen cabinets and how to use them. 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...

  • Preparing a Tapas Plate for a Healthy Dinner

    September 11, 2012 Le Cordon Bleu San Francisco 0 Comments

    If you'd like to change up tonight's regular dinner plans and still eat delicious foods without going overboard on the greasy stuff, try preparing a tapas plate for a healthy and tasty meal you won't forget. According to Spanish culture, tapas are between-meal appetizers that are designed to keep you from getting hungry during the long break after lunch and before dinner. Traditionally, lunch is served anywhere from 1pm to 3pm in Spain, and dinner usually doesn't occur until 9pm to midnight. Continue...

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