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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • Ketchup: It’s Not Just for Kids Anymore

    September 25, 2012 Emily Murray Dallas 0 Comments

    Would you like some brine of pickled fish to go with those fries? No, that’s not some not-so-funny Texas culinary school’s idea of a joke. It’s actually ketchup, or at least the ancestor of ketchup. What we call ketchup began as a salty, fermented mixture of spices and pickled fish in China in the 1600s. The name ketchup is a derivation of the Malay word kĕchap. Continue...

  • A Canning Glossary

    September 25, 2012 Emily Murray Chicago 0 Comments

    One of the hottest food trends of the last decade is a return to canning and other methods of food preservation. Your grandparents probably helped their parents “put up” everything from strawberries and peaches to pickled beans and preserves. Today, however, you’re probably more likely to see a culinary school graduate preserving food than the older members of your family. Continue...

  • How to Prepare Homemade Hummus

    September 25, 2012 Emily Murray Minneapolis/St. Paul 0 Comments

    Hummus is a popular Middle Eastern dish that consists of chickpeas or garbanzo beans crushed into a tasty mash. The food is often used as a dip for pita bread, chips, or even vegetables. Popular in the health-food world and in many a cooking class, hummus is known to be extremely high in nutritional value. Continue...

  • 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...

  • A Guide to Olive Oil

    September 21, 2012 Emily Murray Boston 0 Comments

    With all of the back and forth from health and nutrition “experts” regarding fats and oils, it’s difficult to know what is good for you and what is bad for you. One area of agreement, however, are the benefits of quality monounsaturated fats found in fish and olive oils. Olive oil is high in anti-oxidants and omega-3 fatty acids that can provide a number of health benefits including: 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...

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