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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • Barbeque Done the Vegetarian

    August 20, 2012 Le Cordon Bleu Scottsdale 0 Comments

    Nothing says summer like the smell of burning charcoal. Though it can take an entire culinary career of experience to master the art of grilling, BBQ can be a great weekend hobby for you to enjoy. While for some, thoughts turn quickly to hamburgers, chicken and hot dogs, grilling is not reserved just for carnivores. Virtually any vegetable or fruit can be BBQed with excellent results, the smoky flavor of the coals combines with the sweet carmelization of the natural sugars to produce a meal that is as delicious as it is simple to prepare. Continue...

  • Tailgating Tips for the Football Fanatic

    August 20, 2012 Le Cordon Bleu Dallas 0 Comments

    To call the Lone Star state crazy about football is like calling the sky blue or water wet. Football mania grips the entire state of Texas from August to January. Hundreds of thousands of fans pack stadiums all across the state for action at every level, from high school to college and professional. Continue...

  • Sustainable Agriculture - Knowing Where Your Food Comes From

    August 17, 2012 Le Cordon Bleu San Francisco 0 Comments

    Every day we turn on the news and hear another alarming story about the condition of our environment, the diminishing of our natural resources and the repercussions of the unhealthy lifestyle that has become the norm in America. There is a movement spreading across the country that is attempting to at least stop the further destruction of our soil, water and air while providing our country with healthy, responsibly grown food. If you are interested in the culinary arts you have probably already discovered the appeal of a local farmers market with its wide variety of fresh organic foods. An important trend in California cooking is purchasing ingredients that were produced using sustainable farming methods. Sustainable agriculture is not just a particular method of farming rather it is a philosophy of nourishing and respecting people and animals today while preserving our natural resources so that future generations will be able to sustain themselves tomorrow. Continue...

  • How to Season a Cast Iron Pan

    August 17, 2012 Le Cordon Bleu Chicago 0 Comments

    Few kitchen tools are as versatile as a good old-fashioned cast-iron pan. If you thought that this relic from your grandmother’s kitchen was a thing of the past with no relevance to today’s cooking methods, then you are greatly misinformed. Many graduates of Chicago culinary schools wouldn’t be caught dead without a cast-iron pan in their kitchens. 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...

  • Changing Times: Back to School Lunch Menus

    August 16, 2012 Le Cordon Bleu Le Cordon Bleu 0 Comments

    If you went to grade school and high school sometime prior to the 2000s, then you likely share a school lunch experience that you and others would like to forget. Sickly iceberg lettuce that was passed off as salad. Worn out and over-salted canned vegetables pretending to be nutritious. Slices of pizza that were tougher than the soles of your shoes. And everything filled with enough preservatives, fat, and sodium to give a cardiologist nightmares. Continue...

  • The Correct Way to Present, Taste and Choose a Wine

    August 15, 2012 Le Cordon Bleu Portland 0 Comments

    Whether picking out a wine to serve at home or choosing a glass from a restaurant menu , amidst the Oregon culinary scene the selection can sometimes be a little intimidating if not completely overwhelming. We all know that certain wines go better with different foods but knowing how to make the correct pairings takes a little knowledge and practice. There is nothing worse than committing to a bottle only to discover you’ve picked a mediocre wine. Knowing a few basics about the varieties available and how to read their labels can make all the difference the next time you need to purchase wine for yourself or as a gift. Continue...

  • How to Grow an Herb Garden

    August 15, 2012 Le Cordon Bleu Miami 0 Comments

    Herbs are some of the most interesting plants on the planet because of their health benefits, complementary flavors to food, and powerful aromas. They have a wide variety of uses from flavoring meats and making teas to enhancing dips and treating ailments. It probably doesn't come as a surprise to hear that most modern medications have herbal extracts in them, and civilizations of old have also used them medicinally for thousands of years. If you would like to reap the benefits of these amazing plants, you could decide to grow your own herb garden for convenient use. There are many different cooking schools that even grow their own herb gardens on site. Continue...

  • How to Keep Critters Out of Your Picnic Basket

    August 14, 2012 Le Cordon Bleu Orlando 0 Comments

    A favorite subject at Florida culinary schools, planning a picnic or outdoor dining event is a great way to showcase some of your favorite recipes. You’ve utilized your finest culinary techniques to prepare the salads and sandwiches, rinsed out the basket and folded your blanket, you are now set for a summer picnic but just as you find that perfect patch of grass and lay out your spread here comes an army of ants to invade your little slice of summertime heaven. There is nothing worse than when wild critters show up as uninvited guests to your outdoor dining event. Whether you are throwing a BBQ or taking a basket on the go here are a few ways to keep pests from ruining your meal and driving you crazy. Continue...

  • How to Make Buffalo Wing Sauce

    August 14, 2012 Le Cordon Bleu Boston 0 Comments

    It’s hard to believe that just 30 years ago, restaurants and grocery stores were practically giving their chicken wings away. Nobody wanted them, not even Boston cooking schools. Everyone was after the breast or the legs. Wings were a forgotten cut usually discarded. If they were used at all, it was to make chicken stock. Continue...

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