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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • 5 Gourmet Hot Dog Recipes

    August 10, 2012 Le Cordon Bleu Atlanta 0 Comments

    One of the biggest food trends of the last decade has been the re-imagining of some of our most favorite comfort foods. This trend has brought us gourmet macaroni and cheese, gourmet pizza, gourmet burgers, and even gourmet French fries. Have you ever had fresh-cut fires drizzled with truffle oil and sprinkled with shaved Parmigiano-Reggiano cheese and smoked sea salt? No? Well, if you ever do, then you’ll know all about gourmet French fries. Continue...

  • Your Guide to Community-Supported Agriculture

    August 10, 2012 Le Cordon Bleu Miami 0 Comments

    There has always been a strong do-it-yourself streak in America, especially when it comes to food, but not everyone can be a farmer. The next best thing, however, is to join a CSA (Community-Supported Agriculture) program. These alternative food networks consist of individuals who pledge to support a farming operation through the purchase of shares. The members collectively share what is grown on the farm, including weekly boxes of farm fresh produce during growing seasons. Some farms offer other products like natural soaps, raw honey, coffee, eggs, and fresh meats. Many Florida culinary professionals rely on CSAs for both their personal and professional cooking. Continue...

  • Pick-Your-Own-Take-Your-Family-to-the-Farm

    August 9, 2012 Le Cordon Bleu Los Angeles 0 Comments

    You may not have the time or skill to raise your own crops in a backyard garden, but that doesn’t mean that you can’t enjoy the satisfactions and taste of a delicious harvest. Nearly every state has a number of farms where you can pick your own produce and pay for it by the bushel or by the pound. There are even pick-your-own farms in ultra-urban Southern California. These farms are helping Angelinos create a new Los Angeles culinary tradition. Continue...

  • The Five Best Road Trip Foods

    August 8, 2012 Le Cordon Bleu Las Vegas 0 Comments

    Baseball might be America’s pastime, but road trips are its true obsession. Even with gas prices as high as they’ve been in recent years, the road trip is a summertime staple for most American families. There is even a popular road movie genre, where two friends set out on the road with nothing but smiles and convertible. Often those friends end up finding out what’s cooking in Las Vegas and usually not in the kitchen either. The highway is clearly in our national blood. Continue...

  • Organic and Natural: Know Your Labels

    August 7, 2012 Le Cordon Bleu Dallas 0 Comments

    Finding wholesome and healthful foods for cooking in Dallas is both easier and harder than ever before. Walk down the aisles of your local grocery store and you’ll find more labels that make “natural” claims than those that don’t. Some say, “All-Natural.” Some say, “100% Natural.” Still others claim they are “Made from Natural Ingredients.” Continue...

  • How to Chop an Onion

    August 6, 2012 Le Cordon Bleu Chicago 0 Comments

    Does the thought of chopping an onion bring tears to your ears? Bad pun aside, chopping an onion is a necessary kitchen skill to learn. Most recipes that call for onions want them to be chopped. So what will you going to do if you don’t have good chops with your chopping tools? Don’t worry. We’ve put together this guide on how to help you through. Continue...

  • Five Delicious Uses for Summer Corn

    August 3, 2012 Le Cordon Bleu Le Cordon Bleu 0 Comments

    Corn plants are second only to tomatoes for their prodigious fruiting. If you are growing corn in your garden this year, then you will need to find something to do with all of those ears. Corn is an extremely versatile grain that you can use in hundreds of different dishes. It can be served as a sweet side or stand alone as hearty main course. And it’s so simple to use that you don’t need a cooking degree to use it in your dishes. It’s a great addition for added texture or sweetness in everything from salads to salsa. Continue...

  • How to Make Vinaigrette

    August 2, 2012 Le Cordon Bleu Boston 0 Comments

    While the name may sound French and exotic, actually making vinaigrette is an easy way to really improve your kitchen skills. The freshness of homemade vinaigrette is far superior when compared to even the best store-bought brands of salad dressing. Learning to make vinaigrette is a culinary school right of passage. It is something that good cooks simply must know how to do. Continue...

  • What to Do with All of Those Tomatoes

    August 1, 2012 Le Cordon Bleu Austin 0 Comments

    Before you plant a single seed or seedling in the spring, you need to know what you are going to do with all of those tomatoes come harvest time. Tomatoes fruit prodigiously. A single tomato plant can produce 15 pounds or more of fruit. That’s a lot of tomatoes for your summer cooking in Austin. You need to know what to do with all of that produce or there is going to be a lot of delicious waste. Continue...

  • 10 Tips for Food Preservation

    August 1, 2012 Le Cordon Bleu Atlanta 0 Comments

    If you’re lucky, patient, and good, this summer’s garden may yield a great bounty this year. You’re probably already picking some peppers and early tomatoes and cucumbers – nothing you can’t handle by making a quick salad or crudité plate for dinner. But eventually, you’ll be faced with a few bushels of produce that you will harvest faster than you can eat. That’s where preservation and canning come in. Continue...

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