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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • Kale: The Champion of Green and Leafy

    May 24, 2012 Le Cordon Bleu Miami 0 Comments

    Popeye has some serious competition from kale for his dearly loved green of choice. Spinach may be “strong to the finich”, but kale may pack an even stronger nutritional punch. We’ve all heard the experts say that we need to eat more green leafy vegetables. They are rich in nutrition and assorted health benefits. We know all this, but for some reason, we just aren’t following their advice. We thank them kindly for their advice and pass over the greens at the grocery on our way to potatoes or corn to fulfill our daily vegetable requirements. Corn and potatoes are great, but they are far from green and leafy. Continue...

  • 5 Ways to Give Back with Food

    May 23, 2012 Le Cordon Bleu Los Angeles 0 Comments

    Being involved in the culinary industry is sometimes an embarrassment of riches. Whether we are working professionals, educators, or students of Los Angeles cooking schools, we are constantly surrounded by the best that our vocation has to offer: food, and often a lot of it. Continue...

  • Not Your Usual Easter Ham

    May 22, 2012 Le Cordon Bleu Las Vegas 0 Comments

    Easter is one of the most important religious holidays on the Christian calendar. Families come together to celebrate their beliefs and continue their cherished family traditions, which usually include food. In many ways, these family gatherings are just as important as the religious observations the day brings. Continue...

  • How to Make a Perfect Hard-Boiled Egg

    May 21, 2012 Le Cordon Bleu Dallas 0 Comments

    For something that is no more difficult than boiling water, you’d think that we could all make egg-cellent and eggs-traordinaryhard-boiled eggs. But, the fact is, we can’t. What should be a creamy and smooth egg-flavored experience usually ends up being too hard with a distinct sulfur flavor that isn’t fit for consumption. How does this happen? Continue...

  • How to Make Pesto

    May 18, 2012 Le Cordon Bleu Chicago 0 Comments

    Bacon lovers may be right when they say that “everything tastes better with bacon”, but a challenger for that expression has got to be pesto sauce. It’s lively, fresh herb taste brings everything you pair it with to life with a lively hint of earthiness and bright flavors. Culinary schools help students learn how to cook with fresh, seasonal herbs used in dishes like the basil used in pesto. Continue...

  • Suzy Singh - The Taste of Asia

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

    Welcome to the very first blog post by Chef Suzy Singh! You may know me from Season Two of the hit TV show MASTERCHEF on FOX, or through various collaborations around the great City of Chicago! I am also a very proud Alumnus and National Spokesperson for Le Cordon Bleu. Over the next couple of months we will dive into the world of food, exploring the history of spices, and sharing recipes that have fun and interesting twists to traditional recipes! This month we are focusing on the Taste of Asia. Continue...

  • North End: Boston’s Own Little Italy

    May 16, 2012 Le Cordon Bleu Boston 0 Comments

    Immigrants have been coming to Boston’s North End since Puritan settlers founded the city in 1630. As early as 1890 the neighborhood known as North End was being referred to as Little Italy. And by 1930, the population of this tiny one-square mile neighborhood was almost 100% Italian and Italian-American. Continue...

  • Kitchen Clues: Picking the Right Pans for Your Kitchen

    May 15, 2012 Le Cordon Bleu Atlanta 0 Comments

    Whether you are just supplying your first home kitchen or you want to restock with better quality or purpose-built cookware, a little advice is always helpful. Standing at the kitchen supply store and looking at aisle after aisle of pots and pans can be overwhelming. Georgia culinary schools teach their students how to use these and many other types of cookware. Continue...

  • 5 Egg Sandwiches You Never Thought of

    May 15, 2012 Le Cordon Bleu Austin 0 Comments

    Let me start by saying that I don’t hate egg salad sandwiches. Even so, it is one of the last things that I would order at the deli. I do, however, love eggs and like to have them on sandwiches. A simple fried egg sandwich on toast with slice of American is a simple joy that tastes great every time. But even simple perfection becomes boring after a while. Sometimes you just want more. Continue...

  • Cheeses That Are Great For Grating

    May 14, 2012 Le Cordon Bleu Seattle 0 Comments

    With Mother's Day just around the corner, many of us are looking for a new dish to impress Mom. Grated cheese is an excellent way to not only add flavor to a dish, but to also supplement color and plating. Try this list of cheeses that are excellent for grating and can be used to make that special dish just perfect. Continue...

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