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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • How to Make an Apple Pie

    January 5, 2012 Le Cordon Bleu Atlanta 0 Comments

    While admiring and enjoying apple pie is admittedly far easier than baking one, with a little practice you can make this American classic, no problem. Perhaps one of the handiest recipes to know, baking an apple pie is the perfect way to come up with a surprise dessert for the family, comfort a friend, attend a party or enjoy a little mid-winter indulgence. Georgia culinary arts are about as down-home tasty as apple pie and now is the time to experiment. Your first pie may not come out looking like those from the baking classes you have always wanted to take, but once you try it a few times, you will find that practice truly does make perfect. Continue...

  • Top Cookbooks of 2010

    January 5, 2012 Le Cordon Bleu Austin 0 Comments

    Every year thousands of cookbooks are published by publishers large and small. Some are written by seasoned culinary professionals, while others are written by novices who have more talent for the written word than they do with pots, pans, and knives. Whether you are a seasoned Austin culinary school graduate or newbie looking to learn something new, there is a multitude of books to choose from on any topic that interests you. Continue...

  • Hosting a New Year’s Bash

    January 3, 2012 Le Cordon Bleu Los Angeles 0 Comments

    New Year’s Eve is one of the most exciting nights of the year. Making the decision to host your own New Year’s party means a lot of pressure and a lot of work but it can also be fun and rewarding. If you have a love for preparing homemade foods attending cooking classes at a California culinary school is a great way to get your confidence up before your next big event but throwing a party isn’t just about the food. Here are a few ways to ensure that your next party is a huge success. Continue...

  • Seven Tips for Hosting a New Year’s Eve Party

    January 3, 2012 Le Cordon Bleu Seattle 0 Comments

    New Year’s Eve is the biggest party of the year. From Times Square to local fraternal clubs, it seems that everyone throws a party. If you’re planning on throwing your own New Year’s Eve party this year, take the time to read these seven tips for how to throw the best New Year’s Eve party of the season. Continue...

  • Bring in the New Year without Breaking the Bank: Inexpensive Party Ideas

    January 3, 2012 Le Cordon Bleu Dallas 0 Comments

    The last couple of years have seen everyone tightening their belts to weather the rough economy. But with the holidays in full swing, maybe you’re thinking it’s time to celebrate the New Year and your graduation from that Texas culinary school. Still, you don’t want to spend like it’s 1999. The good news is that you don’t have to spend a fortune to have a fun and entertaining New Year’s Eve party. Continue...

  • How to Make Lobster Rolls

    December 29, 2011 Le Cordon Bleu St. Louis 0 Comments

    Outside of the New York or Chicago-style pizza debate, there is no bigger argument in the culinary arts world than which is the best sandwich. New Yorkers may say a New York-style hot dog with sauerkraut and mustard. Chicagoans may say the Italian beef sandwich. Angelinos may say the French dip. Those of us from St. Louis may say the Chinese restaurant special, the St. Paul sandwich. And, of course, Philadelphians will say the Philly cheesesteak. Continue...

  • How to Make Real French French Fries

    December 28, 2011 Le Cordon Bleu Seattle 0 Comments

    If you’ve ever been to a real French bistro in Paris, then you know what real French French fries taste like – not like McDonald’s that for sure. They are crisp and brown with a light, fluffy interior. Two things that they are not are soggy and greasy. Seattle cooking schools should have an entire class dedicated only to the art of properly making French fries. Continue...

  • A-Guide-to-Seasonal-Winter-Vegetables

    December 27, 2011 Le Cordon Bleu Orlando 0 Comments

    Depending upon where you live in the country, finding quality, seasonal produce in the winter can be a difficult task. Sure your local mega-grocery and schools for cooking will have stocks of tomatoes and strawberries even in the depths of December and January, but those will mostly be flown in from Mexico or Chile. What they lack in flavor, they’ll more than make up for in high prices. Continue...

  • A-Tale-of-Two-Carbs

    December 26, 2011 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    To paraphrase a master: It is the best of foods. It is the worst of foods. If there is one thing that we’ve learned from the diet revolution of the past 20 to 30 years is that not all carbohydrates are created equal. Continue...

  • How to Make Your Own Frosting

    December 23, 2011 Le Cordon Bleu Las Vegas 0 Comments

    Making your own frosting at home can be a lot of fun and save you a little money as well. There are only so many flavors and types of frosting that you can purchase at the store but if you experiment with making your own frosting the combinations can be unlimited. Starting with a base frosting recipe, you can add all kinds of different things to come up with that incredible unique frosting that will be sure to be the big hit at your next event and if you are thinking of enrolling in baking classes and Nevada culinary schools this is a great skill for you to have. Continue...

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