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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • 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...

  • Home Bartending Devices worth Having for Your Next Cocktail Party

    December 22, 2011 Le Cordon Bleu Dallas 0 Comments

    Since early civilization people have been drinking alcohol and getting together to regal stories over a drink. Times have changed and home cocktail parties have become quite popular. There is something about getting together with your friends and family to unwind after a long work week over a few drinks and spend some quality time together. At Dallas cooking schools you will learn the importance of pairing the right drink with different types of dishes, especially around the holidays. Here is a list of must have tools for any armature bartender to make your next cocktail party a smashing success. Continue...

  • Chestnuts-The Basics of These Tasty Treats

    December 21, 2011 Le Cordon Bleu Boston 0 Comments

    While most of us only think of Chestnuts around the holidays this starchy nut has been around since prehistoric times and is a daily staple in the diet of cultures all around the globe. In the world of the culinary arts there are many uses and preparations for chestnuts that you can learn in a cooking school in Boston but here is a little history and some tips for working with this little Christmas classic. Continue...

  • The Many Things You Can Do With Cranberries

    December 20, 2011 Le Cordon Bleu St. Louis 0 Comments

    These slightly tart and tangy colorful berries have become nearly synonymous with the holiday season in American culture. Nearly any wonderful restaurant you visit in the amazing St. Louis culinary scene will have some special holiday recipe featuring these festive berries. Perhaps one of the greatest things about these bright red berries is their versatility. While many grow wild on bushes and may be good for decorating, you can also buy them fresh or frozen at most local stores, especially around the holidays. With just a little bit of cooking training you will have these new techniques mastered. If you feel like taking a stab at some of the best uses for these relatives of the blueberry this year, try out a few of these suggestions to bring these bright beauties to your home this Christmas season. Continue...

  • How to Braise Meats and Vegetables

    December 19, 2011 Le Cordon Bleu Sacramento 0 Comments

    Le Cordon Bleu alumni will recognize braising as a wet cooking technique in which the main ingredient is seared in fat and then simmered in a cooking liquid on low heat in a covered pot. Cooking times are normally longer than two hours and result in moist and tender dishes with full, robust flavors. Braising is typically done in a Dutch oven, crock pot, or pressure cooker. Foods may be braised in an oven or on a stove top. Continue...

  • How To Make Beurre Blanc

    December 16, 2011 Le Cordon Bleu Portland 0 Comments

    Many home cooks and beginning Oregon culinary school students wonder why their food doesn’t taste like the food prepared by professional chefs in professional kitchens. “It must be the training,” they say. “If I studied a prestigious culinary academy and worked my way up in New York kitchens, then I’d be that good, too.” Maybe so. They also say, “It’s the commercial equipment they use. I could never create food like that in this kitchen.” Also a possibility. Continue...

  • 3 Drinks to Heat Up Any Chilly Day

    December 15, 2011 Le Cordon Bleu Miami 0 Comments

    When most people picture the holidays, hot chocolate and warm soup come to mind. While the idea is difficult for many not from the SunshineState to fathom, the holidays come and go each year in many parts of the country with no snow, no frost and no sub-zero temperatures, but that still doesn’t mean there isn’t that crisp winter feeling in the air. During the spring and summer months, the staples of Miami culinary typically revolve around keeping cool, however, when there is a bit of a chill in the air, no matter whether you are in sunny Florida or frosty New York, here are three drinks that will heat up your deepest winter chill. Continue...

  • Hitting the Slopes – Packing Food for a day at the Mountain

    December 15, 2011 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Break out the mittens and strap the skis to the roof of the car. Winter and all its magical holiday appeal is here in full force, but in a season packed with tasty, yet not always the healthiest, treats, it’s important to fuel your family for winter fun. There are several easy snacks and meal ideas to take with you this year when you hit the slopes. Often the food offered for sale in the ski lodge smells tempting, but can be quite costly, not to mention more than a little unhealthy. Continue...

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