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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • A Mother’s Day Menu for the Dad Who Can’t Cook

    May 2, 2012 Le Cordon Bleu Chicago 0 Comments

    For some dads, the kitchen is as about as foreign as the inside of the women’s restroom. You may not be that bad, but chances are, mom still does nearly all of the cooking. Your culinary education probably consists of grilling burgers and steaks, while the missus does most of the heavy lifting in the kitchen. Right? Continue...

  • Ten Food Gifts for Mother’s Day

    May 1, 2012 Le Cordon Bleu Boston 0 Comments

    That’s right. Mother’s Day is here again. You didn’t forget did you? If you did, or even if you didn’t (there’s always time to change your mind), we’ve put together this list of ten food-related gifts that’ll be sure to put a smile on mom’s face. Continue...

  • Five Can’t Miss Mother’s Day Brunches in Austin

    May 1, 2012 Le Cordon Bleu Austin 0 Comments

    While every day is great opportunity to thank mom for all that she does for your family, Mother’s Day is the perfect day for brunch. With its mix of breakfast, lunch, and pâtisserie brunch is a decadent treat that any mom will enjoy. With the high level of culinary arts in Austin, brunch is an eclectic mix both high- and low-brow foods sure to delight mom on her special day. We’ve picked these can’t miss brunch spots in Austin for you to consider this year. Continue...

  • Healthy Snacks For Kids

    April 30, 2012 Le Cordon Bleu St. Louis 0 Comments

    Parents always worry about their kids’ health – are they getting all their nutrients even though they refuse to eat their veggies? Even parents that do not particularly watch their own dietary habits will attempt to have their kids make wiser choices. It’s a natural part of parenting; we always want our kids to have more than we did. Continue...

  • Eating Locally By Chef Holli Ugalde

    April 27, 2012 Le Cordon Bleu Le Cordon Bleu 0 Comments

    I love eating locally farmed food. If it’s grown here, then obviously it’s in season and takes out all of the guesswork of whether or not it tastes good. How wonderful is that? I can’t tell you how many times I’ve stared at the brightly lit shelves in the supermarket- fruits and vegetables newly waxed - wondering if grapes can really be in season all-year long. Continue...

  • 5 Hearty Spring Breakfast Ideas

    April 27, 2012 Le Cordon Bleu San Francisco 0 Comments

    Everyone likes a good breakfast and according to our parents, breakfast is the most important meal of the day. It is easy during the winter to eat a good breakfast because it is cold outside. What else is there to do when it’s cold? Ok, there are other things to do…but you get the point! Continue...

  • How to Cook a Perfect Ham

    April 26, 2012 Le Cordon Bleu Portland 0 Comments

    Ham - most people love a well-cooked ham, especially if the flavor, texture, and moistness are perfect. But how does one achieve that perfect balance between the three? What is the best cooking method, seasonings, and temperature needed to strike the balance that will make your guests salivate at the very sight and smell of your perfect creation? Continue...

  • 6 Tips for Brewing Better Coffee

    April 26, 2012 Le Cordon Bleu Sacramento 0 Comments

    Many people love coffee, but don’t understand why the coffee at many coffee shops tastes better than the coffee they brew at home. Are coffee companies and cooking classes doing something mysterious and unknowable to us simple, common-folk or can we learn how to make world-class coffee right at home? Continue...

  • 4 Popcorn Ball Ideas That Will Surprise and Delight

    April 25, 2012 Le Cordon Bleu Orlando 0 Comments

    Popcorn balls are an old-time favorite of many. Maybe they aren’t what first come to mind when you think of culinary arts, but there are a variety of great ways to diversify this traditional recipe. In most instances, popcorn balls are made using a simple solution made from molasses, sugar, butter, and corn syrup that is heated, then poured over the popcorn and blended. This provides the popcorn with the sticky consistency to adhere and form the ball while giving the treat the distinctive flavor recognized by millions. Continue...

  • 5 Ways to Mix Up Trail Mix

    April 25, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Many people love trail mix because it is a handy snack full of variety and sometimes surprise. Indeed, Trail mix appears to have been around for quite some time, but it was only in the 1950s that the blend used most often by hikers for quick energy got the name by which we know it today. Continue...

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