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Le Cordon Bleu College of Culinary Arts – Culinary Central

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  • Clay-Pot-Cooking-History-Tips-and-Tricks

    February 28, 2012 Le Cordon Bleu San Francisco 0 Comments


  • A Closer Look at the Bento Box Trend

    February 27, 2012 Le Cordon Bleu Sacramento 0 Comments

    If you have ever been to a Japanese restaurant, especially for the lunch menu, you have probably seen the bento box option. Not sure what that is? It’s basically a traditional single serving Japanese meal. It’s sectioned off so that each part of the meal is separated in its own compartment. California culinary trends are typically the most cutting edge and well noted – the bento box trend has been spreading quickly and with the wonderful assortment of fresh fish available for sushi in California, those near the ocean get the best of it all! The history of the bento box is something that dates back much further than the comparably “new” trend of preparing this Japanese traditional meal in American culture. Continue...

  • Chicken-Fried Steak: The Unofficial Meal of Texas

    February 22, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    What does a Minnesota culinary institute have to do with Texas cooking? With culinary trends moving away from highbrow cooking techniques and towards down home techniques with a twist, they have a lot to do with each other. Students at Minnesota culinary institutes are learning how to reinterpret classic comfort food cooking in new and unexpected ways. Let’s take a look at one of the mainstays of Texas cooking: chicken-fried steak. Continue...

  • Busy Tonight? Try a 30-Minute Meal

    February 21, 2012 Le Cordon Bleu Los Angeles 0 Comments

    Being too busy seems to be a disease, and it’s catchy. Everyone is busy these days. Mom and dad have work and family obligations. The kids have school, soccer, music lessons, and all the other things that have kids carrying around Day Planners. With all this running around, family meal times are quickly becoming a thing of the past. California culinary traditions are being replaced by fast food and meals from a box. Continue...

  • Beyond Peanut Butter: Other Spreads for the Allergic

    February 21, 2012 Le Cordon Bleu Miami 0 Comments

    Thanks to increased levels of sensitivities and more and more allergies, cooking training today requires a new level of awareness. Students at culinary schools in Florida have new things to learn. They need to learn both what pleases the pallet and what is safe to eat. One of the biggest concerns is a peanut allergy. Continue...

  • How to Make a Pastry Puff Crust

    February 17, 2012 Le Cordon Bleu Dallas 0 Comments

    When it comes to baking, many people think they simply have what it takes or they don’t. But even if your skills leave much to be desired, if you have the passion to bake, the skills will come to you with time and practice. Some find it may be helpful to enroll in a baking program, while others may choose to enroll in a specific class or program at a Texas Culinary school like Le Cordon Bleu. If you aren’t sure where to start, try this recipe from Chefs.com for a puff pastry tart to get you started. Continue...

  • Yuck! Tips to Get Kids to Eat Their Veggies

    February 17, 2012 Le Cordon Bleu Las Vegas 0 Comments

    Colleges in Nevada are filled with nutritionists, psychologists, and dieticians who struggle to learn how to get kids to eat their vegetables. Getting a bill through Congress is usually easier. It isn’t, however, an impossible task. Children can be taught to eat vegetables with a smile and even ask for seconds, if you start early and try to avoid the dreaded chicken nuggets and French fries trap. Continue...

  • How to Get the Most Nutrition from Your Veggies

    February 16, 2012 Le Cordon Bleu Chicago 0 Comments

    From the time we are old enough to start making our own food choices, we are told, “eat your veggies!” But maybe we should have been told more specifically, “eat your parboiled veggies.” Vegetables are nature’s own complete package of nutrient rich and tasty snacks but without the proper cooking training, you may be unknowingly stripping out the healthiest parts! Parboiling is one vegetable preparation technique that not only makes veggies more palatable and more colorful, but also helps lock in the nutrients. It is also a great technique to help remove the skins from fruits and veggies or for preparing them for use in other recipes. Continue...

  • How to Make Homemade Mayo

    February 16, 2012 Le Cordon Bleu Boston 0 Comments

    Graduates of culinary universities around the world know the secrets of making delicious homemade mayonnaise. If you already like mayonnaise, then you will love homemade mayonnaise. If you don’t like mayonnaise, then you will love homemade mayonnaise. Yes! It’s that good. And it’s easier than you think, too. Continue...

  • Le Cordon Bleu College of Culinary Arts in Las Vegas Ranked 5th by StateUniversity.com

    February 14, 2012 Le Cordon Bleu Las Vegas 0 Comments

    Are you looking for a great college to attend in the state of Nevada that presents graduates with hands-on career education that prepares them for work in the career of their choice? Then look no farther than Le Cordon Bleu College of Culinary Arts in Las Vegas. It was recently ranked as the 5th best college or university in Nevada by StateUniversity.com, the leading website for college and university information. Continue...

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