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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • What’s Your Favorite Style of Pizza?

    November 30, 2011 Le Cordon Bleu St. Louis 0 Comments

    Making delicious pizza doesn’t require you to be a culinary school graduate. But with all of the different styles of pizza out there, you might need a culinary historian to help you sort them out. Despite the diversity of styles, it seems that most of us tend to choose one more often than the others. Continue...

  • You’ve Got to Be Nuts! (Or at Least Eat Them)

    November 29, 2011 Le Cordon Bleu Portland 0 Comments

    Sure we all like a sprinkle of peanuts on a hot fudge sundae, but nuts are much more than a tasty dessert topping. They are vitamin-rich, nutrient-dense superfoods. As little as a handful a day can help you resist diseases like high blood pressure, diabetes, infection, arthritis, heart disease, certain cancers, and many others. And with Portland cooking schools putting more emphasis on healthy food choices, they are perfect foods to be added to recipes and menus. Continue...

  • Food Tourism 101

    November 28, 2011 Le Cordon Bleu Orlando 0 Comments

    It used to be that vacations were about going places and doing things. Seeing the sites at the Grand Canyon, snorkeling in the Bahamas, and visiting Disney World were some of the standards. Today, however, there is a new kind of traveler, the food tourist. Continue...

  • The Best Cookbook Ever

    November 25, 2011 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Okay, I’ll admit that calling Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold, Chris Young, and Maxime Bilet the best cookbook ever is very subjective and maybe even a little controversial. It got your attention, though, didn’t it? And your attention is exactly what this mammoth six-volume, 2,438-page masterpiece deserves. This culinary reference, instruction, and history book is magical, mysterious, and strangely beautiful in many ways. Any graduate of a culinary school in Minneapolis would be proud to have this on her reference shelf. Continue...

  • 6 Mushroom Types and Their Best Uses

    November 24, 2011 Le Cordon Bleu Las Vegas 0 Comments

    Mushrooms are a versatile and nutritious addition to any meal and a popular ingredient employed by cooking schools in Las Vegas. Whether you add them to an omelet for breakfast or grill a Portobello for dinner it is good to familiarize yourself with the many types of mushrooms and their uses. There are tens of thousands of mushroom varieties in the world but here are six to get you started. Continue...

  • How to Prepare Rutabagas

    November 23, 2011 Le Cordon Bleu Dallas 0 Comments

    For many families a Thanksgiving table is not complete without a bowl of freshly prepared rutabagas. While their flavor is simple and earthy, their large size and thick skin can make them intimidating for the home cook to prepare. You can learn a lot about preparing root vegetables at Dallas cooking schools or by enrolling in classes in cooking but until you do here are some facts about one of Autumn's best root vegetables and some tips for preparing it at home. Continue...

  • 10 Herbs You Can Grow Indoors

    November 22, 2011 Le Cordon Bleu Boston 0 Comments

    If the long and cold winter months are leaving you longing for your spring garden and the fresh herbs that come along with it, not to worry, you can still grow herbs indoors with only a bright window, a slightly green thumb and a little time, you can be growing fresh herbs to add to your favorite recipes in no time at all. There are many great cooking classes that can help you decide which herbs are best for you to grow indoors in your area. Here are the 10 best indoor herbs and growing techniques that will keep them happy and healthy until spring rolls around again. Continue...

  • Creating-a-Pre-Meal-Cheese-Platter

    November 21, 2011 Le Cordon Bleu Austin 0 Comments

    When it comes to entertaining what you serve before your meal can be just as important as the meal itself. If you want to make a big impression on your guest a well prepared cheese platter is the perfect start to any party or holiday meal. When it comes to the presentation of a cheese plate there are a lot of factors to take into consideration that go a long way beyond the cheese itself. There are a number of Austin cooking schools where you can learn the culinary arts world’s tricks to entertaining but here are a few tips to get you started. Continue...

  • 3-Traditional-Fall-Recipes-From-Around-the-World

    November 18, 2011 Le Cordon Bleu Seattle 0 Comments

    Each year, autumn is celebrated all over the world. For some it simply means crisp, cool nights, colorful leaves and the smell of pumpkin pie and apple cider throughout the town. In other parts of the world, the traditional time of harvesting is celebrated in other ways. This can mark the harvesting of crops to feed the family or mark the time of ancient religious or cultural beliefs. The Seattle culinary scene is a great place to experience all that American autumn has to offer. However, if you feel like trying out some of your own culinary techniques this season, get inspired with these three traditional harvest-time recipes from around the world. Continue...

  • Fall-Party-Foods

    November 17, 2011 Le Cordon Bleu Scottsdale 0 Comments

    When autumn befalls the valley, a near audible sigh of relief can be heard throughout the dessert. Scottsdale summers may be hard to stomach, but the crisp autumn days and wonderful Scottsdale culinary festivals that begin when the weather cools down are far more palatable. Whether you are throwing your own, or attending a friend of family members, these fall party foods will add a little flare to your normal party dish. Just remember, when it comes to parties, finger foods are king no matter how “high-brow” the affair. Continue...

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