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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • 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...

  • Life-without-Wheat-A-Guide-to-Living-Gluten-Free

    December 14, 2011 Le Cordon Bleu Las Vegas 0 Comments

    Grains of all varieties are a major source of calories for nearly all people around the world. There are some, however, who are not able to consume wheat grains without severe discomfort and illness. These people suffer from an autoimmune disease called Celiac. In Celiac sufferers, the small intestine is attacked by the immune system when wheat grains are present. It is caused by a reaction to prolamin, a gluten protein found in wheat, rye, barley, and other true cereal grains. Celiac is a genetic disorder and is not the same as having a wheat allergy. Continue...

  • Getting-Steamed-Tips-for-Cooking-with-Steam

    December 14, 2011 Le Cordon Bleu Dallas 0 Comments

    Steaming is one of the best ways to bring out the natural flavor in foods without adding additional salt and fat. Steaming is a wet cooking technique that uses steam to conduct heat through the food being cooked. It is a gentle form of cooking that keeps foods intact and enables it to retain more of its nutrients than any other type of cooking, making it perfect for delicate foods like vegetables and seafood. Steaming is also ideal for cooking with fresh herbs and spices to keep the flavors distinct and separate. Continue...

  • Don’t Get Hot Under the Collar: A Guide to Freezing Foods

    December 13, 2011 Le Cordon Bleu Chicago 0 Comments

    Thanks to the local/organic food movements and busy lifestyles, food preservation is becoming more and more popular. One popular technique is freezing. Whether it’s freezing seasonal vegetables to last into the winter or freezing home-cooked meals for easy weeknight preparation, freezing is an easy alternative to fast and heavily processed foods. Many people in the Northern hemisphere use freezing as a way to preserve their summer foods well into the winter. And the best part is that you do not have to attend a Le Cordon Bleu program to learn how to do it. Continue...

  • Top 5 Cookbooks for Wannabe Chefs

    December 13, 2011 Le Cordon Bleu Atlanta 0 Comments

    The libraries of most successful chefs overflow with cookbooks. Hundreds, if not thousands, of books define everything from basic technique to intricacies of Szechuan cuisine and everything in between. Despite their years of schooling and on the job experience, these chefs know that cookbooks are an indispensable part of their continued education. Continue...

  • 10 Yuletide Gifts for the Culinary Student in Your Life

    December 12, 2011 Le Cordon Bleu San Francisco 0 Comments

    If someone special in your life doesn’t ask for PS3 games or designer clothes, then there’s a good chance they are culinary college students. Take a look at this holiday gift-buying guide for the culinary student in your life. Continue...

  • Christmas Dinner: On the Eve or on the Day?

    December 12, 2011 Le Cordon Bleu Scottsdale 0 Comments

    One of the biggest debates over Christmas dinner each year isn’t what should be served or even whether it should be at her mother’s house or yours, but whether it should be on Christmas Eve or Christmas day. Everyone and every culture have a different idea of when the Christmas feast should occur. Continue...

  • The History of Christmas Pudding

    December 9, 2011 Le Cordon Bleu Sacramento 0 Comments

    It may have it roots in way to preserve excess meats for consumption during the winter, but the traditional English Christmas pudding has long since surpassed its utilitarian roots for its role as the festive end to an English Christmas dinner. Look for a cooking school in California that will teach the techniques to make this ancient but delicious Christmas treat. Continue...

  • Christmas Breakfast Good Enough to be Under the Tree

    December 9, 2011 Le Cordon Bleu Portland 0 Comments

    If Christmas at your house is as hectic and busy as Christmas at most houses, then Christmas breakfast may not be high on the list of priorities for the morning. Between opening presents, cleaning up the discarded wrappings, and getting ready to go to grandma’s house, there just isn’t a lot of time left for a fun, delicious holiday breakfast. Or is there? Continue...

  • How to Wow Your Guests for a Christmas Celebration

    December 8, 2011 Le Cordon Bleu Los Angeles 0 Comments

    One of the best things about the holiday season is the chance to entertain family and friends, Whether you love lighting up the neighborhood with your Christmas lights or prefer to amaze your guests with the skills you’ve picked up at Los Angeles cooking schools ‘tis the season for entertaining. Here are some sure fire ways to wow your guests at your next Christmas celebration and spark your interest in enrolling in some exciting cooking classes. Continue...

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