Le Cordon Bleu Important Information
Contact Us

800.736.6126

Career Guide

Le Cordon Bleu Career Guide

Download a CAREER GUIDE today and see what it's like to work in the culinary industry. 
Download Now!

 

 

Video Tour

Campus Tour of Le Cordon Bleu

Step inside our kitchens and see how
Le Cordon Bleu is leading the way in culinary education.

Watch Now

Online Communities

Facebook Twitter YouTube

Friend us. Follow us. Watch our YouTube Videos.

Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • How to Properly Dice Vegetables

    April 16, 2012 Le Cordon Bleu Miami 0 Comments

    As any cooking enthusiast knows, one of the most important steps in vegetable preparation can also be the most challenging and consequently dangerous ones. Holding a sharp blade anywhere near your fingers can often be frightening. If you watch cooks with a culinary education background cut veggies, it appears to happen in one sweeping motion, with a slight movement of the wrist and that pleasant dicing sound, viola magically the vegetables are sliced in identical chunks ready to be tossed into the recipe. Okay, so back up. Chances are the first time you grabbed that knife and prepared to slice and dice, things didn’t go so smoothly. Try following these easy steps for dicing larger veggies and your culinary education begins now! Continue...

  • How to Scale a Recipe

    April 13, 2012 Le Cordon Bleu Chicago 0 Comments

    You are having a dinner party for eight people – a real fancy affair that’ll taste like a graduate of a Chicago culinary school cooked it for you. As you are writing down the ingredients for your main course, you notice that the recipe only serves six. What do you do now? Continue...

  • How to Start Your Own Vegetable Garden

    April 13, 2012 Le Cordon Bleu Dallas 0 Comments

    Now that we are slowly pulling out of the cold of winter and into the light of spring, everyone’s thoughts are naturally turning to the fresh, seasonal fruits and vegetables that will soon be available. Just imagine, however, how much better tasting that produce would be if it came from your own garden. Even if you’ve never planted a seed in your life, you can easily start a modest garden that will reward you with your own delicious produce. Continue...

  • Hot and Crisp: The Art of the Sandwich Press

    April 12, 2012 Le Cordon Bleu Boston 0 Comments

    Cold cuts are for kids. That’s right. Keep your bologna and pimento loaf. Hot sandwiches are where it’s at – not just any hot sandwich, however, but a grilled sandwich or panini. This isn’t to say that quality cold cuts like mortadella, pastrami, corned beef, and capicola can’t be part of a delicious Panini, because they can, and should be. Continue...

  • How to Make Incredibly Artistic Easter Eggs

    April 6, 2012 Le Cordon Bleu Seattle 0 Comments

    This is the time of year when people begin thinking about their Easter preparations. Pretty dresses, cute little suits, frilly shoes, and snappy bow-ties abound. Every shopping center has a vast array of chocolates and furry toys while every church advertises their weekly sermons. There are a variety of culinary arts creations popping up all over the Web just waiting for us. And the kids? Well, most especially look forward to the hunting of the eggs. Continue...

  • 4 Non-Traditional Egg Dishes

    April 6, 2012 Le Cordon Bleu Scottsdale 0 Comments

    Eggs, butter and cream -- staples in cooking. Eggs are a common ingredient to many households, but do you know the proper way to cook them? It's not as easy as it might seem. Even students who attend culinary school in Arizona learn the several, proper ways to cook with them. Here's some interesting findings: Continue...

  • Easter Celebrations from Around the Globe

    April 5, 2012 Le Cordon Bleu Scottsdale 0 Comments

    When you look at most traditional holidays, no matter what variations you have in the way they are celebrated, food plays an integral role. Food is more than just a necessity for nourishing our bodies, it acts as a focal point for socialization, a conversation piece, a way to comfort ourselves, a tradition to be passed down generation after generation and generally it is a pleasurable activity. Living in the United States, fortunately we see the culinary influences of our diverse population in many of today’s holiday feasts. Many of these traditions can also be seen in culinary training across the country. Diversity makes culinary creativity shine. Many variations of traditional dishes are taught right here in Scottsdale culinary schools. Continue...

  • Scotch Eggs

    April 5, 2012 Le Cordon Bleu Austin 0 Comments

    Q: What’s boiled, wrapped in sausage, and deep-fried? A: Eggs, of course! No, that question and answer were not intended to be a joke or an unkind jab at the cuisine of the British Isles. Neither is it an inside joke for Austin cooking school students. Scotch eggs are a real dish with real fans. So many so, that they’ve recently spilled over to our shores. Many upscale gastro pubs serve these British delights along side other imports like Old Speckled Hen, shepherd’s pie, and fried pickles. Continue...

  • Have an Egg-Cellent Easter – 3 Uses for Eggs This Spring

    April 4, 2012 Le Cordon Bleu Sacramento 0 Comments

    Okay, all cheesy puns aside (though egg-cellent is a pretty great word, isn’t it?), eggs are incredibly versatile natural wonders. Perhaps there is no greater time for egg creativity than the wonderful months of spring leading up to Easter, a time when the egg and its decorative uses are more than just a culinary art, but a work of art as well. This year, combine your artistic and culinary skills with these three fun uses for eggs this Easter. California culinary creations continue to be leading trendsetters in grade A restaurants and bakeries throughout the country. Now get your own take on Grade A cuisine with these unique Grade A egg ideas! Continue...

  • How to Make Easter Egg Dye

    April 4, 2012 Le Cordon Bleu Portland 0 Comments

    Few things bring that warm and much anticipated feeling that spring is in the air like dying Easter eggs. Whether you are a kid, or a just a kid at heart, these bright colored beauties bring a certain amount of excitement and cheer to the season. Dying Easter eggs is a favorite amongst young children, adults and even those in the culinary industry. While it may seem like child’s play, the art of egg decorating can range from simplistic and fun to sophisticated and intricate. The culinary techniques behind creating these perfect edible and artistic eggs range depending on their purpose. This year, if you would like to forgo the store bought egg coloring packs, try making your own natural dye. This is one of the simplest yet pleasurable spring culinary techniques you will love. In fact, teaching your kids will feel like giving them a brief lesson for one of the many culinary schools in Portland! Continue...

Displaying Page 54 of 107.

Categories

Archives

 

Terms and Conditions

By providing your mobile number, you agree to receive text messages from Le Cordon Bleu via its mobile text message provider.  You may opt out of receiving messages by texting the word STOP to 94576, or simply reply with the word STOP to any text message you receive from Le Cordon Bleu.

While CEC or its mobile text message provider will not charge end users for receiving/responding to promotional messages, depending on the terms of your mobile phone plan, you may incur a cost from your mobile service carrier to receive and respond to any promotional text messages (standard messaging and data rates/fees and other charges may apply).  Charges will appear on your mobile phone bill or will be deducted from pre-paid amounts.  Current participating/supported carriers are: Alltel, AT&T, Boost, Cellcom, Cellular One, Cellular South, Cincinnati Bell, Cricket, Element Wireless, Golden State Cellular, iWireless, Metro PCS, Nextel, nTelos, Plateau Wireless, Sprint, T-Mobile, US Cellular, Verizon Wireless, Viaero Wireless, Virgin, and more.

Request More Info!

Tell us more about yourself and specify your campus and program of interest. An admissions representative will contact you to provide you with more information.

* = required fields


Step 1 of 2



Thank you!