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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • How to Make Perfectly Crispy Fish Skin

    March 19, 2012 Le Cordon Bleu Austin 0 Comments

    Many people love to eat fresh seafood. And why not? Few proteins pack as much good nutrition and flavor. With everything from shellfish to white fish to darker varieties like salmon and snapper, there is also a huge variety to choose from. A restaurant with a menu of fresh fish choices is sure to be a popular one. Attend a cooking school in Austin and they’ll be sure to teach you how to properly cook all varieties of seafood. Continue...

  • Devilishly Delicious Heavenly Hash

    March 16, 2012 Le Cordon Bleu Atlanta 0 Comments

    If you grew up in the South, then fruit salads were a big part of every family gathering. Your grandma or one of your aunts was sure to bring one to a graduation, family reunion, Christmas party, or the weekly bridge game. One of the most popular was heavenly hash or ambrosia salad depending upon where you grew up. These familiar fruit salads may not be the staple found at a cooking school in Georgia, but we all loved them as kids. Continue...

  • Top 7 Ways to Celebrate St. Patrick’s Day with Food

    March 16, 2012 Le Cordon Bleu Portland 0 Comments

    Somehow everyone is Irish on St. Patrick’s Day. It seems memories of a distant ancestor from Ireland begin to surface this month each year, hence, it’s time to celebrate! We all welcome an occasion to party and in the United States, St. Patrick’s Day has become just that. The tradition, however, began with the annual feasting day celebrated in Ireland for the patron saints. This year, celebrate however you like…as long as it involves eating, drinking and being merry. You’ll be amazed by the many ways you can celebrate with food and drink and even more importantly, by the lack of need for any special culinary techniques to enjoy them! Continue...

  • Three Great Mashed Potato Recipes for St. Patrick’s Day

    March 15, 2012 Le Cordon Bleu Las Vegas 0 Comments

    Cooking in Las Vegas is a rich man’s game. Posh resorts and their expensive restaurants push the envelopes of modern culinary traditions. In contrast, the food traditions of Ireland are centered on the lowly potato. Today, the potato is often not given enough prominence or forgotten altogether on class syllabi in modern culinary schools. Continue...

  • Corned-Beef-and-Cabbage-A-St-Patricks-Day-Delight

    March 15, 2012 Le Cordon Bleu Le Cordon Bleu 0 Comments

    Around the middle of March when the land begins to shake free from the grasp of winter, both the Irish and the Irish at heart turn their thoughts to the celebration of St. Patrick’s Day. Children bring their school-made artwork of shamrocks home to hang on the refrigerator. Cities and towns plan their St. Patrick’s parades. And everyone, everywhere, starts the wearin’ o’ the green. Continue...

  • 7 Traditional Irish Meals

    March 13, 2012 Le Cordon Bleu St. Louis 0 Comments

    The Irish are a very hearty people that have a long and rich history of both food and drink. The cold climate of Ireland combined with its terrible famine have produced some incredibly soul-warming foods that take “comfort food” to a whole new level. While most traditional Irish foods are pretty simple and require few ingredients, given the proper atmosphere they will rival any 5-star restaurant dish in the world. Below are 7 of the most popular traditional Irish meals that you can learn to make at St. Louis culinary schools. Continue...

  • What’s Boxty? Irish Food Traditions

    March 13, 2012 Le Cordon Bleu Atlanta 0 Comments

    For most of its history, food from the British Isles has been seen as more of a dare than as a cuisine. Of those foods, the cuisine of Ireland has often been regarded as the greatest offender of taste and good sense. What the world’s gourmands and gastronomes don’t realize, however, is that there are many wonderful dishes in Irish cuisine that would please even the most finicky eaters. Even the pickiest Georgia culinary snobs could learn to love the downhome goodness of Irish cooking. Continue...

  • 6 Wines that You can Pair with Your Favorite Irish Meals

    March 12, 2012 Le Cordon Bleu Seattle 0 Comments

    Trying to find the perfect wine for any meal can be one of the great challenges of the culinary arts. Trying to pair a fine wine with Irish foods that are traditionally very hearty and include a lot of soup and bread can be downright impossible. We have found 6 wine parings for some very hearty and traditional Irish meals. Continue...

  • 5 Unusual Foods that You Can Dye Green

    March 12, 2012 Le Cordon Bleu Scottsdale 0 Comments

    Food coloring has been around for a very long time and the most common uses seem to be dying eggs on Easter, beer on St. Patty’s Day or using it to change the color of frosting for cupcakes and other baked goods. At Arizona culinary schools food coloring is often used to change the appearance of certain foods. Food coloring does not change the taste of food and you can really add it to anything you want. Getting creative and changing the color of a very standard food is a great way to experiment with the culinary arts. If you do try this however, you may want to have a regular version of the dish on hand as some people just cannot get over the different color. Below is a list of 5 unusual foods that you can die green any time of the year. Continue...

  • Using Food to Get and Keep Your Guests Talking

    March 8, 2012 Le Cordon Bleu Sacramento 0 Comments

    You’ve planned your menu, purchased the wine and invited the guests, your work should be done but one of the hardest things about having a successful party is to get your guest talking and keep them talking, for what is a party without socialization. Sometimes the easiest thing to do is let the food get the talking for you. Whether you play a food based game or wow them with a cheese tasting here are just a few ways that you can use your menu to entertain your guests and get them to open up with one another. Continue...

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