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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • Sharing-the-Holidays-with-Your-Feathered-Friends-Making-a-Tree-for-the-Birds

    December 5, 2011 Le Cordon Bleu Seattle 0 Comments

    The snow outside and frost on the window panes helps set the perfect backdrop for a winter wonderland each holiday season. This year, when you are decorating the trees in your yard or stringing up lights, designate a few trees for edible winter treats. Not only will you and the family have the joy of watching what birds and other little creatures come to visit, but you will be spreading the warmth of the holidays with animals that need food to keep the warm and healthy through the barren winter months. These may not be recipes up to par with the latest in Seattle culinary arts, but for the birds that get a chance to enjoy them, you’ll be as good as a culinary school graduate! Continue...

  • Holiday Decorations that you Just Might Want to Eat

    December 2, 2011 Le Cordon Bleu Los Angeles 0 Comments

    Half the fun of the holidays is all the decorating and getting ready for the season with arts, crafts and food…wonderful food! When you can roll all this into one, you have the perfect festive combo. Christmas through the eyes of a child largely revolves around not only the presents but the candy that accompanies the season. In nearly every California culinary restaurant or bakery you can seek inspiration from the wonderful baked goods on display. Continue...

  • How-to-Make-your-own-Candy-Canes

    December 2, 2011 Le Cordon Bleu San Francisco 0 Comments

    Candy canes have long been a staple of the holiday season. As soon as the thanksgiving rush draws to a close, a brand new one begins. The shelves at every local market become stocked with sugary sweet Christmas goodies and whether you are a kid, or a kid at heart, candy canes are one highlight of the season. Continue...

  • Our Favorite Christmas Cookies

    December 1, 2011 Le Cordon Bleu Boston 0 Comments

    As with many traditions and myths, it is very difficult to pin down exactly when or where a certain tradition started. The tradition of Christmas cookies is no different. The first documented use of a Christmas tree was in Latvia in 1510. The candy and cookie decorations where given to family members on Christmas morning. With that, the tradition of baking cookies for Christmas may have started. Continue...

  • The Top 5 Christmas Gifts for the Chef in Your Life

    December 1, 2011 Le Cordon Bleu Austin 0 Comments

    Let’s face it; buying great gifts is a hard job. You want the best you can get and usually at the lowest price you can get it. Add in a discriminating gift receiver and your tough choices get even tougher. If you have a chef or a student at an Austin cooking school in your life, then you know that when it comes to taste and pickiness they sometimes steal the show. But who can blame them? Preparing delicious home cooked meals, attending cooking school, or working in a professional kitchen are hard enough with the best equipment. Why make it more difficult with inferior equipment? Continue...

  • 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...

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