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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • Seven Tips for Hosting a New Year’s Eve Party

    January 3, 2012 Le Cordon Bleu Seattle 0 Comments

    New Year’s Eve is the biggest party of the year. From Times Square to local fraternal clubs, it seems that everyone throws a party. If you’re planning on throwing your own New Year’s Eve party this year, take the time to read these seven tips for how to throw the best New Year’s Eve party of the season. Continue...

  • Hosting a New Year’s Bash

    January 3, 2012 Le Cordon Bleu Los Angeles 0 Comments

    New Year’s Eve is one of the most exciting nights of the year. Making the decision to host your own New Year’s party means a lot of pressure and a lot of work but it can also be fun and rewarding. If you have a love for preparing homemade foods attending cooking classes at a California culinary school is a great way to get your confidence up before your next big event but throwing a party isn’t just about the food. Here are a few ways to ensure that your next party is a huge success. Continue...

  • Bring in the New Year without Breaking the Bank: Inexpensive Party Ideas

    January 3, 2012 Le Cordon Bleu Dallas 0 Comments

    The last couple of years have seen everyone tightening their belts to weather the rough economy. But with the holidays in full swing, maybe you’re thinking it’s time to celebrate the New Year and your graduation from that Texas culinary school. Still, you don’t want to spend like it’s 1999. The good news is that you don’t have to spend a fortune to have a fun and entertaining New Year’s Eve party. Continue...

  • How to Make Lobster Rolls

    December 29, 2011 Le Cordon Bleu St. Louis 0 Comments

    Outside of the New York or Chicago-style pizza debate, there is no bigger argument in the culinary arts world than which is the best sandwich. New Yorkers may say a New York-style hot dog with sauerkraut and mustard. Chicagoans may say the Italian beef sandwich. Angelinos may say the French dip. Those of us from St. Louis may say the Chinese restaurant special, the St. Paul sandwich. And, of course, Philadelphians will say the Philly cheesesteak. Continue...

  • How to Make Real French French Fries

    December 28, 2011 Le Cordon Bleu Seattle 0 Comments

    If you’ve ever been to a real French bistro in Paris, then you know what real French French fries taste like – not like McDonald’s that for sure. They are crisp and brown with a light, fluffy interior. Two things that they are not are soggy and greasy. Seattle cooking schools should have an entire class dedicated only to the art of properly making French fries. Continue...

  • A-Guide-to-Seasonal-Winter-Vegetables

    December 27, 2011 Le Cordon Bleu Orlando 0 Comments

    Depending upon where you live in the country, finding quality, seasonal produce in the winter can be a difficult task. Sure your local mega-grocery and schools for cooking will have stocks of tomatoes and strawberries even in the depths of December and January, but those will mostly be flown in from Mexico or Chile. What they lack in flavor, they’ll more than make up for in high prices. Continue...

  • A-Tale-of-Two-Carbs

    December 26, 2011 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    To paraphrase a master: It is the best of foods. It is the worst of foods. If there is one thing that we’ve learned from the diet revolution of the past 20 to 30 years is that not all carbohydrates are created equal. Continue...

  • How to Make Your Own Frosting

    December 23, 2011 Le Cordon Bleu Las Vegas 0 Comments

    Making your own frosting at home can be a lot of fun and save you a little money as well. There are only so many flavors and types of frosting that you can purchase at the store but if you experiment with making your own frosting the combinations can be unlimited. Starting with a base frosting recipe, you can add all kinds of different things to come up with that incredible unique frosting that will be sure to be the big hit at your next event and if you are thinking of enrolling in baking classes and Nevada culinary schools this is a great skill for you to have. Continue...

  • Home Bartending Devices worth Having for Your Next Cocktail Party

    December 22, 2011 Le Cordon Bleu Dallas 0 Comments

    Since early civilization people have been drinking alcohol and getting together to regal stories over a drink. Times have changed and home cocktail parties have become quite popular. There is something about getting together with your friends and family to unwind after a long work week over a few drinks and spend some quality time together. At Dallas cooking schools you will learn the importance of pairing the right drink with different types of dishes, especially around the holidays. Here is a list of must have tools for any armature bartender to make your next cocktail party a smashing success. Continue...

  • Chestnuts-The Basics of These Tasty Treats

    December 21, 2011 Le Cordon Bleu Boston 0 Comments

    While most of us only think of Chestnuts around the holidays this starchy nut has been around since prehistoric times and is a daily staple in the diet of cultures all around the globe. In the world of the culinary arts there are many uses and preparations for chestnuts that you can learn in a cooking school in Boston but here is a little history and some tips for working with this little Christmas classic. Continue...

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