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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • How to Properly Carve a Turkey

    November 11, 2011 Le Cordon Bleu San Francisco 0 Comments

    If your house was like most houses at Thanksgiving, your father did the dirty work when it came to carving the turkey. Chances are he used his prized electric knife to do it, too. You know, the one that collected dust in the cabinet above the stove for the other 364 days of the year and would strike fear into the hearts of graduates of California culinary schools everywhere. Continue...

  • How to Deep-Fry a Turkey

    November 11, 2011 Le Cordon Bleu Scottsdale 0 Comments

    Thanksgiving is known as a holiday that celebrates family traditions that go back many generations. In recent years, however, a new tradition has replaced the familiar roasted turkey. Many people have replaced it with deep-fried turkey. While it hasn’t yet taken Arizona culinary schools by storm, deep-fried turkey is certainly gaining in popularity. Continue...

  • 5 of the Best U.S. Cities to Dine Out for Thanksgiving

    November 10, 2011 Le Cordon Bleu Miami 0 Comments

    Thanksgiving around the US is known for spending time with your friends and family over a large home cooked meal. Sometimes however you may find yourself in a strange land or away from your loved ones during Thanksgiving. Worry not though; there are many wonderful places that will serve you a warm and welcoming Thanksgiving dinner. Below is a list of the 5 best US cities to dine out for Thanksgiving dinner. Continue...

  • 5 Tips for a Spectacular Turkey

    November 10, 2011 Le Cordon Bleu Sacramento 0 Comments

    Few foods create such memories of home and happiness than a roasted turkey. This centerpiece of most Thanksgiving dinner tables instantly brings back warm thoughts of crisp November afternoons, gathering families, and the wonderful taste of a meal cooked with love. Yet, with all of this joy and nostalgia, few meals produce as much anxiety as that same roasted turkey. The pressure to get it just right and preserve memories for future generations piles up on both experience and inexperienced turkey cooks alike. Continue...

  • Thanksgiving Traditions Around the World

    November 9, 2011 Le Cordon Bleu Los Angeles 0 Comments


  • How to Prepare a Turkey

    November 9, 2011 Le Cordon Bleu Chicago 0 Comments


  • Non-Meat-Alternatives-for-Thanksgiving-Dinner

    November 8, 2011 Le Cordon Bleu Atlanta 0 Comments

    For most people, the first thing that comes to mind when they think of Thanksgiving is the Turkey, this time of year chefs at Atlanta culinary schools are sharpening their carving knives and picking out their prize turkeys. While this has traditionally served as the center piece on every thanksgiving table more and more people are getting away from meat based meals and looking instead to vegetarian options. Preparing a turkey free thanksgiving isn't just for vegetarians however. Focusing on vegetable based dishes not only allows you to take advantage of all that falls harvest has to offer but pushes you to be more creative in the kitchen as well. Even at Atlanta culinary schools the idea of meat free entrees is growing ever more popular. Here are a few ideas from the culinary arts world that you can use to plan your vegetarian Thanksgiving. Continue...

  • Free-Range-Turkey-Whats-the-Difference

    November 8, 2011 Le Cordon Bleu Le Cordon Bleu 0 Comments

    We have all been to the store and seen turkey that is being sold as free range. As a chef or a student in a cooking class one of the culinary arts decisions you will need to make is what grade and quality of meat you will purchase. We have all been to the store and seen turkey that is being sold as free range. What does that really mean and is it worth the additional cost. That can be answered by how you feel about how the turkeys are treated during their life before they become dinner. The term free range has many meanings and the FDA actually has a pretty vague definition of what free range means. Essentially, free range means that the birds have access to outdoors at some point during the day. The FDA does not specify how long, what time during the day or what the conditions are that the birds live in while they are outside. Continue...

  • How-the-Turkey-Became-a-Holiday-Icon

    November 4, 2011 Le Cordon Bleu Portland 0 Comments

    Most of us have known the turkey as the symbol of Thanksgiving since our earliest days of school arts and crafts. The ever popular trace-your-hand-and-make-it-a-turkey craft remains a staple in many elementary and preschools today. But the nation’s love of the turkey goes back much further than your own childhood. Continue...

  • Scaling Down a Thanksgiving Meal – Making a Feast for Two

    November 4, 2011 Le Cordon Bleu San Francisco 0 Comments

    Traditionally, Thanksgiving is the time for lots of food and large gatherings of friends and family. Many times, the dishes are prepared by many of those attending the meal. But for those who feel like having a more intimate gathering this holiday, it can be rather challenging to find culinary info to guide you on how to scale down the recipes that are normally calculated to feed many. Everyone loves Thanksgiving leftovers, but most people can only eat so many turkey sandwiches and other creative leftover creations. Continue...

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