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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • Eating Locally By Chef Holli Ugalde

    April 27, 2012 Le Cordon Bleu Le Cordon Bleu 0 Comments

    I love eating locally farmed food. If it’s grown here, then obviously it’s in season and takes out all of the guesswork of whether or not it tastes good. How wonderful is that? I can’t tell you how many times I’ve stared at the brightly lit shelves in the supermarket- fruits and vegetables newly waxed - wondering if grapes can really be in season all-year long. Continue...

  • 5 Hearty Spring Breakfast Ideas

    April 27, 2012 Le Cordon Bleu San Francisco 0 Comments

    Everyone likes a good breakfast and according to our parents, breakfast is the most important meal of the day. It is easy during the winter to eat a good breakfast because it is cold outside. What else is there to do when it’s cold? Ok, there are other things to do…but you get the point! Continue...

  • How to Cook a Perfect Ham

    April 26, 2012 Le Cordon Bleu Portland 0 Comments

    Ham - most people love a well-cooked ham, especially if the flavor, texture, and moistness are perfect. But how does one achieve that perfect balance between the three? What is the best cooking method, seasonings, and temperature needed to strike the balance that will make your guests salivate at the very sight and smell of your perfect creation? Continue...

  • 6 Tips for Brewing Better Coffee

    April 26, 2012 Le Cordon Bleu Sacramento 0 Comments

    Many people love coffee, but don’t understand why the coffee at many coffee shops tastes better than the coffee they brew at home. Are coffee companies and cooking classes doing something mysterious and unknowable to us simple, common-folk or can we learn how to make world-class coffee right at home? Continue...

  • 5 Ways to Mix Up Trail Mix

    April 25, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Many people love trail mix because it is a handy snack full of variety and sometimes surprise. Indeed, Trail mix appears to have been around for quite some time, but it was only in the 1950s that the blend used most often by hikers for quick energy got the name by which we know it today. Continue...

  • 4 Popcorn Ball Ideas That Will Surprise and Delight

    April 25, 2012 Le Cordon Bleu Orlando 0 Comments

    Popcorn balls are an old-time favorite of many. Maybe they aren’t what first come to mind when you think of culinary arts, but there are a variety of great ways to diversify this traditional recipe. In most instances, popcorn balls are made using a simple solution made from molasses, sugar, butter, and corn syrup that is heated, then poured over the popcorn and blended. This provides the popcorn with the sticky consistency to adhere and form the ball while giving the treat the distinctive flavor recognized by millions. Continue...

  • Five Uses for Uncommon B-List Berries

    April 24, 2012 Le Cordon Bleu Miami 0 Comments

    When it comes to berries, most of us stick to the big three: strawberries, blueberries, and raspberries. While there is nothing wrong with these delicious, nutrition-filled fruits. Many of our childhoods have some fond memories attached to these three berries: picking your own strawberries from a patch on a blazing hot summer day, hot blueberry pancakes on a lazy Sunday morning, or a casual walk through a roadside farm stand looking for the perfect pint of raspberries. Continue...

  • The Great Ice Cream/Frozen Custard Debate

    April 24, 2012 Le Cordon Bleu Los Angeles 0 Comments

    What’s your persuasion? Ice cream or frozen custard? In many parts of the country that is a hotly debated topic. Many purists side with ice cream for its fluffy and airy sweetness. Others side with the dense and rich creaminess of frozen custard. Those who attend culinary schools in Los Angeles, have an opportunity to learn about both, their origins and how to make them. Here's a little insight. Continue...

  • Seasonal Cooking with Plums

    April 23, 2012 Le Cordon Bleu Las Vegas 0 Comments

    As April and May roll around every year, our thoughts inevitably turn to spring. Budding trees, blooming daffodils, and emerging colors are everywhere. One of the first seasonal fruits available at this time is the plum. Often overlooked as anything but grab-and-go fruits, plums are a great fruit to cook with for both sweet and savory recipes. They’ve long been a central part of Asian cooking. It's a well kept secret of Nevada culinary schools. Continue...

  • Savory-Tarts-Quiches-and-Galettes-for-Mothers-Day-Brunch

    April 23, 2012 Le Cordon Bleu Dallas 0 Comments

    Mother’s Day brunch has quickly become a common tradition for the day meant to celebrate mom and what she does for us. It’s also become pretty boring. Pick up any paper around the end of April and you’d think that a carving station and bottomless mimosas were the only culinary offerings available to mom. Break out of the mold and stay at home and create something for mom in your own kitchen. If you are completely inept in the kitchen, then Texas culinary schools can help with classes to hone your skills. Continue...

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