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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • How to Spot a Good Irish Whiskey

    March 7, 2012 Le Cordon Bleu Portland 0 Comments

    As with any distilled beverage, whiskey comes in many different styles and picking out a good Irish whiskey can be pretty complicated. There are a few basic things that you can judge whiskey by, of course most of them involve the best part about finding a good whiskey: actually tasting it. Continue...

  • How to Cook Corned Beef and Cabbage

    March 6, 2012 Le Cordon Bleu Orlando 0 Comments

    This St. Patrick’s Day one of the best ways to celebrate the holiday is to learn how to cook corned beef and cabbage. There are several different culinary arts techniques you can employ for this dish but any way you slice it you will have a meal that is sure to impress your friends and family this holiday. Continue...

  • How to Prepare a Menu for Your St. Patrick’s Day Party

    March 5, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    This St. Patrick’s Day you may wish to stay home and plan an intimate party with friends and family, rather than hit the bars for green beer and Irish whiskey. Preparing a home cooked Irish meal is a great way to celebrate the holiday and show off your love for the Minneapolis culinary arts. Here are just a few of the great recipes you can incorporate in your party menu. Continue...

  • How to Lighten Up Your St. Patrick’s Day Menu

    March 2, 2012 Le Cordon Bleu Miami 0 Comments

    St. Patrick’s Day and health are rarely heard in the same sentence, unless, of course, it’s a toast to your health. While we would like to toast to your health this St. Patrick’s Day, we’d rather give you some tips on how to eat a little healthier while you celebrate the wearing of the green. Continue...

  • Your Guide to Eating Green for St. Patrick’s Day

    March 1, 2012 Le Cordon Bleu Boston 0 Comments

    St. Patrick’s Day originally started out as a solemn religious holiday, but has since morphed into a raucous celebration of all things Irish. Most major cities, especially Boston, have St. Patrick’s Day parades where revelers don their oversized green sunglasses, green beads, and “Kiss Me I’m Irish” t-shirts, whether they are Irish or not. Continue...

  • Creating a Green Kitchen

    February 29, 2012 Le Cordon Bleu Scottsdale 0 Comments

    Many of us have heard the term “going green,” but perhaps are puzzled how we can incorporate these eco-friendly alternatives to everyday life into our homes. Think about the places in your house where you typically are consuming the most energy. If you are an avid cook, or even if you simply cook one meal a day, throughout the entire process from stove to table, you are consuming energy each step of the way. As the general population has started to become more and more aware of the environment and sustainable practices, the culinary arts have largely begun to follow the trend. Many restaurants and cooking schools, like Le Cordon Bleu Scottsdale location, advertise their green techniques proudly. So how can you make your own kitchen sustainable? Here are a few ideas to get you started. Continue...

  • Clay-Pot-Cooking-History-Tips-and-Tricks

    February 28, 2012 Le Cordon Bleu San Francisco 0 Comments

    Continue...

  • A Closer Look at the Bento Box Trend

    February 27, 2012 Le Cordon Bleu Sacramento 0 Comments

    If you have ever been to a Japanese restaurant, especially for the lunch menu, you have probably seen the bento box option. Not sure what that is? It’s basically a traditional single serving Japanese meal. It’s sectioned off so that each part of the meal is separated in its own compartment. California culinary trends are typically the most cutting edge and well noted – the bento box trend has been spreading quickly and with the wonderful assortment of fresh fish available for sushi in California, those near the ocean get the best of it all! The history of the bento box is something that dates back much further than the comparably “new” trend of preparing this Japanese traditional meal in American culture. Continue...

  • Chicken-Fried Steak: The Unofficial Meal of Texas

    February 22, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    What does a Minnesota culinary institute have to do with Texas cooking? With culinary trends moving away from highbrow cooking techniques and towards down home techniques with a twist, they have a lot to do with each other. Students at Minnesota culinary institutes are learning how to reinterpret classic comfort food cooking in new and unexpected ways. Let’s take a look at one of the mainstays of Texas cooking: chicken-fried steak. Continue...

  • Beyond Peanut Butter: Other Spreads for the Allergic

    February 21, 2012 Le Cordon Bleu Miami 0 Comments

    Thanks to increased levels of sensitivities and more and more allergies, cooking training today requires a new level of awareness. Students at culinary schools in Florida have new things to learn. They need to learn both what pleases the pallet and what is safe to eat. One of the biggest concerns is a peanut allergy. Continue...

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