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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • Busy Tonight? Try a 30-Minute Meal

    February 21, 2012 Le Cordon Bleu Los Angeles 0 Comments

    Being too busy seems to be a disease, and it’s catchy. Everyone is busy these days. Mom and dad have work and family obligations. The kids have school, soccer, music lessons, and all the other things that have kids carrying around Day Planners. With all this running around, family meal times are quickly becoming a thing of the past. California culinary traditions are being replaced by fast food and meals from a box. Continue...

  • Yuck! Tips to Get Kids to Eat Their Veggies

    February 17, 2012 Le Cordon Bleu Las Vegas 0 Comments

    Colleges in Nevada are filled with nutritionists, psychologists, and dieticians who struggle to learn how to get kids to eat their vegetables. Getting a bill through Congress is usually easier. It isn’t, however, an impossible task. Children can be taught to eat vegetables with a smile and even ask for seconds, if you start early and try to avoid the dreaded chicken nuggets and French fries trap. Continue...

  • How to Make a Pastry Puff Crust

    February 17, 2012 Le Cordon Bleu Dallas 0 Comments

    When it comes to baking, many people think they simply have what it takes or they don’t. But even if your skills leave much to be desired, if you have the passion to bake, the skills will come to you with time and practice. Some find it may be helpful to enroll in a baking program, while others may choose to enroll in a specific class or program at a Texas Culinary school like Le Cordon Bleu. If you aren’t sure where to start, try this recipe from Chefs.com for a puff pastry tart to get you started. Continue...

  • How to Get the Most Nutrition from Your Veggies

    February 16, 2012 Le Cordon Bleu Chicago 0 Comments

    From the time we are old enough to start making our own food choices, we are told, “eat your veggies!” But maybe we should have been told more specifically, “eat your parboiled veggies.” Vegetables are nature’s own complete package of nutrient rich and tasty snacks but without the proper cooking training, you may be unknowingly stripping out the healthiest parts! Parboiling is one vegetable preparation technique that not only makes veggies more palatable and more colorful, but also helps lock in the nutrients. It is also a great technique to help remove the skins from fruits and veggies or for preparing them for use in other recipes. Continue...

  • How to Make Homemade Mayo

    February 16, 2012 Le Cordon Bleu Boston 0 Comments

    Graduates of culinary universities around the world know the secrets of making delicious homemade mayonnaise. If you already like mayonnaise, then you will love homemade mayonnaise. If you don’t like mayonnaise, then you will love homemade mayonnaise. Yes! It’s that good. And it’s easier than you think, too. Continue...

  • Le Cordon Bleu College of Culinary Arts in Las Vegas Ranked 5th by StateUniversity.com

    February 14, 2012 Le Cordon Bleu Las Vegas 0 Comments

    Are you looking for a great college to attend in the state of Nevada that presents graduates with hands-on career education that prepares them for work in the career of their choice? Then look no farther than Le Cordon Bleu College of Culinary Arts in Las Vegas. It was recently ranked as the 5th best college or university in Nevada by StateUniversity.com, the leading website for college and university information. Continue...

  • How-to-Saute-Like-a-Pro

    February 14, 2012 Le Cordon Bleu Austin 0 Comments

    Every first year student at Le Cordon Bleu, Austin must master the art of sautéing. So should you, if you want to take your cooking to the next level. At its simplest, sautéing is cooking food in a skillet or pan with a small amount of fat. The word sauté means “to jump”, which is what the cooking food appears to do in the pan. Sautéing is the cooking technique behind such popular dishes as shrimp scampi and stir-fry. Continue...

  • Catching Up with Le Cordon Bleu College of Culinary Arts Atlanta Alum, Tony Sharpe

    February 13, 2012 Le Cordon Bleu Atlanta 0 Comments

    So what would you expect a chef to some of the biggest names in professional sports and entertainment to be doing on a Sunday morning? Playing golf with someone from his client list that includes Super Bowl champions Rodney Harrison and Tony Jones, NFL Pro Bowler Joe Horn, and former NBA point guard Eric Snow? Good guess, but no. He certainly has the opportunity to do so, but to find Chef and Georgia culinary school superstar, Tony Sharpe, alum of Le Cordon Bleu College of Culinary Arts in Atlanta, on a Sunday morning you will have to stop into Café 458, where he will be serving brunch to hungry Atlantans. Continue...

  • Le-Cordon-Bleu-Students-Compete-in-the-San-Pellegrino-Almost-Famous-Chef-Competition

    February 13, 2012 Le Cordon Bleu Le Cordon Bleu 0 Comments

    Continue...

  • Food & Wine Magazine is searching for the Best New Pastry Chef

    February 10, 2012 Le Cordon Bleu Le Cordon Bleu 0 Comments

    The People’s Best New Pastry Chef! Continue...

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