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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • Don’t Like Veggies? Try Roasting Them

    October 31, 2011 Le Cordon Bleu St. Louis 0 Comments

    The scientific and anecdotal evidence is everywhere you look: Eating more vegetables is good for you. From losing weight to fighting diabetes to preventing heart disease and certain cancers, consuming more and greater varieties of vegetables in your diet will make you healthier. With a deep connection to America’s farming heartland the St. Louis culinary arts scene has long history with vegetables of all varieties. Like everywhere else, however, more needs to be done to incorporate vegetables in everyday meals. Continue...

  • It’s Pumpkin Season Again

    October 28, 2011 Le Cordon Bleu Scottsdale 0 Comments

    Fall is here once again, and with it comes the trappings of the season: colorful piles of leaves, a chill in the air, withered cornstalks, ghost, goblins, devils, and, best of all, pumpkins. The pumpkin is one of the most versatile fruits, making it popular for a lot more uses than just Jack O’ Lanterns. Continue...

  • Pork-Tonkatsu-A-Perfect-Weeknight-Meal

    October 28, 2011 Le Cordon Bleu Seattle 0 Comments

    School, work, soccer practice, music lessons, and volunteer time: every family seems to have less and less time. Our obligations and activities seem to team up and take all of time. Unfortunately, one of the first activities we sacrifice for more time is dinnertime. For some families, it is the one and only chance for everyone to be together and share some time with each other. Don’t let that happen to you. Look for easy recipes that take a half hour or less to prepare and share some time with your family. Continue...

  • Three Unsung Heroes of the Kitchen

    October 27, 2011 Le Cordon Bleu San Francisco 0 Comments

    Most American kitchens are filled with dozens of gadgets that once seemed like great ideas but are now just collecting dust. Cooking in San Francisco is a trend prone business. You might have been caught up in a certain fusion movement and bought your share of these unused tools. They were either too difficult to use and clean or simply didn’t do the job they were supposed to. Used once, they were tossed into a drawer or the back of the pantry and forgotten. Continue...

  • How to Carve a Frightening Pumpkin

    October 27, 2011 Le Cordon Bleu Sacramento 0 Comments

    Every year as the air turns cool and the leaves begin their colorful transformations, thoughts turn to tricks, treats, and things that go bump in the night. Halloween is a holiday full of fun for all ages. One of the best parts is the carving of Jack O’ Lanterns. These ultimate symbols of Halloween began as a way to scare off the ghosts and devils that are said to prowl the earth on All Hallows Eve. Today, however, they’re just great way to add some frightful fun to our most chilling holiday. Continue...

  • Master Chef Season 3 Casting Calls!

    October 26, 2011 Le Cordon Bleu General, Le Cordon Bleu 0 Comments

    The Masterchef judges are once again giving you the chance to show America your culinary skills! Continue...

  • The Healthy Benefits of Fermented Foods

    October 26, 2011 Le Cordon Bleu Orlando 0 Comments

    Fermented foods have been a part of the human diet for tens of thousands of years. New evidence shows that these fermented foods have played a large part in maintaining our health and survival as a species. As any first year Florida culinary arts school student can tell you, fermentation is a process where microorganisms are added to foods to convert carbohydrates into alcohols and other acids. Two of the most common microorganisms are yeast, found in most leavened breads and alcohols, and lactobacilli, found in yogurt and other non-alcoholic fermented foods. Continue...

  • How to Read Food Labels

    October 26, 2011 Le Cordon Bleu Portland 0 Comments

    When it comes to food, the old adage “what you don’t know can’t hurt you” is false. If you don’t know what is in the food that you are eating, then you could be doing a lot of harm. In addition to the food that you see advertised on the label, there can be any number of natural or artificial additives that affect everything from taste to color to the products shelf life. It is important that you begin to read ingredient and nutrition labels to understand exactly what is in the foods you are consuming. Continue...

  • DIY Halloween Candy

    October 25, 2011 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Prices for everything are more expensive these days. Even Halloween candy has been hit hard by the boogeyman of inflation. When was the last time you or your kids saw a full-sized Snicker’s or Butterfinger?It’s probably been a lot of years.It’s not that people don’t want to give out great treats at Halloween.It’s simply a matter of expense.Those big candy bars are expensive, even at your favorite wholesale club. Continue...

  • Learning the Health Benefits and Drawbacks of the Many Types of Sugar

    October 24, 2011 Le Cordon Bleu Miami 0 Comments

    Sugar gets a bad name these days. While most of us are trying to cut back on our intake of sweets, sugar is an important part of the culinary arts. If you love to create confections and enjoy baking classes than it is beneficial to know about the many different types of sugars that your recipes may call for. While nutritionally there is not a great difference between the different sugars, they all contain 4 calories per gram; some are more processed than others. There are times where you will want to stray from the classic white sugar you add to your coffee in the morning. Here are some of the most popular varieties of sugar you will find in the baking section of your local grocery store. Continue...

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