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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • Can Chicken Soup Cure the Common Cold?

    March 27, 2012 Le Cordon Bleu Miami 0 Comments

    Colleges in Florida teach everything from how to cook to rocket science and everything in between. Technology is used to teach those lessons and spread education around the world. Yet, even in this modern age of technology, we’ve all heard of various home remedies or folk medicine recipes that range from the slightly uncommon to the completely bizarre. Some take the form of adages: “Feed a cold, starve a fever.” Others may include teas made from or the direct ingestion of many different plants and herbs. Continue...

  • How to Cook Winter Squash

    March 27, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Winter squash is a festive and colorful addition to many cool weather dishes. It’s easy to scoop one into your cart simply because it looks appealing and would perhaps make a great centerpiece, but you may unknowingly be missing the best part. Winter squash is not only creamy and great tasting but also very nutritious. Don’t let its thick skin fool you. You too can prepare winter squash! Continue...

  • Five Things That Will Improve Your Cooking

    March 26, 2012 Le Cordon Bleu Los Angeles 0 Comments

    Maybe you’re a Los Angeles cooking school student hoping to be culinary professional one day. Maybe you’re a working professional with a culinary arts degree who is looking for a way to stand out from the competition. Or maybe you’re a homemaker who just wants to cook tastier meals for you and your family. No matter what you are, we’ve put together this list of five things that will help improve your cooking. Continue...

  • Charcuterie: A Guide to Prepared Meats

    March 26, 2012 Le Cordon Bleu Dallas 0 Comments

    Before the icehouse, there was charcuterie. Before refrigeration, there was charcuterie. Before artificial preservatives, there was charcuterie. Which is to say that charcuterie, from the French for “cooked meat”, is a group of centuries old culinary techniques for preparing, cooking, preserving, and presenting meat products. Despite it’s ancient heritage, dating back more than 6,000 years, it remains popular throughout Europe and North America. In fact, most of today’s deli meats are charcuterie products. Continue...

  • How to Properly Sharpen a Kitchen Knife

    March 23, 2012 Le Cordon Bleu Boston 0 Comments

    Massachusetts culinary professionals know that a sharp knife is a safe knife. That’s because a sharp knife requires significantly less pressure to be applied for it to do its job. Dull knives require more,making them more likely to slip and cause injury. Your dull knife might not being doing such a good job on those tomatoes, but you’d be surprised how easy it can slip and slice your finger. Continue...

  • Five Delicious Chicago Food Traditions

    March 23, 2012 Le Cordon Bleu Chicago 0 Comments

    Chicago takes second place to no one when it comes to food, not even New York City. Its combination of upscale dining and traditional ethnic foods makes it a must-eat destination for foodies from all over the world. Bill Swerski’s Superfans from Saturday Night Live may have made the city famous for “Da Bears” and “Polish sausage”, but there’s much more to eating in Chicago than that. We’ve put together a list of five of the most famous Chicago food traditions for you to, uh … chew on. Enjoy! Continue...

  • 7 Traditional Irish Meals

    March 22, 2012 Le Cordon Bleu St. Louis 0 Comments

    The Irish are a very hearty people that have a long and rich history of both food and drink. The cold climate of Ireland combined with its terrible famine have produced some incredibly soul-warming foods that take “comfort food” to a whole new level. While most traditional Irish foods are pretty simple and require few ingredients, given the proper atmosphere they will rival any 5-star restaurant dish in the world. Below are 7 of the most popular traditional Irish meals that you can learn to make at St. Louis culinary schools. Continue...

  • How to Make Beef Stock

    March 22, 2012 Le Cordon Bleu Austin 0 Comments

    If you are looking to take your cooking skills to the next level, there is no more important thing to learn than learning how to make your own stocks. Every first year student at cooking schools in Texas and beyond must learn how to make them. Continue...

  • 7 Healthier Alternatives to French Fries

    March 21, 2012 Le Cordon Bleu Los Angeles 0 Comments

    Hot. Crispy. Hearty. Salty. Perfect. These are just a few ways to describe French fries. They are one of the most popular foods in the U.S. California culinary schools even teach students how to make twice-fried fries just like they do in the bistros of Paris and Brussels. Continue...

  • 5 Creative Food Games You Can Play

    March 21, 2012 Le Cordon Bleu San Francisco 0 Comments

    While California culinary schools and cooking classes are not always known for their game playing, getting creative with your food can be a great way to express your culinary interests with family and friends. It is also a great way to get the picky eaters in your family to think about the food on their plate in a new way. The next time you need to liven up a party or BBQ consider breaking out on of these fun food games. Continue...

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