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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • How to Prepare and Bake Pumpkin Seeds

    October 3, 2011 Le Cordon Bleu Las Vegas 0 Comments

    Halloween is the time for all things great and gruesome. Candy, candy and more candy nearly everywhere you look. While chocolate and other sugar saturated treats are staples of the season, it doesn’t mean that you can’t take a slightly healthier approach with your own culinary techniques. Continue...

  • How to Make Day of the Dead Sugar Skulls

    October 3, 2011 Le Cordon Bleu Los Angeles 0 Comments

    Día de los Muertos, Day of the Dead, is a day of celebration in Mexico and for many Mexican Americans living in the United States. Traditionally it is celebrated on November 2 and is a time of remembering loved ones who have passed away. Many decorations of the season are similar to the American Halloween themed decorations since the skeleton is typically represented. Continue...

  • Out with the Old … Food Pyramid That Is

    September 28, 2011 Le Cordon Bleu St. Louis 0 Comments

    Even in our world of modern technology and advanced medicine, doctors, nutritionists, dieticians and other healthcare professionals are unable to agree on what constitutes healthy eating. Sure, they can all agree that pizza, burgers, soda, and fries for every meal are bad for you. Beyond that, however, there is little agreement on what a “balanced meal” is. Continue...

  • Vacation Foods to Improve Your Mood

    September 27, 2011 Le Cordon Bleu Seattle 0 Comments

    Vacations are supposed to be enjoyable, a time for family and fun. They can also be quite demanding, especially when it comes to what you are eating. Busy schedules can delay normal meal times for hours, and lengthy road trips can mean eating out more than you are used to. And, if you’re on a diet, forget about it. Continue...

  • Root Vegetables: Out of Sight, But Not Out of Mind

    September 26, 2011 Le Cordon Bleu Sacramento 0 Comments

    Before the days of South American produce filling grocery store shelves in the dead of winter, root vegetables were just about the only produce available in most parts of the country. Whether purchased or grown at home, root vegetables got families through the winter until more delicate produce became available in the spring and summer. Most homes even came complete with root cellars, where root vegetables like onions and potatoes were stored along side canned preserves and pickled vegetables. Continue...

  • Gastropubs: What the Heck Are They?

    September 23, 2011 Le Cordon Bleu Portland 0 Comments

    Although it sounds more like a gastrointestinal condition, gastropubs are nothing to fear. In fact, if you’ve got one in your neighborhood, you should cancel your plans and have dinner there tonight. That’s right, dinner. Gastropubs are restaurants, but not just any restaurant. Part shot and beer pub, part wine bar, and part upscale restaurant, they are an amalgam of all things culinary. Think of them as a combination British pub and French bistro and you start to get the idea of a gastropub. Continue...

  • How-to-Make-Pickles

    September 22, 2011 Le Cordon Bleu Orlando 0 Comments

    There are few greater food pleasures than pickling your own fresh produce, either from your own garden or a farmer’s market. You can put up your own jars and eat delicious, fresh produce all winter long. You can also save a lot of money, too, especially if you grow the produce yourself. Continue...

  • Hot or Not: Cooking in Seattle with Peppers

    September 21, 2011 Le Cordon Bleu Seattle 0 Comments

    Cooking with peppers, either hot or mild, is more popular now than it ever has been, and it doesn’t take Le Cordon Bleu training to do it. There are still quite a few home cooks and food enthusiasts, however, who are intimidated by them. They worry that peppers are just too hot to cook with and that they are best left to the professionals. Continue...

  • Five Knife Skills Every Chef Should Know

    September 20, 2011 Le Cordon Bleu San Francisco 0 Comments

    From entry-level cooks to the most successful chefs, the most commonly used skills in the kitchen are knife skills. Every culinary arts education is steeped in proper knife skills. And to progress from the entry-level jobs to a chef requires top notch knife skills. Continue...

  • Mirepoix: The Key to Delicious Fall Soups

    September 19, 2011 Le Cordon Bleu Portland 0 Comments

    Fall doesn’t have to be a hang-your-head-low moment. Fall means a lot of fun things too: those beautiful leaves, pumpkin patches, football, apple cider, and soups and stews. Cooking in Oregon in the fall is the perfect time for soup. And if you’re planning on some homemade soups and stews this fall, then you need to know about mirepoix. Don’t worry. While the word mirepoix is French, you don’t have to be pursuing an education at a culinary institute to use it in your cooking. Continue...

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