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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • Culinary Spotlight: American BBQ

    August 29, 2009 Le Cordon Bleu Austin 0 Comments

    Pork or beef? In barbeque circles this is the most important question there is, especially for Texas chefs. Texans like their beef for sure, but there is much more to American BBQ than brisket and beef ribs. Some brave Austin chefs have even begun to put pork ribs and shoulder on their menus. While that may be akin to treason deep in the heart of Texas, it is common territory for barbeque cooks around the country. Continue...

  • Career Spotlight: French Cooking

    August 28, 2009 Le Cordon Bleu San Francisco 0 Comments

    So what’s all the fuss about French cooking anyway? Why does it get such an exalted position as one of the finest cuisines in the world? Maybe it’s because the word cuisine is French. Or maybe it’s because of the tradition of excellence that has been bred into French food and culture since the Middle Ages. Even the modern restaurant has its origins in French culture. So it’s safe to say that French cooking has influenced just about everything in Western cuisine. Continue...

  • Top 5 Reasons to Earn a Culinary Diploma

    August 28, 2009 Le Cordon Bleu Scottsdale 0 Comments

    The culinary industry is an industry defined by talent, passion, drive, and creativity. Many working culinary professionals have pursued culinary degrees in order to help further their careers. Continue...

  • Cooking for a Living in Arizona

    August 27, 2009 Le Cordon Bleu Scottsdale 0 Comments

    Being a professional chef has its advantages: working with delicious ingredients and talented people in a field that you love and expressing your creativity through the culinary arts. But one of the biggest has to be getting to work in some of the most exciting, beautiful, and exotic locations around the world. Few things go together better than travel and great food. Continue...

  • Oregon Wine Region

    August 27, 2009 Le Cordon Bleu Portland 0 Comments

    The Willamette Valley in Oregon is host to two-thirds of Oregon’s wineries and vineyards. More than 200 wineries make their home here as it is one of the best Pinot Noir producers in the world. Many outdoor activities such as hiking, biking, and golfing make this an attractive destination when visiting nearby Portland. Continue...

  • Summertime Cooking Trends

    August 26, 2009 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Summertime brings warm weather and blue skies. The kids are out of school and Americans hit the road for their annual family vacations. Continue...

  • Career Spotlight: Executive Chef

    August 26, 2009 Le Cordon Bleu Pittsburgh 0 Comments

    You don’t need to graduate from a top culinary school to become an executive chef, but it makes the already challenging road of getting to this top position in the food service industry a little easier to travel. Continue...

  • Working as a Chef in the Hotel Industry

    August 25, 2009 Le Cordon Bleu Orlando 0 Comments

    It takes two different but extremely important skill sets to become a successful chef: 1) creativity and 2) being a good manager. As a young culinary student or line cook, you must show a flair for creativity and the ability to create and prepare innovative recipes. As you progress through the kitchen ranks, you will be given more responsibility over the operations of the kitchen Continue...

  • St. Louis and Mississippi River Cuisine

    August 24, 2009 Le Cordon Bleu St. Louis 0 Comments

    True to its heritage as the "Gateway to the West," St. Louis has a little something to offer everyone. From the nation’s second oldest symphony orchestra to championship sports teams to a history that dates back to pre-colonial times. Continue...

  • Cuban Influence on South Florida Cooking

    August 24, 2009 Le Cordon Bleu Miami 0 Comments

    Bistec de Puerco. Bacan. Ropa vieja. Picadillo. If you know these dishes, then you know Cuban cuisine. You also know that Cuban cuisine is a delicious treat filled with quality ingredients and simple, but incredible flavors. It’s not available in many parts of the United States, but there is obviously no shortage in South Florida. Continue...

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