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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • 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...

  • 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...

  • 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...

  • Best Time of Year to Enjoy the Restaurants of Scottsdale

    August 23, 2009 Le Cordon Bleu Scottsdale 0 Comments

    With beautiful weather year-round and over 300 days of sunshine annually there really isn’t it a bad time to enjoy time spent in Arizona. Continue...

  • Why Now is the Best Time to go into Culinary School

    August 23, 2009 Le Cordon Bleu Las Vegas 0 Comments

    There is no question that the food service industry is a growth industry. With over 13 million employees nationwide, it is one of the largest private sector employers in the nation. On top of that, the national industry is expected to add an additional 1.8 employees over the next decade with employment reaching 14.8 million employees by 2018*. Many of those new jobs will go to Las Vegas food service professionals. Continue...

  • 5 Culinary Trends in 2009

    August 22, 2009 Le Cordon Bleu Orlando 0 Comments

    The food service industry is resilient and innovative. It has to be. Maybe more so than any other industry it is affected by economic ups and downs. As a result, the industry has learned to respond quickly to consumer demand--sometimes with success; sometimes not. This year is no exception. A great Florida culinary program can help you be ahead of the curve in adapting to the trends of the cooking industry Continue...

  • Cooking with California Produce

    August 21, 2009 Le Cordon Bleu Sacramento 0 Comments

    California chefs may have it easier than chefs from anywhere else in the country. They have the luxury of living and working in one of the most bountiful farming regions in the world. From the orange groves and avocado fields of Southern California to the grapes of the Northern coast to the vast agricultural powerhouse of the San Joaquin Valley, California produces hundreds of varieties of fruits and vegetables. The produce grown in California graces the kitchens and tables of homes and restaurants around the world. Continue...

  • Best Online Resources for Cooking

    August 21, 2009 Le Cordon Bleu St. Louis 0 Comments

    Whether you are fresh out of high school or have been working in the food industry for a number of years, it is essential to have a grasp of basic cooking skills and an understanding of popular food techniques and trends before enrolling in a cooking school in St. Louis. Continue...

  • Dinner Party: Why Cooking is Fun

    August 20, 2009 Le Cordon Bleu Los Angeles 0 Comments

    Besides being a basic life skill that we all should have at least a basic understanding of, cooking and preparing food for ourselves and others can be one of life’s most pleasurable experiences. Continue...

  • Is the Cooking Profession Recession Proof?

    August 20, 2009 Le Cordon Bleu Las Vegas 0 Comments

    The short answer is no. Given the right set of circumstances, every industry and every profession can be negatively affected by a recession. The real question is whether or not the profession maintains a level of stability or growth during economic downturns without being caught up in the tide. In that case, the answer is yes. Continue...

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