Profile cover photo
Profile photo
Le Cordon Bleu
853 followers -
Classic Culinary Techniques Combined with Modern Innovations at Le Cordon Bleu School for Culinary Arts
Classic Culinary Techniques Combined with Modern Innovations at Le Cordon Bleu School for Culinary Arts

853 followers
About
Le Cordon Bleu's posts

Post has attachment
Learn How To Properly Fabricate A Chicken - Step by step instruction taught by the Chefs of Le Cordon Bleu College of Culinary Arts. 

Post has attachment
Le Cordon Bleu Atlanta welcomed the National Restaurant Association Educational Foundation to their campus for a summer camp.
Photo

Post has attachment
What an inspiring article from LA Weekly​. Way to go Chefs Delilah Cannon and Anquinetta Hubbard. #LAWeekly  

http://www.laweekly.com/restaurants/two-chefs-who-left-prestigious-gigs-for-skid-row-5534054

Post has attachment
How do bees make honey? It takes thousands of dedicated honey bees working together to produce the sweet stuff that we often take for granted. Learn how they do it: 

http://www.chefs.edu/Student-Life/culinary-central/May-2015/How-Do-Bees-Make-Honey/?src=c37412

Post has attachment
You know your favorite varietals of wine, and you likely know your favorite celebrities. But did you know which celebrities own vineyards and produce those varietals? #CookingTrends

http://www.chefs.edu/Student-Life/culinary-central/May-2015/Which-Celebrities-Own-Vineyards/?src=c37412

Post has attachment
Cheryl Forberg, chef and dietitian on NBC's hit show "The Biggest Loser" tells all in new book, "A Small Guide to Losing Big." #FamousChefs

http://www.chefs.edu/Student-Life/culinary-central/May-2015/Twelve-Tips-for-Losing-Weight-by-Cheryl-Forberg/?src=c37412

Post has attachment
Is meroir a term you should be familiar with? You don't have to enjoy oysters to believe it's important — here's why: 
#CookingTrends

http://www.chefs.edu/Student-Life/culinary-central/May-2015/What-Is-Meroir/?src=c37412

Post has attachment
Le Cordon Bleu Orlando celebrated the degree completion of our graduates on April 25th. Close to 200 students participated in the event with their friends and family looking on. We were honored to have Chef Joe Alfano, CEC and Executive Chef of Islands of Adventure, Universal Orlando as our keynote speaker. He shared with the students “Chef Joe’s 10 Culinary Commandments” and how his large New York Italian family was at the core of his food philosophy. #LCBOrlando

http://www.chefs.edu/Student-Life/culinary-central/April-2015/2015-LCB-Orlando-Commencement-Ceremony/?src=225976

Post has attachment
Our second Career and Networking Expo of the year was held on April 29th. Over 40 employers were in attendance looking for great talent and eager employment candidates.  #LCBOrlando

http://www.chefs.edu/Student-Life/culinary-central/April-2015/Second-2015-Career-and-Networking-Expo-at-LCB-Orlando/?src=225976

Post has attachment
Today's non-GMO labeling laws, adopted by Connecticut, Vermont and Maine, are an interesting opportunity for manufacturers. Read why, according to an expert in botanicals:
#CookingTrends

http://www.chefs.edu/Student-Life/culinary-central/May-2015/New-Non-GMO-Labeling-Laws-Leave-Manufacturers-Scrambling/?src=c37412
Wait while more posts are being loaded