A Le Cordon Bleu Student's Blog

The 19th of August started my second term at Le Cordon Bleu Los Angeles with Culinary Foundations 2! This term is at warp speed compared...

Stocks in French are referred to as the "fond" or foundation, and with good reason, a well prepared stock can be used as the base ...

Aug 15th marked the end of my husbands and my first term as Le Cordon Bleu students! I couldn't believe it went by so quickly but then I...

As a culinary student I have an appreciation for real food and more importantly local and organic foods. That's ...

Culinary Foundations Week 4: Roux Today in class chef taught us about sauces and the importance of viscosity. Have you ever had a puddle of ...

 One of my biggest pet peeves is people working in kitchens serving the public that don't pull back their hair or at least wear covers. ...

Guess what's in season again? Watermelon, Cantaloupe, and other Melon varieties! Deliciously sweet and refreshing these fruits are a sum...