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Videos uploaded by user “LeCordon Bleu”
How to Hold a Knife - Properly Using a Chef's Knife
 
01:37
Do you correctly know how to hold a knife? Learn 4 effective gripping methods, the cutting motion technique, and guide hand positioning. Chef Jon-Paul Hutchins, Le Cordon Bleu College of Culinary Arts, will teach you the basics of properly using a chef's knife. Visit Chefs.edu to learn more techniques and watch cooking demonstrations. Join our Facebook community.
Views: 203063 LeCordon Bleu
Potato Tourne Technique
 
03:01
Impress your family and friends with a technique that can help make you look like a culinary professional. It is called a Tourne. Tourne refers to "turned" vegetables cut into a football shape with seven equal sides and ends left flat. It is great for roasting, steaming, or boiling. You can use them in a variety of ways. Chef Jon-Paul Hutchins from Le Cordon Bleu College of Culinary Arts demonstrates this cooking technique. For the knife positioning, place across the pad of the hand with the forefinger wrapped around the blade. Not touching the sharp end of the blade but holding it in place. When making the cut, take the potato and peel it. Then cut the ends off. All the trimmings can be used later to make mash potatoes or potato soup. So keep them. Slice the potato down the middle. Pick up the potato and turn the potato into the knife. It is the same motion as taking the lid off a peanut butter jar. The motion is to squeeze the knife into the potato. Visit http://www.chefs.edu and join our Facebook community for more techniques and cooking techniques and demonstrations.
Views: 293852 LeCordon Bleu
How to Tie a Cravat
 
01:47
As a culinary professional, it is important that you learn how to tie a cravat as it is a part of your uniform. One reason that chefs wear a cravat is that it keeps them from perspiring in the food as they prepare it. Also, it helps them keep from getting a cold as they go in and out the cooler. Here is how you tie a cravat. Lay your cravat on a table with the point towards you. Fold the point half way up. Put a nice crease in it and continue to fold all the way up. Make sure the seam is covered in the back. Pull it up over your neck. You will want a long end and short end. Take the long end and put over the short end. Take it underneath, and back over the top. Then up, and tuck it around the back. As it comes back through, we are going to loop it through the loop in the front. Straight down and tighten. Take the two tails and pull through the back and tuck into the knot. And that is how you tie a cravat. Learn more at http://www.chefs.edu.
Views: 140500 LeCordon Bleu
How to Write with Chocolate
 
02:17
Forget the cream or frosting, use chocolate to write with on your cakes. Follow along with this video brought to you by the chefs at Le Cordon Bleu. For information on baking and pastry programs, visit http://www.chefs.edu
Views: 241421 LeCordon Bleu
How To Properly Peel Tomatoes
 
02:32
Learn why it's important to peel tomatoes and the proper technique. Brought to you by the Chefs of Le Cordon Bleu. Visit http://www.chefs.edu for more recipes.
Views: 20590 LeCordon Bleu
Learn Frosting Piping Techniques from Le Cordon Bleu
 
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Follow along with our chef and learn several piping and cake decorating techniques. Have fun, be creative and give it a try! Find more decorating tips on http://www.chefs.edu. For information on professional baking and pastry training or to register for a cake decorating workshop visit http://www.chefs.edu.
Views: 380484 LeCordon Bleu
How to Cut Chiffonade
 
02:10
Learn 2 classic techniques of how to cut Chiffonade. Watch Chef Jon-Paul Hutchins as he demonstrates these Chiffonade cutting methods using basil. Chef Jon-Paul Hutchins, Le Cordon Bleu College of Culinary Arts demonstrates how to cut Chiffonade quickly and easily. Visit Chefs.edu for more techniques and cooking demonstrations. Join our Facebook community and find out about upcoming events and cooking demonstrations at local Le Cordon Bleu campuses.
Views: 29110 LeCordon Bleu
Learn How to Braise Shortribs demonstrated by Master Chef Edward Leonard
 
12:17
Do you wonder what it means to braise? Watch Master Chef Edward Leonard, Le Cordon Bleu, demonstrate the technique of braising using short ribs. Braising adds a great flavor to meats and only requires a few ingredients and steps. Visit Chefs.edu for more techniques and cooking demonstrations. Join our Facebook community and find out about upcoming events and cooking demonstrations at local Le Cordon Bleu campuses.
Views: 194535 LeCordon Bleu
How to Whip Cream
 
02:10
In this video you will learn how to whip cream from a culinary expert. First, you will need two bowls and granulated or powdered sugar. In one bowl, add an ice bath and place the other bowl on top. Keeping your cream cold while you whip will solidify the fat right away. Pour your cream and begin to whip. Once the cream gets thick and the volume is maximized, grab the granulated or powdered sugar and whip until firm. Make sure to whisk from the wrist and not from the elbow or shoulder. Don't over whip the cream. Whisk until there are stiff peaks present. Learn more culinary advice from the experts at Le Cordon Bleu. Visit http://www.chefs.edu today.
Views: 75113 LeCordon Bleu
How to Tie a Roast with a String
 
03:44
Watch and learn the proper way to tie a roast with a string. Certified Master Chef Edward Leonard, Le Cordon Bleu, demonstrates the roast tying technique and explains why it is important. Why tie a roast? We want to make sure the meat stays firm and nice & even. Take some butchers twine and go under the meat. Make a loop around your fingers and make a knot and pull tight but don't tear the meat. Now take the string and loop under and repeat. Now turn meat over and cut the string. Go over, under and pull till complete. Now tie the two ends together. Now we have a beautiful cut filet piece of meat that will cook evenly with this old butchers trick.
Views: 473589 LeCordon Bleu
What to Expect from Culinary School
 
01:21
It's all about what you're experiencing. Culinary school is the start of your journey. It is a place to become immersed in the culinary world. In the kitchen where you'll spend most of your time, demands commercial grade equipment, quality tools and fine ingredients. Expect to be surrounded by people who share your same passion for creativity and mentors who encourage you every step. You want to put your skills into practice? In culinary school, you will learn all the different jobs of a functioning dining room and kitchen. Experience the real world, in an actual restaurant kitchen or dining room At the Le Cordon Bleu, you don't just learn cooking, you experience in kitchen classrooms with current industry equipment and tools. Just like modern restaurant kitchens, you can learn from seasoned chef instructors focused on developing your creativity and preparing you to become a culinary professional. At Le Cordon Bleu culinary school, you learn the way to prepare for a culinary career. Click http://www.chefs.edu to learn more.
Views: 114030 LeCordon Bleu
Supreme and Segment Oranges - Le Cordon Bleu
 
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Every wonder how to get your oranges looking like a culinary professionals. The Chefs at Le Cordon Bleu College of Culinary Arts show you how to supreme and segment oranges. This technique is great for adding oranges to salads and other dishes to get a top restaurant quality look.
Views: 12945 LeCordon Bleu
How to Saute - Sauteing Chicken
 
03:25
Chef Leonard, certified master chef at Le Cordon Bleu, demonstrates the technique of sauté. It basically is taking the meat and pan-frying it in a little bit of fat. To sauté chicken, take a little bit of grape seed oil and a touch of butter and add to the frying pan. Turn the heat to medium-high and get it nice and hot. Season the chicken and add the chicken to the frying pan. Finish cooking the chicken until golden brown. This is how to sauté chicken. Now we are going to add a mushroom sauce. Keep the pan on medium-high. Add mushrooms and reduced chicken stock to the pan. Reduce the sauce. Add the chicken back to the pan to incorporate with the flavor. Learn more at http://www.chefs.edu.
Views: 58325 LeCordon Bleu
How To Properly Fabricate A Chicken - Le Cordon Bleu
 
09:25
Learn how to fabricate a whole chicken. Fabricating chicken is important with Chefs, learning how to fabricate properly is even more critical. Watch this video from the Chef of Le Cordon Bleu as they teach you step by step how to fabricate a whole chicken.
Views: 35381 LeCordon Bleu
Culinary Arts School Video Tour | Le Cordon Bleu
 
06:34
Step inside our kitchens and see how Le Cordon Bleu leads the way in one of the country's premier culinary arts programs. Tour Le Cordon Bleu campuses virtually and experience what it's like to be immersed in a hands-on training environment dedicated to students' culinary creativity. For more information about Le Cordon Bleu and its campuses, please visit: http://www.chefs.edu/Request-Information
Views: 179219 LeCordon Bleu
How to Make Creme Anglais
 
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Watch how Chef Marilyn Santos-McNabb, a Chef instructor at Le Cordon Bleu Culinary School, makes a delicious crème anglais. This is a popular sauce for baking. For information on culinary school contact Le Cordon Bleu at http://chefs.edu.
Views: 16192 LeCordon Bleu
Classic Carrot Cuts - Rondelle, Demilune, Paysanne
 
01:49
Chef Instructor Jon-Paul Hutchins, from Le Cordon Bleu College of Culinary Arts, demonstrates three different techniques when cutting a carrot, rondelle, demilune, and paysanne. The first technique is called rondelle. Simply cut a carrot into a coin shape. Depending on the thickness of the cut, the rondelle can be used as a salad topping or a side dish. The next technique is a variation of the rondelle called the demilune. Demilune means half moon, which is a rondelle cut sliced in half. The thickness will determine the use. The last cut is called a paysanne. Cut the demilune in half and remove the tough woody section in the middle using a peeler. Then cut them into little triangles. This technique is great for a salad or sautéing. Watch more techniques and helpful cooking tips on http://www.chefs.edu.
Views: 17377 LeCordon Bleu
How to Peel and Cut Mushrooms
 
01:33
Did you ever wonder why sometimes mushrooms have a chewy taste? Learn how to prevent that by using a method of peeling a mushroom. Chef Jon-Paul Hutchins, Le Cordon Bleu College of Culinary Arts demonstrates how to properly peel a mushroom and two methods for cutting mushrooms. Visit Chefs.edu for more techniques and cooking demonstrations. Join our facebook community.
Views: 33771 LeCordon Bleu
How to Make Hollandaise
 
05:39
See Chef Edward Leonard, from Le Cordon Bleu, teach us how to make Hollandaise sauce. This sauce is simply made from egg yolks. Even though there is nothing simple about it. The First thing you want to do is bring water, in a saucepan, to a simmer. In a separate metal bowl, take two egg yolks and start whisking. Add a touch of vinegar or lemon juice. Take the bowl and place over the simmering sauce pan. What you don't want to do is scramble the eggs. Periodically, remove from the heat. Continue to whisk. You will see the egg yolks changing color. Once the yolks have volume, start including melted butter slowly. For every egg, add once ounce of butter. You will want to add it slowly. You can add it back to the heat if it starts to cool down. Continue to incorporate the butter little bits at a time. Keep adding the butter until it thickens. Feel free to add salt, hot sauce, or lemon juice for flavor. As you can see, it is an easy and delicious way to make Hollandaise sauce. To learn more, visit http://www.chefs.edu.
Views: 95557 LeCordon Bleu
How to Make French Creamed Eggs
 
12:31
Give your eggs a twist and make French Creamed Eggs. Brought to you by the Chefs of Le Cordon Bleu. Visit Le Cordon Bleu at http://www.chefs.edu
Views: 1510099 LeCordon Bleu
How to Make a Butter Sauce
 
03:09
Learn how to make butter sauce with Le Cordon Blue Certified Master Chef, Chef Edward Leonard. One of the most popular sauces at a restaurant is a butter sauce. The butter sauce is diced cold butter that emulsifies. How it emulsifies is, we have here some shallots that are diced and places in red wine vinegar on high heat to cut in half. Now turn down from high heat to half. Now place some pieces of the butter over the heat and whisk it in. Once the butter starts melting, turn the heat down to very low. When the butter is almost done, add another piece and keep whisking. Now the sauce is starting to get creamy. Continue to add butter. Warm gentle heat is breaking down the butter. You can add herbs like thyme or terragon to the sauce. This is a great sauce for meat dishes or vegetables. You can add citrus: lime or lemon at the end. If your butter is getting cold, slightly turn up the heat but keep it low to now break the sauce. Add a pinch of sea salt and herbs if you chose. Now we have a perfect butter sauce with great rich flavor to put on asparagus or grilled vegetables or even a beautiful piece of fish.
Views: 64750 LeCordon Bleu
Choosing a Culinary School
 
01:19
How do you choose the culinary school that's right for you? It's all about the Experience. Look for a school where you can quickly start cooking, baking and creating your future. Le Cordon Blue is a place where you will be taught step by step by Chef Instructors who understand the culinary and hospitality industries. Choose a school that teaches modern and class cuisines, a school stocked with equipment and the same ingredients you would find in today's restaurants. You will find all that at Le Cordon Blue, training that is hands on. Choose a culinary school with over 100 years of culinary training.
Views: 13293 LeCordon Bleu
How to Grill the Perfect Steak
 
09:44
Learn how to grill the perfect steak, then how to make it a Triple Threat! Brought to you by Le Cordon Bleu, the number 1 culinary school in America.* Learn The Way to the Culinary and Baking & Pastry Arts, visit http://www.chefs.com * Le Cordon Bleu in North America had more culinary graduates in the USA than any other national network of culinary schools, for the years 2006 to 2011. Source: IPEDS.
Views: 218328 LeCordon Bleu
How to Grill - Grilling Pork Chops
 
04:34
Grilling is taking a piece of meat, fish or even a vegetable and cooking in a dry heat process. This means using open heat to cook. For grilling pork chops, take the medallions and lay them on the grill. Season the pork chops with salt as you are grilling. The idea is to form a crust. This will bring the proteins together and seal the juices in the meat. Cook a couple minutes on each side. The time will vary depending on the thickness of the pork chop. Once the meat is grilled, the key is to use a rack to rest the meat on. The pork chop needs air to circulate. Let the meat rest for 2 to 5 minutes. To learn more, visit http://www.chefs.edu.
Views: 58414 LeCordon Bleu
How to Make a Pearl Border with Frosting
 
01:42
Watch this video to learn how to make a pearl border with frosting. Follow along and decorate your cake with a beautiful border. Brought to you by the chefs of Le Cordon Bleu. For information on baking and pastry programs, visit http://www.chefs.edu
Views: 16643 LeCordon Bleu
3 Ways to Cut Chocolate Curls -- How To
 
01:10
Marilyn Santos-McNabb, Chef Instructor at Le Cordon Bleu College of Culinary Arts, demonstrates 3 ways to cut chocolate curls. When cutting chocolate, refrigerate it first so the chocolate doesn't melt when you hold it. For simple chocolate curls, use a paring knife and lightly scrape across a piece of chocolate. For larger curls use a peeler, or for a smaller curls use a box grater. Chocolate curls are good for cake decorations or to use in ice cream. Watch more techniques and helpful cooking tips on http://www.chefs.edu.
Views: 31477 LeCordon Bleu
Proper Knife Slicing - Le Cordon Bleu
 
01:24
Part 2 - Now that you know the proper way to hold a knife, we will show you how to properly slice using the technique. Enjoy and please share another video from the Chefs of Le Cordon Bleu North America - search our videos to see and Part 1.
Views: 25541 LeCordon Bleu
Eggs Benedict with a Twist
 
08:45
Follow along and make eggs benedict with a spicy twist - a traditional dish that never loses its flare. Brought to you by Le Cordon Bleu. For information on culinary or pastry arts degree programs, visit http://www.chefs.edu
Views: 36738 LeCordon Bleu
How to Make a Garlic Paste
 
01:45
Do you love garlic flavor, but not the not the acidity? Here's a technique to show you how to do just that. Demonstrated by Chef Marcelo Marino, Le Cordon Bleu College of Culinary Arts Visit Chefs.edu for more techniques and cooking demonstrations. Join our Facebook community and find out about upcoming demos at local campuses.
Views: 4407 LeCordon Bleu
Pot du Creme - How to Make
 
06:32
Enjoy this cool refreshing dessert for the holidays or anytime of year! Follow along with our chef as he demonstrates how to make pot du creme. Brought to you by Le Cordon Bleu. For information on culinary, baking and pastry or hospitality & restaurant management training, visit: http://www.chefs.edu To see the measurements visit us here - https://www.facebook.com/notes/le-cordon-bleu/coffee-pots-de-creme-recipe/10152438190862598
Views: 7664 LeCordon Bleu
How to Make Spinach Cheese Casserole
 
04:01
Looking for a dish to compliment your Thanksgiving or Holiday dinner? Try is simple, yet delicious recipe. Follow along with Le Cordon Bleu Chef John Kanadu as he demonstrates how to make Spinach Cheese Casserole. For information on Le Cordon Bleu professional culinary and pastry arts training, visit http://www.chefs.edu
Views: 9658 LeCordon Bleu
How to Make Danish
 
24:04
Learn how to make flaky bakery danishes. Follow along with the chef and make delectable danishes everyone will love! For more recipes and to learn more about Le Cordon Bleu visit http://www.chefs.edu
Views: 87350 LeCordon Bleu
Mongolian Beef Lettuce Wrap
 
08:53
Change things up a little! Try this recipes for a tasty, tangy beef wrapped in a cool crisp lettuce wrap. It's full of protein and a great alternative to serving on rice or noodles -- go ahead and cut the carbs! Brought to you by the chefs at Le Cordon Bleu. Visit us online at http://www.chefs.edu
Views: 13580 LeCordon Bleu
Learn how to sharpen a knife the correct way.
 
01:01
Have you always wanted to learn the correct way to sharpen your knives? There's nothing worse than a dull knife. Watch as Chef Jon-Paul Hutchins, Le Cordon Bleu College of Culinary Arts explains the proper technique of honing a knife. Visit Chefs.edu to learn more techniques and watch cooking demonstrations. Join us on Facebook and join the Le Cordon Bleu community.
Views: 14718 LeCordon Bleu
Paul Qui Shares His Culinary Story
 
01:56
Hear Chef Paul Qui's story, why he chose culinary school, his thoughts on becoming a chef working hard and his successes. As a Le Cordon Bleu College of Culinary Arts graduate, Paul enjoys staying connected to the campus and students to inspire them to keep focused on their goals. Find out more about Le Cordon Bleu training by visiting http://www.chefs.edu
Views: 10939 LeCordon Bleu
Paul Qui Shares his Crudo Recipe
 
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Follow along with Chef Paul Qui as he demonstrates how to make Crudo. Paul is a graduate of Le Cordon Bleu College of Culinary Arts in Austin. Vist http://www.chefs.edu for information on Le Cordon Bleu programs.
Views: 8672 LeCordon Bleu
How to Fill Your Cupcakes
 
01:09
Learn how to fill your cupcakes with delicious cream, then top them for a delectable taste sensation. Impress your friends with this special treat! Brought to you by the chefs at Le Cordon Bleu. Learn about the baking and pastry programs at Le Cordon Bleu, visit http://www.chefs.edu
Views: 11277 LeCordon Bleu
Chef Jeff Mahin shares his story
 
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Jeff Mahin, chef/owner and graduate of Le Cordon Bleu shares his story.
Views: 3060 LeCordon Bleu
How to Make Sea Bass, with Red Onion Brulee, over a Puff Pastry with Yellow Pepper Coulis
 
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Chef Edward Leonard, Certified Master Chef at Le Cordon Bleu, demonstrates how to make sea bass, with a red onion brulee, over a puff pastry with yellow pepper coulis. How to caramelize onions for the red onion brulee: First, thinly slice the red onions. Then caramelize the onions by using a buttered pan and very high heat. Add the chicken broth, soy sauce and a little bit of sugar. Sauté the onion until it has a nice caramelized appearance, giving you a red onion brulee. Sea Bass: Marinate the sea bass with sea salt, pepper, herbs and lime juice for about 15 or 20 minutes prior to cooking. In another heated pan, cook the fish with the skin side up, giving it a nice color. Add a little more sea salt, pepper and butter. Baste the fish while cooking, keeping it moist. Prepare the coulis as the fish cooks. Pepper Coulis: Place the roasted peeled peppers, with olive oil and fish broth, in a blender. Pulse and blend the mixture. Once it is blended, turn off the blender, leaving an emulsified sauce. Season the sauce with some sea salt add some oil and stir, finishing the sauce. Now, baste the fish as it finishes cooking. Cook the pastry with a pan on top preventing it from rising. Use the puffed pastry as the foundation of the dish. Place the red onion brulee on top of the pastry, and then lay the fish on top. Pour a little of the pepper coulis on the fish and around the plate. To finish add a touch of olive oil, sea salt and herbs. Watch more techniques and helpful cooking tips on http://www.chefs.edu.
Views: 8879 LeCordon Bleu
Cranberry Eggnog Cheesecake - How to Make
 
06:04
Everyone loves cheesecake! Try this variation for the holidays -- Cranberry Eggnog Cheesecake. See how to make it, then try it for yourself and server to your guests this season. Brought to you by the chefs at Le Cordon Bleu. For information on culinary, baking and pastry or hospitality & restaurant management training, visit: http://www.chefs.edu
Views: 4162 LeCordon Bleu
How to Make Potato Root Vegetable Au Gratin
 
06:40
Add new flavors and textures to your Au Gratin. Follow along with Le Cordon Bleu Chef John Kanadu as he demonstrates how to make Potato and Root Vegetable Au Gratin. For information on Le Cordon Bleu professional culinary and pastry arts training, visit http://www.chefs.edu
Views: 3540 LeCordon Bleu
2 Bruschetta Recipes
 
02:42
Unexpected guests pop in and you don't know what to serve. Try this quick recipe for 2 variations of bruschetta -- sure to please your friends. Brought to you by the Chefs at le Cordon Bleu. For information on how you can learn the way to the culinary arts, visit http://www.chefs.edu
Views: 3960 LeCordon Bleu
How to Make Pastry Cream
 
04:10
In this video, you will learn how to make a pastry cream. Pastry cream is just like a vanilla sauce that is thickened with starch. In this case, we are using corn starch. Begin by whisking your egg and adding some sugar. Using a stainless steel pan, bring some milk to a boil and add sugar. Add corn starch to your egg mixture. Whisk until the corn starch is dissolved. Temper the yolks with the hot milk. Pour 1/3 of milk into egg mixture. Then pour the egg mixture back into the pot slowly. Bring the cream to a boil. The starch will work as a buffer. Keep whisking until it thickens and is creamy. Add butter. This will make it smooth and cool down the custard. Keep whisking until creamy. Transfer the custard into a bowl that is over an ice bath. Cover with plastic wrap and now you have a pastry cream. To learn more, visit http://www.chefs.edu.
Views: 43196 LeCordon Bleu
Master Chef Edward Leonard testimonial
 
02:10
Master Chef Edward Leonard shares his story of his culinary journey, the paths he's taken and where he is today -- a mentor to chef instructors and a 'student' keeping an open mind to new experiences and those he meets. For information on culinary school contact Le Cordon Bleu at http://chefs.edu.
Views: 3277 LeCordon Bleu
How to Rollcut Julienne
 
01:05
Learn a classic technique of julienne. Watch as Chef Jon-Paul Hutchins, Le Cordon Bleu College of Culinary Arts demonstrates a rollcut julienne using a cucumber. Visit Chefs.edu for more techniques and cooking demonstrations. Join our facebook community and find out about upcoming events and cooking demonstrations at local Le Cordon Bleu campuses.
Views: 7495 LeCordon Bleu
How to Skin a Salmon
 
01:55
Chef Marcello Marino, Chef Instructor at Le Cordon Bleu, demonstrates how to skin a salmon. You will need a towel, chef's knife and salmon filet. First, take the belly skin and make a small incision. Remove this section from the filet. At the end of the filet, make a small incision without cutting through the skin. Grab the end of the filet with your towel and cut at a 45-degree angle all the way to the end. This will remove the skin. For the finishing touch when skinning a salmon, go against the grain and remove any bones from the fish. Watch more techniques and helpful cooking tips on http://www.chefs.edu.
Views: 6143 LeCordon Bleu
Chef Lior Hillel shares his story and what he looks for when hiring a  cook.
 
01:36
Chef Lior Hillel shares his story of how he entered the culinary industry. As the Executive Chef, he's responsible for hiring cooks. He shares what he looks for in a cook and why he turns to Le Cordon Bleu. Visit http://www.Chefs.edu for more alumni stories and to learn how you can answer your culinary calling.
Views: 1369 LeCordon Bleu

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