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Le Cordon Bleu College of Culinary Arts in Portland

Bleu Is The Fire In Your Belly. If you love working in a kitchen or are interested in the fast pace of culinary and baking, begin your culinary journey at the number one culinary school—Le Cordon Bleu College of Culinary Arts in Portland. Train under professional chefs. Learn in industry-equipped kitchens. Focus on perfecting your skills using commercial-grade tools and fine ingredients. Get experience in an operating on-campus restaurant in the Associate in Culinary Arts program. Day or evening classes.

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Le Cordon Bleu College of Culinary Arts in Portland | lecordonbleu-portland.com Reviews
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Bleu Is The Fire In Your Belly. If you love working in a kitchen or are interested in the fast pace of culinary and baking, begin your culinary journey at the number one culinary school—Le Cordon Bleu College of Culinary Arts in Portland. Train under professional chefs. Learn in industry-equipped kitchens. Focus on perfecting your skills using commercial-grade tools and fine ingredients. Get experience in an operating on-campus restaurant in the Associate in Culinary Arts program. Day or evening classes.
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Le Cordon Bleu College of Culinary Arts in Portland | lecordonbleu-portland.com Reviews

https://lecordonbleu-portland.com

Bleu Is The Fire In Your Belly. If you love working in a kitchen or are interested in the fast pace of culinary and baking, begin your culinary journey at the number one culinary school—Le Cordon Bleu College of Culinary Arts in Portland. Train under professional chefs. Learn in industry-equipped kitchens. Focus on perfecting your skills using commercial-grade tools and fine ingredients. Get experience in an operating on-campus restaurant in the Associate in Culinary Arts program. Day or evening classes.

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Bella Food Styling: When the grown daughter visits…

http://bellafoodstyling.blogspot.com/2011/02/when-grown-daughter-visits.html

Tuesday, February 22, 2011. When the grown daughter visits…. Ever wonder if they’ll grow up? Leave the blankie at home? Well, it comes all too rapidly. Last week, my 27-year-old daughter, Kattie, arrived for a short four-day visit. Sure enough, food was the topic. Kattie is now gluten-free, or as her friend Pete calls her, GG (gluten girl). It's mind-blowing, discovering how much of the food we consume is filled with gluten! But the highlight was dessert: poached pears, caramelized in butter, that left a...

bellafoodstyling.blogspot.com bellafoodstyling.blogspot.com

Bella Food Styling: February 2011

http://bellafoodstyling.blogspot.com/2011_02_01_archive.html

Thursday, February 24, 2011. A snowy day in Portland. I start by melting four tablespoons butter in a large stockpot, toss in the chopped onion over medium low heat, cook till tender and no longer opaque to keep their sweetness. Measure 4 cups of warm water and stir in 4 teaspoons of the chicken bouillon. Pour this over the onions and raise the temperature to medium. Scott introduced me to Better Than Bouillon. Then return the puree to the pot, add the tangerine juice, and season with salt and pepper.

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