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A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried.. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan-fried or baked. [1]
Dione Lucas (pronounced dee-OH-nee; born Dione Wilson; 10 October 1909 – 18 December 1971) [1] was an English chef, [2] and the first female graduate of Le Cordon Bleu.Her father was the architect, jeweller and designer Henry Wilson, and her sister was the violinist Orrea Pernel (1906–1993). [3]
Le Cordon Bleu ([lə kɔʁdɔ̃ blø]; French: "The Blue Ribbon"; LCB) is a French hospitality and culinary education institution, teaching haute cuisine. Its educational focuses are hospitality management, culinary arts, and gastronomy. The institution consists of 35 institutes in 20 countries and has over 20,000 attendees. [1]
Silverton dropped out of Sonoma State in her senior year, and decided to train formally as a chef at Le Cordon Bleu in London. In 1979, following her graduation, she returned to Southern California, where she worked with pastry chef Jimmy Brinkeley and acclaimed chef Jonathan Waxman at Michael's, an acclaimed restaurant in Santa Monica ...
Cordon bleu may refer to: the blue ribbon of the Order of the Holy Spirit; the blue ribbon of the Order of St. Andrew, Russian Empire; La Cuisinière Cordon Bleu, a 19th-century culinary magazine; Le Cordon Bleu, international group of hospitality management and cooking schools teaching French cuisine
This word (mostly used in art namely photography, cinema or painting) describes the light that illumines an object from the other side of your own point of view. contretemps an awkward clash; a delay. coquette a flirtatious girl; a tease. cordon bleu (lit. "blue ribbon"). A "cordon bleu" may refer to several things, both in French and in English :
The Le Cordon Bleu College of Culinary Arts in Portland, formerly the Western Culinary Institute (WCI), was a culinary school located in downtown Portland, Oregon, United States. The school was owned by the Career Education Corporation and it was also a partner with the French culinary institute Le Cordon Bleu . [ 1 ]
La cuisinière Cordon Bleu, also spelled as La cuisinière cordon-bleu, was a culinary magazine started in the late 1890s by French journalist Marthe Distel (1871—1934). The magazine offered recipes and tips on entertaining. To prompt readership, the magazine offered cooking classes to subscribers.