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The Best Cooking Schools in the world are the Le Cordon Bleu culinary academies. Le Cordon Bleu degrees are recognized and respected by top chefs from all over the world.
The Le Cordon Bleu school maintains 15 campuses across America. Although there are no Le Cordon Bleu locations in the state of North Carolina, there are a number of acclaimed culinary academies throughout the state.
Here's a local list of The Best Cooking Schools. These are accredited colleges in North Carolina offering culinary arts degrees.
College of Albemarle
The Art Institute of Charlotte
Asheville-Buncomb Technical Community College
Caldwell Community College
Cape Fear Community College
Carteret Community College
Central Piedmont Community College
Fayetteville Technical Community College
Guilford Technical Community College
Lenoir Community College
Nash Community College
Robeson Community College
Sandhills Community College
Southwestern Community College in Silva
Alemance Community College
Vance Granville Community College
Wake Technical Community College
Wilkes Community College
Johnson & Wales University in Charlotte
The Art Institute of Raleigh/Durham
Culinary arts colleges teach aspiring chefs how to use locally sourced products on a menu.
Lexington, North Carolina, is known as the Barbecue Capital of the World, and October was officially declared 'Barbecue Month' featuring a month long Annual Barbecue Festival.
Lexington barbecue is pork shoulder basted with 'dip,' a mixture of water, vinegar, salt, and pepper. It is cooked slowly over hickory wood until it is 'fall apart tender.' One pound of pork takes about an hour to cook.
Here's tangy BBQ sauce recipe from North Carolina.
EASTERN NORTH CAROLINA BBQ SAUCE
2 quarts cider vinegar
1/4 cup salt
2 tablespoons cayenne pepper
3 tablespoons red pepper flakes
1 cup light brown sugar
1 tablespoon hot pepper sauce
In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce.
Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.
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