Minnesota Cooking Schools: Much More than Whitefish and Potatoes
Minnesota's strong Scandinavian heritage might make you think that Minnesota cuisine consists primarily of lutefisk (whitefish soaked in cold water and lye) and lefse (a flatbread made from potatoes and milk), but don't let the clichés fool you. Minnesota's culinary scene is lively and much more diverse. The "Land of a Thousand Lakes" boasts an excellent selection of freshwater fish, wild game and corn-fed beef. As a student at a Minnesota culinary school, you will be in a great position to learn about the delicacies of the heartland.
When you attend cooking school in Minnesota you will learn to prepare some of the freshest, tastiest meat dishes in the country, such as bison osso buco and marinated venison. While you're at it, you can learn to cook walleye, the Minnesota state fish, to perfection.
Minnesota Chef Schools
Le Cordon Bleu College of Culinary Arts - Minneapolis/St. Paul
Mendota Heights, Minnesota
Located in a suburb of Minneapolis/St. Paul, MN, Le Cordon Bleu College of Culinary Arts - Minneapolis/St. Paul (formerly Brown College) was the first school in the U.S. to partner with Le Cordon Bleu — the internationally renowned school for the culinary arts has become synonymous with expertise, tradition, and refinement. At Le Cordon Bleu College of Culinary Arts - Minneapolis/St. Paul, this tradition meets modern technology and education in the form of the school's new culinary wing, complete with a bakery, butcher shop, and several instructional kitchens. (read more...)
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