No matter what your career aspirations,Le Cordon Bleu College of Culinary Arts in Scottsdale can help you get there. We offer exciting culinary arts programs, taught by working professionals that can provide you with the skills you need for career advancement. Unlike other culinary schools in Arizona, classrooms and labs are equipped with industry-current technology so that you may learn new skills applicable for real-world situations. Focused attention is Le Cordon Bleu College of Culinary Arts in Scottsdale policy, and course content in our culinary arts programs is reviewed and updated regularly by our advisory board to reflect industry trends.

After preparing students for integration into the work environment, our career services staff at Le Cordon Bleu College of Culinary Arts in Scottsdale will assist in identifying employment options.

Our graduates of Le Cordon Bleu College of Culinary Arts in Scottsdale should leave with marketable skills and the combined advantages of hands-on training in culinary arts programs, business savvy, and creative and technical skills necessary for today's competitive job market.

Come visit us at Le Cordon Bleu College of Culinary Arts in Scottsdale and see why we are the finest of the culinary schools in Arizona!

The Le Cordon Bleu logo is a registered trademark of Le Cordon Bleu BV.

Scottsdale Arizona is the home of Scottsdale Culinary Institute. Our school is surrounded by world famous resorts and restaurants acclaimed for diverse Southwestern cuisine. An outdoor lifestyle can compliment the student's studies with the areas 300 days of sunny weather and pleasant climate.

Our Le Cordon Bleu programs are comprehensive and challenging for the student. The programs emphasize hands-on training techniques which reward students with a credential known and respected throughout the world.

Chef-Instructors are full-time and focus solely on your education and training. They are outstanding and experienced in the industry to satisfy Le Cordon Bleu's rigorous standards. With over 600 years of combined experience, our dedicated faculty strives to make each student's program of study a positive one. Their support can prepare students for the abundant and diverse positions available in the food industry.

Facilities
Scottsdale Culinary Institute occupies two conveniently located campuses.

The Main Campus, housing nearly 45,000 square feet of space, formerly served as a country club on a golf course and lakefront overlooking Camelback Mountain. It houses eight kitchens (including a bakery) a meat shop, the library and student study-center, and the student-run L'Ecole fine dining restaurant (recognized by Mobil with its highest student 3-star rating).

Enjoy the Sky Bridge Campus, a 49,884 square foot facility, which includes 11 kitchens and is both a culinary arts and Pâtisserie and baking teaching facility. These include: an affiliated production kitchen, an International Cuisine kitchen, the Showpieces kitchen an Advanced Baking kitchen and a Studio Demonstration kitchen. Also located at Sky Bridge is the bistro-style, student-run restaurant, L'Academie.

Our facilities sport modern, culinary equipment. The facilities include industry-current equipment such as heavy-duty ranges, induction ranges, rational combi-ovens, flashbake ovens, salamanders, open grills, deep fryers, wok stations, steam kettles, and tilt-braziers. The student will also enjoy the use of double stacked convection ovens, large and small reach-in refrigerators, walk-in refrigerators, prep tables, large freestanding mixers, ice makers, proof boxes, sorbet/ice cream makers, espresso machines, dishwasher stations, and other equipment required for culinary instruction.

History
Founded in 1986, Scottsdale Culinary Institute has built its international reputation as a culinary institute attracting students from around the world.

The renowned Le Cordon Bleu programs arrived in the United States in 1999 and through the partnership with CEC, successfully combined classical French techniques with modern American technologies. This union has ushered in a new era for SCI providing our students the opportunity to experience a comprehensive, challenging, and hands-on education.

Pasta with Smoked Salmon
Recipe by Kyle Phillips
This traditional Italian meal is often served on Valentine's Day because of its festive coloring and sumptuous taste. It's simple and easy to make but gives the appearance that you spent hours slaving away in the kitchen. Don't worry we'll keep it a secret that the entire cooking time is no more than 15 minutes!

Ingredients
1/2 pound pasta, either penne or a strip variety such as linguine.
1/4 to 1/3 pound thinly sliced smoked salmon, shredded
1/2 a shallot, thinly sliced
2 tablespoons unsalted butter
A sprinkling of good vodka, brandy, or whisky (which ever you prefer, about a tablespoon)
1/2 cup whipping cream (unwhipped)
Salt & pepper to taste

Preparation
Bring salted pasta water to a boil; while you are waiting for the water, prepare the other ingredients. It will take around 5-7 minutes for the sauce to cook, so first begin by checking pasta cooking time on the box and then begin the sauce about 8 minutes before the pasta will be ready.

Begin by sautéing the shallot in butter until it wilts, then add the salmon and cook, this should take only about a minute; continue stirring until it lightens in color. Sprinkle in your liquor of choice (vodka will add a crisper note, and brandy a slightly sweeter one), continuing stirring until all the liquor is evaporated, and then stir in the cream. Heat thoroughly, checking the seasoning. Once this is done, sprinkle parsley over the dish to taste, just before you use it to sauce the pasta.


Seafood Risotto
Recipe by Italyum
For the seafood lover in your life, this Risotto dish will be the perfect expression of love. Paired with a white wine, this dinner is a romantic and tasty one. With a combined cooking and preparation time of 40 minutes, you'll have time left over to cuddle with your love. This recipe serves 4, so you might want to cut it in half or you can make it as is and enjoy leftovers the next day.

Ingredients
50-400 g (12-14 oz) Carnaroli rice (alternatively Arborio rice)
500 g (1.1 lb) Seafood selection (frozen)
75 ml (3 fl oz) Extra virgin olive oil
2 Cloves of garlic
1 Chilli (mild)
30 ml (2 tbs) Tomato purèe
1 Shallot (finely chopped) - alternatively you can use ½ onion
100 ml (3½ fl oz) White wine
1 Liter (1 ¾ pints) of hot fish stock - 2 stock cubes - (I have to say that you often need more than 1 liter so have some extra stock handy)
2.5 ml (½ tsp) Cracked black pepper
Salt for seasoning
A small handful of flat leaf parsley (roughly chopped)

Preparation
First, begin by defrosting the fish. Do not do this in the microwave however; it will begin to cook the fish. Once the fish is thoroughly defrosted, pat it with a paper towel. It's important to prepare the stock before cooking, turn it to a low simmer. Next put the olive oil in a pan and heat it adding garlic and chilli (break the chilli into two pieces) and sweat them over a gentle heat until the garlic become a golden color. Once this happens, discard of both the chilli and the garlic. Turn the heat to medium and add seafood. Stir well and cook for 2 to 3 minutes.

Remove seafood and place it in a nearby bowl. Add the finely chopped shallot and sweat over a medium heat for about 3-5 minutes or until the shallot is soft. Add rice and stir until it is completely coated in oil. Stir for 1-2 minutes as the rice becomes translucent, add white wine and stir until it evaporates. The next step will take about 15 minutes as you slowly add spoonfuls of the stock that has been simmering. Do not leave the pan during this time as you will need to stir often. After first couple spoonfuls, add the tomato puree. Add the pepper, then after the 15 minutes are up, add the seafood and cook 3 to 4 minutes on high heat. Check the texture and taste every minute to allow for seasoning and adjustments. If needed at this point, add more stock to the mixture. Once rice is 'al dente' sprinkle with parsley and cook for a moment, and you're ready to go!


Fusilli with Tomatoes and Olives
Recipe by Italianhomerecipes
This simple dish also gives off a Valentine's Day festive appearance with red tomatoes speckled throughout. Enjoy the great zesty flavor with your loved one this year and pair it with a cabernet, merlot or pinot noir to bring out the ultimate in flavor. This recipe also serves 4 to 6 and can be reduced for a simple meal for 2.

Ingredients
12 large ripe plum tomatoes
1/2 cup olive oil
3 large cloves garlic
1/2 cup black olives, pitted and sliced into thin strips
3 tbsp minced fresh basil
1/4 cup minced Italian parsley leaves
Salt
1/2 tsp freshly milled black pepper
1 lb fusilli (twists)
Freshly grated Romano cheese

Preparation
Blanch fresh tomatoes in boiling water for 1 minute. Transfer to a colander and rinse under cold water. Peel skins with a small paring knife. Cut each tomato in half lengthwise. Squeeze each half and discard all of the seeds. Slice into 1/4-inch strips, place in strainer set over a bowl and reserve juice.

In a medium bowl, combine tomatoes, 1/2 cup olive oil, garlic, olives, basil, parsley, 1 tsp salt and pepper; mix well with wooden spoon. Transfer to a 1 1/2 quart jar with a tight-fitting lid. Refrigerate sauce for at least 6 hours or overnight, turning jar 3 to 4 times so that tomatoes will be well coated with marinade. Pour reserved juice into a small container, cover and refrigerate.

Remove sauce and reserved juice from refrigerator and let stand at room temperature for 2 hours before serving. Discard garlic from sauce just before tossing with pasta.

Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp olive oil and toss quickly. Toss pasta with 3/4 of the sauce. If pasta is a little dry when tossing, add about 1/2 cup of the reserved juice to moisten. Spoon remaining sauce on top and serve with freshly grated Romano cheese.


This article is presented by Le Cordon Bleu College of Culinary Arts in Scottsdale. Le Cordon Bleu College of Culinary Arts in Scottsdale offers culinary arts, patisserie and baking, and hospitality and restaurant management training programs in the Scottsdale, AZ. To learn more about the class offerings, please visit Chefs.edu/Scottsdale for more information.