Apron strings tied with blue ribbons 

Last year on my birthday I received a cookbook called "Modern Culinary Art," written by a professor at the famous French culinary academy, Le Cordon Bleu. The term "modern" seemed funny because the book was written in 1950 when the venerable institution was already more than 50 years old.

Modern culinary art now comes to town in the form of the Orlando Culinary Academy (, a partner with Le Cordon Blue offering a full 18-month professional program that teaches everything from knife-handling (it's not easy) to kitchen management. The students start chopping and sautéing in the state-of-the-art kitchens on July 8.

Amateur gourmands will eventually be able to share the experience, with a student-run restaurant as part of the curriculum and "consumer education classes" available in the near future. One day you could write your own cookbook.

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