How to Turn the Ordinary into the Extraordinary - Cobb Salad

Le Cordon Bleu schools Certified Master Chef Edward G. Leonard demostrates how to turn an ordinary and traditional cobb salad into an extraordinary dish. Watch this prerecorded livestream and chat introduced by Chef Greg Beachey, National Restaurant Association Educational Foundation, for ProStart students. To learn more about Le Cordon Bleu programs, visit chefs.edu. ProStart scholarship opportunities available, visit chefs.edu Connect with Le Cordon Bleu on Facebook and post any questions you may have.

[@bluewaterstarsailing]

Am I too old at age 61 to join this amazing culinary art achool? I chosen the wrong carrier, I am afraid. Love how such old videos about food are still top of the line.

[@p.j.4738]

I've known chef Leonard for many years, I would attend the A.C.F National Conventions and I would always run into him, he also led ACF Teams in the Culinary Olympics. He is super accomplished in the culinary world and a true gentleman who's dedicated to the success of others!

[@TerenceHorsman]

This truly looks amazing. And I just want to eat that egg, props to Rosanna

[@Say_It_Loud_Im_Chef_Im_Proud]

Excellent chef..!! It's quite informative..Thanks..!!

[@jdh91741]

Several times, I had the original Cobb Salad at the Brown Derby on Wilshire Blvd. This is a 'first cousin' to the real Cobb Salad.

[@ericmgarrison]

And Cobb Salad looks like a cousin of the ancient Salmagundi, a term we still use in Virginia.

[@rena6895]

Chef it is absolutely beautiful! Thank you for sharing your talent! Now I want to see you carry it to the table... Make sure your art is sustainable to travel ☺️

[@linengray]

OMG that is an extraordinary Cobb Salad.

[@bekutza]

i love this way of showing off ingredients, it-s yummy!

[@mattmilford8106]

Part of the training ought to be to wear a shock collar that goes off whenever you say "beautiful".lol

[@tamz0309]

If someone brought me out that second salad I would be PISSED

[@OFoley8]

Imagine how much work it would be to eat that second salad. I'd be so annoyed.

[@elsonthomas673]

Awesome 👏

[@BethyKable]

Looks delicious! Thank you

[@afuanita4630]

absolute legend!

[@mariposita2980]

Wow i love this salad

[@gregjohnson720]

Where is the Le Cordon BLUE located? I am only familiar with Le Cordon BLEU (pronounced like BL UH and not BLOO. My dream in life is to hear chefs that work for represent Le Coordon Bleu become smart enough to pronounce the name of the organization correctly. Have you ever heard a pilot say "Welcome aboard American Aerolinhas" instead of American Airlines?

[@jeffmcelroy5168]

Yes that's pretty cool. got to try that. eggceptional !

[@maximgorki7607]

The blue cheese sold me.

[@chickengeorge9162]

He said beautiful one hundred times.

[@lydiarojero4699]

Wow I like to do that,it's cool.

[@adityabiyani387]

best Cobb salad

[@patriciayohn6136]

I actually thought the original Cobb salad was turkey breast, no avocado, green goddess dressing, tomato, egg, and some croutons.

[@chefprem9]

Nice

[@jhb61249]

Do you deliver?

[@rickbouthillier4394]

Great video ( without the garlic )

[@danielscannell3563]

Oh Eddie

[@darilynfernandez260]

I like the original version better

[@mattyj182]

I have great respect for the heritage and the core of what Cordon Bleu has and will continue to offer the world in the culinary arts, is a Cobb freaking Salad! However, the greatest "Chefs and cooks in the world" feed off each other openly, and a community that it is to be cherished for generations. Ten day exams and photo shoots....in my opinion, can go fetch. Just my wee rant.

[@OFoley8]

One of my biggest pet peeves...deconstructing something that doesn't need deconstructing. Why do this to the Cobb salad? Instead of a nice bowl where you get to use your fork and go to town, you have to knife and fork all of the various ingredients and try to craft your bites to include everything? I'll grant that it looks neat, but this would be so much less enjoying to eat. This is like when someone sends out a caesar salad with 3 whole romaine leaves. Pointless and silly.

[@youngscott9970]

Next time they will just give you a plate with rice, fish slice and soy sauce drops on it and call it next level sushi.

[@thecuteness9534]

AKA, culinary masturbation. Chef's egotistical indulgence to justify charging you more.

[@bseltzer7245]

I agree Mr. Foley. I think you could make it look lovely on plate, not a bowl, by painting with the food in a manner similar to a Niçoise salad. Arrange the ingredients in groups paying attention to contrasting colors. While the teachers plate looks very sculptural & pretty, it would be difficult to eat. MHO

[@smug8567]

And whats the deal with Cobb salad? Does it have Cobbs in it? Was it named after Ty Cobb?

[@robertvbonanno2784]

God knows how much this fuckin salad costs.. and it must take at least 2 hours to cook this

[@josephrivera1679]

He said cook

[@youngscott9970]

The avocado is not going to melt, the egg and tomato is gonna roll away, it's a good looking plate but it's not a good salad.

[@msr1116]

Not only keep the chicken skin but the bone and a little fat attached too---which develop a distinctly richer flavor than boneless/skinless/fat-trimmed breast meat. Fatty bacon, however, is not appealing so I buy turkey bacon or extra lean pork bacon.

[@zekelucente9702]

Bless his heart this was a nice try, but dumb. It’s like watching cooking shows in the 90’s when they vilified butter and cream and focused on calories.

[@gregjohnson720]

Why can't all of these people that "star"in these videos about Le Cordon Bleu learn how to pronounce the name of this great institution? It is true that bleu in English is the color BLUE but that is not the correct pronunciation of the organization that has a French name. Blew is English and BlUH is French pronunciation. Mon DIEU!

[@PJ-sh3nh]

yeah - that line about the chicken breast was pure BS. The reason the meat stays juicier if you cook it with the skin on, is that the fat from the skin renders into the meat. This most definitely increases the caloric and fat contents of the meat. I agree, it tastes better and is a better texture if you leave the skin on while cooking and then remove, but don't lie to people.

[@davidyoung8875]

that wouldn't fill 3 people from auswichs

[@izzhipp4971]

Don't enjoy soft boiled eggs on a salad....wth

[@JP-mb3nx]

Not feeling the "special ingredient" - yuck. The classic Cobb salad is enough on its' own.

[@rena6895]

J. Perrault there was certainly a nicer way of saying that. I think the presentation is beautiful and your remark is ugly.

[@AH-mq6xo]

I like the presentation, but chef you're failed because you didn't wear the gloves

[@gregjohnson720]

I am very sorry sir but Le Cordon BLUE does not exist. However, Le Cordon BLEU does exist. Why can't you guys learn to pronounce the name of this fine institution correctly? Is there not at least ONE person in Le Cordon Bleu organization in the USA that can pronounce the name correctly in French? Mon Dieu!

[@captainsalty5688]

No one cares

[@luke125]

It’s just a salad for Christ sake.

[@budsvilleusa8888]

It's never just a salad. Some people have a passion for food. Some just eat, you my friend for sure are nobody allowed in the kitchen lol.