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Tag:
executive chef
Have your sights set on becoming an executive chef? Begin to understand executive chef job responsibilities, challenges, and strategies for reaching the pinnacle of the culinary hierarchy.
Cooking for a Crowd: Techniques for Scaling Recipes
Discover the essential tips and techniques to adjust ingredient quantities, maintain flavor balance, and create perfect portions every time.
How to Organize Your Home Kitchen Like a Professional Chef
To set up a home kitchen like a professional chef, efficiency and organization are key.
How to Calculate Food Cost Percentage
Learn how to calculate food cost percentage, and find out how this vital performance indicator can help contribute to the success of your business.
Inside a Chef’s Mind: The Process Behind Creating New Dishes
Discover how to create new dishes, with insights from a professional chef into the techniques, process, and mindset that can contribute to culinary innovation!
How to Negotiate with Food Vendors
Explore how to negotiate with vendors, including researching your options, using your leverage, and requesting terms that can benefit your business.
Why Chefs Should Care About Culinary Nutrition
Learn what culinary nutrition is, and why both aspiring and established chefs should care about this wellness-oriented approach to food.
Veganism 101: The Basics of Vegan Cooking
Vegan cooking can include a lot of creativity and a willingness to experiment with flavors and substitutes.
How to Make a Blackberry Galette
As summer comes to a close, popular summer fruits, like berries, make way for fall favorites like apples and pears....
How Long Can It Take to Become a Chef?
Passionate about cooking and want to move into the role of chef? Explore the pathway toward this profession!
How to Make a Professional Culinary Portfolio
A professional culinary portfolio is invaluable when seeking employment or clients. Learn the essential components to make your portfolio sizzle.
How to Make Soy Glazed Pacific Halibut with Crispy Mushroom Roll and Bok Choy
Pacific halibut is one of the largest species of flatfish and is primarily found in the icy waters of the...
How to Become a Chef: The Essential Guide
How to earn the title of “chef” with the broadest application across the professional food service industry.
How Building a Personal Brand Can Benefit Your Culinary Career
Ever wonder how to build a personal brand as a chef or hospitality professional? Discover our best tips and how personal branding can benefit your career.
How to Make Fish Tacos
Escoffier Chef Instructor Scott Cohen shares his famous fish tacos. His recipe includes fresh and colorful ingredients!
Easter Celebrations Are Full of Hoppy Traditions
The Easter Bunny, spring bonnets, egg hunts, and of course… the food! Easter traditions are alive and well across the...
10 Dishes Every Vegan Chef Should Know How to Make
Whether you’re a vegan chef or are looking to learn how to make more plant-based recipes, start with these ten vegan dishes.
Treat Your Sweetie to a Valentine’s Day Delight – Chocolate Raspberry Tarts
Whether you’re enrolled in culinary school as a pastry arts student working toward your degree or diploma, an executive chef...
How to Prepare for an Executive Chef Interview
Prepare for your executive chef interview and stage request by exploring our top interview tips. Unpack common questions and skills you might need.
Some Souper Recipes from Escoffier Chef Instructors
The thought of hot and hearty soup can bring up notions of time gone by. Memories of tomato soup and...
5 Tips All Chefs Should Follow to Avoid Burnout
Professional chefs might experience chronic stress in a busy kitchen, working long hours. Discover how to avoid burnout in the culinary world.
5 Experiences that All Great Chefs Should Have
Whether you start your own restaurant, write a cookbook, or train under elite chefs, here are experiences all chefs should have.
How to Make Dark Chocolate Peppermint Truffles
Escoffier Chef Instructor Renee Moreno shares a decadent dark chocolate peppermint truffle recipe great for the holidays.
What Is a Maillard Reaction?
Discover how the Maillard reaction affects the most important aspects of your culinary masterpiece, including flavor, color, and aroma!
How to Make Latke with Shredded Chicken Confit and Crème Fraîche
Escoffier Chef Instructor Dan Bearss shares his latke recipe, a pan-fried potato pancake that is popular in eastern European cuisine.
10 Dishes Every Professional Cook Should Know How to Make
Looking to prove your culinary skills or refine your cooking techniques? Start with these 10 dishes professional cooks should know how to make.
5 Ways Chefs Can Continue Their Culinary Education
How do professional chefs stay up-to-date with contemporary culinary techniques, trends, and more? Explore the best culinary education for chefs today!
How Professional Chefs Keep Up with Culinary Trends
Professional chefs can keep up with culinary trends by networking with others, looking to younger generations, and practicing creative cooking.
Cajun vs. Creole: What’s the Difference?
What’s the difference between Cajun and Creole? Although they come from similar regions, the two have some unique characteristics and cuisines.
8 Steps Restaurants Can Take to Prepare for Inflation
Tips to cut restaurant costs as everything from food to labor to utilities gets more expensive. Plus find out what’s contributing to worldwide inflation.
The Debate Is On. Which Is Cooler: Culinary Arts or Pastry Arts?
Where do you stand in the great culinary arts vs. pastry arts debate? With the pioneering chefs in culinary? Or the artsy perfectionists in pastry?
How to Cook Spaghetti Squash – Autumn Recipe
Learn how to make this recipe of Chef Scott’s, which includes Brussels Sprouts, Bacon, and Lemon Apple Thyme Butter Sauce.
Pumpkin Bread with Streusel Recipe
Escoffier Chef Instructor Cody Middleton shares one of his cherished recipes for the fall season—Pumpkin Bread!
8 Regional Barbecue Sauces Every Chef Should Know
Here are the top 8 regional barbeque sauces every professional chef should know before starting a BBQ restaurant in the US!
12 Dishes Professional Chefs Admit They Hate to Make
No matter how much they love their jobs, there will always be some dishes chefs hate to make. Here are twelve from Escoffier’s Chef Instructors.
What Culinary Training Do You Need for a Professional Cooking Career?
Culinary training is a long-term endeavor that starts with safety and sanitation, knife skills, flavors, and cooking techniques. Start at culinary school!
Cavatelli Pasta with Mushrooms Recipe
Chef Scott Cohen, Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Cavatelli Pasta with Mushrooms recipe.
Apple Turnover Recipe
Escoffier Chef Instructor Stefanie Bishop-Schmidt shares one of her favorite fall pastry recipes—Apple Turnovers!
What Does It Mean to Be a Professional Cook?
A professional cook prepares and cooks food for a living, but is not necessarily a chef. Learn the difference and how you could start cooking professionally.
How to Make Peach Melba
Chef Instructor Steve Konopelski demonstrates his take on this world-renowned dish with his Caramelized Peach Melba with Sweet Cream.
Bay Leaves: What Are They and How to Use Them in Cooking
We discuss what bay leaves are, potential substitutes, and how to properly use them in cooking.
