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Culinary & Pastry Careers
Unfold the layers of culinary and pastry arts! Immerse yourself in articles that celebrate these deliciously rewarding careers.
Who Hires Online Culinary School Graduates?
Culinary school is the vehicle to a long and fruitful culinary career. Here are some the places online culinary school graduates can expect to find work.
Career Options for Ex-Chefs
Looking for a culinary career change? Here are some popular options for those who want to hang up the chef's hat and try something new.
How New Chefs Can Stand Out in the Kitchen
If you’re a new chef who wants to make a great impression, read through our roundup of important chef skills and tips for success.
How Older Workers Can Change Careers and Enter the Culinary Industry
Older adults have different challenges and obligations than young ones. Here’s how they can get started in a new career in the culinary industry.
What Escoffier Chef Instructors Love Most About Their Jobs
Escoffier Chef Instructors share what lights them up in their culinary school jobs, from sharing their passion to providing mentorship and more.
Why a Culinary Degree Doesn’t Automatically Make You a “Chef”
Why aren’t culinary school graduates called “chefs?” Learn why experience and education combined are so important to earning the title of Chef in a professional kitchen.
How to Find a Mentor to Help You in Your Culinary Career
You know you want to find a culinary mentor. But where should you look? Here are some resources where you find guidance throughout your culinary career.
4 Traits All Restaurants Look for in Hiring New Chefs
What are the 4 traits restaurants look for when hiring new chefs? How can students learn these skills in culinary school?
Do You Eat Chaos for Breakfast? Great: You’ll Thrive in a Kitchen
Think you have what it takes to work in a commercial kitchen? Here’s how to know if you’ll thrive in this high-energy environment!
How Chefs Can Build Standout Resumes
Tips and tricks to make your chef resume the best it can be. Share your skills, impress the hiring manager, and earn that interview!
Chef Andre Natera Talks Food Trends, Culinary School and Hiring
Executive Chef Andre Natera recently took time out of his busy schedule to chat candidly with Auguste Escoffier School of...
Rhonda Adkins: Escoffier Graduate But Forever Student
Never stop learning…that’s Escoffier Online graduate Rhonda Adkins’ take on life. A 22 year veteran of the United States Air...
Managing Your Career During COVID-19
Yesterday we were honored to have Culinary Agents founder and CEO, Alice Cheng join us for a virtual event hosted...
Frozen Sweets of Mexico: Mexican Native, Chef Fany Gerson, Thinks Outside the Cake Box
Not every pastry chef has to own a bakery or make cakes. Sometimes your heritage takes the wheel and steers...
The Certified Master Chef; Ron DeSantis – Passion for the Craft
According to Chef Ron DeSantis, CMC, the key to successful ‘cheffing’ is to never stop learning. His sentiments echoed during...
Culinary School Graduates Will Require New Skills Post-COVID-19
Culinary school graduates will need to bring to the table not just an eye and taste for good and creative cuisine, but fundamental business skills in order to win in the post-COVID-19 economy.
Will Restaurant Jobs Come Back? When?
With unprecedented restaurant job losses, is it still a good idea to go to culinary school? See what the trends are suggesting.
Making the Most of Thanksgiving as a Working Chef
Chefs have a lot on their plates during major holidays, especially when they have to manage personal and professional responsibilities. Learn how to manage them effectively.
Acing Your First Interview Out of Culinary School
This advice can help recent Boulder culinary school graduates make the most of their education leave a positive impression following their interviews.
Navigating the Culinary Job Market
Breaking into the culinary job market is exciting, if not a little intimidating. Here are a few stones to turn over first.
Looking at the Projected Job Outlook for Chefs
Culinary students and professional chefs alike should welcome the good news about projected employment growth throughout the culinary world.
Alumni Spotlight: Aleta Diederich
For Aleta Diederich, there were two possible routes her life would take her: doctor or chef. After working as an...
Chef Shoes: How Do You Support Yourself Safely While on the Job?
Chef shoes may seem an afterthought at first, but the right pair is a lifesaver in a busy kitchen environment.
From Thomas Keller to Thailand: Graham Heldreth Spotlight
In the fourteen years since Graham Heldreth graduated from culinary school, his career’s taken him everywhere from Thomas Keller’s famous...
Austin Graduate Spotlight: Mary Rodriguez
If Mary Rodriguez told you one thing about being a pastry chef, it would be that the sweet tooth that...
Online Culinary Student Spotlight: Shari Spooner
Like many of our students, Shari Spooner’s love of the culinary arts began in her childhood kitchen. With much of...
4 Tips To Assemble The Perfect Chef’s Resume
The right resume can be the difference maker for landing that dream culinary job.
Culinary Careers: The Sous Chef
A sous chef is a teacher, manager, problem-solver and culinary expert all wrapped up into one.
Resume Writing Tips For Culinary Students
To land a job, you need a resume that's going to make an impression on hiring managers and convince them that they need to bring you in for an interview.
Boulder Pastry School Graduate Spotlight: Joseph Han
By: Ryan Hodros, Culinary Arts and Pastry Arts Graduate At Auguste Escoffier, it’s easy to focus most of your attention on...
The Perks Escoffier School’s Career Services Has To Offer
Get Ready To Enjoy All The Perks Career Services Has To Offer From Resume Writing to In-School Recruitment Our career...
Boulder Pastry School Graduate Spotlight: Rose McPherson
By: Ryan Hodros, Culinary Arts Graduate You might remember Rose McPherson from my new perspectives piece from last year detailing her new...
Five Tips For Nailing the Job Interview
By: Ryan Hodros, Culinary Arts Student Regular readers of mine know that I’m currently in search of gainful employment. I have...
New Perspectives: Kenzie Cole
In another segment of New Perspectives, I arranged a meeting with Kenzie Cole, another graduate of the Pastry Program at...
Taking a Risk in Catering
By: Leah Eveleigh, Culinary Arts Student & Cutthroat Kitchen Winner I was a banker for over ten years and that changed...
Culinary Arts Graduate Spotlight – Antoinette Williams
Culinary Arts Graduate Spotlight This could be you! Antoinette Williams’ journey to Auguste Escoffier School of Culinary Arts started in...
Making the Best of Things
By: Ryan Hodros, Culinary Arts Student An interesting thing happened this past week in class. We were halfway through charcuterie week,...
New Perspectives: Amanda Simon
By: Ryan Hodros, Pastry and Culinary Arts Student New Perspectives is one of my favorite entries to write on...
