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Culinary Arts
Embark on a transformative journey to elevate your culinary prowess. Explore how fundamental cooking techniques, artful presentation refinement, and the skilled orchestration of seasonal ingredients converge.
How Plant-Based Meat Substitutes Are Changing the Way We Eat
Plant-based meat substitutes are increasingly popular. Here’s what you should know about the rapidly growing industry.
10 Must-Read Articles if You’re in the Culinary Industry in 2023
If you’re part of the food industry, here are the top culinary blogs you should read! Discover the best techniques and skills to elevate your career.
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.
What Is a Maillard Reaction?
Discover how the Maillard reaction affects the most important aspects of your culinary masterpiece, including flavor, color, and aroma!
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!
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.
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.
5 Culinary Apps All Chefs Should Have
Here are the top culinary apps every chef should have: creating recipes, managing inventory, food trends and more.
How to Communicate Effectively in the Kitchen
Check out these tips on how to communicate in the kitchen for both a productive and safe foodservice operation.
7 Tips for Becoming a Faster Cook
If you’re looking to increase your speed in the kitchen, check out these tips for becoming a faster cook.
10 Tools You Need in Your Chef Utility Belt
To simplify their job and create a more perfect product, every chef should possess certain culinary tools. Here are the top ten to keep in your utility belt.
How to Perfectly Pair Pasta and Sauces
Are you curious about how to pair the right pasta sauce with different pasta shapes? This guide explains everything you need to know.
What Are Functional Mushrooms and How Can They Be Used in Cooking?
Are you curious about functional mushrooms? Then learn more about how you can use these adaptogenic and medicinal mushrooms in the kitchen.
The Art of Food Presentation
Why is food presentation important? Here’s how plating techniques can create a multi-sensory experience for diners.
The Importance of Measurement in the Kitchen
In order to know what needs a dash more, you need to start out by measuring in the kitchen.
The Essential Glossary of Cooking Terms for the Culinary Arts
Culinary professionals must be familiar with culinary terms! Browse this glossary of French cooking terms for immersion in the language of the kitchen.
Food Styling Tips From Escoffier Chefs
Escoffier Chef Instructor and food stylist for film and television Billie Sutton shares some of her top food styling tips and ideas.
2021 Auguste Escoffier School of Culinary Arts Graduates Scoff at COVID
The definition of Perseverance is: continued effort to do or achieve something despite difficulties, failure or opposition. But there is...
Escoffier 2021 Spring Break Culinary Challenge
This past month students from the entire student body of Auguste Escoffier School of Culinary Arts were challenged to create...
Pet Peeves About Professional Kitchens: Escoffier Chef Instructors “Get Real” About Kitchen Life
Learn about kitchen pet peeves from Escoffier’s Chef Instructors. Avoid these missteps so you can excel in the professional kitchen!
How to Handle Rude Customers
You have the power to turn handling a rude customer into a positive and even promotional experience for your restaurant.
Women’s History Month: Professional Reflections of Women In Culinary
The first publicly held celebration specifically honoring women was in 1978. An observance that honored the often overlooked contributions of...
Which Famous Female Chefs Do Escoffier Chef Instructors Admire?
As part of Auguste Escoffier School of Culinary Arts’ features throughout Women’s History Month we asked our female faculty members...
Black History Month – The Escoffier Perspective
This month we’ve experienced a world-wide focus on Black history. Throughout February we featured Escoffier faculty and alumni, including online...
Correcting Some Common Kitchen Disasters
Kitchen calamities happen to everyone. That’s just part of learning to cook! Keep a cool head and use these tricks to fix some common kitchen disasters.
4 Menu Planning Tips For Young Chefs
A restaurant menu has a lot of moving parts to consider! Here are 4 menu planning tips to help young chefs get started with their own culinary creations.
A Brief History Of The Chef’s Uniform
From symbolism to double uses, explore a brief history of the chef’s uniform, how it came to be, and why it’s such an honor to wear.
Our Top 5 Blogs of 2020
In case you missed them, here are the most popular articles that Auguste Escoffier School of Culinary Arts published in 2020.
What Is Zero-Waste Cooking?
Zero-waste cooking is cooking without producing any waste, including food and packaging. These are some ways you can achieve it in your own kitchen.
4 Non-Cooking Skills That All Chefs Need
Turns out cooking is only part of what a chef does! Here are four important non-cooking skills that chefs need to keep their kitchens running successfully.
10 Years In and We’re Just Getting Started
“Everything is so unstable in these times of progress at any cost, and social customs and methods of life alter...
3 Tips For Becoming an Environmentally-Conscious Chef
Your diners are becoming environmentally-conscious. Here’s how to start thinking about ways to shift your restaurant’s focus to keep and build your customer base.
Maple Syrup’s Many Delights
Maple syrup is an especially versatile ingredient for chefs, having applications in everything from appetizers and entrees to sweet breakfast foods and desserts.
Making Matcha a Match for Your Menu
Matcha is an increasingly popular ingredient, both as a standalone beverage and as a unique taste in a variety of foods.
Incorporating Ciders into Your Menu This Summer
Ciders are light-bodied, crisp and cool, and they deserve a place on your drink menu this summer.
Hoagies and Grinders: Sprucing Up Sandwiches with Regional Inspirations
Sub sandwiches don't have to be a simple on-the-go meal, as these regional variations and attractive alternatives to the standard sandwich show.
Chow from Macau: A primer on Macanese cuisine
Online culinary students who haven't heard of Macanese cuisine are in for a treat - the food is as interesting and mixed as the culture that created it.
