Escoffier Blog

 

10 Tools You Need In Your Chef Utility Belt

Here are 10 essential items you should keep at your side whenever you're in the kitchen.
Posted in Culinary Arts   Tags:

How To Interview For A Restaurant Job

Here are some tips to guide you as you apply for the job and get ready for the interview.
Posted in Culinary Arts   Tags: , ,

Are Cured Egg Yolks The New Parmesan?

Cured egg yolks are packed with complex flavor, have an appealingly firm texture and are ideal for putting a fresh twist on familiar pasta dishes.
Posted in Culinary Arts   Tags: ,

3 Strategies For Receiving Useful Guest Feedback

Choosing the right strategies for inviting feedback and considering the results will guide you forward as a chef.
Posted in Culinary Arts   Tags: ,

Healthy St. Patrick’s Day Menu Alternatives

You can get creative with dining on March 17 by making items that are both delicious and healthy.
Posted in Culinary Arts   Tags: , , ,

Boulder Student Spotlight: Suzanne Armstrong

Q&A with Escoffier Boulder student, Suzanne Armstrong. She is completing her externship at Barcelona's Xerta, a one Michelin starred restaurant.
Posted in Student Testimonials, Testimonials   Tags: , , ,

Cereal: Your New Go-To Ingredient

Get your nostalgia and eat it too with these five dishes featuring popular breakfast cereals.
Posted in Culinary Arts   Tags: ,

Breakfast Isn’t Complete Without Waffle Brownies

Once you learn how to make waffle brownies you will never want to skip out on breakfast again!
Posted in Recipes   Tags: , , , ,

Boulder Student Spotlight: Ramona Brown

Spotlight with Escoffier Schools Boulder student, Ramona Brown.
Posted in Student Testimonials, Testimonials   Tags: , ,
Menu