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How to Start a Career as a Chef Instructor
Learn the steps to becoming a Chef Instructor. Pass on your skills and knowledge, and provide mentorship to the next generation of chefs!
7 Best Bakeries in Boulder that Every Pastry Student Should Visit
These seven Boulder bakeries offer specialty treats, unique flavor combinations, late-night delivery services, and more!
How to Become a Chocolatier
Fancy a career as a chocolate expert? Find out how to become a chocolatier so you can master this sticky-yet-satisfying artistic medium.
How To Make Fruit Pectin
Interested in making your own fruit pectin? We’ve got you covered on pectin’s purpose, tips for using it, and a DIY recipe.
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.
How to Make a Modern Peach Melba
Celebrate National Peach Melba Day with this modern take on a beloved Escoffier creation.
What Every High School Student Should Know About Culinary School
As high school comes to a close, you may be wondering if a culinary education should be your next step. Here’s what you need to know before you decide.
Should I Go To Culinary School? A Guide For Deciding
You can’t answer “Should I go to culinary school” until you’ve answered some other questions first. Use this worksheet to help you think it through.
How Much Do Pastry Chefs Make?
Before you leap into a new career in the baking or pastry arts, what are the salary prospects? And what are the variables that impact those wages?
The Advantages of Online Learning: Why Online Education is Here to Stay
Is online education here for the long haul or on its way out? Read up on the current state of virtual learning and how this option might be beneficial.
What Is the World Association of Chefs’ Societies?
The World Association of Chefs’ Societies is a prestigious global association for culinarians across disciplines and international borders. Find out more.
The Pros and Cons of Vocational School: Is It Right For You?
Considering a vocational school? Here’s what you need to know and what to ask yourself as you make this important decision about your future.
Austin Students Discover Sustainability at the Campus Garden
Escoffier’s Austin campus garden lets students get up close and personal with their produce in the middle of the city. Nothing like a home-grown tomato!
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.
Are Online Degrees Cheaper Than Traditional Degrees?
How do the costs of online programs compare to those of on-campus counterparts? Learn about the state of online education and if it can help you save money.
“Be Unapologetically You”: Chef Steve Konopelski on Changing Careers and Being Yourself
Not all successful chefs started culinary careers early. Some found cooking in their “second act,” like entrepreneur and Chef Instructor Steve Konopelski.
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 Future of the Restaurant Industry in a Post-COVID World
The restaurant industry was hit hard by the COVID-19 pandemic. What can we expect moving forward, and how can you prepare?
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.
Top Merit-Based Culinary Scholarships
Merit-based culinary scholarships come from large national organizations and small local companies. Here are some that could help fund your education.
How to Patent or Trademark a Culinary Food Product
If you want to protect your culinary creation, you might consider a patent or trademark. Here’s what these terms mean, and when you may need to use them.
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.
The True Costs of Processed Foods: Your Health, Your Planet
Processed foods are convenient and cheap, but they may be worse for you—and the environment—than you think. Learn how chefs are ditching processed foods.
Don’t Drink On An Empty Stomach: Dishes To Pair With Classic Cocktails
Explore some principles of good cocktail and food pairings. Plus, get six great combinations featuring classic cocktails that you can try at your next meal.
How Do You Learn Hospitality Management Online?
Interested in pursuing an online hospitality management degree? Here’s why you should consider this exciting path.
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.
Job or School: Why Not Both?
Culinarians debating between getting a culinary job or a professional chef’s education shouldn’t choose one—they should choose both. Here’s why, and how it can be done.
Positioning Statements for Restaurant Marketing
What is a positioning statement, and how do restaurants position themselves? We’ll show you how restaurants can set themselves up for success through positioning.
From Motorsports to Making Tortes: Certified Master Pastry Chef® Frank Vollkommer
Meet Certified Master Pastry Chef®, Culinary Olympics Gold Medalist, and motorcycle racer Frank Vollkommer. Learn about his impressive culinary career.
5 Best Plant-Based Restaurants in Chicago
Looking for delicious plant-based restaurants in Chicago? Here’s a list of 5 of the best plant-based restaurants in the area and some of their signature dishes.
Best Online Plant-Based Delivery Options
Looking to sign up for an online plant-based meal delivery service, but don’t know how to choose which one? We’ll walk you through what to look for!
Veteran Lance McWhorter Finds a Home in the Kitchen After His Military Service
Army and Navy veteran Lance McWhorter shares his successful journey from military to contractor to executive chef & restaurant owner. Get inspired!
Escoffier Graduate Talks About Going Plant-Based — in Culinary School and in Life
Meet plant-based chef, entrepreneur, and Escoffier graduate Shane Witters Hicks, and get his advice for vegetarian students attending culinary school.
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.
Education: The Most Important Chef’s Tool
Setting yourself up for culinary success means taking advantage of every tool at your disposal. At top of the list is a high-quality culinary education!
4 Tips for Entering a Competitive Cooking Event
Cooking competitions are a great way to channel your competitiveness and show off your skills. Learn what it takes to succeed in cooking competitions.
Why a Diploma Program or Associate Degree Makes Sense for Many High School Seniors on National College Decision Day 2021
Making plans for the fall? Here’s why high school seniors should consider a diploma and associate degree programs this National College Decision Day!
Earth Day at Escoffier: How Culinarians Can Be a Force for Global Good
Chefs and culinarians have the potential to be voices for sustainability and the local food movement. Make small changes to be part of a greener future.
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.
