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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.
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.
From Kenya to Colorado: Chef Arnold Safari on Starting a Restaurant During COVID-19
Learn how Chef Safari made Colorado his new home, and how he knew he was ready to start a restaurant during the coronavirus pandemic.
Master Baker Colette Christian on Perseverance and Never Giving Up
Not long ago, the commercial kitchen was a man’s world. But pioneers like Master Baker Colette Christian made a space for themselves, and the female chefs that followed.
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.
How to Purchase the Right Furniture for Your Restaurant
Before making a large and important investment in furniture for your restaurant keep these four factors in mind.
How to Incorporate Sustainable Practices in Your Restaurant
This is how you can incorporate sustainable practices in your restaurant and increase your customers.
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.
Escoffier Alumna Tiffany Moore Gets Her Restaurant Funded
How US Army veteran Tiffany Moore overcame health challenges to pursue her dream of opening a new restaurant in Atlanta, Georgia.
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!
Why Culinary School is So Important For Networking and Career Building as a Chef
Networking for chefs is a career-long endeavor. But Escoffier students get a head start during culinary school. Here’s why that matters.
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.
Is The Long-Term Chef Shortage Over…or Just Paused?
Over the past decade there was a massive shortage of trained chefs, and then COVID-19 happened. What’s next? Will the long-term shortage return?
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!
Building an Online Pastry Shop
Online pastry shop owners have a considerable advantage with access to numerous resources such as social media, delivery services, and of course, this article.
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.
Classic Winter Salad
Chef Jesper Jonsson, Chef Instructor at Auguste Escoffier School of Culinary Arts Boulder shares his spin on a classic winter...
From Education to Entrepreneur: Benefits of One-on-One Chef Mentoring
Don’t leave your dream of owning a restaurant to fate. Get a chef mentor to help you set a goal and hold you accountable.
The Latest in Food Tech
New innovations in food tech can help us to create a more sustainable food chain and reduce waste. Learn about the most exciting developments of 2020!
Importance of Organization in the Kitchen
An organized kitchen is vital to the operations and efficiency of any food business. Learn why it’s important and get tips to organizing your own cookspace.
The 4 Myths of Cooking That All Chefs Must Address
Taking place behind closed doors, the world of the professional chef is a mystery to many. Here are 4 common cooking myths, and the true story of each.
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.
3 Tips for Properly Managing Food Costs
Proper food cost management is the difference between a restaurant that struggles and one that thrives. Learn three tips to help protect your bottom line!
4 Reasons Why Employers Pay More For Culinary School Graduates
Employers expect certain things out of culinary school graduates — and they may be willing to pay more to get them. So what makes a degree or diploma so valuable?
Escoffier Designated A Great Place To Work-Certified™ Company
Top Culinary Educator Attributes Recognition to Employee Adaptability and Core Values Auguste Escoffier School of Culinary Arts, a leading accredited...
Escoffier Boulder Named 2025-2026 Military Friendly® Culinary School
Escoffier Boulder is proud to be a 2020-2021 Military Friendly® School. Learn what this designation means and how we support our military and veteran students.
2020 Escoffier “Plate It Up” TikTok Scholarship Challenge!
Austin and Boulder Residential Scholarship Competition We would like to offer you the opportunity to receive a scholarship up to...
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.
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.
Visible Sanitation is Now an Unspoken Marketing Requirement for Restaurants
Visible sanitation practices are more important than ever. Here are some ways you can show customers you’re getting them right...and earn their trust.
How Will Restaurant Consumers Change Behavior in the Post-COVID-19 Economy?
What does the future hold for restaurants? What are the permanent changes we can expect from consumer behavior, and how will restaurants need to adapt?
Escoffier Launches Free E-Learning Partnership with Hospitality Industry
Culinary Educator Gives Culinary and Hospitality Workers Free Access to Online Content CHICAGO (April 20, 2020) — Auguste Escoffier School...
Escoffier Boulder Student Challenge
Show off your creative quarantine kitchen skills and join Escoffier Boulder’s weekly cooking challenge for your chance to win gift...
3 Ways Culinary School Can Boost Your Career
If you’re seeking opportunities for career advancement, a culinary diploma could be a great way to stand out versus other job applicants.
Escoffier Appoints Rich Ahrens as Vice President of Talent and Culture
Newly Created Position Targets Recruiting and Culture for the Growing Institution CHICAGO (April 10, 2020) – Auguste Escoffier School of...
Escoffier Partners With Texas Restaurant Association ProStart® Program
Despite Statewide High School Closings, Technical Education Program Continues with Online E-Learning Tools CHICAGO, April 7, 2020 — Texas...
How the 2020 CARES Act Benefits Restaurants
The CARES Act offers direct relief for restaurants and food service businesses struggling financially due to the COVID-19 pandemic. Learn about the different benefits available for the industry during this tough time.
