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Wintry pastries that everyone will love
What better way for a pastry student to show off newly crafted skills than stunning holiday treats?
Stuffing from around the world: How to do Thanksgiving the right way
Culinary arts students can use these recipes to further their mastery of stuffing.
How to buy local for less
There are ways to use fantastic local meat, produce and dairy without breaking the bank.
How to cross-train employees for multiple roles
Cross-training gives your business the security of multi-skilled employees who can take over a task at a moment’s notice.
Incorporating regional dishes into Thanksgiving meals
Try these recipes to inject something new into your tried and true family dinner.
Enjoy a cornucopia of cauliflower creations
Cauliflower is far more than a vegetable side dish.
Does a supper club concept work for your restaurant?
Consider the supper club as a guide for new approaches to dining.
Fresher frozen? Seafood concepts to keep in mind
Let’s take a look at some of the best seafood concepts to keep in mind.
Not your parents’ mall food court: Exploring the food hall trend
Food halls are popping up in major cities all over the U.S., and they’re nothing like the dreary mall food court you’re picturing.
Celebrated Chefs Turn Out To Honor Culinary Great, Auguste Escoffier
CHICAGO and HOFFMAN ESTATES, Ill., Oct. 27, 2017 /PRNewswire/ — Escoffier School of Culinary Arts, a premier provider of culinary...
Vegan patty options: Portobello, seitan and everything in between
By combining the love of burgers with the health benefits of veganism, chefs have created a range of patty options.
How restaurants can evolve in the online food-delivery era
Chefs and restaurateurs must be prepared to operate in a marketplace where consumers have come to expect speedy delivery of almost any cuisine.
Boulder Culinary School Welcomes World-Famous Michel Escoffier
BOULDER, CO (Oct. 23, 2017) —–On October 19, the Auguste Escoffier School of Culinary Arts of Boulder, Colorado welcomed Michel...
Flavorful falafel: Chickpeas reporting for duty
Originating in the Middle East, falafel is a soft deep-fried ball or patty with a breaded texture and dry, spicy taste.
Good gravy! Cooler temperatures call for this rich accompaniment
Gravy is a versatile and satisfying addition to a wide range of dishes.
Building an effective takeout menu
A properly developed takeout menu is a major asset for a restaurant.
Cooking with coffee: A drink and a versatile ingredient
Try these recipes that incorporate coffee, and then explore your own ideas.
How To Customize Curry To Your Region
Culinary students interested in adding curry to their repertoire should experiment with how they can utilize local flavors to their advantage.
Cost-Effective Sustainable Practices
Reducing food waste boosts appeal to customers and helps your kitchen's budget.
One-Pot Recipes You Can Make In A Pinch
For some of the quickest, tastiest dishes, it only takes one pot (or skillet) to get the job done.
How To Turn Your Leftover Halloween Candy Into A Unique Dessert
There are countless ways to put leftover sweets to work in awesome desserts.
Tracy Lorenz appointed president and CEO of world-class Escoffier culinary schools
HOFFMAN ESTATES, IL (Oct. 4, 2017) —– The Triumph Higher Education Group Board of Directors is pleased to announce the appointment...
Put Your Own Spin On Chinese Takeout Favorites
Culinary arts students can find ways to put their own stamp on Chinese takeout by exploring the recipes for classic items.
Simple Tips To Elevate Your Dish
There are plenty of easy ways to make food that looks fantastic and tastes even better.
Turning One Dish Into A Week Of Meals
Being efficient with your ingredients is always the way to go.
Pro Lessons To Use In Your Home Kitchen
By following these pieces of advice, home cooks can step up their game and consistently make better dishes.
Versatile Ways To Use Up Your Vegetables
Try one of these easy dishes the next time you find yourself with a vegetable surplus.
How To Make The Most of Your Leftovers
Culinary students interested in making every ingredient and piece of food count should test new ways to get creative with leftovers.
Essential Tips To Improve Your Cooking Skills
These are some simple techniques and tactics you can adopt that can take your cooking skills to the next level.
A Look At 2017’s Restaurant Trends: 9 Months In
Keeping track of food trends is an important consideration for chefs.
Quick Mashed Potato Substitutes Everyone Will Love
Set the timer, grab your cooking utensils and let’s whip up some mashed potato-esque magic.
5 Tips For Putting Food On Ice
Let’s take a look at five of the biggest tips for putting your food on ice.
Table Beer’s Rise: What It Could Mean For Your Restaurant
Sometimes referred to as “near beer” or “small beer,” this brew is somewhat akin to a farmhouse ale, with prominent hints of wheat.
First Down Flavors: Adapting The Tailgate To Your Menu
Tailgating favorites are easily adapted for serving in modern restaurants.
Suggested Pairings: Advice For Promoting Great Flavor Combinations
Once you know which flavor combinations bring reliably satisfying results, you can construct menus that show off your skills with surprising pairings.
Building A Better Tasting Menu For Special Events
Take this advice to improve your tasting menus.
Chard Isn’t Hard: 3 Ways To Use These Versatile Vegetables
One vegetable you should not overlook is chard, which is notable for its flavor, texture and versatility.
What Makes A Lobster Roll Great?
Lobster rolls are a key element of Northeast seaside cuisine.
Finer Points Of Advice For Building Out A Multi-Course Menu
The only thing better than enjoying a beautifully prepared dish is digging into several in a row that perfectly complement one another.
Poutine Machine: This Quebecois Dish Has A Place At Your Table
Poutine is rich, filling and versatile.
