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Success Stories
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.
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.
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.
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!
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!
Chef Andre Natera Talks Food Trends, Culinary School and Hiring
Executive Chef Andre Natera recently took time out of his busy schedule to chat candidly with Auguste Escoffier School of...
