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Culinary Arts
Embark on a transformative journey to elevate your culinary prowess. Explore how fundamental cooking techniques, artful presentation refinement, and the skilled orchestration of seasonal ingredients converge.
2021 Auguste Escoffier School of Culinary Arts Graduates Scoff at COVID
The definition of Perseverance is: continued effort to do or achieve something despite difficulties, failure or opposition. But there is...
May 6, 2021
How Chef Auguste Escoffier’s Legacy of Innovation and Training Chefs Worldwide Lives On
Auguste Escoffier is a world-famous culinary icon, known as the founder of modern cuisine. Learn more about his legacy and the works of his great-grandson, Michel Escoffier.
May 3, 2021
Escoffier 2021 Spring Break Culinary Challenge
This past month students from the entire student body of Auguste Escoffier School of Culinary Arts were challenged to create...
April 22, 2021
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!
April 16, 2021
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.
April 14, 2021
Women’s History Month: Professional Reflections of Women In Culinary
The first publicly held celebration specifically honoring women was in 1978. An observance that honored the often overlooked contributions of...
March 31, 2021
Which Famous Female Chefs Do Escoffier Chef Instructors Admire?
As part of Auguste Escoffier School of Culinary Arts’ features throughout Women’s History Month we asked our female faculty members...
March 26, 2021
Black History Month – The Escoffier Perspective
This month we’ve experienced a world-wide focus on Black history. Throughout February we featured Escoffier faculty and alumni, including online...
February 25, 2021
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.
February 17, 2021
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.
February 3, 2021
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.
January 11, 2021
Our Top 5 Blogs of 2020
In case you missed them, here are the most popular articles that Auguste Escoffier School of Culinary Arts published in 2020.
December 29, 2020
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.
December 11, 2020
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.
November 11, 2020
10 Years In and We’re Just Getting Started
“Everything is so unstable in these times of progress at any cost, and social customs and methods of life alter...
September 16, 2020
4 Ways Chefs Can Reduce Food Waste
Do you know how much food ends up in landfills each year? Find out, and learn some ways chefs can reduce food waste in their restaurants.
September 2, 2020
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.
May 11, 2020
Maple Syrup’s Many Delights
Maple syrup is an especially versatile ingredient for chefs, having applications in everything from appetizers and entrees to sweet breakfast foods and desserts.
September 25, 2019
Making Matcha a Match for Your Menu
Matcha is an increasingly popular ingredient, both as a standalone beverage and as a unique taste in a variety of foods.
July 8, 2019
Incorporating Ciders into Your Menu This Summer
Ciders are light-bodied, crisp and cool, and they deserve a place on your drink menu this summer.
June 14, 2019
Hoagies and Grinders: Sprucing Up Sandwiches with Regional Inspirations
Sub sandwiches don't have to be a simple on-the-go meal, as these regional variations and attractive alternatives to the standard sandwich show.
April 22, 2019
Chow from Macau: A primer on Macanese cuisine
Online culinary students who haven't heard of Macanese cuisine are in for a treat - the food is as interesting and mixed as the culture that created it.
April 16, 2019
Dishes Inspired by Spring Season Holidays
From Easter brunch to pre-fasting Ramadan feasts, Boulder culinary students who want to get into the spirit of spring holidays can draw inspiration from the dishes served at these annual celebrations.
April 12, 2019
Americans Just Can’t Get Enough Eggs
Whether you recently inspired by Austin's first ever brunch festival, or you're already studying culinary arts there, there's never been a better time than now to start discovery the full potential of eggs.
April 8, 2019
Fermented foods continue to find favor
Fermented foods are popular across the globe and have been for thousands of years. Learn more about incorporating these foods into your culinary career.
March 26, 2019
Is tahini the new peanut butter?
Tahini is versatile and straddles the border of sweet and savory depending on exactly how it's prepared, just like peanut butter.
March 20, 2019
Contemporary plating techniques
Plating techniques are constantly evolving, but some approaches are enduringly popular. Learn more about contemporary techniques and how to apply them to your dishes.
March 13, 2019
The cauliflower craze continues
Cauliflower's mild flavor and versatile texture potential make it a culinary contortionist.
March 11, 2019
Fats having a moment in the sun
After years of embracing low-fat and "lite," the pendulum has swung back the other way. Low-fat is out, and fatty is in.
February 21, 2019
Sourcing transparency is on the menu in 2019
Sourcing transparency is an increasingly important topic for restaurants and customers alike. Learn how to tap into the farm-to-table trend and address a number of other important concerns.
February 15, 2019
Tapping into staff experience to create delicious new dishes
Collaboration in the kitchen is a vital consideration for all chefs, whether they're right out of culinary school or have many years of experience.
January 16, 2019
Why lasagna is such a crowd pleaser
Lasagna is a surprisingly versatile dish, open to a number of different preparations, presentations and permutations, as well as being a classic comfort food.
January 2, 2019
Fighting food waste in your kitchen
Food waste is a major concern for restaurants, and there are a number of effective ways to address it.
December 20, 2018
Bring these holiday movie classic dishes to your menu this year
'Tis the season to bring some holiday cheer to your menu!
December 18, 2018
Crafting a special holiday menu for your restaurant
Here are some pointers for online culinary students students to keep in mind as they plan for this holiday season.
December 7, 2018
Honey: The secret ingredient you can’t do without
Whether you use it as a condiment or as main ingredient, don't forget about the extra something that honey can bring to your menu items.
November 19, 2018
The Fool’s Gold Loaf: A true culinary curiosity
If you take only one thing away from the Fool's Gold Loaf, let it be this: PB&J has potential to be much more than a basic sandwich.
November 12, 2018
Delicious Brazilian foods that will spice up your menu
Online culinary students who venture beyond Brazilian beef and "wonderfruits" will find many more exciting dishes.
November 5, 2018
Pickling is for more than just cucumbers
Pickling is most commonly associated with cucumbers, but the process yields delicious results from a variety of fruits and vegetables.
October 25, 2018
Lettuce-less salads? Let us show you how lovely they can be
Salads classically come with some kind of lettuce as the base, but there are many different variations providing similar yet exciting flavors and none of that specific leafy green.
October 17, 2018
