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Immerse yourself in the artistry of culinary creation! Explore a treasure trove of recipes and techniques spanning cuisines and skill levels, empowering you to refine your culinary craftsmanship.
There’s nothing quite like the comforting aroma of freshly baked goods on Thanksgiving day to warm hearts and boost spirits....
Discover how to create new dishes, with insights from a professional chef into the techniques, process, and mindset that can contribute to culinary innovation!
Mother sauces, first classified by French Chef Marie-Antoine Carême and later codified by Auguste Escoffier, are the starting points for...
As summer comes to a close, popular summer fruits, like berries, make way for fall favorites like apples and pears....
Pacific halibut is one of the largest species of flatfish and is primarily found in the icy waters of the...
Curious about how to make popovers at home? Explore this easy popover recipe and discover the essential ways to serve them!
In the U.S., Mother’s Day is celebrated on the second Sunday in May. It shares the same day in some...
Escoffier Chef Instructor Scott Cohen shares his famous fish tacos. His recipe includes fresh and colorful ingredients!
The Easter Bunny, spring bonnets, egg hunts, and of course… the food! Easter traditions are alive and well across the...
Escoffier Chef Instructor Dan Bearss shares his favorite savory crepe recipe that is paired with mornay sauce.
With the help of Escoffier Chef Instructor Stefanie Bishop, learn how to make crepes and find out the best fillings for this thin pancake.
Whether you’re a vegan chef or are looking to learn how to make more plant-based recipes, start with these ten vegan dishes.
Just the mention of pie probably brings up childhood memories of cooking with mom or grandma—those fresh fruits and flakey...
Whether you’re enrolled in culinary school as a pastry arts student working toward your degree or diploma, an executive chef...
Escoffier Chef Instructor Scott Cohen has you covered with his creamy and cheesy French cuisine classic, Potatoes Au Gratin.
Escoffier Chef Instructor Matthew Lewis shares his French dessert, Coeur a la Creme with raspberry sauce recipe.
The thought of hot and hearty soup can bring up notions of time gone by. Memories of tomato soup and...
The holidays may be over, but through January and February the weather outside is still frightful! New Year’s resolutions are...
Escoffier Chef Instructor Renee Moreno shares a decadent dark chocolate peppermint truffle recipe great for the holidays.
Escoffier Chef Instructor Dan Bearss shares his latke recipe, a pan-fried potato pancake that is popular in eastern European cuisine.
Are you looking for substitutes for all-purpose flour? Check out these flour substitutes made from nuts, beans, and other grains.
Escoffier Chef Instructor Stefanie Bishop shares her apple tart recipe made from scratch. This recipe is perfect for fall festivities.
Escoffier Chef Instructor Chef Dan Bearss shares his homemade ratatouille paired with parmesan polenta recipe.
Looking for a flavorful dish to add to your dinner rotation? Join a professional chef to learn how to make chicken Francaise.
Learn how to make this recipe of Chef Scott’s, which includes Brussels Sprouts, Bacon, and Lemon Apple Thyme Butter Sauce.
Escoffier Chef Instructor Cody Middleton shares one of his cherished recipes for the fall season—Pumpkin Bread!
Coconut milk is one of the leading dairy-free milks used today in baking! Learn why it’s so popular and the top health benefits associated with it!
Chef Scott Cohen, Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Cavatelli Pasta with Mushrooms recipe.
Escoffier Chef Instructor Sefanie Bishop shares one of her favorite fall pastry recipes—Apple Turnovers!
Chef Instructor Steve Konopelski demonstrates his take on this world-renowned dish with his Caramelized Peach Melba with Sweet Cream.
Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Corn Huitlacoche Summer Soup.
Join chef Scott Cohen as he explains how to make honey mustard roasted salmon, basil vinaigrette, and tomato and pearl couscous ragout.
Chef Instructor at Auguste Escoffier School of Culinary Arts Colette Christian shares how to make her light and velvety Nutella Semifreddo.
Get some guidance from these vegetarian and vegan cookbooks, each chosen by Escoffier Chef Instructors. Recipes for the amateur cook and the professional chef.
Chef Instructor Scott Cohen shares his classic French dish with a twist – Simmered Chicken Ratatouille with Penne and Summer Basil.
Did someone say fresh pasta? Learn how to make spinach ravioli for a meal that’s equally delicious and impressive.
Chef Instructor at Auguste Escoffier School of Culinary Arts shares how to make her vibrant Grilled Fruit Dessert Salad with Honey Yogurt Dressing.
When you’re working as a pastry chef there are various ways to combine ingredients. Learn more about when to use an electric mixer and when to use your hands.
Chef Instructor at Auguste Escoffier School of Culinary Arts shares his flavorful Chili Lime Grilled Chicken recipe.
Want to try some food plating techniques that will wow your guests? Chef Billie Sutton has a few things to share with you.
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