Subscribe to the King of Chefs Blog
Get the King of Chefs email newsletter delivered to your inbox weekly. You'll get everything you need to know about culinary & pastry careers, food entrepreneurship, financing your culinary education, and more.
Recipes & Techniques
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.
Some Souper Recipes from Escoffier Chef Instructors
The thought of hot and hearty soup can bring up notions of time gone by. Memories of tomato soup and...
No Booze Resolution? No Problem. Bring on the Mocktails!
The holidays may be over, but through January and February the weather outside is still frightful! New Year’s resolutions are...
How to Make Dark Chocolate Peppermint Truffles
Escoffier Chef Instructor Renee Moreno shares a decadent dark chocolate peppermint truffle recipe great for the holidays.
How to Make Latke with Shredded Chicken Confit and Crème Fraîche
Escoffier Chef Instructor Dan Bearss shares his latke recipe, a pan-fried potato pancake that is popular in eastern European cuisine.
Apple Tart Recipe
Escoffier Chef Instructor Stefanie Bishop-Schmidt shares her apple tart recipe made from scratch. This recipe is perfect for fall festivities.
How to Make Ratatouille and Polenta
Escoffier Chef Instructor Chef Dan Bearss shares his homemade ratatouille paired with parmesan polenta recipe.
How to Make Chicken Francaise
Looking for a flavorful dish to add to your dinner rotation? Join a professional chef to learn how to make chicken Francaise.
How to Cook Spaghetti Squash – Autumn Recipe
Learn how to make this recipe of Chef Scott’s, which includes Brussels Sprouts, Bacon, and Lemon Apple Thyme Butter Sauce.
Pumpkin Bread with Streusel Recipe
Escoffier Chef Instructor Cody Middleton shares one of his cherished recipes for the fall season—Pumpkin Bread!
Coconut Milk: Health Benefits and How to Bake With It
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!
Cavatelli Pasta with Mushrooms Recipe
Chef Scott Cohen, Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Cavatelli Pasta with Mushrooms recipe.
Apple Turnover Recipe
Escoffier Chef Instructor Stefanie Bishop-Schmidt shares one of her favorite fall pastry recipes—Apple Turnovers!
How to Make Peach Melba
Chef Instructor Steve Konopelski demonstrates his take on this world-renowned dish with his Caramelized Peach Melba with Sweet Cream.
How to Make Corn Soup with Huitlacoche
Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Corn Huitlacoche Summer Soup.
How to Make Honey Mustard Roasted Salmon
Join chef Scott Cohen as he explains how to make honey mustard roasted salmon, basil vinaigrette, and tomato and pearl couscous ragout.
How to Make Nutella Semifreddo
Chef Instructor at Auguste Escoffier School of Culinary Arts Colette Christian shares how to make her light and velvety Nutella Semifreddo.
Best Vegan & Vegetarian Cookbooks According to Professional Chefs
Get some guidance from these vegetarian and vegan cookbooks, each chosen by Escoffier Chef Instructors. Recipes for the amateur cook and the professional chef.
How to Make Chicken Ratatouille Penne Pasta
Chef Instructor Scott Cohen shares his classic French dish with a twist – Simmered Chicken Ratatouille with Penne and Summer Basil.
How to Make Spinach Ravioli
Did someone say fresh pasta? Learn how to make spinach ravioli for a meal that’s equally delicious and impressive.
How to Make Grilled Fruit Dessert Salad
Chef Instructor at Auguste Escoffier School of Culinary Arts shares how to make her vibrant Grilled Fruit Dessert Salad with Honey Yogurt Dressing.
When to Use an Electric Mixer and When to Use Your Hands
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.
How to Make Chili Lime Grilled Chicken
Chef Instructor at Auguste Escoffier School of Culinary Arts shares his flavorful Chili Lime Grilled Chicken recipe.
Modern Food Plating Tips: A Colorful Dessert Recipe For Spring
Want to try some food plating techniques that will wow your guests? Chef Billie Sutton has a few things to share with you.
How to Make Corned Beef Hash and Eggs
Want to learn how to make corned beef hash and eggs? Learn some helpful tips from a professional Chef Instructor.
How to Make Brown Butter & Sage Gnocchi
Few elements go together like rich brown butter, earthy sage, and pillowy gnocchi! Join Chef Dan Bearss for this step-by-step demo.
Fat Tuesday is Made for Shrimp Etouffee
Fat Tuesday or Mardi Gras is the last day of Carnival; it’s a period of celebration and feasting before the...
How To Make Fruit Pectin
Interested in making your own fruit pectin? We’ve got you covered on pectin’s purpose, tips for using it, and a DIY recipe.
How to Make a Modern Peach Melba
Celebrate National Peach Melba Day with this modern take on a beloved Escoffier creation.
Ring in the New Year with Cheery Champagne Cocktails
Celebrations call for something special to commemorate the occasion. Champagne is the usual choice and for good reason: champagne itself...
Eggnog Cocktails Perfect for Holiday Entertaining
It’s Christmas Eve and those who celebrate the Christmas holiday are anxiously anticipating a few days of family, friends, and...
Auguste Escoffier’s Classic Dessert: Cherries Jubilee
A beloved dessert with little known heritage, Auguste Escoffier is credited with the invention of Cherries Jubilee. Based on her...
Mother’s Day Recipes Hand Crafted by Escoffier Chef Instructors
Whether your Mom is a brunch buff or dessert diva, this Mother’s Day Auguste Escoffier School of Culinary Arts has...
Celebrate Cinco de Mayo with S’more Dessert Tacos
Often thought of as Mexican Independence Day, today’s Cinco de Mayo commemoration is actually a celebration of the unlikely victory...
Classic Winter Salad
Chef Jesper Jonsson, Chef Instructor at Auguste Escoffier School of Culinary Arts Boulder shares his spin on a classic winter...
Plant-Based Chocolate Mousse
Escoffier Pastry Chef Anne Lanute has the perfect recipe for you. Her home-made chocolate mousse is rich, smooth and completely dairy free!
A New Twist on an Old Classic–Holiday Bruschetta
What comes to mind when you think of bruschetta? Typically it’s chunky tomatoes, aromatic garlic and freshly grated parmesan cheese...
Learn How To Make a Classic Bûche De Noël
Bûche De Noël–nothing is a more quintessential Christmas dessert. This French standard, also known as a Yule Log cake, emerged...
Plant-Based Brownies? Yes, Please!
With so many requests for plant-based meal options, we wanted to share a unique recipe designed by Escoffier Chef Instructor,...
Ring in the Holidays with these Escoffier Chef Inspired Recipes
As the holidays approach this year families may be celebrating a bit differently than in years past. Smaller, more intimate...
Making a Classic Risotto with Chef Curtis Duffy
In this video Chef Curtis Duffy, Chef and Restaurateur, prepares his version of a classic Italian dish, Risotto Milanese. He...
