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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.
Roux is a thickening agent that has been used in cooking for hundreds of years.
It's no wonder that so many chefs who have graduated from cooking schools in Colorado have opted to make beer pairings with their dishes a priority.
When you hear "vermouth," you probably think of classic cocktails like the Manhattan or the martini, and you'd be right to do so, but vermouth is also a great ingredient to have in the kitchen.
By: Ryan Hodros, Culinary Arts and Pastry Arts Graduate “Comfort Food” is one of those terms that is difficult to...
Use one of summer's most popular fruits (lemon) to make these delicious desserts to eat a home or at a friendly gathering.
By: Alex Charpentier, Culinary Arts Student If you are like me the warmer weather makes you want to eat more...
Hiking can be great ways to work up an appetite. Having a healthy snack on hand is mandatory. Trail mix is a super versatile way to get some fast calories no matter where you are.
Jicama is widely available in Austin due to it's proximity to Mexico. This healthy root veggie can be added to many dishes for a bit of crunchy, sweet flavor.
There are some packaged foods that don't come anywhere close to tasting like the real thing. Pesto, for example, is much better when made fresh.
Hungry brunch-goers and young families love to get their donut/croissant/pie fix bright and early on Saturdays and Sundays. Make these treats at home to avoid the line.
Break up the condiment monotony with these great recipes.
While cake is a popular sweet to end just about every dinner dish, we've found some alternatives that will feed your crew in a less sheet-like, frosted way.
By: Ryan Hodros, Culinary Arts and Pastry Arts Graduate Any regular readers have probably noticed that I tend to veer more...
We've all had a strawberry margarita with sugar crystals clinging to the rim and a berry, carefully perched along the side. Why not get a little more creative for Cinco de Mayo?
By: Ryan Hodros, Culinary Arts and Pastry Arts Graduate Chances are good you’re familiar with that hip young upstart on the...
By: Helena Stallings, Culinary Arts Graduate As a culinary professional it is important to be able to take the simplest dishes and...
Texas has come to be absolutely saturated with fantastic bars and wineries.
Follow these steps and you can make your own maple syrup.
By: Ryan Hodros, Culinary Arts and Pastry Arts Graduate The fact of the matter is, a pastry chef can only make the...
Bees are rapidly dying and changing the way agriculture is produced. Plant flowers, buy local honey and avoid chemicals to help these insects continue in their vital role.
Instructables user mikemwa shared this recipe that makes about 16-18 ounces of fresh mozzarella cheese.
Today, April 8th, is National Empanada Day. Celebrate with these recipes.
This recipe just might be absolutely genius. The recent surge in coconut everything might be a little overwhelming for most...
By: Helena Stallings, Culinary Arts Graduate Our namesake, Auguste Escoffier, created the 5 mother sauces that every culinary arts student must know...
By: Ryan Hodros, Culinary Arts Graduate I was a sports kid growing up—I played first base from Tee Ball to Little League,...
Each kind of rice has it's specific flavor and texture, as well as method of cooking. Here are some common varieties to consider using.
St. Patty's Day food doesn't all have to contain copious amounts of green dye. Here are some recipes to put your Boulder culinary school skills to the test.
By: Helena Stallings, Culinary Arts Graduate For pastry arts students knowing how to temper chocolate is like knowing how to make a...
By: Helena Stallings, Culinary Arts Graduate For Escoffier pastry arts students learning how to make and decorate cupcakes is the highlight of...
Wherever you're cooking and serving it is important to have a well-set table. Follow these tips to starting the meal off right by setting the perfect table.
There are plenty of nutritious foods that are great appetizers and won't fill you with fats, oils and dismay. Try these five recipes for a healthier Super Bowl.
With the Super Bowl just days away, we are showing you one of our favorite tailgating chili recipes! Simple, fun,...
By: Helena Stallings, Culinary Arts Graduate For many culinary arts students at Escoffier, the first thing they are taught is how to...
Not only has this delicious hot sauce taken over our tables, it's earned a documentary, tee shirts, phone cases and even miniature bottles for the fan who travels. Learn more about Sriracha here.
By: Helena Stallings, Culinary Arts Student Any culinary or pastry arts student will tell you that poaching an egg seems simple,...
By: Helena Stallings, Culinary Arts Student Even though the autumn harvest is rapidly coming to a close, your holiday dinners can still...
During my culinary program at Escoffier, I had the opportunity to work with several kinds of vegetables and since the autumn...
By: Ryan Hodros, Culinary Arts Student There are a lot of recipes that are probably best left to the pros—making your...
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