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World of Food & Drink
Head into a flavorful expedition through the world of gastronomy. Journey across eclectic culinary landscapes, from wine appreciation to international flavors, covering the fascinating connections between culture and cuisine.
Best Online Plant-Based Delivery Options
Looking to sign up for an online plant-based meal delivery service, but don’t know how to choose which one? We’ll walk you through what to look for!
4 Tips for Entering a Competitive Cooking Event
Cooking competitions are a great way to channel your competitiveness and show off your skills. Learn what it takes to succeed in cooking competitions.
Earth Day at Escoffier: How Culinarians Can Be a Force for Global Good
Chefs and culinarians have the potential to be voices for sustainability and the local food movement. Make small changes to be part of a greener future.
4 Ways All Chefs Should Handle Food Critics
Everyone dining at your restaurant might be a critic. How do you prepare?
Is The Long-Term Chef Shortage Over…or Just Paused?
Over the past decade there was a massive shortage of trained chefs, and then COVID-19 happened. What’s next? Will the long-term shortage return?
The Latest in Food Tech
New innovations in food tech can help us to create a more sustainable food chain and reduce waste. Learn about the most exciting developments of 2020!
The 4 Myths of Cooking That All Chefs Must Address
Taking place behind closed doors, the world of the professional chef is a mystery to many. Here are 4 common cooking myths, and the true story of each.
Escoffier’s Pandemonium Pizza Party with Chef Ben Robinson
Wow! What a fun demonstration by Chef Ben Robinson yesterday. We had approximately 500 viewers for Chef Ben’s Pandemonium Pizza...
Farmer Lee Jones of ‘The Chef’s Garden’ Discusses Sustainable Farming with Escoffier Students and Faculty
Farmer Lee Jones is noted as one of the “60 Coolest People in Food”…multiple times. He’s also part of the...
Escoffier Chef Instructor Presents at the 2020 Joint Culinary Training Exercise
Recently, our men and women in uniform traded in their battlefield on land and sea for a battlefield in the...
A Look Back at the Food Trends of the 2010s
Let's send off the decade that was with a look back on some of the big food trends.
Sustainability Is Trending: How Will This Affect Your Restaurant?
For culinary students studying at the August Escoffier Austin culinary campus, sustainable business may just be good business.
The Flight of the Rotisserie Chicken
From reputable chefs to culinary-art TV personalities to major food retailers, rotisserie chickens are on everyone's radar.
How Will Bans on Polystyrene Containers Affect Takeout and Delivery?
Foam containers are on their way out in an number of states and cities.
The Growing Popularity of Natural Wines
Natural wines' increasing popularity mean chefs have to be aware of how to effectively cook with them and pair them with a variety of dishes.
Is Pizza Gaining Acceptance as a Top Cuisine?
Pizza isn't only a food for delivery or casual celebrations anymore. Culinary school students can learn more about upscale presentations of pizza and how to create their own.
Food Halls: The Growing Denver Dining Trend
A lot of culinary trends come and go, but are food halls bound to stick around?
Sri Lankan Cuisine Could Grab the Spotlight in 2019
Auguste Escoffier culinary students studying at the Austin, Texas campus should familiarize themselves with Sri Lankan cuisine before it becomes culinary tour de force it's sure to be.
Now trending in 2019: African cuisines
From the peri peri chicken of South Africa to the rich nyembwe chicken of Gabon, African cuisines are poised to take the world by storm in the next few years.
Thai-rolled ice cream is coming to a shop near you
Thai-rolled ice cream shops are opening left and right. For Austin culinary students who haven't had a chance to indulge in one of the city's many shops, here's a breakdown of this popular culinary curiosity.
Nonalcoholic cocktails continue to grow in popularity
The market for nonalcoholic cocktails, as well as alcohol-free beers, wines and other spirits, is growing. Here's what you need to know.
What’s going on with American cheese?
It's time for online culinary students make an informed decision about whether American cheese deserves a place on the menu.
New Year’s dishes from around the world
Traditional New Year's foods aren't just a sign of good luck or prosperity, they're delicious dishes that culinary school students can prepare all year long.
America’s Test Kitchen Podcast ‘Proof’ Busting Food Myths
Have you ever wondered how it’s possible you know what certain things taste like without ever having tested them? How...
The rise of ruby chocolate
For now, ruby chocolate is an exotic novelty. In six months to a year, though, it could be a bonafide culinary staple right alongside white, milk and dark chocolate.
How chefs can capitalize on Austin summers
There are plenty of fun chances for future cooking professionals to enjoy Austin food and expand on their skills during the summer months, making the most of hot days.
Documentary on Celebrated Chef and Escoffier Schools Advisory Board Member Nominated for James Beard Award
Julia Child. Thomas Keller. Charlie Trotter. Wolfgang Puck. These names stand prominently in the narrative of America’s rise to...
Business Succession Tips for Multigenerational Restaurants
There are several key steps involved in turning a restaurant over to a family member when the time is right, and it’s crucial to lay the groundwork for succession in advance
What is the tacro?
Chefs often focus on using perfectly honed techniques and fresh ingredients to capture the potential of a classic dish. A delicious new combination of beloved comfort foods looks poised for explosive popularity: the tacro.
The rise of Chef-Influencers: It’s more than just cooking skills
Chef influencers are a unique breed.
Calorie counts: Do your customers want them? And are they practical?
Calorie counting is a popular choice for people who want to control portion size, lose weight and generally improve their health.
How Will Meal-Kit Culture Change In The Near Future?
Meal kits are a popular but potentially unstable trend, based on current market indicators and the performance of similar services in the past.
How Restaurants Can Give Back to Their Communities
How many ways can you donate in 2018?
Startup culture food habits and menu trends
Understanding what makes younger workers in startup environments get excited about work (and food!) is important when crafting menus and quick meal options that cater to their demands.
Austin Campus Hosts 2nd Annual Mac & Cheese Festival
One of America’s most beloved sides got the main course treatment Sunday, November 19th at the 2nd Annual Mac &...
How to reduce staff turnover in your restaurant
Your food could be amazing, but if you don’t have the staff to serve it, your future growth opportunities are severely limited.
Not your parents’ mall food court: Exploring the food hall trend
Food halls are popping up in major cities all over the U.S., and they’re nothing like the dreary mall food court you’re picturing.
How restaurants can evolve in the online food-delivery era
Chefs and restaurateurs must be prepared to operate in a marketplace where consumers have come to expect speedy delivery of almost any cuisine.
A Look At 2017’s Restaurant Trends: 9 Months In
Keeping track of food trends is an important consideration for chefs.
The Rise of Israeli-American Cuisine
Dishes commonly served in Israel are gaining popularity at acclaimed American restaurants.
