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Food Culture
Indulge in the rich tapestry of food cultures around the world. Uncover the authentic anecdotes behind diverse cuisines, traditions, and culinary practices that can shape global dining experiences.
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...
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.
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.
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?
Building an Online Pastry Shop
Online pastry shop owners have a considerable advantage with access to numerous resources such as social media, delivery services, and of course, this article.
Classic Winter Salad
Chef Jesper Jonsson, Chef Instructor at Auguste Escoffier School of Culinary Arts Boulder shares his spin on a classic winter...
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.
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!
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!
Importance of Organization in the Kitchen
An organized kitchen is vital to the operations and efficiency of any food business. Learn why it’s important and get tips to organizing your own cookspace.
