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Searing is one of our favorite techniques to whip out when we feel like getting creative with recipes. In this...
Here are some of the ways that the best delis out there produce consistently great meals.
Since the concept's initial rise in the 1990s, gastropubs have become hugely popular in the U.S.
Learn about pho, a noodle soup with a complex, multicultural background.
Here are a few bakeries that are producing some of the best cakes in the country.
Become a master griller in no time by learning the importance of prep work and how to control your grill's temperature.
Use this FAFSA® application guide to help you get started and speed up the process of securing financial aid for culinary school.
All the answers you need about culinary school at Escoffier. What you could study, how to finance it, and what sets us apart from other culinary programs.
Tons of resources for culinary school scholarships to fund your education and make your dreams a reality. Options for people from all backgrounds.
With online culinary school from Escoffier, you can get professional-level training from your own kitchen while juggling family, work, and more.
Explore 6 tips to help high school students plan for culinary school costs, including federal loans, scholarships, and more.
Taking a gap year before culinary school? Explore how to use the time wisely, from kitchen jobs and food travel to saving money and preparing to enroll.
Can you attend culinary school as a parent? Explore strategies for managing childcare, meals, study time, and the guilt of investing in yourself.
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.
Kara Merchant arrived in Charleston with one suitcase and no plan. Five years later, she's the pastry chef for West Virginia's first James Beard Award-winning chef.
Leaving a restaurant job? Explore how you can give proper notice, handle counteroffers, and protect your culinary reputation on the way out
From stress-baking to judging the world's largest craft chocolate competition, Erin Seidemann followed curiosity and never looked back.
We put a pastry chef and a savory chef at a commercial-sized stovetop, then handed them an alarming quantity of corn that both need on the heat immediately. Watch what happens...
No, you're not dreaming. But Chef Instructor Stefanie Bishop-Schmidt does create a dreamy, giant, corn-based cream puff in Episode 3 of Escoffier’s Sweet-Savory-Seasonal video series.
In classic Chef Luke style, he puts a personal spin on this Southern comfort food favorite-Shrimp & Grits with Corn 5 Ways.
Find all the resources you need to begin your culinary journey at Escoffier.
We’ve compiled all of the essential questions into one handy guide. Get it today.