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As summer comes to a close, popular summer fruits, like berries, make way for fall favorites like apples and pears....
Every baker can benefit from some foundational baking techniques. Pastry school can help you pick up these skills.
Pacific halibut is one of the largest species of flatfish and is primarily found in the icy waters of the...
Bison is a tasty meat that can offer unique cooking challenges for eager young chefs.
Curious about how to make popovers at home? Explore this easy popover recipe and discover the essential ways to serve them!
If you want to learn how to cook, start here. Tips for practicing techniques, conversion tables, and how to take the next steps beyond beginner.
Escoffier Chef Instructor Scott Cohen shares his famous fish tacos. His recipe includes fresh and colorful ingredients!
Escoffier Chef Instructor Dan Bearss shares his favorite savory crepe recipe that is paired with mornay sauce.
With the help of Escoffier Chef Instructor Stefanie Bishop, learn how to make crepes and find out the best fillings for this thin pancake.
Check out these tips for making fudge if you’d like to whip up a batch of this smooth and creamy confection.
Just the mention of pie probably brings up childhood memories of cooking with mom or grandma—those fresh fruits and flakey...
Whether you’re enrolled in culinary school as a pastry arts student working toward your degree or diploma, an executive chef...
Escoffier Chef Instructor Scott Cohen has you covered with his creamy and cheesy French cuisine classic, Potatoes Au Gratin.
Escoffier Chef Instructor Matthew Lewis shares his French dessert, Coeur a la Creme with raspberry sauce recipe.
The holidays may be over, but through January and February the weather outside is still frightful! New Year’s resolutions are...
Escoffier Chef Instructor Renee Moreno shares a decadent dark chocolate peppermint truffle recipe great for the holidays.
Escoffier Chef Instructor Dan Bearss shares his latke recipe, a pan-fried potato pancake that is popular in eastern European cuisine.
Wondering how to make bread from scratch? Discover the basic process, including proofing, kneading, and shaping, plus explore different yeast variations.
Escoffier Chef Instructor Stefanie Bishop shares her apple tart recipe made from scratch. This recipe is perfect for fall festivities.
Escoffier Chef Instructor Chef Dan Bearss shares his homemade ratatouille paired with parmesan polenta recipe.
Looking for a flavorful dish to add to your dinner rotation? Join a professional chef to learn how to make chicken Francaise.
Learn how to make this recipe of Chef Scott’s, which includes Brussels Sprouts, Bacon, and Lemon Apple Thyme Butter Sauce.
Escoffier Chef Instructor Cody Middleton shares one of his cherished recipes for the fall season—Pumpkin Bread!
Chef Scott Cohen, Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Cavatelli Pasta with Mushrooms recipe.
Escoffier Chef Instructor Sefanie Bishop shares one of her favorite fall pastry recipes—Apple Turnovers!
Chef Instructor Steve Konopelski demonstrates his take on this world-renowned dish with his Caramelized Peach Melba with Sweet Cream.
Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Corn Huitlacoche Summer Soup.
Once you master the baking basics, it’s time for advanced skills. Here are seven advanced baking techniques every pastry chef should know.
Join chef Scott Cohen as he explains how to make honey mustard roasted salmon, basil vinaigrette, and tomato and pearl couscous ragout.
Chef Instructor at Auguste Escoffier School of Culinary Arts Colette Christian shares how to make her light and velvety Nutella Semifreddo.
Chef Instructor Scott Cohen shares his classic French dish with a twist – Simmered Chicken Ratatouille with Penne and Summer Basil.
Did someone say fresh pasta? Learn how to make spinach ravioli for a meal that’s equally delicious and impressive.
Chef Instructor at Auguste Escoffier School of Culinary Arts shares his flavorful Chili Lime Grilled Chicken recipe.
If you're looking for inspiration in the kitchen, turn to the TV! Here are five of the best cooking shows according to professional chefs.
Are you curious about how to pair the right pasta sauce with different pasta shapes? This guide explains everything you need to know.
Want to try some food plating techniques that will wow your guests? Chef Billie Sutton has a few things to share with you.
Want to learn how to make corned beef hash and eggs? Learn some helpful tips from a professional Chef Instructor.
Few elements go together like rich brown butter, earthy sage, and pillowy gnocchi! Join Chef Dan Bearss for this step-by-step demo.
Interested in making your own fruit pectin? We’ve got you covered on pectin’s purpose, tips for using it, and a DIY recipe.
Celebrations call for something special to commemorate the occasion. Champagne is the usual choice and for good reason: champagne itself...
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.