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Experience the art of culinary presentation! Explore articles that dissect the techniques and strategies behind captivating cooking demonstrations that inspire.
This guide shares essential knife skills for professional chefs. Enhance your precision and kitchen safety with detailed techniques and practical applications.
Discover how to cube a potato like a pro with our comprehensive guide. From prep to storage, get tips for perfectly dicing potatoes for your recipes every time.
The paring knife is the workhorse of the kitchen. Find out more about its history and how to use it.
Discover sous vide, the niche culinary technique that can help you cook succulent dishes like the professionals!
Discover how to carve a chicken the way a professional would, allowing you to maximize flavor, minimize waste, and create a stunning presentation.
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.
Discover the art of beef carving! Learn to prepare and cut corned beef, tenderloin, and prime rib with expert tips in this comprehensive guide.
Up your cooking game with this guide to understanding how beef cuts are created and categorized!
Find out what a butterfly cut is, why it’s important, and the proper technique in this butterfly cutting guide.
At Escoffier, we love a good party, and Cinco de Mayo probably ranks as one of the best! In the United States, we celebrate the day with dance, song, and, of course.... food!
Escoffier is running for the roses with five delicious derby-themed recipes. Chef Instructor Luke Shaffer has compiled a time-tested classic menu from the starting gate to the finish line.
Ditch pre-cuts and discover how you can fillet a fish! This beginner's guide breaks down the process into simple steps, tips, and common mistakes.
Explore the vibrant history and unique flavors of Tex-Mex cuisine and what makes it distinct from Mexican food.
Get ready to tantalize your Mardi Gras taste buds with recipes for Jambalaya, NOLA fav beignets, and New Orleans signature cocktails.
Discover the art of decorative bread scoring and elevate your bread's appearance with beautiful patterns and designs.
Anyone can learn how to make a great charcuterie board, no culinary expertise required! Simply pick your palette, explore your creativity, and enjoy.
Discover the secrets behind tandoori cooking and the vibrant flavors that have captivated taste buds for centuries.
Are you searching for a new and delicious recipe to serve during the holiday season? Escoffier Chef Instructor Matthew Fairfield’s...
There’s nothing quite like the comforting aroma of freshly baked goods on Thanksgiving day to warm hearts and boost spirits....
Mother sauces, first classified by French Chef Marie-Antoine Carême and later codified by Auguste Escoffier, are the starting points for...
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!
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.
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.
We’ve compiled a checklist of all of the essential questions into one handy workbook: Career options, academic plans, financing your education, and more.