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Experience the art of culinary presentation! Explore articles that dissect the techniques and strategies behind captivating cooking demonstrations that inspire.
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...
Not all successful chefs started culinary careers early. Some found cooking in their “second act,” like entrepreneur and Chef Instructor Steve Konopelski.
A beloved dessert with little known heritage, Auguste Escoffier is credited with the invention of Cherries Jubilee. Based on her...
Sous vide cooking is a culinary technique that rewards precision and time with tender, evenly-cooked food. Learn how it was invented and how to use it.
Explore the steps that go into writing a cookbook, from concept to publishing to printing. Make something that lasts after the meal is over!
Cooking competitions are a great way to channel your competitiveness and show off your skills. Learn what it takes to succeed in cooking competitions.
Whether your Mom is a brunch buff or dessert diva, this Mother’s Day Auguste Escoffier School of Culinary Arts has...
Often thought of as Mexican Independence Day, today’s Cinco de Mayo commemoration is actually a celebration of the unlikely victory...
Chef Jesper Jonsson, Chef Instructor at Auguste Escoffier School of Culinary Arts Boulder shares his spin on a classic winter...
Escoffier Pastry Chef Anne Lanute has the perfect recipe for you. Her home-made chocolate mousse is rich, smooth and completely dairy free!
What comes to mind when you think of bruschetta? Typically it’s chunky tomatoes, aromatic garlic and freshly grated parmesan cheese...
Bûche De Noël–nothing is a more quintessential Christmas dessert. This French standard, also known as a Yule Log cake, emerged...
With so many requests for plant-based meal options, we wanted to share a unique recipe designed by Escoffier Chef Instructor,...
As the holidays approach this year families may be celebrating a bit differently than in years past. Smaller, more intimate...
Wow! What a fun demonstration by Chef Ben Robinson yesterday. We had approximately 500 viewers for Chef Ben’s Pandemonium Pizza...
Culinary Educator Gives Culinary and Hospitality Workers Free Access to Online Content CHICAGO (April 20, 2020) — Auguste Escoffier School...
In this video Chef Curtis Duffy, Chef and Restaurateur, prepares his version of a classic Italian dish, Risotto Milanese. He...
Pumpkin Upside Down Apple Cake with Maple Bourbon Glaze captures the best of the season with its sweet, spicy flavors...
The pumpkin spice craze may be crazier than ever, and boy, are we onboard. What’s not to love about the...
Shrimp tacos. Need we say more? OK, how about avocado crema? If those haven’t sold you on this knockout recipe,...
Whether you're just studying at the Austin culinary school campus or you plan to stick around, you're going to need to know a thing or two about hot sauce to make it in this town.
With autumn around the corner, we’re craving comfort food. Enter these zucchini pancakes, which are the perfect balance of savory...
Layer cakes offer pastry arts chefs the opportunity to display their technical excellence while bringing together a variety of pleasing flavors and textures.
From reputable chefs to culinary-art TV personalities to major food retailers, rotisserie chickens are on everyone's radar.
This traditional Italian dessert gets its name from the not-so-traditional main ingredient-almond flour. If you can’t find almond flour at...
Tacos are especially popular across the country, from food trucks to much more upscale options. How can you make yours stand out?
Although it may seem like a complete contradiction, cold soup is a thing. A very delicious and refreshing thing that...
Online pastry students who want to be at the cutting-edge of conservation can use their discarded sourdough starter in a variety of dishes.
We’re going to go bold here and say that if there’s food known as being all-American, it’s hot dogs and...
Vanilla is a rich, exciting flavor that can be used in a variety of different baked goods and other desserts.
You don't have to go far in Austin to find probiotic and prebiotic foods. But are they on your menu?
Few things can impress a table full of eager eaters than a stuffed pork loin. This simple dish is a...
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