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Tag:
farm-to-table
Embrace the fundamental essence of farm-to-table in culinary arts! Explore the vital link between locally sourced ingredients, sustainable practices, and crafting exquisite cuisine.
Dan Barber is rewriting farm-to-table
The farm-to-table movement is a constantly evolving ideology, inspiring chefs, foodies and farmers to reconsider the way we source and transport our food.
June 6, 2014
Attend a Complimentary Farm to Table Seminar
July 9th – July 11th, July 16-18, or July 23-25, 2014 Boulder, Colorado This summer, attend a complimentary Escoffier Farm to...
May 9, 2014
Pastry Students Dabble in Farm To Table® Experience
Chef Pavla had the opportunity to take her mid-day Pastry Arts class to visit Coyote Creek Farm in Elgin last...
March 25, 2014
Farm to Table Success
By: Kathryn Dwyer, Culinary Arts Student Transitioning from the kitchens to the farm to table experience at Auguste Escoffier School of...
February 21, 2014
My Farm to Table Experience
By: Kathryn Dwyer, Culinary Arts Student One of the major points that attracted me and many of my classmates to Auguste...
February 4, 2014
Native Americans Were The Original Sustainable Farmers
As sustainable, farm-to-table food sourcing continues to be the big thing in American dining,places outside of the traditional restaurant hotspots - New York, Chicago, Los Angeles - have played just as big a role in its popularity.
December 26, 2013
Make Your Christmas Dinner A Farm-To-Table Experience
This Christmas, don't just go with the same old ham or turkey from a large factory farm, go out and discover the farm-to-table options in your neighborhood and take full advantage of the skills you picked up in your culinary class.
December 23, 2013
2014 GREAT Awards Nominee, Mr. Kareem Herring!
The Auguste Escoffier School of Culinary Arts was recently honored to nominate former student and graduate, Mr. Kareem Herring, into...
December 20, 2013
Austin Is a Center Of The Farm-To-Table Movement
Thanks to restaurants like Greenhouse Craft Food and Travaasa, Austin is becoming a hub of the farm-to-table dining movement.
December 17, 2013
Farm-To-Table Movement Grows Increasingly Popular
The farm-to-table movement is taking hold across the United States.
December 13, 2013
Beginning to End Experience
When I first began my culinary program at Auguste Escoffier School of Culinary Arts, I couldn’t wait to be involved...
December 1, 2013
A Guide To Winter Gardening And Seasonal Eating In Texas
Students at Texas culinary schools are undoubtedly up to their ears in seasonal produce this month.
November 27, 2013
Spotlight on Farm To Table® Experience
Last week, our May 2013 Culinary Arts cohort wrapped up their three-week Farm To Table® Experience on campus with a...
November 21, 2013
