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Tag:
food trends
Stay at the forefront of evolving culinary trends! Find articles that spotlight emerging flavors, innovative techniques, and immersive dining experiences that can redefine the very essence of gastronomy.
How Professional Chefs Keep Up with Culinary Trends
Professional chefs can keep up with culinary trends by networking with others, looking to younger generations, and practicing creative cooking.
November 9, 2022
7 Substitutes for All-Purpose Flour
Are you looking for substitutes for all-purpose flour? Check out these flour substitutes made from nuts, beans, and other grains.
October 31, 2022
Apple Tart Recipe
Escoffier Chef Instructor Stefanie Bishop shares her apple tart recipe made from scratch. This recipe is perfect for fall festivities.
October 24, 2022
How to Make Ratatouille and Polenta
Escoffier Chef Instructor Chef Dan Bearss shares his homemade ratatouille paired with parmesan polenta recipe.
October 11, 2022
Pumpkin Bread with Streusel Recipe
Escoffier Chef Instructor Cody Middleton shares one of his cherished recipes for the fall season—Pumpkin Bread!
September 27, 2022
Coconut Milk: Health Benefits and How to Bake With It
Coconut milk is one of the leading dairy-free milks used today in baking! Learn why it’s so popular and the top health benefits associated with it!
September 21, 2022
12 Dishes Professional Chefs Admit They Hate to Make
No matter how much they love their jobs, there will always be some dishes chefs hate to make. Here are twelve from Escoffier’s Chef Instructors.
September 15, 2022
Cavatelli Pasta with Mushrooms Recipe
Chef Scott Cohen, Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Cavatelli Pasta with Mushrooms recipe.
September 6, 2022
Apple Turnover Recipe
Escoffier Chef Instructor Sefanie Bishop shares one of her favorite fall pastry recipes—Apple Turnovers!
September 2, 2022
How Gen-Z is Shaping Modern Food Trends
Learn how Gen Z is shaping food trends such as online ordering, sustainability and healthy eating.
August 19, 2022
Food Inflation: How Restaurants Can Adapt Their Menus to Rising Prices
Tips to fight food inflation that go beyond “raise your menu prices.” Revisit ingredients, pool your buying power, and streamline your dishes to cut costs.
August 10, 2022
7 Books All Chefs Should Read According to Professional Chefs
Here are the seven books all chefs should read to expand their culinary knowledge.
August 3, 2022
5 Culinary Apps All Chefs Should Have
Here are the top culinary apps every chef should have: creating recipes, managing inventory, food trends and more.
August 2, 2022
How to Make Corn Soup with Huitlacoche
Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Corn Huitlacoche Summer Soup.
August 1, 2022
Ghost Kitchens & Ghost Restaurants: What Are They and How Do You Start One?
Everything you need to know about ghost kitchens and ghost restaurants: an alternative restaurant model with lower startup and operating costs.
July 7, 2022
How to Make Chicken Ratatouille Penne Pasta
Chef Instructor Scott Cohen shares his classic French dish with a twist – Simmered Chicken Ratatouille with Penne and Summer Basil.
July 6, 2022
How to Make Grilled Fruit Dessert Salad
Chef Instructor at Auguste Escoffier School of Culinary Arts shares how to make her vibrant Grilled Fruit Dessert Salad with Honey Yogurt Dressing.
June 6, 2022
7 Best Pastry Arts Books According to Professional Chefs
With so many baking and pastry books to choose from, it can be hard to know which ones to read. Start with these recommendations from professional chefs.
June 1, 2022
How to Make Chili Lime Grilled Chicken
Chef Instructor at Auguste Escoffier School of Culinary Arts shares his flavorful Chili Lime Grilled Chicken recipe.
May 27, 2022
French Cooking: How and Why French Cuisine Came to Rule the World
By providing a backbone of flavors and techniques, French cooking has supported many modern cuisines. However, exactly what is French cooking?
May 12, 2022
How to Build a Delivery-Friendly Menu
If you want to properly serve customers looking for meals to-go, you’ll need to design a delivery-friendly menu. Here’s how to do just that.
March 10, 2022
The Art of Food Presentation
Why is food presentation important? Here’s how plating techniques can create a multi-sensory experience for diners.
March 7, 2022
Fat Tuesday is Made for Shrimp Etouffee
Today is what many refer to as Fat Tuesday or Mardi Gras: the last day of Carnival – a period...
March 1, 2022
American Regional Cuisine: The Best Dishes from Around the Country
American cuisine is as diverse as the nation’s population. Read about some of the most loved dishes from these seven US regions.
February 17, 2022
What Is Fusion Cuisine?
What is fusion cuisine, and what opportunities lie in this niche of the culinary world? Here’s the status of fusion cuisine right now.
February 4, 2022
What Is a Mocktail and What Are the Best Recipes?
Giving liquor the boot but still want to enjoy a mixed drink? Let’s explore some of the most popular mocktails you can make as alcohol-free alternatives.
February 2, 2022
7 Best Bakeries in Boulder that Every Pastry Student Should Visit
These seven Boulder bakeries offer specialty treats, unique flavor combinations, late-night delivery services, and more!
January 29, 2022
How to Make a Modern Peach Melba
Celebrate National Peach Melba Day with this modern take on a beloved Escoffier creation.
January 13, 2022
Ring in the New Year with Cheery Champagne Cocktails
Celebrations call for something special to commemorate the occasion. Champagne is the usual choice and for good reason: champagne itself...
December 31, 2021
Eggnog Cocktails Perfect for Holiday Entertaining
It’s Christmas Eve and those who celebrate the Christmas holiday are anxiously anticipating a few days of family, friends, and...
December 24, 2021
The Essential Glossary of Cooking Terms for the Culinary Arts
Culinary professionals must be familiar with culinary terms! Browse this glossary of French cooking terms for immersion in the language of the kitchen.
September 27, 2021
Food Styling Tips From Escoffier Chefs
Escoffier Chef Instructor and food stylist for film and television Billie Sutton shares some of her top food styling tips and ideas.
August 25, 2021
The True Costs of Processed Foods: Your Health, Your Planet
Processed foods are convenient and cheap, but they may be worse for you—and the environment—than you think. Learn how chefs are ditching processed foods.
August 18, 2021
Don’t Drink On An Empty Stomach: Dishes To Pair With Classic Cocktails
Explore some principles of good cocktail and food pairings. Plus, get six great combinations featuring classic cocktails that you can try at your next meal.
August 13, 2021
What Is Sous Vide Cooking?
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.
August 11, 2021
Positioning Statements for Restaurant Marketing
What is a positioning statement, and how do restaurants position themselves? We’ll show you how restaurants can set themselves up for success through positioning.
June 23, 2021
5 Best Plant-Based Restaurants in Chicago
Looking for delicious plant-based restaurants in Chicago? Here’s a list of 5 of the best plant-based restaurants in the area and some of their signature dishes.
June 9, 2021
Best Online Plant-Based Delivery Options
Looking to sign up for an online plant-based meal delivery service, but don’t know how to choose which one? We’ll walk you through what to look for!
June 8, 2021
Celebrate Cinco de Mayo with S’more Dessert Tacos
Often thought of as Mexican Independence Day, today’s Cinco de Mayo commemoration is actually a celebration of the unlikely victory...
May 5, 2021
Earth Day at Escoffier: How Culinarians Can Be a Force for Global Good
Chefs and culinarians have the potential to be voices for sustainability and the local food movement. Make small changes to be part of a greener future.
April 22, 2021
