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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.
Pumpkin Bread with Streusel Recipe
Escoffier Chef Instructor Cody Middleton shares one of his cherished recipes for the fall season—Pumpkin Bread!
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!
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.
Cavatelli Pasta with Mushrooms Recipe
Chef Scott Cohen, Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Cavatelli Pasta with Mushrooms recipe.
Apple Turnover Recipe
Escoffier Chef Instructor Stefanie Bishop-Schmidt shares one of her favorite fall pastry recipes—Apple Turnovers!
How Gen-Z is Shaping Modern Food Trends
Learn how Gen Z is shaping food trends such as online ordering, sustainability and healthy eating.
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.
How to Make Corn Soup with Huitlacoche
Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Corn Huitlacoche Summer Soup.
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.
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.
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.
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.
How to Make Chili Lime Grilled Chicken
Chef Instructor at Auguste Escoffier School of Culinary Arts shares his flavorful Chili Lime Grilled Chicken recipe.
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.
The Art of Food Presentation
Why is food presentation important? Here’s how plating techniques can create a multi-sensory experience for diners.
Fat Tuesday is Made for Shrimp Etouffee
Fat Tuesday or Mardi Gras is the last day of Carnival; it’s a period of celebration and feasting before the...
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!
How to Make a Modern Peach Melba
Celebrate National Peach Melba Day with this modern take on a beloved Escoffier creation.
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...
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...
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.
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.
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.
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.
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.
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.
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!
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...
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.
4 Menu Planning Tips For Young Chefs
A restaurant menu has a lot of moving parts to consider! Here are 4 menu planning tips to help young chefs get started with their own culinary creations.
The Latest in Food Tech
New innovations in food tech can help us to create a more sustainable food chain and reduce waste. Learn about the most exciting developments of 2020!
Plant-Based Chocolate Mousse
Escoffier Pastry Chef Anne Lanute has the perfect recipe for you. Her home-made chocolate mousse is rich, smooth and completely dairy free!
The 4 Myths of Cooking That All Chefs Must Address
Taking place behind closed doors, the world of the professional chef is a mystery to many. Here are 4 common cooking myths, and the true story of each.
What Is Zero-Waste Cooking?
Zero-waste cooking is cooking without producing any waste, including food and packaging. These are some ways you can achieve it in your own kitchen.
Plant-Based Brownies? Yes, Please!
With so many requests for plant-based meal options, we wanted to share a unique recipe designed by Escoffier Chef Instructor,...
A Conversation with Expert Baker and Entrepreneur, Andy Clark
Last week, Escoffier hosted an exciting virtual event with expert baker and business owner Andy Clark. While Andy is a...
Escoffier Graduate Quyen Trinh Elevates the Vietnamese Dining Experience by opening Anise Modern Vietnamese Eatery
Quyen Trinh is a graduate of the Escoffier Diploma in Culinary Arts program at the Boulder Campus and owner of...
How Will Restaurant Consumers Change Behavior in the Post-COVID-19 Economy?
What does the future hold for restaurants? What are the permanent changes we can expect from consumer behavior, and how will restaurants need to adapt?
A Look Back at the Food Trends of the 2010s
Let's send off the decade that was with a look back on some of the big food trends.
Sustainability Is Trending: How Will This Affect Your Restaurant?
For culinary students studying at the August Escoffier Austin culinary campus, sustainable business may just be good business.
