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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.
Here are the top culinary apps every chef should have: creating recipes, managing inventory, food trends and more.
Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Corn Huitlacoche Summer Soup.
Everything you need to know about ghost kitchens and ghost restaurants: an alternative restaurant model with lower startup and operating costs.
Chef Instructor Scott Cohen shares his classic French dish with a twist – Simmered Chicken Ratatouille with Penne and Summer Basil.
Chef Instructor at Auguste Escoffier School of Culinary Arts shares how to make her vibrant Grilled Fruit Dessert Salad with Honey Yogurt Dressing.
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.
Chef Instructor at Auguste Escoffier School of Culinary Arts shares his flavorful Chili Lime Grilled Chicken recipe.
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.
Why is food presentation important? Here’s how plating techniques can create a multi-sensory experience for diners.
Fat Tuesday or Mardi Gras is the last day of Carnival; it’s a period of celebration and feasting before the...
American cuisine is as diverse as the nation’s population. Read about some of the most loved dishes from these seven US regions.
These seven Boulder bakeries offer specialty treats, unique flavor combinations, late-night delivery services, and more!
Celebrate National Peach Melba Day with this modern take on a beloved Escoffier creation.
Celebrations call for something special to commemorate the occasion. Champagne is the usual choice and for good reason: champagne itself...
It’s Christmas Eve and those who celebrate the Christmas holiday are anxiously anticipating a few days of family, friends, and...
Culinary professionals must be familiar with culinary terms! Browse this glossary of French cooking terms for immersion in the language of the kitchen.
Escoffier Chef Instructor and food stylist for film and television Billie Sutton shares some of her top food styling tips and ideas.
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.
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.
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.
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.
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!
Often thought of as Mexican Independence Day, today’s Cinco de Mayo commemoration is actually a celebration of the unlikely victory...
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.
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.
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!
Escoffier Pastry Chef Anne Lanute has the perfect recipe for you. Her home-made chocolate mousse is rich, smooth and completely dairy free!
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.
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.
With so many requests for plant-based meal options, we wanted to share a unique recipe designed by Escoffier Chef Instructor,...
Last week, Escoffier hosted an exciting virtual event with expert baker and business owner Andy Clark. While Andy is a...
Quyen Trinh is a graduate of the Escoffier Diploma in Culinary Arts program at the Boulder Campus and owner of...
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?
Let's send off the decade that was with a look back on some of the big food trends.
For culinary students studying at the August Escoffier Austin culinary campus, sustainable business may just be good business.
Online pastry students have good reason to be mindful of all of the core baking trends, but they should be especially attentive to the baked-goods triangle as they hone their culinary craft.
Seafood can be an especially popular offering in a variety of restaurant settings, but it requires some special considerations and safety procedures.
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.
Botanicals have some strong, even bitter and medicinal flavors. But with the right strategy, they can be effectively incorporated into a variety of baked goods.
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.
Find all the resources you need to begin your culinary journey at Escoffier.
We’ve compiled a checklist of all of the essential questions into one handy workbook: Career options, academic plans, financing your education, and more.