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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.
Let's send off the decade that was with a look back on some of the big food trends.
Our program has a special focus on using locally sourced ingredients to create new and interesting dishes, and craft excellent seasonal menus.
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.
Some food festivals are worth a pilgrimage if you're a culinary student, chef or general culinary enthusiast. Let's take a look at a few of them.
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.
Here are a few simple but creative ideas to help inspire appreciation for refreshing gazpachos this summer.
Although it may seem like a complete contradiction, cold soup is a thing. A very delicious and refreshing thing that...
Bringing sweet and savory flavors together in baked goods allows pastry arts chefs to expand their menus and offer a variety of new flavors to their customers.
Foam containers are on their way out in an number of states and cities.
Natural wines' increasing popularity mean chefs have to be aware of how to effectively cook with them and pair them with a variety of dishes.
Pizza isn't only a food for delivery or casual celebrations anymore. Culinary school students can learn more about upscale presentations of pizza and how to create their own.
Passion fruit and a variety of other less-common but generally available fruits can turn a standard dessert into something far more unique.
A lot of culinary trends come and go, but are food halls bound to stick around?
Auguste Escoffier culinary students studying at the Austin, Texas campus should familiarize themselves with Sri Lankan cuisine before it becomes culinary tour de force it's sure to be.
Condiments can be so much more than a simple bottle of mass-produced ketchup or mustard left on the table for your customers.
Here are a few particularly interesting trends that online students studying in our Professional Pastry Arts program may want to pay attention to.
A great thin and crispy chocolate chip cookie is delicious, not particularly difficult to bake and can please a wide variety of customers.
Sub sandwiches don't have to be a simple on-the-go meal, as these regional variations and attractive alternatives to the standard sandwich show.
Online culinary students who haven't heard of Macanese cuisine are in for a treat - the food is as interesting and mixed as the culture that created it.
From Easter brunch to pre-fasting Ramadan feasts, Boulder culinary students who want to get into the spirit of spring holidays can draw inspiration from the dishes served at these annual celebrations.
Nostalgic pastries and other desserts are a great source of inspiration when it comes to crafting modern treats that customers of all ages will enjoy.
Whether you recently inspired by Austin's first ever brunch festival, or you're already studying culinary arts there, there's never been a better time than now to start discovery the full potential of eggs.
Let's examine just a few examples of how restaurants are using technology to augment management and contribute to the dining experience.
Fermented foods are popular across the globe and have been for thousands of years. Learn more about incorporating these foods into your culinary career.
Tahini is versatile and straddles the border of sweet and savory depending on exactly how it's prepared, just like peanut butter.
Plating techniques are constantly evolving, but some approaches are enduringly popular. Learn more about contemporary techniques and how to apply them to your dishes.
Cauliflower's mild flavor and versatile texture potential make it a culinary contortionist.
From the peri peri chicken of South Africa to the rich nyembwe chicken of Gabon, African cuisines are poised to take the world by storm in the next few years.
Baking at high altitudes means potentially making a number of adjustments, but the issues that occur at 3,000 feet and above are entirely solvable.
Thai-rolled ice cream shops are opening left and right. For Austin culinary students who haven't had a chance to indulge in one of the city's many shops, here's a breakdown of this popular culinary curiosity.
The market for nonalcoholic cocktails, as well as alcohol-free beers, wines and other spirits, is growing. Here's what you need to know.
After years of embracing low-fat and "lite," the pendulum has swung back the other way. Low-fat is out, and fatty is in.
Sourcing transparency is an increasingly important topic for restaurants and customers alike. Learn how to tap into the farm-to-table trend and address a number of other important concerns.
Better-for-you desserts are increasingly popular among a variety of eaters. How can you build such options into the menus you offer to your customers?
It's time for online culinary students make an informed decision about whether American cheese deserves a place on the menu.
Opportunities abound for online pastry students who want to add a new dimension of flavor and complexity to the otherwise simple but delectable croissant.
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.