Subscribe to the King of Chefs Blog
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.
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.
The Growing Popularity of Natural Wines
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.
Is Pizza Gaining Acceptance as a Top Cuisine?
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 Other Flavors Add a New Dimension to Baked Goods
Passion fruit and a variety of other less-common but generally available fruits can turn a standard dessert into something far more unique.
Food Halls: The Growing Denver Dining Trend
A lot of culinary trends come and go, but are food halls bound to stick around?
Sri Lankan Cuisine Could Grab the Spotlight in 2019
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.
Emphasizing Fresh, Homemade Condiments
Condiments can be so much more than a simple bottle of mass-produced ketchup or mustard left on the table for your customers.
Wedding Cake Trends in 2019
Here are a few particularly interesting trends that online students studying in our Professional Pastry Arts program may want to pay attention to.
Tapping Into the Rise in Popularity of Thin and Crispy Cookies
A great thin and crispy chocolate chip cookie is delicious, not particularly difficult to bake and can please a wide variety of customers.
Hoagies and Grinders: Sprucing Up Sandwiches with Regional Inspirations
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.
Chow from Macau: A primer on Macanese cuisine
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.
Dishes Inspired by Spring Season Holidays
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.
Nostalgia as a Driver for Dessert Inspiration
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.
Americans Just Can’t Get Enough Eggs
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.
Digital Dining: Using ‘the Cyber’ to Enrich the Dining Experience
Let's examine just a few examples of how restaurants are using technology to augment management and contribute to the dining experience.
Fermented foods continue to find favor
Fermented foods are popular across the globe and have been for thousands of years. Learn more about incorporating these foods into your culinary career.
Is tahini the new peanut butter?
Tahini is versatile and straddles the border of sweet and savory depending on exactly how it's prepared, just like peanut butter.
Contemporary plating techniques
Plating techniques are constantly evolving, but some approaches are enduringly popular. Learn more about contemporary techniques and how to apply them to your dishes.
The cauliflower craze continues
Cauliflower's mild flavor and versatile texture potential make it a culinary contortionist.
Now trending in 2019: African cuisines
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 Elevated Cakes at High Altitudes
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 is coming to a shop near you
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.
Nonalcoholic cocktails continue to grow in popularity
The market for nonalcoholic cocktails, as well as alcohol-free beers, wines and other spirits, is growing. Here's what you need to know.
Fats having a moment in the sun
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 on the menu in 2019
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 increasing in popularity
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?
What’s going on with American cheese?
It's time for online culinary students make an informed decision about whether American cheese deserves a place on the menu.
Creative ways to fill croissants
Opportunities abound for online pastry students who want to add a new dimension of flavor and complexity to the otherwise simple but delectable croissant.
New Year’s dishes from around the world
Traditional New Year's foods aren't just a sign of good luck or prosperity, they're delicious dishes that culinary school students can prepare all year long.
Why lasagna is such a crowd pleaser
Lasagna is a surprisingly versatile dish, open to a number of different preparations, presentations and permutations, as well as being a classic comfort food.
Nanaimo bars: Bring a Canadian favorite to your table
Boulder culinary students interested in expanding their pastry menus, or just experimenting with new international cuisines, should try their hand at making this delicious Canadian classic.
America’s Test Kitchen Podcast ‘Proof’ Busting Food Myths
Have you ever wondered how it’s possible you know what certain things taste like without ever having tested them? How...
Bring these holiday movie classic dishes to your menu this year
'Tis the season to bring some holiday cheer to your menu!
Usher in the holiday season with Italian-inspired Christmas pastries
The holiday season offers many opportunities for home and professional bakers alike to offer a variety of Italian pastries to friends and customers.
Crafting a special holiday menu for your restaurant
Here are some pointers for online culinary students students to keep in mind as they plan for this holiday season.
Modern dessert and drink pairings to keep in mind
This year, Austin culinary students should explore the magic that is an effective drink and dessert pairings.
How To Make Pumpkin Cheesecake Brownies
When it comes to throwing a successful holiday shindig, it’s often less about the big meals and more about tasting...
Nontraditional pie crusts to dress up your dessert menu
Pie crusts aren't only made of pastry dough. Use this advice to experiment with a variety of other pie crusts that can punch up a number of different recipes.
Honey: The secret ingredient you can’t do without
Whether you use it as a condiment or as main ingredient, don't forget about the extra something that honey can bring to your menu items.
Avoiding color overload: These bakery treats get back to basics
The unicorn food trend will continue to have a place for some time to come, but there are plenty of less-garish desserts to incorporate in your repertoire as well.
The Fool’s Gold Loaf: A true culinary curiosity
If you take only one thing away from the Fool's Gold Loaf, let it be this: PB&J has potential to be much more than a basic sandwich.
