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Tag:
menu development
How Culinary Students Explore Flavor Profiles
Flavor is a complex combination of taste, aroma, and texture. Learn how culinary students explore flavor profiles!
September 11, 2023
World’s Most Expensive Foods: 10 of the Priciest Ingredients on the Planet
If price were no object, what would you put on your dream menu? Maybe something from this list of 10 of the most expensive foods in the world?
June 9, 2023
Grab Your Piece of the Pie!
Just the mention of pie probably brings up childhood memories of cooking with mom or grandma—those fresh fruits and flakey...
February 20, 2023
Treat Your Sweetie to a Valentine’s Day Delight – Chocolate Raspberry Tarts
Whether you’re enrolled in culinary school as a pastry arts student working toward your degree or diploma, an executive chef...
February 14, 2023
How to Create a Great Restaurant Menu
Learn how to create a restaurant menu that fits your establishment’s cuisine and style in order to help attract your ideal customers.
January 30, 2023
Some Souper Recipes from Escoffier Chef Instructors
The thought of hot and hearty soup can bring up notions of time gone by. Memories of tomato soup and...
January 17, 2023
How Much Money Can Restaurants Make?
How much money can restaurants make? Find out average revenue for various types of restaurants and how capacity, location, and menu make an impact.
January 16, 2023
How Important Is It to Have Vegan Options on Your Menu?
Now more than ever, plant-based food is reaching new heights! Here’s how to introduce more vegan menu options and ways to become a skilled vegan chef.
December 2, 2022
How Professional Chefs Keep Up with Cooking Trends
Professional chefs can keep up with cooking trends by networking with others, looking to younger generations, and practicing creative cooking.
November 9, 2022
How Plant-Based Dishes Are Shaping Restaurant Menus
Increased consumer interest in plant-based foods means more plant-based restaurants. Learn about how plant-based eating is shaping restaurant menus.
October 27, 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
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
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 Perfectly Pair Pasta and Sauces
Are you curious about how to pair the right pasta sauce with different pasta shapes? This guide explains everything you need to know.
May 2, 2022
What Does a Chef Consultant Do?
Chef consultants are valuable resources for coaching and advising restaurant owners and managers. What is a chef consultant, exactly? Let’s explore this role.
March 13, 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
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
The Complete 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
Plant-Based vs. Vegan: Why Chefs Need to Know the Difference
Cooking for 21st century crowds involves knowing the differences between a plant-based vs. vegan diet. Here are some key distinctions.
September 13, 2021
How to Patent or Trademark a Culinary Food Product
If you want to protect your culinary creation, you might consider a patent or trademark. Here’s what these terms mean, and when you may need to use them.
September 8, 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
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.
February 3, 2021
Everything You Need to Know About Functional Foods
Foodies and health nuts alike are big fans of functional foods. Learn about the health benefits of these ingredients, and how they may fit into your menu.
December 9, 2020
4 Tips for Promoting Happy Hour in Your Restaurant
Looking to boost your revenue? Here are four happy hour ideas to get more customers and make the most of that post-work, pre-dinner stretch.
September 7, 2020
4 Ways Chefs Can Reduce Food Waste
Do you know how much food ends up in landfills each year? Find out, and learn some ways chefs can reduce food waste in their restaurants.
September 2, 2020
How to Create the Right Atmosphere in Your Restaurant
Creating the right restaurant atmosphere means paying close attention to what your guests see, hear, and feel. Set the right mood to help your space stand out!
August 24, 2020
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...
July 22, 2020
Frozen Sweets of Mexico: Mexican Native, Chef Fany Gerson, Thinks Outside the Cake Box
Not every pastry chef has to own a bakery or make cakes. Sometimes your heritage takes the wheel and steers...
June 15, 2020
The Certified Master Chef; Ron DeSantis – Passion for the Craft
According to Chef Ron DeSantis, CMC, the key to successful ‘cheffing’ is to never stop learning. His sentiments echoed during...
June 5, 2020
3 Tips For Becoming an Environmentally-Conscious Chef
Your diners are becoming environmentally-conscious. Here’s how to start thinking about ways to shift your restaurant’s focus to keep and build your customer base.
May 11, 2020
The Fine Art of Building a Seasonal Menu
Our program has a special focus on using locally sourced ingredients to create new and interesting dishes, and craft excellent seasonal menus.
November 15, 2019
Maple Syrup’s Many Delights
Maple syrup is an especially versatile ingredient for chefs, having applications in everything from appetizers and entrees to sweet breakfast foods and desserts.
September 25, 2019
Does Seafood Have a Place on Your Menu?
Seafood can be an especially popular offering in a variety of restaurant settings, but it requires some special considerations and safety procedures.
September 23, 2019
Shrimp Tacos with Avocado Crema
Shrimp tacos. Need we say more? OK, how about avocado crema? If those haven’t sold you on this knockout recipe,...
September 12, 2019
In a Packed Field, How do You Make Your Tacos Stand Out?
Tacos are especially popular across the country, from food trucks to much more upscale options. How can you make yours stand out?
August 20, 2019
How to Build Complementary Menus and Minimize Waste
Now more than ever, culinary students in Boulder should pay close attention to sustainability trends - especially those with sights set on the local market.
August 15, 2019
