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Tag:
pastry chef
Indulge in the realm of pastry arts! Explore articles that delve into the precision, innovation, and sheer artistry of pastry chefs as they craft delectable confections and awe-inspiring desserts.
How New Chefs Can Stand Out in the Kitchen
If you’re a new chef who wants to make a great impression, read through our roundup of important chef skills and tips for success.
From Motorsports to Making Tortes: Escoffier Certified Master Pastry Chef® Frank Vollkommer
Meet Certified Master Pastry Chef®, Culinary Olympics Gold Medalist, Escoffier Director of Culinary Industry Development, and motorcycle racer Frank Vollkommer. Learn about his impressive culinary career.
Why a Culinary Degree Doesn’t Automatically Make You a “Chef”
Why aren’t culinary school graduates called “chefs?” Learn why experience and education combined are so important to earning the title of Chef in a professional kitchen.
Pet Peeves About Professional Kitchens: Escoffier Chef Instructors “Get Real” About Kitchen Life
Learn about kitchen pet peeves from Escoffier’s Chef Instructors. Avoid these missteps so you can excel in the professional kitchen!
Master Baker Colette Christian on Perseverance and Never Giving Up
Not long ago, the commercial kitchen was a man’s world. But pioneers like Master Baker Colette Christian made a space for themselves, and the female chefs that followed.
Building an Online Pastry Shop
Online pastry shop owners have a considerable advantage with access to numerous resources such as social media, delivery services, and of course, this article.
A Brief History Of The Chef’s Uniform
From symbolism to double uses, explore a brief history of the chef’s uniform, how it came to be, and why it’s such an honor to wear.
Escoffier Appoints Certified Master Pastry Chef® Frank Vollkommer As Director Of Culinary Industry Development
One of Only 11 Certified Master Pastry Chefs in the Country, Vollkommer Joins Escoffier to Develop Industry Relationships and Non-Degree...
Importance of Organization in the Kitchen
An organized kitchen is vital to the operations and efficiency of any food business. Learn why it’s important and get tips to organizing your own cookspace.
A New Twist on an Old Classic–Holiday Bruschetta
What comes to mind when you think of bruschetta? Typically it’s chunky tomatoes, aromatic garlic and freshly grated parmesan cheese...
Learn How To Make a Classic Bûche De Noël
Bûche De Noël–nothing is a more quintessential Christmas dessert. This French standard, also known as a Yule Log cake, emerged...
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,...
Ring in the Holidays with these Escoffier Chef Inspired Recipes
As the holidays approach this year families may be celebrating a bit differently than in years past. Smaller, more intimate...
Today is Escoffier Day!
October 28th, is not only Auguste Escoffier’s 174th birthday, but is also the official Escoffier Day as proclaimed by the...
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...
Managing Your Career During COVID-19
Yesterday we were honored to have Culinary Agents founder and CEO, Alice Cheng join us for a virtual event hosted...
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...
Is Farm to Table Possible, or Practical, for Bakeries?
Achieving the farm to table concept is possible for bakeries, as long as they acknowledge the nature of this goal and key align processes with it.
Why the ‘Baked Goods Triangle’ is Important for all Pastry Chefs
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.
What’s the Role of Botanical Flavors in Pastries and Baked Goods?
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.
How Sweet and Savory Flavors Can Strike a Balance in Baked Goods
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.
Diving Deep into Vanilla
Vanilla is a rich, exciting flavor that can be used in a variety of different baked goods and other desserts.
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.
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.
Pound cakes that have customers asking for seconds
If you're an online pastry student who hasn't yet forayed into the world of pound cakes, get ready: This is your crash course in one of the most simple and revered pastries.
How To Make A Gingerbread House
If you’ve ever purchased one of those store-bought gingerbread decorating kits, you understand how they often leave much to be...
Classic winter holiday baked goods to add to your arsenal
Learn some new holiday baked good recipes that will be sure to delight and surprise a wide variety of diners.
Bread bowl basics: Making edible dishware work for you
Austin culinary students would be wise to include this option on their menu, but first, they need to understand the basics of the bread bowl.
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 versatility of laminated dough
If you're an online culinary student who isn't already cooking with laminated dough, you should be.
How To Make Chocolate Pumpkin Pie
If you didn’t think pumpkin pie could get any better, you probably didn’t know you could add chocolate. And bourbon...
Crisps and crumbles that keep customers coming back
Crisps and crumbles are not difficult to make, and your customers will just keep coming back for more.
Fall for fig pastries this season
Figs fit into a variety of baked goods and pastries, and fall is an especially good time to utilize their flavor in many different application.
Finding new frosting flavors to liven up cakes and more
Frostings take many forms beyond the classics like chocolate and vanilla. Culinary arts students can use these examples for inspiration developing their own unique frosting flavors.
Mix or scratch: How should you prepare your desserts?
Should you make your next dessert from a mix or from scratch?
How to make pastry look amazing
Flavor isn't everything when it comes to perfect pastries. Texture, aroma and presentation all play a large role in attracting customers to a bakery.
No-bake desserts that are easy on your prep team and kitchen
No-bake desserts can work just as well in professional kitchens as they can at home. Consider these sweet treats whether you don't want to turn on your own oven or need to cut down on prep work at the restaurant.
How To Assemble and Decorate a 3 Tier Cake
When it comes to cake decorating, sometimes less is more. You can make a big impact with small additions and...
What’s driving the rise of pastry arts academies?
An array of advanced techniques go into becoming a professional pastry chef, and those who commit to learning the tools and tricks of the trade find a variety of career possibilities.
Baked desserts to beat your customers’ winter blues
One way students learning the art of baking can bring cheer to friends, classmates or customers is through creative and tasty desserts that brighten the day.
