Why Chefs Are Learning To Love Blood Sausage

You’d be surprised just how flavorful and practical blood sausage can be.
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4 Tips For Mincing Meat

Minced meat can be used to create anything from sauces and burgers to meatloaf and bakes.
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The Unique Heat of Confit

Whether used for poultry, pork or something more unusual, confit achieves exceptionally tender, moist and flavorful results
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The Internet’s Most Viral Foods

Here are some of the most viral foods of this day and age, that people in online culinary certificate programs can take not from.
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Improvising Your Dishes

Here's why you should try setting the cookbook aside and exploring the possibilities.
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Cooking For Texture

Chefs strive to produce dishes with appealing texture as well as taste.
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Choosing Your Town Based On Culinary Heritage

Recent graduates of culinary academy can work almost anywhere. Here's how to choose your next home based on its culinary traditions. 
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4 Personal Cooking Tips from Big-Time Chefs

While it's important for young chefs to blaze their own trail, it's just as vital to learn skills from others to improve your culinary work. 
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Should Chefs Receive Tips?

A debate is raging in the restaurant industry about just who receives a cut of tips and how much. 
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The Boulder Campus’ 2016 Recipe Competition Winners

Auguste Escoffier School of Culinary Arts high school recipe competition winners.
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