Tag:

farm-to-table

Embrace the fundamental essence of farm-to-table in culinary arts! Explore the vital link between locally sourced ingredients, sustainable practices, and crafting exquisite cuisine.

Press Releases 3 min read

Auguste Escoffier School of Culinary Arts Teams up with American Farm Bureau Federation

Auguste Escoffier School of Culinary Arts Teams up with American Farm Bureau Federation to Support Agriculture, Education and Focus on...

August 9, 2023
Success Stories 11 min read

Chef Instructor Eric Jenkins’ Journey From Farm House to White House

A short stint in the Army turned into 24 years with stops all over the world—including at the White House. Chef Eric cooked for four U.S. presidents!

June 26, 2023
World of Food & Drink 9 min read

Michelin Green Star: Most Sustainable Restaurants in the U.S.

Explore the most sustainable restaurants in the U.S. based on the highly-acclaimed Michelin Green Star rating.

June 19, 2023
World of Food & Drink 7 min read

What Is “Carbon Neutral” and Why Does It Matter in the Food Industry?

What is carbon neutral and how does it relate to food? We’ll explore these questions plus how to reduce and offset carbon emissions in the food world.

December 19, 2022

6 Benefits of Studying at a Top Culinary Institute

From job opportunities to career mentorship, discover the benefits of studying at a top culinary institute!

October 26, 2022
World of Food & Drink 8 min read

What’s The Difference Between Non-GMO and Organic Farming?

Although they may sound similar, non-GMO and organic farming are different. Here are some key distinctions.

April 13, 2022
Culinary Arts 7 min read

What Are Functional Mushrooms and How Can They Be Used in Cooking?

Are you curious about functional mushrooms? Then learn more about how you can use these adaptogenic and medicinal mushrooms in the kitchen.

March 25, 2022
Austin Student Life 7 min read

Austin Students Discover Sustainability at the Campus Garden

Escoffier’s Austin campus garden lets students get up close and personal with their produce in the middle of the city. Nothing like a home-grown tomato!

October 18, 2021
World of Food & Drink 10 min read

Earth Day at Escoffier: How Culinarians Can Be a Force for Global Good

Chefs and culinarians have the potential to be voices for sustainability and the local food movement. Make small changes to be part of a greener future.

April 22, 2021
Recipes & Techniques 1 min read

Classic Winter Salad

Chef Jesper Jonsson, Chef Instructor at Auguste Escoffier School of Culinary Arts Boulder shares his spin on a classic winter...

January 5, 2021
Culinary Arts 7 min read

What Is Zero-Waste Cooking?

Zero-waste cooking is cooking without producing any waste, including food and packaging. These are some ways you can achieve it in your own kitchen.

December 11, 2020
Baking & Pastry Arts 9 min read

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
Culinary Arts 6 min read

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
World of Food & Drink 3 min read

Farmer Lee Jones of ‘The Chef’s Garden’ Discusses Sustainable Farming with Escoffier Students and Faculty

Farmer Lee Jones is noted as one of the “60 Coolest People in Food”…multiple times. He’s also part of the...

May 8, 2020
Food Entrepreneurship 7 min read

How Will Restaurant Consumers Change Behavior in the Post-COVID-19 Economy?

What does the future hold for restaurants? What are the permanent changes we can expect from consumer behavior, and how will restaurants need to adapt?

April 22, 2020
Baking & Pastry Arts 4 min read

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.

November 25, 2019
Boulder Student Life 4 min read

Boulder Is Front and Center in the March Toward Sustainable Cooking

If you're a culinary arts student at the Auguste Escoffier Boulder Culinary Campus and you aspire to contribute to sustainable service, then you're in the right place at just the right time.

November 21, 2019
World of Food & Drink 4 min read

Sustainability Is Trending: How Will This Affect Your Restaurant?

For culinary students studying at the August Escoffier Austin culinary campus, sustainable business may just be good business.

October 18, 2019
Culinary & Pastry Careers 6 min read

Alumni Spotlight: Aleta Diederich

For Aleta Diederich, there were two possible routes her life would take her: doctor or chef. After working as an...

July 11, 2019
Press Releases 3 min read

Boulder Campus students support Denver Slow Food Nations Festival

The Boulder campus of Auguste Escoffier School of Culinary Arts proudly supported the global slow food movement as a premier...

August 8, 2018
Culinary Arts 3 min read

Rethink farm-to-table with these trends we’ve seen in 2018

Farm to table is now an umbrella term of sorts for a variety of trends.

March 8, 2018
Culinary Arts 3 min read

Hyperlocal: The newest menu sourcing trend

What does the increasingly popular hyperlocal trend mean for chefs and restaurants? The answer centers around using more local ingredients.

January 26, 2018
Culinary Arts 3 min read

Effective strategies for sourcing local ingredients

Follow these strategies to get the best results from working with local ingredients.

December 18, 2017
Culinary Arts 3 min read

How to get the most out of winter vegetables

The colder months are a great opportunity to explore the flavors and textures of favorites like root vegetables and squash in your dishes.

December 1, 2017
Culinary Arts 4 min read

How to buy local for less

There are ways to use fantastic local meat, produce and dairy without breaking the bank.

November 8, 2017
Culinary Arts 3 min read

Cost-Effective Sustainable Practices

Reducing food waste boosts appeal to customers and helps your kitchen's budget.

October 12, 2017

2017 High School Educator Farm-To-Table Workshop

On August 2, 2017, high school educators from Colorado and beyond gathered on a small organic farm to learn about...

August 7, 2017
Culinary Arts 4 min read

The Meaty Magnificence Of Butcher-To-Table Dining

Restaurants with attached butcher shops give patrons opportunities to try out intriguing new cuts and unique meat-based dishes.

January 30, 2017
Culinary Arts 4 min read

Farmers Markets and Local Food in Your Area

By: Alex Charpentier, Culinary Arts Student One of the reasons that I selected the Auguste Escoffier School of Culinary Arts...

July 2, 2015

Up Close and Personal With The Farm-To-Table Experience

By: Alex Charpentier, Culinary Arts Student One of the main reasons that I selected Austin, Texas as the city to...

May 19, 2015
Austin Student Life 4 min read

Q&A with Marcus McMellon, Campus President, Auguste Escoffier School of Culinary Arts, Austin

By: Alex Charpentier, Culinary Arts Student As the start date of my culinary career draws near (yes I have a...

March 30, 2015
Culinary Arts 3 min read

5 Austin Farmers Markets To Frequent

We have compiled a list of five outstanding farmers markets where you can get quality locally grown and raised produce, meat and fish for all your cooking needs.

November 16, 2014
Culinary Arts 4 min read

Escoffier School’s Farm-to-Table Block – Bookcliff Winery

By: Ryan Hodros, Culinary Arts Student I was hoping to save this for a much larger “part two” on my time...

October 23, 2014
Culinary Arts 5 min read

Escoffier School’s Farm-to-Table block (Part One)

By: Ryan Hodros, Culinary Arts Student In the last block of the Culinary Arts Program, we start exploring exactly what this...

October 17, 2014
Culinary Arts 3 min read

Spotlight: Mountain Flower Goat Dairy

By: Helena Stallings, Culinary Arts Student With the birth of processed foods came the birth of our food allergy epidemic. Wheat...

September 2, 2014
Culinary Arts 5 min read

Is The Farm to Table Movement Here To Stay?

By: Ryan Hodros, Culinary Arts Student A lot of folks will tell you that the farm-to-table movement is just another in...

August 29, 2014
Culinary Arts 3 min read

Farm Highlight: McCauley Family Farm

By: Helena Stallings, Culinary Arts Student One of the main challenges that faces culinary professionals looking to procure local produce is...

August 4, 2014
Culinary Arts 3 min read

Featured Farm: Carrie’s Clucks

By: Helena Stallings, Culinary Arts Student The Farm to Table Experience is one of the main aspects of the culinary curriculum...

July 21, 2014
Culinary & Pastry Careers 3 min read

Culinary Arts Graduate Spotlight – Antoinette Williams

Culinary Arts Graduate Spotlight This could be you! Antoinette Williams’ journey to Auguste Escoffier School of Culinary Arts started in...

July 1, 2014
Culinary Arts 4 min read

Nick Offerman’s take on farm-to-table

Nick Offerman is primarily known as the mustache-toting, wood-crafting, snarky Ron Swanson on NBC's show "Parks and Recreation".

June 27, 2014
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