How To Make Roasted Rosemary Potatoes

As a culinary professional it is important to be able to take the simplest dishes and turn them into something special. Learn how to make these roasted rosemary potatoes. Enjoy this simple dish with roasted chicken or reheat the following morning as breakfast potatoes!
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How To Make Jalapeño Cornbread

There’s nothing like some good old traditional southern cooking. It doesn’t matter if you are a culinary arts student or a pastry arts student, knowing how to make a good jalapeño cornbread is a trick every good cook should know.
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How to Make a Hollandaise

Our namesake, Auguste Escoffier, created the 5 mother sauces that every culinary arts student must know by heart; the Tomato Sauce, Béchamel, Veloute, Espagnole and lastly Hollandaise. Most people only think of hollandaise when they are thinking of the popular breakfast dish, Eggs Benedict, but the basic hollandaise is the base for many other sauces.
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How To Make Chocolate Covered Strawberries

Who doesn't love chocolate covered strawberries? Learn how to make them at home with this tutorial with one of our pastry students!
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How To Temper Chocolate

For pastry arts students knowing how to temper chocolate is like knowing how to make a roux for culinary arts students. It is a tool that will always come in handy when working in the culinary industry. This week we’re teaching you how to master the delicate process of tempering chocolate.
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How to Make Red Velvet Cupcakes

There’s a red velvet dessert to go with any occasion! Make our red velvet cupcakes this Valentine's Day with Escoffier Schools.
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How to Make a Roux

In the culinary industry a roux is the most commonly used thickener for sauces and without one we wouldn't have 3 of our 5 mother sauces. The horror! It can also be one of the trickiest techniques to get down. So let us show you how to do it perfectly in this short cooking video!
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How To Poach An Egg

Any culinary or pastry arts student will tell you that poaching an egg seems simple, but the first time you try you will need to have a dozen eggs at the ready, just in case. If you plan on being a breakfast cook, my suggestion is to master the poached egg.
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How To Make Gluten Free Stuffing

One of my favorite Escoffier recipes, as well as holiday recipes, is a gluten free stuffing and aside from the bread, you can procure all of your other ingredients locally.
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How To Make A Roasted Vegetable Medley

During my culinary program at Escoffier, I had the opportunity to work with several kinds of vegetables and since the autumn harvest is coming to a close, winter squash and root vegetables are in abundance. One of my favorite recipes from Escoffier is a roasted autumn vegetable medley.
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