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Culinary Arts
Embark on a transformative journey to elevate your culinary prowess. Explore how fundamental cooking techniques, artful presentation refinement, and the skilled orchestration of seasonal ingredients converge.
7 Tips for Becoming a Faster Cook
If you’re looking to increase your speed in the kitchen, check out these tips for becoming a faster cook.
A History of the Chef’s Hat
While every chef typically wears some type of hat, the one they choose can tell a unique story. Learn more about the history of the chef’s hat.
10 Tools You Need in Your Chef Utility Belt
To simplify their job and create a more perfect product, every chef should possess certain culinary tools. Here are the top ten to keep in your utility belt.
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.
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.
The Art of Food Presentation
Why is food presentation important? Here’s how plating techniques can create a multi-sensory experience for diners.
The Importance of Measurement in the Kitchen
In order to know what needs a dash more, you need to start out by measuring in the kitchen.
The Essential 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.
Food Styling Tips From Escoffier Chefs
Escoffier Chef Instructor and food stylist for film and television Billie Sutton shares some of her top food styling tips and ideas.
2021 Auguste Escoffier School of Culinary Arts Graduates Scoff at COVID
The definition of Perseverance is: continued effort to do or achieve something despite difficulties, failure or opposition. But there is...
Escoffier 2021 Spring Break Culinary Challenge
This past month students from the entire student body of Auguste Escoffier School of Culinary Arts were challenged to create...
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!
How to Handle Rude Customers
You have the power to turn handling a rude customer into a positive and even promotional experience for your restaurant.
Women’s History Month: Professional Reflections of Women In Culinary
The first publicly held celebration specifically honoring women was in 1978. An observance that honored the often overlooked contributions of...
Which Famous Female Chefs Do Escoffier Chef Instructors Admire?
As part of Auguste Escoffier School of Culinary Arts’ features throughout Women’s History Month we asked our female faculty members...
Black History Month – The Escoffier Perspective
This month we’ve experienced a world-wide focus on Black history. Throughout February we featured Escoffier faculty and alumni, including online...
Correcting Some Common Kitchen Disasters
Kitchen calamities happen to everyone. That’s just part of learning to cook! Keep a cool head and use these tricks to fix some common kitchen disasters.
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.
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.
Our Top 5 Blogs of 2020
In case you missed them, here are the most popular articles that Auguste Escoffier School of Culinary Arts published in 2020.
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.
4 Non-Cooking Skills That All Chefs Need
Turns out cooking is only part of what a chef does! Here are four important non-cooking skills that chefs need to keep their kitchens running successfully.
10 Years In and We’re Just Getting Started
“Everything is so unstable in these times of progress at any cost, and social customs and methods of life alter...
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.
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.
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.
Making Matcha a Match for Your Menu
Matcha is an increasingly popular ingredient, both as a standalone beverage and as a unique taste in a variety of foods.
Incorporating Ciders into Your Menu This Summer
Ciders are light-bodied, crisp and cool, and they deserve a place on your drink menu this summer.
Hoagies and Grinders: Sprucing Up Sandwiches with Regional Inspirations
Sub sandwiches don't have to be a simple on-the-go meal, as these regional variations and attractive alternatives to the standard sandwich show.
Chow from Macau: A primer on Macanese cuisine
Online culinary students who haven't heard of Macanese cuisine are in for a treat - the food is as interesting and mixed as the culture that created it.
Dishes Inspired by Spring Season Holidays
From Easter brunch to pre-fasting Ramadan feasts, Boulder culinary students who want to get into the spirit of spring holidays can draw inspiration from the dishes served at these annual celebrations.
Americans Just Can’t Get Enough Eggs
Whether you recently inspired by Austin's first ever brunch festival, or you're already studying culinary arts there, there's never been a better time than now to start discovery the full potential of eggs.
Fermented foods continue to find favor
Fermented foods are popular across the globe and have been for thousands of years. Learn more about incorporating these foods into your culinary career.
Is tahini the new peanut butter?
Tahini is versatile and straddles the border of sweet and savory depending on exactly how it's prepared, just like peanut butter.
Contemporary plating techniques
Plating techniques are constantly evolving, but some approaches are enduringly popular. Learn more about contemporary techniques and how to apply them to your dishes.
The cauliflower craze continues
Cauliflower's mild flavor and versatile texture potential make it a culinary contortionist.
Fats having a moment in the sun
After years of embracing low-fat and "lite," the pendulum has swung back the other way. Low-fat is out, and fatty is in.
Sourcing transparency is on the menu in 2019
Sourcing transparency is an increasingly important topic for restaurants and customers alike. Learn how to tap into the farm-to-table trend and address a number of other important concerns.
Tapping into staff experience to create delicious new dishes
Collaboration in the kitchen is a vital consideration for all chefs, whether they're right out of culinary school or have many years of experience.
Why lasagna is such a crowd pleaser
Lasagna is a surprisingly versatile dish, open to a number of different preparations, presentations and permutations, as well as being a classic comfort food.
