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Food Culture
Indulge in the rich tapestry of food cultures around the world. Uncover the authentic anecdotes behind diverse cuisines, traditions, and culinary practices that can shape global dining experiences.
The Future of Culinary Education Is Here: This Is What It Looks Like
As the world changes, so does culinary school. Here’s what the future of culinary education might have in store.
5 Culinary Apps All Chefs Should Have
Here are the top culinary apps every chef should have: creating recipes, managing inventory, food trends and more.
How to Make Corn Soup with Huitlacoche
Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Corn Huitlacoche Summer Soup.
How to Communicate Effectively in the Kitchen
Check out these tips on how to communicate in the kitchen for both a productive and safe foodservice operation.
Sanitation Best Practices in Bakeries
Besides knowing how to produce breads and pastries, here are some ways bakers can keep their bakeries clean and sanitized.
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.
6 Advanced Baking Techniques Every Pastry Chef Should Know
Once you master the baking basics, it’s time for advanced skills. Here are seven advanced baking techniques every pastry chef should know.
How to Make Honey Mustard Roasted Salmon
Join chef Scott Cohen as he explains how to make honey mustard roasted salmon, basil vinaigrette, and tomato and pearl couscous ragout.
How to Make Nutella Semifreddo
Chef Instructor at Auguste Escoffier School of Culinary Arts Colette Christian shares how to make her light and velvety Nutella Semifreddo.
Best Vegan & Vegetarian Cookbooks According to Professional Chefs
Get some guidance from these vegetarian and vegan cookbooks, each chosen by Escoffier Chef Instructors. Recipes for the amateur cook and the professional chef.
