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Tag:
chef instructor
Uncover personal insights from seasoned Escoffier Chef Instructors who teach the art of cooking, while nurturing the intrinsic talents of future chefs.
How Chef Instructor Steven Nalls Built a Sustainable Farm-to-Table Lifestyle
Find out how Escoffier Chef Instructor Steven Nalls built an 80-acre farm-to-table lifestyle after starting as a fast-food worker.
What’s an Online Culinary School Success Coach and Why Do You Need One?
If you run into challenges during culinary school, a dedicated Success Coach can help support you.
“See as Much as You Can”: Chef Instructor Gregory Bonath’s Lifelong Embrace of Curiosity
With the support of family and mentors, Chef Gregory left his small town behind and embarked on a unique culinary career that has culminated at Escoffier.
How To Make a Grapefruit Rosemary Gimlet
Students at Auguste Escoffier School of Culinary Arts can learn early on in their education that the right combination of...
How Restaurants Can Get Involved in Their Community
Restaurants are often vital parts of their communities. Explore some strategies restaurants can use to give back to the communities that support them.
Holiday Lamb Dinner Recipe
Are you searching for a new and delicious recipe to serve during the holiday season? Escoffier Chef Instructor Matthew Fairfield’s...
From Scrubs to Aprons: A Chef’s Incredible Journey from the ER to the Kitchen
Embark on Chef Dawn's remarkable odyssey, transitioning from the fast-paced world of nursing to the creative realm of a Chef Instructor.
How to Make Pecan Pie Filling
There’s nothing quite like the comforting aroma of freshly baked goods on Thanksgiving day to warm hearts and boost spirits....
How To Make The Five Mother Sauces
Mother sauces, first classified by French Chef Marie-Antoine Carême and later codified by Auguste Escoffier, are the starting points for...
How to Make a Blackberry Galette
As summer comes to a close, popular summer fruits, like berries, make way for fall favorites like apples and pears....
How Culinary Students Explore Flavor Profiles
Flavor is a complex combination of taste, aroma, and texture. Learn how culinary students explore flavor profiles!
How to Make Soy Glazed Pacific Halibut with Crispy Mushroom Roll and Bok Choy
Pacific halibut is one of the largest species of flatfish and is primarily found in the icy waters of the...
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!
A Special Mother’s Day Cake – White Chocolate Buttercream with Fresh Fruit
In the U.S., Mother’s Day is celebrated on the second Sunday in May. It shares the same day in some...
How to Make Fish Tacos
Escoffier Chef Instructor Scott Cohen shares his famous fish tacos. His recipe includes fresh and colorful ingredients!
Easter Celebrations Are Full of Hoppy Traditions
The Easter Bunny, spring bonnets, egg hunts, and of course… the food! Easter traditions are alive and well across the...
How to Make Savory Crepes with Mornay Sauce
Escoffier Chef Instructor Dan Bearss shares his favorite savory crepe recipe that is paired with mornay sauce.
How to Make Crepes
With the help of Escoffier Chef Instructor Stefanie Bishop, learn how to make crepes and find out the best fillings for this thin pancake.
Grab Your Piece of the Pie!
Just the mention of pie probably brings up childhood memories of cooking with mom or grandma—those fresh fruits and flakey...
How to Make Potatoes Au Gratin
Escoffier Chef Instructor Scott Cohen has you covered with his creamy and cheesy French cuisine classic, Potatoes Au Gratin.
How to Make Coeur a la Creme with Raspberry Sauce
Escoffier Chef Instructor Matthew Lewis shares his French dessert, Coeur a la Creme with raspberry sauce recipe.
Some Souper Recipes from Escoffier Chef Instructors
The thought of hot and hearty soup can bring up notions of time gone by. Memories of tomato soup and...
No Booze Resolution? No Problem. Bring on the Mocktails!
The holidays may be over, but through January and February the weather outside is still frightful! New Year’s resolutions are...
How Do You Get Graded in Online Culinary School?
If instructors can’t taste dishes, how do students get graded in online culinary school? Through careful documentation, flavor wheels, photos, and more.
How to Make Latke with Shredded Chicken Confit and Crème Fraîche
Escoffier Chef Instructor Dan Bearss shares his latke recipe, a pan-fried potato pancake that is popular in eastern European cuisine.
Apple Tart Recipe
Escoffier Chef Instructor Stefanie Bishop shares her apple tart recipe made from scratch. This recipe is perfect for fall festivities.
How to Make Ratatouille and Polenta
Escoffier Chef Instructor Chef Dan Bearss shares his homemade ratatouille paired with parmesan polenta recipe.
How to Cook Spaghetti Squash – Autumn Recipe
Learn how to make this recipe of Chef Scott’s, which includes Brussels Sprouts, Bacon, and Lemon Apple Thyme Butter Sauce.
Pumpkin Bread with Streusel Recipe
Escoffier Chef Instructor Cody Middleton shares one of his cherished recipes for the fall season—Pumpkin Bread!
Cavatelli Pasta with Mushrooms Recipe
Chef Scott Cohen, Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Cavatelli Pasta with Mushrooms recipe.
Apple Turnover Recipe
Escoffier Chef Instructor Sefanie Bishop shares one of her favorite fall pastry recipes—Apple Turnovers!
How to Make Peach Melba
Chef Instructor Steve Konopelski demonstrates his take on this world-renowned dish with his Caramelized Peach Melba with Sweet Cream.
How to Make Corn Soup with Huitlacoche
Chef Instructor at Auguste Escoffier School of Culinary Arts shares his Corn Huitlacoche Summer Soup.
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.
How to Make Chicken Ratatouille Penne Pasta
Chef Instructor Scott Cohen shares his classic French dish with a twist – Simmered Chicken Ratatouille with Penne and Summer Basil.
How to Make Grilled Fruit Dessert Salad
Chef Instructor at Auguste Escoffier School of Culinary Arts shares how to make her vibrant Grilled Fruit Dessert Salad with Honey Yogurt Dressing.
How to Make Chili Lime Grilled Chicken
Chef Instructor at Auguste Escoffier School of Culinary Arts shares his flavorful Chili Lime Grilled Chicken recipe.
Fat Tuesday is Made for Shrimp Etouffee
Today is what many refer to as Fat Tuesday or Mardi Gras: the last day of Carnival – a period...
How to Start a Career as a Chef Instructor
Learn the steps to becoming a Chef Instructor. Pass on your skills and knowledge, and provide mentorship to the next generation of chefs!
Ring in the New Year with Cheery Champagne Cocktails
Celebrations call for something special to commemorate the occasion. Champagne is the usual choice and for good reason: champagne itself...
