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Tag:
cooking demos
Experience the art of culinary presentation! Explore articles that dissect the techniques and strategies behind captivating cooking demonstrations that inspire.
How to Make Chicken Francaise
Looking for a flavorful dish to add to your dinner rotation? Join a professional chef to learn how to make chicken Francaise.
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 Stefanie Bishop-Schmidt 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.
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.
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 Spinach Ravioli
Did someone say fresh pasta? Learn how to make spinach ravioli for a meal that’s equally delicious and impressive.
How to Make Chili Lime Grilled Chicken
Chef Instructor at Auguste Escoffier School of Culinary Arts shares his flavorful Chili Lime Grilled Chicken recipe.
5 Best Cooking Shows According to Professional Chefs
If you're looking for inspiration in the kitchen, turn to the TV! Here are five of the best cooking shows according to professional chefs.
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.
Modern Food Plating Tips: A Colorful Dessert Recipe For Spring
Want to try some food plating techniques that will wow your guests? Chef Billie Sutton has a few things to share with you.
How to Make Corned Beef Hash and Eggs
Want to learn how to make corned beef hash and eggs? Learn some helpful tips from a professional Chef Instructor.
How to Make Brown Butter & Sage Gnocchi
Few elements go together like rich brown butter, earthy sage, and pillowy gnocchi! Join Chef Dan Bearss for this step-by-step demo.
How To Make Fruit Pectin
Interested in making your own fruit pectin? We’ve got you covered on pectin’s purpose, tips for using it, and a DIY recipe.
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...
“Be Unapologetically You”: Chef Steve Konopelski on Changing Careers and Being Yourself
Not all successful chefs started culinary careers early. Some found cooking in their “second act,” like entrepreneur and Chef Instructor Steve Konopelski.
Auguste Escoffier’s Classic Dessert: Cherries Jubilee
A beloved dessert with little known heritage, Auguste Escoffier is credited with the invention of Cherries Jubilee. Based on her...
4 Tips for Entering a Competitive Cooking Event
Cooking competitions are a great way to channel your competitiveness and show off your skills. Learn what it takes to succeed in cooking competitions.
Mother’s Day Recipes Hand Crafted by Escoffier Chef Instructors
Whether your Mom is a brunch buff or dessert diva, this Mother’s Day Auguste Escoffier School of Culinary Arts has...
Celebrate Cinco de Mayo with S’more Dessert Tacos
Often thought of as Mexican Independence Day, today’s Cinco de Mayo commemoration is actually a celebration of the unlikely victory...
Classic Winter Salad
Chef Jesper Jonsson, Chef Instructor at Auguste Escoffier School of Culinary Arts Boulder shares his spin on a classic winter...
Plant-Based Chocolate Mousse
Escoffier Pastry Chef Anne Lanute has the perfect recipe for you. Her home-made chocolate mousse is rich, smooth and completely dairy free!
A New Twist on an Old Classic–Holiday Bruschetta
What comes to mind when you think of bruschetta? Typically it’s chunky tomatoes, aromatic garlic and freshly grated parmesan cheese...
Learn How To Make a Classic Bûche De Noël
Bûche De Noël–nothing is a more quintessential Christmas dessert. This French standard, also known as a Yule Log cake, emerged...
Plant-Based Brownies? Yes, Please!
With so many requests for plant-based meal options, we wanted to share a unique recipe designed by Escoffier Chef Instructor,...
Ring in the Holidays with these Escoffier Chef Inspired Recipes
As the holidays approach this year families may be celebrating a bit differently than in years past. Smaller, more intimate...
Escoffier’s Pandemonium Pizza Party with Chef Ben Robinson
Wow! What a fun demonstration by Chef Ben Robinson yesterday. We had approximately 500 viewers for Chef Ben’s Pandemonium Pizza...
Escoffier Launches Free E-Learning Partnership with Hospitality Industry
Culinary Educator Gives Culinary and Hospitality Workers Free Access to Online Content CHICAGO (April 20, 2020) — Auguste Escoffier School...
Making a Classic Risotto with Chef Curtis Duffy
In this video Chef Curtis Duffy, Chef and Restaurateur, prepares his version of a classic Italian dish, Risotto Milanese. He...
Pumpkin Upside Down Apple Cake with Maple Bourbon Glaze
Pumpkin Upside Down Apple Cake with Maple Bourbon Glaze captures the best of the season with its sweet, spicy flavors...
Pumpkin Spice Macarons
The pumpkin spice craze may be crazier than ever, and boy, are we onboard. What’s not to love about the...
Shrimp Tacos with Avocado Crema
Shrimp tacos. Need we say more? OK, how about avocado crema? If those haven’t sold you on this knockout recipe,...
An Introduction to Cooking With Hot Sauce
Whether you're just studying at the Austin culinary school campus or you plan to stick around, you're going to need to know a thing or two about hot sauce to make it in this town.
Zucchini Cakes Recipe
With autumn around the corner, we’re craving comfort food. Enter these zucchini pancakes, which are the perfect balance of savory...
Layer Cakes on the Rise
Layer cakes offer pastry arts chefs the opportunity to display their technical excellence while bringing together a variety of pleasing flavors and textures.
