Subscribe to the King of Chefs Blog
Get the King of Chefs email newsletter delivered to your inbox weekly. You'll get everything you need to know about culinary & pastry careers, food entrepreneurship, financing your culinary education, and more.
Tag:
faculty
Meet the architects of your culinary education at Escoffier! Engage with articles introducing the esteemed faculty members whose expertise and guidance can shape your voyage toward your career goals.
How to Make Plant-Based Caramel Sauce
This recipe for Plant-Based Caramel Sauce comes to us from Escoffier Certified Master Pastry Chef, Frank Vollkommer.
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 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...
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...
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...
Treat Your Sweetie to a Valentine’s Day Delight – Chocolate Raspberry Tarts
Whether you’re enrolled in culinary school as a pastry arts student working toward your degree or diploma, an executive chef...
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...
How to Make Dark Chocolate Peppermint Truffles
Escoffier Chef Instructor Renee Moreno shares a decadent dark chocolate peppermint truffle recipe great for the holidays.
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.
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 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.
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...
Eggnog Cocktails Perfect for Holiday Entertaining
It’s Christmas Eve and those who celebrate the Christmas holiday are anxiously anticipating a few days of family, friends, and...
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...
Escoffier Designated A Great Place To Work-Certified™ Co. 2nd Consecutive Year
Leading Accredited Culinary Educator Attributes Designation to Employee Tenacity and Institution’s Culture July 27, 2021 – Auguste Escoffier School of...
From Motorsports to Making Tortes: Escoffier Certified Master Pastry Chef® Frank Vollkommer
Meet Certified Master Pastry Chef®, Culinary Olympics Gold Medalist, Escoffier Director of Culinary Industry Development, and motorcycle racer Frank Vollkommer. Learn about his impressive culinary career.
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...
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...
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!
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...
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...
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...
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...
Today is Escoffier Day!
October 28th, is not only Auguste Escoffier’s 174th birthday, but is also the official Escoffier Day as proclaimed by the...
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...
Escoffier Designated A Great Place To Work-Certified™ Company
Top Culinary Educator Attributes Recognition to Employee Adaptability and Core Values Auguste Escoffier School of Culinary Arts, a leading accredited...
Reflections of Our 2020 Austin Campus Graduates
While 2020 seems to be the year of unpredictability, we can undoubtedly state that at Auguste Escoffier School of Culinary...
Thoughts From Our 2020 Boulder Campus and Online Graduates
It’s true that 2020 is shaping up to become the year of uncertainty. However, one thing we know IS certain,...
