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Tag:
farm-to-table
Embrace the fundamental essence of farm-to-table in culinary arts! Explore the vital link between locally sourced ingredients, sustainable practices, and crafting exquisite cuisine.
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.
The Difference Between Organic & Sustainable Agriculture
Is organic much different than sustainable when it comes to produce? Find out what the difference is between organic and sustainable agriculture.
Auguste Escoffier School of Culinary Arts Teams up with American Farm Bureau Federation
Auguste Escoffier School of Culinary Arts Teams up with American Farm Bureau Federation to Support Agriculture, Education and Focus on...
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!
Michelin Green Star: Most Sustainable Restaurants in the U.S.
Explore the most sustainable restaurants in the U.S. based on the highly-acclaimed Michelin Green Star rating.
What Is “Carbon Neutral” and Why Does It Matter in the Food Industry?
What is carbon neutral and how does it relate to food? We’ll explore these questions plus how to reduce and offset carbon emissions in the food world.
6 Benefits of Studying at a Top Culinary Institute
From job opportunities to career mentorship, discover the benefits of studying at a top culinary institute!
What’s The Difference Between Non-GMO and Organic Farming?
Although they may sound similar, non-GMO and organic farming are different. Here are some key distinctions.
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.
Austin Students Discover Sustainability at the Campus Garden
Escoffier’s Austin campus garden lets students get up close and personal with their produce in the middle of the city. Nothing like a home-grown tomato!
Earth Day at Escoffier: How Culinarians Can Be a Force for Global Good
Chefs and culinarians have the potential to be voices for sustainability and the local food movement. Make small changes to be part of a greener future.
Classic Winter Salad
Chef Jesper Jonsson, Chef Instructor at Auguste Escoffier School of Culinary Arts Boulder shares his spin on a classic winter...
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.
A Conversation with Expert Baker and Entrepreneur, Andy Clark
Last week, Escoffier hosted an exciting virtual event with expert baker and business owner Andy Clark. While Andy is a...
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.
Farmer Lee Jones of ‘The Chef’s Garden’ Discusses Sustainable Farming with Escoffier Students and Faculty
Farmer Lee Jones is noted as one of the “60 Coolest People in Food”…multiple times. He’s also part of the...
How Will Restaurant Consumers Change Behavior in the Post-COVID-19 Economy?
What does the future hold for restaurants? What are the permanent changes we can expect from consumer behavior, and how will restaurants need to adapt?
Is Farm to Table Possible, or Practical, for Bakeries?
Achieving the farm to table concept is possible for bakeries, as long as they acknowledge the nature of this goal and key align processes with it.
Boulder Is Front and Center in the March Toward Sustainable Cooking
If you're a culinary arts student at the Auguste Escoffier Boulder Culinary Campus and you aspire to contribute to sustainable service, then you're in the right place at just the right time.
Sustainability Is Trending: How Will This Affect Your Restaurant?
For culinary students studying at the August Escoffier Austin culinary campus, sustainable business may just be good business.
Alumni Spotlight: Aleta Diederich
For Aleta Diederich, there were two possible routes her life would take her: doctor or chef. After working as an...
Boulder Campus students support Denver Slow Food Nations Festival
The Boulder campus of Auguste Escoffier School of Culinary Arts proudly supported the global slow food movement as a premier...
Rethink farm-to-table with these trends we’ve seen in 2018
Farm to table is now an umbrella term of sorts for a variety of trends.
Hyperlocal: The newest menu sourcing trend
What does the increasingly popular hyperlocal trend mean for chefs and restaurants? The answer centers around using more local ingredients.
Effective strategies for sourcing local ingredients
Follow these strategies to get the best results from working with local ingredients.
How to get the most out of winter vegetables
The colder months are a great opportunity to explore the flavors and textures of favorites like root vegetables and squash in your dishes.
How to buy local for less
There are ways to use fantastic local meat, produce and dairy without breaking the bank.
Cost-Effective Sustainable Practices
Reducing food waste boosts appeal to customers and helps your kitchen's budget.
2017 High School Educator Farm-To-Table Workshop
On August 2, 2017, high school educators from Colorado and beyond gathered on a small organic farm to learn about...
The Meaty Magnificence Of Butcher-To-Table Dining
Restaurants with attached butcher shops give patrons opportunities to try out intriguing new cuts and unique meat-based dishes.
Farmers Markets and Local Food in Your Area
By: Alex Charpentier, Culinary Arts Student One of the reasons that I selected the Auguste Escoffier School of Culinary Arts...
Up Close and Personal With The Farm-To-Table Experience
By: Alex Charpentier, Culinary Arts Student One of the main reasons that I selected Austin, Texas as the city to...
Q&A with Marcus McMellon, Campus President, Auguste Escoffier School of Culinary Arts, Austin
By: Alex Charpentier, Culinary Arts Student As the start date of my culinary career draws near (yes I have a...
5 Austin Farmers Markets To Frequent
We have compiled a list of five outstanding farmers markets where you can get quality locally grown and raised produce, meat and fish for all your cooking needs.
Escoffier School’s Farm-to-Table Block – Bookcliff Winery
By: Ryan Hodros, Culinary Arts Student I was hoping to save this for a much larger “part two” on my time...
Escoffier School’s Farm-to-Table block (Part One)
By: Ryan Hodros, Culinary Arts Student In the last block of the Culinary Arts Program, we start exploring exactly what this...
Spotlight: Mountain Flower Goat Dairy
By: Helena Stallings, Culinary Arts Student With the birth of processed foods came the birth of our food allergy epidemic. Wheat...
Is The Farm to Table Movement Here To Stay?
By: Ryan Hodros, Culinary Arts Student A lot of folks will tell you that the farm-to-table movement is just another in...
Farm Highlight: McCauley Family Farm
By: Helena Stallings, Culinary Arts Student One of the main challenges that faces culinary professionals looking to procure local produce is...
Featured Farm: Carrie’s Clucks
By: Helena Stallings, Culinary Arts Student The Farm to Table Experience is one of the main aspects of the culinary curriculum...
