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Tag:
food trends
Stay at the forefront of evolving culinary trends! Find articles that spotlight emerging flavors, innovative techniques, and immersive dining experiences that can redefine the very essence of gastronomy.
How to Build a Delivery-Friendly Menu
If you want to properly serve customers looking for meals to-go, you’ll need to design a delivery-friendly menu. Here’s how to do just that.
The Art of Food Presentation
Why is food presentation important? Here’s how plating techniques can create a multi-sensory experience for diners.
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...
American Regional Cuisine: The Best Dishes from Around the Country
American cuisine is as diverse as the nation’s population. Read about some of the most loved dishes from these seven US regions.
What Is Fusion Cuisine?
What is fusion cuisine, and what opportunities lie in this niche of the culinary world? Here’s the status of fusion cuisine right now.
What Is a Mocktail and What Are the Best Recipes?
Giving liquor the boot but still want to enjoy a mixed drink? Let’s explore some of the most popular mocktails you can make as alcohol-free alternatives.
7 Best Bakeries in Boulder that Every Pastry Student Should Visit
These seven Boulder bakeries offer specialty treats, unique flavor combinations, late-night delivery services, and more!
How to Make a Modern Peach Melba
Celebrate National Peach Melba Day with this modern take on a beloved Escoffier creation.
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...
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...
The Essential Glossary of Cooking Terms for the Culinary Arts
Culinary professionals must be familiar with culinary terms! Browse this glossary of French cooking terms for immersion in the language of the kitchen.
Food Styling Tips From Escoffier Chefs
Escoffier Chef Instructor and food stylist for film and television Billie Sutton shares some of her top food styling tips and ideas.
The True Costs of Processed Foods: Your Health, Your Planet
Processed foods are convenient and cheap, but they may be worse for you—and the environment—than you think. Learn how chefs are ditching processed foods.
Don’t Drink On An Empty Stomach: Dishes To Pair With Classic Cocktails
Explore some principles of good cocktail and food pairings. Plus, get six great combinations featuring classic cocktails that you can try at your next meal.
Positioning Statements for Restaurant Marketing
What is a positioning statement, and how do restaurants position themselves? We’ll show you how restaurants can set themselves up for success through positioning.
5 Best Plant-Based Restaurants in Chicago
Looking for delicious plant-based restaurants in Chicago? Here’s a list of 5 of the best plant-based restaurants in the area and some of their signature dishes.
Best Online Plant-Based Delivery Options
Looking to sign up for an online plant-based meal delivery service, but don’t know how to choose which one? We’ll walk you through what to look for!
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...
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.
4 Menu Planning Tips For Young Chefs
A restaurant menu has a lot of moving parts to consider! Here are 4 menu planning tips to help young chefs get started with their own culinary creations.
The Latest in Food Tech
New innovations in food tech can help us to create a more sustainable food chain and reduce waste. Learn about the most exciting developments of 2020!
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!
The 4 Myths of Cooking That All Chefs Must Address
Taking place behind closed doors, the world of the professional chef is a mystery to many. Here are 4 common cooking myths, and the true story of each.
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.
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,...
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...
Escoffier Graduate Quyen Trinh Elevates the Vietnamese Dining Experience by opening Anise Modern Vietnamese Eatery
Quyen Trinh is a graduate of the Escoffier Diploma in Culinary Arts program at the Boulder Campus and owner of...
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?
A Look Back at the Food Trends of the 2010s
Let's send off the decade that was with a look back on some of the big food trends.
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.
Why the ‘Baked Goods Triangle’ is Important for all Pastry Chefs
Online pastry students have good reason to be mindful of all of the core baking trends, but they should be especially attentive to the baked-goods triangle as they hone their culinary craft.
Does Seafood Have a Place on Your Menu?
Seafood can be an especially popular offering in a variety of restaurant settings, but it requires some special considerations and safety procedures.
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.
The Flight of the Rotisserie Chicken
From reputable chefs to culinary-art TV personalities to major food retailers, rotisserie chickens are on everyone's radar.
What’s the Role of Botanical Flavors in Pastries and Baked Goods?
Botanicals have some strong, even bitter and medicinal flavors. But with the right strategy, they can be effectively incorporated into a variety of baked goods.
Gazpacho 4 Ways: Stay Cool With These Summer Soup Variations
Here are a few simple but creative ideas to help inspire appreciation for refreshing gazpachos this summer.
How to Make Gazpacho
Although it may seem like a complete contradiction, cold soup is a thing. A very delicious and refreshing thing that...
How Sweet and Savory Flavors Can Strike a Balance in Baked Goods
Bringing sweet and savory flavors together in baked goods allows pastry arts chefs to expand their menus and offer a variety of new flavors to their customers.
How Will Bans on Polystyrene Containers Affect Takeout and Delivery?
Foam containers are on their way out in an number of states and cities.
The Growing Popularity of Natural Wines
Natural wines' increasing popularity mean chefs have to be aware of how to effectively cook with them and pair them with a variety of dishes.
