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Tag:
locally sourced
Celebrate the synergy of culinary excellence and local ingredients! Engage with articles that may champion the utilization of locally sourced products—enhancing dishes with freshness, sustainability, and authentic flavors.
World’s Most Expensive Foods: 10 of the Priciest Ingredients on the Planet
If price were no object, what would you put on your dream menu? Maybe something from this list of 10 of the most expensive foods in the world?
From Goat’s Milk to Tofu: How Escoffier Grad Lolita Sereleas Blends Tradition with Innovation in Plant-Based Cuisine
Find out how Escoffier graduate Lolita Sereleas was inspired by her Greek heritage to build a plant-based culinary business.
What Does a Nutrition Coach Do?
Discover what a nutrition coach does, from creating a nutrition strategy to ongoing support, and what a career in nutrition coaching might look like for you.
Cooking on a Budget: Chef-Approved Ways to Save Money at the Grocery Store
Cut grocery costs with these chef-approved strategies to save money at the grocery store without compromising on flavor.
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...
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 Holistic Health?
What is holistic health? Simply put, it’s caring for emotional, physical, mental, intellectual, and spiritual health as one.
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.
Cajun vs. Creole: What’s the Difference?
What’s the difference between Cajun and Creole? Although they come from similar regions, the two have some unique characteristics and cuisines.
8 Regional Barbecue Sauces Every Chef Should Know
Here are the top 8 regional barbeque sauces every professional chef should know before starting a BBQ restaurant in the US!
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.
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!
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...
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.
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?
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.
Sourcing transparency is on the menu in 2019
Sourcing transparency is an increasingly important topic for restaurants and customers alike. Learn how to tap into the farm-to-table trend and address a number of other important concerns.
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 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...
5 Benefits Of Growing Your Own Herbs
These are a few reasons you should consider starting an herb garden today.
Keeping It Local in Boulder
The demand for locally sourced ingredients is growing across the country with the intention of eating the freshest, healthiest products, while also supporting the local economy.
The best farmers markets in Denver
If you live in the Mile High City and are looking to give your homemade dishes a certain je ne sais quoi, take a look at some of the best farmers markets in Denver!
Getting fruit from the Southwest this winter
Take a look at some of the best fruits available across the Southwest in the winter months.
3 local ingredients that are in season in Colorado
Use these ingredients from nearby farms to create delicious, sustainable meals:
Greenberg’s ‘American Catch’ provides commentary on local seafood
Maybe you're a seasoned veteran when it comes to skills in the kitchen, or perhaps you're just starting to learn to cook online.
"Peach" application offers new take on local food sourcing
The application allows farmers or wholesalers of produce, meat and the like to present their products in a 24/7 marketplace frequented by chefs, connoisseurs and other members of the cooking community.
