Assembling and Decorating Cakes

April 18th, 2014 by Sarah Larson


Cakes are more than just a delicacy to enjoy. They are a visible treat from the moment they are brought into the room. Watch Chef Susie, who brings over thirty years of pastry and baking experience to our program, for a free pastry class on cake decorating. She will be detailing the art of presenting your cake after […]

Recent Food and Fashion Mashups

April 18th, 2014 by Sarah Larson

Recent Food and Fashion Mashups

The worlds of food and fashion have teamed up in recent years with many designers working with culinary experts around the world to create beautiful, and sometimes questionable, wearable food art.

Insight into the Gluten-Free Food Trend

April 18th, 2014 by Sarah Larson

Insight into the gluten-free trend.

The gluten-free food trend is sweeping the nation.

Take Advantage of Agritourism

April 17th, 2014 by Sarah Larson

Learn traditional Italian cooking techniques from the source.

Agritourism is becoming increasingly popular as a way of not only exploring new places but as an opportunity to learn about farming techniques and the process of food production.

What’s the Deal with Aftertaste?

April 17th, 2014 by Sarah Larson

What is the deal with aftertaste?

Ever wonder why some food items leave a distinct taste in your mouth?

Get The Passport Ready! Start Planning Your Trip to France Escoffier Educational Tour October 18-24, 2014 If you enjoy food and learning like we do, then you won’t want to miss out on the trip of a lifetime! Escoffier Online invites you on our annual trip to France. Every year students, faculty, and culinary enthusiast […]

Red Robin Introduces New Wine Milkshake

April 16th, 2014 by Sarah Larson

Red Robin announces the release of the Mango Moscato Wine Shake.

Casual food chain Red Robin has announced the release of a brand new take on vino: the wine milkshake.

How To Plan a Cohesive Multi-Course Meal

April 16th, 2014 by Sarah Larson

Plan your multi-course menu wisely.

Whether you’re hosting a dinner party or creating a meal for a client, planning a multi-course menu is an important process.

Dumpling 101

April 16th, 2014 by Sarah Larson


  Dumplings can be boiled steamed, simmered, fried or baked. Depending on how they are prepared, they can also be a vegetarian delight or a meat lovers dream. With so many ways to prepare a dumpling, each chef, whether amateur or professional, can add their own signature to this widespread dish. Watch Chef Thomas’s  free culinary […]

Food Labels Changing To a Simpler Layout

April 15th, 2014 by Sarah Larson

Food labels changing to a simpler layout

When you pick up a box of pasta or some cookies at the supermarket and look at the label, what do you see?

Request Infoto learn more about our programs

Clicking the “Send Info” button below constitutes your express written consent to be called and/or texted by Escoffier Online International Culinary Academy at the number(s) you provided, regarding furthering your education. You understand that these calls may be generated using an automated technology.

The Latest From Our Blog