Keeping Up With – Kitchen Safety, Cooking Shows, & Fine Dining

The Escoffier Online blog brings you industry news, the hottest cooking trends, cooking demonstrations, real chef tips, testimonials and much more. Check out our newest posts of the week!

Top 10 Must-Have Baking Staples
In this video, Escoffier Online’s Chef Susie Wolak discusses the top 10 baking and pastry ingredients to have on hand in your kitchen for quick pastry recipes. The must-have baking staples consist of sugar, eggs, corn starch, butter, light brown sugar, all-purpose flour, chocolate chips, baking powder, vanilla and baking soda. These ingredients are great for [Read More…]

A Timer And Thermometer For Every Kitchen
As you continue to flourish in your culinary arts program, you learn about the different styles of cooking and attempt to master your own creations. Through experimentation you will come across your own methods for creating unique recipes, but there are some essential tools you need in the kitchen to guide your efforts. [Read More…]

New Show To Premiere On Spike TV
Foodies and culinary school students alike can rejoice over the premiere of a new television series on Spike TV. The show, Hungry Investors, is set to begin filming 10 hour-long episodes this fall and will air in the spring of 2014. The show will star celebrity chef John Besh and Top Chef All-Star Tiffany Derry alongside [Read More…]

In The Kitchen With Escoffier Online – How To Make Cheesecake
In the kitchen with Escoffier Online connects you with real chefs answering the world’s cooking questions one video at a time. In this video series, Chef Susie Wolak gives an online cooking lesson on how to make cheesecake. [Read More…]

Wine Pairing In Fine Dining Restaurants
In this video, Escoffier Online’s Chef Mark Dowling and Ruth Chris Steak House‘s Michael Walton create a segment on wine pairing for front of the house specialists in fine dining restaurants. For servers it is important to know the guests “point of view” and how he or she may interpret the chef’s vision of the dish in a different way. [Read More…]

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