Program access includes
clockIcon24/7 Access

Access your courses anywhere, anytime, from most devices for 2 years.

playBTNIcon_2Hundreds of instructional videos

Designed to break down the science and explain the “why’s” behind a particular technique or skill.

chefHatChef mentor support

Access to a team of chefs that will help mentor, critique, and support you throughout your journey.

iPadIconInteractive tools

Build your knowledge with our recipe, equipment, ingredient, and professional skills databases.

onAirIconLive chef demonstrations

Interact live with our chefs as they demonstrate hot new baking trends.

chatIconCulinary community

Communicate and network with thousands of students from around the world.

GRADUATE EQUIPPED WITH A PROFESSIONAL E-PORTFOLIO OF YOUR WORK AND A CULINARY CERTIFICATION

CONTEMPORARY DESSERT PRESENTATION TOPICS

An old chefs saying, “you eat with your eyes first” has never rung more true than in today’s modern cuisine. Now more than ever, the plating styling of food is as important, if not more, than its flavors. That’s why we’ve devised our Contemporary Dessert Presentation program, dedicated solely to teach you how to make your food beautifully visually presented so it looks just as good as it tastes.

In this course, students explore the science behind some molecular gastronomy techniques like spherefication, gelification and emulsification. Other lessons include learning how to make a memorable impression through your plating as well as designing a dessert buffet, from the food to the decorations.

  • Receive a Molecule-R Cuisine R-Evolution kit upon enrolling:

5 Sachets of 4 Additives:
– Agar-Agar
– Sodium Alginate
– Calcium Lactate
– Soy Lecithin
6 Essential Tools:
– 1 Slotted Spoon
– 1 Set of Measuring Spoons
– 1 Syringe (60ml)
– 3 Silicon Tubes
– Silicon Mold
– 5 Pipettes
A DVD of 50 Step-by-Step Recipes

CONTEMPORARY DESSERT PRESENTATION COURSE OUTLINE

Modernist Dessert Staples

Ready to get really creative? In this course, you’ll uncover the exciting culinary discipline of molecular gastronomy, a must-know for today’s chefs. Techniques you’ll be exploring include emulsions, spherefication and gelification. Many molecular gastronomy-inspired items serve as components of your desserts and you’ll get the opportunity to create several pastry staples as you expand your skills in this modernist course.

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Modernist Dessert Staples

Ready to get really creative? In this course, you’ll uncover the exciting culinary discipline of molecular gastronomy, a must-know for today’s chefs. Techniques you’ll be exploring include emulsions, spherefication and gelification. Many molecular gastronomy-inspired items serve as components of your desserts and you’ll get the opportunity to create several pastry staples as you expand your skills in this modernist course.

Contemporary Dessert Plating

Let the artist in you come out in this exciting pastry dessert presentation course! Creating a unique and artistic plate design is one of the most exciting parts of a contemporary dessert. In this course, you’ll explore the trendy techniques used to create beautiful dessert presentations with visually appealing shapes, colors and textures. You will explore dessert presentation techniques, including how the five senses affect your taste perceptions, how to combine tastes and textures to create unique flavors, and the various dessert plating themes and designs. To practice, you’ll create several plated dessert items and get a chance to create your own contemporary desserts.

Read More
Contemporary Dessert Plating

Let the artist in you come out in this exciting pastry dessert presentation course! Creating a unique and artistic plate design is one of the most exciting parts of a contemporary dessert. In this course, you’ll explore the trendy techniques used to create beautiful dessert presentations with visually appealing shapes, colors and textures. You will explore dessert presentation techniques, including how the five senses affect your taste perceptions, how to combine tastes and textures to create unique flavors, and the various dessert plating themes and designs. To practice, you’ll create several plated dessert items and get a chance to create your own contemporary desserts.

Buffets and Plated Desserts

Let’s have a party! Knowing how to create and plate stylish and contemporary desserts is one thing, but to plan an event and execute it well is another. In this capstone course, you’ll get to practice planning and executing your very own dessert buffet party! This will require production plans, a dessert menu, design themes, plating styles, and timeline schedules. This is a time to show off to your family and friends what you’ve learned! Invite them to your dessert buffet party so that you have real customers and impress them with your trendy and tasty desserts!

Read More
Buffets and Plated Desserts Desserts

Let’s have a party! Knowing how to create and plate stylish and contemporary desserts is one thing, but to plan an event and execute it well is another. In this capstone course, you’ll get to practice planning and executing your very own dessert buffet party! This will require production plans, a dessert menu, design themes, plating styles, and timeline schedules. This is a time to show off to your family and friends what you’ve learned! Invite them to your dessert buffet party so that you have real customers and impress them with your trendy and tasty desserts!

Chef Randall

CHEF RANDALL SANSOM

CHIEF ACADEMIC OFFICER AND CORPORATE EXECUTIVE CHEF

Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelor’s Degree in Culinary Management and an Associate’s degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randall’s experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development.

Chef Susie

CHEF SUSIE WOLAK

Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.

Chef Cesar

CHEF CESAR HERRERA

Chef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend’s restaurant, by the time he was in High School he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012″ and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.

I feel like I got just as much of an education going through the online program as I would...

have spending $80,000 on a two-year program. With the program online you can take your time, which is what I was looking for being a full time mother and having a full time job. I can say the online program at Escoffier has been very instrumental in helping me move forward in my career

(Click here to see Megan's video testimonial video)
Megan A
Culinary Arts Program Graduate
I thoroughly enjoyed the Escoffier Online Cooking School. I love to cook, but never applied theory...

to my skill, and I learned I had a lot to learn. I’m a full time professional so I became a weekend cooking enthusiast. I often cooked meals for assessment during the week for dinner. As the program progressed so did I. I would recommend Escoffier Online School of Cooking for anyone who is looking to increase their skill level as a home chef, or for those who want to pursue a career in cooking and receive a certificate. I had regular access to chef mentor Mark as well as live webinars, and contact with other students in my class. I’d recommend Escoffier to friends and those looking to perfect their cooking skills. My biggest regret- the courses ended. I look forward to enrolling in other Escoffier cooking courses. Cooking is a passion. I’ve found mine!

(Click here to see Anne’s video testimonial video)
Anne G
Culinary Arts Program Graduate

“I feel like I got just as much of an education going through the online program as I would…
have spending $80,000 on a two-year program.”

“With the program online you can take your time, which is what I was looking for being a full time mother and having a full time job. I can say the online program at Escoffier has been very instrumental in helping me move forward in my career.”

— MEGAN A., CULINARY ARTS PROGRAM GRADUATE
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“I thoroughly enjoyed the Escoffier Online Cooking School. I love to cook, but never applied theory to my skill, and I learned I had a lot to learn.”

“I’m a full time professional so I became a weekend cooking enthusiast. I often cooked meals for assessment during the week for dinner. As the program progressed so did I. I would recommend Escoffier Online School of Cooking for anyone who is looking to increase their skill level as a home chef, or for those who want to pursue a career in cooking and receive a certificate. I had regular access to chef mentor Mark as well as live webinars, and contact with other students in my class. I’d recommend Escoffier to friends and those looking to perfect their cooking skills. My biggest regret- the courses ended. I look forward to enrolling in other Escoffier cooking courses. Cooking is a passion. I’ve found mine!”

— ANNE G., CULINARY ARTS PROGRAM GRADUATE
Read More