There’s an art to scaling a bakery. If you decide that it’s time to scale, it’s important to do it right.
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.
Navigating the Culinary Job Market
Breaking into the culinary job market is exciting, if not a little intimidating. Here are a few stones to turn over first.
Looking at the Projected Job Outlook for Chefs
Culinary students and professional chefs alike should welcome the good news about projected employment growth throughout the culinary world.
Retaining and Training in the Back of House
Understanding how to approach recruiting, retention and training in the back of house has almost nothing to do with cooking itself, but is a vital part of a chef’s skill set.
What’s the Status of Fusion Cuisine?
Fusion cuisine isn’t going away any time soon, which means chefs should understand how to incorporate it into their own menus.
Maple Syrup’s Many Delights
Maple syrup is an especially versatile ingredient for chefs, having applications in everything from appetizers and entrees to sweet breakfast foods and desserts.
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.
Food Festivals Every Foodie Should Experience
Some food festivals are worth a pilgrimage if you’re a culinary student, chef or general culinary enthusiast. Let’s take a look at a few of them.