Whether perfecting that hollandaise recipe or cooking pasta al dente, chefs – novice or pro – are only as good as their tools. Now, this doesn’t mean you have to empty your cabinet of every item. Simply stock up on a few key necessities.
Here with your must-have checklist? Chef Thomas Kaltenecker from the Escoffier Online International Culinary Academy. From his mother’s kitchen at age nine to pastry shops, family businesses, and hotel restaurants, this seasoned foodie knows his tools.
Continue reading “Chef’s Choice: Thomas Kaltenecker’s Essentials for All Skill Levels” »
If you’ve ever been to a bake sale or picnic, you’ve likely made a pie. My time came last Thanksgiving. Having never baked anything more complicated than cookies, it was no surprise when my pecan pie cooled to the consistency of concrete. Some advice? If an event calls for pie, learn how to do it right. And if you don’t have time to perfect your pâte sucrée in culinary school, don’t fret. Enter: Escoffier Online.
Having failed at my Turkey Day dessert, I enrolled in a course on Cookies, Pies, and Tarts, hoping to turn my game around for 2014. Here’s how it played out:
Continue reading “Bake It Until You Make It: Inside an Escoffier Online Course” »