FOOD
Culinary School
Textbook: Professional Cooking, Ninth Edition; by Wayne Gisslen
I've always had a passion for making (and eating) great food. As such, I decided to enroll in the Culinary Arts and Operations program at the Auguste Escoffier School of Culinary Arts, in order to become a better home cook.
The 18-month diploma program consisted of six 12-week sections across 10 blocks, with four of the courses focused on cooking, five on restaurant management, and one as an externship. Over the course of 48 weeks we prepared 128 different items which required a myriad of techniques, classic dishes from numerous regions, and plant-based vegetarian options. Many people have reached out to me and expressed a desire to do something similar.
If you're interested in becoming a professional chef, or just a better home cook, I'd encourage you to consider an online degree program through the Escoffier School of Culinary Arts. If -- on the other hand -- a formal degree is of little interest, but you'd like to become a better home cook through self-paced study, now you can! I've collected the weekly updates I posted on social media in a blog series that will assist with your journey. In addition to each of the individual cooking assignments you'll find recipes, photos of the completed dishes, and the video feedback I personally received throughout this process. This will allow you to practice along and develop your own culinary skills.
I can't wait to see what YOU create!
The 18-month diploma program consisted of six 12-week sections across 10 blocks, with four of the courses focused on cooking, five on restaurant management, and one as an externship. Over the course of 48 weeks we prepared 128 different items which required a myriad of techniques, classic dishes from numerous regions, and plant-based vegetarian options. Many people have reached out to me and expressed a desire to do something similar.
If you're interested in becoming a professional chef, or just a better home cook, I'd encourage you to consider an online degree program through the Escoffier School of Culinary Arts. If -- on the other hand -- a formal degree is of little interest, but you'd like to become a better home cook through self-paced study, now you can! I've collected the weekly updates I posted on social media in a blog series that will assist with your journey. In addition to each of the individual cooking assignments you'll find recipes, photos of the completed dishes, and the video feedback I personally received throughout this process. This will allow you to practice along and develop your own culinary skills.
I can't wait to see what YOU create!
Block 1 & 2: Culinary Foundations | Foodservice Management
Block 3 & 4: Culinary Arts and Patisserie | Purchasing and Cost Control
Block 5 & 6: World Cuisines
Block 7 & 8: The Farm to Table Kitchen | Menu Design and Management
Block 9: Culinary Entrepreneurship
Block 10: Culinary Externship
Block 3 & 4: Culinary Arts and Patisserie | Purchasing and Cost Control
Block 5 & 6: World Cuisines
Block 7 & 8: The Farm to Table Kitchen | Menu Design and Management
Block 9: Culinary Entrepreneurship
Block 10: Culinary Externship