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0:34
YouTube
Chitkara University
Master Culinary Skills Globally 🍽️ | Chef Boban Mathew at Chitkara University
At Chitkara University, passion for culinary arts meets global opportunity. In this inspiring session, Chef Boban Mathew shares his enriching experience of teaching students and returning for the winter semester. He highlights the disciplined learning environment, hands-on training, and the excitement of shaping future culinary professionals ...
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Every slice, whisk, and brush stroke matters. Learn the craft behind the tools with Escoffier's online culinary programs. | Auguste Escoffier School of Culinary Arts
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Calling all chefs, mixologists & food artists! 🍳✨ Be part of the Southern Province’s biggest culinary movement! Join CAFE 2025 – Culinary Art Food Expo and showcase your talent on the grand stage! 📍 Galle Town Hall | 🗓️ 12–13 Nov 2025 #CulinaryArtFoodExpo #CAFE2025 #CulinaryTalent #SouthernProvince #SriLankaChefsGuild #FoodExpoSL | Culinary Art Food Expo
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Curious about how culinary school works online? Our chef instructors break down a typical week in this video. | Auguste Escoffier School of Culinary Arts
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Escoffier can help you get equipped to get the most out of your classes in our online culinary and pastry arts programs. | Auguste Escoffier School of Culinary Arts
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🥩Did you know? The average Canadian eats over 77 lbs of red meat per year. That’s a lot of steaks, burgers, and bacon—and someone has to prep it all. That someone could be you. 🔪 Learn meat cutting at TRU and become essential in a tasty industry. | TRU Culinary Arts Food Page
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We are here to help you change your life. Enroll in our intensive Culinary Arts program and tap into something deeper. | Cook Street School of Culinary Arts
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Today we got the chance to practice one of our final dishes! On Thursday we’ll be given a flounder and we have to cook one entree with a starch, two vegetables, and a sauce. I decided to do a Paul Bocuse inspired potato scale on my fish filet, a beurre blanc sauce, braised leeks, crispy green beans, and a basil lemon oil. I’m happy with how this went but I sliced my potatoes too thin and didn’t get as much of a crust as I would’ve liked, so will definitely need to tweak that! I also may take out
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