Escoffier Online
in classes

Live Class Archive – How to Cook Asparagus, Lentils and Couscous

illustrated mockup of the escoffier essential guide cover & internal page
Get the Home-Based Catering Business Guide
Launching a home-based catering business can open the door to a fulfilling career. Grasp the fundamentals to start, from licenses and permits to essential marketing strategies.

By clicking the "Download" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing compliance@escoffier.edu.

Follow along as Chef Mark cooks asparagus, lentils and couscous. If you missed this live webcast make sure to tune in for our future free live cooking classes.

If you have any questions or comments about this class please leave them below.

Related Posts:

Tags: , ,
 

Share

Author:

3 Comments

  1. Shrownie
    January 10, 2013 @ 4:46 pm

    Any tips on pickling beets? Store purchased canned are not very good.

  2. jeremy
    January 11, 2013 @ 11:18 am

    Hi Shrownie,

    Check out this video about pickling beets:

    http://youtu.be/vROxCeYMa0g

  3. Sheila
    September 18, 2015 @ 1:28 pm

    Can you comment on kitchen string/twine?