Escoffier On Line

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EOL News

Welcome to Escoffier On Line (EOL) “Version 7” !

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Welcome to Escoffier On Line (EOL) “Version 7” !

Hello and thanks for visiting Escoffier On Line.

Escoffier On Line has been around for over 14 years.  EOL started as a dial up Bulletin Board System in 1995 and was one the very first Culinary Resource sites on the WWW.  Thought the years EOL has gone through many formats and styles and we about to experience yet another metamorphosis.  To be honest I don’t know how many different looks the site has had, I just picked “Version 7“ because it sounded good and lucky. 

EOL “Version 7” will features  a whole new look, navigation and integration with the new social media.  Are you a Twitterer?  Follow us on Twitter here http://twitter.com/EscoffierOnLine

EOL has grown to be a large site with hundreds of pages.  I have not been able to check each and every page, feature or video for errors so if you find a broken link or something what does not appear to work correctly please let me know by using the “Contact EOL” link.

Thanks for your visits and participation through the years and we look forward to serving you for another decade or two.

All the Best,

George

George F. Cook
President and Founder
Escoffier On Line

12th anniversary of the passing of Gary Holleman

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10th anniversary of the passing of Chef Gary HollemanGary Holleman
"The Father of the Culinary Internet"

Sunday October 21, 2009 was the 12th anniversary of the passing of Chef Gary Holleman.

Reprinted from a posting at Edison High School Class of 1973

"Gary Holleman, respected chef, entrepreneur, book author, leader, father, grandfather, and husband, died unexpectedly Tuesday night, October 21, 1997 from complications resulting from heart surgery.

Like much of his career, his passing was followed by hundreds of people via the Internet.

Read more...

Randy Caparoso new contributor at EOL

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We are excited to announce that Randy Caparoso has joined Escoffier On Line and will be contributing articles on Wine Food and the Restaurant Business.

See Randy's bio here- http://escoffier.com/index.php/eol-contributors/randy-caparoso.html

Sad News- The Passing of Joe Amendola

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Chef Joe AmendolaThe faculty, staff, students, and trustees of The Culinary Institute of America mourn the passing of CIA ambassador and beloved former instructor Joseph Amendola.

Paul Prudhomme called him the “teacher that teaches the teachers.” Author Marion Cunningham paid tribute to him in The Fanny Farmer Baking Book. But to everyone who was ever fortunate enough to know him at the CIA, Joe Amendola was “Mr. A.”

An honorary alumnus of the CIA, Mr. Amendola was with the college since the very beginning, helping establish the newly founded New Haven Restaurant Institute (later The Culinary Institute of America) and becoming the school’s first baking instructor in 1948. In his 60-plus years with The Culinary, he was acting president, senior vice president, director of development, dean of students, faculty member, and­since 1989­senior ambassador. He was one of the true mainstays of the college over the past six decades, and was instrumental in the tremendous growth of the CIA as it moved from New Haven, CT to the present home of its main campus in Hyde Park, NY.

Read more...

Personalize your profile with an Avitar.

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Tired of seeing that "No Image" Avatar when you log in?  Well add your own picture.
Just click "Your Profile" then "Edit" then "Update Your Image"
Use the Browse button to find an appropriate photo on your computer, it should be a maximum of 200 wide by 500 high and less than 25K, then click the "Upload" button.

The system will take care of the rest.

Or

Choose one of the graphics I preloaded that shows your personality. 

Need help?  {mos_fb_discuss:10}You will be helping yourself and those with the same problem that are too bashful to ask.  (you know who you are ;<) )

All the best,

George

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