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Tag:
alumni
Celebrate the achievements of Escoffier’s esteemed alumni! Explore their culinary journeys post-graduation, showcasing the value of an Escoffier education on diverse careers in the culinary world.
From Desk Job to Pitmaster: A Culinary Journey with Escoffier Graduate Michael Fields
Find out how Escoffier graduate Michael Fields went from an office job in finance to a Texas barbecue pit.
How Chef Auguste Escoffier’s Legacy of Innovation and Training Chefs Worldwide Lives On
Is Auguste Escoffier still relevant? Discover the impact the late chef continues to have on the restaurant and food industry more than a century later.
The Unlikely Leap: How an Injury Transformed a Ballet Dancer into a Culinary Artist
Discover the inspiring story of a culinary tutor who reshaped her career after a devastating injury.
How Restaurants Get Michelin Stars: A Brief History of the Michelin Guide
A Michelin star rating is one of the most prestigious honors a restaurant can receive. Learn how restaurants get stars and how the Michelin Guide started.
How Culinary School Students Can Foster a Sense of Belonging
Discover how students can find community and an invaluable sense of belonging in culinary school.
How the Escoffier Alumni Association Can Transform Your Career Path
Explore why you should join the Escoffier Alumni Association, which includes access to mentorship, resources, and more!
5 Important Networking Tips for All Chefs
Chefs who want more industry connections have to go out there and find them. Here are 5 networking tips for chefs to help you get started!
Boulder Student Oscar Beltran Turns an Externship Into a Winning Opportunity
Boulder Culinary Arts student Oscar Beltran built skills and found confidence at Escoffier… then crushed the competition in his externship!
Veteran Lance McWhorter Finds a Home in the Kitchen After His Military Service
Army and Navy veteran Lance McWhorter shares his successful journey from military to contractor to executive chef & restaurant owner. Get inspired!
Escoffier Graduate Talks About Going Plant-Based — in Culinary School and in Life
Meet plant-based chef, entrepreneur, and Escoffier graduate Shane Witters Hicks, and get his advice for vegetarian students attending culinary school.
2021 Auguste Escoffier School of Culinary Arts Graduates Scoff at COVID
The definition of Perseverance is: continued effort to do or achieve something despite difficulties, failure or opposition. But there is...
Celebrate Cinco de Mayo with S’more Dessert Tacos
Often thought of as Mexican Independence Day, today’s Cinco de Mayo commemoration is actually a celebration of the unlikely victory...
From Kenya to Colorado: Chef Arnold Safari on Starting a Restaurant During COVID-19
Learn how Chef Safari made Colorado his new home, and how he knew he was ready to start a restaurant during the coronavirus pandemic.
Women’s History Month: Professional Reflections of Women In Culinary
The first publicly held celebration specifically honoring women was in 1978. An observance that honored the often overlooked contributions of...
Black History Month – The Escoffier Perspective
This month we’ve experienced a world-wide focus on Black history. Throughout February we featured Escoffier faculty and alumni, including online...
Escoffier Alumna Tiffany Moore Gets Her Restaurant Funded
How US Army veteran Tiffany Moore overcame health challenges to pursue her dream of opening a new restaurant in Atlanta, Georgia.
Why Culinary School is So Important For Networking and Career Building as a Chef
Networking for chefs is a career-long endeavor. But Escoffier students get a head start during culinary school. Here’s why that matters.
Rhonda Adkins: Escoffier Graduate But Forever Student
Never stop learning…that’s Escoffier Online graduate Rhonda Adkins’ take on life. A 22 year veteran of the United States Air...
10 Years In and We’re Just Getting Started
“Everything is so unstable in these times of progress at any cost, and social customs and methods of life alter...
Reflections of Our 2020 Austin Campus Graduates
While 2020 seems to be the year of unpredictability, we can undoubtedly state that at Auguste Escoffier School of Culinary...
Thoughts From Our 2020 Boulder Campus and Online Graduates
It’s true that 2020 is shaping up to become the year of uncertainty. However, one thing we know IS certain,...
Managing Your Career During COVID-19
Yesterday we were honored to have Culinary Agents founder and CEO, Alice Cheng join us for a virtual event hosted...
Escoffier School of Culinary Arts Honors 1,500+ Graduates in Virtual Commencement Ceremony
BOULDER, CO (June 25, 2020) –– More than 1,500 culinary students from Auguste Escoffier School of Culinary Arts’ Boulder campus (residential and distance-learning online...
Escoffier Graduate Quyen Trinh Elevates the Vietnamese Dining Experience by opening Anise Modern Vietnamese Eatery
Quyen Trinh is a graduate of the Escoffier Diploma in Culinary Arts program at the Boulder Campus and owner of...
From Escoffier Graduate to Michelin Star Restaurant Cook
Recently we caught up with Alex Weis, who went from Escoffier graduate to Michelin Star restaurant cook, to chat about...
Alumni Spotlight: Aleta Diederich
For Aleta Diederich, there were two possible routes her life would take her: doctor or chef. After working as an...
Boulder Grads Redefine Pomp and Circumstance at 2019 Ceremony
The most recent graduating class from the Boulder, Colorado campus of Auguste Escoffier School of Culinary Arts had plenty to...
7 Denver Chefs Join Escoffier Panel Discussion at “Making The Cut” Event
Active students and alumni gathered at Under The Sun Eatery and Pizzeria in Boulder, CO on September 26th, 2018 for...
Escoffier Leads Special Induction for America’s Test Kitchen Celebrities
America’s Test Kitchen personalities Julia Collin Davison, Bridget Lancaster and Jack Bishop became part of one of the most prestigious...
Escoffier Alumni Association Celebrates Over 500 Members
The Escoffier Alumni Association is happy to announce that it has reached over 500 members. Beginning less than a year...
How and where culinary arts graduates are pursuing their passions
Students have a wide variety of passions related to the culinary world. With an online culinary arts degree, they can begin their journey toward rewarding work in the industry.
From Thomas Keller to Thailand: Graham Heldreth Spotlight
In the fourteen years since Graham Heldreth graduated from culinary school, his career’s taken him everywhere from Thomas Keller’s famous...
Online Graduate Wins 5 Gold Medals at JCTE Military Cooking Competition
Elaborate cakes resembling fine-art sculptures standing 3 feet tall; perfectly plated dishes reminiscent of 3-Michelin starred restaurants; soldiers trading in...
Austin Graduate Spotlight: Mary Rodriguez
If Mary Rodriguez told you one thing about being a pastry chef, it would be that the sweet tooth that...
Boulder Campus Spotlight: Liz Aragon
Like many other chefs, cooking wasn’t something Liz Aragon set out to do. In fact, her ultimate career goal was...
Boulder Student Spotlight: Breanna Ortiz
As a work-study student in Auguste Escoffier School of Culinary Arts‘ purchasing department, Breanna Ortiz has learned more than she...
Boulder Student Spotlight: Mahsa Savadkouhi
Mahsa Savadkouhi’s mission in the culinary arts world is simple: to introduce as many people to the unique flavors of...
Boulder Student Spotlight: Suzanne Armstrong
When it came down to lining up her externship, Auguste Escoffier School of Culinary Arts Boulder student Suzanne Armstrong thought...
Boulder Student Spotlight: Ramona Brown
As a career changer, Ramona Brown has a bit of an advantage over the majority of her culinary school peers: years...
Online Culinary Arts Student Spotlight: Tonya Avalos
One look at Tonya Avalos’ photos and one thing is clear: she’s extremely talented. You can also tell that this...
