The Auguste Escoffier Schools of Culinary Arts Signal New Era in Culinary Education

Culinary School of the Rockies and Culinary Academy of Austin Officially Launch as the Auguste Escoffier Schools of Culinary Arts

CHICAGO--(BUSINESS WIRE)--Culinary icon Auguste Escoffier is reinvigorating culinary education almost 100 years after becoming world famous as the chef at London’s Savoy and Carlton and the Paris Ritz Hotels, thanks to the launch of the first two Auguste Escoffier Schools of Culinary Arts. Launched in the vibrant and up and coming culinary meccas of Boulder, Colorado and Austin, Texas, the schools incorporate the methods, principles and systems of Auguste Escoffier, while addressing contemporary culinary trends from around the globe and putting a unique focus on seasonal foods, farm-to-table, and sustainable practices. Both schools offer professional Culinary Arts and Pastry Arts programs, as well as Home Cook classes for the culinary enthusiast.

“I cannot think of a better springboard for students’ careers”

“I cannot think of a better springboard for students’ careers,” said Chef Mark Dowling, vice president of academics and executive chef at the Auguste Escoffier School of Culinary Arts, “than learning the methods, recipes, and the philosophy of the man who in many ways is responsible for modern cuisine.”

Auguste Escoffier is internationally recognized as perhaps the most famous chef in history and the source of much of modern cooking methods, recipes and standards. As influential and relevant today as he was a century ago, Escoffier not only taught many famous chefs who themselves went on to train the likes of Julia Child and others, but his cooking methods and recipes continue to influence chefs today. His famous book, Le Guide Culinaire, has been called the “bible that codified French cuisine,” and the brigade system he created is still the standard operating structure for commercial kitchens across the world. Indeed, the Escoffier name is synonymous with excellence, quality, skill and commitment in the culinary world.

The Culinary School of the Rockies (CSR) (Boulder, CO) and the Culinary Academy of Austin (CAA) (TX) were purchased last summer by Triumph Higher Education Group of Chicago, seasoned higher education professionals with a record of accomplishment in building and growing some of the best-known culinary schools in the country. Triumph formed an affiliation last year with the Auguste Escoffier Foundation and Museum in France and with Michel Escoffier, great grandson and president of the Foundation. Michel Escoffier serves on the national advisory board for the Auguste Escoffier Schools of Culinary Arts, and will assist in building a cadre of world-class chef advisors to their programs. Students will have the additional benefit of getting context and history directly from the Escoffier family.

“These schools reflect a commitment to smaller, more intimate programs that strive to raise the bar of excellence for developing and professional culinary artists,” said Michel Escoffier. “I’m impressed with the dedication of all staff and faculty to live up to the level of quality and commitment associated with the revered Auguste Escoffier.”

The Auguste Escoffier schools integrate the best of CSR and CAA programs with a more comprehensive focus on the principles, methods, recipes and quality standards of Escoffier. The unique farm-to-table externship at the Boulder location, for example, will also be implemented in Austin, subject to regulatory approvals. The externship allows students to directly experience where their food comes from, and how much effort goes into growing and producing organic produce, free range meat and poultry, and other foods. Additional plans for the future, subject to regulatory approval, include online-blended delivery of lectures, which will provide the flexibility in both scheduling and access that working students need, as well as an opportunity for students to learn from an expanding group of outstanding expert chefs.

“We’ve already had terrific feedback from the culinary industry,” said Paul Ryan, president of Triumph Higher Education Group. “The more comprehensive focus on Escoffier will move students beyond skills training to a deeper respect for and connection to the profession—an understanding and appreciation for the source of food, self-confidence and a commitment to professionalism and excellence.” All qualities that can give students an edge, said Chef Dowling, in becoming the culinary innovators and leaders of tomorrow.

About the Auguste Escoffier Schools of Culinary Arts

The Auguste Escoffier Schools of Culinary Arts offer professional culinary arts programs based on the methods, principles and systems of Auguste Escoffier, the international culinary icon and the source of modern cooking. Students have the opportunity to learn history and context directly from the Escoffier family, as well as from expert chef instructors. At the same time, the programs address contemporary culinary trends from around the globe and put a unique focus on seasonal foods, farm-to-table, and sustainable practices.

The Schools’ affordable and accredited professional Culinary Arts and Baking and Pastry certificate programs offer rigorous culinary skills training as well as grounding in the standards of professionalism and excellence sought by employers. Campuses are located in Boulder, Colorado and Austin, Texas, and also offer an array of Home Cook classes for the culinary enthusiast.

For more information, visit www.escoffier.edu or call 866 552-2433 in Austin or 877 249-0305 in Boulder. Follow us on Facebook.