History & Tradition

Culinary education worthy of the world-renowned Escoffier name

About Auguste Escoffier School of Culinary Arts

Auguste Escoffier School of Culinary Arts students and Chef Instructors

Auguste Escoffier School of Culinary Arts students and Chef Educators

 

About Auguste Escoffier School of Culinary Arts

We prepare our students for exciting, satisfying careers in professional programs focused on farm-to-table philosophy and based on the methods, principles and systems of Auguste Escoffier, the international culinary icon. Our culinary and pastry programs offer rigorous industry skills training, as well as professionalism and excellence sought by employers. Our goal is to make a positive impact on the direction of American food culture by offering a fresh approach to professional culinary training.

Mission Statement

Auguste Escoffier School of Culinary Arts empowers students to achieve their potential in the culinary and pastry arts through small class sizes and individual, modernized instruction in the techniques developed by King of Chefs, Auguste Escoffier. Students are trained to understand where their food comes from and to develop respect for local resources and sustainable practices. Graduates enter the workforce with a balance of practical skills, humility and dependability.

About Auguste Escoffier

Auguste Escoffier, the legendary French chef known as the “king of chefs and chef of kings”

Auguste Escoffier, the legendary French chef known as the King of Chefs, Chef of Kings


 

About Auguste Escoffier

The lineage of finely trained chefs can be traced to Auguste Escoffier (1846-1935), a French chef, restaurateur and culinary writer who popularized and modernized traditional French cooking methods.

Apprenticed in a kitchen at 13 years of age and consumed with ambition to become the best, he moved steadily upward in this assigned trade to become known as the King of Chefs, Chef of Kings. No other figure has done more to contribute to the history of culinary arts and raise the stature of cooking to a highly respected career path. 

Curriculum Consistent with Escoffier’s Standards of Excellence

Watch this video about the history of Auguste Escoffier

Watch this video about the history of Auguste Escoffier

Curriculum Consistent with Escoffier’s Standards of Excellence

La bonne cuisine est la base du véritable bonheur.”
(Good food is the foundation of genuine happiness.)
― Auguste Escoffier

Auguste Escoffier left behind a legacy still enjoyed by professional chefs everywhere. He invented some 5,000 recipes, published Le Guide Culinaire textbook and developed approaches to kitchen management. Culinary institutions and famous chefs around the world continue to teach his recipes, techniques and methods. We proudly offer a curriculum consistent with Auguste Escoffier's teachings and standards of excellence.

Testimonial: Vanessa M. House

Vanessa M. House

avatar_vanessa_house

"The reason I went to Auguste Escoffier School of Culinary Arts was to make it a career and not just a job and living paycheck to paycheck [Vanessa is a kitchen veteran]. When I was first starting I was worried that I wasn’t going to get as much out of it as I wanted to, but I got that much plus more! It opened my eyes to all these techniques that make my food the best I’ve ever cooked in my life! The school provided the methodology behind the basic recipes of everything that I needed to know for production, like how to make a béchamel. My Chef Educator instilled the confidence in me to give me the proper tools and ability to work in any kitchen."

— Vanessa M. House, Culinary Arts Graduate, Line Cook, West End Tavern

Affiliation with Auguste Escoffier Foundation

Michel Escoffier, the great-grandson of Auguste Escoffier and the President of the Auguste Escoffier Foundation

Michel Escoffier, the great-grandson of Auguste Escoffier and the President of the Auguste Escoffier Foundation

 

 

Affiliation with Auguste Escoffier Foundation

We are proud of our affiliation with the prestigious Auguste Escoffier Foundation and Le Musée Escoffier de l’Art Culinaire in France. Michel Escoffier, the great-grandson of Auguste Escoffier and the President of the Auguste Escoffier Foundation, is our Advisory Board Member.

International Advisory Committee Members

International Advisory Committee Members

  • Michel Bouit, President and CEO, The World of MBI, Culinary Consultant
  • Mary Chamberlin, President and Founder, Les Dames d’Escoffier International, Monterey Chapter
  • Michel Escoffier, President, Musee Escoffier de l’Art Culinaire and Escoffier Culinary Schools
  • Jack Larson, Executive Chairman, Triumph Higher Education Group
  • Paul Ryan, President, Triumph Higher Education Group
  • Michael Pythoud, Executive Chef, Walt Disney World
  • Randall Sansom, Executive Chef and Chief Academic Officer, Escoffier Culinary Schools
  • Jeremiah Tower, Chef, Food Writer and “Father of American Cuisine"
  • Candy Wallace, Founder/Executive Director, American Personal and Private Chefs Association