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Testimonial

"I had been working in kitchens for seven years with no schooling. The Auguste Escoffier School of Culinary Arts and I both agreed that the quick Culinary Arts program was the best route for me to advance my career without taking too much time away from it."

"Culinary school has made me more confident in what I am doing. Before, a head chef would assign me a task, and I would constantly had to ask what and how to do it. Now, if I am given an assignment, I have all the confidence to jump right in and apply the techniques I have been taught, knowing what the end result should be. It helps when your chef asks you to make a roux, and you don't have to ask, 'What is a ra? Can you spell that again?'"

"Be wide-eyed and open-eared. You may have made rice or mashed potatoes your entire life, but someone is going to show you something that will make you better. Don’t shut anything out. Be a sponge."

— Nick Cebalo, Culinary Arts Graduate, Grill Cook & PM Manager, Ted's Montana Grill
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Nick Cebalo

"I had been working in kitchens for seven years with no schooling. The Auguste Escoffier School of Culinary Arts and I both agreed that the quick Culinary Arts program was the best route for me to advance my career without taking too much time away from it. Culinary school has made me more confident in what I am doing. Before, a head chef would assign me a task, and I would constantly had to ask what and how to do it. Now, if I am given an assignment, I have all the confidence to jump right in and apply the techniques I have been taught, knowing what the end result should be. It helps when your chef asks you to make a roux, and you don't have to ask, 'What is a ra? Can you spell that again?'
 
Be wide-eyed and open-eared. You may have made rice or mashed potatoes your entire life, but someone is going to show you something that will make you better. Don’t shut anything out. Be a sponge."
— Nick Cebalo, Culinary Arts Graduate, Grill Cook & PM Manager, Ted's Montana Grill