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Alumni Successes

"Culinary school taught me to be in touch with the classic dishes from around the world."

"Most of all, it was a concentration on technique. Also, it provided the opportunity to work in a team environment with a bunch of other chefs to put together a meal."

"That is what Auguste Escoffier School of Culinary Arts is: prep, put it together, cook, clean, and then you go home. And that is the way a restaurant is. I’ve worked with a lot of people from other schools, and they don’t have as much hands-on experience. And they are always running around to catch up."

— Jeffrey Lammer, Culinary Arts Graduate, Kitchen Manager, Root Down Restaurant
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Jeffrey Lammer

"Culinary school taught me to be in touch with the classic dishes from around the world. Most of all, it was a concentration on technique. Also, it provided the opportunity to work in a team environment with a bunch of other chefs to put together a meal.

That is what Auguste Escoffier School of Culinary Arts is: prep, put it together, cook, clean, and then you go home. And that is the way a restaurant is. I’ve worked with a lot of people from other schools, and they don’t have as much hands-on experience. And they are always running around to catch up."

— Jeffrey Lammer, Culinary Arts Graduate, Kitchen Manager, Root Down Restaurant