Located in a city renowned for its unique food culture, the Auguste Escoffier School of Culinary Arts in Austin, Texas, offers a one-of-a-kind learning experience designed for up-and-coming chefs. Our Farm To Table® Experience is another reason students choose Escoffier out of the many culinary schools in Texas.
Known for its natural beauty, outdoor recreation, retailers and restaurants, Austin offers a lively, thriving community in which to live, work and study.
Take a virtual tour of Austin.
Agricultural Learning Center
The Agricultural Learning Center at our Austin culinary school is just steps away from our professional kitchens. As a student, you’ll grow, cultivate and harvest a variety of seasonal fruits, vegetables and herbs to use in classroom. The Center is an illustration of our commitment to the farm-to-table philosophy, localism, seasonality and sustainability. Take a virtual tour of our Agricultural Learning Center.
Take your culinary cue from a town rich in foodie culture. Auguste Escoffier School of Culinary Arts' Associate of Applied Science Degree in Culinary Arts in Austin is a 60-week, hands-on exploration of food service preparation and management and operations. In Austin, you can have a classroom-within-a-classroom learning experience through this city’s contemporary heritage of food trucks and locally sourced ingredients that can enhance your coursework and your industry externship and farm-to-table experiences. Learn more about our AAS degree in Culinary Arts.
Hear From Our Students
My name is Cassandra Mauceri. I moved in from Fort Lauderdale, Florida. I began my training about two and a half months ago. I’m in the culinary program at Auguste Escoffier School of Culinary Arts. The local schools that offer culinary programs in Florida were larger schools, they didn’t provide the personal experience that I wanted in Auguste Escoffier. My biggest challenge was moving to Austin. I didn’t know anybody here, I’ve spent very little time here. So, finding my way around the city, finding a job as well as finding a place to live were my biggest challenges. The people in the admissions office helped me find a place to stay. They’ve been ongoingly helping me find jobs and work in all different venues and avenues in Austin. Yes, absolutely, they’ve been a great help to me.
It’s the way that I’ve always cooked in my past. It’s always been looking at the spice rack, and grabbing off the spice rack, throwing things in and hoping that it comes out right. This has given me an opportunity to learn about the science behind flavor comparisons and it’s given me the structure that I’ve absolutely needed. I literally, every morning, I wake up, I stretch, and I say, ‘Thank God, I live in Austin.’ Every single day. Absolutely, relocate. It’s not an easy transition, it’s not gonna be a walk in the park. It’s going to be work, it’s going to be hard, there’s going to be sweat. But, you’re going to get all the experience you’ve ever hoped for. You’re going to meet people that will teach you every day. I learn things from my classmates, from my instructor, other instructors. I would say, absolutely, make the move.
Be selfish. Do what you need to to make yourself happy. A lot of the restaurants that I’ve worked in in the past, in a lot of the different, I’ve worked in big grocery stores that had prepared food departments and I was a cook there as well. I’m learning more the reason that things are done the way that they are in the cooking industry and it’s giving me structure. It’s given me a knowledge base and more experience than I was ever given or training than I was ever given in a work situation.
I love my chef, I have Chef Pablo Guerrero. He’s strict, he’s tough, he’s intelligent, and every other chef that I’ve come in counter with at this school follows the same type of guidelines. They’re all very experienced, intelligent, very helpful, and very kind. When I was offered the opportunity to attend Auguste Escoffier, I jumped on it. Austin is a city that is open-minded and is welcoming to people. I’ve never met such nice, kind-hearted, genuine people in my life. There’s no doubt in my mind that this is the best decision I’ve ever made. I’ve always done things for other people.
This is the first selfish thing I’ve ever done and it’s absolutely the right choice.
I like to cook, and if I get paid for it along the way, hey. Both my parents taught me how to cook. My mama taught me to cook because she loved to cook. Daddy taught me how to cook for more practical reasons, he said, ‘God help you’. So I spent a lot of time in the kitchen with him, growing up. Tried college for a year, the dean came in and said, ‘You’ve got a one-point-forget-about-it GPA. You got to find something else to do’. So, I joined the Marine Corps, and I was a marine for almost 14 years. Busted back, busted knees, just fell apart. I was able to get patched up, fixed up. I got out, and I told my wife, ‘The only thing I love more than being a Marine is working in the kitchen,’ I like to cook.
The first time I logged onto the website for Auguste Escoffier School of Culinary Arts, within two minutes, a pop-up window came up: ‘Hi, my name is Meredith, how can I help you?’ Dialogue ensued, ‘Can I call you?’ ‘Sure, here’s my number’. I’m thinking to myself, ‘Yeah, she’s going to call me in a couple days.’ About five minutes later, my cell phone rang and it was Meredith.
Anybody that’s ever read anything about culinary arts and cooking should know who Auguste Escoffier is. He’s the founder of modern cuisine. He created the brigade system in the kitchen. This is the way we do things, we do it this way, this way, and this way. On a molecular level, you have to cook it this way because this is the way it has to be done. Military’s the same way. You have to fire your rifle this way, otherwise you’re gonna miss. I think the smaller class sizes and the attention to detail, and the time the instructors actually go to the students, going over the methods and not, ‘Hey, I’m going to lecture for five and half hours to fifty, sixty students, and one of the year twos is going to come in here and demonstrate it and I hope to God the rest of you all are watching and the rest of you all were listening earlier, and maybe you catch onto it and you can practice once you get to the kitchen somewhere. And then maybe you won’t’.
Everything I read on the website here at Escoffier, everything Meredith Roberts told me, everything’s come to be true. Very small class sizes, very personalized. The instructors do care. They take the time to answer the questions regardless of how asinine or ridiculous you think the question may be. My name is Travis Hawthorne, I’m currently a student in the culinary arts program here at Auguste Escoffier in Austin, Texas. Got myself off on the right track with schools.
Marcus turned this early interest into a variety of positions in several restaurants. In 2001, Marcus began his career in Culinary Education with Le Cordon Bleu Cooking Schools, serving as Vice President of Finance and Operations during the construction and start-up phase of the Austin Le Cordon Bleu Campus. Additionally, Marcus held the positions of Campus President and Chief Financial Officer for two other Proprietary Education providers in the Dallas area.
Marcus McMellon, President, Auguste Escoffier School of Culinary Arts, Austin
Marcus McMellon’s culinary journey began in east Texas, where he grew up working in his grandparents’ vegetable gardens and accompanying them to farmers’ markets on the weekends. Marcus turned this early interest into a variety of positions in several restaurants. In 2001, Marcus began his career in Culinary Education with Le Cordon Bleu Cooking Schools, serving as Vice President of Finance and Operations during the construction and start-up phase of the Austin Le Cordon Bleu Campus. Additionally, Marcus held the positions of Campus President and Chief Financial Officer for two other Proprietary Education providers in the Dallas area.