Boulder Campus

Picture yourself attending school in beautiful Boulder, Colorado

Boulder Campus

The entrance to our Escoffier campus in Boulder

Boulder, Colorado, is one of America’s most beautiful and celebrated small cities. With a thriving restaurant scene, unbeatable weather, endless outdoor opportunities, and a burgeoning natural and organic food industry, Boulder is the perfect place to jump-start your culinary career.

If you’re looking for a Boulder culinary school that focuses on classical and modern cuisines, pay us a visit today and explore our campus.

Take a virtual tour of our kitchens.

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As a student at our Boulder campus, you’ll spend hands-on class time in a modern, professional kitchen. You’ll also have the opportunity to use herbs from our herb garden right outside your kitchen.

When you’re not cooking, feel free to take a break and bask in Colorado sunshine. Or, grab a coffee at a café next door and take a walk around the neighborhood filled with local shops, restaurants and a brewery.

Take a virtual tour of downtown Boulder.

Hear From Our Students

Lexie

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My name is Lexie, and I graduated in May of 2014. We bake at 8,150 feet. You have to adjust from sea-level up here, and at least having some knowledge of high-altitude cooking would probably get them a job immediately. Every day, I woke up at the same time, always left my house, made sure I was always in class. And I loved that because I’m a very methodical and meticulous person, wanting to learn something every single day. Pan-fry, deep-fry, braising.

For me, Escoffier was a short program, which is exactly what I wanted and what I needed at that time. Roasting, baking. I had already done three years of traditional college, I wasn’t interested in doing four more. Yes, I have hired many students from all over the country in many different schools and Escoffier definitely has one of the better certificate programs in the country. For somebody that’s ready right then, and I want to look five years down the road and say, ‘Yes, I took all the necessary steps to get to where I’m going and I don’t to miss an opportunity.’ I would definitely recommend Escoffier.

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Lloyd

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My experience with the culinary arts program has been awesome. It’s been eight weeks in, and it’s been a wonderful eight weeks. It’s been fast-paced, and my chef is fantastic. She’s very thorough and she’s very compassionate about her job. So, it helps us be that way as well. When I started looking into the school, I loved the Farm-to-Table aspect. It was very unique. I love the fact that it was a beautiful place. Maybe we dice a few chunks and then cut it in half, then across, like that.

The culinary arts program here is amazing. It’s a Farm-to-Table program, and you learn everything. Students of all walks of life, all age groups, all demographics. It’s a very fast-paced, condensed culinary education that spans everything from basic cooking techniques, basic soups and sauces and stocks. We spend some time on pastry. We spend some time on wine, wine curriculum. We start at 7 o’clock in the morning. We start by a lecture. We usually talk about what the menu is for that day. It usually lasts between an hour and an hour and half. Then we go right into the kitchen and all the students get to prepare things, they get hands-on experience. And then, at 11:30ish, we usually have lunch. We sit down together, we set a table, we sit down together, every one tastes what they prepared for that day. And then we critique it. We have an honest critique about what we’ve done, maybe a mistake we made, maybe something that could be done better next time. It’s really kind of a, just an open forum for students, really, to understand why something may or may not have worked. Seven hours, it’s pretty, um, intensive, pretty concentrated.

A lot of one-on-one, student-instructor, personalized instruction, customized curriculum. What we’ll do is the chai tea ones. We roll them, we put them on here, we’ll kinda roll them while they’re still wet on here. The thing I like most about the culinary arts program at the Auguste Escoffier Culinary Arts School is the variety of techniques that we learn. We learn soups and stocks and butchering techniques and seafood, and have a broad overview of everything, which is great for me since I’ve just been cooking in my home with friends and family. So, getting the real technique down, has been great.

The intensity of the program and the classes, the sizes of the classes, I thought were amazing. I love the diversity of our classes here. I love that there are people I’m learning from, you know, who have as much experience. And then, you know, there are people that are just learning. You learn from them. You learn from everybody. Our class, in particular, has really bonded very well. We all hang out with each other after, and we all, you know, we share opinions, you know, everybody takes each other seriously in the kitchen and respects each other. I’ve met fantastic people here, people that I’ve already told that I’m not gonna let go after class ends. I’ve made some really great connections with people here. That makes a really big difference when you care about the people that you work with.

I think Boulder’s at the forefront of the Farm-to-Table movement. I really think it’s gonna set the tone, and, and kinda set the standard of where Farm-to-Table needs to go in the future. What really excites me about the Farm-to-Table is that I wanna bring back what I gain, maybe home with me. I’m especially interested in working with children and getting them more involved in seeing where food comes from and how it’s grown. What excites me about going on our externship is that we just had someone come back from taking the externship and she was completely changed. And, you know, she made you just so excited about wanting to go, and just hearing people talk about it, I’m really excited.

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Kirk T. Bachmann began his culinary career in the pastry kitchen of his father, a master pastry chef who trained in Germany. His culinary trajectory continued with training at the Hotel Waldschaenke, a resort in Northern Germany. Chef Bachmann went on to receive formal culinary training at The Western Culinary Institute in Portland, Oregon. Later, he earned a Master’s in Education from American InterContinental University. Chef Bachmann honed his front-of-the-house skills while working with acclaimed Portland, Oregon, Chef Xavier Bauser at the world-class, Mobile 5-Star Benson Hotel in Portland. He owned and operated his own restaurant in Colorado, where he and his staff earned restaurant of the year accolades in 1990. Chef Bachmann followed up this achievement at Le Cordon Bleu, where he was instrumental in the implementation of Culinary, Pastry and Hospitality Programs in 18 campuses. He eventually served as Vice President of Academic Affairs and Corporate Chef for Le Cordon Bleu Schools in North America. Today, Chef Bachmann is President of Auguste Escoffier School of Culinary Arts in Boulder, Colorado.

Chef Kirk T. Bachmann, President, Auguste Escoffier School of Culinary Arts, Boulder
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kirk-bachmannChef Kirk T. Bachmann, President, Auguste Escoffier School of Culinary Arts, Boulder

Kirk T. Bachmann began his culinary career in the pastry kitchen of his father, a master pastry chef who trained in Germany. His culinary trajectory continued with training at the Hotel Waldschaenke, a resort in Northern Germany. Chef Bachmann went on to receive formal culinary training at The Western Culinary Institute in Portland, Oregon. Later, he earned a Master’s in Education from American InterContinental University. Chef Bachmann honed his front-of-the-house skills while working with acclaimed Portland, Oregon, Chef Xavier Bauser at the world-class, Mobile 5-Star Benson Hotel in Portland. He owned and operated his own restaurant in Colorado, where he and his staff earned restaurant of the year accolades in 1990. Chef Bachmann followed up this achievement at Le Cordon Bleu, where he was instrumental in the implementation of Culinary, Pastry and Hospitality Programs in 18 campuses. He eventually served as Vice President of Academic Affairs and Corporate Chef for Le Cordon Bleu Schools in North America. Today, Chef Bachmann is President of Auguste Escoffier School of Culinary Arts in Boulder, Colorado.

Schedule Tour

If you’re looking at culinary schools in Colorado, spend a day with our class to find out what our cooking classes in Boulder are all about.  Schedule your personal tour.

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