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.
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.
Chef 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.