Imagine yourself attending the Auguste Escoffier School of Culinary Arts in sunny Boulder, Colorado, one of America’s most beautiful and celebrated small cities. A thriving restaurant scene, unbeatable weather, endless outdoor opportunities, and a burgeoning natural and organic food industry make our Boulder campus a great choice.
At our Boulder campus, spend hands-on class time in a modern, professional kitchen. Gather herbs from an herb garden right outside your kitchen. Take a break, relax on a bench, bask in Colorado sunshine, enjoy views of the stunning Flatirons, grab a coffee at a café next door, or take a walk around the neighborhood filled with local shops, restaurants and a brewery. Take a virtual tour of our kitchens.
Boulder, Colorado Highlights:
- Named the Foodiest Town in America by Bon Appétit in 2010
- Named a Secret Foodie City by Forbes Travel Guide in 2014
- Listed in Top 25 Destinations in the U.S. by Trip Advisor in 2008
- Boulder’s Farmers’ Market voted one of the Top 10 in U.S. by Huffington Post in2009
- Home of Chef Hosea Rosenberg, the winner of the fifth season of Top Chef
- Home of Chef Lachlan McKinnon-Patterson of Frasca Restaurant, named one of Food and Wine Magazine's 2005 Top Ten Young Chefs in the Country
- Home of Chef-owners Hugo Matheson and Kimbal Musk of The Kitchen Restaurant who cooked at the prestigious James Beard House in August 2005
Boulder is a vibrant community of 100,000 people located 25 miles northwest of Denver, nestled against the foothills of the magnificent Rocky Mountains. With 300,000 acres of beautiful mountain parks, trails and open space, the stage is set for endless outdoor activities. Boulder has a surprisingly mild four-season climate and over 300 days of sunshine a year.
“Attending culinary school in Boulder was amazing. The town, the culture, and the people are fantastic. I’m very happy with my decision to leave Illinois to study in Boulder, and now I have a new perspective and a more open mind."
Chef Kirk T. Bachmann, President, Auguste Escoffier School of Culinary Arts, Boulder
Kirk T. Bachmann is a fourth generation chef. He began his culinary career in the pastry kitchen of his father, a master pastry chef, trained in Germany. As a teen, Chef Bachmann spent time training at the Hotel Waldschaenke; a resort in Northern Germany owned and operated by his uncle, also a classically trained chef. After graduating from the University of Oregon, with an honors degree in International Studies, Chef Bachmann went on to receive his formal culinary training at The Western Culinary Institute in Portland, Oregon. Later, Chef Bachmann earned a Master’s in Education from American InterContinental University.
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. Chef Bachmann then owned and operated his own restaurant in Colorado where he and his staff earned restaurant of the year accolades in 1990. Chef Bachmann is a Certified Executive Chef through the American Culinary Federation as well as a Competition Medalist. He is also a member of American Academy of Chefs, The International Association of Culinary Professionals, Chaîne des Rôtisseurs and a Hall of Fame Society Member of the International Food and Beverage Forum. In 1992, Bachmann was chosen for Citation’s “Who’s Who Among Rising Young Americans”.
In 1999, Chef Bachmann initiated a career in Culinary and Hospitality education with Le Cordon Bleu Cooking Schools. While with Le Cordon Bleu, Chef Bachmann was instrumental in the implementation of Culinary, Pastry and Hospitality Programs in 18 campuses across the United States. For several years, Chef Bachmann served as the Vice President of Academic Affairs and Corporate Chef for Le Cordon Bleu Schools in North America, where he held the responsibility of maintaining standards of quality, curriculum development, training, employer relations and career services. Today, Chef Bachmann is President of Auguste Escoffier School of Culinary Arts in Boulder, Colorado, doing what he loves most— sharing his passion for the craft of cooking and serving students from all walks of life on their respective journey’s to becoming “cooks for life”.