Alumni Profiles

Escoffier did a really great job when it came down to their entrepreneurial classes. It taught me the organization part of owning a restaurant. They do a great job when it comes to the quality of their work and the people that they hire because they all handle everything so professionally. They do their absolute best when it comes to helping their students.”*

In January of 2016, I decided I wanted to become a chef on a Disney cruise line. I came to the realization that you have to have a degree in culinary arts to achieve that. I decided to attend school at Auguste Escoffier School of Culinary Arts and, little did I know, this school would set me up to work with Disney. Escoffier has set me up to reach for my dreams and, thanks to Career Services, I have accepted an internship with The Disney Culinary Program. It has definitely been a true blessing.”*

It’s amazing how Escoffier translates the cooking and learning experience into an online medium. You’d think it would be really difficult, but it’s not. I couldn’t have [gone to culinary school] if it wasn’t online.”*

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.”*

I chose to attend Escoffier at this stage in my career as a way to keep me relevant in the industry and up to date with certification. I go to any length to be the best in my career that I may be. As an active duty soldier, online school is a great way to stay consistent with education. There is a big need for culinary arts training in my career, but there is not a lot of time to accomplish this.”*

One of the best parts about Auguste Escoffier School of Culinary Arts is they help you along the way to find externships. I went to Career Services and told them I wanted to work at Il Posto and they basically set it up for me. I went in and talked to the Sous Chef and then started going in two days a week to learn prior to my externship. At the end of my externship, my Sous Chef said that if I gave him a few weeks, he could probably get me a job. You have to be patient in small kitchens, and you have to let them know how you feel too.”*

Attending Auguste Escoffier School of Culinary Arts has directly contributed to my success. For me, the chef educators and courses built a foundation of knowledge, confidence and creativity. By working with people who did not attend pastry school, I have found that my experience at the school really did prepare me for my career. Other schools don’t offer students the ability to try different flavor profiles, work on the presentation aspect and bringing your own personality into it. Because I had the opportunity to try anything in school, I was more confident in bringing different flavor profiles to my cakes and pastries in the shop. My coworkers would also look to me for on the job insights and information because of my schooling.”*

The Pastry Arts program at the school gave me the foundation to build my career. The chef educators provide real life tips and formulas I could never get from books. My co-workers are surprised by how much help the school has given me throughout my career.”*

For me, having access to the school online means it is now possible to receive the culinary education I have desired, while still being able to grow my business and take care of my busy family, without even having to leave our valley. It is awesome that in my lifetime, we have developed the technology making this educational venture even an option. I am grateful for the opportunity, to say the least.”*