About | Auguste Escoffier School of Culinary Arts

62 farm-to-table partners

Top 10 best culinary schools in America (Daily Meal 2016)

1.6 million new restaurant jobs created by 2027

5,603 restaurants we currently have students & graduates working across U.S.

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What Sets Us Apart

For years, culinary and pastry professionals have been graduating from our schools, with many having gone on to achieve personal satisfaction and professional acclaim in establishments and institutions around the country. Most chose Auguste Escoffier School of Culinary Arts over bigger, less personal schools because we offer:

Personalized Support

Whether online or on campus, our chef instructors give you the personalized attention you need to master culinary or pastry techniques. Our low student to teacher ratio helps ensure you get the individual attention you need in order to succeed.

Affordability

Our philosophy is to offer affordable tuition to anyone with an appetite and desire to enrich the culinary or pastry arts fields. We’re proud of our diverse student community, their commitment to the kitchen and their accomplishments in the industry.

Financing Options

We’re committed to offering outstanding culinary instruction to all who share our passion, which is why we make financial aid available for those who qualify. Our friendly staff is ready to help you find the financing you need to achieve your dream of a culinary career.

Lifetime Career Services Support

Our Career Services Department offers lifetime job placement assistance, resume writing, referrals, networking opportunities, job fairs and more.

Farm to Table^®

Learn to re-think food with our Farm to Table^® courses offered in our culinary arts programs. As an Escoffier graduate, you can be recognized as a culinary professional who understands how to apply sustainable practices through sound business decision making.

Our Partners

We’ve established a number of partnerships and affiliations with prominent industry names like Walt Disney World Resorts, Thomas Keller Group, Sodexo and more.

Escoffier's Philosophy

The lineage of finely trained chefs can be traced to the disciplined skills and techniques of Auguste Escoffier (1846 – 1935), the legendary French chef known as the visionary patriarch of modern cooking and the namesake of our school.

Nationally Accredited, Industry Recognized

All aspects of our schools meet the high and meticulous standards of our accreditors, as represented by our many prestigious affiliations, accreditations and awards.

Professional Chef Educators

Our instructors are not only teachers, they’re industry experienced chefs who have owned restaurants, cooked in top kitchens, and much more. Their number one priority is preparing every student for a lucrative career in the industry.

Professional Focus

Auguste Escoffier School of Culinary Arts students are educated to assume roles of responsibility in the culinary and pastry arts. In addition to well-rounded culinary training, student receive a solid business and entrepreneurship foundation applicable to a variety of professional roles.

Culinary Renowned Cities

Our schools are located in cities renowned for their vibrant restaurant scenes, natural beauty and outdoor recreation. These well-known gastro-metropolises offer excellent locations in which to live, work and study.

Innovative Learning Environments

Whether you choose our online or campus-based programs, our technology and kitchen classrooms are designed for students to build their knowledge, skills and confidence in order to enter their careers ready to succeed.

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International Network of Escoffier Students & Alumni

Escoffier Success Stories

Play Story

Wyl Austin

Holden Boulder

Lance Online

Travis Austin

Cooper Boulder

Shari Online

I feel my experience at the school has truly gotten me on the right path. I feel supported in a way no other school has ever offered. It’s reassuring to know I have a sounding board for my career decisions.”

Rama Kho

Culinary Arts Student

Being at Escoffier taught me to be flexible and to keep pushing through even if everything is going down. [It] taught me how to become the leader and get each task done.”

Joseph Han

Pastry Arts Graduate

“I decided to invest in myself and go to culinary school because I needed that backing. As for the management portion, that’s really where Escoffier is helping me learn how to run a restaurant and business.”

Tiffany Moore

Culinary Arts Graduate - Online