Chef Leigh Copeland
Chef Instructor, Culinary Arts
"My goal as a Chef Instructor is to greet my students with enthusiasm, compassion, and curiosity. I love teaching Culinary Arts, and being part of the Escoffier faculty is the perfect 'second half' to my career as a professional chef! Although we are an online campus, I strive to create a sense of community in the classroom. We will get to know each other! We will learn from each other! And we will grow as chefs together! I believe that a curious mindset is an essential life skill, and true growth happens when we are willing to be vulnerable and embrace the learning process!"
About
Before joining Escoffier, Chef Leigh worked for 14 years as a private chef for a family in Atlanta. Prior to that, she worked as a butcher’s apprentice and as a chef in Atlanta restaurants including The Food Business and Commune.
She rounded out her career as a restaurant chef under the tutelage of Anne Quatrano and Lynne Sawicki at Bacchanalia/Star Provisions. Chef Leigh taught private cooking classes to women and children in Atlanta and worked as a volunteer culinary instructor for the Refugee Women’s Center.
Upon graduation from culinary school, Chef Leigh spent two years traveling extensively throughout the U.S., Europe, and Southeast Asia, immersing herself in different cultures and cuisines. Highlights of her travels include a Thai cuisine training course in Chiang Mai, and six months exploring the diverse array of ethnic cuisines in Kuala Lumpur and regional cuisines of Malaysia.
Certifications & Affiliations
- ACF Certified Culinarian
Professional EXPERIENCE
- Private Chef - Atlanta, GA
- Sous Chef & Kitchen Management for 20+ Employees
Dish Examples
Caprese Stacks
Pho Tai
Plated Roasted Chicken Thighs
Summer Love
Education
- Associate of Arts in Culinary Arts, The Art Institute of Atlanta, GA
Special Interests
Gardening, kombucha brewing, knitting, Scrabble, hiking, creative writing, and traveling.
