Mission Statement

Auguste Escoffier School of Culinary Arts empowers students to achieve their potential in the culinary and pastry arts through small class sizes and individual, modernized instruction in the techniques developed by King of Chefs, Auguste Escoffier. Students are trained to understand where their food comes from and to develop respect for local resources and sustainable practices. Graduates enter the workforce with a balance of practical skills, operational awareness, humility and dependability.

About Auguste Escoffier School of Culinary Arts


In the tradition of French culinary schools, we prepare our students for exciting, satisfying careers in professional programs focused on farm-to-table philosophy and based on the methods, principles and systems of Chef Auguste Escoffier, the international culinary icon. Our culinary and pastry programs offer rigorous industry skills training, as well as professionalism and excellence sought by employers. Our goal is to make a positive impact on the direction of American food culture by offering a fresh approach to professional culinary training.

About Auguste Escoffier


The lineage of finely trained chefs throughout culinary history can be traced to Auguste Escoffier (1846-1935), a French chef, restaurateur and writer who popularized and modernized traditional French cooking methods.

Beginning his career at 13 years of age, Auguste Escoffier was quickly consumed with ambition to become the best and moved steadily upward until he was known as the King of Chefs, Chef of Kings. His impact on the industry is undoubtedly one of the most important in the history of culinary arts and helped raise the stature of cooking to a highly respected career path.

“La bonne cuisine est la base du véritable bonheur.”

Good food is the foundation of genuine happiness.

Auguste Escoffier

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Curriculum Consistent with Escoffier’s Standards of Excellence

Auguste Escoffier left behind a legacy in the French culinary industry still enjoyed by professional chefs everywhere. He invented some 5,000 recipes, published Le Guide Culinaire textbook and developed approaches to kitchen management. Culinary institutions and famous chefs around the world continue to teach his recipes, techniques and methods. We proudly offer a culinary education curriculum consistent with Auguste Escoffier’s teachings and standards of excellence.

The reason I went to Auguste Escoffier School of Culinary Arts was to make it a career and not just a job living paycheck to paycheck. It opened my eyes to all these techniques that make my food the best I’ve ever cooked in my life. The school provided the methodology behind the basic recipes of everything that I needed to know for production…and the proper tools and ability to work in any kitchen.”

Vanessa M. House

Culinary Arts Graduate, Line Cook, West End Tavern

International Advisory Committee Members

Michel Bouit

President and CEO, The World of MBI, Culinary Consultant

Mary Chamberlin

President and Founder, Les Dames d’Escoffier International, Monterey Chapter

Curtis Duffy

Executive Chef and Owner of Grace

Michel Escoffier

President, Musée Escoffier de l’Art Culinaire and Auguste Escoffier Foundation

Jack Larson

Executive Chairman, Triumph Higher Education Group

Kevin Gawronski

American Culinary Federation Master Chef

Michael Pythoud

Executive Chef, Walt Disney World

Randall Sansom

Executive Chef and Chief Academic Officer, Escoffier Culinary Schools

Jeremiah Tower

Chef, Food Writer and “Father of American Cuisine”

Candy Wallace

Founder/Executive Director, American Personal and Private Chefs Association

Affiliation with Auguste Escoffier Foundation

We are proud of our affiliation with the prestigious Auguste Escoffier Foundation and Le Musée Escoffier de l’Art Culinaire in France. Michel Escoffier, the great-grandson of Auguste Escoffier and the President of the Auguste Escoffier Foundation, is an Advisory Board member.