Here’s What Students Can Experience at Escoffier
“I decided to enroll in the Escoffier Plant-Based program at age 60 and am so happy I did. From day one, learning how to hold my knife correctly was a major game changer […] Age is not a deal breaker, it is a blessing.”*

“The online program is so detailed. When making your assignment you have to take step-by-step pictures [and] there are Zoom sessions with great chefs. I’ve learned so much online!”*

“My externship was amazing. My head chef and director at the time was from France […] I learned so much being there. And after I finished, they hired me. I worked there until I went to Paris over the summer, and I’ve been working there ever since.”*

“I’ve had so many job offers it’s ridiculous. I’m currently working as a private chef in a large sorority house, and I launched a personal chef business that has completely changed my financial situation.”*
*This information may not reflect every student’s experience. Results and outcomes may be based on several factors such as geographical region or previous experience.
“I filled out an application, and a day later they reached out to walk me through the process. I think Escoffier was definitely a good decision for me. Escoffier really kindled that passion.”*
“The doors that are opened by being at the Austin campus are mind-blowing. You get to meet with a lot of chefs that you probably wouldn’t be able to meet in your normal life. You can’t match that.”*
“Everyone in my Antarctica externship was so helpful and encouraging, it was great. The support and the people I got to work with was awesome. The experiences were incredible.”*
“I’m turning 40 this year. And I took a chance about two years ago [to go to Escoffier Austin], and changed a career that I wasn’t happy in to something that was totally crazy, then to working at the number one barbecue place that exists on the planet.”*
*This information may not reflect every student’s experience. Results and outcomes may be based on several factors such as geographical region or previous experience.
“The Chef Instructors here truly care about the students and the quality of the education. Having gone through the entire Escoffier experience in Boulder now, that’s the one thing that stands out to me above other educational experiences that I’ve had.”*
“Escoffier really teaches you the science behind food. You understand what each component does down to the molecular level. It does a really good job of just giving you a really good foundation.”*
“Chef Maggie has no problem passing on all of her knowledge. I’m constantly asking her questions. Why wouldn’t I, when there’s someone as experienced as her and I can learn as much as humanly possible?”*
“You could spend ten years working in restaurants and not get the experience that you’re going to get [at Escoffier]. Every time I’ve gone from one place to another, my pay has increased, and I’ve never had a problem getting a job.”*
*This information may not reflect every student’s experience. Results and outcomes may be based on several factors such as geographical region or previous experience.
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