Group of five culinary students in white chef coats walking outdoors near Boulder campus, smiling and talking on a cloudy day with pine trees in the background
Group of Escoffier culinary graduates smiling in white chef coats and hats during commencement ceremony
Four Escoffier culinary students smile together in a commercial kitchen, wearing white chef coats and black hats

REAL STUDENTS. REAL STORIES.

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Here’s What Students Can Experience at Escoffier

Getting Started 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.”*

Jeanette Rideau
Jeanette RideauOnline Plant-Based Culinary Arts Graduate
Escoffier culinary student in uniform holding a red #EscoffierProud sign in kitchen.
Taking Classes Online

“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!”*

Danelle Esquivel headshot
Danelle EsquivelOnline Culinary Arts Graduate
Escoffier culinary student in chef coat taking a photo of freshly baked bread in a modern kitchen
Externship Highlights

“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.”*

Suhalia Gant headshot
Suhalia GantOnline Baking & Pastry GraduatePastry Cook at Sugar Fixé Pâtisserie
Smiling Escoffier culinary student Reshmanth Gummadi in apron and glasses standing outside a restaurant.
Graduation & Life After Escoffier

“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.”*

Daniel Meadows headshot
Daniel MeadowsOnline Baking & Pastry GraduateOwner of The Dynamic Apron
Group of diverse Escoffier culinary students in uniform raising hands and smiling outdoors

*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.

Getting Started at Escoffier

“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.”*

Shai Fernandez headshot
Shai FernandezAustin Culinary Arts GraduateSous Chef at Sheraton Hotels & Resorts
Escoffier graduate Shai Fernandez poses confidently in an urban garden setting outside a modern restaurant
Being a Student in Austin

“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.”*

Katie Sualog headshot
Katie SualogAustin Baking & Pastry Arts Graduate
Escoffier culinary students and chef instructor grilling at an outdoor barbecue cooking lesson
Externship Highlights

“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.”*

Escoffier Graduate Douglas Rhoades
Douglas RhoadesAustin Culinary Arts GraduateChef/Instructor at Fire Mountain Residential Treatment Center
Escoffier graduate Douglas Rhoades standing beside McMurdo Station sign in Antarctica with icy landscape in background
Graduation & Life After Escoffier

“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.”*

Michael Fields
Michael FieldsAustin Culinary Arts GraduateCutter and Pit Room Cook at Franklin Barbecue in Austin, TX
Two Escoffier culinary graduates in chef hats hug during a joyful graduation ceremony

*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.

Getting Started at Escoffier

“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.”*

Shane Witters Hicks headshot
Shane Witters HicksBoulder Culinary Arts GraduatePersonal Chef/Educator at The Soulful Spread
Smiling Escoffier graduate Shane Witters Hicks in street market abroad, wearing an apron and standing in front of colorful vendor stalls.
Taking Classes in Boulder

“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.”*

Wes Duckworth headshot
Wes DuckworthBoulder Baking & Pastry Arts GraduatePastry Chef and Entrepreneur, Hall & Worth and Ducks Dozen
Escoffier culinary students work together in a commercial kitchen preparing dishes and sharing tools
Externship Highlights

“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?”*

Jackson Hussey headshot
Jackson HusseyBoulder Culinary Arts GraduateFormer Extern, current Employee at La Marmotte
Escoffier culinary student Jackson Hussey and four other cooks in colorful aprons smile outside La Marmotte restaurant with mountain backdrop.
Graduation & Life After Escoffier

“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.”*

Brent Unruh headshot
Brent UnruhBoulder Culinary Arts Graduate
Group of Escoffier graduates in white chef coats smiling and celebrating outdoors with trees in the background.

*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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Escoffier Stories in Their Own Words

Smiling culinary student Tiffany Moore in red and white Escoffier shirt standing outdoors
Tiffany Moore
“They really do care about you at Escoffier. They really want you to succeed.”*
Escoffier culinary student Joseph Low cracks an egg during a hands-on cooking lesson at Escoffier
Joseph Low
“The one word that would describe my experience at Escoffier would be fulfilling.”*
Happy Escoffier student Reshmanth Gummadi in black chef's coat and denim apron standing outside a restaurant with neon signs
Reshmanth Gummadi
“This externship is helping me get prepared for the workforce.”*
Escoffier culinary student Jaqueline Rodriguez Ornelas in an Escoffier kitchen
Jaqueline Rodriguez Ornelas
“You’re in one class the whole time with your classmates […] you just create a bond.”*
Tattooed chef Lance McWhorter wearing a black coat and backwards cap standing in front of a rustic brick wall
Lance McWhorter
“Escoffier has really helped me in all aspects of my culinary career.”*
Focused culinary student Alana Leon Velez carefully prepares a dish at Escoffier.
Alana Leon Velez
“If I had to describe one word about culinary school it would be freedom.”*

*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.

Students Share Why They Chose Escoffier

“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 culinary arts student and plant-based enthusiast Shane Witters-Hicks
Shane Witters Hicks Boulder Culinary Arts Graduate, Personal Chef/Educator at The Soulful Spread
“I had researched culinary schools for a couple of years. Escoffier kept coming up in my top five. I looked at graduation rates, retention rates, enrollees, and how many people were working in the industry after three to five years. Escoffier was consistently at the top of the list.”*
Brent Unruh
Brent Unruh Boulder Culinary Arts Graduate, Executive Chef at Target Hospitality
“That [one-on-one attention] is what makes Escoffier so different from any other culinary school I researched. That’s what a lot of people with cognitive disabilities need. They need that clarification.”*
Cassie Wallace headshot
Cassie Wallace Online Baking & Pastry Graduate, Owner of Joan and Pearl’s Bakery
“One of the huge deciding factors for me to choose Escoffier over other schools was the farm-to-table section available to us here. Studying farms was something I decided was absolutely necessary for my education. I didn’t want to go somewhere if they didn’t want to talk about it.”*
Kadie Sardo headshot
Kadie Sardo Boulder Culinary Arts Graduate, Pastry Chef at Give Thanks Bakery
“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.”*
Staff sergeant Michael Allen, online culinary arts graduate
Michael Allen Online Culinary Arts Graduate, Restaurant General Manager, U.S. Army NATO Brigade

*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.

Discover More Success Stories from Our Graduates

These graduates once stood where you are – dreaming of a culinary career. See how they made it happen.*

Chef Bree Chumley in front of a mushroom-themed wallpaper, wearing a pink bandana and apron.

Building a Plant-Based Food Career from Home: Bree’s Story

Read Story
Geno Vento stands behind the counter at his steakhouse in Philly, accompanied by Shaquille O’Neal.

Redefining Philly’s Famous Geno’s Steaks: Geno’s Story

Read Story
Rhonda Adkins, Escoffier graduate, prepping for a cooking demonstration class at Pizzaz.

Veteran and Mom of 6 to Escoffier Graduate: Rhonda’s Story

Read Story
cassie wallace smiling and sitting in restaurant booth

Discovering Her Strengths in the Face of Disability: Cassie’s Story

Read Story
Mike Carrillo in sunglasses and a suit and tie poses next to a sign with the word “lifestyle” in cursive lettering.

Defying Death & Finding His Calling: Mike’s Story

Read Story
Alex W, Escoffier School of Culinary Arts Alumni

From Escoffier Graduate to Michelin Star Restaurant Cook: Alex’s Story

Read Story
More Success Stories
*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.

Let’s Highlight Your Escoffier Story

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*Based on comparable student population data for Austin and Boulder as currently reported in Integrated Postsecondary Education Data System (IPEDS).
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By clicking the "Get the Workbook Now" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing [email protected].

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