Kitchen Manager, Root Down Restaurant
Culinary Arts graduate Jeffrey Lammer wasted no time launching his career in Denver’s burgeoning culinary scene. Following an externship at Root Down, a hip neighborhood spot with eclectic décor and globally influenced seasonal cuisine, Lammer was hired on, primarily running the poaching station for weekend brunches (known as one of the top brunches in Denver). He continued to take on more responsibility: doing prep work, serving as assistant saucier, and working the line. Lammer soon was promoted to Kitchen Manager and officially asked to help open Root Down’s new space at Denver International Airport, the first farm-to-table restaurant in an airport.
According to Lammer, Auguste Escoffier School of Culinary Arts provides the best – and most practical – culinary education.
"Auguste Escoffier School of Culinary Arts taught me to be in touch with the classic dishes, not only from France, but also from Italy and Spain and from around the world. Most of all, it was a concentration on technique. Also, it provided the opportunity to work in a team environment with a bunch of other chefs to put together a meal. That is important.
That is what Auguste Escoffier School of Culinary Arts is: prep, put it together, cook, clean, and then you go home. And that is the way a restaurant is. I’ve worked with a lot of people from other schools and they don’t have as much hands-on experience (not as much lab time). And they are always running around to catch up.
Never be afraid to ask questions – that’s important. Be prepared to work really hard every day. There will always be some crisis or something."