The Boulder Campus is excited to announce the keynote speaker for the May 15th graduation, Chef Charles Carroll. Chef Charles is a distinguished member of America’s culinary arts industry: working as a chef, an award winning author and motivational speaker. We’re honored to have him join our school in celebrating our newest group of graduates as they go out and pursue their passions for the culinary and pastry arts.
The May 15th graduation will be held at Colorado University’s Macky Auditorium from 10:00 a.m. – 12:00 p.m.
About Chef Charles Carroll
Award winning author of Leadership Lessons From A Chef: Finding Time To Be Great and Tasting Success “Your Guide to Becoming a Professional Chef,” Chef Carroll is currently the Executive Chef of River Oaks Country Club, in Houston Texas. River Oaks Country Club enjoys the reputation of being rated the number four Country Club in the United States. The Club has 1500 members and 61 culinary team members.
Chef Carroll was Executive Chef at Oak Hill Country Club from 1996-2000. Oak Hill Country Club is rated the number seventeenth Country Club in the United States and is home of the Ryder Cup, U.S. Amateur, U.S. Open, U.S. Senior Open, and PGA Championship.
Chef Carroll was Executive Chef, and employed at The Balsams Grand Resort Hotel for thirteen years. The Balsams is a four-star four-diamond resort located in Dixville Notch, New Hampshire. He also served as Apprenticeship Coordinator for one of the country’s leading apprenticeship programs.
Charles is a 1985 graduate of the Culinary Institute of America. He served as a Coach for the 2008 United States Culinary Olympic National Team, his seventh Olympic Team. Other teams have included 2004 Manager of the United States Regional Team which captured third in the world and the best in the world Category B, Team USA 2000 national team which received 4 gold and one silver in the world Culinary Olympics held in Germany, ACF New England Olympic Team in 1988, which won more gold than any other regional team; Team USA Northeast 1992, which placed number two in the world; Team USA National 1993, Basel Switzerland, which placed third in the world; and was Manager of Team USA National Apprentice Team, which placed number two in the Taste of Canada Competition.
Charles has received over seventy national and international awards, including chapter Chef of the Year in 1988, 2005 and the American Culinary Federation President’s Medallion four times from four decades, 1989, 1999, 2005 and 2014. He was the regional and national winner of the Chef’s Professionalism Award in 2008. He received the Central Regional “Good Taste Award” in 2006 and Sharing Culinary Traditions Award from the American Academy of Chefs in 2008.He was nominated twice for ACF regional Chef of the Year. The James Beard Foundation selected Charles as one of the Great Country Inn Chefs of 1993. He was awarded Educator of the Year by the ACFEI in 1993.
In July of 2000 he was inducted into the World Master Chefs Association, July of 2001 he was inducted into the American Academy of Chefs, March of 2002 he was inducted into the Confrerie de la Chaine des Rotisseurs and August of 2005 he was inducted into the Honorable order of the Golden Toque. He has been a guest speaker at several ACF meetings, regional and national conventions, as well as culinary classes, colleges and universities. Chef Carroll serves as President to the Board of Trusties of the LeNotre Culinary Institute and Secretary Treasurer of the Les Amis d’ Escoffier Society Houston. In 2008 Chef Carroll was appointed chairman of ACF certification appeals committee and in 2010 has been appointed chairman of the World Association of Chef’s Society (WACS) world congress to be held in the year of 2012 in Daejeon, Korea and Norway 2014. He currently serves as Vice President of WACS, World Chefs, an organization that encompasses over 10 million chefs and 100 countries.
Chef Carroll has also had the pleasure of being honored at several colleges and universities. He is the recipient of the Distinguished Visiting Author Award presented to him by Johnson and Wales University, as well as Distinguished Visiting Chef by Sullivan College and honored by Grand Rapids Community College, New England Culinary Institute and Paul Smiths College. He was most recently awarded a Lifetime Achievement Award by Cordon d’ Or and the Crystal Icon Award by the International Special Events Society.
One of Chef Carroll’s most proud moments was creating “Operation HOT” (Honoring Our Troops). Chef Carroll put together a team of 21 celebrities and support team, raised $285,000.00, gathered 30,000 lbs of show gear, 5,000 portions of Cajun food, produced a seven hour Vegas style show and fed 5,000 troops a home cooked meal in the middle of a war zone in Afghanistan. In September of 2013 Chef Carroll was presented with The Honorable Order of Saint Martin Award, given to him by the Army for his significant contributions to soldiers based in the Middle East.
Chef Carroll takes pride in mentoring students due to which he has written the award winning “Leadership Lessons from a Chef, Finding Time to be Great” and “Tasting Success, Your Guide to Becoming a Professional Chef”.
Chef Carroll has spent the past three years traveling around the United States and the world to include Ireland, Norway, Portugal, Turkey, Chile, Korea, Paris, South Africa, Afghanistan and Canada mentoring, sharing and presenting his messages to culinary students, chefs, industry professionals and executives as well as the United States military personnel . His influence and inspiration has helped thousands of individuals reach their full potential and strive to be the best they can be.
About Auguste Escoffier School of Culinary Arts
The Auguste Escoffier Schools of Culinary Arts offer professional culinary arts programs based on the methods, principles and systems of Auguste Escoffier, the international culinary icon and the source of modern cooking. Students have the opportunity to learn history and context directly from the Escoffier family, and expert chef instructors.
The schools’ Culinary Arts and Pastry Arts certificate programs offer rigorous industry skills training, the Farm To Table ® Experience as well as grounding in the standards of professionalism and excellence sought by employers. Campuses are located in Boulder, Colorado and Austin, Texas. https://www.escoffier.edu
In addition to ground campuses, the Escoffier Online Culinary Academy is a certificate program which is part of the Boulder campus. It is the first-ever online culinary school, offering professional culinary training for serious career-seeking students throughout the country. Modeled after the most prestigious culinary institutes in the world and inspired by the world-renowned Escoffier name, Escoffier Online offers a comprehensive curriculum of cooking techniques and fundamentals. http://www.escoffieronline.com