February 3, 2014

This past week, I had the opportunity to photograph two different Culinary Arts groups as they served their end-of-program culmination meals. For the culmination meal, students do their own menu planning with the objective of using only locally sourced items. Each meal consists of at least five courses which included: oyster rockefeller, crispy pork belly with cauliflower purée, pork tenderloin spring rolls with cilantro oil and peanut sauce, Dewberry Farm’s chicken pesto with handmade pasta and tasty desserts like brandy alexander pie, and pots de crème with handmade brittle.

It’s absolutely amazing to sit and taste these wonderful courses and to see Auguste Escoffier School of Culinary Arts students preparing and serving them, all the while knowing that every ingredient is sourced locally. This component of the Farm To Table® Experience at Escoffier really sparks excitement for things to come in regards to both the growing Agricultural Learning Center and incoming students!

Here is what Chef Randal Sansom had to say about our culmination meals:

“These meals are a great experience for our students as well as our staff because they really give us the opportunity to ‘practice what we teach.’ The students are given ingredients for the meal and we coach them through how to assemble the different plates. Through this, they learn to plan an entire meal. Everything from the menus and decorations to the appetizers and entrees, even the service, is presented to their instructors, fellows and friends as a culmination of the students’ Farm To Table® Experience.”


If you are interested in attending Pastry or  Culinary School, contact our campuses for more information:

1.866.552.2433 Austin Campus

1.877.249.0305 Boulder Campus