By: Helena Stallings, Culinary Arts Student
After completing one year of college at Montana State University, Kate Rosenlof knew she wanted to take her life in a different direction. Shortly after moving back to the Boulder area, Rosenlof enrolled in Escoffier’s Pastry Arts program and is nearing the end of her classroom portion, and will be starting her externship May 15th. Rosenlof is the perfect example of how it is never too late to change courses in life and really pursue your true passions. Life is too short to spend it following a path that makes you unhappy.
As someone who went to a large Fine Arts college in Downtown Chicago, I whole heartedly agree with Rosenlof’s comment that Escoffier is a much more personal experience than your typical post-secondary school. With both the Pastry and Culinary Programs, students are in small classes and spend the majority of their time in the kitchens. For some students it is easier to learn from reading, but for students like me, I learn by doing. Escoffier provides students a unique opportunity to modify their own education to work for them.