Boulder Student Life

Dive into the enriching student experiences at Escoffier’s Boulder campus! Get insight into local externships and lively social scenes, capturing the artistic mountain town’s essence through this curated collection of articles.

6 min read

An Interview with Paul Ryan

By: Ryan Hodros, Culinary Arts Student I’ll be honest, I’ve been putting off writing this article.  It was difficult to put...

August 1, 2014
3 min read

The Event That Changed Everything

In this week’s post with Chef Leah Eveleigh, Escoffier student and Cutthroat Kitchen winner, tells us about her involvement in...

July 3, 2014
2 min read

The Temple Grandin School/S.T.E.P.S Fundraiser Dinner

By: Helena Stallings, Culinary Arts Student One of the greatest aspects of the Auguste Escoffier School of Culinary Arts is their...

July 1, 2014
5 min read

Faculty Spotlight: Chef Kelly Newlon

By: Ryan Hodros, Culinary Arts Student Our class recently finished the Culinary Arts block of the Culinary Arts program at Auguste Escoffier, which...

June 27, 2014
2 min read

Teen Cooking Techniques Workshop

By: Helena Stallings, Culinary Arts Student It is said that since pre made food has become more readily and widely available,...

June 23, 2014
2 min read

Cutthroat Kitchen to Culinary School Kitchen

By: Leah Eveleigh, Culinary Arts Student & Cutthroat Kitchen Winner The Journey Has Just Begun Just when I thought I...

June 19, 2014
2 min read

Cutthroat Kitchen Winner Heads to Culinary School: Leah Eveleigh

By: Helena Stallings, Culinary Arts Student It’s clear when speaking to Leah Eveleigh that her passion for cooking is almost tangible....

June 18, 2014
2 min read

Upcoming Foodie Events In and Around Boulder

There's no shortage of food-related activities surrounding Boulder as summer begins to heat up. June's calendar alone makes it easy to see why Boulder was voted America's Foodiest Town in 2010.

June 13, 2014
3 min read

Chef Instructor Spotlight – Ashlea Tobeck

We spoke to Chef Ashlea Tobeck two weeks before her first full-time Pastry Arts cohort was set to start. No...

June 11, 2014
5 min read

Keeping Your Balance

Earlier in this week, I mentioned in a blog post that Chef Suzanne took me to task for working myself too hard. ...

June 6, 2014
2 min read

Graduation May 2014

By: Helena Stallings, Culinary Arts Student Whether you are graduating high school, college or a continuing education program, the most anticipated...

June 5, 2014
6 min read

It’s Graduation Season!

The big day.  The moment you spend so much time working towards.  So much sweat.  So many burns and cuts. ...

June 3, 2014
5 min read

Confronting the Familiar

  By: Ryan Hodros, Pastry and Culinary Arts Student    I’ve written in the past about intimidation and how it can make otherwise...

May 27, 2014
5 min read

Faculty Spotlight: Chef Robert Murphy

By: Ryan Hodros, Pastry and Culinary Arts Student Our class recently finished the fundamentals block of the Culinary Arts program at Auguste Escoffier...

May 19, 2014
2 min read

The Cinco de Mayo Open House

By: Helena Stallings, Culinary Arts Student On May 3rd, the Escoffier School of Culinary Arts in Boulder held a Cinco de...

May 16, 2014
6 min read

Unwinding

  By: Ryan Hodros, Pastry and Culinary Arts Student   I suppose last week could be considered a long week for...

May 5, 2014
6 min read

Intimidation

By: Ryan Hodros, Pastry and Culinary Arts Student We all have things we’re inherently intimidated by.  Not necessarily afraid of...

May 2, 2014
6 min read

One Month Into Culinary School

By: Ryan Hodros, Pastry and Culinary Arts Student So this is the end of my first month of the Culinary...

April 30, 2014
1 min read

Make Your Education Work For You

By: Helena Stallings, Culinary Arts Student After completing one year of college at Montana State University, Kate Rosenlof knew she wanted...

April 28, 2014
5 min read

Time in Uniform

By: Ryan Hodros, Pastry and Culinary Arts Student For any reader who doesn’t know me personally (most of my readers,...

April 28, 2014
4 min read

Instructor Spotlight: Chef Janet Rorschach

Janet Rorschach, Chef Instructor After traveling the world – living and working in places big and small – Chef Janet...

April 18, 2014
2 min read

Family, Work, School

By: Helena Stallings, Culinary Arts Student Working full-time and being a full-time mother doesn’t leave much time for school, but...

April 18, 2014
1 min read

Teaching Methods

By: Helena Stallings, Culinary Arts Student There are many culinary schools across the United States that offer a solid, but...

April 11, 2014
2 min read

Culinary Program Highlight: The Culmination Meal

This past week, I had the opportunity to photograph Chef Pablo’s AM Culinary Arts groups as they served their end-of-program...

April 10, 2014
3 min read

Importance of securing an Externship

By: Ocean Babin, Pastry Arts Student One of the first things the chefs emphasize to the students and continually does...

April 8, 2014
2 min read

Master Chef in the Making

By: Helena Stallings, Culinary Student With aspirations of becoming a Master Chef, Willow Harmon came to the Auguste Escoffier School...

April 7, 2014
4 min read

Escoffier Walks Beside You

By: Ocean Babin, Pastry Arts Student About a year ago I was living in France, studying French and hoping to...

April 2, 2014
4 min read

Student Spotlight: Nick Cebalo

Culinary Arts student Nick Cebalo (August 2013) spent seven years in the kitchen before deciding to attend Auguste Escoffier School...

April 1, 2014
3 min read

Students Are First At Escoffier

By: Ocean Babin, Pastry Arts Student Seven months ago I moved to Colorado from Budapest, Hungary to become a student...

March 11, 2014
1 min read

Student Spotlight: Tressa Hodros

Meet Tressa Hodros, an Escoffier Schools pastry student who has always had a passion for cooking. While spending six years...

February 26, 2014
6 min read

My Externship Experience

By: Kathryn Dwyer, Culinary Arts Student I suppose I’m not your average culinary student; I never had aspirations of becoming a...

February 25, 2014
4 min read

Director Spotlight: Ken Hause

Ken Hause, Campus Director While welcoming the new year and anticipating the good to come, we also wanted to take...

January 10, 2014
3 min read

Student Spotlight: Melissa Reimer

Student Melissa Reimer knew that after high school graduation she wanted to attend pastry school. Encouraged by her family to...

January 2, 2014
3 min read

Instructor Spotlight: Susan Yurish, Career Development

When students share success stories, like how they landed their dream job, they often credit the Career Development team for...

December 30, 2013
3 min read

Spotlight on Financial Aid: Jose Celis

Jose Celis, Director of Financial Aid Jose Celis knows that attending culinary school is a big decision, one that is...

December 13, 2013
2 min read

"Cool-inary" Jobs – Unique Career Paths In The Culinary Industry

Professionally-educated cooks are always in demand…however, there are hundreds of other opportunities to put your culinary education to use. Here...

December 8, 2013
3 min read

Spotlight on Farm To Table® Experience

Last week, our May 2013 Culinary Arts cohort wrapped up their three-week Farm To Table® Experience on campus with a...

November 21, 2013
2 min read

Culinary Arts Career Development

By Stacy Greenlee, Culinary Arts January 2013 As a graduate of the Auguste Escoffier School of Culinary Arts who went through the Boulder culinary...

November 14, 2013
3 min read

Post Flood Recovery

By Stacy Hoelting, Culinary Arts Student The infamous 100-year flood that damaged and destroyed thousands of homes throughout the Front...

November 8, 2013
2 min read

Striving for Excellence

By Stacy Hoelting, Culinary Arts Student One of the most rewarding aspects of being a part of the Auguste Escoffier...

November 8, 2013
Subscribe to the King of Chefs Blog

Subscribe to the King of Chefs Blog

Get the King of Chefs email newsletter delivered to your inbox weekly. You'll get everything you need to know about culinary & pastry careers, food entrepreneurship, financing your culinary education, and more.