December 3, 2013

This past weekend, we hosted a High School Workshop at the Austin Culinary School campus and it was a blast! We had Chef Instructors, current students, Admissions Representatives, and other staff present work with students as they worked to prepare delicious food.

This workshop is only one of many hosted at our campus. I spoke with Heather Rupert, our High School Coordinator, about why she enjoys the workshops and how they are helpful to potential students:

Escoffier: So, Heather, how do the Auguste Escoffier School of Culinary Arts’ faculty and staff feel about future student workshops?
Rupert: We are always excited to host workshops. We love getting to know the potential students and parents. During workshops, we are able to answer any questions the students may have and show them the unique features of our program while engaging them with hands-on instruction.

Escoffier: What is the benefit to the students who attend the workshops?
Rupert: Students get to meet our Chef Instructors and current students. They get to interact with other students who are planning to come to school here. They also have the opportunity to learn new cooking and baking techniques, which they can take back and share with their peers.

Escoffier: What part do you think is the most fun for the students?
Rupert: I think the students really enjoy the fact that during the workshop, they each prepare, cook, bake and plate all of the food that is featured. They also usually break into teams, which creates a friendly competition for everyone. It’s exciting!

During the workshop this past weekend, students made the following items:

  • Mini Wonton Taco Cups: pineapple pico de gallo and watermelon guacamole
  • Not Your All-American Sliders: pickled red onion, smoked Roma tomatoes, sriracha mayo
  • Loaded Baked Potato Skins: crispy bacon crumble, melted cheddar cheese, scallion sour cream
  • Cinnamon Sugar Palmiers
  • Chocolate Dipped Tuxedo Strawberries