June 26, 2013
Posted in: Culinary News

Aspen Classic 2013

blogpost_aspen_food_300_214

The Aspen Food and Wine Classic is one of the biggest and most prominent events within the culinary society. Individuals travel to Aspen, Colorado from all over the world to sample the food and beverages that some of the best chefs in the world have put forth. Naturally, this event is a great opportunity for young culinarians to gain experience and networking connections, which is exactly what some of the students at Auguste Escoffier School of Culinary Arts were able to do.

Culinary students, out of their comfort zone, were asked to spend twelve hours a day assisting in the preparation and serving of food creations presented by the Aspen St. Regis Hotel and The Rosewood Mansion from Dallas, Texas. The chefs of these two prestigious establishments taught students with an upbeat, positive energy and allowed the students to participate in every step of the preparation to plating process.

Even though the students had to work very hard for a few days, all agreed that the hard work was fun and rewarding. The students felt very thankful for the opportunity to be fully immersed in the Aspen cooking experience. Some of the most rewarding aspects of being a part of the Auguste Escoffier School of Culinary Arts community are the various opportunities that arise to the students to participate in events such as the Aspen Food and Wine Classic.

The instructors, career services faculty, and the school name all assist in helping students gain culinary experiences outside of school to progress students’ culinary knowledge and resume. Personally, this is one of the things I love most about Auguste Escoffier School of Culinary Arts. The school provides numerous opportunities for students to become more involved within the culinary society outside of school, and actually encourage it.