December 20, 2013

The Auguste Escoffier School of Culinary Arts was recently honored to nominate former student and graduate, Mr. Kareem Herring, into the 2014 GREAT Awards! The GREAT Awards, presented by the Association of Private Sector Colleges and Universities, recognize graduates for excellence, achievement, and talent.

Mr. Herring graduated with honors from our school in August of 2013 with a Professional Culinary Arts Diploma – a program that requires hard work and dedication to the culinary field over a 40-week time period. During the program, he completed a three-week Farm To Table® Experience where he worked side-by-side with local farmers and artisans. The hands-on experience provided him with information to aid him with distinguishing and recognizing alternative sources of food supplies while allowing opportunities to apply the techniques and methods learned in foundational and international courses of the Culinary Arts program.

He also completed the “Sustainable and Ethical Cooking” course, which explores where food comes from, how chefs can benefit from this knowledge and the application of basic cooking techniques in the preparation of unique and alternative foods. Artisan techniques and production were introduced and Mr. Herring had to compare and contrast local, sustainable versus conventional products.

Overall, Mr. Herring learned and had to retain the strategy and discipline of creating successful culinary preparations, how to use more than 50 Escoffier Le Guide Culinaire recipes to demonstrate basic techniques and methods, learn kitchen management skills and daily bread baking utilizing a rotating schedule, explore the concepts, skills, terminology and methods involved in classic professional cooking techniques as well as hone his knife skills, develop a sauce repertoire and experience the art and science of perfect seasoning.

Before attending our school, Mr. Herring was a passionate high school student enrolled in the John B. Connally high school culinary arts program. He continued his passion for the culinary arts by attending the Auguste Escoffier School of Culinary Arts. According to Mr. Herring, he selected our school based on its proximity to home and family, class sizes, affordability, curriculum, and overall care for our students.

He is currently employed at 24 Diner in downtown Austin, Texas. As reported by, Austin’s 24 Diner is, as the name implies, open 24 hours a day, but the chef-inspired, locally sourced (and organic when possible), comfort food is far from typical round-the-clock fare. Crave host Troy Johnson recommends the boneless fried chicken, served on a plate-sized waffle with brown sugar butter and real maple syrup.

In addition to working full-time, Mr. Herring also promotes the Auguste Escoffier School of Culinary Arts to current high school students, friends and family.