April 29, 2020

Schools from elementary level through higher learning and trades have made the switch to online learning, or e-learning, during this unprecedented time when physical schools must stay closed due to the Covid-19 pandemic.

As a leader in online instruction in the culinary arts, Auguste Escoffier School of Culinary Arts has been well positioned to provide access to critical education and training during this outbreak. It has also helped the institution temporarily transition students at their Boulder, CO and Austin, TX ground campuses to online courses until it is safe to return to face-to-face education. We can help students find an ideal educational plan.

Because of their success with the online learning model, the school’s administration has also decided to help businesses and high schools during this time with content to support learning and skills development.


Escoffier is providing relief and support for the hard hit hospitality industry in the form of free access to its proprietary e-Learning tools. New and long-standing hospitality industry partners including Omni Hotels & Resorts, among others, now have access to Escoffier’s tools to provide relevant content to help keep culinary workers engaged during this difficult time.

“This is an unprecedented time for our partners in the hospitality industry. We are banning together to offer our support for restaurants forced to close due to the COVID-19 crisis and subsequent layoffs, furloughs or temporary reduction of kitchen staff,” said Tracy Lorenz, president and CEO of Auguste Escoffier School of Culinary Arts and Triumph Higher Education Group.

“Many culinary workers are struggling during the COVID-19 pandemic and we wanted to show them our support by sharing this relevant content,” said Miles Mitchell, chief academic officer at Auguste Escoffier School of Culinary Arts. “We hope they are back in their restaurant kitchens soon, but in the meantime, they can continue to sharpen their culinary skills and knowledge during this downturn.”


Partnering with Texas ProStart – National Restaurant Association Educational Foundation

The Texas Restaurant Association was formed in 1937 to serve as the advocate in Texas and the indispensable resource for the foodservice industry. Today, as a leading business association, TRA represents the state’s $70.6 billion restaurant industry, which comprises more than 50,000 locations and a workforce of 1.4 million employees.

Along with the Texas Restaurant Association Education Foundation, the Association represents, educates and promotes the growing industry.

ProStart® is a nationwide, two-year high school program that reaches nearly 150,000 students in more than 1,900 high schools across 50 states, Guam and the Department of Defense Education Activity schools in Europe and the Pacific. The program develops practical skills and provides foundational education including culinary techniques, management skills, and real-life experience opportunities.

Escoffier worked closely with the Texas Restaurant Association Education Foundation to provide relevant content and tools to help keep high school students engaged and learning in the safety of their own home.

Supporting High School Culinary Educators

In addition to the ProStart® program, Escoffier is also sharing content with high school culinary educators across the country. The encouragement of skills development and practice is critical in a time where students may not have access to their normal instructional environments.

Escoffier high school liaisons are reaching out to these culinary instructors personally to offer this supplemental contact.

“This is a challenging time for our country and our teachers. With most high schools converting to online instruction, finding rigorous culinary content that also inspires and engages students can be difficult,” said Escoffier president, Tracy Lorenz. “The decision to offer our content to teachers was an easy one and something we could do immediately to help with this transition,” added Lorenz.


Escoffier’s e-Learning content to all partners consists of 45+ culinary foundational videos, recipes and assessment tools covering topics including proper sanitation, essential knife skills, the importance of Mise En Place, techniques to create soups and stocks and vegetable and protein cookery. These resources are part of Escoffier’s comprehensive online programs launched in 2015.


Businesses can learn more about Escoffier’s Corporate Training Programs from our website, or contact Tracy Teichman, Preferred Employer Program Director, at 630-248-6665.

For more information on the Pro-Start program offerings click here:

If you are a high school culinary education teacher, click here for more information on our content offerings. https://www.escoffier.edu/educators/