By Stacy Greenlee, Culinary Arts January 2013
When I first started dreaming of attending culinary school, I was merely an individual experimenting with spices and technique in my own kitchen. It’s safe to say that I was a “home-cook,” in need of guidance. I have loved cooking since I was a small child watching my own mother create tasty dishes in our family’s kitchen, and that love eventually grew into a career path. Knowing full and well that one-day I would find myself in some facet of the culinary industry, I began to explore the idea of culinary school and the classes offered to those who might be interested in attending a culinary program.
I was astounded at the amount of information available to prospective students at various schools. I knew that I wanted to be involved with a school that felt local ingredients and sustainability were of the utmost importance, and once I became educated about Auguste Escoffier’s “Farm to Table” program, I knew that Escoffier was in my top choices. Being the only school that even offers a program and an experience such as the “Farm to Table” program, I knew Escoffier would be my ultimate choice, but I still wanted to get a feel for what class would be like.
This is one of the many areas where Auguste Escoffier School of Culinary Arts really does it right. Not only does the school offer a “shadow day” to prospective students, but also provides the opportunity for individuals to attend a “home-cook” class, on site, with the actual instructors teaching at the school. Prospective students can have a first hand experience learning about a student’s typical day at the school and also have the benefit of meeting instructors, preparing recipes taught by school instructors during the “home-cook” class, and becoming familiar with the campus. Aside from the “Farm to Table” program, the “home-cook” class and the “shadow day” really sealed the deal for me as a prospective student.