By: Helena Stallings, Culinary Student
With aspirations of becoming a Master Chef, Willow Harmon came to the Auguste
Escoffier School of Culinary Arts to begin the Pastry Arts Program, with plans to come back
after graduation to complete the Culinary Arts Course. Under the instruction of Chef Kelly,
Harmon’s class is nearing the halfway point in the program and are finishing up with the Artisan
Bread and Baking section of the curriculum, which includes learning how to ferment bread,
creating sourdough starters and learning the 10-steps to bread production. “I never thought I
could learn so much in such a short amount of time.” Harmon expressed during our interview.
The Escoffier experience is unlike any other kind schooling out there, in the sense that
the students spend 30 hours a week in the classroom together and become a family by the end of
the program. It’s easy to see Harmon’s passion and excitement for her education, and that is a
passion shared all over the Boulder campus. I spend a great deal of time photographing many of
the classes offered at Escoffier and it’s incredible to watch the students working with each other,
and coming together as teams. During Harmon’s interview she stated that “I love cooking, it’s in
my blood and it’s what I want to do with the rest of my life” and it is hard to find a student or
instructor here that doesn’t share that same mentality.