Chef Instructor Spotlight: Janet Rörschåch

When we look to add new chefs to our roster, we always look for the absolute best in the industry....

The essential guide cover

Take the Culinary Career Survey

We’ve compiled a checklist of all of the essential questions into one handy tool: career options, culinary interest surveys, educational opportunities, and more.

Campus of Interest*
Program of Interest*

Clicking the "Get the Survey Now" button constitutes your express request, and your express written consent, to be contacted via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. You understand that these calls may be generated using an automated technology. You are not required to agree to receive automated calls, texts, or emails as a condition of enrolling at Escoffier. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website.

March 8, 2016 3 min read

When we look to add new chefs to our roster, we always look for the absolute best in the industry. Lucky for us, when it came time to add another instructor to
chef_janet_headshot-4 our Boulder campus’ online culinary arts certificate program, we already had an exceptional chef in mind. Having worked at our Boulder campus for years, Chef Janet Rorschach was a choice we knew would thrive and grow with the program and its students. Having been an educator for many years, we knew we could trust her to not only instruct but also inspire the next crop of Escoffier students. A successful career chef, we know she has what it takes.

Chef Janet took some time out of her busy life to answer some questions about her greatest culinary triumph, why online culinary education is important and her words of advice for students.

Auguste Escoffier School of Culinary Arts: What is your background in the culinary arts?
Janet Rörschåch:
30+ years working in the industry in various aspects. I’m an old warhorse. I worked for a good three years in restaurants before applying to the CIA. So, you can say I am both industry and institutional trained.

AESCA: What has been your favorite job so far in your career?
I’ve enjoyed teaching the most. It’s certainly gentler compared to the crueler aspects the industry has. Don’t even ask me about the day one of my chefs threw a Chinese clever at a dishwasher.

AECSA: Why did you want to get in the culinary field?
Creativity, travel, experiencing the world through other people’s eyes. There’s something wonderfully connecting about food.

AESCA: What do you love most about being an educator with the online program?
Watching the student’s growth through their assignments and discussions.

AESCA: What is the one ingredient you always have to have in your kitchen?
Salt. Lots of types of finishing salt.

AESCA: What do you think one culinary education can offer students around the world?
The opportunity of defining how important the education is to you and then showing yourself you have exactly what it takes to make the program work for you and get you to the next level.

AESCA: What was your biggest culinary dish triumph?
Three Sisters Corn Cob Soup. I think there’s a picture around here of it.

AESCA: What are your top 3 favorite ingredients to cook with right now?
Time, my brain, and whatever is in season

AESCA: We usually have one! Is there a food you hate?
Anything with coconut. I made a raw, gluten-free coconut dessert last summer. Ate too much and now, cannot stand the thought of coconut.

AESCA: Any words of advice for people thinking about getting into the culinary arts?
Cooking requires four things: Curiosity, control, courage, and failure. Fail brilliantly. That’s when you learn.

Subscribe to the King of Chefs Blog

Subscribe to the King of Chefs Blog

Get the King of Chefs email newsletter delivered to your inbox weekly. You'll get everything you need to know about culinary & pastry careers, food entrepreneurship, financing your culinary education, and more.