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At first glance, the idea of learning culinary arts online might be hard to imagine. After all, how can you develop the delicate art of seasoning, practice your knife skills, or figure out how to tell when bread is properly proofed without an instructor physically present? Can Chef Instructors really give helpful feedback when they can’t taste or touch your food?
These concerns are understandable, but they’re often rooted in outdated assumptions about online culinary education. At Auguste Escoffier School of Culinary Arts, our online programs go beyond simple video tutorials. The online culinary curriculum includes live and archive video class sessions, cooking demonstrations, reading assignments, cooking theory lessons, and hands-on cooking assignments.
Below, we’ll explore the ways online culinary education can help students build real, transferable kitchen skills, while also addressing some of the most common misconceptions about online learning.
Hands-On Coursework Can Help Online Students Build Real Kitchen Skills
The Myth: You can’t build professional cooking skills at home the way you would in a traditional, in-person culinary school.
The Reality: Escoffier’s online culinary programs provide a blend of courses taught by experienced Chef Instructors and hands-on practice to help students develop practical skills.
Online students document their process with photos and can ask questions and get feedback from chef instructors.
“Online is a lot more hands-on than people think,” said Brianna Burroughs, Escoffier Online Culinary Arts Graduate. “My chefs are always right there to help me… when they grade assignments, they see every step and can help determine what you did right, what you did wrong, and what you need more practice on. You literally have a team of people there for you to help you every step of the way.”*
*Information may not reflect every student’s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.
Plus, Escoffier requires students to complete a hands-on industry externship, during which you can put your newly developed skills into practice in a professional setting. This externship component may help bridge the gap between home kitchen learning and professional kitchen readiness.
Online culinary students document their cooking process, allowing Chef Instructors to provide detailed feedback on technique and execution throughout each assignment
Chef Instructors Feedback Can Help Strengthen Technique
The Myth: Online programs can’t offer the same level of engagement and mentorship as in-person schools. Students aren’t able to interact with teachers and get help when they need it.
The Reality: Students can get help and timely feedback from Chef Instructors and other faculty throughout their online learning journey.
“I felt like every other student [at Escoffier],” said Cassie Wallace, an Online Baking & Pastry Graduate and founder of Joan and Pearl’s Bakery. “I was able to reach out to my Chef Instructors via text, email, or private Zoom call if I needed clarification. That helped me a lot.”*
This passion for mentorship extends beyond instruction into watching students grow and reach for their goals.
“One of the best things to see is a student finish up your classes, graduate, and then go on and succeed in their career,” added Chef Albert Schmid. “That’s been probably the most satisfying.”*
*Information may not reflect every student’s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.
Accreditation and Industry Recognition Support Professional Credibility
The Myth: Online Culinary Credentials Carry Less Weight with Employers.
The Reality: Escoffier’s online programs are nationally accredited—the Boulder campus (through which the online programs are available) is accredited by the Accrediting Council for Continuing Education and Training (ACCET). Escoffier has a reputation for excellence, ranking #2 Best College for Culinary Arts in America by Niche and named to Newsweek’s America’s Top Online Learning Providers for the fourth time in 2026.
Named after legendary French chef Georges Auguste Escoffier, often called the “King of Chefs,” the school is recognized as the largest culinary school brand, as currently reported in Integrated Postsecondary Education Data System (IPEDS).
That recognition became tangible for Chef Marion Lancial, an Escoffier online graduate, when she began applying for jobs while relocating to Belfast. After sending her Escoffier credentials to three local culinary schools, the response was swift.
“Because of the Escoffier [name], within an hour, I had an answer saying, ‘Listen, when you arrive, give us a call. We’d love to meet you.’” Chef Marion said. “And that’s how I got my first job here.”
*Information may not reflect every student’s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.
Structured Online Learning and Externships Can Provide Practical Experience
The Myth: Online students are less prepared because they lack hands-on experience and exposure to professional kitchens.
The Reality: Escoffier’s online students aren’t passively watching cooking videos. The curriculum includes live and archive video class sessions, cooking demonstrations, reading assignments, cooking theory lessons, and hands-on cooking assignments. Throughout the process, Chef Instructors can provide feedback.
Same as campus students, online students complete a hands-on industry externship as a requirement of graduation. Externships are structured opportunities to step out of the classroom and into a professional food environment.
These experiences give students the chance to apply what they’ve studied, discover new interests, and begin building connections with chefs and mentors already working in the industry. Whether in a restaurant, bakery, hotel, or other food business, externships are a bridge between education and the working world.
“With the help of the Career Services department and my Chef Instructors, I found an externship at La Marmotte in Telluride,” said Chris Marhevka, Escoffier Online graduate. “That wouldn’t have even been a possibility for me if it had not been for the Chef Instructors and the support staff at Escoffier.”*
*Information may not reflect every student’s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.
Career Services Can Help Translate Culinary Skills Into Career Opportunities
The Myth: Online graduates have fewer networking opportunities and less career support.
The Reality: Escoffier provides comprehensive career services that can support students throughout school and into their professional careers. Some of these services can include:
- Career Guidance: Students can have access to career planning services to help them explore career paths and set professional goals.
- Resume & Portfolio Prep: The Career Services team can help students create their resume and portfolio to showcase their education and experience.
- Interview Prep: Mock interviews and coaching can be available to help students prepare for their job search.
- Networking Opportunities: Students have the opportunity to connect with Chef Instructors and industry peers through classes and their externship.
- Job Search Support: Alumni can search for opportunities via the eConnect job board, which includes a little more than 17,000 active accounts, including students and alumni in diverse sectors nationwide. EConnect is filled with jobs with Escoffier employer partners and also has career exploration tools integrated into it.
Online Culinary Programs Can Still Foster Community, Collaboration, and Growth
The Myth: Students don’t have a chance to connect with other culinary students or build a network.
The Reality: Escoffier offers multiple ways for students to connect with one another and with their Chef Instructors. These include chat rooms, live interactive sessions, and opportunities for students to reach out to each other on projects and in clubs. Through these channels, students can form study groups, share experiences and tips, and build lasting professional relationships.
Through Escoffier’s online platform, Natalia Lepore Hagan became part of a student group that called themselves “Les Misfits.” They formed relationships that have continued beyond culinary school.
“The connection does matter so much,” Natalia said. “Meeting people and having this community works so well and helps you thrive and expand as a human being and as a chef.”*
*Information may not reflect every student’s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.
Chef Instructors can also play an active role in fostering this sense of community. They can guide discussions, answer questions, and encourage students to interact with each other during live sessions. This can help build a sense of community that can feel as strong as the relationships formed in a traditional classroom setting, especially for the students who actively engage.
Online Culinary School Can Help You Build Practical Skills
Many misconceptions about online culinary education are rooted in outdated assumptions. Today’s online culinary students are actively engaged in their classes, practicing techniques, collaborating with peers, and interacting with involved Chef Instructors. Through externships, they can also apply those skills in real-world settings.
Whether you’re looking for culinary school options that fit a busy schedule or allow you to study from home, Escoffier’s online culinary programs can provide a valuable opportunity to work toward your goals. Contact us today to explore how an online culinary education could work for you.
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