Alumni Spotlight: Christina Siegl

When it was time for Pastry Arts student (now graduate) Christina Siegl to go on externship, she looked across the Atlantic seeking a position abroad.
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Alumni Spotlight: Rebekah Osgood

We love hearing about the far flung locales Auguste Escoffier School of Culinary Arts grads end up in (Honolulu, France, New Zealand to name a few), but none have traveled as far – or to a more unexpected location – than Rebekah Osgood.
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Graduate Interns at 1 Michelin Star French Restaurant

Rick Gallup moved from a small suburb of Chicago to attend Auguste Escoffier School of Culinary Arts and interned at Fate Brewing Co., Dillinger’s and Mud Rocks in Boulder, Colorado.
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From a Chicago Suburb to France

At the beginning of 2013, Rick Gallup moved from a small suburb of Chicago to Boulder to begin Auguste Escoffier’s Culinary Arts Program.
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The Year of the Graduate Spotlight

When Culinary Arts alumnus John Hadala first tasted a dish at Denver’s Il Posto, he knew two things instantly: that he just had the best meal of his life and that he wanted to work in that kitchen.
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Alumni Spotlight: Suzanne Clancy

After years of tending bar and serving for Hillstone Restaurant Group (including Denver’s Cherry Creek Grill), Suzanne Clancy made the leap from front to back of the house when she enrolled as a Culinary Arts student.
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Alumni Spotlight: Vanessa M. House

Culinary Arts graduate (Culinary Arts November 2011) Vanessa M. House readily admits that she enrolled in school for the promise of the paper.
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Alumni Spotlight: Jeffrey Lammer

Spring 2012 Culinary Arts graduate Jeffrey Lammer wasted no time launching his career in Denver’s burgeoning culinary scene.
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Alumni Spotlight: Jonathan Taylor

Recent Auguste Escoffier School of Culinary Arts graduate Jonathan Taylor (Culinary Arts March 2013) has already accumulated enviable culinary tales – from meeting the legendary Thomas Keller to working the Aspen Food and Wine Classic.
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The Year of the Graduate Spotlight: Cory Lewis, Ritz-Carlton St. Thomas

Lewis tells us about applying for externships, why he loves the Ritz and the importance of peer support at Auguste Escoffier School of Culinary Arts.
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