Escoffier School of Culinary Arts

Blending classical French foundations with contemporary culinary vision to shape chefs, innovators, and future leaders of the food world.

Rooted in the philosophy of the legendary chef Auguste Escoffier, the Escoffier School of Culinary Arts brings classical French technique into the modern culinary world. With campuses in Boulder, Colorado and Austin, Texas—alongside a comprehensive online platform—the school has become a top destination for aspiring chefs, pastry artists, and food entrepreneurs. Named after one of the most influential figures in gastronomy, the institution blends timeless culinary fundamentals with a forward-looking approach to sustainability, wellness, and the evolving food industry. This foundation has made Escoffier a symbol of excellence for students seeking a career in the kitchen and beyond.

At Escoffier, the focus extends far beyond technical instruction. Students work through a dynamic curriculum that includes foundational skills like knife work and cooking methods, while also exploring global cuisines, advanced pastry techniques, and modern culinary trends. Lessons are designed to build confidence, creativity, and fluency in the language of the kitchen. Under the guidance of experienced chef instructors, students engage in both classic recipes and contemporary plating, gaining a nuanced understanding of food and its cultural relevance.

One of the school’s most distinctive features is its emphasis on experiential learning. Every student completes an industry externship as part of their program, working in real restaurants, hotels, bakeries, or catering companies. This not only builds confidence and skill but also opens doors to employment and networking. Unlike more traditional culinary schools, Escoffier integrates business and entrepreneurship courses into its curriculum, teaching students how to cost a menu, manage a kitchen, and even launch their own food ventures. In this way, graduates leave not only as chefs, but as professionals equipped to lead and adapt in a competitive field.

Beyond the kitchen, Escoffier’s commitment to sustainability and food ethics resonates with today’s conscious culinary culture. The school promotes farm-to-table practices, waste reduction, and a respect for seasonality and sourcing. Students are encouraged to think about where food comes from—and where it’s going. With flexible online options and a global student body, Escoffier provides access to culinary education for people from all backgrounds, helping them turn a passion for food into a meaningful and lasting career. Whether dreaming of Michelin-starred restaurants or community-focused cafés, Escoffier graduates are shaping the future of food, one dish at a time.