Culinary School of the Rockies and Culinary Academy of Austin officially launch as the Auguste Escoffier Schools of Culinary Arts

The first two Auguste Escoffier Schools of Culinary Arts have launched in Boulder, Colorado and Austin, Texas. The schools incorporate the methods, principles and systems of Auguste Escoffier, while addressing contemporary culinary trends from around the globe and putting a unique focus on seasonal foods, farm-to-table, and sustainable practices. Both schools offer professional Culinary Arts and Pastry Arts programs, as well as Home Cook classes for the culinary enthusiast.

Chef Mark Dowling, VP of academics and executive chef at the Auguste Escoffier School of Culinary Arts, in the school's new uniform

 “I cannot think of a better springboard for students’ careers,” said Chef Mark Dowling, vice president of academics and executive chef at the Auguste Escoffier School of Culinary Arts, “than learning the methods, recipes, and the philosophy of the man who in many ways is responsible for modern cuisine.”

The Culinary School of the Rockies (CSR) and the Culinary Academy of Austin (TX) were purchased last summer by Triumph Higher Education Group of Chicago who formed an affiliation with the Auguste Escoffier Foundation and Museum in France and with Michel Escoffier, great grandson and president of the Foundation. Michel Escoffier serves on the national advisory board for the Auguste Escoffier Schools of Culinary Arts, and will assist in building a cadre of world-class chef advisors to their programs. Students will have the additional benefit of getting context and history directly from the Escoffier family.

The Auguste Escoffier schools integrate the best of CSR and CAA programs with a more comprehensive focus on the principles, methods, recipes and quality standards of Escoffier. The unique farm-to-table externship at the Boulder location, for example, will also be implemented in Austin, subject to regulatory approvals. The externship allows students to directly experience where their food comes from, and how much effort goes into growing and producing organic produce, free range meat and poultry, and other foods.

Visit www.escoffier.edu.