Boulder, United States
637 S Broadway H
N/A
+1 8772490305
I strongly believe a school is as much about fit and effort as it is the education itself. For me, Escoffier as exactly the right place offering just the opportunity I needed to gain the credential to break into the Culinary R&D field. I loved the fast-paced, condensed schedule, demanding classes, and even more demanding instructors. I couldn't trade my time at Escoffier for anything. I made lasting friendship and the staff worked hard to ensure I was set up for success when I graduated. For better or worse, I missed my actual graduation ceremony because I was still working in London at the time because the course got me into an amazing restaurant near Kensington. How about that for a reference?
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The classes that are in the kitchens are very good. But all the other classes are trash. There was an instructor that recommended a resume that was 16 pages long...and the business math class placed theft as the same category as goods sold. Then the nutrition class claimed that the DNA of the food you eat is absorbed into your own DNA. The instructors also do not hold students to any standard. I found a meat grinder on the shelf to still have old shell fish in it. Also, the deli slicer never has its blade removed for cleaning, because it's \too dangerous for the students to do\. I found this out when I wanted to clean it thoroughly after finding tumors in the ham that was to be served to my family. I was also reprimanded for scolding a classmate for liking mayo from a utensil before placing it in the cabinet. I was told that it was unkind to scold a fellow for placing a fork in his mouth and assuming it was clean and sanitized. If myself and my class were held to an higher standard, we would have learned much more. Raise your standard, hire instructors with some balls and knowledge, and you will improve. Chef Knight is a perfect example of what you need. Chef Chris is a great example also. The rest suck.
Steer clear of this place for any type of remote job. They are totally unprofessional and already select people before they interview them. It was a remote interview and I came with questions ready for an hour interview like the recruiter Jaime said. It ended up being a complete joke of a half hour interview and they wanted to see my cat at the end. A horrible waste of time when they want admissions to constantly nag people to enroll. I have years of customer service and recruiting experience and a day later I was emailed and told they aren’t interested.
I couldn't believe an online culinary school could be for real! My life didn't allow for uprooting and going to school elsewhere so I decided to give it a try. It's one of the best things I've ever done. Not only does the school prepare you for working in a professional kitchen, they teach you the business aspect. They were always ready to help and the instructors are very responsive. This program is especially helpful for those in the field ready to take the next step.
This is one of the greatest schools you will ever attend. The classes are so detailed and the instructors go through every detail of what you need to do for your assignments. I am doing my classes online and when I first thought about doing them online I was actually a little scare because I have gotten two degrees from Penn Foster and my experience with them was pretty bad. Auguste Escoffier school of culinary arts helps you with everything along the way. One of the hardest parts getting through is the financial aid and my advisor made it so simple and guided me along the way. Every instructor I have met lays out every assignment thoroughly and make them look so easy. The school provides alot of tools to help you get started. The recipes that you receive every week to do are actually budget friendly. You will not regret attending this school. It's the best thing I have done for myself. I am a 28 year old mother of 4 that has personally been affected by covid-19 and I am so grateful that I have had Escoffier as a constant thing in my life during this horrible time.
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