Auguste Escoffier was an innovator in French cuisine in the early 1900’s. His career in cookery began at the age of 12 when he entered into apprenticeship in his uncle's restaurant, in Nice. Escoffier Chef Instructor: Escoffier chef instructor since 2017; Teaches: Foundation, Culinary Arts, World Cuisines, and Farm to Table. Georges-Auguste Escoffier was born in Villeneuve-Loubet, France, on Oct. 28, 1846. “My excellent baking education at the school and the empowering and supportive Chef Educators in my Pastry Arts program are ultimately what has given me the confidence to reach for the next level. Professional Background: Professional with 30 years of experience within the hospitality, education and entertainment sectors. Professional Background: I have 14 years of experience in the culinary industry, specializing in pastry. Cooking demonstration, skills exchange and banquet table presentation, International Food Festivals in Fuzhou and Hangzhou, China; November 6-15, 2012 After this apprenticeship he worked in restaurants in Paris; Monte Carlo; and Lucerne, Switzerland. 1st place 7th Annual Pastry Chef Competition NY, NY Domino sugar award Pastry Lead – Westin (Cleveland). HARMONY VALLEY FARM, Viroqua, WI 2003 – Personal Chef, Accomplishments/Experiences: After gaining fluency in Mandarin Chinese at the Defense Language Institute in Monterey, California, Ryan spent four years working for the NSA and Department of Defense as a translator, editor, and quality assurance manager. Lucky Devils Restaurant, Pastry Chef : Cookies, Cupcakes, Whoopie Pies, and More” published by Andrews McMeel. Throughout his career he has had the privilege of working for Ocean Properties, Hotel Water Parks Inc. Hyatt Hotels, Loews Hotels and Resorts, Wolfgang Puck Catering, Guckenheimer and Compass Group. –ServSafe After meeting César Ritz … Favorite Dish: Anything related to Baking or Pastries, Name and title: Jen Gross, Chef Instructor, Education: Auguste Escoffier School of Culinary Arts, Boulder Online, Professional Background: Baker for a National Chain, Owner of a small baking business, Bakery General Manager of a National Chain, Baking and Pastry Tutor, Baking And Pastry Chef Evaluator, Baking and Pastry Chef Instructor, Member Affiliations: The Bread Bakers Guild of America, Accomplishments/Experiences: Specializes in doughs, especially laminated doughs, used to make things like croissants and Danishes. Escoffier was born at Villeneuve-sur-Loup (later renamed to Villeneuve-Loubet), 9 miles (15 km) outside of Nice. She later moved to Virginia to take a position as Chocolatier, working alongside Tim Gearhart at Gearharts Fine Chocolates in Charlottesville before settling back in the Chicago area as a pastry chef at Bistro One West and DeEtta’s Bakery. Chef Rich is now living outside of Buffalo NY and has just entered a new adventure in his career working for Auguste Escoffier School of Culinary Arts. She worked her way through every front of house position, and graduated with a Bachelor of Science in Hospitality Administration from the University of Nevada, Las Vegas. My go to is try the kouign-amann and chocolate chip cookies at any bakery I go to. –BPS, Culinary Institute of America 2000 Professional Background: An industry veteran with over 20 years professional experience, Alisa has run her own catering and personal chef business, as well as a small 26-seat farm-to-table restaurant that she co-owned with her former husband. –Unsung Hero Award (2x) Escoffier was very slight of build, and his father may not have thought him suited for the blacksmith business. Favorite Dish: Anything chocolate – only slightly obsessed! Owner/operator of Three Sisters Farm & Ranch, LLC, a sustainable and regenerative agriculture whole diet farm. Wolfgang Puck Catering, Line Cook. Taught at Le Cordon Bleu College of Culinary Arts-Pasadena, CA and at the Art Institutes. Escoffier left a legacy of culinary writings and recipes that are indispensable to modern cooks, and remains perhaps the foremost name in French cuisine. Love of helping others in growing their baking skills to reach their dreams, Escoffier Chef Instructor: Chef Instructor since 2018 teaching Baking and Pastry Courses, Favorite Dish: Peanut Butter & Jelly Sandwich, Name and title: Chef Todd Haramic, Chef Instructor, Education: He is a partner in a small butcher shop and restaurant, working with local animals, making his own charcuterie and sausage, and training staff to manage all aspects of the restaurant. 1st place 7th Annual Pastry Chef Competition NY, NY Best dessert with espresso. Cesar Herrera has been a chef for 20 years, running food operations with different types of cuisines. Professional Background: 33 year veteran of the culinary industry; Worked at several luxury hotels in the Washington DC area including the Willard Intercontinental, The Inn at Little Washington (3 Michelin stars), The Inn at Sawmill Farms Relaix Chateaux (4 Stars,4 Diamonds); Owned and operated a Farm to Table Bakery (The Village Patisserie). Cooking Demonstration, Taste of Chicago 2011; June 27, 2011, Escoffier Chef Instructor: 2020: CU222 Farm to Table, CU122 Culinary Arts & Patisserie, CE167 Purchasing & Cost Control, and CE187 Menu Design & Management, Name and title: Chef Jason Goldman, Chef Instructor, Education: Johnson & Wales University, Providence, RI – A.A.A. https://chefspencil.com/13-best-culinary-schools-in-the-world, Restaurant Entrepreneurship & Culinary Training, Mentorship with ATK and Escoffier Instructors. Escoffier Chef Instructor: Eight years of hotel experience in upper food and beverage management positions and industry trainer in providing world class customer service. Currently owns Kiltedchefllc.com. TaDah – cake decorating apprentice Professional Background: Gina began her career in Food & Beverage brewing coffee and filling syrup dispensers for an all-day breakfast restaurant while she was in high school. Professional Background: Baking and Pastry and Culinary Industry experience ranging from high volume hotels, pastry shops, caterings and fine dining. Professional Background: Chef de Cuisine, Boiler Nine, Austin, TX; Pastry Chef, Micheal’s Genuine Food and Drink, Grand Cayman, Cayman Islands; Chef de Cuisine, Stoneleigh Hotel, Dallas, TX; Sous Chef, Driskill Hotel, Austin, TX. Name and title: Chef Karla Lomeli, Chef Instructor, Education: Education: Baking and Pastry Associate Degree from The Culinary Institute of America, Hyde Park NY; Hotels Restaurant Management Degree from Pima Community College. Name and title: Chef Steven Nalls, Culinary Instructor, Education: Graduated with honors and perfect attendance from the California School of Culinary Arts-Pasadena, CA, Professional Background: Spago Catering in Hollywood whose client list included the Oscars; Owner/operator of Three Sisters Farm & Ranch, LLC, a sustainable and regenerative agriculture whole diet farm, Awards: Won an ACF-certified culinary competition for NACUFS Central Region; Placed 2nd in the national competition, Accomplishments/Experiences: Began in the industry at 15 years old washing dishes and busing tables, Escoffier Chef Instructor: Escoffier chef instructor since 2012, Teaches culinary courses, A world traveler, she actively seeks out cooking classes in countries she visits, Name and title: Chef Suzanne Prendergast, Culinary Instructor, Education: Culinary School of the Rockies-Boulder, CO, Professional Background: Industry experience,-primarily catering-spans 4 decades; Owns and operates a small catering company in Boulder, CO, Accomplishments/Experiences: Originally from Montreal. Baking & Pastry, Professional Background: Worked in several aspects of the food industry including fine dining restaurants, hotel, retail bakery, and wholesale bakery. CU122 Culinary Arts and Patisserie Enriching More than Dough: Bringing Food Studies to Culinary School, Association for Rachel Wilson Chef Tutor at Auguste Escoffier School of Culinary Arts – Chicago. Favorite Dish: Sushi, Favorite Cuisines: Japanese and Thai, Escoffier Chef Instructor: Escoffier chef instructor since 2016; Teaches culinary, restaurant operations, entrepreneurship, technical writing, regional cuisines, culinary arts, farm to table, and technology courses, Name and title: Chef Jackie Parchman, Chef Instructor, Education: AAS in Food & Beverage Management, Le Chef College, Professional Background: Assistant Pastry Chef, Shoreline Grill-Austin, TX; Assistant Pastry Chef, Lakeway Inn Resort & Conference Center-Austin, TX; Pastry & Baking Instructor, Le Cordon Bleu College of Culinary Arts-Austin, TX; Over 24 years in the culinary industry, Awards: Bronze Medal-ACF Salon October, 2007; Silver Medal-ACF Salon June, 2009; Silver Medal-ACF Salon September, 2010, Member Affiliations: American Culinary Federation (ACF), Accomplishments/Experiences: Most memorable dining experience at Bocuse restaurant in Lyon, France 2001, Escoffier Chef Instructor: Escoffier chef instructor since 2014; Teaches pastry and culinary courses, Favorite dish is Crawfish Etouffée and Dirty Rice, Name and title: Chef Stephen Rafferty, Chef Instructor, Education: AOS in Culinary Arts, The Culinary Institute of America, Hyde Park, NY, Professional Background: Owner/Catering Chef, Yellow Submarine Foods, Austin, TX; Executive Chef, The Oasis Restaurant, Austin, TX; Chef, The Beverly Pavilion Hotel, Beverly Hills, CA; R&D Chef, Sun Mountain Foods, Manor, TX; Over 39 years in the culinary industry, Awards: Certified Executive Chef, ACF; Level I Sommelier, International Wine Guild, Member Affiliations: American Culinary Federation, Slow Food, Favorite Dish: Crawfish Etouffee and Dirty Rice, Escoffier Chef Instructor: Escoffier chef instructor since 2010; Teaches culinary and capstone, Name and title: Chef Cara Anam, Chef Instructor, Education: AAS in Culinary Arts, Southern New Hampshire University, Professional Background: Le Cordon Pastry Chef Instructor/Lead 15 years; Sur La Table Chef Instructor, Austin, TX; Wolfgang Puck Los Angeles, CA; Mansion on Turtle Creek Hotel, Dallas,TX; Four Seasons Hotel, Dallas, TX, Marriott Hotel, Dallas, TX; Frostyland Bakery, Manchester, N.H. 36 years experience, Awards: Certified Executive Pastry Chef, ACF; FMP, Escoffier Chef Instructor: Escoffier chef instructor since 2017; Teaches pastry, culinary and entrepreneurship, Cooked dinner for Chuck Norris and his family, Education: Texas Culinary Academy-Austin. While working his way up through the kitchen ranks while traveling back up the east coast, he landed in The OBX of North Carolina as the catering chef. on 4 ff. Autograph letter signed ("A. Escoffier") and 4 autograph draft menus for private dinners. Name and title: Chef David Knight, Chef Instructor, Education: AOS-New England Culinary Institute, Certificate in Baking and Pastry from Baltimore International Culinary Institute. Copyright © 2020 Auguste Escoffier School of Culinary Arts Home Gourmet and Escoffier Online International Culinary Academy dba Auguste Escoffier School of Culinary Arts - Chicago. Name and title: Chef Luke Shaffer, Chef Instructor, Education: Culinary Arts Degree, Le Cordon Bleu, Austin, TX; Bachelor of Science Radio-Television-Film, The University of Texas, Austin, TX, Professional Background: Executive Chef – 290 Grind; Chef de Partie – Swift’s Attic; Executive Sous Chef – Haddington’s. Awards: –MHI: Opening Team for $1,000,000,000 asset property Download Auguste Escoffier Culinary and enjoy it on your iPhone, iPad, and iPod touch. Awards: Certified Hospitality Educator, AHLEI Anyone working in today’s restaurant industry at a high level should know the name Georges Auguste Escoffier.. Escoffier is one of the most important figures in food: he helped develop the cooking profession to new heights, codified the five mother sauces and produced the kitchen brigade system that is still in use in most restaurants today.. Started at Escoffier in 2018 Awards: Legacy Award-Auguste Escoffier School of Culinary Arts, Accomplishments/Experiences: Food and Wine Festival- Graz, Austria 2010, Escoffier Chef Instructor: Escoffier chef instructor since 2019; Teaches culinary and entrepreneurship, Education: AAS Culinary Arts, The Art Institute of Houston; BT Hospitality Management, CUNY New York City College of Technology; MBA Sustainable Food Systems, Marylhurst University, Professional Background: Executive Chef, Port Royal Ocean Resort, Port Aransas, TX; Chef de Partie, Saks Fifth Avenue NYC; Banquet Sous Chef, PRINT./Press Lounge, NYC *Michelin-Recommended*; Executive Sous Chef, Lenox Hill Neighborhood House, NYC; Chef Instructor, Le Cordon Bleu, Austin, TX; Over 16 years in the industry, Awards: Experience abroad in Michelin recommended restaurants in Paris & Lectoure, France, Member: National Society of Collegiate Scholars, Slow Food, American Grant Writers Association, Name and title: Chef Scott Moore, Chef Instructor, Education: AAS in Culinary Arts, Texas Culinary Academy, Professional Background: Executive Chef, SFA Intercontinental Hotel-Austin, TX; Banquet Chef, Archer Hotel Domain; Chef, Carillon Restaurant-AT&T Center at UT Austin; 19 years in industry, Escoffier Chef Instructor: Escoffier chef instructor since 2017; Teaches culinary, Restaurant Ops, and entrepreneurship courses. My Chef Educators encouraged me to create the opportunities I could not otherwise find. High volume banquets up to 7,000 people. A.O.C Restaurant, Line Cook Fine dining restaurants include Le Cirque 2000, NY,NY; Melisse, Santa Monica, CA; Mark’s Place, Miami, FL, Awards: Gold medal and Best in Show awards at 2 ACF Culinary competitions; Eating Hip Hop, ASFS, State Park, PA, May 28-31, 2009 La imagen de los restaurantes con sus cocineros de blanco uniforme, preparando comidas higiénicamente en su lugar de trabajo se da por sentado en nuestros días. Also have 3 years of experience in banquets. Some time before 1878 he opened his own restaurant, Le Faisan d'Or (The Golden Pheasant) in Cannes. Cesar Herrera has been a chef for 20 years, running food operations with different types of cuisines. His father was a blacksmith and a tobacco grower. –MHI: #2 Company-Wide Quality of Food (New Orleans) Name and title: Chef Bryce Norblom, Lead Chef Instructor, Education: Bachelor’s Degree in Hospitality Management, Minor in Business Administration, Professional Background: Corporate training chef for Snooze AM Eatery, Owner/Operator for The Butcher’s Bistro. Professional Background: I have over 10 years experience in the industry. Professional Background: 15 years of culinary experience working everywhere in the front and back of the house. –Culinary Institute of America Alumni Association, Accomplishments/Experiences: Awards: Certificate of International Gourmet (China Hotel Association, 2014), Accomplishments/Experiences: College professor for over 17 colleges/universities across the United States and China. Auguste Escoffier School of Culinary Arts, Chef Instructor GARRISON MARKET, Garrison, NY 2003-2004 – Café Baker Co-Chair: Chef to Child Foundation, Chairperson: Marketing Committee, Advisory Board Member, Les Peters Juvenile Academy. Name and title: Chef Colette Christian, Chef Instructor. Accomplishments/Experiences: Servsafe Instructor & Proctor. If we can find you in the database, an email will be sent to your email address, with instructions how to get access again. Login The online courses you are trying to access are no longer available. –Le Cordon Bleu College of Culinary Arts – Chef Instructor (13 separate courses) Favorite Dish: Chicken fried venison with black pepper gravy, Escoffier Chef Instructor: Escoffier chef instructor since 2016; Teaches CE160 currently; previously taught CU101, CU122, CE129, CE167, CE187. (If it’s done well, of course)! Pastry Cook – Medici on 57 (Chicago) Innisbrook Golf Resort. On his twenty-second birthday, his friends bought him a grill, and he started hosting weekly dinners out of his apartment in college. START YOUR 14-DAY FREE TRIAL IN 2 EASY STEPS. NEWBURY COLLEGE, (School of Culinary Studies), Brookline, MA 2009-2019 – Associate Professor –MHI: Generated $865,000 in incremental revenue for 1 calendar year –Chef Rôtisseur, Chaine des Rotisseurs Int’l Gastronomic Association Before coming to the school, Susie Wolak worked her whole career in the industry as a Pastry Chef. All rights reserved. Your information will not be shared. Rather, he experienced a classically disciplined and strenuous apprenticeship. Georges-Auguste Escoffier (Villeneuve-Loubet, Francia, 1847 - Montecarlo, Mónaco, 1935) Cocinero y gastrónomo francés. DEVOTAY, Iowa City, Iowa 2004-2006 – Sous Chef At Escoffier, you’ll learn from supportive chef instructors who understand the culinary world and bring years of experience into the classroom and kitchens. Escoffier Chef Instructor: Escoffier chef instructor since 2019; Teaches: BK 201, BK 121, CE 155, CE 185, & CE 225. Master of Education, American Intercontinental University His journey down the culinary works began at a young age of 13, when he […] Marcel’s – part time instructor –MHI: Created Revenue Management documents that became Company Best Practices I am excited about my new career after I graduate. He was introduced into the restaurant industry at a very young age. Senior Lead Chef Instructor, Chef Anne Lanute COMPASS GROUP, Boca Raton, FL 2006 – Executive Catering Chef Ryan Hodros grew up in a small community in rural Ohio in a home alongside an enormous cornfield. –MHI: #3 Company-Wide Quality of Food (San Diego) Gina managed several restaurants on the Las Vegas Strip, including House of Blues, and Foundation Room. –UF: Student Avg 98% overall score At thirteen he became an apprentice at his uncle's restaurant, Le Restaurant Français, in Nice. A handy index to all Auguste Escoffier recipes that I have completed thus far, ordered by number. –Central Florida Hotel & Lodging Association Starting with Hilton Hotels then going to work for Clubs Corporation of America at their Flag Ship Property, The Metropolitan Club in Chicago and then going back to work for Chicago Hilton. –Chaine des Rotisseurs Int’l Gastronomic Association He spent the first few years of college in Alaska, where he first experienced working in professional kitchens and bakeries. Under the strict tutelage of his uncle, Escoffier endu… Escoffier Chef Instructor: Escoffier chef instructor since April, 2020; Class: CU 101 and CE 129. In 2012, started teaching for Craftsy.com/Bluprint and currently has seven baking classes on Craftsy/Bluprint. After completing his education, he moved to Seattle and worked at the Rainier Club for three years, eventually earning the title of lead a la carte cook. Since 2008, he has served as a Controller/CFO for professional service firms, logistics, architectural/engineering, SaaS, and design services. Avocationally, she taught for Williams Sonoma and Sur la Table. The school strives to provide programs that are consistent with Escoffier’s culinary standards and teachings as well as introduce students with modern cooking techniques and skills. Carlton Hotel, London, and n. p. 8vo. He left school, aged 13, to work in his uncle’s restaurant in the city. Favorite Dish: I am obsessed with ingredient function because the more we know the better we bake. Trained as a chef at the New England Culinary Institute in Montpelier, Vermont. His next project would be the Executive Chef at “Docks Bar & Grill,” located on Bangs Lake in Wauconda, IL. Name and title: Gina Marano PhD, Lead Instructor – FBO, Education: Doctor of Philosophy in Hospitality Administration, University of Nevada Las Vegas. Auguste Escoffier King of Chefs 1846-1935 Auguste Escoffier, "The Chef of Kings and The King of Chefs," was born in the Riviera town of Villeneuve-Loubet, France, on October 28, 1846. Professional Background: Gregory has 17 years of experience in Culinary Management from positions of Culinary supervisor up to Chef Manager. Chef Christopher Diehl graduated from Johnson & Wales University in 2000 with a degree in culinary arts. Accomplishments/Experiences: Several accolades from food show competitions. Ryan Hodros grew up in a small community in rural Ohio in a home alongside an enormous cornfield. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012” and “Best Restaurant in Lake County” by the Daily Herald. L’art de la Patisserie Certificate, The French Pastry School, Chicago, IL. Professional Background: 30+ years experience in the culinary field; Teaching professionally for over 10 years. He stayed there until the start of the Franco-Prussian warin 1870, when he became an army chef. A lot of Escoffier's ideas and ways of working were based on Antoine Carême's. Member Affiliations: (ACF) American Culinary Federation, Chaîne des Rôtisseurs, Disciples d’Escoffier. Throughout his career he has worked in all spectrums of the culinary world from corporate chain restaurants, to high end resort properties, and eventually becoming a chef owner of his own establishments. to Cake Decorating & Intro. Began teaching career in Boulder Colorado in 2007 to present. Gone are the days of having to put your life on hold to pursue advanced learning in the field of your dreams. Pero esta idea de la cocina en un restaurante estaba bien alejada de la realidad antes del siglo XIX. 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