Student Success Stories

Group of five culinary students in white chef coats walking outdoors near Boulder campus, smiling and talking on a cloudy day with pine trees in the background

Group of Escoffier culinary graduates smiling in white chef coats and hats during commencement ceremony

Four Escoffier culinary students smile together in a commercial kitchen, wearing white chef coats and black hats

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Getting Started at Escoffier

“I decided to enroll in the Escoffier Plant-Based program at age 60 and am so happy I did. From day one, learning how to hold my knife correctly was a major game changer […] Age is not a deal breaker, it is a blessing.”*

Jeanette RideauOnline Plant-Based Culinary Arts Graduate

Escoffier culinary student in uniform holding a red #EscoffierProud sign in kitchen.

Taking Classes Online

“The online program is so detailed. When making your assignment you have to take step-by-step pictures [and] there are Zoom sessions with great chefs. I’ve learned so much online!”*

Danelle EsquivelOnline Culinary Arts Graduate

Escoffier culinary student in chef coat taking a photo of freshly baked bread in a modern kitchen

Externship Highlights

“My externship was amazing. My head chef and director at the time was from France […] I learned so much being there. And after I finished, they hired me. I worked there until I went to Paris over the summer, and I’ve been working there ever since.”*

Suhalia GantOnline Baking & Pastry GraduatePastry Cook at Sugar Fixé Pâtisserie

Smiling Escoffier culinary student Reshmanth Gummadi in apron and glasses standing outside a restaurant.

Graduation & Life After Escoffier

“I’ve had so many job offers it’s ridiculous. I’m currently working as a private chef in a large sorority house, and I launched a personal chef business that has completely changed my financial situation.”*

Daniel MeadowsOnline Baking & Pastry GraduateOwner of The Dynamic Apron

Group of diverse Escoffier culinary students in uniform raising hands and smiling outdoors

*This information may not reflect every student’s experience. Results and outcomes may be based on several factors such as geographical region or previous experience.

Getting Started at Escoffier

“The Chef Instructors here truly care about the students and the quality of the education. Having gone through the entire Escoffier experience in Boulder now, that’s the one thing that stands out to me above other educational experiences that I’ve had.”*

Shane Witters HicksBoulder Culinary Arts GraduatePersonal Chef/Educator at The Soulful Spread

Smiling Escoffier graduate Shane Witters Hicks in street market abroad, wearing an apron and standing in front of colorful vendor stalls.

Taking Classes in Boulder

“Escoffier really teaches you the science behind food. You understand what each component does down to the molecular level. It does a really good job of just giving you a really good foundation.”*

Wes DuckworthBoulder Baking & Pastry Arts GraduatePastry Chef and Entrepreneur, Hall & Worth and Ducks Dozen

Escoffier culinary students work together in a commercial kitchen preparing dishes and sharing tools

Externship Highlights

“Chef Maggie has no problem passing on all of her knowledge. I’m constantly asking her questions. Why wouldn’t I, when there’s someone as experienced as her and I can learn as much as humanly possible?”*

Jackson HusseyBoulder Culinary Arts GraduateFormer Extern, current Employee at La Marmotte

Escoffier culinary student Jackson Hussey and four other cooks in colorful aprons smile outside La Marmotte restaurant with mountain backdrop.

Graduation & Life After Escoffier

“You could spend ten years working in restaurants and not get the experience that you’re going to get [at Escoffier]. Every time I’ve gone from one place to another, my pay has increased, and I’ve never had a problem getting a job.”*

Brent UnruhBoulder Culinary Arts Graduate

Group of Escoffier graduates in white chef coats smiling and celebrating outdoors with trees in the background.

*This information may not reflect every student’s experience. Results and outcomes may be based on several factors such as geographical region or previous experience.

Getting Started at Escoffier

“I filled out an application, and a day later they reached out to walk me through the process. I think Escoffier was definitely a good decision for me. Escoffier really kindled that passion.”*

Shai FernandezAustin Culinary Arts GraduateSous Chef at Sheraton Hotels & Resorts

Escoffier graduate Shai Fernandez poses confidently in an urban garden setting outside a modern restaurant

Being a Student in Austin

“The doors that are opened by being at the Austin campus are mind-blowing. You get to meet with a lot of chefs that you probably wouldn’t be able to meet in your normal life. You can’t match that.”*

Katie SualogAustin Baking & Pastry Arts Graduate

Escoffier culinary students and chef instructor grilling at an outdoor barbecue cooking lesson

Externship Highlights

“Everyone in my Antarctica externship was so helpful and encouraging, it was great. The support and the people I got to work with was awesome. The experiences were incredible.”*

Douglas RhoadesAustin Culinary Arts GraduateChef/Instructor at Fire Mountain Residential Treatment Center

Escoffier graduate Douglas Rhoades standing beside McMurdo Station sign in Antarctica with icy landscape in background

Graduation & Life After Escoffier

“I’m turning 40 this year. And I took a chance about two years ago [to go to Escoffier Austin], and changed a career that I wasn’t happy in to something that was totally crazy, then to working at the number one barbecue place that exists on the planet.”*

Michael FieldsAustin Culinary Arts GraduateCutter and Pit Room Cook at Franklin Barbecue in Austin, TX

Two Escoffier culinary graduates in chef hats hug during a joyful graduation ceremony

*This information may not reflect every student’s experience. Results and outcomes may be based on several factors such as geographical region or previous experience.

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Escoffier Stories in Their Own Words

Smiling culinary student Tiffany Moore in red and white Escoffier shirt standing outdoors

“They really do care about you at Escoffier. They really want you to succeed.”*

Escoffier culinary student Joseph Low cracks an egg during a hands-on cooking lesson at Escoffier

“The one word that would describe my experience at Escoffier would be fulfilling.”*

Happy Escoffier student Reshmanth Gummadi in black chef's coat and denim apron standing outside a restaurant with neon signs

“This externship is helping me get prepared for the workforce.”*

Escoffier culinary student Jaqueline Rodriguez Ornelas in an Escoffier kitchen

“You’re in one class the whole time with your classmates […] you just create a bond.”*

Tattooed chef Lance McWhorter wearing a black coat and backwards cap standing in front of a rustic brick wall

“Escoffier has really helped me in all aspects of my culinary career.”*

Focused culinary student Alana Leon Velez carefully prepares a dish at Escoffier.

“If I had to describe one word about culinary school it would be freedom.”*

*This information may not reflect every student’s experience. Results and outcomes may be based on several factors such as geographical region or previous experience.

“The Chef Instructors here truly care about the students and the quality of the education. Having gone through the entire Escoffier experience in Boulder now, that’s the one thing that stands out to me above other educational experiences that I’ve had.”*

Escoffier culinary arts student and plant-based enthusiast Shane Witters-Hicks

Shane Witters Hicks Boulder Culinary Arts Graduate, Personal Chef/Educator at The Soulful Spread

“I had researched culinary schools for a couple of years. Escoffier kept coming up in my top five. I looked at graduation rates, retention rates, enrollees, and how many people were working in the industry after three to five years. Escoffier was consistently at the top of the list.”*

Brent Unruh Boulder Culinary Arts Graduate, Executive Chef at Target Hospitality

“That [one-on-one attention] is what makes Escoffier so different from any other culinary school I researched. That’s what a lot of people with cognitive disabilities need. They need that clarification.”*

Cassie Wallace Online Baking & Pastry Graduate, Owner of Joan and Pearl’s Bakery

“One of the huge deciding factors for me to choose Escoffier over other schools was the farm-to-table section available to us here. Studying farms was something I decided was absolutely necessary for my education. I didn’t want to go somewhere if they didn’t want to talk about it.”*

Kadie Sardo Boulder Culinary Arts Graduate, Pastry Chef at Give Thanks Bakery

“I chose to attend Escoffier at this stage in my career as a way to keep me relevant in the industry and up to date with certification. I go to any length to be the best in my career that I may be. As an active-duty soldier, online school is a great way to stay consistent with education. There is a big need for culinary arts training in my career, but there is not a lot of time to accomplish this.”*

Staff sergeant Michael Allen, online culinary arts graduate

Michael Allen Online Culinary Arts Graduate, Restaurant General Manager, U.S. Army NATO Brigade

*This information may not reflect every student’s experience. Results and outcomes may be based on several factors such as geographical region or previous experience.