Baking & Pastry, Professional Background: Worked in several aspects of the food industry including fine dining restaurants, hotel, retail bakery, and wholesale bakery. Reviews from Auguste Escoffier School of Culinary Arts students located at Austin, TX and find about the certifications, programs, course fee, admission and more to choose the right school for you. Education: BPS Culinary Business Management-The Culinary Institute of America, NY; Masters in Food Studies, focusing on Food Systems, NYU-Summa Cum Laude. On his twenty-second birthday, his friends bought him a grill, and he started hosting weekly dinners out of his apartment in college. 1st place 7th Annual Pastry Chef Competition NY, NY Domino sugar award TX, Professional Background: Executive Chef, Treaty Oak Dripping Springs TX; Chef, Hanzo, San Antonio TX; Executive Chef, Brigid/Francis Bogside San Antonio TX; Airborne Infantry U.S.Army; Chef, Sandbar, San Antonio TX; Sous Chef, The Driskill Hotel Austin TX, Awards: 2016 Best New Restaurant-Thrillist; Culturemap; 3 Army Achievement Medals; Outstanding Volunteer Service Medal-U.S. Military, Accomplishments: Cooked dinner for Chuck Norris and his family; Appeared on multiple morning news cooking segments, Favorite Dish: Chicken mole and saffron rice, Name and title: Chef Emily Maddy, Chef Instructor, Education: Diploma in Culinary Arts, Western Culinary Institute, Portland, OR. Toured restaurants in Barcelona, Spain, July 2019, through CICD Center for International Career Development, Escoffier Chef Instructor: Escoffier chef instructor since 2011; Teaches pastry, culinary, nutrition, restaurant operations and entrepreneur courses; Mentor of student philanthropic group 4UCrew, Name and title: Chef Pavla Van Bibber, Chef Instructor, Professional Background: Sous Chef & Pastry Chef, Longhorn Village-Austin, TX; Sous Chef, Westwood Country Club-Austin, TX; Pastry Chef, Lakeway Inn & Conference Center- Austin, TX; Pastry Chef, University of Texas-Austin, TX; Owner, Torts & Flours-Georgetown, TX; Pastry Chef, Dolazal Bakery-Zlin, Czech Republic; Owner, Pavla’s Catering- Austin, TX; Over 30 years of experience in technique, business logistics, menu development, budgeting, forecasting, and customer service, Awards: Unsung Hero Award; 19 various statewide pastry competition awards & medals; Employee of the Month and Employee of the Year, Westwood Country Club, Member Affiliations: American Culinary Federation; Disciples d’ Escoffier, Escoffier Chef Instructor: Escoffier chef instructor since 2011; Teaches pastry, culinary, and restaurant operations, Name and title: Chef Clifton Dickerson, Chef Instructor, Education: AOS Culinary Arts, The Culinary Institute of America; Secondary Teaching Certification, Texas State University. –AOS, Culinary Institute of America 1998, Professional Background: 30+ years Experience in F&B/Hospitality 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. Bachelor of Arts, Cal State University, Los Angeles, CA, Professional Background: –Certified Culinary Educator, ACF –American Culinary Federation Georges-Auguste Escoffier was born in Villeneuve-Loubet, France, on Oct. 28, 1846. Professional Background: Owner, Culinary Expressions Catering-Kansas City, MO; Executive Chef, Bayview Plaza Hotel-Santa Monica, CA; Executive Chef, The Embassy on the Park Hotel; The University Club and Nabil’s Continental-Kansas City, MO; Executive Chef, Milburn Country Club-Mission, KS; Executive Chef, The Brass Heron At Wexford Place-Parkville, MO; Executive Chef, Airport Hilton-Wichita, KS, Awards: 2006 Top Ten Finalist of 500 Teams, American Royal BBQ Contest; Recipes Featured in Bon Appetit Magazine; Best Clam Chowder from the Wichita Eagle Beacon. According to CulinaryOne.com, Escoffier scores in the top 10 of culinary school ratings, with our chef instructors being a major factor in that ranking. Professional Background: Career development in South Florida including some of the most popular dining destinations between 1986-2000. Aprendió el arte culinario en un restaurante de Niza propiedad de su tío, donde entró a trabajar a la edad de trece años. Please see our new online cooking classes in partnership with America’s Test Kitchen (ATK). Accomplishments/Experiences: Several accolades from food show competitions. Name and title: Chef Jennifer Kempin, Chef Instructor. –Instructor/Proctor, ManageFirst, National Restaurant Association Kitchen Academy, Chef Instructor Owned and operated a successful cottage baking business Avocationally, she taught for Williams Sonoma and Sur la Table. Cesar Herrera has been a chef for 20 years, running food operations with different types of cuisines. Name and title: Chef Karla Lomeli, Chef Instructor, Education: Enriching More than Dough: Bringing Food Studies to Culinary School, Association for NEWBURY COLLEGE, (School of Culinary Studies), Brookline, MA 2009-2019 – Associate Professor CU132 World Cuisine, Name and title: Chef Larry Lujan, Chef Instructor, Professional Background: 20 years in culinary and management, Accomplishments/Experiences: Participated in growing a restaurant chain including opening new locations. Escoffier Chef Instructor: College of DuPage – adjunct faculty member for Intro. 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. Favorite dish is Italian sausage and onion wood-fired pizza with a cold IPA, Name and title: Chef John Hummel, Lead Chef Instructor. But I have found passion in teaching, which I have also done at a technical college and a youth corrections facility. Pastry Chef – Sandpearl Resort, Carlouel Yacht Club. Awards: Worked at James Beard semi-finalist Restaurant Gwendolyn in San Antonio, TX, Accomplishments/Experiences: Worked in several James Beard nominated restaurants, Escoffier Chef Instructor: Escoffier chef instructor since 2020; Teaches culinary courses, Name and title: Matthew Fowler, Business Instructor, Education: Masters Degree in Accounting, University of Phoenix, Ph.D. Management/Accounting, Capella University. Name and title: Chef David Knight, Chef Instructor, Education: AOS-New England Culinary Institute, Certificate in Baking and Pastry from Baltimore International Culinary Institute. Favorite Dish: I am obsessed with ingredient function because the more we know the better we bake. High volume banquets up to 7,000 people. –National Restaurant Association Ryan Hodros grew up in a small community in rural Ohio in a home alongside an enormous cornfield. Auguste Escoffier: Founder of Modern Cuisine. His next project would be the Executive Chef at “Docks Bar & Grill,” located on Bangs Lake in Wauconda, IL. Get every recipe, review, rating, tip, and video! Madeleine & the Traveling Bakeshop – cake decorating, pastry, and catering side business, Member Affiliations: IL ICES (International Cake Exploration Societe), Accomplishments/Experiences: 2nd Place in the Student Chocolate Showpiece Competition – 2014, Assistant to Team USA for the Coupe du Monde de la Patisserie – 2015, Outstanding Graduate for College of DuPage – 2014, Escoffier Chef Instructor: Escoffier chef instructor since 2020; Teaches baking and pastry courses (BK141, BK201, CE155), Favorite Dish: Pan Seared Salmon with a lemon butter sauce over leafy greens… YUMMMMM, Name and title: Chef Krystal Dandie, Chef Instructor, Education: Associates Degree in Culinary Arts & Food Service Management – Johnson & Wales University 2009. Senior Lead Chef Instructor, Chef Anne Lanute During her time at UNLV, Gina developed curriculum for both undergraduate and masters level courses in the Hospitality College. 1st place Old Family Recipe culinary competition Baltimore, MD, Accomplishments/Experiences: Served 6 years in Navy Seabees, 4 years in Army Field Artillery and 20+ years as volunteer with Search and Rescue, Favorite Dish: Kabob Juje with saffron rice, Escoffier Chef Instructor: Teaching professionally for 7 years; Escoffier chef instructor since 2018; Teaches culinary and pastry courses, Traveled extensively through Europe, experiencing the cuisine and absorbing the culture each country introduces to their food, Name and title: Chef Richard Jensen, Lead Culinary Instructor, Education: AOS California Culinary Academy. Opening Restaurant Chef McCoy’s Kitchen, Hyatt Hotels, Opening Chef De Cuisine Precinct Bar, Loews Hotels and Resorts. Specializes in doughs, especially laminated doughs, used to make things like croissants and Danishes. –University of Florida – Chef Instructor (24 separate courses) We’re using the numbering system from the first English translation of Escoffier’s full fourth French edition  of Guide Culinaire, which includes 5012 numbered recipes. THE FOOD PROJECT, Boston, MA 2008-2009 – Culinary Educator She designed breads and desserts for the highly-acclaimed Rathbun’s, Krog Bar, and Kevin Rathbun Steak. According to CulinaryOne.com, Escoffier scores in the top 10 of culinary school ratings, with our chef instructors being a major factor in that ranking. Copyright © 2020 Auguste Escoffier School of Culinary Arts Home Gourmet and Escoffier Online International Culinary Academy dba Auguste Escoffier School of Culinary Arts - Chicago. A handy index to all Auguste Escoffier recipes that I have completed thus far, ordered by number. He stayed there until the start of the Franco-Prussian warin 1870, when he became an army chef. Auguste Escoffier began his long and distinguished professional culinary career at the age of 13 and retired 61 years later. Tanto así que pocos se atreven a comer en un sitio donde la cocina no luzca de manera impecable. Pastry Lead – Westin (Cleveland). –ServSafe Favorite Dish: My favorite dish to cook is homemade pasta – cacio e pepe. Auguste Escoffier was an innovator in French cuisine in the early 1900’s. Copyright © 2020 Auguste Escoffier School of Culinary Arts. Escoffier showed a natural knack for painting, but his father took him to Nice where the thirteen-year-old multifaceted talent started his apprenticeship under his uncle in the famous restaurant Le Restaurant Francais. We value your privacy. Auguste Escoffier, in full Georges-Auguste Escoffier, (born October 28, 1846, Villeneuve-Loubet, France—died February 12, 1935, Monte-Carlo, Monaco), French culinary artist, known as “the king of chefs and the chef of kings,” who earned a worldwide reputation as director of the kitchens at the Savoy Hotel (1890–99) and afterward at the Carlton Hotel, both in London. 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. 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