–Eagle Scout with Gold Palm, BSA Copyright © 2020 Auguste Escoffier School of Culinary Arts. An entrepreneur; interior decorator and fashion designer/stylist in the entertainment industry and photography. Professional Background: 40 year veteran of the industry; Flagstaff House-Boulder, CO; Charlie Trotters-Chicago, IL; 221 South Oak Bistro and Allred’s Restaurant-Telluride, CO. Gina managed several restaurants on the Las Vegas Strip, including House of Blues, and Foundation Room. Eating Hip Hop, ASFS, State Park, PA, May 28-31, 2009 –Unsung Hero Award (2x) California School of Culinary Arts, Los Angeles, CA 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. Gregory spent the majority of his career working in corporate hotels before taking a different direction into corporate dining. CE167 Purchasing and Cost Control Accomplishments/Experiences: TV host for local Arizona television show focusing on the culinary community. Favorite Dish: Raw oysters with horseradish and lemon, Name and title: Chef JD Forde, Chef Instructor, Education: Associate Degree Culinary Arts, Le Cordon Bleu, Austin, TX. ‎Features include: - browse the content of your courses, even when offline - receive instant notifications of messages and other events - upload images and other files from your mobile device - and more! Education: A bread baking class in high school inspired a lifelong love of baking. Escoffier Chef Instructor: Escoffier chef instructor since 2020; Teaches culinary and general education courses, Name and title: Chef Benoit Coquand, Culinary Instructor, Education: French Culinary School BEP-CAP Cuisine, Professional Background: Chef owner, Chef Manager, Private Chef, Awards: Winner of the creative Caesar salad competition in Houston, TX, Member Affiliations: ACF Certified Executive Chef, Accomplishments/Experiences: Running his own restaurant, Private chef for high profile clientele, Escoffier Chef Instructor: Escoffier chef instructor since 2020, Teaches culinary courses-World Cuisine, Member of American Culinary Federation and Slow Food, Name and title: Chef Robyn McArthur, Executive Chef, Education: BA, University of Arkansas-Little Rock, AR; AOS Culinary Arts, Johnson & Wales University; Pâtisserie Certification, École Lenôtre-Plaisir, France, Professional Background: Owner & Executive Chef, Caraway Café & Catering; Caterer-Food Network, QVC, Ralph Lauren, Better Homes and Gardens, Southern Living and Today Show; Chef de Cuisine, City Grill; Chef de Tournade, Charleston Grill; Owner Operator, Java Junction Food Truck, Awards: Best New Restaurant, Savannah Morning News; Best of Savannah, Savannah Magazine; Featured Wedding Caterer, Savannah Magazine; Winner, Girl Scout Cookie Recipe Contest, Girl Scouts of America; Featured Chef and Restaurant, Delta Sky Magazine; 3rd place Gingerbread Competition, Festival of Trees, Atlanta, GA; 31st Annual Chilly Chili & BBQ Cook-Off- 2nd Place, Member Affiliations: Slow Food; Farm and Ranch Freedom Alliance; Disciples d’Escoffier; FCCLA; American Culinary Federation; Sheldrick Wildlife Trust; Austin Food and Wine Alliance; Clinton Foundation, Accomplishments/Experiences: Atlanta Food and Wine Festival-Participant; Featured at Salute to Southern Chefs- Charleston, SC; Guest Speaker at Bullock Museum- Austin, TX; Chocoholic Frolic- Benefit to Fight Breast Cancer- Contributor; Mardi Paws-Benefit for Savannah Animal Shelters-Contributor; Austin Food and Wine Festival-Participant & Student Coordinator; Hot Luck Participant & Student Coordinator; Luck Reunion-Participant & Student Coordinator; FCCLA-Designer of Regional Menus and Judge Coordinator; America’s Test Kitchen-Boston Eats-Participant; Austin City Limits; Chefs Roll-Anti Convention; Austin Food and Wine Alliance Career Conference-Coordinator of High School Culinary Competitions; Chef of Wine Arts-International Wine and Spirits Guild; Stage-Institut Paul Bocuse; Wine & Swine; Official Drink of Austin; Live Fire, Favorite Dish: Gumbo or anything someone wants to cook for me (since I am usually the one who ends up cooking), Escoffier Chef Instructor: Escoffier chef instructor since 2010; Head of Academics since 2013, Favorite Dish: Poulet Chasseur with Pappardelle, Name and title: Chef Gary O. Ackerman, Executive Chef, Education: Austin Community College, Austin, TX; Texas State University, San Marcos, TX, AAS, Auguste Escoffier School of Culinary Arts, Austin, Tx, Professional Background: Chef Instructor, Le Cordon Bleu–Austin,TX; Chef and Owner, Gary-O’s Café–Bulverde, TX; Executive Chef, Emily Morgan Hotel at Alamo Plaza–San Antonio, TX, Awards: Student’s Choice Award, Educator of the Year Nominee-Career Education Corporation, Member Affiliations: American Culinary Federation (ACF) member, ACF Certified Executive Chef (CEC), Foodservice Management Professional (FMP), Accomplishments/Experiences: Silver Medal, American Culinary Federation Open K Competition, Star Chefs of South Texas, March of Dimes Fund Raiser, Escoffier Chef Instructor: Escoffier chef instructor since 2015; Teaches culinary courses, Name and title: Chef Tammie Barnhill, Chef Instructor, Education: Diploma in Culinary Arts, Valedictorian & Student Ambassador, Auguste Escoffier School of Culinary Arts-Austin, TX; International Sugar Arts-Certificates in Gumpaste, Fondant, and Icing Technique, Professional Background: Executive Pastry Chef/Owner, Cake Artistry; Pastry Chef/Pantry Chef, Jaspers, Austin, TX, Awards: Recognized For Contributions to Meals On Wheels, March of Dimes, Communities in School-Midland, TX; Featured in Midland Reporter-Telegram, Member Affiliations: ACF, International Cake Exploration Societé, Capital Confectioners Club Association, Accomplishments/Experiences: Won best in show for petit fours at ‘That Takes the Cake’ Cake Show. 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.. Co-Chair: Chef to Child Foundation, Chairperson: Marketing Committee, Advisory Board Member, Les Peters Juvenile Academy. –MHI: #3 Company-Wide Quality of Food (San Diego) French chef, restaurateur and culinary writer (1846-1935). He soon discovered conditions were bad – the kitchen was hot and noisy, and he was bullied by the staff. 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). –Marriott International – Culinary Arts Management: 9yrs (6 separate hotels/resorts), Awards: Professional Background: Has vast experience working in fine dining restaurants in the East Bay and San Francisco area such as Aqua, Redwood Park, Masa, Rubicon, Blackhawk Grille; Chef de Cuisine at Meadowood, a world-class resort and Club in Napa Valley, CA; Director of Education/Executive Chef of the Le Cordon Bleu in San Francisco and Sacramento. He started as a kitchen boy and commis-saucier (sauce boy), and was initiated into the basic tasks of restaurant upkeep, such as the selection of ingredients and the servicing of customers. Taught CU101, CU122, CU222 CE167, CE187, and helped teach and design the Capstone Class. Georges-Auguste Escoffier (Villeneuve-Loubet, Francia, 1847 - Montecarlo, Mónaco, 1935) Cocinero y gastrónomo francés. Chef Anne began working in the restaurant industry 20 years ago while finishing Bachelor’s degrees in Psychology and Writing and later earning her Master’s before enrolling in pastry arts school. His father was a blacksmith and a tobacco grower. Genealogy profile for Auguste Escoffier Auguste Escoffier (1846 - 1935) - Genealogy Genealogy for Auguste Escoffier (1846 - 1935) family tree on Geni, with over 200 million profiles of ancestors and living relatives. Nine years industry teaching as chef instructor and program director for Hospitality and Culinary Arts at Front Range Community College, Larimer Campus; Awards: Specialty food store was recognized as a Best of the West award winner in Boulder, CO. Escoffier Chef Instructor: Escoffier chef instructor from 2011-2013 and 2018 to present; Teaches Technical Writing, Business Communication, Culinary Entrepreneurship and Restaurant Operations. 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. Autograph letter signed ("A. Escoffier") and 4 autograph draft menus for private dinners. –MHI: #2 Company-Wide Quality of Food (Orlando) Awards: Certificate of International Gourmet (China Hotel Association, 2014), Accomplishments/Experiences: Earned her Master’s in Arts and Letters before enrolling in a Patisserie and Baking program. He stayed there until the start of the Franco-Prussian warin 1870, when he became an army chef. COMPASS GROUP, Boca Raton, FL 2006 – Executive Catering Chef Professional Background: Professional with 30 years of experience within the hospitality, education and entertainment sectors. Auguste Escoffier School of Culinary Arts is a registered trademark of Triumph Higher Education Group. His next project would be the Executive Chef at “Docks Bar & Grill,” located on Bangs Lake in Wauconda, IL. She is a current Level 4 Diploma student with the Wine & Spirit Education Trust, and currently holds her Level III Award in Wines. Member Affiliations: (ACF) American Culinary Federation, Chaîne des Rôtisseurs, Disciples d’Escoffier. HARMONY VALLEY FARM, Viroqua, WI 2003 – Personal Chef, Accomplishments/Experiences: –ManageFirst Professional Credential, National Restaurant Association –Ronald McDonald House Appreciation Award, Escoffier Chef Instructor: Teaching Professionally for 5.5 years, Escoffier Chef Instructor since 2020; Teaches culinary courses, Favorite Dish: Love to create craveable plant-based foods, Name and title: Chef Paige Haringa, Chef Instructor, Education: Boston University, M.L.A in Food Studies, 2009 8 years of management experience from team lead to general manager. on bifolium (letter) and 4 pp. Won multiple competitions in Denver for best bite. Professional Background: 15 years of culinary experience working everywhere in the front and back of the house. Since 2008, he has served as a Controller/CFO for professional service firms, logistics, architectural/engineering, SaaS, and design services. Rachel Wilson Chef Tutor at Auguste Escoffier School of Culinary Arts – Chicago. Pero esta idea de la cocina en un restaurante estaba bien alejada de la realidad antes del siglo XIX. He reigned supreme as the executive che 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. Escoffier Instructor: Has taught professionally for 5 years. Upon completion of his culinary degree at The New England Culinary Institute, he started his career as an intern on a private island in The Florida Keys called Little Palm Island cooking for many different celebrities and professional athletes. –BPS, Culinary Institute of America 2000 To learn more about the chefs at the Auguste Escoffier School of Culinary Arts, just click on any of the names below to read about their career accomplishments. 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. to Hospitality I am so grateful for my education at Auguste Escoffier School of Culinary Arts and all the doors it has opened for this next chapter of my life.”, 6020-B Dillard Circle –Valencia College – Chef Instructor (6 separate courses) Lead Instructor – FBO beginning October 2020. Favorite Dish: My favorite dish to cook is homemade pasta – cacio e pepe. Favorite Dish: Shrimp and Scallop Ceviche, Name and title: Chef Sofia Kosturakis Forde, Chef Instructor, Education: Mississippi State University Bachelor in Applied Science (expected graduation 2022) Le Cordon Bleu (with honors), Externship, Luke New Orleans LA for James Beard Award winning chef John Besh, Professional Background: Line Cook Il Sogno James Beard Award Nominee Chef Andrew Weisman, San Antonio, TX; Lead Line CookCentral Market by H.E.B.-San Antonio TX; Executive Chef, Mosaic Tapas Restaurant, Ocean Springs, MS; Chef Instructor, International Cuisine-Mississippi Gulf Coast Community College, Escoffier Chef Instructor: Escoffier chef instructor since 2016; Teaches all classes. Education: BPS Culinary Business Management-The Culinary Institute of America, NY; Masters in Food Studies, focusing on Food Systems, NYU-Summa Cum Laude. She has worked as an independent industry consultant for several national food service operations, including Mondelez, Hershey’s, Kellogg’s, and Morton Salt. His journey down the culinary works began at a young age of 13, when he […] Our student-centered approach provides mentoring and one-on-one coaching from leading industry professionals to help you succeed. Auguste Escoffier was born on 28 October 1846 in Villeneuve-Loubet, France. GARRISON MARKET, Garrison, NY 2003-2004 – Café Baker 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. He spent the first few years of college in Alaska, where he first experienced working in professional kitchens and bakeries. The Auguste Escoffier School of Culinary Arts Logo is a trademark of Triumph Higher Education Group. L’art de la Patisserie Certificate, The French Pastry School, Chicago, IL. 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