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Auguste Escoffier School of Culinary Arts
The Auguste Escoffier School of Culinary Arts was founded in 2007, named for the legendary French chef Auguste Escoffier, who modernized French haute cuisine and restaurant kitchen organization in the late 19th and early 20th centuries, and the school built its identity directly around his classical culinary philosophy and standards. The school became particularly known for pioneering a significant online culinary education component, offering culinary and pastry programs combining online coursework with hands-on practical training, an approach relatively unusual among culinary schools that traditionally required students to relocate for fully in-person instruction. Escoffier's model, letting students complete substantial coursework remotely before or alongside intensive hands-on training, reflected a broader effort to make culinary education more accessible to students who couldn't relocate to a major coastal city, expanding access beyond traditional culinary school geography. The Auguste Escoffier School's combination of its namesake connection to one of history's most influential chefs and its pioneering hybrid online-and-in-person culinary education model has made it one of the more accessible and innovative culinary schools in the country.
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Le Cordon Bleu
Le Cordon Bleu was founded in Paris in 1895, originally launched alongside a culinary magazine of the same name, and it grew into one of the oldest and most internationally recognized culinary education institutions, with its name referencing the "blue ribbon" traditionally associated with excellence. The school became particularly renowned for training in classical French culinary technique, and its instruction methods and terminology helped establish much of the foundational vocabulary and technique still used in professional kitchens worldwide, regardless of a chef's actual cuisine specialty. Le Cordon Bleu gained significant mainstream American visibility after chef Julia Child studied there in the early 1950s before going on to popularize French cooking for American home cooks through her cookbooks and television career, indirectly linking the school to one of the most significant figures in American culinary history. Le Cordon Bleu's combination of its foundational role establishing classical French culinary technique globally and its historical connection to Julia Child has made it one of the most internationally prestigious culinary schools ever established.
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