Auguste Escoffier School of Culinary Arts

Had a great experience with this school, glad to be apart of the alumni as well! #CHEFCUTTA

After changing my major twice, I decided to enroll in the Pastry Arts online program. I was very curious as to how online culinary school would go, and honesty a little intimidated when I started learning what we would be doing. Amy first professor was AMAZING and so incredibly sweet. She helped me feel comfortable, and my advisor made sure to keep in touch consistently so if for any reason I were to get overwhelmed, he could help. Every 6 weeks you begin a new session with a new instructor and new techniques/methods! It makes it very fun and interesting. My skills have already improved tremendously and I’ve learned SO much! I can officially make a beautiful buttercream drip cake, and it be professional standard! The quizzes and discussion posts are helpful, and they even hold events for online students to attend. Next month I’ll be going to a farm-to-table event in Charleston and I’m so excited to finally meet some of my fellow classmates! This school has been completely eye opening and life-changing as far as encouraging me to live my passion, and teaching me to run a successful business. I’m set to graduate in May and I’ve never felt more proud! Adding some picture of some of the amazing things the school has taught me to make:

I had been a student here for about almost 6 months now. I have to say the staff and the professors simply amazing. Not only are they knowledgeable and what they're teaching they show the fact that they care and they are genuine about each and every student. I had some things come up during my time here so far some family emergencies and so on and all I had to do is tell them what was going on and they all reached out to me an Express their concern and that they were there for me if I needed anything. They have some of the best professors I have ever seen in the schools. We need more professors and teachers like them. A lot of teachers lose sight of what they're supposed to be doing. I can kind of understand, but not at this school it is simply amazing I'm so grateful for all my professors and the staff members of this school I would highly recommend

This is one of the greatest schools you will ever attend. The classes are so detailed and the instructors go through every detail of what you need to do for your assignments. I am doing my classes online and when I first thought about doing them online I was actually a little scare because I have gotten two degrees from Penn Foster and my experience with them was pretty bad. Auguste Escoffier school of culinary arts helps you with everything along the way. One of the hardest parts getting through is the financial aid and my advisor made it so simple and guided me along the way. Every instructor I have met lays out every assignment thoroughly and make them look so easy. The school provides alot of tools to help you get started. The recipes that you receive every week to do are actually budget friendly. You will not regret attending this school. It's the best thing I have done for myself. I am a 28 year old mother of 4 that has personally been affected by covid-19 and I am so grateful that I have had Escoffier as a constant thing in my life during this horrible time.

Just when I thought being able to balance school and work would be the hardest thing then I was introduced to Auguste Escoffier School of Culinary Arts.. They make it easy for students to succeed. Life happens, challenges come but the support you receive from the Chef instructors is more than enough to get you through!

My daughter has gone through this program and had trouble here and there with getting instructors to respond on time. The real trouble came when it was time for the externship. The system wouldn't function correctly for turning in her hours and getting them approved, so came to the end of the 6 week externship and the system said she dropped out.. when she Finally got ahold of someone they said she had dropped out and would need to redo the externship. This means she also has to pay for it again as well. So here we are in week 2 of the second internship and low and behold the same problem. We'll see if they can resolve the issues this time. My daughter would sincerely like to get her pastry diploma!

I went there for like 8 months online. It's so expensive but I don't like how it doesn't really teach you about seasoning the food. I hated this school and the food they were teaching us wasn't all that either. I don't recommend

I strongly believe a school is as much about fit and effort as it is the education itself. For me, Escoffier as exactly the right place offering just the opportunity I needed to gain the credential to break into the Culinary R&D field. I loved the fast-paced, condensed schedule, demanding classes, and even more demanding instructors. I couldn't trade my time at Escoffier for anything. I made lasting friendship and the staff worked hard to ensure I was set up for success when I graduated. For better or worse, I missed my actual graduation ceremony because I was still working in London at the time because the course got me into an amazing restaurant near Kensington. How about that for a reference?