AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS CELEBRATES A RECORD 3,800+ GRADUATES THIS NOVEMBER

Next Generation of Culinary Talent Poised to Make their Mark

CHICAGO, Nov. 22, 2022 /PRNewswire/ --  Auguste Escoffier School of Culinary Arts celebrates a record number of graduates this month, with more than 3,800 students completing the online or campus-based culinary diploma and degree programs highlighted with a commencement address by regenerative agricultural pioneer, Farmer Lee Jones.

This newest generation of culinary talent included the largest number of graduates to date, with 3,881 Escoffier students being honored for their achievements at on-campus commencements in Boulder and in Austin locations and with a special virtual ceremony for online students.

Escoffier is the largest accredited provider of online and campus-based culinary training and education in the U.S.* and students from all across the United States and around the world graduated by earning their diploma or degree in either Culinary Arts, Baking and Pastry Arts, Hospitality and Restaurant Operations Management or Plant-Based programs. For more details on Escoffier's programs, including Food Entrepreneurship and Holistic Nutrition and Wellness, visit Escoffier.edu.

"Feedback shared from some of our 8,000+ culinary and hospitality employers tells us Escoffier graduates are highly trained, poised, and incredibly prepared to make an immediate impact in the workplace," said Tracy Lorenz, Auguste Escoffier School of Culinary Arts president and CEO. "Graduation is a significant milestone for our students, and it's also a time for them and their families to acknowledge the bright future they have in the dynamic culinary industry."

Regenerative agriculturalist, founder of The Chef's Garden® and James Beard award winner, Farmer Lee Jones enthusiastically addressed students in his trademark overalls and red bow tie and challenged them to "embrace the moment, never lose this excitement and take advantage of every opportunity that comes your way." He stressed the importance of networking, keeping in touch with peers, and tapping into resources along their culinary journey. "All of us are smarter than one of us," he added.

In addition to Farmer Lee Jones' commencement address, Auguste Escoffier's great-grandson, Michel Escoffier, congratulated students on their hard work and let graduates know his great-grandfather would have been proud of their accomplishments.

Auguste Escoffier School of Culinary Arts is the largest accredited provider of online and campus-based culinary training and education in the U.S. (based on comparable student data reported in IPEDS). It is the only U.S. accredited institution, available through its Boulder campus, to offer 100% online culinary degrees which include culinary classes and real-world industry externships. Ranked in the top 10 culinary schools in the United States by USA Today and number one in the world by Chef's Pencil, the school's professional programs offer the proven combination of a classic and contemporary approach to modern industry skills training as well as sustainability-centered and business-focused curriculum. Escoffier offers Diploma programs for Culinary Arts, Pastry Arts, Food Entrepreneurship and Plant-Based Cuisine as well as Associate of Applied Science Degrees in Culinary Arts, Pastry Arts and Associate of Occupational Studies Degrees (AOS) in Culinary Arts, Baking and Pastry, Plant-Based Culinary Arts, Hospitality and Restaurant Operations Management, Holistic Nutrition and Wellness and Food Entrepreneurship. Auguste Escoffier School of Culinary Arts in Boulder, Colorado is nationally accredited by the Accrediting Council for Continuing Education and Training (ACCET). Auguste Escoffier School of Culinary Arts in Austin, Texas is nationally accredited by the Council on Occupational Education (COE). Auguste Escoffier School of Culinary Arts is a Great Place to Work-Certified™ institution, a Newsweek Top Online Learning School and its Boulder and Austin campus is designated as a Military Friendly® School.

* based on comparable student data reported in IPEDS

For more information contact: Patti Thomas, 312.919.0898

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SOURCE Auguste Escoffier School of Culinary Arts