Hi my name is Annell and I'm about to start The Escoffier Online program for Pastry Chef. Boy am I ever so excited and confident that I am making the right decision. I feel like I am in for an adventure as well as a changed life when I get done.
My son is to start there in August...As a mother I could not be anymore proud than I am right now...As a Person that went to Culinary school in 1972...I wish I could have had this level of education and training that he is going to receive at this school...Very "Rich" history!!!
In this video I remember when I was in high school and I graduated 6 months early and I when to the University of Hawaii and enrolled at Kapiolani Community College and took a course Introduction to Culinary arts and that's when I researched ESCOFFIER,and looked at the other FRENCH CHEF'S before him,and other than FRENCH CHEF'S, I can only match them with Chinese CHEF'S because China is hugh,to include Taiwan and Hong Kong but I am FRENCH trained by 4 FRENCH CHEF'S 2 here in NYC at 2 5 star,5 diamond Hotels and I went to Jacpb Javits food show and won 1st prize for game.1984.but food has changed a lot since then no more using piles of butter, everything now is healthy eating and watch your diet you are what you eat as my mother would say. Live a long and healthy life as she did and she passed away last year at 98. But I did a term paper on him
We are endorsed by the Escoffier Foundation and Museum in France. Michel Escoffier, president of the foundation and museum is a member of our advisory board and signs our graduate’s certificates.
This was great-Hard to find a documentary on Escoffier-Looked into culinary school-all extremely expensive considering the payscale.Would take two cooking career lifetimes to pay back a loan.
And according to the video it was in use in the Military-Households always had hierarchies.What Escoffier did was introduce the system to commercial kitchens where it was not in use before.
After my husband, who was a chef by profession, passed away in 2012, I found an old Escoffier book, Le Guide Culinaire, (copyright 1921 by Ernest Flammarion) among his cookbooks. It has Avant-Propos from A. Escoffier dated 1st November, 1902. I don’t speak or read French so would like to get rid of this 100 year old book but don’t know how. Any suggestion?
I have been working as commis chef at hotel hyatt regency. I am so interested to study about culinary art. Could you please suggest me how to apply in culinary school??
Hi Dinesh - Are you interested in our ground campuses in Austin, TX or Boulder, Co? www.escoffier.edu/ We also have a completely 100% online culinary and pastry program www.escoffieronline.com/
Hi finn6861, glad you enjoyed the documentary. Learn more about our Escoffier Online Culinary and Pastry Arts program we offer. It is affordable. Check out our website or feel free to call and speak with an advisor at 855-696-6602 about our tuition.
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Hi my name is Annell and I'm about to start The Escoffier Online program for Pastry Chef. Boy am I ever so excited and confident that I am making the right decision.
I feel like I am in for an adventure as well as a changed life when I get done.
My son David is a student of this prestigious school and I am so proud of it.
+Maxula Pretto and we are proud to have students like David! Thanks for sharing this note.
Maxula Pretto do they have a dorm I wanna go so bad and I been a Chef for the last 3 years???
I just enrolled!! I am so proud to be part of this prestigious School !!!
My son is to start there in August...As a mother I could not be anymore proud than I am right now...As a Person that went to Culinary school in 1972...I wish I could have had this level of education and training that he is going to receive at this school...Very "Rich" history!!!
In this video I remember when I was in high school and I graduated 6 months early and I when to the University of Hawaii and enrolled at Kapiolani Community College and took a course Introduction to Culinary arts and that's when I researched ESCOFFIER,and looked at the other FRENCH CHEF'S before him,and other than FRENCH CHEF'S, I can only match them with Chinese CHEF'S because China is hugh,to include Taiwan and Hong Kong but I am FRENCH trained by 4 FRENCH CHEF'S 2 here in NYC at 2 5 star,5 diamond Hotels and I went to Jacpb Javits food show and won 1st prize for game.1984.but food has changed a lot since then no more using piles of butter, everything now is healthy eating and watch your diet you are what you eat as my mother would say. Live a long and healthy life as she did and she passed away last year at 98. But I did a term paper on him
Thanks for this I’m doing a project on him in my culinary class
What a wonderful tradition! Bravo Escoffier!
We are endorsed by the Escoffier Foundation and Museum in France. Michel Escoffier, president of the foundation and museum is a member of our advisory board and signs our graduate’s certificates.
This was great-Hard to find a documentary on Escoffier-Looked into culinary school-all extremely expensive considering the payscale.Would take two cooking career lifetimes to pay back a loan.
Definitely one to think about
can anyone give me a summary i need it for school lol
Same
And according to the video it was in use in the Military-Households always had hierarchies.What Escoffier did was introduce the system to commercial kitchens where it was not in use before.
Si lo Traducieran Al español seria exelente,..!!
traduscanlo porfavor ..
After my husband, who was a chef by profession, passed away in 2012, I found an old Escoffier book, Le Guide Culinaire, (copyright 1921 by Ernest Flammarion) among his cookbooks. It has Avant-Propos from A. Escoffier dated 1st November, 1902. I don’t speak or read French so would like to get rid of this 100 year old book but don’t know how. Any suggestion?
Old school 🐸🍺🔪🔥
Who else is here for a culinary class thing?
I want to apply for a full scholarship to this school because I want to teach those who could not afford to study culinary. 😣
I have been working as commis chef at hotel hyatt regency. I am so interested to study about culinary art. Could you please suggest me how to apply in culinary school??
Hi Dinesh - Are you interested in our ground campuses in Austin, TX or Boulder, Co? www.escoffier.edu/ We also have a completely 100% online culinary and pastry program www.escoffieronline.com/
I hope you're out of the regency by now. Terrible quality
Have noted how many chefs have tats. Any correlation btwn. Love of cooking & body art? Hmmm
hey my name is tikisha and I'm about to start a new leave and finish what i started like 20yrs ago
Nice infomercial. But interesting to note this school dosent have any affiliation to a cooking school in France itself
How exactly are you affiliated with the Escoffier estate?
Hell’s Kitchen brought me here and I have no regrets
can someone give me 8 facts about escoffier I have a assignment for school
LMAO
Hi finn6861, glad you enjoyed the documentary. Learn more about our Escoffier Online Culinary and Pastry Arts program we offer. It is affordable. Check out our website or feel free to call and speak with an advisor at 855-696-6602 about our tuition.
Escoffier Online x
kitchen brigade
heyy madissyn
heyy
*kiitos, kiitos, kiitos* ruclips.net/video/VOggAvPuLmM/видео.html
.
oof
narrates a documentary on a french topic but cant pronounce French proper nouns ( Villeneuve = "vil-noov" lol)