New Kid On The Block
The Austin culinary scene will soon receive some additional spice with the ground breaking of it the Escoffier School of the Culinary Arts' new Agricultural Learning Center on August 23.
Escoffier, a superstar chef at the turn of the 20th century, is recognized as one of the pioneers of modern French cuisine. His techniques and recipes live on via the curriculum at the culinary school, which has a sister location in Boulder.
Escoffier is well known for modernizing the professional kitchen with brigade de cuisine, the hierarchy system which designates specific tasks to different positions (sous chef, pastry chef, saucier etc.) and is used in restaurants and hotels around the world.
“I cannot think of a better springboard for students’ careers than learning the methods, recipes and the philosophy of the man who in many ways is responsible for modern cuisine,” says Chef Mark Dowling, Vice President of academics and Executive Chef at the Auguste Escoffier School of Culinary Arts.
Notably, the school has publicly committed itself to being as green as possible: "In addition to sourcing whenever possible local, fresh products and ingredients for our programs and classes, we are dedicated to providing a healthy and sustainable school and work environment. Recycling, composting, and energy savings are just some of the steps we have taken to ensure that Escoffier School of Culinary Arts treads lightly and acts responsibly."
Editor's Note: The long established Escoffier School of Culinary Arts will break ground on a new 6,000 square-foot facility, that will focus specifically on agricultural, farm-to-table education for culinary students. The ground-breaking takes place Thursday, August 23 at 8:30 a.m.