OUR COMMITMENT

Need online classes? Want to learn classic cooking principles from the convenience of your home? Escoffier Online Culinary Academy offers world-class training in the culinary and pastry arts in a convenient web format that’s been utilized by thousands of students in over 30 countries across the globe.

Inspired by the world-renowned master chef, Auguste Escoffier, Escoffier Online provides a comprehensive learning model used by culinarians with an array of professional backgrounds and experience levels in order to pursue their true passion in the culinary and pastry arts.

Auguste Escoffier Côté

Auguste Escoffier

Who was Chef Auguste Escoffier?

Auguste Escoffier was the first celebrity chef of the 20th century. He enjoyed international recognition with many foodie followers and with politicians, royalty, inventors, artists/singers, captains of industry and writers of that era.

“Escoffier” is a name known the world over as The Master (Le Maitre) and is the source for many of the cooking methods and the brigade system used in professional kitchens today. For expert chefs everywhere, the name Auguste Escoffier is synonymous with excellence, quality, commitment and skill in the culinary profession. Few people in history have made such a profound effect on their profession. Escoffier – The Master of Cooking – revolutionized the professional kitchen and brought it into the 20th century. The history of culinary arts would simply not be the same without his influence.

His talent as a writer was profound. He authored 5,000 recipes in his eight landmark books. “Le Guide Culinaire” is the most widely known and continues to be used today as the classic French cuisine bible. Moreover, Escoffier was the first chef to author a monthly magazine, Le Carnet D’Epicure.

Having first codified the art of cuisine, he remains today the first and foremost theoretician of modern cookery. A forward thinker, Escoffier insisted that food be in used only in season and be ripe before being used. He supported local agriculture way before it was popular. He regularly visited farms and vegetable farms, most notably asparagus, to encourage farmers to produce more.

“Others will come … tomorrow who will take on our work, make changes to it and transform it to meet new needs, needs that we cannot suspect today, just as we did the same to modify the work of our predecessors. This is the inevitable consequence of progress, Far from complaining, we will rejoice even more, knowing that we have firmly contributed, by preparing the future to maintaining intact those of the great traditions of the past that must remain … eternal.”

“Chef Graham Mitchell was raised in a small farm town in Mississippi by his grandparents who taught him how to love cooking at an early age.”

“Chef Graham Mitchell was raised in a small farm town in Mississippi by his grandparents who taught him how to love cooking at an early age. After attending the University of Mississippi, Graham followed his heart to Johnson and Wales University in Charleston, SC, graduating with a degree in Culinary Arts/Summa Cum Laude in 1996.”

“His career accomplishments and accolades include working with Master Chef and James Beard Award Winner, Chef Louis Osteen, author of Louis’ Charleston Cuisine; sous chef at the Medizona in Scottsdale, AZ, which was named one of the top 22 new restaurants in the country by John Mariani in Esquire magazine; worked for Food and Wine Top Chef James McDevitt at Restaurant Hapa, ultimately working his way up to Executive Chef. As Executive Chef, Chef Graham opened McDevitt’s venture, Soma, in Scottsdale and then accompanied McDevit to open Restaurant Budo in Napa, California, as Executive Sous Chef. Chef Graham Mitchell has been working as a culinary school educator since 2005.”

— Chef Graham Mitchell, Executive Chef, Escoffier Online International Culinary Academy
Read More

Chef Graham Mitchell

Executive Chef, Escoffier Online International Culinary Academy

Chef Graham Mitchell was raised in a small farm town in Mississippi by his grandparents who taught him how to love cooking at an early age. After attending the University of Mississippi, Graham followed his heart to Johnson and Wales University in Charleston, SC, graduating with a degree in Culinary Arts/Summa Cum Laude in 1996.

His career accomplishments and accolades include working with Master Chef and James Beard Award Winner, Chef Louis Osteen, author of Louis’ Charleston Cuisine; sous chef at the Medizona in Scottsdale, AZ, which was named one of the top 22 new restaurants in the country by John Mariani in Esquire magazine; worked for Food and Wine Top Chef James McDevitt at Restaurant Hapa, ultimately working his way up to Executive Chef. As Executive Chef, Chef Graham opened McDevitt’s venture, Soma, in Scottsdale and then accompanied McDevit to open Restaurant Budo in Napa, California, as Executive Sous Chef. Chef Graham Mitchell has been working as a culinary school educator since 2005.

OUR INDUSTRY ENDORSEMENTS

“Your program adds depth and great value to the precepts of quality culinary education, and we are excited to be able to promote your achievements.”

What are you waiting for?

Clicking the "SUBMIT" button above constitutes your express written consent to be called and/or texted by Escoffier Online International Culinary Academy at the number(s) you provided, regarding furthering your education. You understand that these calls may be generated using an automated technology.