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  2. Auguste Escoffier School of Culinary Arts - Wikipedia

    en.wikipedia.org/wiki/Auguste_Escoffier_School...

    Auguste Escoffier School of Culinary Arts is a private culinary school with campuses in Boulder, Colorado, Austin, Texas, and online. The school offers culinary arts , pastry arts , hospitality , food entrepreneurship, holistic nutrition and wellness, and plant-based programs.

  3. Category:Cooking schools in the United States - Wikipedia

    en.wikipedia.org/wiki/Category:Cooking_schools...

    This page was last edited on 27 February 2024, at 23:47 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.

  4. The Culinary Institute of America at Hyde Park - Wikipedia

    en.wikipedia.org/wiki/The_Culinary_Institute_of...

    It was the first of the school's restaurants, and opened as the Epicurean Room and Rabalais Grill in 1973, before being renamed the Escoffier Restaurant (after Auguste Escoffier) in 1974. In 2012 it was again renamed to honor Paul Bocuse , and given a $3 million renovation by Adam Tihany . [ 16 ]

  5. The Culinary Institute of America - Wikipedia

    en.wikipedia.org/wiki/The_Culinary_Institute_of...

    It was the first of the school's restaurants, and opened as the Epicurean Room and Rabalais Grill in 1973, before being renamed the Escoffier Restaurant (after Auguste Escoffier) in 1974. In 2012 it was again renamed to honor Paul Bocuse , and given a $3 million renovation by Adam Tihany . [ 17 ]

  6. Cooking school - Wikipedia

    en.wikipedia.org/wiki/Cooking_school

    Culinary education in the United States is a fairly new concept in relation to culinary education in Europe. Charles Ranhoffer, chef of the early fine dining restaurant Delmonico's , published a national magazine named "Chef" in 1898 which included one of the first calls to establish a training school for cooks in the United States.

  7. Le guide culinaire - Wikipedia

    en.wikipedia.org/wiki/Le_guide_culinaire

    Le Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication.

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