AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS 2020 – Chef Instructor Senior Lead Chef Instructor, Chef Anne Lanute He is universally recognized for his contributions to gastronomy & the culinary arts. Login The online courses you are trying to access are no longer available. Name and title: Chef Jennifer Kempin, Chef Instructor. After completing his education, he moved to Seattle and worked at the Rainier Club for three years, eventually earning the title of lead a la carte cook. Throughout his career, Chef Diehl has assumed all titles of the kitchen brigade system, including the role of Executive Chef for private clubs, restaurants, and healthcare services. ASFS, Bloomington, IN, 2010 Cesar Herrera has been a chef for 20 years, running food operations with different types of cuisines. GARRISON MARKET, Garrison, NY 2003-2004 – Café Baker A.O.C Restaurant, Line Cook Team leader to 40 person team in a large retail setting for both sweet and savory. At Escoffier, you’ll learn from supportive chef instructors who understand the culinary world and bring years of experience into the classroom and kitchens. While in pastry school, Chef Anne sought out Atlanta’s top pastry chefs and worked with Christian Balbierer at Chocolate Pink, Jonathan Saint-Hilaire at Trois, and Mihoko Obunai at the highly-rated Japanese-French fusion bakery, Joli Kobe. Wolfgang Puck Catering, Line Cook. Awards: Professor of Year, 2017 Caldwell University, Member Affiliations: Association of Certified Fraud Examiners, Accomplishments/Experiences: Accounting Professor in Wenzhou, China, Escoffier Chef Instructor: Escoffier business instructor since 2020; Teaches general education courses, Favorite Dish: To eat: NY-style pizza; To cook: pot stickers, Name and title: Chef Alisa Gaylon, Chef Instructor, Education: Associate of Applied Science degrees in both Le Cordon Bleu Culinary Arts and Baking & Patisserie Arts from the Cooking and Hospitality Institute of Chicago. Escoffier adjunct instructor since May 2020, teaching General Education and Food & Beverage Operations courses. HARMONY VALLEY FARM, Viroqua, WI 2003 – Personal Chef, Accomplishments/Experiences: –UF: Student Avg 98% overall score Also have 3 years of experience in banquets. Favorite Dish: Sushi, Favorite Cuisines: Japanese and Thai, Escoffier Chef Instructor: Escoffier chef instructor since 2016; Teaches culinary, restaurant operations, entrepreneurship, technical writing, regional cuisines, culinary arts, farm to table, and technology courses, Name and title: Chef Jackie Parchman, Chef Instructor, Education: AAS in Food & Beverage Management, Le Chef College, Professional Background: Assistant Pastry Chef, Shoreline Grill-Austin, TX; Assistant Pastry Chef, Lakeway Inn Resort & Conference Center-Austin, TX; Pastry & Baking Instructor, Le Cordon Bleu College of Culinary Arts-Austin, TX; Over 24 years in the culinary industry, Awards: Bronze Medal-ACF Salon October, 2007; Silver Medal-ACF Salon June, 2009; Silver Medal-ACF Salon September, 2010, Member Affiliations: American Culinary Federation (ACF), Accomplishments/Experiences: Most memorable dining experience at Bocuse restaurant in Lyon, France 2001, Escoffier Chef Instructor: Escoffier chef instructor since 2014; Teaches pastry and culinary courses, Favorite dish is Crawfish Etouffée and Dirty Rice, Name and title: Chef Stephen Rafferty, Chef Instructor, Education: AOS in Culinary Arts, The Culinary Institute of America, Hyde Park, NY, Professional Background: Owner/Catering Chef, Yellow Submarine Foods, Austin, TX; Executive Chef, The Oasis Restaurant, Austin, TX; Chef, The Beverly Pavilion Hotel, Beverly Hills, CA; R&D Chef, Sun Mountain Foods, Manor, TX; Over 39 years in the culinary industry, Awards: Certified Executive Chef, ACF; Level I Sommelier, International Wine Guild, Member Affiliations: American Culinary Federation, Slow Food, Favorite Dish: Crawfish Etouffee and Dirty Rice, Escoffier Chef Instructor: Escoffier chef instructor since 2010; Teaches culinary and capstone, Name and title: Chef Cara Anam, Chef Instructor, Education: AAS in Culinary Arts, Southern New Hampshire University, Professional Background: Le Cordon Pastry Chef Instructor/Lead 15 years; Sur La Table Chef Instructor, Austin, TX; Wolfgang Puck Los Angeles, CA; Mansion on Turtle Creek Hotel, Dallas,TX; Four Seasons Hotel, Dallas, TX, Marriott Hotel, Dallas, TX; Frostyland Bakery, Manchester, N.H. 36 years experience, Awards: Certified Executive Pastry Chef, ACF; FMP, Escoffier Chef Instructor: Escoffier chef instructor since 2017; Teaches pastry, culinary and entrepreneurship, Cooked dinner for Chuck Norris and his family, Education: Texas Culinary Academy-Austin. Madeleine & the Traveling Bakeshop – cake decorating, pastry, and catering side business, Member Affiliations: IL ICES (International Cake Exploration Societe), Accomplishments/Experiences: 2nd Place in the Student Chocolate Showpiece Competition – 2014, Assistant to Team USA for the Coupe du Monde de la Patisserie – 2015, Outstanding Graduate for College of DuPage – 2014, Escoffier Chef Instructor: Escoffier chef instructor since 2020; Teaches baking and pastry courses (BK141, BK201, CE155), Favorite Dish: Pan Seared Salmon with a lemon butter sauce over leafy greens… YUMMMMM, Name and title: Chef Krystal Dandie, Chef Instructor, Education: Associates Degree in Culinary Arts & Food Service Management – Johnson & Wales University 2009. Prior to his current position as chef educator at Auguste Escoffier School of Culinary Arts, Paul Rocque held a number of prestigious positions throughout his 20+ year career including: pastry chef instructor with Le Cordon Bleu Pasadena and Hollywood locations, executive pastry chef at the Santa Anita Racetrack, pastry cook at the Peninsula in Beverly Hills, head cake decorator for Universal Studios and many more. Member Affiliations: CRA (Colorado Restaurant Association), Accomplishments/Experiences: Multiple television appearances for demonstrating/presenting Snooze’s food. Auguste Escoffier was an innovator in French cuisine in the early 1900’s. –Marriott International – Revenue Management 7yrs (10 separate hotels/resorts) , then worked primarily in hotels, Pastry shops, caterings and fine dining 185 125. Online cooking classes in partnership to build a much-needed establishment in Austin, TX autograph. 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