SCHAUMBURG, Ill. (November 5, 2025) \u2014 Auguste Escoffier School of Culinary Arts, the largest culinary school brand in the United States*, marked a milestone graduation season as 3,786 students from all over the U.S. and internationally completed their programs, reflecting the institution\u2019s nationwide reach and growing impact across the culinary and hospitality professions.<\/p>\n
Graduates from Escoffier\u2019s Boulder (including online programs) and Austin campuses were honored during a series of commencement ceremonies recognizing their accomplishments and commitment to the culinary and hospitality professions.<\/p>\n
Each ceremony featured a keynote address from Chef Justin Miller, executive chef at The Broadmoor in Colorado Springs, whose remarks\u2014recorded from the resort\u2019s kitchens and shared across all celebrations\u2014offered graduates a powerful reflection on the meaning of their craft.<\/p>\n
\u201cFood is never just food,\u201d Miller told graduates. \u201cCulinary school isn\u2019t only about learning to cook\u2014it\u2019s about discipline, teamwork and finding beauty in the chaos of a busy kitchen. \u201c\u2026 The world needs chefs who care, leaders who listen and creators who believe food can change lives. And I believe that\u2019s exactly who you are.\u201d<\/p>\n
Kirk T. Bachmann, president and provost of Escoffier\u2019s Boulder campus, said the milestone reflects the school\u2019s continued growth and leadership in culinary education.
\n\u201cEach Escoffier graduate joins a legacy that stretches from our classrooms to kitchens around the world,\u201d Bachmann said. \u201cThese graduates represent the expanding reach of our programs and the shared drive of our students to turn culinary passion into professional purpose.\u201d<\/p>\n
Kathleen Ahearn, vice president of academic affairs, added that the moment underscores the importance of shaping adaptable culinary thinkers.
\n\u201cCulinary education today is about more than techniques\u2014it\u2019s about cultivating innovators who understand food as both craft and culture,\u201d Ahearn said. \u201cOur educators empower students to view cuisine as a force for connection, sustainability and leadership. That perspective is what sets Escoffier graduates apart.\u201d<\/p>\n
As the largest culinary school brand in the nation, Escoffier offers on-campus and online degree and diploma programs. Programs offered include: Culinary Arts, Pastry Arts, Plant-Based Cuisine, Hospitality and Restaurant Operations Management, Food Entrepreneurship and Holistic Nutrition and Wellness. Students gain practical training through hands-on kitchen instruction, externships and interactive coursework that mirror real-world industry environments.<\/p>\n
Recent Escoffier graduates reflected on the experience.
\n\u201cWe didn\u2019t just learn how to slice and whisk or temper chocolate\u2026 (Escoffier) taught us how to lead with discipline, collaborate under pressure, and gave us the tools not just to cook, but to connect.\u201d
\n\u201c\u2026I see graduation as a beginning for me\u2026the doors are wide open for me to take the knowledge that I learned and (hit the ground) running.\u201d<\/p>\n
Graduates join Escoffier\u2019s growing alumni network of more than 20,000+ professionals working in restaurants, bakeries, hotels, resorts and food enterprises worldwide.<\/p>\n
*Based on comparable student population data for Austin and Boulder as currently reported in Integrated Postsecondary Education Data System (IPEDS).<\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Largest U.S. Culinary School Brand* Celebrates Graduates Nationwide<\/p>\n","protected":false},"author":36,"featured_media":72594,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1271],"tags":[],"class_list":["post-72593","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-press-releases"],"acf":[],"yoast_head":"\n