Three Aspiring Culinary Arts Students Receive Scholarships to Boulders Culinary Arts - Farm to Table® Program
The Auguste Escoffier School of Culinary Arts, a leading school for aspiring chefs, pastry professionals and home cooks, is excited to announce they have selected three winners for “The Next Escoffier Student” film scholarship competition. The yearly competition awards three prospective culinary and pastry students a scholarship based on a five to seven minute video of the applicant preparing, cooking or baking, and plating their favorite dish. The three winners are chosen by a committee comprised of chef instructors and school staff.
“We are thrilled to announce this year’s winners,” said Paul Ryan, Boulder Campus Director. “Auguste Escoffier is dedicated to bringing young chefs to our school to perfect farm to table cuisine, and this scholarship competition provides them the opportunity.”
This year’s winners include Mark Dinnocenzo, a current culinary arts student at Auguste Escoffier who won first place and a $10,000 scholarship for his preparation of Eggs Benedict. Second place and a $5,000 scholarship was awarded to Helena Stallings for her preparation of Roasted Leg of Lamb. Third place and a $3,000 scholarship was awarded to Carrie Cross for her preparation of Pavlova.
Auguste Escoffier strives to bring the Farm to Table® experience to young chefs, by making their prestigious culinary program more accessible through this yearly scholarship program. Auguste Escoffier’s Farm to Table® experience teaches students a fresh, sustainable approach to professional culinary training in partnership with Colorado farms and food artisans.
Based in Boulder, Colorado and Austin, Texas, the Auguste Escoffier Schools of Culinary Arts offer certificate programs in professional culinary and pastry arts, as well as classes for the home cook. The schools embrace a fresh, sustainable approach to professional culinary training including a unique Farm to Table® experience in partnership with Colorado farms and food artisans. The schools offer small class sizes and highly intensive curricula that aim to create a positive impact on the direction of American food culture. Many graduates have gone on to achieve personal satisfaction and professional acclaim in establishments and institutions around the country.
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