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The transformation at Boulder’s Auguste Escoffier School of Culinary Arts (formerly the Culinary School of the Rockies) is more than just cosmetic. In fact, the updated facade and two new professional kitchens serve as a launch point for the work of Michel Escoffier (great-grandson of Auguste Escoffier, revered as the “Father of Modern French Cuisine”) and the school’s head chef, Michael Scott.
The real coup comes from Michel (who is president of the Auguste Escoffier Foundation and sits on the culinary school’s board); he’s reworked the school’s recipes, providing a direct link to Escoffier and effectively putting the Boulder program on the international culinary map.
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