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Picture yourself attending school in beautiful Boulder Colorado
Boulder Colorado is one of Americas most beautiful and celebrated small cities and the perfect backdrop for our Boulder culinary arts program. Set against the picturesque foothills of the Rocky Mountains and located less than an hour from Denver Boulder offers a thriving restaurant scene unbeatable weather endless outdoor opportunities and a burgeoning natural and organic food industry. Our culinary school in Colorado is the perfect place to jump-start your culinary career.
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10 Best Culinary Schools in America (The Daily Meal 2016)
12.3% more food service jobs in Colorado by 2027 (National Restaurant Association)
91% of alumni found employment after graduation* (*this does not include graduates of the Online Culinary Arts Certificate program.)
Through a well-rounded curriculum you can build a cache of baking and pastry skills in our cooking classes where theory is enhanced by hands-on experiences. If youre looking for a culinary school in Colorado that focuses on classical and modern cuisines pay us a visit today and explore our campus in Boulder.
Throughout his esteemed career as both an educator and a chef Kirk Bachmann has always promoted the highest standards of quality – honoring the craft of cooking and supporting students educators and guests from all walks of life.
Bachmann is a fourth-generation chef who began his culinary career in the pastry kitchen of his father a master pastry chef. In addition to serving as President of Escoffiers Boulder campus Kirk most recently served as the Vice President of Culinary Training amp; Development at Rouxbe Online Culinary School. Prior to that he held Executive positions with renowned Le Cordon Bleu Cooking Schools.
After graduating from the University of Oregon he went on to receive his formal culinary training at The Western Culinary Institute in Portland Oregon. He also holds a masters degree in education is a Certified Executive Chef (CEC) and a member of the American Academy of Chefs (AAC). Bachmann is active in the industry and is a Culinary Salon medalist. He is also a member of The International Association of Culinary Professionals Chaine des Rôtisseurs Antonin Careme Society Disciples dEscoffier and The International Food and Beverage Forum.
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