The Auguste Escoffier School of Culinary Arts held its International Advisory Committee meeting in San Francisco last month.

The San Diego-based American Personal & Private Chef Association (APPCA) endorses and is a partner with the Escoffier Online International Culinary Academy (, which launched in June 2012 by Hoffman Estates, Ill.-based Triumph Higher Education Group. Candy Wallace, founder and executive director of the APPCA, contributed industry insights at her first meeting as a member of the International Advisory Committee.

Modeled after prestigious culinary institutes worldwide, Escoffier Online offers a comprehensive curriculum of cooking techniques and fundamentals via an online platform that combines learning essentials into one intuitive, easy-to-use interface. The Auguste Escoffier School of Culinary Arts also operates brick-and-mortar professional culinary-arts programs with an emphasis on “farm to table” in Austin, Texas, and Boulder, Colo.

(l. to r.) Jeremiah Tower, Michel Pythoud, Mary Chamberlin, Candy Wallace and Michel Escoffier.

(l. to r.) Jeremiah Tower, Michel Pythoud, Mary Chamberlin, Candy Wallace and Michel Escoffier.

According to Wallace, “The Advisory Committee meeting was participatory, frank and enlivening. The exchange of ideas was engaging, and it was exciting to see how quickly progress has been made on both the schools and online programs. Clearly, Triumph Higher Education Group has its eyes on the future and moves quickly to implement its plans.”

Other International Advisory Committee members in attendance at the first meeting of 2013 included Michel Escoffier, president of the Auguste Escoffier Foundation and Museum, senior advisor to Triumph Higher Education Group, and great grandson of Auguste Escoffier, known as the “chef of kings and the king of chefs”; Michel Bouit, president and CEO of The World of MBI Culinary Consulting in Chicago; Mary Chamberlin, national vice chair of the American Institute of Wine & Food and founder and president of Les Dames d’Escoffier International’s Monterey, Calif., chapter; Michael Pythoud, executive chef of Walt Disney World in Lake Buena Vista, Fla.; Christian Rassinoux, executive chef of the MGM Grand in Las Vegas; and legendary chef and restaurateur Jeremiah Tower, known as the “father” of California cuisine.

The committee reviewed the mission and roles of the Auguste Escoffier Schools International Advisory Committee and Triumph Higher Education Group; recognized the scope and support of the World Association of Chefs Societies; and discussed curricula, among other topics.

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Caron Golden


Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

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