Triumph In The News
Triumph Higher Education Group In The News
Culinary icon Auguste Escoffier is reinvigorating culinary education almost 100 years after becoming world famous as the chef at London’s Savoy and Carlton and the Paris Ritz Hotels, thanks to the launch of the first two Auguste Escoffier Schools of Culinary Arts. Launched in the vibrant and up and coming culinary meccas of Boulder, Colorado and Austin, Texas, the schools incorporate the methods, principles and systems of Auguste Escoffier, while addressing contemporary culinary trends from around the globe and putting a unique focus on seasonal foods, farm-to-table, and sustainable practices. Both schools offer professional Culinary Arts and Pastry Arts programs, as well as Home Cook classes for the culinary enthusiast.
“I cannot think of a better springboard for students’ careers,” said Chef Mark Dowling, vice president of academics and executive chef at the Auguste Escoffier School of Culinary Arts, “than learning the methods, recipes, and the philosophy of the man who in many ways is responsible for modern cuisine.”
Auguste Escoffier is internationally recognized as perhaps the most famous chef in history and the source of much of modern cooking methods, recipes and standards. As influential and relevant today as he was a century ago, Escoffier not only taught many famous chefs who themselves went on to train the likes of Julia Child and others, but his cooking methods and recipes continue to influence chefs today. His famous book, Le Guide Culinaire, has been called the “bible that codified French cuisine,” and the brigade system he created is still the standard operating structure for commercial kitchens across the world. Indeed, the Escoffier name is synonymous with excellence, quality, skill and commitment in the culinary world.
The Culinary School of the Rockies (CSR) (Boulder, CO) and the Culinary Academy of Austin (CAA) (TX) were purchased last summer by Triumph Higher Education Group of Chicago, seasoned higher education professionals with a record of accomplishment in building and growing some of the best-known culinary schools in the country. Triumph formed an affiliation last year with the Auguste Escoffier Foundation and Museum in France and with Michel Escoffier, great grandson and president of the Foundation. Michel Escoffier serves on the national advisory board for the Auguste Escoffier Schools of Culinary Arts, and will assist in building a cadre of world-class chef advisors to their programs. Students will have the additional benefit of getting context and history directly from the Escoffier family.
“These schools reflect a commitment to smaller, more intimate programs that strive to raise the bar of excellence for developing and professional culinary artists,” said Michel Escoffier. “I’m impressed with the dedication of all staff and faculty to live up to the level of quality and commitment associated with the revered Auguste Escoffier.”
The Auguste Escoffier schools integrate the best of CSR and CAA programs with a more comprehensive focus on the principles, methods, recipes and quality standards of Escoffier. The unique farm-to-table externship at the Boulder location, for example, will also be implemented in Austin, subject to regulatory approvals. The externship allows students to directly experience where their food comes from, and how much effort goes into growing and producing organic produce, free range meat and poultry, and other foods. Additional plans for the future, subject to regulatory approval, include online-blended delivery of lectures, which will provide the flexibility in both scheduling and access that working students need, as well as an opportunity for students to learn from an expanding group of outstanding expert chefs.
“We’ve already had terrific feedback from the culinary industry,” said Paul Ryan, president of Triumph Higher Education Group. “The more comprehensive focus on Escoffier will move students beyond skills training to a deeper respect for and connection to the profession—an understanding and appreciation for the source of food, self-confidence and a commitment to professionalism and excellence.” All qualities that can give students an edge, said Chef Dowling, in becoming the culinary innovators and leaders of tomorrow.
About the Auguste Escoffier Schools of Culinary Arts
The Auguste Escoffier Schools of Culinary Arts offer professional culinary arts programs based on the methods, principles and systems of Auguste Escoffier, the international culinary icon and the source of modern cooking. Students have the opportunity to learn history and context directly from the Escoffier family, as well as from expert chef instructors. At the same time, the programs address contemporary culinary trends from around the globe and put a unique focus on seasonal foods, farm-to-table, and sustainable practices.
The Schools’ affordable and accredited professional Culinary Arts and Baking and Pastry certificate programs offer rigorous culinary skills training as well as grounding in the standards of professionalism and excellence sought by employers. Campuses are located in Boulder, Colorado and Austin, Texas, and also offer an array of Home Cook classes for the culinary enthusiast.
For more information, visit http://www.escoffier.edu or call 866 552-2433 in Austin or 877 249-0305 in Boulder. Follow us on Facebook.
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Triumph Higher Education President Paul Ryan and Chef Educator Mark Dowling Become Members of Prestigious Culinary Society
CHICAGO (March 7, 2011)—Paul R. Ryan, President of Triumph Higher Education Group, and Chef Mark X. Dowling, Vice President of Academics for the Auguste Escoffier School of Culinary Arts, were recently inducted into Les Amis d’Escoffier Society Chicago, a highly selective non-profit fraternity of true epicures and connoisseurs, who are dedicated to the propagation of high standards and ethics in the culinary profession. As a respected hotelier and culinary executive, Paul Ryan was also welcomed into the Comite’ de Bonne Bouche for Les Amis Chicago. Limited to 100 members, Ryan and Dowling were the 99th and 100th inductees of the Chicago Chapter.
“Paul and Mark have spent their careers in service to and in promoting the highest culinary standards,” said Chef John Kaufman, President of Les Amis Chicago. “Their innovation and commitment to excellence are reflected yet again in the development of the Auguste Escoffier School of Culinary Arts.”
Founded in 1936 in New York, Les Amis d’Escoffier honors and perpetuates the vision of Auguste Escoffier, perhaps the most distinguished and respected name in the culinary world. Known as “The Chef of Kings and the King of Chefs,” no other figure in history has done more for the development and modernization of culinary arts.
Les Amis chapters are in several other major cities across the United States, including Miami and New Orleans. Honorary members of Les Amis also include Chefs Paul Bocuse, Charlie Trotter, and Michel Escoffier, the great- grandson of Auguste Escoffier and president of the Foundation Auguste Escoffier and Musée in Villenueve-Loubet, France.
Ryan has over 30 years of successful leadership in the hospitality and lodging industry. He has held various, single unit, regional, and corporate management leadership positions with such companies as Harley Hotels, Marriott Hotels and Resorts, Red Lion Hotels, and Promus Hotels (now Hilton Hotels). Ryan headed up the Le Cordon Bleu Schools North America for eight years, growing locations to 19 schools throughout the United States before developing Triumph Higher Education Group with John Larson, founder and Executive Chairman of Triumph and former President, CEO and Chairman of Career Education Corporation.
With decades of experience in the foodservice industry and in post-secondary culinary education, Chef Educator Mark Dowling has led culinary teams for Marriott, Amfac and Movenpick Hotels, in California, New York and Europe. He is certified by the American Culinary Federation as an executive chef and culinary educator, and served as Chief Academic Officer for Le Cordon Bleu Schools North America.
Through an affiliation with The Auguste Escoffier Foundation and Museum in France, along with Michel Escoffier, Triumph Higher Education Group is launching the Auguste Escoffier Schools of Culinary Arts in the United States and internationally. Offering programs for the culinary and pastry arts professionals as well as the home cook and culinary enthusiast, the Auguste Escoffier Schools of Culinary Arts will offer classical training from expert chefs, a unique farm-to-table curriculum and affordable tuition.
Ryan and Dowling were inducted into Les Amis D’Escoffier at black tie gala event held at the Mid-America Club in Chicago, and presented with the Society’s Cordon Rouge by Chef Michel Bouit, president of Les Disciples d’Escoffier U.S.A. Presiding over the eight course dinner of gastronomes was Chairman and Chef John Kaufman, and Secretary Chef Joe Aiello, as well as American Culinary Federation Chefs de Cuisine of Chicago President, Chef Chas Boydston.
About Triumph Higher Education Group
A subsidiary of Triumph Capital, LLC, Triumph Higher Education is a Chicago-based group dedicated to developing global post‐secondary education that is innovative, high quality and affordable. The company is managed by a team of professionals who have decades of experience in launching and cultivating highly successful career‐focused schools, both on‐ground and online.
In April 2010, The Auguste Escoffier Foundation and Museum in France, along with Michel Escoffier, its president and the great grandson of Auguste Escoffier, joined forces with Triumph Higher Ed to create an exciting affiliation through which Triumph will launch the Auguste Escoffier Schools of Culinary Arts in the United States and internationally. Triumph acquired The Culinary Academy of Austin in Texas, and the Culinary School of the Rockies in Boulder, CO in June and July 2010. Building on the success of these boutique culinary schools and pending necessary regulatory approvals, Triumph plans to transition them to the Auguste Escoffier Schools of Culinary Arts.
For more information, see http://www.triumpheducation.com
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The Triumph Higher Education Group and Michel Escoffier, President of the Auguste Escoffier Foundation and Museum of Villeneuve Loubet, France recently shared their visions for the next generation of culinary education
by hosting a series of events in three major cities in the US, Austin, Boulder, and Chicago. In April 2010, the Auguste Escoffier Foundation and Museum in France, along with Michel Escoffier, it’s president and great grandson of Auguste Escoffier, joined forces with Triumph Higher Eduction Group to create an exciting affiliation through which Triumph will launch the Auguste Escoffier Schools of Culinary Arts in the United States and internationally. Triumph, a Chicago-based management group dedicated to developing global post-secondary education institutions, acquired the Culinary Academy of Austin in June 2010 and the Culinary School of the Rockies in Boulder in July 2010.
Building on the success of these schools and pending necessary regulatory approvals, Triumph plans to transition them to the Auguste Escoffier School of Culinary Arts.
Offering programs for the culinary and pastry arts professional as well as the home cook and culinary enthusiast, the Auguste Escoffier Schools of Culinary Arts will truly be the next generation of culinary education. Professional programs for culinary and baking will offer a demanding, accelerated program focused exclusively on classical culinary training and mastery of the skills and techniques sought by employers. Programs will combine online interactive delivery with hands-on practice, world-class instructors, farm to table sustainable cuisine, and affordable tuition.
