• Escoffier Disciples Culinary Institute, one of the leading international culinary schools, was launched in Romania as an autonomous institute in 2019.
By launching the Escoffier Disciples Culinary Institute in Romania, under the coordination of the entrepreneur and president of the Auguste Escoffier Disciples Association in Romania, Stephan Fanel Oprea, the vice president of Chef Ciprian Nicolescu, and the director of communication and public relations Claudia Petre, our country aligns itself with the highest educational standards in the gastronomic field.
For half a century, in France as in other countries, the Association of Disciples of Escoffier International aims to honor the memory of Auguste Escoffier, Master of French and International Gastronomy. The objective of the Association is to promote the great traditions and cooking techniques created by Auguste Escoffier, techniques used by many of the Michelin Star Chefs around the world.
Disciples Escoffier organizes and participates in many culinary and gastronomic events around the world. The purpose of these events is to arouse the interest of young people and share their passion for the culinary arts. The Association of Escoffier Disciples is present with more than 25.000 members in countries such as: France, Italy, Spain, England, Germany, Switzerland, China, Hong Kong, Macao, South Korea, Vietnam, Philippines, Japan, Thailand and Singapore.
Escoffier courses in Romania
The Culinary Institute Disciples Escoffier Romania is the only culinary institute that offers future chefs the opportunity to follow training program Escoffier, structured on 3 study modules, over a period of 12 months, according to the experience of each one.
Basic level - "Basics of Culinary Arts" - is aimed at beginners in the culinary arts, those who have no previous culinary experience and want to acquire knowledge of international gastronomy, or gastronomy enthusiasts who want to learn the correct preparation techniques.
Intermediary level – As part of the intermediate level, through practice, students begin to master the fundamental techniques learned at the basic level and deepen the international culinary art. Emphasizing precision and efficiency, the course aims to prepare students to work in professional kitchens, but also to develop their creativity and artistic skills on an individual level. This level of the course focuses increasingly on menu composition but also on personal creative themes. The talent to create a certain dish is the key to success in the gastronomic industry around the world.
Advanced level – for basic and intermediate level graduate students, or chefs who already have culinary experience and want to obtain an internationally recognized qualification issued by the French Ministry of Education, the Certificate of Professional Skills in French Cuisine.
The Escoffier Disciples Culinary Institute offers the exclusive opportunity in Romania to exercise a 1-6 month internship in Michelin star restaurants. During this internship, trainees deepen the skills acquired as part of the Escoffier "advanced" level and discover the "world" of Michelin-starred gastronomy. Access to this module will be granted exclusively to gastronomy professionals.
Locations Culinary Institute Disciples Escoffier
The Escoffier Disciples Culinary Institute has two locations for Escoffier culinary courses. With professional equipment that meets the highest European standards, the Institut Culinaire Disciples Escoffier, located in the city of Săftica, provides students with individual workstations in a professional kitchen, where students can put into practice the techniques studied.
The second headquarters for the deployment of Escoffier modules is in Brașov, thanks to the partnership with Selgros Brasov, in the Arena Bucătarilor hall. Chef Ciprian Nicolescu emphasizes: "Our goal is to train chefs to become true professionals, to correctly implement their cooking basics, then at each level of development (basic, intermediate, advanced) to help them evolve, create and discover the art of gastronomy. After graduating from the 3 Escoffier modules, we aim for all students to have a vision of culinary art, to be able to practice professionally as a chef and to convey their passion for the gastronomic art through each product prepared in their own style."
Article written by Gabriela Dan, Editor of Arta Albă
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