Escoffier Chefs Dinner Series

This is an annual event that occurs once a month during January, February, March and April.  All four dinners will feature the best French Cuisine (four course-meal). This event sells out every year! 

This amazingly unique event supports the CCC Culinary Program.  The Culinary Program is vibrantly training tomorrow's chefs.  Carteret Community College is very proud that we send 3-4 students annually to France for a month internship.  During this month-long trip the students train under the best French Escoffier Chefs in the world!

2018 Dates:

  • January 30th
    • featuring Chef Olmstead & students
  • February 27th
    • featuring Chef Park & students
  • March 20th
    • featuring Chef Garnett & students
  • April 17th
    • feature CCC Students 

Rates:

  • Four Dinner Package
    • $200 per person
  • Individual Dinners
    • $60 per person per dinner

          Cash bar available at all four dinners.

Doors open at 5:30pm; dinner served at 6:30pm

ALL four dinners will take place at the Crystal Coast Civic Center!

Auguste Escoffier 

Georges Auguste Escoffier: 28 October 1846 – 12 February 1935) 

French culinary artist, known as "the king of chefs and the chef of kings", who earned a worldwide reputation as director of the kitchens at the Savoy Hotel (1890-99) and afterward at the Carlton Hotel, both in London.  His name is synonymous with classical French cuisine.

Escoffier radically simplified food service by advocating the use of seasonal ingredients and the abandonment of elaborate garnishes.  He also streamlined the organization of professional kitchens.  These ideas were widely disseminated through Larousse Gastronomique (1938), a difinitive work on classical French cuisine by Escoffiiers friend Propser Montagne, a noted chef.  

Auguste Escoffier

French Chef