L'Ecole Culinaire

Midday classes are canceled for Monday 11/26 and evening classes will still be held as scheduled. Administration staff will report to the campus at 11am. Please continue to stay tuned for more updates.

"I believe that there is always something new to learn, in fact, that is one of the three reasons that I chose to become a chef, that my education is never over." - Anne Burrell

Do you think you’re all that? Let’s see how you measure up: what can you make with brussel sprouts, peaches, and red onions? #lecolechopped

Do you have a craving to expand your cooking knowledge? Enroll now for the fall semester to learn the art of cooking on your schedule. Visit our website for more information. http://www.lecole.edu

Do you accept our challenge? Let's see if you can handle it: what can you make with pineapple, tuna fish, and sour cream #lecolechopped

"Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why." - René Redzepi

Are you ready to cook up some success? Fall enrollment is now open! http://www.lecole.edu

Can you stand the heat? Let's see if you can: what would you make with chicken breast, peaches, and peanut butter? #lecolechopped

Chef Toby Freeland doing his thing with the staff and students at The Missouri Grown Bistro at the Missouri State Fair. Come see us in Sedalia this week!

Season your skills at L’Ecole this fall! Enrollment is now open, so be sure to visit our website for more information.

This is my advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun-Julia Child

Put your own twist on this classic campfire treat for #NationalSmoresDay!

Are you a master chef? Let’s put you to the test: what can you make with ham, cranberries, and dates? #lecolechopped