Michelin-starred chef and Ever founder brings lessons from his memoir, Fireproof: Memoir of a Chef, to Escoffier during exclusive campus visit

BOULDER, Colo., Aug. 21, 2025 /PRNewswire/ -- Curtis Duffy, acclaimed chef, restaurateur, and advisory board member for Auguste Escoffier School of Culinary Arts, visited the school's Boulder campus today to lead an exclusive professional development session for chef instructors and to meet with students during a special campus event connected to his new memoir written with Jeremy Wagner and published with Dead Sky Publishing, Fireproof: Memoir of a Chef.

The on-campus engagement marked the only culinary school visit on Duffy's national book tour and followed a public event the night prior at Boulder Bookstore, where he spoke with Escoffier Boulder Campus President and Provost Kirk T. Bachmann in front of a crowd of 50+ ticket holders. During the event, Duffy discussed the emotional and professional journey chronicled in Fireproof—from personal tragedy to global culinary acclaim.

At Escoffier, Duffy led an in-depth professional development session for faculty, sharing insights on mentorship and the lasting influence of his own mentors. He discussed the responsibility of giving back, leading by example, and outlined strategies for preparing the next generation of culinary professionals.

He spoke about cultivating resilience, encouraging students to think creatively, honing technical skills, nurturing curiosity, and modeling the professional standards that define success in the kitchen. "Shift your mindset to how much of a privilege it is to do something you love to do," Duffy told the group. "I'm honored to work every day to help my younger staff achieve their goals." He added that faculty should always strive to "set the standard to do better every day."

Chef Duffy's time on campus included connecting with students, signing copies of Fireproof and offering brief words of encouragement during his visit.

"This session gave our faculty an opportunity to learn from one of the industry's most accomplished chefs," said Bachmann, who also moderated the campus discussion. "Curtis's honesty, humility, and insight offer our instructors new ways to support and inspire the next generation of culinary talent. He's considered part of the Escoffier family and his continued involvement strengthens the connection between our classrooms and the realities of the industry." Photos from the campus event show Duffy engaging with faculty, exchanging ideas, and sharing meaningful moments from Fireproof—a memoir that resonates far beyond the kitchen.

More about Escoffier

Auguste Escoffier School of Culinary Arts is the largest culinary school brand in the U.S.* (based on comparable student population data currently reported in IPEDS). Escoffier's programs blend a classic and contemporary approach to culinary education, emphasizing sustainability and business skills. Escoffier is ranked No. 1 and 2 on Niche's 2025 Best Colleges for Culinary Arts list. Both the Boulder and Austin campuses are Great Place to Work-Certified™ institutions. For more information, visit www.escoffier.edu.

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SOURCE Auguste Escoffier School of Culinary Arts