USA Culinary Experience for HIT Scholars
This year we were delighted to offer 2 chefs the chance to visit Boulder, Colorado for the Auguste Escoffier Scholarship for Culinary Excellence with Gecko Hospitality.
This international collaboration - delivered in partnership with Gecko Hospitality and Auguste Escoffier Global Solutions - gave Chefs Kat and Ben hands-on training, cultural exchange, and a firsthand look at Boulder’s farm-to-table culinary scene.
Kirk T. Bachmann, Kaitlyn McGibbon, Sheila Hale
“Welcoming Kat and Ben to our Boulder campus was an honor,” said Kirk T. Bachmann, president and provost of Auguste Escoffier School of Culinary Arts in Boulder. “Working alongside our chef instructors, they expanded their technical expertise in areas such as butchery, pastry, and plating, all under Escoffier’s immersive, hands-on approach to culinary education. Our culinary culture thrives on collaboration—mentorship, shared learning, and mutual inspiration—and Kat and Ben exemplified that spirit. We connected immediately and welcomed them to the Escoffier family, and we are eager to see how they carry this experience back to Scotland and into the next chapter of their careers.”
“This opportunity gives young chefs the confidence and exposure to grow as leaders,” said Sheila Hale, vice president of international operations at Gecko Hospitality. “Seeing them in the kitchen, on the farm, and sharing meals with their peers was a powerful reminder of how cross-border collaboration can inspire a lifetime in hospitality.”
We caught up with Chef de Partie Kat McGibbon to find out about her experience.
How was the experience?
This was an incredible opportunity! It was one of the best experiences I’ve ever had. The team at Gecko and the Auguste Escoffier School of Culinary Arts were unreal and went above and beyond for Ben and I, we really felt like royalty. After the craziness of working in a busy city centre hotel, it was great to have a change of pace with some classroom learning. The classes were a real mix of people and abilities, everyone learned together, and from each other, and the Chef lecturers were so passionate about their craft, ensuring that everyone got the benefit of their knowledge.
What did you get to do?
The world cuisine days were great, something I hadn't done in college, they were so insightful. I did one for Northern and Southern Italy and Eastern Europe. On our first day we made fresh ricotta pasta dough and gnocchi. In our Eastern European day we really learned so much about culture and how poor some of Eastern Europe is and therefore why they use some of the ingredients that they do. As a group everyone made part of a dish and we had a service window to reach, then we set up tables and we all ate what we’d made, family style. It was really nice to all sit around a table and talk about what could be improved and discuss what we'd learned. I took some pastry classes making petit fours which was fabulous. With my love of pastry already being strong I found this class most like home. I shadowed a student who knew what she was doing, she was great!
Learning the different culture in America was probably one of the most insightful things for me. I have never been to America before so I really enjoyed the “movie “ like streets and culture, it was fascinating! I also managed to do some really lovely touristy activities with Gecko Hospitality, wine tasting, hiking, and food tours which I am forever grateful for!
What was the highlight?
My favourite of the week has to be the Farm to Table day at Black Cat Farm which was amazing, the best experience I've had in my career so far.
It was incredible to see the produce being harvested and grown, and learn about the methods and how owner Chef Eric Skokan grows things on this organic farm. He talked about his crops, the land and soil, the altitude and how it changes things. The sunflowers were so big! They also have a restaurant on the farm where the menu is created from whatever they have harvested that day. It was mind blowing to see. We got to pick some basil for ice cream, and luckily waited around long enough to try some fresh! It was the most impressive experience and really something I’m taking back to Scotland, to think about seasonality and using different crops for different dishes that commercially they wouldn’t be used for.
How can this experience help you as a chef?
This experience has really helped develop me as a chef by opening my eyes to the wider world. Things are done differently in America, it was incredible being part of it and is something that has changed the way my mind thinks about food and culture. I will definitely be taking back all the world cuisine knowledge and dishes! I have many Eastern European friends and colleagues so I’m looking forward to schooling them on their culture!!