Escoffier Scholarship Foundation is designed to assist students with a passion for culinary and pastry arts who may be unable to attend the institution without additional financial assistance.
Make an Impact
We can’t empower students in need without you. By donating, fundraising, or spreading the word, you can help our students in need get a culinary education and become a positive force in their communities.
Questions? Contact Us
Mission and Vision
Meet Our Recent Scholarship Recipients
Eligibility and Application Process - For Current and Soon-To-Be Students
You Can Help a Culinary Student in Need
Escoffier Scholarship Foundation values donations from our community—we depend on them. Our scholarships offer life-changing programs to students in need, and we are only able to do this thanks to help from generous people like
you.
All Donations Make a Difference...No Matter How Big or Small!
“As someone who is paying for school on my own, this has been a tremendous help. It has enabled me to not worry as much about finances and just concentrate on my studies. I hope to be able to send you some delicious bakes once I graduate. 🙂 Again, thank you kindly.”
Juan Luis De Coss
Escoffier Scholarship Foundation Recipient 2021-2022
Board of Directors and Accountability
We carry out our work with a deep commitment to accountability and transparency. We want you and every member of the greater culinary community to know how carefully and effectively we use your donations to make an impact in the lives of our scholarship recipients. See Our By-laws.
John Bogosian
John Bogosian is often labeled a ‘passionate creator’. He has founded a diverse host of businesses, most recently Zingfit to provide management and scheduling software to boutique fitness studios in more than thirty countries. Zingfit was purchased in 2019 by Advent, a global
private equity company.
John is CEOS™-certified to implement its methodology for business operational excellence. His current strategic advisory and creative product work support dynamic entrepreneurs in a wide range of businesses, from consumer food products and music-mediated experiences to software-driven services for grocery, health, personal fitness, and broadcast media.
John is passionate about food and enjoys cooking. His early food-related ventures included two-years developing a Wall Street food service to feed bankers and traders at their desks (La Cart, Inc.), the launch of a pioneering online natural foods cooperative (Bogofood), operating an artisan market and juice bar in the Hamptons (Food Spa) and a five-month stint as a line chef in the south of France (Les Palmiers).
Mid-career, John worked in education, teaching high school and middle school sciences in New York. He worked on a $5M New Lab for Teaching and Learning grant at the Dalton School in NYC. John graduated Wesleyan University in 1986 with a BA in Economics.
Cary Laiche Jr.
Chef Cary Laiche Jr., or Chef CJ as he prefers, is a Senior Banquet Chef at Kalahari Resorts and Conventions in Round Rock, Texas. Chef CJ is a member of Kalahari Round Rock’s grand opening team and has spent time working in each of the property’s many kitchens. He has a passion for teaching and coaching young chefs to become the best version of themselves and is proud to work for a growing organization that strives to build its future leaders from within the company.
CJ’s passions of leadership and cooking can be traced back to his days growing up in Morgan City, Louisiana. Shortly after graduating high school CJ realized his passion for leadership while coaching the golf team he used to play on. Chef cannot remember a time he was not intrigued by everyone cooking around him in the South Louisiana culture that revolves around food.
Chef CJ moved to the Austin, Texas area in early 2017 to attend Auguste Escoffier School of Culinary Arts. During this time Chef spent his days at school and his nights working at Banger’s Sausage House and Beer Garden. Chef graduated with an Associates of Applied Sciences in Culinary Arts in 2018. In his remaining time at Banger’s, and his time at JW Marriot-Austin, Chef CJ’s favorite moments are when young chefs on their externship from Escoffier asked him for coaching and to sign their externship papers.
CJ is currently a student at South University where he is working on a Bachelor’s degree in Business Administration. Chef is thrilled with the opportunity to continue to help the chefs of tomorrow as a director for The Escoffier Scholarship Foundation.
Mary Petersen
Thomas Vaccaro
Chef Vaccaro is responsible for development and preparation of desserts for the Borgata Casino Hotel and Spa. Borgata an MGM property has sixteen full-service restaurants, convention and catering facilities, and two bakery cafes. Thomas Vaccaro also is a consultant focused on new product innovation, process improvement, training, and development. He highly regarded for his executive coaching in persistence, leadership, and empowerment. Known for his vision and ingenuity, Vaccaro facilitates innovation at the intersection of savory and sweet cookery, leveraging his deep mastery of technique to foster new approaches to creativity. Clients include major food manufacturers, retail restaurants, food processors, and food-related non-profit organizations. Thomas is the past Dean for Baking & Pastry at The Culinary Institute of America (CIA) which included oversight of curriculum, food and quality of instruction, identifying new faculty, and fostering student development. Also, was the General Manager of the award-winning Apple-Pie Bakery Café and CIA-Bocuse Restaurant.
For many years, Vaccaro was a culinary leader in Atlantic City, where he was executive pastry chef at the Trump Plaza Hotel & Casino and Trump’s Taj Mahal and Tropicana Casino and Entertainment Resort in Atlantic City. Vaccaro also served as executive pastry chef at the famed Waldorf = Astoria Hotel in New York City.
Vaccaro is a Certified Executive Pastry Chef C.E.P.C. And a Certified Master Baker C.M.B. He was the American Culinary Federation’s National Pastry Chef of the Year in 2004. He coached the U.S. Culinary Team to many gold medals in the 1996, 2000, and the 2004 Culinary Olympics in Erfurt, Germany and earned a perfect score in pastry as the team ACF pastry chef at the 1992 Culinary Olympics.
Throughout his illustrious career, Vaccaro has earned gold medals in competitions around the world, including Scotland (2001), Switzerland (1993 and 1999), Chicago (1992 and 1999), New York (1990, 1996,1997,2008,09,10,11,12,13,), and London (1992) Orlando team winner Culinary Super challenge (2010,2011,2012,2013).
Sharon Van Meter
A graduate of Le Cordon Bleu in Paris, France, Chef Sharon Van Meter brings more than forty years of award-winning and acclaimed culinary experience to the Dallas/Fort Worth area.
Chef Van Meter has served the culinary world as Executive Chef of The Ritz-Carlton, International, Professor of American Cuisine at Paris’ Le Cordon Bleu and Executive Chef in the renowned kitchens of Neiman Marcus, Dallas, Texas. Currently, Sharon is CEO of SVM Productions, LLC, a leader in the television, radio and culinary productions world and is the Acting President, Magnolia Networks, a division of Discovery Networks.
Chef Van Meter has been inducted in the honorable culinary societies of the American Culinary Federation, World Master Chefs Society, Les Dames d’Escoffier International, and Euro-Toques International.
She has served as President of the Dallas Chapter of Les Dames d’Escoffier and 1st Vice President, Les Dames d’Escoffier International. In 2009, Chef Van Meter became the first female Director of the American Culinary Federation-Texas Chefs Association.
Sharon is a member of the National Restaurant Association and has been on the Board of Directors of the Greater Dallas Restaurant Association since 2010; served as President of the GDRA Board of Directors in 2015-2016. Sharon serves on the Board of Directors of the Texas Restaurant Association and is past chairwoman of the Texas Restaurant Association Education Foundation.
Her numerous volunteer and humanitarian efforts range from the fight against hunger by involvement with Share Our Strength’s “Taste of the Nation” event to the National AIDS Foundation “Touring Chefs” program to Habitat for Humanity’s “House Party.” Sharon served on First Lady Michelle Obama’s Chefs Move! to Schools task force. In 2008, she received the National Restaurant Association’s “Cornerstone Humanitarian Award”.
After 8 years helming the kitchen of 3015 at Trinity Groves, Dallas’s premier culinary event venue and catering company Sharon recently opened Beckley 1115, located in Bishop Arts.
Brian Williams
Brian Williams most recent role was Market Director for Le Cordon Bleu Colleges of Culinary Arts in Portland, Oregon and Seattle, Washington, providing dynamic leadership and guidance for both schools.
He is an accomplished administrator who brings a wealth of knowledge in communications, marketing, retention strategies, staff motivation, and governance. In all his educational endeavors, Brian has been a champion of success for both the students and the employees. He thrives on challenges, consistently bringing drive and creativity to the table daily.
An energetic and commanding speaker, he engages groups large and small, sharing his beliefs that education, mentorship, perseverance and overcoming adversity can change lives. Brian has presented at numerous CEC Board meetings and was the opening presenter at Developing Leaders Academy in 2009 and a speaker at both the High Achievers Conference in the Bahamas and the Presidents Conference in Puerto Rico.
Brian has a long and distinguished career in education beginning as the President of Scottsdale Culinary Institute in 1999 and being promoted in less than one year to Managing Director of Career Schools West. He has held multiple positions with Career Education Corporation including CEO of American InterContinental University and then Senior Vice President of the Culinary SBU. In addition, Brian led the acquisition team in the purchase of Le Cordon Bleu.
Holding a Master of Business Administration from American InterContinental University and a Bachelors of Business Marketing from University of Phoenix, Brian began his secondary education with an Associate of Culinary Arts from Le Cordon Bleu College of Culinary College.
Brian has recently retired as the chef and co-owner of the Big Wave Café in Manzanita, Oregon that opened in September 2011.
Upcoming Events
February 6-13, 2023
Annual Valentine's Day Raffle
Virtual
June 28, 2023
Escoffier Scholarship Foundation Annual Golf Fundraiser
Schaumburg
Golf Club/
Schaumburg, IL
December 1, 2023
Virtual Holiday Auction
Virtual
Escoffier Scholarship Foundation Golf Fundraiser 2022
Tracy Lorenz
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