Congratulations to Hosea for dicing, chopping and sautéing his way to season five Top Chef.

Hosea has participated in Culinary School of the Rockies guest chef program for over seven years. He has been a key guest instructor at CSR from back when he worked at Kevin Taylors’ Dandelion  Restaurant to his current Chef position at Jax’s. The students always enjoy his presence in the classroom whether he is imparting his culinary knowledge or helping students obtain externships at the restaurants where he works.

CSR is very proud of Hosea for his culinary success and for always wanting to share it with our students.

We are sending Hosea a congratulations gift basket and we need your help! What should we send Hosea? Salts, bacon, Padma, a voodoo doll of Stefan? Let us know what you think would be the perfect item for Hosea’s gift basket.

Read on to see more photos and read CSR Staff favorite Top Chef Moments

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After more then 16 years of living with our cream colored, work-horse fridge in the home cook kitchen, we finally have decided to part ways and upgrade. The news was announced Thursday afternoon that we found a new refrigerator to build a future with. With a borrowed trailer in tow, Luke and the purchasing crew embarked on a mission to pick our purchase up. Moving the fridge into its new home looked like back breaking work, but it is finally here. What a beauty . . . with two doors, shelves galore, and bright shiny front.

We are very excited to annouce that CSR is sponsoring at chocolate tasting at The Lab at Belmar on March 5th. Culinary School of the Rockies Chef Instructor Rebecca Peizer, Chef Will Poole owner of Wen Chocolates and Bridget Coughlin of the Denver Museum of Nature of Science will discuss the history of chocolate along with both sweet and savory samples of different varieties of chocolate.

Tasting Information
CHOCOLATE with Culinary School of the Rockies & Wen Chocolates
*Bridget Coughlin, Deputy Chief Curator and Curator of Human Health, Denver Museum of Nature & Science
*William Poole, Chef and Founder of Wen Chocolates & Rebecca Peizer, Chef Instructor at Culinary School of the Rockies
RECEPTION 6PM | PROGRAM 6:30PM
$25 ($20 MEMBERS)
Purchase Tickets

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This delectable dessert would make a fantastic Valentine’s Day treat for someone special. Melt your loved one’s heart with this sinfully delicious molten chocolate cake.

Makes 10 individual cakes

Ingredients:

14 oz. Semisweet chocolate
2 oz. Unsweetened chocolate or 1 lb. Bittersweet chocolate
2 tsp. Instant powdered coffee
¼ cup Hot water
¼ cup Dark rum
6 Eggs
½ cup Sugar
1 cup Heavy cream
2 tsp. Vanilla
8 oz. Semi sweet chocolate in small chunks

Method:

1. Preheat oven to 350°.
2. Butter ten 6-ounce ramekins. Cut parchment to line the bottoms. Butter the parchment and flour the entire ramekin to ensure the cakes come out. Set the ramekins in one or two roasting pans large enough to hold them in a water bath. Boil a pot of water. Chill a bowl and a whisk and set aside for later.
3. Melt the chocolates together in a double boiler with the instant coffee, ¼ cup hot water, and rum. Transfer to a large mixing bowl and set aside to cool.
4. In the chilled bowl, whip the cream to soft peaks and add the vanilla. Refrigerate the whipped cream.
5. Put eggs and sugar in a mixing bowl. Mix on high until very pale, thick and creamy. Immediately pour mixture into bowl with the chocolate then carefully fold the dense chocolate up and over the egg mixture with large deliberate strokes. Before the chocolate is fully folded into the eggs, add the whipped cream and fold everything together until no white streaks remain.
6. Pour into prepared ramekins. Do not fill more than 2/3 full. Divide the remaining chocolate chunks between the ramekins, burying them about ½” deep into the center of the chocolate batter.
7. Place the roasting pan full of ramekins into the oven and pour the boiling water from step 2 into the bottom of the pan to come half way up the sides of the ramekins (be careful not to pour or splatter water into your ramekins). Bake for 25 minutes, then turn off oven and let ramekins sit with a wooden spoon propped in the door for another 15 minutes.
8. Remove pan from oven and remove ramekins from water bath. Let cool for 15 minutes before unmolding.

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