Culinary School Alumni In The News

Owen Clark (Culinary Arts January 2005) works with chef Wylie Dufresne as a cook at the award-winning, highly-acclaimed wd-50 restaurant in New York. Watch Owen and pastry chef Sam Mason (the heavy metal rock star of the pastry world!) create some amazing desserts. Prior to working at wd-50, Owen obtained a prestigious stagier position with The Fat Duck in Bray, Berkshire, United Kingdom.

Tom Becker (Chef Track February 2005) has opened Tanglewoods Restaurant in Evergreen, Colorado. Shanel Herrin (Chef Track October 2002) is the Chef of Tanglewoods, and she has designed an upscale Colorado Bistro cuisine menu. The items on the menu can be paired with an amazing international wine selection. Tanglewoods hospitality reflects the surrounding mountains and all that Colorado's nature has to offer.

Shannon Siebert (Culinary Arts July 2003) is the pastry Sous Chef at the St. Julien Hotel & Spa under Executive Pastry Chef Amy DeWitt. Prior to joining the team at St. Julien, Shan was the Sous Chef at Chimney Park Bistro under the direction of Owner/Chef Florian Wehrli (formerly of Andre's French Restaurant in Las Vegas, Nevada). Shan helped Wehrli gain the championship title at the 2004 Steel Chef contest that was part of the Taste of Fort Collins.

Allison Koontz (Pastry Arts October 2004) is the pastry Chef and owner of Allison Espresso Pastry Boutique in Boulder. The boutique serves organic and fair trade coffee and rustic pastries in a relaxed, "home kitchen" atmosphere.

Lauryn Malecka (Culinary Arts January 2003) is a line cook at Mirepoix. Mirepoix offers creative, eclectic new American cuisine, and boasts an extensive wine list.

Robert Sargent (Chef Track April 2001) is the owner of Savory Cuisines Catering Company, in Boulder, Colorado.

Dakota Coburn (Chef Track April 2003) is a Line Cook at Aquagrill, in New York City, New York. Aquagrill's friendly staff and extensive all-things-marine menu place it among the best. Chef-owner Jeremy Marshall is at the stove, directing his crew. While living in Colorado, Dakota was a cook at the Flagstaff House restaurant in Boulder, under Executive Chef & Partner Mark Monette. Since 1983, every year Flagstaff House has earned the coveted Wine Spectator's Grand Award, a recognition of one of the ten best wine lists in the world.

Tim Smelser (Culinary Arts July 1998) is a Head Chef and Clyssie Jones (Chef Track August 2004) is a Line Cook for Guckenheimer. This company is hired by corporate clients for all of their dining needs.

Deb Grojean (Culinary Arts July 1997) was one of the first employees hired by Whole Foods Market in Boulder in January 1998. In 2002, she was the recipient of the Store, Region and National Whole Foods Market All Star Awards. In 2003, she received the South West Regional All Star Award. Her department generates among the highest revenues of any prepared foods departments, highest margin, lowest turnover of personnel and highest inventory turns.

Michael Hurst (Chef Track April 2003) is an Executive Chef/Kitchen Manager at Whole Foods Market in Boulder, CO. Michael began his career by attending and completing his Bachelor's Degree in Hotel/Restaurant Management at Pennsylvania State University. He then worked for ARAMARK Corporation in New Jersey as the Assistant Foodservice Director.

Ann Marie Schaefer (Chef Track October 2002) is the Catering Director for Whole Foods Market in Highlands Ranch, Colorado. Previously, Ann Marie had her own catering/personal chef business, A Movable Feast.

Arlyn Wedel (Pastry Arts May 2005) is working in the pastry department at the Fort Collins Whole Foods Market store.

John Hart (Culinary Arts January 2005) is working the saute and pastry stations at The Kitchen in Boulder. The goal of The Kitchen is to bring a fresh perspective on ingredients, preparation and guest comfort. In August 2005, The Kitchen Chefs, Kimbal Musk and Hugo Mathison had the honor of cooking at the James Beard House.

Catherine Christiansen (Pastry Arts October 2002) is the restaurant reviewer for the Daily Camera Newspaper in Boulder and a freelance culinary writer. Catherine combines her love of food, writing skills, and knowledge of the industry to cover the local restaurant scene. She is also a cookbook editor and writes for the natural foods industry.

Wayne Shiver (Chef Track August 2004) is an apprentice at Frasca Food and Wine in Boulder. Wayne also helps with the home cook classes here at the Culinary School of the Rockies.

Blake Edmunds (Culinary Arts January 2005) is splitting his time between cooking under Chef Troy Guard at Nine 75 and baking with Pastry Chef Cyd Berkowitz at Emogene in Denver.

Deanna Scimio (Culinary Arts July 1998) is the pastry Chef at WaterCourse Foods Bakery in Denver. The bakery services WaterCourse the restaurant and a retail business, providing both vegan desserts (no eggs, no cream, no butter, but plenty of tofu) and more traditional pastries. Deanna received a stellar write up by Jason Sheehan of Westword. Before WaterCourse, Deanna was the Executive Chef at the Savory Inn and Cooking School of Vail.

Sean Keefer (Chef Track April 2002) is the Sous Chef at Rhumba in Boulder under Chef Ian Clark. Rhumba beckons all those in need of a vacation from everyday life by harnassing the taste of the islands with such dishes as Papaya Beef Skewers with pineapple chipotle bbq, Seared Maine Lobster with a black bean cake and avocado crema, or Sweet Potato Crusted Halibut with garlicky greens and watermelon serrano salsa. Sean was working previously at Magnolia Steak and Seafood under Chef Chris Pierce in Lafayette and Q's in the Boulderado under Chef John Platt in Boulder.

Joanne Peterson (Culinary Arts Jan 2000) has her own business Knight Meals, a customized, in-home personal chef service for busy executives and families in the Boulder County area. Joanne offers palate-specific personal meals cooked from fresh ingredients in private homes. She was written up in the Business section of the Daily Camera. Joanne also believe in helping out in the community by donating time and services to local organizations, such as the Rocky Mountain Center for Musical Arts, the Boulder Homeless Shelter, and the Boulder Creek Festival. Joanne also donates 5% of her profits to the Sister Carmen Community Center in Lafayette.

James Brochu (Chef Track October 2003) is a Line Cook at Roy's Hawaiian Fusion in the Los Angeles area, working with renowned Chef Roy Yamiguchi. Yamiguchi was honored early in his career with the prestigious James Beard "Best Pacific Northwest Chef" award. Roy Yamaguchi's Hawaiian fusion cuisine blends fresh local ingredients with European sauces and bold Asian spices, always with a focus on seafood. Prior to moving to Hawaii, James worked under Executive Chef Tony Hessel at the Mediterranean Restaurant in Boulder.

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