What CSR Alumni Say About Our School

"I feel like I got the most out of this program that I could. I learned a lot. I know that the majority of my success in this industry will come from my experience in the field, but at CSR I built a great base for my culinary career."

Trevor Johnson, Chef Track, June ’08, Sous Chef at Brothers’ Restaurant at Mattei’s Tavern, Los Olivos, California

"I learned classic techniques as a foundation to really experiment with food."

Will Edwards, Culinary Arts, July ‘07, Cook at Eleven Madison Park, New York, New York

"Culinary Arts was an intense course with great instruction and tons of hands-on kitchen time. My career is now flourishing. Thanks to CSR!"

Stew Moore, Culinary Arts, December ‘07, Sous Chef at Black Cat Restaurant, Boulder, Colorado

"I feel my experience at CSR has truly gotten me on the right path. The lifetime placement assistance is truly amazing. I feel supported in a way no other school has ever offered. It’s reassuring to know I have a sounding board for my career decisions."

Rama Kho, Culinary Arts, January ‘08, Cook at Arugula Restaurant, Boulder, Colorado

"Working hands-on with the farmers and seeing all it takes to produce food was an amazing experience."

Nate Weir, Culinary Arts, July ‘08, Cook at Salt Restaurant, Boulder, Colorado

"The best aspect of this program was gaining first-hand knowledge of life on the farm, and learning to respect all animals and where food really comes from."

Ryan Gove, Culinary Arts, July ’08, Cook at Li’s Sushi Bar and Grill, Crested Butte, Colorado

"I feel well-educated and I actually feel professional. I am especially happy with the job placement and the afterlife of the program. The teacher/staff to student relationship is great."

Lucas Cheek, Chef Track, October ‘08, Cook at Capella Restaurant, Telluride, Colorado

"My experience at CSR was an invaluable asset to my culinary knowledge. The farm to table idea is an integral part of my own culinary philosophy and the emphasis CSR puts on it is inspirational. I have had the experience of working in several top kitchens in Colorado and I have brought CSR with me into all of them."

Theo Adley, Chef Track, February ‘07, Sous Chef at Radda Trattoria, Boulder, Colorado

"This school is a really creative and inspiring place. I love it, and I feel honored to be part of it."

Lisa Nikkel, Pastry Arts, May ’09, Oxford Gardens, Boulder, Colorado

"CSR gave me the foundation to build my career. The Instructors provide real life tips and formulas I could never get from books. My co-workers are surprised by how much help the school has given me throughout my career."

Kim Boos, Pastry Arts, April ‘03, Pastry Chef/Owner, Tee and Cakes, Boulder, Colorado

"Because the teachers and chefs are so wonderful, you get a hands-on experience that is unbelievably amazing."

Samantha Menke, Pastry Arts, May ‘08, Pastry Chef at Breadworks, Boulder, Colorado

"I would certainly recommend this course to someone interested in a career in pastry arts. This class improved my skill set and gave me a foundation to build from."

Rachelle Richmond, Pastry Arts, April ‘09, Pastry Chef at Intricate Icings, Denver, Colorado

"Attending CSR in Boulder was amazing. The town, the culture, and the people are fantastic. I’m very happy with my decision to leave Illinois to study in Boulder, and now I have a new perspective and a more open mind."

Jaime Pepper, Culinary Arts, January ’05, Cook at The Publican Restaurant, Chicago, Illinois

"Chef Track was exactly what I was looking for. It is the perfect schedule, duration, and curriculum. I have no doubt that attending CSR has been one of the great decisions of my life. The ongoing support and opportunities I get from all of you is priceless!"

Adriana Perez, Chef Track, October ‘08, Personal Chef, Boulder, Colorado

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