What Chefs Say About CSR Alumni

"Most cooks come to Blue Hill looking to be inspired, searching for the reason to become a chef in the midst of the pressurized world of a restaurant kitchen. Some, like Owen Clark (graduate, Culinary Arts 2005) arrive nearly fully formed, with a base set of skills and confidence gained through the proper training. They are the ones who instead of seeking to be inspired are themselves inspiring."

Chef Dan Barber, Executive Chef & Co-Owner Blue Hill and Blue Hill at Stone Barns, New York, New York; 2009 James Beard Foundation Award Winner Time Magazine's 100 Most Influential People of 2009

"Jaime Pepper (graduate, Culinary Arts 2005) is enthusiastic, hard-working and a great addition to our culinary team. She is one of the best cooks I have, and is swiftly moving through the ranks. I wouldn't know what to do without her."

Chef Brian Huston, Chef de Cuisine, The Publican Restaurant, Chicago, Illinois

"CSR provided a fun and energetic learning environment that encouraged the students to fulfill their dreams. I have hired many graduates and they have all succeeded in my very demanding kitchen. I would certainly hire CSR graduates again in the future."

Chef Hosea Rosenberg, Jax Fish House, Boulder, Colorado; Winner, Top Chef Season 5

"I have had several CSR grads through the kitchen the last few years, each of the students has known all of the basics and had the necessary skills to be successful in our restaurant. Because the curriculum is taught through changing menus, the students are used to our dynamic kitchen. If one is interested in bringing the kitchen closer to the farm, then one must learn to be dynamic in the kitchen and that is what CSR does best. It molds dynamic cooks and chefs."

"All CSR graduates have done a great job. Because our kitchen is so big, with many levels it is nice have to have cooks that have a really good foundation that we can then take to a new level."

Chef Kyle Mendenhal, Chef, The Kitchen Restaurant, Boulder, Colorado

"The fast-paced, professional curriculum at CSR helps students get prepared for a fantastic career in the world of baking and pastry. Kate Antea (Pastry Arts 2006) is indispensable to me and Wen Chocolates... I'd be lost without her."

Chef Will Poole, Owner & Chocolatier, Wen Chocolates, Denver, Colorado