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Culinary Arts Videos




Chef Adam Duyle talks pairing food with great beer at the GABF.

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Farm to Table Pavilion at the Great American Beer Festival.

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Culinary School of the Rockies Chef Michael makes a vinaigrette.

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Students of all ages and backgrounds embark on a week-long immersion in Colorado's burgeoning farming, natural and organic foods industry. Culinary School of the Rockies presents an externship unlike any other in the country. Aspiring chefs gain the experience of a lifetime as they see first-hand the blood, sweat and tears that bring locally-produced ingredients to their kitchen.

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A Chef from Culinary School of the Rockies explains why the Farm to Table Externship portion of the Culinary Arts Program is important.

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Brook Le Van of Sustainable Settings describes a typical day at the farm.

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Don Lareau of Zephyros Farm & Garden explains why the relationship between a farmer and chef is so important.

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Brook Le Van of Sustainable Settings explains why they will be participating in the Culinary School of the Rockies
Farm to Table Externship.

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Don Lareau of Zephyros Farm & Garden explains why it is important to know your farmer.

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The Culinary Gala at Culinary School of the Rockies.

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Beer & Food Pairing at GABF
Farm to Table at Pavilion at GABF
How to Make a Vinaigrette
Students on Externship
Importance of Externship
Typical Day at the Farm
Farmers and Chefs
Farm Participating in Externship
Know Your Farmer
Culinary Gala at CSR

 

 
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Photo courtesy of © Trent Davol; Chris Reynolds; Asakawa; food styling by Anthony Polakowski.
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