May 14th, 2008
Two chefs who had two different reason for attending culinary school found the same end result — creating an unforgettable dining experience. Read more »
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May 14th, 2008
After culinary school Chef Kris Czartoryski knew he wanted to be a personal chef and a chance meeting with Carlos Boozer landed him a job with one of the players of the Utah Jazz. Read more about life of a personal chef of an NBA player.
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May 5th, 2008
Read more on how celebrity chefs are taking their cuisine to the airlines.
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April 30th, 2008
Read how and the direction these top restaurants are taking haute cuisine.
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April 30th, 2008
I just wanted you guys to know that I got a job 2 days after I started looking up here in Seattle! I was able to get a couple of interviews right away, and I decided to also call a couple of bakeries in the Seattle area to see if they were hiring.
Macrina, a well known Seattle bakery and cafe had just had a position open up, and I was hired right at my interview, no doubt due to the fact I attended Culinary School of the Rockies!
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April 24th, 2008
Love cooking and the environment? See what the top fifteen green chefs are doing for the earth and our palates.
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April 24th, 2008
Lovely Confections Bakery in Denver is able to make the cake… or cupcake in this case in the downward sloping economy. Porche Lovely was able to follow her dream after attending pastry school and open a small business in today’s week economic times. Read more about Lovely Confections »
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April 16th, 2008
Pastry Arts Program graduate Nicole Hamlin was interviewed by the Omaha World-Herald about her position at V. Mertz restaurant in Omaha.
Q. Once you had set your sights on pastry, what did you do?
A. I went to pastry school in Boulder, a lovely little family-owned school called the Culinary School of the Rockies. . . They have fabulous connections in France, and they set me up with two stages (apprenticeships) in Provence. And that’s what I did for about six months last year.
Nicole Hamlin
Graduate, Pastry Arts, CSR, May 2006
Read the entire article in the Omaha World-Herald
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April 16th, 2008
I am so excited to announce Adventures ‘N the Kitchen Summer Culinary Camp. The first session of culinary camp starts June 17th and is for kids 8 through teens. I am starting the camp to teach young children the tools for eating well that will last until adulthood.
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April 15th, 2008
Be part of the Local Foods Revolution. Here’s how.
Chef Jason Aili of Culinary School of the Rockies explains why he is excited for the Farm to Table Externship portion of the Culinary Arts Program.
Don Lareau of Zephyros Farm & Garden explains why the relationship between a farmer and chef is so important.
Brook Le Van of Sustainable Settings explains why they will be participating in the Culinary School of the Rockies Farm to Table Externship.
Don Lareau of Zephyros Farm & Garden explains why it is important to know your farmer.
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» Two different paths to culinary school - one common goal
» Personal chefs are taking their skills to the court
» Take your culinary skills beyond the restaurant… look to the sky
» What does it take to make the list of the 50 Best Restaurants in the World… three years in a row?
» Laura Noble, Pastry Arts Grad, is baking up a storm at Macrina Bakery and Café in Seattle
» Lovely confections bakery rises in economic gloom
» Pastry Arts Program graduate Nicole Hamlin interviewed by the Omaha World-Herald
» Adventures ‘N the Kitchen Summer Culinary Camp – Now Open!
