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CLASS INSTRUCTORS James Bell
James graduated from the Culinary School of the Rockies Chef Track Program. James has been cooking for nearly 20 years. Starting in a small hamburger joint he progressed up to Executive Chef for Wild Oats Markets. There James was able to develop his knowledge and passion for Natural and Organic foods. James enjoys teaching and training others his food knowledge and techniques. |
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Nick Davis
Nick Davis graduated from the Orlando Culinary Academy Le Cordon Bleu Program. He helped open Todd English's BlueZoo in Orlando, Florida, and then went on to work at the four-star, five-diamond restaurant, Victoria & Albert's. Nick currently works as Whole Food's Executive Chef at Boulder's Pearl Street store. His outgoing personality and immense passion for food is a perfect blend for teaching classes at Culinary School of the Rockies.
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Marilyn Kakudo
Chef Marilyn Kakudo left a career in high tech to pursue her culinary passion 13 years ago. She received her Food & Wine Certificate from Cook Street School of Fine Cooking in Denver and went on to teach the school's professional pastry and bread curriculum for several years. A skilled chef in both pastry arts and savory cuisine, Marilyn combines her knowledge and experience with several years of teaching. She has been a long-time chef/instructor for Home Cook classes at Culinary School of the Rockies and is a dedicated and compassionate teacher who truly enjoys interacting with students.
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Michael Montgomery
A graduate of Kendall Culinary School in Chicago, Michael's work with food spans from high paced restaurant kitchens to catering companies, corporate kitchens, and grocery stores. His food experience has been diverse, including both regional savory cuisine and pastry arts. Most recently, Michael applied his vast food background to café ownership in downtown Boulder. He feels passionately about organics, natural foods, and the Slow Food Movement. Michael is eager to share his cooking techniques and extensive knowledge of food.
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Ann Ragsdale-Perricone
Ann Ragsdale-Perricone is a graduate of the Professional Culinary Arts Program at Culinary School of the Rockies. She is an expert and enthusiastic savory chef and baker who honed her skills as the pastry chef at Maggiano's restaurant in Denver. Ann's infectious sense of humor and popularity with students are legendary.
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Shan Siebert
Shan Siebert is a graduate of the Professional Culinary Arts Program at Culinary School of the Rockies. Shan helped open both the Chimney Park Bistro in Windsor, Colorado, and Jill's at the St. Julien Hotel in Boulder working in pastry and as a sous chef. He is a chocolatier at Concertos in Chocolate in Broomfield. Shan studied Contemporary Art Design with Colette Peters and Sugar Art with Ewald Notter in Las Vegas. Shan loves sharing his knowledge and encourages students to ask questions and explore.
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Monica Stevenson
A graduate of the Professional Culinary Arts Program at Culinary School of the Rockies, Monica Stevenson completed an apprenticeship in Avignon, France, at La Mirande, a Michelin-starred restaurant. Monica's culinary interests include classic French cuisine, fusion food, cheeses, and ethnic food. She learned the art of goat cheese making at Haystack Mountain Dairy, worked for a specialty food company, and now works for Front Range Catering.
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