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Sarah Blecher
Sarah Blecher is a graduate of Culinary School of the Rockies Pastry Arts program. Since graduating she has worked in a number of restaurants and bakeries, including holding the position of Assistant Pastry Chef at Laudisio in Boulder. Sarah was diagnosed with Celiac disease in 2008 since then and has been baking gluten free. She now works in the office at CSR and continues to write and produce new gluten free recipes and experiment in her kitchen at home.
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Teresa Booth Brown
Teresa Booth Brown is a graduate of CSR's Pastry Arts Program. She lives and works on a forty-acre farm in Boulder County with nine horses, three goats, thirteen chickens, two dogs, a cat, thousands of honeybees, two daughters, and her husband. Teresa is constantly looking to learn and integrate new skills and knowledge from diverse areas which inform and influence her work as a chef. Her background experience includes being an artist, Master Gardener, seamstress, beekeeper, farmer, and pastry chef. Teresa loves to pass on her great passion for the domestic arts.
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Chris Clarke
Originally from upstate New York, culinary veteran, Chris Clarke has over 25 years of experience working in restaurants, catering and as a culinary educator. Her career with Whole Foods Market began five years ago when she joined the team in Boulder, Colorado, most recently serving as the Team Leader in the Specialty Department at the Superior, CO location. A dedicated foodie, Chris has continued to teach at the Culinary School of the Rockies during her time at Whole Foods Market, where she has served as cooking instructor for more than a decade. Chris is a previous winner of “Denver’s Best Home Chef” contest and appeared on the Food Network. Her collection of cookbooks boasts more than 500 titles and her motto is, "It's all about the food."
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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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Manroop Kaur Cuccaro
Chef Manroop Kaur Cuccaro learned her authentic North Indian cooking in the holy city of Amritsar in Punjab, Northwest India. She has been teaching private cooking classes since 2000 after arriving in the United States. She specializes in savory vegetarian dishes using a variety of dhal and curry. Her passion for her culture and preparing food makes attending her classes a joy.
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Joe Kirwin
Joe is a classically trained fine dining chef and graduate of Le Cordon Bleu at Western Culinary Institute in Portland, Oregon. His experience includes working for Whole Foods, in various cooking positions nation-wide, as well as completing an internship in the kitchen at the Playboy Mansion in Los Angeles. Joe takes a creative and inventive approach to cooking while still utilizing fundamental elements and techniques of the culinary arts.
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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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Adriana Perez
Adriana graduated from the Chef Track program at Culinary School of the Rockies and currently owns a personal chef/catering business. She grew up in Spain and South America and her family owns a charcutier in Avila, Spain where they make Serrano and Iberico hams. She is passionate about creating big flavors while using local produce and applying excellent cooking techniques. Her motto is "Good ingredients and solid techniques will make all the difference in your cooking." Adriana currently resides in Louisville with her husband and two boys.
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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 both as a sous chef and pastry
chef. Shan is a chocolatier at Concertos in Chocolate in Broomfield and
has studied Contemporary Art Design with Colette Peters and Sugar Art
with Ewald Notter in Las Vegas. He has recently won awards in numerous
BBQ competitions and expanded his business to include dinner parties and
catering adaptive to many kinds of cuisines (French, Italian, American,
etc.). Chef Shan loves sharing his knowledge and encourages students
to explore. He will be the Chef Instructor for Culinary Skills Fall
2008.
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Chuck Stober
Chuck worked on developing his passion for fine cuisine as a home cook for over 15 years, then went on to complete the Professional Chef Track Program at CSR in 2009. After working at Black Cat Bistro in Boulder he founded Tour de Course, a culinary company dedicated to in-home cooking classes, personal chef services, and intimate event catering. Raised on a large North Dakota farm, he is an advocate of organic and locally produced foods and an enthusiastic supporter of Slow Food USA. An avid cyclist and 14er climber, Chuck has a passion for teaching practical, everyday culinary skills and believes that every home cook can become an "intuitive" cook capable of producing fabulous food.
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Deb Traylor
Chef Deb Traylor is a graduate of Culinary School of the Rockies Culinary Arts Program, 2005. Deb is an extremely motivated chef, who has knowledge in all areas of the food industry from the business aspect, to menu development, to her extensive culinary knowledge. Deb is also the owner and manager of A Divine Dish, out of Longmont, Colorado. She has managed private kitchens, coordinated culinary camps for teens, and managed muti-station banquets for large celebrations. Throughout her career, Deb has had a muti-faceted experience in all areas of the industry. She is also an advocate of using local produce, building relationships with local farms and artisan food producers. Currently, Chef Deb teaches an assortment of classes at CSR. From our Pasta from Scratch workshop, to teaching some of our Corporate Kitchen and Team Building events in our Home Cook Kitchen, Chef Deb is a knowledgeable, fresh and enthusiastic face in the kitchen.
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