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Culinary Arts School Graduates. |
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"It was the most rewarding experience of my life. This is the real world. The other school I attended just kind of simulated it. This program gave me 100% confidence because I was doing the work on a daily basis.
The Colorado Mountain College Culinary Institute at Keystone provides an ideal environment for aspiring culinarians. The 3-year apprenticeship equips passionate culinarians with the confidence to succeed in an aggressive and competitive industry. — Eric Watson and his wife Sara, also a graduate, own and operate Mosaic Foods, a very successful catering company in Fargo, ND. |
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"My experience at the Colorado Mountain College Culinary Institute was extremely challenging yet rewarding. The three years of hands-on training in a variety of kitchens provided me with the skills necessary to move forward in the kitchen and discover my own creativity. I learned the business end of the industry, from bookkeeping and keeping track of profit margins to marketing. Without this knowledge, our business would not be nearly as successful as it is today." — Sara Watson is co-owner of Mosaic Foods, a very successful catering company in Fargo, ND, which she operates with her husband Eric, also a graduate. |
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"The Colorado Mountain
College Culinary School Apprenticeship was ideal for me.
I entered the program with a great deal of enthusiasm,
but with little knowledge of the basics of cooking. It
is amazing what I learned in three years of hands-on experience."
"The Culinary Competition Team allowed me to travel all over the country and see what other schools had to offer. CMC provided me with just as many opportunities as the larger schools, and I was paid to work at some of the best restaurants in Colorado." -- Denah Knight-Auburn |
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"The program
gave me a passion for cooking. The chefs influenced us
to try new things. With work experience in so many restaurants
I was prepared for a variety of culinary environments."
-- Judith Smith, Merriman's Restaurants, Waimea, Hawaii |
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“Without the CMC program, I know I wouldn’t be where I’m at today. I’m currently the banquet chef at the Keystone Conference Center. And being only four years out of school, it is not only an honor but it is a pretty big privilege to be at this level at such a young age and so fresh out of college. There are people that have been in the industry for 20 or more years that haven’t yet been promoted to the same status.” -- Steve Nguyen, Banquet Chef, Keystone Conference Center, Keystone, CO |
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“The fact that CMC students go through a three-year culinary program — and that the majority of those three years is in the kitchen — definitely gives them an upper hand on people that are coming out of different programs. When they’re graduating, they’re walking into kitchens and they have experience in their field. They feel comfortable in their environment.”
-- Brian Baker, Executive Chef, Ski Tip Lodge, Keystone, CO |
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“The culinary students enjoy strong camaraderie. We are always discussing food and staging elaborate dinner parties for each other.” -- Charles MacDonald, named Colorado’s “Student Culinarian of the Year” by the American Culinary Federation |
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