Faculty.

Keystone.

Kevin Clarke, the Director of the Colorado Mountain College Culinary Institute at Keystone, is a 1996 graduate of Colorado Mountain College's Summit Campus' first Culinary Arts class. In four short years he has, according to Keystone Resort's Food and Beverage Director, advanced through the culinary ranks faster than anyone he's known. In addition, Kevin brings with him a law degree from CU, practicing in the area of water rights and Native American law.

Clarke, 34, succeeds Doug Schwartz, who brought the program from its beginning to one of national repute.

After graduating from the Culinary Arts program in 1996, Kevin moved on to Chef d'Cuisine at Ski Tip Lodge, Keystone's 15-room bed and breakfast, and 60-seat fine dining restaurant at Keystone.

For the past two years, Clarke has been teaching classes for CMC's Culinary program and he's also been coaching the culinary teams at competitions.

Kevin urges culinary candidates to seriously consider Colorado Mountain College when looking for a respected program that can translate into a five-star career.

"Colorado Mountain College's apprenticeship program is so unique and powerful because it gives students the advantage of having three years of work experience while in training. Other schools' programs are primarily based on classroom lectures, so their students lack real world experience."

When he's not cooking and teaching, Clarke is busy being husband and dad. His wife, Claire is Assistant Banquet Manager at the Keystone Conference Center. Their daughter Brianna, born last August, already rides backpack on the family's cross-country skiing trips. He adds that a baby is a charm, "compared to the hours I've kept in the culinary field. I'm used to surviving on four hours of sleep."