Culinary School of the Rockies is recruiting students nationwide to participate in its newly created “Farm to Table” Culinary Arts Program, an industry-pioneering opportunity for aspiring cooks and chefs to combine culinary know-how with a deep understanding of ways to source and use local ingredients. This innovative and environmentally sensitive program responds to the growing demand from restaurant consumers who are asking for more locally grown menu items.
The six-month intensive Culinary Arts Program, which includes a five-week immersion on the farms and in the kitchens of both Colorado’s North Fork Valley and Boulder County. Only 16 students will be accepted into the groundbreaking program.
“The farm-to-table concept is not a passing trend in the culinary arts. It is a lasting cultural shift,” said Joan Brett, director and founder of Culinary School of the Rockies. “We want our students to respect and understand the intricacies and challenges of sourcing and serving local food, while savoring the freshest ingredients available.”
To build the Farm to Table curriculum, Culinary School of the Rockies’ faculty has incorporated their long-standing relationships with Colorado producers to give students hands-on experience with the source of their ingredients. Through an internship, students will learn the essentials of cooking with seasonal ingredients and, just as importantly, will develop intimate working partnerships with producers.
Since its founding in 1991, the school has kept a “green commitment” by sourcing local, fresh products and ingredients when available for its programs and recycling and composting its waste products year-round.
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