Thorough, innovative, invaluable
“When I decided to make a career out of cooking, I knew I had a lot of school options, and I couldn’t be happier about choosing Colorado Mountain College. The training I received at the CMC Culinary Institute was thorough, innovative, energetic and invaluable. It has paid off in ways unimaginable.
Throughout my schooling at CMC, I got hands-on experience working at upscale restaurants in Beaver Creek and Vail. I participated in special culinary events alongside renowned chefs such as Steve Topple, whom I assisted at the Grand Tasting at the Ritz Carlton Hotel, the Taste of Vail Culinary Festival and the “Summertime in Piemonte” Chaine Culinary Fundraiser dinner.
The amazing instruction I received at the Culinary Institute kept me inspired and motivated and led me to win the Chaine des Rotisseurs Vail Bailliage Young Chefs Competition in Denver. All of these opportunities helped build the credentials that got me invited to estage at restaurants like Daniel Boulud’s Daniel NYC and Mindy Seigel’s Hot Chocolate in Chicago.
Now, I’ve landed a coveted position at Thomas Keller’s Bouchon Bistro in Las Vegas. I’m working at what I love, every day, and learning more and more with every step I take. I’ve had the spark my whole life, and my time at the CMC Culinary Institute is what really set the fire ablaze.”
Aaron Cousineau works at the Bouchon Bistro in Las Vegas.