Graduates of Colorado Mountain College Culinary Institute
Our graduates are in demand because they have both knowledge and practical expertise
“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 three-year apprenticeship equips passionate culinarians with the confidence to succeed in an aggressive and competitive industry.”
Eric Watson and his wife, Sara, another graduate, own and operate Mosaic Foods, a very successful catering company. They are located in Fargo, North Dakota.
“The hands-on nature of the CMC program was a great fit for me. Working in restaurant kitchens while attending classes allowed me to constantly practice the techniques I was learning in the classroom. I was able to move at my own pace through the program, and working in several different restaurants over the course of the program allowed me to see the restaurant business from multiple perspectives.”
Scott Ulen graduate in 2009. After working for a year at the Michelin-starred restaurant Tru, he has chosen to focus on charcuterie at the Chicago gastropub Owen & Engine.
“Going to college was not something I was ever really expecting to do, and because of the way this program was set up I was able to do it. I got a college degree, which is something I never thought I would do with three kids.”
Sarah Naef graduate from the Culinary Arts program in 2010. After working as a student and then a mentor at the Cannes film festival in France, she was hired as a permanent staff member. Currently, she lives in Carbondale with her family and works at Russets restaurant.
“The most helpful part about Colorado Mountain College was the Staff, and the way classes were held. I am a very hands-on person and three years of working in a kitchen to get my degree was exactly what I was looking for. I always revisit my notes and books that I used in school.”
Adam Kapela works at the Black Butte Ranch, a destination golf resort in Bend, Oregon. He works there as Executive Sous Chef.
“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 successful catering company in Fargo, North Dakota. She operates the company with her husband, Eric, another graduate.
“Without the CMC program, I know I wouldn’t be where I’m at today. 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.”
Steve Nguyen is the Executive Chef at the Keystone Conference Center in Keystone, Colorado.