Graduates
Damon Crocker
“The Integrated Energy Program helped prepare me for my new career as a Plant Operator through a balance of hands-on experience and class room training in cutting edge technology.”
– Damon Crocker Read more: Damon Crocker
Ben Saheb
“Sustainability Studies taught me how I can help build a better and more interconnected community. I want to teach this through my films.”
Ben Saheb was chosen by Ecoflight to tour the Western US by air to learn about man’s impact on the environment. Read more: Ben Saheb
Read MoreErick Becerril
“I find myself in a cutting-edge program that is teaching society about the repercussions and responsibilities that we must hold to preserve our future. It (the degree) has opened up a lot of doors for me, not only in the business sector but also just being a professional within my community. You’re able to just flourish and be who you want to be in that program.”
Erick Becerril, Bachelor of Arts in Sustainable Studies graduate. Read more: Erick Becerril
Read MoreEric Watson
“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 CMCCI graduate, own and operate Mezzaluna in Fargo, named best restaurant in North Dakota by msn.com and OpenTable. Read more: Eric Watson
Read MoreScott Ulen
“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. Read more: Scott Ulen
Read MoreSarah Naef
“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.
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