Graduates
Erick 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 MoreAJ Fazendin
CMC culinary graduate A.J. Fazendin launches Prescribed Spirits in Broward County, Florida. He’s custom distilling gin and breaking ground with an entrepreneurship partnership. An excellent martini gin, his recipe blends herbs and botanicals. He said it’s very fragrant, smooth and without overpowering juniper flavor. Read more: AJ Fazendin
Read MoreErin Rigney
“The Graphic Design program at Colorado Mountain College helped me learn to combine my artwork with type and other elements to produce effective visual communication.”
Erin Rigney is the owner of Rainy Day Designs. National clients include Cloudveil and Malden Mills, maker of Polartec. Read more: Erin Rigney
Read MoreAllison Kohn Marriner
“I have been snowboarding forever and I love the mountains. Working in a career where I could combine the two is what I decided to do.”
Allison Kohn Marrineris a winch cat operator specializing in downhill ski race course builds — including downhill venues for the PyeongChang 2018 Olympic Winter Games. She was selected “Rookie Groomer of the Year” by Vail Resorts during her internship for Ski Area Operations. Read more: Allison Kohn Marriner
Read MoreBen 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 MoreBrian Baker
“I started out at the [Keystone] Ski Tip as executive chef in ’04, and 11 years later, we were recognized nationally for creating consistent, upscale cuisine. With the Open Table award, last year we made the top 100 list, and we felt like our hard work had finally been recognized. This year [2014], this time around, being named sixth best restaurant in the country goes to show that consistency in product and a quality staff in the front and the back of the house — the majority of whom come from Colorado Mountain College’s culinary program — make a real difference.”
Brian Baker, Chef/Owner, Watershed Café, Leavenworth, WA (locally sourced – farm to table, Pacific north west cuisine) Read more: Brian Baker
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