Programs

Colorado Mountain College culinary faculty will take center stage at an upcoming TEDxBreckenridge Salon event titled “Elevated Cuisine: The Science and Art of Cooking at Altitude,” scheduled for January 15, 2026, in Frisco. The event highlights the expertise of Chef Kevin Clarke, CCE, JD, Director of Culinary Education at CMC’s Summit Campus, and Chef Bernhard Schrag, Executive Chef of the Recreational Culinary Institute at the Summit Campus. Together, Clarke and Schrag will explore how high elevation influences the science of cooking and baking — from water boiling at lower temperatures to changes in moisture retention, fermentation, and leavening. Drawing on years of professional and instructional experience, they will explain why recipes often need to be re-engineered in mountain environments and how chefs adapt techniques to maintain consistency, flavor, and texture at altitude. Both faculty members bring deep academic and industry backgrounds to the conversation. Clarke has led CMC’s culinary programs for more than two decades, mentoring students who regularly compete at the national level. Schrag contributes an international perspective shaped by his work as an executive chef and educator, with a focus on precision, creativity, and culinary fundamentals. The Salon format encourages discussion and audience engagement, offering participants an opportunity to connect culinary science with everyday cooking experiences. Designed as an intimate, conversation-driven event, the TEDxBreckenridge Salon Series brings together local experts and community members to explore ideas rooted in mountain life. By featuring CMC faculty, the event underscores the college’s role in advancing applied education and sharing expertise beyond the classroom — connecting academic knowledge with the broader community. Learn more about the event:https://www.tedxbreckenridge.com/events/2026-01-15-salon-elevated-cuisine/