Colorado Mountain College to construct state-of-the-art teaching kitchen facility in Aspen
In response to a growing number of vacant hospitality jobs in the Aspen area, Colorado Mountain College is excited to announce a new state-of-the-art teaching and learning kitchen at CMC’s Aspen campus. The new culinary laboratory, expected to be completed before the 2023 Food & Wine Classic in Aspen, is made possible thanks to a $1 million donation from the Morgridge Family Foundation. This is the third major capital gift to CMC by former Aspen residents, John and Carrie Morgridge.
“Aspen’s thriving culinary scene is ingrained in our community fabric,” said Aspen Chamber Resort Association President and CEO Debbie Braun. “The jobs awaiting CMC students within Aspen’s top-star resort offerings are a perfect synergy with the top-quality learning the new facility will create.”
The new kitchen will renovate and revitalize an existing space at the campus. Once operational, CMC faculty will use the facility to expand the college’s offerings in culinary arts, resort management and hospitality at the certificate, associate or bachelor’s degree level. The kitchen will also be a resource for community members, consistent with other popular offerings at CMC’s Aspen campus.
“At MFF we have a lengthy history of identifying and supporting innovation. CMC delivers on innovation and has done so for decades. We believe in collaboration because that is how we get the best outcomes. This project embodies the brilliance we look for and the leadership we invest in,” shared Carrie and John Morgridge. “CMC, throughout its entire footprint, connects its work with the needs of the community. This latest initiative demonstrates that connection to Aspen and the broader region and we hope others will join us in contributing to the future of Colorado Mountain College in Aspen.”
The new facility will also create opportunities to deepen partnerships, such as the college’s efforts supporting the Food & Wine Classic in Aspen. It is expected to open in 2023.
