Culinary Arts Internship Track Faculty
Academic credentials and extensive experience at resort restaurants are the keystones of this culinary school in the Colorado Rocky Mountains
Kevin ClarkeDirector of Culinary Education
970-496-4153 | email@example.com
- BS and JD in Business Administration, University of Colorado
Kevin Clarke is a 1996 graduate of Colorado Mountain College's first Culinary Arts class and has been the director of the Keystone program since 2000. He has been involved in the food and beverage industry for over twenty years with experience ranging from being the chef of a white water rafting company to the Chef de Cuisine for the historic Ski Tip Lodge in Keystone, Colorado.
Kevin has been actively involved in culinary competitions for the past fifteen years and acts the coach for the student competition team at Keystone, leading them to several state championships.
Kevin urges culinary candidates to seriously consider Colorado Mountain College when looking for a respected program that can translate into a five-star career:
"Colorado Mountain College's apprenticeship program is so unique and powerful because it gives students the advantage of having three years of work experience while in training. Other schools' programs are primarily based on classroom lectures, so their students lack real world experience and experience combined with education is what will get you the job you are looking for."
2022 CMC Breckenridge & Dillon Faculty of the Year
When he's not cooking and teaching, Clarke is busy being husband and father. His wife Claire and their two daughters enjoy all that Colorado living has to offer, including skiing, biking, hiking and raising the family’s Arabian horses.
Bernhard SchragAssociate Professor Culinary Arts
970-569-2920 | firstname.lastname@example.org
- Graduate Certificate in Open & Distance Learning, University of Southern Queensland ,Towoomba, Australia
- Bachelor Degree (Diploma of Adult and Vocational Education), Griffith University, Brisbane, Australia
- Diploma in Computer Education, The Waikato Institute of Technology, Hamilton, New Zealand
When he’s not in the kitchen, Bernhard loves to camp with his family and forage for mushrooms, especially Porcinis. He is also a fully certified Ski instructor and works part-time at Keystone Ski and Ride School.