Todd Rymer, M.S., C.E.C.Professor, Culinary Arts
970-569-2920 | email@example.com
- Master of Science in Hotel and Food Service Management, Florida International University
- Bachelor of Arts in Religious Studies, New College of Florida
- CMC full-time Faculty of the Year, 2010
- American Culinary Federation
- Slow Foods
- Chaine des Rotisseurs
Chef Instructor Todd Rymer worked almost 20 years as a cook and chef in numerous restaurants and hotels in Miami. After he earned his Master’s Degree, he became a Chef Instructor for Johnson & Wales University and then moved to Vail as Director of Johnson & Wales University’s Vail Campus in 1995. Four years later, he became director of culinary education at Colorado Mountain College Culinary Institute, Edwards.
Chef Instructor Rymer is passionate about sustainability and pushes students beyond facts and figures. He led the charge in developing the Sustainable Cuisine program and was instrumental in creating the school gardens. Rather than telling people what not to eat or do, he believes solutions to the many problems of our food system can be solved simply by offering delicious alternatives that are healthy for people, the planet and our prosperity.
I have a lovely wife, two beautiful daughters and two wonderful grandchildren.
I like to cook and eat good food. One of my hobbies is foraging for wild foods, especially mushrooms. Skiing.