Culinary Arts – Vail Valley Instructors

Academic credentials and extensive experience at resort restaurants are the keystones of this culinary school in the Colorado Rocky Mountains

Todd Rymer, M.S., C.E.C.

Professor, Culinary Arts
970-569-2920 | trymer@coloradomtn.edu

photo - Todd RymerEducation

  • Master of Science in Hotel and Food Service Management, Florida International University
  • Bachelor of Arts in Religious Studies, New College of Florida

Awards/Publications

  • CMC full-time Faculty of the Year, 2010

Professional Interests/Associations

  • American Culinary Federation
  • Slow Foods
  • Chaine des Rotisseurs

Work History

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.

Philosophy

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.

Family

I have a lovely wife, two beautiful daughters and two wonderful grandchildren.

Personal Interests

I like to cook and eat good food. One of my hobbies is foraging for wild foods, especially mushrooms. Skiing.

Danielle Steiner

photo - Danielle SteinerChef Instructor

Education

  • University of Colorado Boulder
  • Colorado Institute of Art

Work History

Chef Instructor Steiner has been working in the food service industry in the Vail Valley for the past 17 years. She has worked many positions from Restaurant Manager to Executive Chef. Currently, she is a purveyor for Northeast Seafood as well as teaching at CMC.

Philosophy

Dani is what students and friends call her. She is the guru of all things restaurant and finds ease in both front of house and back of house restaurant operations. Her strength is helping students realize that customer service is the most important skill in a restaurant. You have no legs to stand on if you can’t maintain healthy relationships with staff, purveyors and customers.

Hometown

Gypsum, Colorado

Felicia Kalaluh

photo - Felicia KalaluhiChef Instructor

Education

  • Culinary Institute of America, Hyde Park

Work History

Chef Instructor Kalaluhi came to Vail from her job as Executive Pastry Chef at The Garden City Hotel. After working at The Lodge at Vail and The Cascade, she struck out on her own and opened Cornerstone Chocolates and Confections. Also of note, she competes yearly in the CASA Gingerbread House Competition and has built a walk-in gingerbread house for kids at The Four Seasons Hotel.

Philosophy

Chef Instructor Kalaluhi is endless. She is industry driven and pushes students to find real-life situations in the classroom environment. She is a craftsman and creator at the highest level and dazzles students with her skills and a few simple ingredients.

Hometown

East Setauket, New York