Cooking School of the Rockies offers basics class

Nation's Restaurant News, March 26, 2001

BOULDER, COLO. -- Cooking School of the Rockies announced a 24-week, part-time evening program taught by Colorado chefs focusing on fundamental techniques, including fast and accurate knife skills, product identification and usage, basic food chemistry, sanitation and health code requirements, and "a realistic view of industry expectations," according to a release from the school.

The program, which will begin on April 29, involves 18 weeks of classroom instruction followed by a six-week, paid externship at one of the participating chefs' restaurants. Classes are Monday and Tuesday from 5 p.m. to 10 p.m. Class size is limited to 14 students, and tuition is $6,850. Scholarships are available.

The participating chefs are Tim Blouse of Chautauqua Dining Hall in Boulder, Christopher Cina of Fourth Story Restaurant in Denver, Charles Dale of Renaissance Restaurant in Aspen, John Duran of Full Moon Grill in Boulder, Jamey Fader of Jax Fish House in Denver, Daniel Fennessy of Wolfgang Puck Grand Cafe in Denver, Bradford Heap of Full Moon Grill and Chautauqua Dining Hall in Boulder, Jennifer Jasinski of Panzano in Denver, James Mazzio of Triana in Boulder, John Platt of Q's Restaurant in Boulder, Matt Selby of Vesta Dipping Grill in Denver, Erik Skokan of Alice's Restaurant at Gold Lake Spa and Resort in Ward, Jim Smailer of The Boulder Cork in Boulder, Tyler Wiard, formerly of Mel's Bar and Grill in Denver, Eddie Wiles of The Greenbriar Inn in Boulder, and Bruce Yim of Sweet Basil in Vail.