A Concentrated Career Program

What's New, Mar/Apr 2004

Today, culinary professionals have moved beyond the traditional restaurant and hotel service industries, making their marks as personal chefs, private caterers, food writers, consultants and more. Cook Street School of Fine Cooking offers unique full-time and part-time Food and Wine Career Programs designed specifically to support and encourage both traditional and contemporary culinary careers.

While other professional culinary schools are merely vocational in their approach, Cook Street School of Fine Cooking in Denver, Colorado serves up culinary education that is best described as "in context," according Michael Comstedt, CEC, CCE, director of the school. "Ours is a concentrated career program, as opposed to a culinary arts curriculum. Every day, we learn the basics, fundamentals, the history of food preparation, and we also compiet a full meal and critique it," he says. From the first day of class, students are in the kitchen performing hands-on tasks - cooking and baking.

During Cook Street's program, students experience at least 250 dishes. One of the reasons Cook Street can impart so much learning to its students is that the class size never exceeds one instructor to eight students. That allows the teaching team to work individually with students to help develop their particular food interest.

Cook Street's professional kitchen is unrivaled. The European-style dream kitchen is larger than most culinary school facilities and is furnished with state-of-the-art equipment as well as a wood-fired stone oven - the only one of its kind in any culinary school in the country. Cook Street's program enables students to first study in the Denver facility, and then continue education in France and Italy.

Cook Street welcomes student prospects to be a 'student-for-a-day' and see their state-of-the-art kitchen in action.