Chef Track Alumni Summary

Cade Snider (Chef Track February 2005) is a Line Cook at Brasserie Ten Ten, working with Chef Tony Hessel.

Wade Martin (Chef Track February 2005) is a Cook at Little America Resort, in Flagstaff, Arizona, working with Chef Robert Hopkins.

Maya Tull (Chef Track February 2005) is a Cook at Jax Boulder, working with Chef Hosea Rosenberg.

Tarik Asim-Ali (Chef Track February 2005) is a Cook at Eight Rivers Restaurant & Catering in Broomfield, Colorado.

Erik Holm (Chef Track February 2005) is a Sous Chef at the Riverside Princess Hotel, in Fairbanks, Alaska.

Zachary Dwight (Chef Track February 2005) is the Sous Chef at Jay's Bistro, in Fort Collins, Colorado with Executive Chef Rhys Ednunds.

Raimund Baliunas (Chef Track February 2005) is a member of the team at Cooking with Jazz catering company and café in Longmont, Colorado.

Steve Tremper (Chef Track August 2004) is a Ranch Manager at Cerro Pelon Ranch in Santa Fe, New Mexico. The ranch has 22,000 acres and all-organic orchards, vineyards, and livestock.

Chris Rainosek (Chef Track August 2004) is the Manager of Cafe Nordstrom in Littleton, Colorado.

Rusty Chamberlain (Chef Track February 2004) is running Culinary Schools of the Rockies' booth at the Saturday Farmer's Market. Look for Rusty's monthly column in the Daily Camera, At the Market throughout the summer.

Cynthia Eckles (Chef Track February 2004) is spending the summer working at the Home Ranch near Steamboat Springs, Colorado. She works under Head Chef Clyde Nelson, who's creations have been written up in Bon Appetite, Food and Wine, Gourmet Magazine and many other culinary publications.

Shelly Steinhouse (Chef Track February 2004) is a Private Chef and Owner of her business, Bella Bistro in Arvada, Colorado.

Shannon Moffit (Chef Track February 2004) is the Sous Chef at The Paisley Shawl, the dining room in the Hotel Higgins in Glen Rock, Wyoming. Chef Matt Stalmeyer's cuisine is celebrated throughout the region. The Paisley Shawl is 3-star rated and named after a family heirloom.

Chris Swiggert (Chef Track February 2004) is currently a line cook at Rioja in Denver and will be leaving this summer to complete a stage at L'Oustau de Baumanière in France.  Chris is working on his ACF at the Grand Hyatt Regency Hotel in Denver. The restaurant, named 1876 (for the year Colorado became a state), provides contemporary western fare at its finest with many original recipes by the chef.

Katie Wynham (Chef Track February 2004) is a Cook at Mel's Bar and Grill in Denver. She works under Chef Tyler Wiard, formerly of the Fourth Story Restaurant and Napa Cafe. Wiard is known for trying the most outlandish ingredient combinations and making them work.

Michael Horn (Chef Track February 2004) is a Cook at Gabriel's Restaurant in Sedalia, Colorado. Gabriel's serves northern Italian fare and is a romantic, cozy get-away. Prior, Michael was a cook at the Warhorse Inn, in Parker, Colorado.

Bethany Milan (Chef Track February 2004) is a faculty chef instructor at Culinary School of the Rockies. Prior to joining Culinary School of the Rockies full-time, Bethany ran her own business called Food Sensations, a full service, custom catering company.

Jed O'Brien (Chef Track February 2004) is working at the Melting Pot in Fort Collins, while finishing his Economics degree at Colorado State University.

Jose Balbin (Chef Track February 2004) is a Cook at Tokyo Joe's in Denver, where the focus is on healthy, Japanese cuisine. Tokyo Joe's is famous for its made-to-order sushi and "bowls", including the eel-laden unagi bowl and spicy yakitori bowl. Jose also worked at Brasserie Rouge (which closed at the end of 2004), which specialized in mussels, coq au vin and bouillabaisse.

Philip Poston (Chef Track February 2004) is a Line Cook at Foolish Craig's in Boulder.

Sean Evans (Chef Track October 2003) is the Sous Chef at the Public House in Denver, Colorado.

Christopher Reynolds (Chef Track October 2003) is working at the Ballymaloe Cookery School in Midleton Co Cork, Ireland.

Ken Jones (Chef Track October 2003) is working in the prepared foods department at Whole Foods in Fort Collins Colorado.

Amanda Potter (Chef Track October 2003) is a Cook for a Hawaiian Islands cruise company. Prior, she was a line cook at the original Yia Yia's Euro Bistro in Kansas, at the Zuni Grill in Mesa, Arizona and at the Black Angus Steak House in Chandler, Arizona.

Sam Martin (Chef Track October 2003) is working at L'Atelier in Boulder, Colorado, under Chef Radek Cerny. Sam works both savory and pastry stations for this small, fine dining restaurant.

Brian Sullivan (Chef Track October 2003) is working at Spice of Life Catering, where Executive Chef Rick Yale leads a team of culinary superstars. Chef Yale is a third generation, classically trained chef with over 30 years of experience.

Shelly Tucker (Chef Track April 2003) is enrolled in the Nutrition Science program at Colorado State University. Shelly plans to bring together her nursing, culinary, and nutritional education to provide nutritionally based foods for private clients. Prior, she was a cook at Bloom and the 14th Street Bar and Grill.

Twain Hinderman (Chef Track April 2003) is a Cook at the Brooklyn Seafood Steak & Oyster House in Seattle Washington, where he had the opportunity to cook for celebrity Mike Meyers. Prior to moving to Seattle, Twain was a line-cook at Vista Ridge Golf Club in Erie, Colorado. Twain also completed a six-week externship at the Fourth Story Restaurant at the Tattered Book Cover in Denver, Colorado under Chef Tyler Wiard.

Peter Zandee (Chef Track April 2003) has joined Paterno Wines International, based in Chicago, as a brand manager. Peter learned about wine while working at the Boulder Wine Merchant.

Lannette Schmitz (Chef Track April 2003) opened a catering business in Gering, Nebraska. J & B Catering offers innovative menus and the ultimate in quality, service and attention, and strives to create distinctive events that exceed expectations.

Robert Frans, Jr. (Chef Track April 2002) is a Private Chef for a former United States Ambassador. He travels the world on the Ambassador's private yacht. He is also involved in Dining Details. Check out his websites: www.ChefRobbie.com and www.dining-details.com.

Benjamin Bedard (Chef Track October 2002) is the Executive Chef at Opal Restaurant in Denver, Coloardo. Before Opal, Ben was the Sous Chef at Elk Creek Lodge in Meeker, Colorado working under Chef Duy Pham. Formerly, he worked the sauté and fish stations at The Manor House Restaurant in Denver under Chef Michael Dagenhart.

Brent Whitlow (Chef Track October 2002) is a Cook at Magnolia Restaurant in Louisville, Colorado working with Chef Chris Pierce.

Jeremy Klepper (Chef Track October 2002) is a Cook at Zengo Restaurant in Denver, Colorado.

Jennifer Harris (Chef Track October 2002) is the Executive Chef at Potato Brumbaugh's, a fine-dining restaurant in Greeley, Colorado.

Matt Phillips (Chef Track October 2002)is the Assistant Chef at the Albany Restaurant in Cheyenne, Wyoming. He enjoys creating daily specials for the restaurant.

Robert Frans (Chef Track April 2002) is the Sous Chef at the Flat River Grill Restaurant in Lowell, Michigan. He is especially proud that they make everything on site, including a "to-die-for-yummy" Toasted Coconut Ice-cream.

Gregg Wilkins (Chef Track April 2002) completed an externship with Chef Rick Bayless at the highly acclaimed Frontera Grill in Chicago, Illinois.

Heather Rainy (Chef Track April 2002) runs her own personal chef business, based in Great Falls, Virginia. Heather spent the summer of 2004 traveling in Europe and doing a stage at a small family-run restaurant, Trimani Wine Bar, in Rome, Italy.

Janeen Goldsmith (Evening Program 1999) was diagnosed with Multiple Sclerosis just after graduation from culinary school. She then embarked on a journey of learning everything she could about MS, and eventually graduated with a certificate in Nutrition Therapy from the Nutrition Therapy Institute, in Denver, Colorado. She now owns J Goldsmith MS Nutrition, a business that combines her passions for cooking, nutrition and exercise in a practice that helps people achieve a high quality of life while living fully and happily with MS.

Sole Mingo-Ordóñez (Evening Program 1998) runs her own culinary business, Dinner by the Dozen. Customers can prepare twelve delicious family dinners in just two hours — and have fun while doing it! Dinner by the Dozen does all the planning, shopping and chopping so customers just need to assemble the meals and take them home ready to be frozen.

back to top