Culinary School of the Rockies Goes Local!

This story appeared in today's Boulder County Business Report's BCBRdaily, an encouraging indication that a renaissance of local is indeed unfolding in our midst:

Culinary School of the Rockies, a private cooking school based in Boulder, has launched a Farm to Table curriculum.

The program will provide students with a thorough understanding of ways to source and use local ingredients.

"Farm to table is not a passing trend in the culinary world. It is a lasting cultural shift," said Joan Brett, director and founder of the school, in a statement. "We want our students to respect and understand the intricacies and challenges of sourcing and serving local, seasonal food."

The school, founded in 1991, believes it is the first private cooking school in the country to teach a locally grown program.

Brett's long-standing colleagues, local farmers and food producers will play a mentorship role in the program teaching students about Colorado's agricultural richness firsthand. The five-week externship provides experiential learning opportunities on-site, at area farms and facilities. Highlights will include foods grown in the North Fork Valley, including wild game in addition to fruits and vegetables.

Once the five-week farm portion of the program is complete, students will apprentice at local restaurants with a strong commitment to sustainable practices such as The Kitchen and Frasca Food & Wine, both located in Boulder.