Colorado Cookin' Program 2011

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Colorado Cookin' is sponsored by Mountain High Appliance

Chef Keith Jones International Chef and Author Keith Jones - is the live host of the Colorado Cooking show. He feeds the senses while sharing twenty five-plus years of culinary artistry through his live presentations and "Eatertainment" program on CoLours TV.  Jones also is a published author of the book Cooking Up Your Dreams and owner of Chef Secrets, a culinary consulting company in Denver, Colorado. Originally from Detroit, Michigan, Jones was certified as an Executive Chef in December 1999. Since his certification, Chef Keith has won several medals from American Culinary Federation salons in Michigan, Ohio, Illinois and Colorado - including the grand prize in the Clos Du Bois Wine and Food Pairing competition. www.chefkdj.com

Host Keith Denard Jones

Nov. 4th, Friday @ 4:00pm &
Nov. 5th, Saturday @ 4:00pm

Chef Jason Morse representing the Colorado Beef Council - Chef Morse is a graduate of Johnson and Wales University Summa cum Laude and winner of the Apprenti Cuisinier Award for classical French pastry. A Board member of the American Culinary Federation Colorado Chef’ Association, he was the 2009 President and is on the Board of directors for the Colorado Chef’s Association. Morse and his current employer are actively involved in the ACF apprenticeship program and continue to train young chefs. “As chefs we have an awesome responsibility within our community; we must act responsibly, share our knowledge and be ambassadors for our trade and state”.

He has been featured on the Food Network, was a morning show chef for a Denver Radio station, and currently produces the Colorado Department of Agriculture monthly recipes for local media, featuring monthly spots on Channel 9News and in the Denver Post.  His recipes have been published in the Colorado Classique Junior League of Denver Cookbook and in various local publications. Known as our “Carne Rock Star,” Chef Morse has been featured on Azteca TV doing his Carne Commercials for the Colorado Beef Council.

Jason is an active leader within the community and focuses his time and talents on local agriculture and local schools. Jason was invited to the White House to work with First Lady Michelle Obama on the “Chefs Move to Schools” Initiative. Jason and his wife of ten years reside in Douglas County, Colorado and have two children. In addition to cooking, Jason’s interests include golf, tennis, the mountains, and anything related to cars. 

Chef Jason Morse

Nov. 4th, Friday @ 12:00pm

Fancy to Fantasy Catered Affairs – Debbie Strom, Head Lettuce - Since she was a child, Debbie has had a passion to cook, and she turned that passion into reality fourteen years ago when she "cooked up" her full service catering business, Fancy to Fantasy Catered Affairs.

Clients relax and enjoy their event, while their guests rave about the food and service. Whether the party is for 2 or 2,000 we care about every last detail.  Any Occasion, Any Size, Anything but Ordinary! Call 303.863.1970 www.jwu-denver.com www.fancytofantasy.com, www.facebook.com/FancyToFantasy

Chef Debbie Strom

Nov. 4th, Friday @ 1:00pm

Chef Heath Stone, Johnson & Wales University, Denver - Chef Heath Stone earned his A.O.S. and B.S. in Culinary Arts from Johnson & Wales University in Providence, Rhode Island. Shortly after graduation, Heath headed to Oxford, England to work for French Master Chef Raymond Blanc. Working at Le Manoir Aux Quatre Saisons for eight months, he rotated through the French brigade stations of pastry, seafood, cold starter, hot starters, and main entrees.

After returning from England, Chef Stone headed to Key Stone resort where he was Sous Chef and to The Villa at Plamer Lake where he was Manager and Chef. In 1996 Chef Stone accepted the position of Chef Garde Manger at the Ritz-Carleton Hotel in St. Louis, MO. Chef Stone also held the position of Banquet Chef at the Ritz-Carleton prior to accepting a full time faculty position at Johnson & Wales University, Denver. www.jwu.edu

Chef Heath Stone

Nov. 4th, Friday @ 2:00pm

Auguste Escoffier School of Culinary Arts - Chef Amy DeWitt received her education from Johnson and Wales University in Florida where she graduated at the top of her class with a degree in Baking and Pastry Arts. After graduation Amy moved to Boulder and opened the Cream Puffery Pastry Shop and Cake Boutique, focusing on specialty cakes and classical Cuban pastries. The shop won numerous awards from best desserts in Boulder to best cakes in Denver and was runner up for Best Bakery in the Annual Best of Denver. Amy was soon offered the position of opening Pasty Chef for the prestigious St. Julien Hotel and Spa in Boulder. At this time Amy also taught the professional Pastry Arts Program at the Culinary School of the Rockies. Amy then decided to move to Vail, Colorado, and became the Executive Pastry Chef at the four-diamond Sonnenalp Resort. While in Vail Amy made guest chef appearances on Vail TV8, WB2 Denver and was a guest chef at the prestigious James Beard House. She is currently the Pastry Arts instructor at Culinary School of the Rockies. 303.831.7988 www.escoffier.edu

Chef Amy DeWitt

Nov. 4th, Friday @ 3:00pm

Lovely Confections Bakery – Porche Lovely - The moment Porche Lovely was laid off from her corporate gig in software project management, she knew it was the perfect chance to pursue new opportunities. She attended pastry school and interned at Cook's Illustrated magazine. After graduation, she worked on the Food Network show “Sugar Rush,” tested recipes for high altitude for Warren Brown's book CakeLove: Cakes from Scratch, and was employed as a pastry chef in Denver. A nerd and a bookworm at heart, Porche studied the art and science of baking and created a website dedicated to high altitude baking complete with a calculator to help you adjust recipes at home www.TheElevatedKitchen.com.

She opened Lovely Confections in February 2008 to bring her personal ideals to her hometown of Denver in the form of cupcakes! Porche’s mission is to maximize flavor and minimize carbon footprint. This commitment is measured by sustainable packaging, gallons of organic vanilla (produced by a wind powered facility in Colorado), humane and organic eggs and dairy products, and by the use of whole, fresh, organic carrots, lemons, walnuts, herbs and spices, locally grown and milled organic flour, and organic sugar. The bakery also recycles and composts as much as possible. Lovely Confections has received numerous awards including Westword Best of Denver Reader’s Choice for Best Cupcake and Best Bakery in 2010 and 2011 as well at Channel 7 A-List Best Bakery 2010. 720.524.7770 www.lovelyconfectionsbakery.com.

Baker Porche Lovely

Nov. 5th, Saturday @ Noon

Chef Shellie Kark is the co-founder of KitchenCUE - a DVD series that is nurturing our country’s interest in healthy home cooking and helping people to become better cooks by teaching the fundamentals of food preparation and presentation. As a professionally trained chef and culinary educator, Chef Shellie translates her vast knowledge into easy formulas that simplify the techniques of cooking.  With over 15 years experience in a broad range of capacities throughout the culinary industry, her comprehensive understanding and enthusiastic approach elevates the proficiency of every cook.
 
Chef Shellie studied at the California Culinary Academy and honed her skills at San Francisco’s La Folie and Seattle’s Dahlia Lounge. Arriving in Denver, Chef Shellie assisted in the development and opening of Cook Street School of Fine Cooking, named one of the Top Cooking Schools by Smart Money Magazine, where she was a leading culinary instructor within the Professional Food and Wine Career Program.

Chef Shellie launched KitchenCUE in 2007; a DVD series that uniquely benefits cooks of all levels.  With easy steps, cooks of any ability prepare healthy meals with ingredients found in almost any kitchen. Chef Shellie encourages you to be creative, be healthy and be real. She inspires and educates through the KitchenCUE series and in local and national live venues.

Chef Shellie makes frequent live appearances on the NBC affiliate 9NEWS and consults with authors on recipe development and testing. She is a certified sommelier and an inductee of Les Dames d’Escoffier. Chef Shellie is dedicated to sharing her philosophy of making meaningful connections with family and friends around the table; inspiring cooks to nourish body and soul over a home cooked meal. www.kitchencue.com

Chef Shellie Kark

Nov. 5th, Saturday @ 1:00pm

Strings Restaurant – Jason Clark, Executive Chef - Located in Denver's Uptown neighborhood, the newly redecorated Strings has long been one of Denver's hippest restaurants. Great service and delicious, artful food attracts a "tony" crowd of visiting celebrities, politicians and loyal locals. Popular and bustling with excitement, the dress code ranges from blue jeans to tuxedos in this casual, but elegant atmosphere. The menu focuses on new American cuisine, with creative noodle dishes and fresh seafood, like the Cashew Crusted Sea Bass with Saffron Couscous & Vanilla Beurre Blanc. Lunch and dinner specials change daily to match the season and the mood of the chef. We invite you to sample from our eclectic menu, transformed seasonally with dishes dramatized by fresh local ingredients. Chef Jason Clark attended culinary school at Iowa Culinary Institute and then studied and worked in St. Etienne France at Le Grignotier before joining Strings in 2010.  303.831.7310 www.stringsrestaurant.com

Chef Jason Clark

Nov. 5th, Saturday @ 2:00pm

Auguste Escoffier School of Culinary Arts, Chef Greg Matchett joined the Auguste Escoffier School of Culinary Arts in June 2011. For the past 24 years Chef Matchett held positions of increasing importance rising through the ranks to become Executive Chef and Corporate Executive Chef in a variety of industry sectors and states. He has been the Executive Chef for many special events including receptions for sitting and former US Presidents Barack Obama, Gerald Ford, George H. W. Bush, and Bill Clinton.  He has also presided over the 2008 Democratic National Convention, NASCAR races, Chicago and Colorado Wine Association dinners, four international golf tournaments, one US Open golf tournament, World Cup Ski Classic, Microsoft World Partners Convention, and events for celebrities including: Wolfgang Puck, Bob Hope, Oprah Winfrey and Bill Gates. Chef Matchett trained under master chefs and some of the best leaders in the industry and is a member of the American Culinary Federation. In his spare time he volunteers time with his son’s baseball team and serves on the Board of Directors for Highlands Presbyterian Camp.  A Denver native, Chef Matchett enjoys running, swimming, cycling, mountain climbing, camping, gardening, music and travel. 303.831.7988 www.escoffier.edu

Chef Greg Matchett

Nov. 5th, Saturday @ 3:00pm

 Chef Michael DeGiovanni C.E.C. representing MorningStar - graduated from the Art Institute of Colorado Culinary Arts Program and is the Executive Chef at MorningStar Assisted Living. Mike is past president of the ACF Colorado Chefs Association and was awarded the National ACF Chapter of the Year in 2007. Today he is an instructor of the ACFCCA culinary apprentice program and serves on the Board of Directors as Treasurer.

Chef Michael DeGiovanni

Nov. 5th, Saturday @ 5:00pm

Chef Jeremy Glas C.E.C. representing the Colorado Beef Council - Chef Glas obtained his culinary education through the Art Institute of Colorado and has been a member of the Colorado Chefs Association for over 11 years. He was the 2008 President of the chapter, is the current Chairman of the Board and the Western Region Representative Sergeant at Arms. Chef Glas was the Executive Chef at the oldest and largest brewpub in the Western United States and has worked as a Corporate Regional Chef for a large seafood chain almost half of his career. He is currently the Executive Chef and Food and Beverage Director at the Riviera Casino in Black Hawk, Colorado.

Chef Glas gives back to young apprentices through mentorship and has taught culinary classes at Metro State College of Denver.  In addition, he volunteers for several non-profit organizations and participates in events to benefit local arts programs including the Denver Performing Arts Complex and the Denver Zoo and Botanic Gardens. He has taught Navy culinary specialists overseas and is a member of the International Wine Guild. Recently Chef Glas was awarded a Presidential Medallion for his work nationally in the ACF for outstanding contributions to the culinary world.

Chef Jeremy Glas

Nov. 6th, Sunday @ Noon

Chef Michael Long, Aria Restaurant, Denver; Chef Emeritus from Opus Restaurant, Littleton - Growing up in a family involved in the tomato business and working in kitchens since age 12 has prepared Chef Michael Long well for a life in the culinary arts. He started his career as a dishwasher at a neighborhood Italian restaurant in Florida and graduated from The Culinary Institute of America in Hyde Park, New York. Prior to becoming chef of Opus and Aria Restaurants in Littleton, Colorado, Chef Long cooked at restaurants in New York, Florida, Prince Edward Island, Canada and South Carolina.

Dishes on the Aria menus reflect flavors and techniques Chef Long has picked up and perfected throughout his career. His culinary philosophy is driven by the whimsical nature of creating dishes that entertain all senses while striving to present the finest food possible across a variety of cuisines. He is inspired by creating dishes people are familiar with, though always with a unique twist. Aria Restaurant specializes in innovative New American cuisine, with a focus on fresh, seasonal ingredients.

Locally, Chef Long has won several notable events including “Best Chef” at the 2009 Denver International Wine Festival’s Taste of Elegance, “Best Grilled Cheese” at the Colorado Cheese Festival, and “Best Appetizer” at Beaujolais and Beyond. Opus Restaurant has won a number of awards over the years, including “Denver’s Top 10 Restaurants” from 5280 magazine and “Denver’s Top Suburban Restaurant” from Bon Appétit, both in 2005; and being named one of the top five best restaurants in Denver from 5280 Magazine in 2010. 303.377.4012 www.dinearia.com

Chef Michael Long

Nov. 6th, Sunday @ 1:00pm

Executive Chef Christopher DeJohn, CEC, AAC - Upon graduating from the California Culinary Academy of San Francisco, Chef DeJohn further honed his skills at upscale venues including Historic Ernie’s Dining Club, The Pebble Beach Country Club and La Boehme in Carmel. On a whim he moved to Colorado and joined the Teller House in Central City for an Opera Season and decided to make Colorado his home. An opportunity with Kevin Taylor at Cherry Hills Country Club followed by The Fish Market and Hudson’s Restaurants established DeJohn in the Denver Market.

DeJohn’s Culinary highlight was a 10 year teaching career with The Art Institute of Colorado in 1994 initially as Operations Director and leading to Department Chair. In addition to becoming a Board Certified Educator by the American Hotel Association, DeJohn received the designation of ACF Certified Executive Chef which included an active role as Board Member of the Colorado Chapter of the National Culinary Federation. DeJohn has received numerous awards including Colorado's 1991 Chef of the Year and the Presidential Medallion in 2000.

DeJohn’s dedicated involvement to Culinary Education was recognized in 2010 with the induction to the American Culinary Federation Colorado Chef’s Hall of Fame. Most recently, Chef DeJohn has been on the State Board of Directors for the Colorado Restaurant Association and been a leading spokesperson for the SIDS program during their Lobster Palooza promotion. Presently, he is Executive Chef with Centerplate at INVESCO Field for the Denver Broncos. Other Events include the 2010 Winter Olympics, Super Bowls XLIV, XLV and NBA All-Star Games.

Chef Christopher DeJohn

Nov. 6th, Sunday @ 2:00pm

Randi Levin, The Muffin Lady - Randi Levin was raised in Philadelphia and introduced to the preparation of good food in her grandmothers’ kitchens long before she entered school. While in high school she began acquiring the skills necessary for helping others at the Philadelphia Child Guidance Clinic, a facility she would return to for training and employment. Equipped with passion, dedication and a natural instinct for helping others, she went on to become a highly educated teacher and mental health professional. She spent many years helping children and families overcome obstacles related to learning disabilities, behavioral issues, eating disorders, or emotional traumas pertaining to growing up healthy and wise.

Author Randi Levin

Nov. 6th, Sunday @ 3:00pm