Cinco de Mayo open house featured Mexican food samples at Boulder cooking school
I have a soft spot in my heart for the Culinary School of the Rockies. It now includes and is known for its serious professional program, but when it began as the Cooking School of the Rockies, it was strictly for home cooks. I spent many interesting hours as a volunteer assistant there, working as a helper and learning many tricks of the chef’s trade in the process — and I still use some of the recipes from classes that I worked. Today is the Seis de Mayo, and since yesterday’s event for home cooks coincided with the Cinco de Mayo, chef-instructors made great versions of Mexican specialties and chatted with attendees, who vacuumed the samples off the serving platters just about as soon as they were filled.
Michael Montgomery presided over the taco station.
Small tortillas topped with fish, onions, peppers and seasonings.
Suzanne enthusing over a what was left on a tray of pork tamales.
The churros didn't last long on the platter either.
The school is on the west side of the Table Mesa Shopping Center, 633 Broadway (at Table Mesa), Boulder; 303-494-7988.
I have been interested in returning to school for quite some time but do not have time or money to do so. I do not think I am eligible for student loans. I will be turning 60 in July and really do not know what I could do with a culinary career, but do have a hobby of baking and decorating cakes. My granddaughter is the same.. just younger. She is as interested as I am in doing pastry. I am just worried about starting over at my age. I know I cannot afford to go to school and not work and right now I am a nurse and very burnt out on that. I have received some information from your school, but like I said, am very nervous about taking such a big leap and lifestyle change. I think it would prove very informative for my granddaughter and I to meet with someone regarding your programs. Please let me know more.
Sincerely,
Laura Logan
Laura – I don’t have a school. I wrote about career-changers at different schools. Take a look at this article (http://www.ediblecommunities.com/frontrange/explore/online-magazine/351-fresh-starts) that I wrote for “Edible Front Range” magazine. Gooc luck.
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