Keystone’s dining scene gets a much-needed boost
This article was first published in 5280 magazine. By Kelly Bastone.
Ski bums once filled keystone’s kitchens—and churned out lackluster grub. But that’s changing. These days, a small army of food professionals trained at Keystone’s Colorado Mountain College’s Culinary Institute lends aptitude and flair to the resort’s restaurants (which include the Keystone Ranch and Alpenglow Stube).
After completing 6,000 hours of European-style apprenticeship and three years of coursework at CMC, grads enter the workforce. While the chefs de cuisine at Fruition and the Ritz-Carlton Denver both trained at CMC, 50 percent of the graduates remain in Keystone and are elevating its dining options. Here’s a look at who’s driving the upswing.
Grad: Jordan Alley, Sous Chef, Ski Tip Lodge
On Keystone’s food scene: “People dismiss it, thinking it’s just apprentices cooking. But they’re talented. Very talented.”
Food philosophy: Add more salt and more butter than most people do (Click for full article…)