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Success Stories
Making the Most of Thanksgiving as a Working Chef
Chefs have a lot on their plates during major holidays, especially when they have to manage personal and professional responsibilities. Learn how to manage them effectively.
Acing Your First Interview Out of Culinary School
This advice can help recent Boulder culinary school graduates make the most of their education leave a positive impression following their interviews.
Navigating the Culinary Job Market
Breaking into the culinary job market is exciting, if not a little intimidating. Here are a few stones to turn over first.
Looking at the Projected Job Outlook for Chefs
Culinary students and professional chefs alike should welcome the good news about projected employment growth throughout the culinary world.
Does Seafood Have a Place on Your Menu?
Seafood can be an especially popular offering in a variety of restaurant settings, but it requires some special considerations and safety procedures.
How Important Is Your Food’s – and Your Restaurant’s – Story?
An engaging narrative behind a restaurant and its foods can help attract customers and make a business stand out from the competition.
How to Build Complementary Menus and Minimize Waste
Now more than ever, culinary students in Boulder should pay close attention to sustainability trends - especially those with sights set on the local market.
How to Make the Most of a Health Inspection
As part of their education, students studying through the online culinary arts school will learn the ins and outs of food safety.
Business and Entrepreneurship: The Other ‘Arts’ of Culinary School
There is another art to the culinary industry - that of business and entrepreneurship. Culinary school helps you prepare for both.
Alumni Spotlight: Aleta Diederich
For Aleta Diederich, there were two possible routes her life would take her: doctor or chef. After working as an...
