Testimonials

Alumni Testimonials

Craig Cook
Chef de Cuisine at the University of Colorado at Boulder

Meet Chef Craig Cook, the Chef de Cuisine at the University of Colorado at Boulder. He has been at the University six years, starting there right after completing the Cook Street 180° Culinary Arts Program. Every day he prepares breakfast and lunch for about 1,800 people. Craig has always had a love for cooking and after looking at the 180° program, Craig finally took the plunge into the culinary world.

Craig says: “Cook Street gave me a complete overview of what I would expect to find in a kitchen. My job isn’t the most glamorous, but this is where my passion is and things here are constantly changing. I am always having fun. Cook Street gave me confidence in myself and my abilities, then once I was put under fire in a real kitchen I was ready.” Craig plans on staying at CU Boulder because of the wonderful opportunities the University provides. CU has a Worker Exchange Program that enables Craig to travel and cook in other kitchens around the world. He considers himself lucky to have a Monday through Friday job that allows him to spend time with his family and still do what he loves for a living. Craig gives Cook Street the credit for making him who he is today, saying “Cook Street gave me a wonderful and solid foundation to go out in the industry that I love.”

Cain Strah

Before attending Cook Street, Cain Strah worked in the industry for ten years. He opened a wine bar, worked at the Hilton and cooked on a cruise liner all while building his passion for cooking. Culinary school was something that Cain always wanted to do, but he wanted to make sure that this was the business for him. Cain tried multiple schools before finding the right fit at Cook Street.  “Because of the intensified techniques and knowledge that Cook Street gave me, I was prepared when I finished the program,” says Cain.

Today, Cain works at Table Mesa, under Executive Chef and owner Eric Roeder, where he is responsible for a lot of the day to day cooking and prep work. He has been with Eric for over three years working at multiple restaurants. Cain sees himself staying with Roeder through all of his future culinary ventures; the two of them have great respect for one another and enjoy the creative dynamic that they share.

Since finishing Cook Street, Cain has steered other prospective students here. He says, “Future chefs will go where they want. But in my opinion, if they attend a school other than Cook Street they will get a rude wake-up call, spend $40,000 and waste two years of their life when Cook Street would have taught them more refined skills in only five months.”  When you are in the industry as long as Cain, you learn what hiring owners and Executive Chefs look for in an employee. Cain says, “A culinary education is important and you have an extra edge after attending Cook Street; especially with the Wine program. Not many schools offer that without an additional cost.”

David Vigil
Sous Chef at Maggiano's

Before David Vigil became the Sous Chef at Maggiano’s, he was dreaming of the refined culinary world from the kitchen of an Olive Garden. David started working at Olive Garden with no culinary background and soon found himself wanting to broaden his knowledge of great food and improve his skills in the kitchen. He looked into going to a culinary school and was given a partial scholarship to Cook Street. “Cook Street’s short and intense program was just what I needed,” says David. “It gave me realistic and helpful hands-on experience.”

David has been with Maggiano’s for five years and will soon be moving to their Chicago location for a cutting edge opportunity. He clocks in many stressful hours at his job, but he loves what he is doing. “Multi-tasking is key in the kitchen. As a Chef you have to focus on the whole and move fast,” claims Vigil. Determined and head strong, he will continue to work his way up to culinary success and his opportunities are endless.

Cristino Griego & Shaun “Kona” Bobek

Separated by the Pacific Ocean, one from New Mexico and one from Hawaii the two came together while studying culinary artistry at Cook Street in Denver, Colorado. “Walking in to Cook Street I felt pretty confident, but I learned so much more from the people there and the experience itself”, says Cristino. Although from different worlds and distinctive Cultures Cristino and Kona began a friendship based on their passion and commitment to cooking the most delectable food. The real difference with these two is they’ve developed an exclusive company that concentrates on the food rather than production. So don’t dare call them caterers, they are chefs and food advocates committed to bringing about a passion of food in the client.

Cristino Griego is a strong food advocate with an unparalleled passion for protecting cultural identities tied to gastronomic traditions and history. He holds strongly to his New Mexican and Italian ancestral roots and works diligently to integrate and combine these delectable and savory flavors with classically French and Italian cuisine training that he learned at Cook Street. Cristino left corporate America and the hustle and bustle of our nation's Capital to pursue his dream in culinary arts and is now a living example of working to live not living to work. Shaun “Kona” Bobek has called Denver, Colorado his home for the past five years. He took a leap of faith and pursued his love of food and all that is culinary but immersing himself in the study of this delectable art at Cook Street School of Fine Cooking. Born on the Big Island of Hawaii, the Aloha spirit and vibrant tropical flavors have always been a strong influence on his chosen cuisine and lifestyle. Trained in classical French and Italian cuisine he now blends and infuses these flavors and techniques. “I think the Europe aspect of Cook Street’s program was essential”, claims Kona. C & K gourmet is here to offer our culinary passion; to entice the senses by creating a memorable food experience. Our commitment is to provoke and inspire a love of food and wine.

 Ashley Trego
Wine Manager Marczyk's Fine Wines 

Marczyk’s Fine Foods is highly respected in the Denver foodie community. A premier gourmet food store, carrying local meat and produce, Marczyk’s Fine Foods is known for their great take-away food. It was only fitting that the Marczyk brothers would expand a short while later by adding Marczyk’s Fine Wines, providing one-stop shopping — dinner and a bottle of wine — for busy Denverites.

Ashley started out in the culinary world in a restaurant management position. She eventually landed at Cook Street School of Fine Cooking as a front of the house associate. After working at Cook Street for two years and seeing what the school was all about, she decided she wanted to enroll herself. She applied for a scholarship and won, allowing her to pursue her education in the Cook Street 180º.

Ashley loved her experience at Cook Street because she felt that she could use creativity every day and because she was surrounded by peers who, like her, were very passionate about the industry. “I think the most important thing to do is to open yourself to exploring all the different opportunities that
Cook Street shows you,” says Ashley. Cook Street’s unique approach teaches students about the various venues in the culinary field. It’s not uncommon for students’ passions to change within the culinary field. “Cook Street prepares you for any endeavor. It was fun to be in the kitchen at Cook Street. I became a better organized person and I was able to explore food in a way I had never done before,” says Ashley.

After attending the Cook Street 180º program, Ashley started working as a personal chef. Shortly thereafter, she got the position at Marczyk’s Fine Wine. Wine is a critical part of the Cook Street curriculum. Not only are there concentrated wine classes, every meal is paired with wine and students research, report and critique the pairings. “I don’t know if I would have gotten the job if I hadn’t
gone to Cook Street. I learned so much about wine, that I could quickly show them I was the right choice for the job.” Ashley loves what she does now at Marczyk’s. She feels that working as the Wine Manager allows her to continue learning. “Wine education never ends,” says Ashley, “and I’m happy I have a job at which I can constantly learn more.”