T.A.G. I walked in with bad thoughts and was very skeptical of my very near dining experience. I knew this was unfair and unjustified, but I couldn’t help it. Every chef knows what happened here. A very public failed marriage and a walk out of almost all the restaurant employees is not what we call good press. Now I was eating there.
ChoLon. My mouth waters at just the name. I have a lot of respect for Lon, the executive chef, and I knew I was headed towards another great experience. Very hard to find after going through culinary school; it makes you a very critical diner. Thoughts of Cholon’s Kaya Toast and steamed dumplings made my pace quicken as I neared the restaurant. I walk in with my date and we are instantly greeted and I start catching up with the general manager.
Rioja has self-proclaimed itself the best restaurant in Denver. For good reason, there quality of food that was produced was unmatched for several years. Their staff was trained very well and the décor is welcoming. Friendly hostesses welcome you the second you walk through the door and seat you almost immediately. A good wine list continues the hospitality and an excellent bread service is presented in a timely manner.
Michelin Stars are the greatest achievement a chef may receive in their entire career. They grade in a three star system. This grading consists from every to your quality of toilet paper to your desire choice of salt within your dishes. There is currently less than 2000 stars in the world.
Denver! If you live in Denver or at least near Denver, you know of the love of our cuisine within the city. We are obsessed with food! Foodies are everywhere and we are reminded if the great restaurants through our monthly rating with 5280 and Westword. We are proud of our chefs and restaurants. Why doesn’t the rest of the country recognize the brilliance of the flavor combinations or the masterfully technically executed plates?
Most college hopefuls believe that their lives will change forever in a vast wave of knowledge that will guide them into their future careers. For those of you that have not attended college, guess again. Those who have achieved their degrees, you know that this is a template of college that does not work in today’s economy. Or at least this is what I have discovered in my college career. I can tell you in all honesty that I have learned three things in Culinary Arts College:
Welcome! I have been living in Denver for the past 4 years acquiring my degrees in Culinary Arts and Food Service Management at Johnson & Wales University. Throughout my short time in the city, I have been experiencing the cuisine that the restaurants have to offer. I have been on both sides of the line in numerous restaurants and was even a sous chef at a small wine bar near Wash Park. Through my failed aspirations in the kitchen, I have gained inspiration to pursue a career in sales & event marketing in resorts and hotels.