The Cooking School of Aspen has gotten lots of great media coverage since we first opened our doors, almost 10 years ago. These are some of the more recent news articles in which we are included.
Editorial Reviews and Recognition
“If you’re in the market to improve your culinary skills, Cooking School of Aspen may be in a class all by itself.”
TVFN (Television Food Network)
“A standout for the quality of their facilities, the skill of their teachers and the range of their programs.”
Wine Spectator, September 30, 2002
Three Perfect Days in Aspen
Hemispheres, December 2002
“The school has a reputation as the best place in town to throw a private party, but don’t write it off as just another hedonistic perk. Would-be cooks looking to make a major career change sign up for the school’s intensive Professional Techniques Program to see if they can cut is as professional chefs.”
Chicago Social, May 2000
Cooking School of Aspen “has become a hip spot for private parties. Corporations that used to go rafting together now consider the preparation of mushroom-and-leek tarts a team-building exercise, and hostesses have found a group lesson preferable to messing up their own kitchens for an afternoon.”
-Aspen Magazine, Midwinter 2000
“The cozy teaching kitchen is state-of-the-art.”
Diablo, February 2000
“Higher Education. Apres-ski meets Colorado cuisine at the Cooking School of Aspen.”
Food & Wine Magazine, January 2000
“Aspen’s top chefs are going back to school—not to brush up on their skills, but to share their expertise with foodies at the Cooking School of Aspen.”
Robb Report, July 1999
“Cooking School of Aspen has spoiled me forever.”
Aspen Magazine, Holiday 1998/99
Shop Pick: Cooking School of Aspen. Gift Choices: A gift certificate for a hands-on cooking class, which includes a full meal with wine.”
-Peter Helburn, event planner, Food & Wine Magazine, Dec. 1998
I love day or evening classes at the Cooking School of Aspen for tandem learning and dining.”
-Dena Kaye, as quoted in Town & Country Magazine, Nov. 1998
“Classes sell out faster than a souffle can fall in the thin, mountain air.”
SKI Magazine, September, 1998
