Founders Experience
From 2018-2020 at Blackhawk, I learned culinary arts fundamentals, including knife skills, scratch-made sauces and stocks, and basic baking techniques. The program included food service basics like plating and high-volume order fulfillment through events and fundraisers. We competed, explored diverse cuisines, and volunteered at events like the Winter Festival and Soul Food Dinner. We also gained hands-on experience at the Armory. In the Epicurean Club, we focused on advanced plating techniques and fundraising. The final exam required a week-long head chef role, planning, preparing, and presenting a complete meal, showcasing all acquired skills
In November 2019, Jared and I participated in a two-week, fully-funded externship in Colorado, thanks to grants from Blackhawk Technical College. We spent one week at Cholon Modern Asian and Le Roux Bistro (Jared and I switched locations the second week), working alongside skilled chefs specializing in salads and main courses. We alternated between shadowing and hands-on prep and plating, learning about waste control, recipe adherence, and new techniques in a professional environment. We also received recommendations for local restaurants to further develop our palates and understanding of plating and culinary trends.
