July 25 - 29, 2018

Crested Butte, Colorado

Ever since I was a little kid I always loved to cook and wanted to go to culinary school when I

was older. I moved to Crested Butte from Kansas when I was in 2nd grade and grew up in the

valley. I worked for Danny Lefebvre at Mario's for over a year and refound my love for cooking. I

decided to leave and go to the Culinary Institute of America at Greystone in September of 2016,

and I am currently on my 3rd semester externship. I started working for Chef Mezick at Charlie

Palmer's Harvest Table which was my first fine dining restaurant. Now I am working and doing

my 3rd term externship at another Charlie Palmer restaurant. After graduation I hope to pursue

a more molecular gastronomy approach to cooking in Chicago at Alinea.

Chef TJ Curry

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