Chef Michael Comstedt, School Director at the Cook Street School of Fine Cooking, boasts more than 30 years' experience in hotels, restaurants, culinary competition, and culinary education.

Chef Comstedt was the chef/owner of the four-star Greenbriar Restaurant in Boulder, Colorado, for 15 years. Under his direction, the Greenbriar received the Wine Spectator Award of Excellence and the Mobil Travel Guides Four Star rating, among other awards. Chef Comstedt was instrumental in the development and launch of the Professional Culinary Arts Program at the Cooking School of the Rockies in Boulder, where he was also the Director of Basic Techniques.

He is a Certified Sommelier (from the Guild of Sommeliers), a Certified Chef of Wine Arts (from the International Wine Guild), and a Certified Culinary Instructor and Certified Executive Chef (from the American Culinary Federation). He completed a formal Apprenticeship through Westin Hotels with Walter Roth, executive chef of the chain, and received an Associates Degree in Food Arts from Los Angeles Community College.

  Chef Comstedt & His Career   |   The Actual Work   |   Career / Job Info. & Advice   |   Education Info. & Advice   |   Industry Trends   |   Closing Remarks
 

CHEF COMSTEDT & HIS CAREER

CookingSchools.com: Tell us about your career as a chef. How did it begin and why did you pursue the profession?
My Grandfather was the Editor for Restaurant News in Los Angeles and, as a boy growing up, I would attend and assist him at culinary-related events where I fell in love with chefs. Their mission in life seemed to be not only to make people happy, but to provide an elevated level of life through pleasurable nourishment.

You were the chef and owner of the four-star Greenbriar Restaurant in Boulder, Colorado, for 15 years. What were the best and worst parts of this experience?
The best part of owning a restaurant was discovering what the public truly enjoyed. The worst was finding out what the public didn't like because, as a Chef, I liked it all.

You've worked in academia for the Cooking School of the Rockies, and you're currently the school director for the Cook Street School of Fine Cooking. How has this career change worked out for you?
I have been involved in education since 1981, when I was Apprenticeship Chairman for our local ACF Chapter. I love education and aspire to create the finest learning experience in the country. I love to teach, I am constantly learning along with the students, and this keeps the profession fresh for me.

What do you consider your greatest career accomplishments?
Serving five years under the direction of Executive Chef Walter Roth, a very tough but great chef. He was in charge of all Westin Hotel Chains.

THE ACTUAL WORK

What exactly do chefs do?
The word "Chef" is defined as leader. Chefs de Cuisine are leaders in the kitchen; they direct their culinary staff by example and instill a pursuit of excellence.

As a culinary instructor and school director now, how much time do you still spend in the kitchen?
One of the most beautiful aspects of our intimate school is that I still get to spend most of the time in the kitchen pursuing what I love: Fine cuisine and education.

How important are certifications, like Certified Executive Chef (CEC) and Certified Master Chef (CMC), in the culinary profession? What's the difference?
Extremely important. The ACF is setting the standard for excellence through a demanding certification process. For example, the Marriott Hotel Chain will only hire Certified Executive Chefs. To become a CMC you must first be a CEC plus take a long and rigorous exam. It is a lofty goal for any CEC.

What are some common myths about chefs?
That there is only one fat, jolly, old soul in the kitchen. There is actually a team of young professionals working their butts off in a typical restaurant kitchen.

CAREER / JOB INFORMATION & ADVICE

How is the job market right now for culinary professionals?
It is great and getting better every day. The field is expanding at a very quick pace and there are more jobs available than can be filled.

What kind of jobs can graduating culinary students expect to get? What are the best ways to find them?
One option is entry level positions in most high volume restaurants and hotels. Other options, which many of our graduates pursue, are entrepreneurial endeavors such as owning a Bed & Breakfast, working as a private chef on a yacht or in a household, catering, cooking school owner, etc. Quality education leads to a quality job. The Placement Department at Cook Street assists our graduates in finding jobs.

How much are chefs generally paid directly out of culinary school? How about those at the top of the profession?
If you are trained in mass production, you can expect a line cook job at $10-15 an hour. If you are trained in quality, wine and personal service, then you can expect $40-$60,000 a year. (These are estimates for a city the size of Denver.)

What are some of the skills that help all chefs succeed?
A broad knowledge of food and wine including a cultural, historical and geographic understanding of the history of cuisine. This is the necessary foundation for growth. Tenacity.

How important are professional affiliations with organizations, like the American Culinary Federation? How can they help culinary professionals advance their careers?
They're all great and designed for education and networking. Also, professional organizations provide information about new products that become available in the market, and they offer ways for employers to find qualified people to work with.

EDUCATION INFORMATION & ADVICE

What are your degrees and where did you get them? What did you like and dislike about your culinary education?
Formal Apprenticeship completed through Westin Hotels; AA in Food Arts from Los Angeles Community College; Certified Sommelier from the Guild of Sommeliers; Certified Chef of Wine Arts (CWA) from the International Wine Guild; Certified Culinary Instructor and Certified Executive Chef from ACF.

A formal apprenticeship is very demanding, physically and mentally. Part of the old school tradition of training was to work apprentices very long hours and harass and humiliate them as much as possible. This was a double-edged sword; it did prepare me for the real world, but the process leaves a lot to be desired.

Do you have a culinary specialty?
The Greenbriar is noted as having one of the finest wine cellars in the country. (Wine Spectator Grand Award) My culinary specialty is pairing foods and wine. You first taste the food, second the wine and when the two work well together it is a third and magical taste.

Is it important for culinary professionals to have a specialty?
No. They should aspire to be proficient in all areas.

For those who have the talent already, should they go to culinary school and why?
Yes, you must develop the foundation, a core knowledge of wine and cuisine, in order to advance rapidly.

What advice can you give to prospective students thinking about an education and career in the culinary arts?
Just do it! Why not? At the very least you'll be well-educated in an area that will increase your quality of life.

What factors should prospective students consider when choosing a culinary school?
Cost, Duration, Goals and, most of all, Instructors and Curriculum.

Based on what you hear in the industry, what do you think are the five most respected and prestigious culinary schools in the world?

• Culinary Institute of America (Hyde Park, NY, and Greystone, CA)
• French Culinary Institute
• Le Cordon Bleu
• Cook Street (Denver)

Does it make a difference in job hunting and career advancement for students who graduate from a prestigious culinary school?
Yes. High volume institutions are interested in a name and the point of reference it gives.

INDUSTRY TRENDS

What are some trends that you see in the field of culinary arts that might help prospective students?
Personal and Private Chefs are up and coming. Finally, it is more important what your depth of knowledge is than your production skills.

How has advancing technology and the Internet affected the culinary profession?
It has opened up a whole new world from on-line purchasing of rare products to expediting the transfer of recipes, information, etc.

CLOSING REMARKS

Is there anything else you can tell us about yourself, your career, or the profession that would be interesting or helpful to others aspiring to enter and succeed as a chef?
I am very fortunate to love my work, and if you love your work, you never work a day in your life.

 
If you have any questions for Chef Comstedt related to this interview, please contact him directly at mcomstedt@cookstreet.com.

Top of Page