Chef Jim Pine
Chef Instructor, Culinary Arts, General Education
The best way to learn about a people is through their food. I love Spanish Tapas and Pintxos. There is something really democratic about having your own personal choice of dozens of food bite options. When you're done, you pay by how many toothpicks you have left on your plate. Genius!!!
About
I started my career as a student at the Culinary School of the Rockies that eventually became Auguste Escoffier School of Culinary Arts, Boulder. I spent the next decade honing my craft in as many restaurants as I could to get into. The goal I set for myself coming out of culinary school was to learn as many world cuisines as possible so I could get a job literally anywhere in the world. I love to travel and experience diverse cultures and learn as much as possible about them.
Honors & Awards
- March of Dimes Top 10 Chef of the Year, 2003
Professional EXPERIENCE
- Director of Food & Nutrition Services - UCHealth Anschutz, Aurora, CO
- Director of Culinary Research & Development - Noodles & Company, Broomfield, CO
- Director of Purchasing - Culinary School of the Rockies, Boulder, CO
- Chef Instructor - Culinary School of the Rockies, Boulder, CO
- Executive Chef - Dolan's Restaurant, Boulder, CO
- Sous Chef - Le Absinthe, Boulder, CO
- Sous Chef - Triana, Boulder, CO
- Line Cook - Renaissance, Aspen, CO
- Line Cook - Brasserie 1010, Boulder, CO
- Line Cook - The Med, Boulder, CO
- Line Cook - The Dandelion, Boulder, CO
- Line Cook - Le Aubertin, Avignon, France
Dish Examples
Cold soba noodles with tsuketsuyu dashi dipping sauce
Daikon radish salad, tempura shrimp, zucchini, and snap peas.
Seared fresh diver scallops with Romesco puree
Seared fresh diver scallops with Romesco puree and citron dressed baby greens.
Dulce de Leche caramel Ricotta pancakes with bruleed bananas
This was made with my homemade Ricotta.
San Francisco cioppino
San Francisco cioppino with San Marzano tomatoes, black tiger shrimp, Pacific Halibut, PEI black mussels, and homemade shellfish stock.
Education
- Bachelor of Science Business Administration - Westwood College
- Professional Culinary Arts Certificate - Cooking School of the Rockies
