A Colorado Native, Cody graduated from the Art Institute of Colorado in 1998. While in school she worked at the Brown Palace Hotel. After graduating, Cody moved to Chicago and did a 6-month apprenticeship at Charlie Trotter’s. During this time Cody perfected her skills as a pastry chef. From Trotter’s she moved into the Assistant Pastry Chef position at One Sixty Blue Restaurant (Recently named one of Chicago’s Top Five Restaurants). Soon Cody was offered a position as Pastry Chef at the W Hotel. After 2 ½ years in Chicago, she took the opportunity of a transfer back to her hometown where she has worked at both Westin Hotels. Soon Cody decided to break away from the Hotel industry and switch her focus to smaller production and more creativity. A new opportunity came when she was picked up by Troy Guard to be the pastry chef in his restaurants Nine75 & Ocean. Today she is excited to be able to explore a new avenue of the culinary world by teaching at the Kitchen Table.
I originally wanted to start my career in savory cooking, but found my true calling for pastry. I have spent most my career working in areas of pastry (hotel, restaurant and bakery) to become a well-rounded chef. Passion and pastry are one in the same, and through my classes I hope all will see the culinary world through my eyes.
Back to TopJason attended Le Cordon Bleú culinary school in Pasadena, California, graduating with Honors. From school Jason worked an internship with Wolfgang Puck in both his catering divisions and restaurants. Working with Mirko Paderno, he helped open a new concept, Trio Ristorante, in San Marino. After working on another project in Ventura Jason moved to Montana into the Sous Chef position at the Papoose Creek Lodge. After 2 years in Montana, Jason was inclined to return to his roots in Colorado. Since his return, Jason has been working on his concept, which is now known as The Kitchen Table.
Cuisine and culture are one and the same. When looking at something as simple as comfort food: To me it means living in the moment, experiencing the locale, slowing down and breathing in life.
Back to TopPrivate chef for 5 years
Mother of three fantastic children
I love to watch children find joy in something as simple as a beautiful marinara sauce made with their own hands. Back to Top
Growing up in Academia, 2 steps from Cornell, Samuel came to study at the University of Colorado. Unhappy in the world of academia, Sam’s interest in world culture and his understanding of the link between culture and food, he enrolled in the Culinary School of The Rockies. Through classical French techniques, Samuel excelled. After studying abroad in Avignon, France, Sam returned to Denver and met Chef Troy Guard and became one of the opening chefs of Zengo, Nine75, Nine75 North and Ocean. During this period Samuel also worked as Assistant Chef for the Professional Chef Track program at the Culinary School of the Rockies. Now at the Kitchen Table, Sam will share his experience and passion for food and culture through his classes.
Cooking is an everyday learning experience. It is full of exciting challenges and surprises. Through food one can see and experience the cultures of the world.
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