What's Cooking at Youthentity

As summer comes to a close and the school year begins, the Culinary Academy at Youthentity is preparing for an exciting season of growth. Our vision is to offer students more than strong cooking skills. We want to give them a deeper understanding of the broader culinary and hospitality industry and the many opportunities it can provide.
              Our team combines diverse experience and a shared passion for teaching. Chef Matt Maier has been part of Youthentity for more than a decade. He is best known for mentoring our competition teams, which have achieved remarkable success. Last year they were named Colorado state champions and went on to place fifth in the national competition.
         I joined Youthentity two years ago after many years as a local chef. I first came on board as a volunteer and later became part of the staff. This summer, we welcomed a new team member, Bret Moyer, as academy director. Bret brings a rich background in education, culinary arts, and nutrition that will help us offer students a well-rounded learning experience.
         Together, we are developing a more comprehensive program that goes beyond cooking techniques. Last year we piloted several initiatives, including our visiting guest chefs program. Chefs from across the valley spent time with our students, sharing their expertise and unique perspectives. This effort was very well received, and we look forward to continuing it in the year ahead.
        We also launched a new project that gives students direct experience with the business side of the industry. By focusing on retail sales of student-produced goods, students learn about cost projections, marketing, and menu planning. This fall, we are offering oven-ready meals prepared by students, available for families to purchase, heat, and enjoy at home. The initiative provides valuable lessons in business operations while also creating an opportunity to generate funds for program growth.
Nutrition will be another area of focus. With Bret’s expertise, students will gain insight into the role nutrition plays in menu development and food service. This knowledge is becoming increasingly important as more consumers look for healthy and balanced meal options.
       Later this year we will welcome Bennett Bramson, a well-known local Realtor, who will spend one day each week with our students. He will share insights on strategic business planning and entrepreneurship, helping students understand how strong business skills can open doors both within and beyond the culinary field.
           By blending practical kitchen training with business and nutrition education, we aim to provide students with a complete picture of what it means to work in food service today. Whether they pursue a career in a restaurant, catering, hospitality management, or launch their own venture, they will leave Youthentity with a strong foundation to build on.
         As chefs and educators, we know food is never just about what is on the plate. It is about connection, creativity, and the opportunities it creates for young people. We are grateful to the community for supporting Youthentity and encourage you to stay engaged with our work. Support our students by purchasing one of their meals, share your expertise if you are in the industry, or simply spread the word. Together, we can help the next generation of chefs, entrepreneurs, and leaders find their place at the table.

 
Eric Palmer, Youthentity Culinary Instructor