Culinary School Externs Find Guidance at La Marmotte
Mentorship plays a vital role in shaping the careers of aspiring chefs, providing invaluable guidance and support. At La Marmotte, a fine-dining French restaurant nestled in the picturesque town of Telluride, Colorado, Chef de Cuisine Maggie DeMarco has cultivated a transformative externship program.
With the support of the restaurant’s owners, Josh and Melisa Klein, Chef Maggie has developed a mentorship program that fosters growth and empowers culinary students. Find out how La Marmotte works with Auguste Escoffier School of Culinary Arts externs to prepare them for their future in the restaurant industry.
Some wineries begin with generations of vineyards.
Others begin with investors and business plans.
Innumero began with a joke.
Or at least, something close to one.
After spending the day tasting wine throughout Sonoma, Brian Thornsberry asked his oldest son, Jack, whether he and his wife Sheree should start a winery of their own.
Jack didn’t hesitate.
“Of course you should. You guys are above average people.”
From smoked lamb in Texas to olive oil in Portugal, the award-winning chef shares the flavors, memories, and rituals that continue to shape his cooking.
Chef John Courtney has cooked everywhere from Michelin-starred kitchens to championship television competitions, earning recognition for bold flavors, technical precision, and a relentless curiosity about food. This summer, he’ll bring that same passion to Telluride Reserve Food & Wine Festival.
With the support of the restaurant’s owners, Josh and Melisa Klein, Chef Maggie has developed a mentorship program that fosters growth and empowers culinary students. Find out how La Marmotte works with Auguste Escoffier School of Culinary Arts externs to prepare them for their future in the restaurant industry.