This Colorado Springs Independent story written by Griffin Swartzell describes how PPCC's Culinary Arts programs provides chefs with the array of skills they need to succeed in the culinary world.

Anyone can learn to cook well, even without culinary school. Get a job as a dish washer and work up the ranks through on-the-job training. Self-teach from video tutorials on the internet. Join the military. Score a mentorship. There’s a slew of ways into cooking well enough to get a job. But there’s more to a career in culinary arts than navigating the knife and the stovetop.

Chef Michael Paradiso learned plenty while getting his associate’s in baking and pastry in 2006 and 2007 at Pikes Peak Community College, where he’s been the culinary department chair since 2012. He started working in a Trinidad cake shop in 1978, later apprenticing at the Broadmoor from 1985 to 1989. He also has an eight-year stint at Cheyenne Mountain Resort under his belt. Especially considering how much finnickier pastry work is than general chef work, it’s clear Paradiso knows his chops.

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