STORY AND PHOTOS BY KAREN BOSSICK

The Wood River Valley’s culinary scene gained several new professional chefs last week as the Sun Valley Culinary Institute graduated eight students.

Some will be going to local restaurants at Sun Valley Resort, as well as Enoteca, Sawtooth Brewery and The Pantry. A couple will be going elsewhere—to Boise and Aspen.

It was the largest graduating class to date, according to the Culinary Institute’s executive director Karl Uri.

“This is the fourth time I’ve had the privilege of addressing,” Uri told those seated outside in the blazing sun at the Harker Center in Elkhorn. “Over a year I witness them come in--curious and uncertain--and leave as professionals. They leave not just with knife skills but perseverance and teamwork skills that will serve them long afterwards. “

Charlotte Monke’s fiancé watched as his bride to be received her diploma. It was a busy week for her as she was to get married in the days following graduation and honeymoon in Bora Bora before returning to Ketchum to work in The Pantry, one of two restaurants she had apprenticed at during the busy winter and summer seasons.

“We got to try so many recipes—it was huge for me trying all these different types of cooking. I loved learning about Greek food in particular—spanakopita and Greek salads. And we had students from Mexico and Peru in class so they taught us about their foods,” said Monke, who eventually wants to have her own business as a private chef.

Asa Anderson learned how to perfect his crème brulee and crepes make gluten-free options easily. He came to the Culinary Institute after getting his GED with the help of The Space. Eventually, he wants to open his own celiac-friendly restaurant.

“My year at the Culinary Institute was super helpful,” he said. “I got to hone my craft, and even got to work under two amazing chefs—Art Smith and Brother Luck, who are my idols,” he said.

Anderson’s parents have been thrilled with their son’s year of study, which included working at the Salted Sprig and Sawtooth Brewery during two breaks from class.

“His dad and I worked in the food industry and it’s hard work,” said Nellie Price. “We make a lot of food from scratch and Asa’s dad has taught him to explore different flavors. The Sun Valley Culinary Institute showed him tricks so he can do his work faster. Sometimes kitchens can be hostile but this was nothing but positive—everyone he worked with was so helpful.”

Jorge de la Torre, the school’s culinary director, called the group a talented bunch whom he saw grow over the course of the year.

“Some came in with a ton of expertise. Some needed more help,” he told those in the audience. He turned his attention to the students: “It’s not cut and dried and done. Please let us be of help to you in the future.”

The students go through two 10-week periods of instruction where they learned everything from how to cut up chickens to how to prepare fish. They worked at such restaurants as CK’s in Hailey and the Idaho Rocky Mountain Ranch in between classroom periods.

“They come in with a more professional understanding of what they need to do than others who have not received such training,” said Doug Jensen of the Sawtooth Brewery. “They come with things like knife skills. And I know I have a guaranteed worker and that I have a professional who wants to learn.”

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