PARK CITY CULINARY INSTITUTE

PARK CITY CULINARY INSTITUTE HELPS HOME COOKS WHIP UP A TASTY MEAL, A LASTING SET OF SKILLS

When most people think of culinary school, they probably picture a grueling, multi-year-long program that can be as expensive as it is time-consuming.

All these little tiny techniques that I thought wouldn’t make a difference, really do make a huge difference in the final product and the flavor. It’s a little sad because I’ve been cooking for my family for 30 years, but it wasn’t until this last year that it’s tasted like we’re at a restaurant now.”

Amy Roskelley, Graduate Park City Culinary Institute

Park City Culinary Institute, which is now in Salt Lake City, does things quite differently. Park City Culinary has recently revamped its training program to get students from beginner to graduate in less than two months. The results, according to Director and Owner Laurie Moldawer, can be “life-changing.”

“If you take a cooking class at a grocery store, you might learn how to make a recipe like dumplings, but you’re not going to learn cooking techniques,” she says. “We teach the same techniques that a 2-year college would teach, only we teach them in 5 weeks.”

The results can significantly improve a person’s ability to cook for themselves as well as entertain others. Lessons learned at Park City Culinary Institute can upgrade a simple meal for one or a few into something far more exquisite.

For example, for many, cooking a steak at home misses a key technique. The home cook knows to season the steak, but they may not know how to bring out the flavor from caramelization. By attending culinary school, the home cook would learn about the Maillard reaction. The caramelized brown bits that remain on the pan are known in France as “fond” and can be used to build the flavor in a sauce. Scrape and melt the fond with some liquid and thicken the sauce with a little butter or cream and you’ll have a tasty addition to your meal. And not to mention, the person you might be cooking for will be quite impressed.This is one way professional Chefs build flavor.

“I looked into other culinary programs and it was supposed to take two years,” says Amy Roskelley, a recent graduate ofPark City Culinary who now boasts that the sourdough bread she makes every week is a huge hit with her adult children. “Five weeks was perfect, I would not have wanted it to take any longer.”

The best part, Moldawer says, is that these skills can be learned by anyone regardless of previous cooking experience or age. Park City Culinary's oldest graduate to date was 80.

“If you’re a grandmother and you want to go to culinary school to cook or bake for your grandchildren, Park City Culinary Institute would be perfect for you,” she explains. “We can teach you how to make French macarons, eclairs, chocolate and all sorts of fun stuff for your family.”

Part-time evening courses are also available that meet at 6pm three times a week. Park City Culinary Institute continues to win awards for its innovative approach to culinary education. 

WELL-BEING, FAMILY AND PRIVATE CANYON SILENCE COME TOGETHER AT LUXURIOUS SENTIERRE

Back in 2011, Stan Castleton, a luxury developer with decades of experience, began work on what he intends to be his legacy project, Sentierre. Having recently completed the St. Regis, Deer Valley, he imagined the next resort as a place where families, friends, and soon-to-be friends, could gather and escape from what anyone might consider their daily lives. It would be an intimate place where well-being, luxury, and connection would be paramount.

Twelve years later, Castleton’s vision has come to life at Sentierre Padre Canyon, an ultra-luxury destination resort that seamlessly blends in with the red rocks of surrounding Snow Canyon State Park. While it’s been a long time coming, that’s not to say the last decade and change haven’t been filled with hard work. His group, DDRM Partners, along with Alan Layton, the longtime CEO of Layton Construction and the original owner of the land in Padre Canyon where the resort sits, spent years tirelessly planning Sentierre from the ground up.

“These things take time and we wanted to do it right,” says David Castleton, Stan’s son and Project Manager.

Natalie Tallakson, Sales Advisor at Sentierre who is also over Guest Relations, likes to echo the elder Cas- tleton when describing Sentierre. “Stan believes this will be ‘North America’s next great destination resort of its kind’ because of the depth of the consultants we’ve brought on board plus the proposed wellness and recreational offerings at Sentierre,” she says.

When guests and Owner-Members aren’t out hiking the trails, rock-climbing, mountain biking, or destination rappelling, they’re probably taking time to enhance their well-being in this unexpected location which is entirely surrounded by a designated wilderness area in addition to a state park.

That happens in many different ways, the management duo explains. The resort’s crowning feature consists of meticulously planned indoor and outdoor amenity spaces, as well as a soon-to-be-completed

Natalie Tallakson, Sales Advisor Sentierre

Wellbeing Academy and Spa, complete with every kind of modern treatment and traditional holistic practices. Whether you’re looking to grow physically, mentally, financially, emotionally, or even spiritually, you’ll find the means to do so at the Academy and Spa.

But while the Academy and Spa and the carefully designed villas—there are 45 custom villa homes being offered for sale—give Sentierre its shape, the resort’s best attraction could be its seamless blend into the peaceful refuge that surrounds it. At night, there are no distractions, just perfect stillness.

“Because there’s no light pollution whatsoever, the stargazing in the evening is just unexplainable,” David says. “It’s remarkable. You just don’t get this anywhere else.”