In The News : The Cooking School of Aspen

Newsworthy Articles and Juicy Features About the Cooking School of Aspen

Cooking School Shoots For Sizzling Return

The Idea Was to Create a Unique Culinary Space and Event Venue

The Aspen Times, February 7, 2016
By Erica Robbie
Aspen will once again have a cooking school when the Cooking School of Aspen opens in March — ready to feed, educate, accommodate and entertain the community.

But the cooking school’s second generation will be a whole different animal than its predecessor, said owner Rob Ittner.

With plans for international culinary feasts, farm-to-table dinners and countless cooking classes, “the sky’s sort of the limit with things we can do,” Ittner said.
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9 Things Every Skier Should Know This Winter

Tired of Skiing? : Non-Ski Diversions

The New York Times, December 10, 2015
By Elaine Glusac
Off the slopes, the new Cooking School of Aspen, opening in January, will offer a variety of classes, both participatory and demonstration, as well as special dinners. And Whistler, British Columbia, will get its first fine art museum when the Audain Art Museum opens in January with a collection featuring First Nations masks and paintings by the artist Emily Carr.
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The New Cooking School of Aspen Shakes up Dining out

Performing Art

Aspen Times Weekly, March 31, 2016
By Amanda Rae
THERE’S A NEW RESTAURANT in town, but chances are you haven’t dined there yet. It opened a few weeks ago in a snazzy underground space boasting one of the biggest, tricked out open kitchens this town has seen. For folks who chase good food, the new Cooking School of Aspen — a larger, more intensive reboot of the tiny educational venue of the same name that ran for over a decade from the mid-1990s — is game-changing. It’s almost like the Food & Wine Classic in Aspen, 365 days a year.
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What’s Cooking?

Aspen Real Life, April 7, 2016
By May Selby
THE COOKING SCHOOL OF ASPEN celebrated its grand reopening with much fanfare on March 9, welcoming the community to see its sensational space, sample food from chefs and suppliers and learn about upcoming events and classes.
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A Taste of the Cooking School of Aspen

Aspen Real Life, December 10, 2015
By Jillian Livingston
The new Cooking School of Aspen promises a dynamic cooking experience for the public in a 3,000 square foot space with hands-on classes, demonstration classes and tasting classes. A recreational cooking school open to the public, the school is connected to Rustique Bistro, which gives owner, Rob Ittner, the ability to offer various dynamic classes and private events with prominent chefs and sommeliers.
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Aspen Cooking School Returns as Chef’s “Passion Project”

A New Venue for People to do Something Other Than Ski and Hike

Aspen Public Radio, February 3, 2016
By Patrick Fort
The Cooking School of Aspen is making a comeback. Local restaurateur Rob Ittner is rebuilding it and hopes to make the school a destination, more than a decade after it closed.

Rob Ittner kind of looks like a chef you’d imagine in a movie. Some stubble. Glasses. Short hair. He is a kitchen veteran. He’s went to culinary school, and even taught at one. He’s owned multiple restaurants. Now he’s taking on another endeavor. Reopening the Cooking School of Aspen.
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Back in Thyme

A Beloved Restauranteur Reboots the Cooking School of Aspen

Aspen Peak Magazine, Winter 2015 – 2016, page 132
From late-night food fights to early morning yoga and nutrition classes, the Cooking School of Aspen promises to deliver a lot more than lessons in preparing delicious meals. Rob Ittner, former Pitkin County commissioner and the owner of Rustique Bistro (, is bringing back the famed cooking school this winter with the help of local chef Barclay Dodge, transforming the former site of the Steak Pit into a state-of-the-art demonstration kitchen, sponsored by Jenn-Air (
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Full Course

When it opens this spring, Aspen’s newest culinary hub will serve up delectable and teachable moments.

Sojourner Magazine, By Amanda Rae, Winter 2016, pages 111-112
Reviving the concept behind the original Cooking School of Aspen, which opened in the late 1990s and ran for 13 years, the current iteration is a unique beast—literally. The 3,000-square-foot subterranean space (which once housed the Steak Pit) dwarfs its predecessor in both size and scope. At its heart is an impressive demonstration kitchen outfitted with state-of-the-art professional equipment supplied by main sponsor Jenn-Air.
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Too Cool for School

Aspen gets a revamped venue for cooking classes and private events

Aspen Magazine, Mid Winter 2016, page 48
By Laurel Miller

The 3,000-square-foot space will feature a state-of-the-art demonstration kitchen and dining room that will also be available for private events. “Although we have a larger space now, the concept is based on havig an intimate experience with guest instructors – our classes will average between 10-25 students, and include a sommelier offering wine pairings,” Ittner says. “Our goal is one part learning, one part dining and one part entertainment.”
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