ERIC ROBBINS

Cambridge School of Culinary Arts – Degree in Culinary Arts

Eric attended the University of Colorado at Boulder and received his degree in Economics with a minor in Business. After that he worked in trade logistics for a clothing manufacture in Denver before moving to Boston to pursue his love of cooking and attend Culinary School. He attended the Cambridge School for Culinary Arts in Cambridge Ma and completed the professional chefs program.

Eric worked his way through multiple kitchens in the Boston area and helped to open a restaurant in Newton with Susan Regis. He left the restaurant world and ventured into a position with Wolfgang Puck Catering where he was responsible for running the café, assisting with catering and handled all purchasing for the Museum of Science. From there he was promoted to Executive Chef and sent to the Institute of Contemporary Arts to run the café and catering.

After his experience with corporate food service, restaurants and catering Eric found that he enjoyed sharing his knowledge and experiences with people rather than just cooking and serving for them. Before the move back to Colorado Eric was brought on as the Resident Chef for Sur la Table’s new flagship store in downtown Boston. Eric was responsible for all aspects of the cooking school side of the business and created a successful program with a large following. It is here that he refined his teaching skills and solidified his desire to share his knowledge and expertise through interacting with people through the joy of cooking. Once Eric moved back to Colorado his sole focus was on creating Uncorked Kitchen with his wife Katie and learning and becoming involved in the culinary scene in the Denver area

ALBERT GONZALES

Auguste Escoffier – Degree in Culinary Arts

Albert started his career at a Sonic Drive-In. Playing sports and being a high school student took up most of his time, and ultimately he wanted some extra income. While eating out one night at High Finance, he had truly enjoyed his experience and the food; after which he sent his compliments to the chef only to find that he was in search of Kitchen help, and wanted an immediate interview. Seeing his drive and perseverance Albert wanted to join this team and he took his offer. Starting in the dish area, Albert developed a love for all positions in the industry, and learned how a family like mentality must be achieved in order to succeed. Working his way up through all of the positions on the line he eventually became a Sous Chef. With this position Albert gained new techniques, skills, and tricks daily and felt like he found a career where he could never get bored, and never stop growing.

The pursuit of a respected culinary degree and seeking a higher education, brought Albert to Colorado where he attended Auguste Escoffier in Boulder, CO. Being one of the only Farm to Table programs in the nation, it rounded out his respect for the relationship and even responsibility Chefs have to Mother Nature and farmers. This has inspired Albert to create balance and restore, and ultimately brought him to Uncorked Kitchen.

“Uncorked is a very unique environment where people get to see: behind the scenes action that goes into producing a hearty meal, the fun of family-like creativity/teamwork, and explore the ever growing art. Come visit me- let’s release your inner artist.”

Sarah Kvichak

Johnson & Wales University – Bachelor of Science in Culinary Nutrition and an Associates of Science in Culinary Arts

Sarah’s journey towards food began at the age of five, when she declared to her grandmother, while watching her prepare traditional Polish meals that she wanted to be a cook and a schoolteacher.  In college, she realized the power and delight of food and declared it her mission to share with as many people as possible that food, thoughtfully prepared and delicious food, is the real “secret” to health and happiness.

Sarah earned a Bachelor of Arts in English and Broadcast Communications from Salisbury University, Maryland, and spent 16-weeks studying arts and culture abroad at London Metropolitan University.  After graduating, Sarah went on to work as a still cinema photographer in Brooklyn, NY for two years.  In 2008 she moved to Denver, Colorado to attend Johnson & Wales University, earning a Bachelor of Science in Culinary Nutrition and an Associates of Science in Culinary Arts.  During her time in culinary school she interned at Spoodles, a Mediterranean restaurant at Walt Disney World, Florida; completed a three-week Pan-Asian Cuisine program in Singapore at At-Sunrice GlobalChef Academy; and a one-week Malaysian Cuisine course at Taylor’s University in Malaysia.

Throughout culinary school, Sarah worked as a full time cook, later promoted to Sous Chef, at WaterCourse Foods, a popular vegetarian restaurant. The same week that she was promoted, she began working contractually as a school food reform Chef Consultant for LiveWell Colorado. Through this non-profit work, she realized her talent and love of teaching. Sarah left the restaurant world, to later join the catering world, a couple years later, as an Event Manager and Event Chef at Catering by Design. She also began teaching part time at Sur la Table, in Denver. A year later, just prior to the grand opening, Eric Robbins recruited Sarah to become an Instructor at Uncorked Kitchen; “I have enjoyed my experience here ever since. I love teaching at Uncorked Kitchen, as it’s relaxed and welcoming in a refined atmosphere, with incredible food, diverse classes, and a wine bar. Can anyone say total package?”