Tea Spot Chef Graduates, Culinary School
Tea Spot Inc.'s Co-Founder, Director of Sales and Tea Spot Chef, Karen Harbour, graduates from the Culinary School of the Rockies (CSR). Harbour builds on her mission to make loose leaf tea an everyday luxury by using tea as a culinary ingredient.
Online, November 6, 2009 (Newswire.com) - Harbour put in a great deal of hard work under the instruction of Chef Michael Scott, who was a former pastry chef for Wolfgang Puck's Grand Cafe and who, most recently, held the position of Chef de Cuisine at Denver's Opus Restaurant. Harbour earned her culinary degree in CSR's Chef Track, a credited 18-week intensive program in which students work side-by-side with a primary instructor and several of the best local chefs and caterers.
Harbour's successful completion of the Chef Track program marks a new beginning as she continues to hone her skills by working part-time at Boulder's Brasserie Ten Ten and by teaching regular classes in cooking with tea at Whole Foods, Chef's Cooking School, and at privately held tea parties throughout the Boulder area. Introduced to tea at a young age by her mother with whom she frequently visited New York tearooms to taste tea and collect teapots, The Tea Spot Chef's enthusiasm for loose leaf tea persists today as she seeks to engage others in the myriad ways of using tea as a culinary ingredient. To spread her passion for loose leaf tea, Harbour writes weekly tea recipes on The Tea Spot's blog, steepitloose.blogspot.com, in addition to Margaret Studer's Tea Examiner's column (www.examiner.com/x-12909-Tea-Examiner). Harbour's new, downloadable e-book at theteaspot.com, "How I Learned to Make Tea An Everyday Luxury," also details useful tea tips and a few of her savory recipes.