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About Chef Jeanne Pruett I started cooking full dinners when I was 13 and haven't stopped. My mother offered me the opportunity to earn some money and learn to cook "scratch" meals Monday - Thursday. We planned the meals and I soon learned to read recipes, measure,and mix quite well. It wasn't long before my chocolate chip cookies and spaghetti sauce were better than hers - she even admitted it. As I took jobs in high school and college, thay all had to do with food preparation and cooking. I later moved to Vail where I worked in several fine dinning restaurants. This experience stimulated my desire to formally develop my culinary skills and become a chef. I earned a culinary certificate in an accelerated LeCordon Bleu program at the Western Culinary Institute. When I later returned to Denver, I worked for an upscale retirement community with 200 residents with verying dietary wants and needs. While at the Heritage Club for I moved through the ranks from Sous Chef, Assistant Manager, to Food Service Director. During my time at Heritage club I designed menus and wrote recipes with the Head Chef, I managed the food preparation and service, catered special events. I balanced a full time work schedule with a college schedule, I attended Metro State College and earned my B.A. in Hospitaliy Management and Administration - emphasis in restaraunt and hotel management. Over five years ago I moved to Cheyenne and have served as Head Chef at Cheyenne Regional Medical Center - I have gained experience and developed my knowledge and skills in all aspects of service that our department offers - from patient servcies and dietary needs, to catering special events for numbers ranging from 5 people to 1500 people to our cafe service offering a variety of foods - ranging from expanded salad bar, pizza/pasta, grill, and specials of the day.
I have continued to expand upon my culinary knowledge and experience by earning certifications from the Culinary Federation, Dietary Managers
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