Salon presents

Elevated Cuisine: The Science and Art of Cooking at Altitude

Featuring Chefs Kevin Clarke and Bernhard Schrag
from Colorado Mountain College

Thank You

Venue host

EVO3 Workspace

Speakers

Colorado Mountain College

Upcoming Events

Next Salon Event March 2026
TEDxBreckenridge Main Event October 2026

We Need Your Help

Top volunteer needs for 2026

Photography — capture our Salon and main events
Salon event coordination — help plan intimate gatherings
Accounting & bookkeeping — keep our finances on track
2026 main event team — production, speakers, logistics

TEDxBreckenridge volunteers celebrating on stage

What is a TEDx Salon?

Smaller, more intimate gatherings designed for close connection
Community-oriented discussions rather than passive viewing
Single-topic focus, allowing deeper exploration and nuance
Interactive format with space for questions and shared perspectives
Built to grow a local community of curious, lifelong learners

Continue Your Culinary Journey

Upcoming classes at Colorado Mountain College

Biscuits and Scones at High Altitude
Knife Skills
Artisan Bread & Artisan Pizza
Hand Made Pasta & Italian Gnocchi
Sushi Adventure
Paris Bistro, Provence & Burgundy

Colorado Mountain College culinary class

Agenda

The Science and Art of Cooking at Altitude
Q&A with Chefs Kevin Clarke & Bernhard Schrag
Community Discussion

Bernhard Schrag

Executive Chef
Recreational Culinary Institute
Colorado Mountain College, Summit Campus

Chef Schrag teaches culinary arts at CMC's Vail Valley campus in Edwards. With degrees in adult and vocational education from Australia and New Zealand, he brings a global perspective to high-altitude cooking.

Kevin Clarke, CCE, JD

Director of Culinary Education
Colorado Mountain College

Chef Clarke directs CMC's Culinary Education program and has been leading the Summit Campus since 2000. A 1996 graduate of CMC's first Culinary Arts class, he returned to guide the next generation after careers at Ski Tip Lodge and in the rafting industry.

High Altitude Baking Adjustments

Ingredient	Adjustment	5000 feet	7500 feet	10000 feet
Baking powder Baking soda	↓ Decrease	40%	60%	80%
Flour	↑ Increase	4%	10%	20%
Eggs	↑ Increase	10%	15%	20%
Sugar	↓ Decrease	6%	10%	12%
Fats	↓ Decrease	0%	10%	15%
Liquids	↑ Increase	15%	22%	30%

Q&A

Questions for Chefs Kevin Clarke & Bernhard Schrag

Community Questions

Discuss with your group of 3

Question 1

What's a recipe or dish that never seems to turn out right at altitude? What have you tried?

Question 2

Have you discovered any unexpected cooking tricks since moving to the mountains?

Question 3

How does altitude affect your approach to entertaining or cooking for guests?

Question 4

What local or seasonal ingredients do you love cooking with in Colorado?

Question 5

If you could master one dish at altitude, what would it be and why?

Question 6

What's a family recipe that needed reinventing when you moved to high altitude?

Together, let's build a community
where ideas inspire action.

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