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Raspberry Napoleon: Raspberry Coulis, Lemon Cream,
Sugared Wonton Wedges
 Presented by:
Chef David Nelson,
Chefs4Students.org,
Steamboat Springs, Colorado
Past Grant Recipient, Chef Crystal Frazier,
Log Haven,
Salt Lake
City, Utah
Chef David began his career in 1971, at
the age of fourteen, as a dishwasher at a small Country Inn in New Hampshire
where he grew up. (He still does dishes at the Chimney Park Bistro every so
often!) In 1977, he went through "basic training" at Johnson and Wales Culinary
Institute in Providence, Rhode Island, but did not finish the program for
financial reasons. Upon the advice of one of his J&W’s instructors, Dave moved
around from job to job absorbing as much information and technique as possible.
In 1983, he settled in Steamboat Springs, Colorado as the chef and general
manager of the Pine Grove Restaurant until late 1989. After that he was a
general manager at La Montana restaurant in Steamboat Spring until an
opportunity arose to run a restaurant as a partner in Breckenridge, Colorado.
That turned out to be a bit of a scam and he returned to Steamboat to open a
real Texas style smokehouse restaurant.
During this time he continued his education in a Resort Management program in
the local branch of The Colorado Mountain College system and ultimately ended up
as a part time instructor there. Certified as an instructor with AH&MA, he
taught courses in Food Production, Food and Beverage Control and Purchasing for
the Hospitality Industry. He also served on the Advisory Board as an industry
representative to provide expertise and guidance in the development of the
Resort Management Degree Program.
In 1991, David left the kitchens for a few years and became a corporate
chef/sales associate, specializing in the sales of wild game and specialty
foods. This opportunity allowed him to travel around the country meeting chefs
from all types of restaurants. He began using the name “Chef2Chef” back in these
days for a weekly newsletter that he and wife Pam sent out by fax to their
customers. FAX!!! Yeah…I know!
He has taught cooking classes, been a guest chef in various parts of the
country, given seminars on the benefits of serving wild game at Colorado State
University, and has won numerous cooking competitions. His credits or recipes
have been acknowledged in national and regional publications, such as Cooking
Light magazine, Restaurant News of the Rockies and Food Arts. He had two wild
game soup recipes published in Janie Hibler's cookbook, Wild about Game and has
recipes published in Americans Cook Cookbook, Steamboat Entertains Cookbook,
Steamboat Seasons Cookbook and on numerous websites.
Chef2Chef took on a new vision in 1999, when David, Pam and their partners Fred
and Margie Roosli, co-founded, Chef2Chef.net, the Internet’s largest Culinary
Portal. In a little over seven years, the team built the site to over 800,000
pages of culinary content and made Chef2Chef.net a brand name in the industry.
The team and chefs from around the world helped form the Chef2Chef Culinary
Scholarship Program, which now operates under the name Chefs4Students.org.
He and his wife Pamela still continue to raise money for culinary students in
the U.S. and abroad under the new name. They and chefs from around the globe
find creative ways to raise money through fund raisers, auctions and more. They
disperse grants twice a year. Visit Chefs4Students.org for
more details.
Chef Crystal Frazier
recently moved cross-country from New York where she completed her education at
The French Culinary Institute with a Grand Diploma of Pastry Arts. While
attending school, she worked at the Tabla Restaurant in New York City. She is
residing in Salt Lake City, Utah. Her future plans include starting a catering
company with her sister Wendy. |
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