Chris Reynolds Passionate about food and its creation, Chris has spent many years pursuing its perfection on many levels. His background in art has expanded from photographing beautiful food to donning a chef's jacket and creating beautiful food. After distinguishing himself in the Culinary School of the Rockies Chef Track Program, he polished his craft at the Ballymaloe Cookery School in Ireland. While in Ireland, he gained a renewed appreciation for organic produce, farmhouse cheeses, slow food, artisan baking, and the lost art of canning and preserving. With both a passion and knack for teaching, he has been a baking consultant for a catering company and an Assistant Chef Instructor at the Culinary School of the Rockies. Upon his return from Ireland, he developed "Waiting for Gateau" where the lines between food and art are blurred and he could combine his loves of teaching, baking and photography. Waiting for Gateau is his new home where teaching, learning, beauty, and fun are the name of the game.