Our Philosophy…
Sustainability, seasonality, and balance are the core of our pHilosophy. The food we create is only as good as the ingredients, their locality, and their season. At clear Creek Vittles, we rotate our menus seasonally and source our proteins, produce, grains, and legumes as locally as possible. We take zero shortcuts, meaning that every meal is scratch-made, and all parts of the ingredients are used. Meals are nutritionally-balanced and nutrient-dense, leaving no stone of satisfaction unturned. We make meals that are creatively inspired, Putting as little work as possible on the client when it comes to re-heating and assembly.
Chef Kate’s Background…
Kate Welle is the Chef and Owner of Clear Creek Vittles.
She is a graduate of Auguste Escoffier School of Culinary Arts with over seven years of culinary experience. Not always having the dream of becoming a chef, Kate entered the field as a late bloomer at 27 years old after working in the non-profit and wilderness therapy fields. needing a break from this kind of intense, direct service, kate decided to Start baking professionally in Durango. seven years later, she has worked in a variety of kitchens throughout the front range, including at a transitional living facility for young adults resettling in the world after stints in rehab and residential therapy programs. There, in addition to maintaining a weekly, scratch-made, and whole foods-based menu, she also taught residents how to cook for themselves and their community. Kate Started Clear Creek Vittles as a way to merge the intimacy of her experience teaching people how to cook, with the technical skills she gained in the restaurant industry as a line cook and pastry chef. She hopes to convey these experiences through her food.
