Chef Dave was recently interviewed by The Denver Post. Read it here.
Dave Pruett grew up in Central Florida aspiring to be a pathologist studying Microbiology and Cell Science at The University of Florida. During the rigorous course load of Organic Chemistry & Molecular Genetics, Dave found serenity reading cookbooks and cooking for friends. After graduating with a Bachelor of Science, he abandoned the idea of 10 more years of school to work in the basement of an 850 seat restaurant. His sole duty for the first 3 weeks was portioning pasta into 4 oz bags. Strangely enough he loved every minute of it and decided to pursue a career in Culinary Arts.
Dave attended Le Cordon Bleu of New England studying classic French technique. While attending Le Cordon Bleu, he interned at Pesce Bleu in Portsmouth, NH, a fine-dining Italian seafood restaurant. This is where he started to understand how fresh food was made. No product was made a day before it was to be served - everything was made the day of or literally minutes after the customer ordered. From there he worked as Chef de Cuisine in Oguinquit, ME at The Cliffhouse Resort and Spa doing everything from making omelets to breaking down 5 pound lobsters to order.
Moving to Savannah, GA changed his culinary life. Dave worked as the Executive Chef at Sapphire Grill working under Christopher J. Nasson, a James Beard recognized chef and DiRona award-winning restaurant. Sapphire Grill is where he learned that good food doesn't need big words and lots of ingredients. It just needs to be handled properly. From there Dave moved to Colorado, fell in love with skiing, fell in love with catering and thus formed Fresh Tracks Foods and Catering. Fresh Tracks was started with a toolbox full of knives and the knowledge of how to cook and present food. Since then, Fresh Tracks has fed thousands of people sometimes individually and sometimes all at once.