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Cosmopolitan goes the extra mile for their employee’s stability, health, and well-being

As residents of San Miguel County continue to fight to find housing, Chad Scothorn, Executive Chef and Owner of Cosmopolitan Restaurant in Telluride is working hard to help by offering housing units to his staff as a way to attract and retain talented people. Additionally, he is offering free health benefits to all full and part-time employees. That’s a first in Telluride!

“We care about our staff. Developing the right culture is essential to achieving a sustainable and competitive advantage. We can attract and maintain a diverse workforce with the highest-caliber skills if we take care of them. It’s that simple.”

Free Health Benefits

Cosmo employees that reach their six-month status are eligible for membership in Doctor Heather Linder’s Direct Primary Care Clinic, Telluride Whole Health. Cosmo employees will have unlimited doctor visits free of charge as well as discounted labs, medications, and supplements at wholesale prices. Read more here

Hey Soup Lovers!!!!

Chad here.

This subject is a deep subject to me as a 61-year-old chef. Quick story: I went to the Culinary Institute of America in 1981. Craig Claiborne was a famous food writer and restaurant critic in those days. One of his quotes that I will never forget was that the way he chose which restaurant to critique was to go to about 10 restaurants first; then he would just taste their bread and their soup. If the bread and soup was good, then, and only then, he would follow up with a full-blown dinner critique. The bread and the soup are a “tell-tale” that the chef gave a damn. It usually showed that the chef knew how to make a good “stock”. Stocks are the back bone of all great fine dining restaurants.  Stocks make the soups, make the risottos, make the sauces, etc., etc.

The Cosmo proudly makes all of their own chicken stocks, veal stocks, shellfish stocks, and vegetable stocks from scratch.

This is why I am so obsessed with our soups (and our bread).

Normally, when our dining room is open, our soups are purees that are garnished with several herbs, proteins, vegetables, etc. and they are around 8 ounces and are fantastically elegant made from real stock.

Now, I am serving more rustic, full of vegetables, proteins, and love.  Now we are serving 16 ounces instead of 8 ounces.

Today I made an Indian curry chicken vegetable soup. The inspiration was from a house guest from Baton Rouge who is from India, Somesh.  Somesh showed me how to make curry with garbanzo beans…. totally vegan and totally delicious. This is also the inspiration for our vegan sweet potato entree.

That’s all I got,

Try my soup.

Be nice during these hard times,
Chad