Trusan Cuisines
About
Working with me is hands-on, engaging, and rooted in real-world culinary experience. I don’t just teach recipes — I teach understanding. You’ll learn why we salt at certain stages, how heat truly works, and what transforms good food into exceptional food. My background in catering and event execution means I bring practical efficiency, organization, and professional standards into the kitchen — while still keeping the atmosphere relaxed and enjoyable.
Highlights
Specialties
Student age(s)
Interested cuisines
Desired cooking skills
Food allergies / dietary restrictions
Number of people
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Photos and videos
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Frequently asked questions
What is your typical process for working with a new student?
Trusan believes that food, "done right" is a true culinary experience that nourishes and delights. The main ingredients in all his dishes are Intention, Attention, and Inspiration. Trusan emphasizes inspiration, adding creative but sensible twists to traditional recipes, creating culinary delights around seasons and themes. The main ingredients in all his dishes are Intention, Attention, and Inspiration. Trusan emphasizes inspiration, adding creative but sensible twists to traditional recipes, creating culinary delights around seasons and themes.
Above all, Trusan insists on quality - by using fresh, local, seasonal, and organic ingredients whenever possible. The outcome is always a delicious, nutritious and colorful culinary experience. He is currently the food safety instructor teaching ServSafe at U.S. Foods, and catering via his company "Trusan Cuisines".
What education and/or training do you have that relates to your work?
Trusan Comstock has been involved in the culinary world since 1984. He has worked with world-class chefs including: Karen Johnson-Kennedy (Kilgore Trout's - Evergreen), John Schenk (J. Wms. - Denver / Evergreen), and Mark Ellman (Avalon, Maui Tacos, Penne Pasta - Maui).
In addition to being owner/chef of his own café - coffee house: "A Freudian Sip", Trusan has worked at fine dining establishments such as J.Wms, Kilgore Trout’s, Café Ronchetti, Briarwood and Basils. Currently, Trusan teaches "The Spirit of Cooking" and "Grills gone Wild" at Colorado Free University, Denver and offers private, in-home cooking classes and personal chef services.
How did you get started teaching?
I started teaching at CFU in 2009 then was culinary instructor at Lookout Academy and Emily Griffith.