Culinary chieftain Troy Guard (pictured, above left) calmly reassures everyone in the room, "The soup won't burn." Steam rises from the bubbling bouillabaisse as several students clad in aprons cluster around a marble island sipping vino.

Meanwhile, Guard demonstrates the proper way to cut carrots for the group of rookie cooks during one of his coveted classes held at Mise en Place, Culinary Adventures @ The Ice House.

Guard has split the group into two teams, each ready to create a four-course meal, which will end with a friendly "taste-test" competition. Guard moves meticulously from the soup, to the batter-encrusted onions, to the Steak Au Poivre with country-style potatoes, and finally to the chocolate Pots de crème, as the students trail him and follow his instructions. Guard explains that even though a lot of cooking skills are acquired by trial and error, there are basic tools every one should know for preparing any meal. He does admit, when a student already has a natural feel for cooking, he enjoys collaborating on innovative or "more aggressive" recipes.

Troy acquired his experience as executive chef of Tao in New York City, as sous chef at Roy's Kahana Bar and Grill in Maui, launched Roy's New China Max in Hong Kong and created the inspired fare from his famed former boss, chef Roy Yamaguchi, for his former Denver ventures, Ocean and nine75. His talent in the kitchen has garnered prestigious awards including "Great Regional Chefs of America," by the renowned James Beard Foundation. Now, he's happy to teach every-day chefs his award-winning skills.

Not willing to take the heat? Get out of the kitchen and let Guard come cook for you! Yes, this high-caliber chef is available for take-out – or better yet, take home.

For more information, visit www.TroyGuard.com or Call Paula Lueske, 303.293.2224