Montana State University

Gallatin College MSU names new culinary arts program director

April 28, 2017 -- From MSU News Service

Bill Baskin, who previously worked as executive chef at Open Range in downtown Bozeman and as executive chef and food beverage director at Lone Mountain Ranch in Big Sky, will lead Gallatin College MSU’s new culinary arts program. MSU photo by Kelly Gorham.Bill Baskin tests recipes in a kitchen for Gallatin College MSU's new culinary arts program in Bozeman, Montana. Baskin, who previously worked as executive chef at Open Range in downtown Bozeman and as executive chef and food beverage director at Lone Mountain Ranch in Big Sky, has been named director of the program. MSU photo by Kelly Gorham.

Bill Baskin, who previously worked as executive chef at Open Range in downtown Bozeman and as executive chef and food beverage director at Lone Mountain Ranch in Big Sky, will lead Gallatin College MSU’s new culinary arts program. MSU photo by Kelly Gorham.

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Tel: (406) 994-4571
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BOZEMAN — A chef with more than 20 years of industry experience has been named the director of Gallatin College Montana State University’s new culinary arts program.

Bill Baskin, who previously worked as executive chef at Open Range in downtown Bozeman and as executive chef and food beverage director at Lone Mountain Ranch in Big Sky, will lead the new program, which was approved in 2016 by the Montana Board of Regents. As director, Baskin will teach culinary classes and act as the program administrator.

In addition to his work at Open Range and Lone Mountain Ranch, Baskin has worked as executive chef at Red Stag Supper Club in Minneapolis and at Stephen Pyles in Dallas and as a personal chef and consultant with Westslope Culinary Services, LLC. He has also completed internships in the kitchens of Raymond Blanc (at Le Manior aux Quat’Saisons in Oxford, U.K.), Heston Blumenthal (at The Fat Duck, located outside of London) and Grant Achatz (at Alinea in Chicago), among others. 

Baskin’s honors include being twice recognized in the Minneapolis Star Tribune’s list of the top 50 people that make Minnesota “the place for food lovers.” He was featured in Bon Appetit and has received press coverage from a number of publications, including the New York Times, Food Arts, the Washington Post and the Los Angeles Times.

Baskin has a degree in culinary management from the Culinary Institute at Metropolitan Community College in Omaha. He also studied and won a competition at the Culinary Institute of America Greystone and has an introductory-level sommelier certification through the Court of Master Sommeliers.  

In addition, Baskin has been active in local and national nonprofit organizations, including Real Food Initiatives, Chefs Collaborative, Farm Aid, Share Our Strength and James Beard Foundation.

Applications for enrollment in the Gallatin College MSU culinary arts program are currently being accepted. The two-year program, which leads to a certificate of applied science, will begin offering courses this fall from its temporary location in Hannon Hall. Questions regarding the program may be directed to Baskin at William.Baskin@montana.edu or Nicole Berg, Gallatin College MSU student success coordinator, at Nicole.Berg@montana.edu

Contact: Stephanie Gray, Gallatin College MSU, (406) 994-5256 or Stephanie.gray2@montana.edu