Cooking with intention—and always learning.
My name is Colby Price. I’m pursuing a B.S.A. in Food Science with a Culinary Concentration at the University of Arkansas, where I explore the connection between what happens in the kitchen and why it works.
I have hands-on professional kitchen experience and have had the opportunity to work alongside highly accomplished chefs. I studied abroad in Italy and Switzerland and earned a certificate in tecniche di cucina regionale, experiences that strengthened my appreciation for ingredients, regional traditions, and thoughtful technique.
I also earned a Certificate of Proficiency in Culinary Arts at Brightwater: A Center for the Study of Food. At the University of Arkansas, I’m also pursuing the Certificate of Proficiency in Brewing Science alongside my bachelor’s studies.
I’m especially interested in culinary development, food science, fermentation, beverages, hospitality, and becoming a private chef. Whatever the setting, I care about thoughtful execution and making guests feel genuinely welcome. I’m continuing to learn, refine my craft, and grow as a culinary professional.
Craft
Professional technique, repetition, organization, and care in every detail.
Science
Understanding ingredients, fermentation, sensory experience, and development.
Hospitality
Creating food and experiences that make people feel considered and welcome.