“The CIA chefs are all talented and accomplished professionals with unmatched industry credentials and experience. They bring their knowledge and skills to the classroom and present the material in exciting and engaging ways.”
—Christopher Lunsford ’16

Degree: Bachelor of Professional Studies
Major: Baking & Pastry Arts
Campus: Hyde Park, NY
Hometown: Frederick, MD

How did you become interested in food?
My interest started when I was working as a pastry chef at a local family-owned restaurant back in my hometown. I only worked there for a year, but it gave me a lot of insight into this career and I learned a lot from working there. It was a great experience and made me want to learn more and pursue this career field.

Who most influenced you?
I would say I had two influences. My biggest influence was my dad. Then the chefs that I worked with. My dad always cooked great meals for me and my siblings when we were growing up. We all enjoyed his cooking and I remember how he looked when we complimented him on the meal. I would like to continue that tradition of creating delicious food for my family. It is such an incredibly satisfying feeling when you make someone happy with the food you created.

Do you already have a degree from another college or did you previously have a different career?
I was in the Army for five years and seven months serving as an infantryman. I re-enlisted to become Intel but due to back problems, I was medically discharged. I decided to pursue a degree in mechanical engineering as I wanted to build and design rollercoasters. After enrolling, I didn’t feel it was the right fit for me and decided to pursue a career in a field that I was truly passionate about.

Do you belong to any clubs or participate in any activities/sports on campus?
I am a member of the Baking and Pastry Society.

Why did you choose the CIA?
I heard it was the best culinary school in the world and if I was going to pursue this career, I wanted to become one of the best. The structure, discipline, and high standards were similar to what I experienced in the military, so it was a smooth transition for me. I learn well with strict guide lines to follow.

What do you like best about CIA?
The chefs. They are all talented and accomplished professionals with unmatched industry credentials and experience. They bring their knowledge and skills to the classroom and present the material in exciting and engaging ways. Plus, the kitchens, equipment, and facilities are top-of-the- line. Having the opportunity to learn and cook in these kitchens is amazing.

What are your career goals/plans?
Long term, I would like to open up my own ice cream franchise. First, I would like to get as much experience and skills as I can by working in different places and learning new techniques. This industry is always changing so you have to keep up your skills and think of ways to bring new ideas to the mix.

Any advice for prospective students?
The CIA is for the best of the best. If you want to be challenged and become the best in this industry, then the CIA is the place where you need to be. Don’t let anyone tell you that you can’t do it. If you are passionate about a career in this industry, then the opportunities are endless.

“Attending the CIA has opened so many doors for me that otherwise wouldn’t have been opened.”
—Dylan Low, ’14

Degree: Associate in Occupational Studies
Major: Baking & Pastry Arts
Campus: St. Helena, CA
Hometown: Weston, MO

How did you become interested in your major?
At a very young age I became interested in baking. Helping my mother and grandmother bake and cook during holidays was always a special treat. Watching them create wonderful meals from what seemed like nothing was always amazing to me. The way they could turn a few simple ingredients into something sweet and delicious seemed like magic to me.

When I was old enough to start working, I took a job as a dishwasher at a local fine-dining restaurant. I had a wonderful chef who was willing to teach me what he knew, and moved me up through different positions in the kitchen to line cook by the time I was 17. That job really ignited my love and passion for fine dining and working in the culinary industry. The fast-paced nature and working under pressure became addicting.

Who most influenced your decision to pursue this career?
A lot of people influenced me to pursue baking as a career. My family was behind me 100% and always encouraged me to do what I loved. Also, my chef at my past job really encouraged me to pursue baking and continue my education elsewhere, either at school or working at different sites.

Did you have to overcome any obstacles or challenges to come to the CIA?
When I first decided to attend the CIA at Greystone I had to figure out the challenges that come with moving across the country to attend school. The staff at the CIA was very helpful with housing, which made the transition very easy and smooth!

Why did you choose the CIA?
I choose to come to the CIA for many reasons. I had always heard great things about the alumni, and the programs offered by the CIA. Also I really liked that the CIA had associate degree programs for baking and pastry arts. And I had always read and saw wonderful things about the teaching staff.

Do you belong to any clubs or participate in any activities or sports on campus?
I participate in the Bread Club and Barbecue Club.

What are your career goals or plans right after graduation?
I plan on traveling and working for a few years abroad, then opening a farm-to-table bakery café. My primary focus will be on using organic, sustainable, and local ingredients.

What advice would you give someone who is considering attending the CIA?
The CIA is a wonderful school. Attending the CIA has opened so many doors for me that otherwise wouldn’t have been opened. If you have a good work ethic, passion, and a “sense of urgency,” you will do great!

“The best feeling is when you work really hard in the kitchen, see your food perfectly plated, and then watch someone really enjoy what you prepared. There is nothing better in the world.”
—Chaves Netto ’16,
AOS Culinary Arts

Degree: Associate of Occupational Studies
Major: Culinary Arts
Campus: Hyde Park, NY
Hometown: Rio de Janeiro, Brazil

How did you become interested in food?
Food and cooking has always been a part of my life ever since I was a boy. I loved spending time in the kitchen helping prepare meals with my family. My love of cooking grew into a passion and I hope to turn that passion into a successful career.

Who most influenced you?
My parents were my biggest influence. They have always been very supportive of me and have encouraged me to follow my heart.

Did you have to overcome any obstacles or challenges to come to the CIA?
Coming to the U.S. from another country is difficult. Coming to the U.S. from another country and not speaking English as a first language is a challenge. My fellow classmates have been a great help to me with my English. They are very supportive and willing to help me find the right word or sentence and correct my English. I am very appreciative of this because that is the best way you learn to speak another language. One of the other great things about the CIA is that you meet people from all over the world. Everyone is here because we love food, so you could say we all speak a common language.

Do you already have a degree from another college or did you previously have a different career?
Yes. When I was 17 years old, I decided to go to law school. While I thought this was the career for me, I couldn’t see myself stuck in an office dealing with paperwork all day. The kitchen was where I felt relaxed and comfortable, so I decided to pursue cooking as a career. It was a great decision because I can’t imagine pursuing any other career.

Do you belong to any clubs or participate in any activities/sports on campus?
There is always something going on at the CIA. From sports, fun activities, to culinary events with world-renowned chefs, where you have the opportunity to meet new friends, socialize, and relax outside of the kitchen and classroom.

Why did you choose the CIA?
I have always been a fan of excellent food and hospitality. When I was in Brazil, I took a French culinary program and it really opened my eyes and mind to new ideas, cooking methods, and ways to become a better chef. I decided to take what I learned and study at the best culinary school in the world. The CIA is all about excellence and it is the best place to learn about this industry, perfect your skills and knowledge, and become the culinary professional you always wanted to be.

What do you like best about CIA?
The professionalism. Even though we are still students, the chefs treat us as if we are professionals so when you graduate, you are well prepared for a career in this industry. They teach you how to master your skills in both front and back-of-the-house. One of the great things about the CIA, is that it provides you with every opportunity to be successful both personally and professionally.

What are your career goals/plans?
Short term, I would like to work in a successful restaurant learning as much as I can and expanding my skills cooking different foods. Long term, I would like to have my own restaurant. The best feeling is when you work really hard in the kitchen, see your food perfectly plated, and then watch someone really enjoy what you prepared. There is nothing better in the world.

Any advice for prospective students?
This is the best culinary school in the world. If you are serious about a career in this industry then there is no better place than the CIA to pursue that passion and a culinary career.

“What most influenced my decision to pursue this career is the happiness that food can bring to people. This school is 100% dedication and professionalism.”
—Austin Markland,
Baking & Pastry Arts

Degree: Associate in Occupational Studies
Major: Baking & Pastry Arts
Campus: Hyde Park, NY
Hometown: Bear, DE

How did you become interested in your major?
I went to St. Georges Technical High School in Middletown, DE and attended the culinary arts program they provided. Prior to being accepted into the school I had my mind set on becoming a pediatric cardiologist. Instead of getting into Emergency Medical Services (EMS) like I planned, I was accepted to the culinary program instead, my third choice. Extremely disappointed and upset, I dealt with the class even though I had no desire to be there; my chefs could even see how upset I was.
Even though I did not want to be there, I started to like the class. Everyone would ask me questions on how to do stuff and look at my plate to compare it to how they garnished or arranged the food on their plate.
Sophomore year came, and I became interested in getting into forensic science and working for The Central Intelligence Agency (CIA). I had always had a mind for solving problems, and I figured what better way to put it to good use than figuring out crimes?
Jumping to junior year, I continued to have my mind set on becoming a forensic scientist—still oblivious of my real passion even though it was always right in front of me. During the years I would always participate in events that my chefs would cater or volunteer for. Junior year is also the year students would cook for the teachers; we had our own restaurant that the students would run, and everyone was assigned a job in the kitchen. For example, my favorite job was desserts. My partner and I would always get excited when It was our week to bake.
Then came November of my senior year, right before Thanksgiving break to be exact. My best friend Shayla Moss and I worked for our chef and would stay at school when everyone else would take off for CO-OP, leaving the whole kitchen for us. We were baking pumpkin spice cupcakes at the time, and when we featured them in the school’s Hawk Cafe, all the teachers and students who tried them went sweet tooth savage! Everyone was asking if they could put in orders for the holiday weekend and of course we said yes! Not only did this put a little money in my pocket, it changed my life.
That Friday, the last day in school before we left for break, Shayla and I were packing up the last few orders we had made and noticed we had a few extra. We asked our chef if we could give them away to teachers and with the warm heart he has, of course he said it was ok; he said it was a great idea, to be exact. We had about two dozen left, and the first person to pop into my head to give them to was our student activity coordinator, Ms. Crumlish. She worked so hard to organize all of our dances and parties that I felt as though she deserved to be rewarded. When I handed her the box of treats and told her they were pumpkin spice cupcakes topped with cream cheese icing and sprinkled with all-spice seasoning ,she looked confused. So I explained that it was my way of saying thanks to her for everything she had done. She turned to me with her eyes starting to tear up and thanked me kindly. That was the moment when I discovered my passion for baking and realized it was right in front of me the whole time. I knew then that I wanted to make people happy for the rest of my life, and in my case that would involve mixing particular ingredients that resulted in a baked good someone would enjoy.
Who most influenced your decision to pursue this career?
Not so much a “who”—what most influenced my decision to pursue this career is the happiness that food can bring to people.
Why did you choose the CIA?
I chose the CIA because my teacher/chef in my high school was a CIA alumnus and introduced me to the college. It then resulted in my doing research on the school and deciding that it was the right choice for me.
What did you like best about the CIA?
What I liked best about the CIA was being surrounded by people who have the same passion that I do.
Do you belong to any clubs or participate in any activities/sports on campus?
I help out with the Welcome Team every block and I volunteer for many events.
What are your career goals or plans right after graduation?
My plan is to travel a bit and experience as much as possible. After, I would love to work my way up to the top and be able to share my passion with some of the top chefs in the world.
What advice would you give to someone who is considering attending the CIA?
I would say get ready to hit the ground running at a lightning bolt pace. This school is so fast-paced that if one isn’t dedicated to studying and making time for reading than this isn’t the right school for that person. Also, this isn’t like any ordinary college; it’s not a place to party and try things you weren’t able to while at home. This school is 100% dedication and professionalism.

“Know your role…if you’re a shooter, shoot. If you’re a big, stay down low. Do what you do best to help the team.’ That’s something that has stayed with me.”
—Robert “R.J.” Yoakum,
Culinary Arts

Degree: Associate of Occupational Studies
Major: Culinary Arts
Campus: Hyde Park, NY
Hometown: Mission Viejo, CA

In the Kitchen or Gym, It’s All About Team

For Robert “R.J.” Yoakum, it doesn’t matter if he’s on the line in a restaurant or at the line on the basketball court—he’s driven to be the best he can be. Basketball and cooking are clearly two things R.J. is very passionate about, and he often relates what happens on the court to the goings-on in the kitchen.

“Your mindset needs to be the same in both,” he explains. “You can’t just run and play like a robot in basketball. You have to see what works, to create, to take what’s given to you. It’s the same with cooking.”

And when it comes to basketball, R.J. should know. He’s spent 12 years of his life playing the sport. “I was playing travel ball by the time I was 9, and in my four years playing high school ball, the team was 115-17, went to the regionals three times, and made it all the way to the states once,” he recalls. “When I got to the CIA, it was icing on the cake to play ball here.”

R.J.’s path to the CIA started at an early age when he was the self-professed “pickiest eater” in his family. Seeing that, his aunt decided to get him into cooking so he could turn something he didn’t like into something he did. The passion for cooking really kicked in when he began working in a CIA grad’s restaurant that he’d been going to since he was 8.

“I always thought culinary school was in my back pocket,” he says. “And when I worked at Hanna’s Prime Steak under CIA alum and Executive Chef Sean Reynolds ’08, he referred me to the college.”

Now that he’s here, R.J. makes sure to keep his schedule—and campus life—as balanced as possible. “While I’m very competitive on the court, off-court my attitude is ‘I’m not here for basketball.’ My priority is school,” he explains. “But you still need to put the effort in. At first I didn’t always practice for basketball, but I found that as I practiced more, I played much better. It’s like that in the kitchen too; what you put into it is what you get out of it. Consistency comes with repetition.”

That consistency helped R.J. twice earn Rookie of the Week honors in the Hudson Valley Intercollegiate Athletic Conference, and helped the CIA team get out to a 6-2 start to the season.

As he continues his CIA education and moves forward with achieving his goals, R.J. is ever-mindful of the words of his high school coach. “He said, ‘Know your role; don’t try to do something you can’t. If you’re a shooter, shoot. If you’re a big, stay down low. Do what you do best to help the team.’ That’s something that has stayed with me.”

Whether that team is on the basketball court or in the kitchen, R.J. Yoakum is definitely doing what he does best—and loving every minute of it.

“I always loved cooking, and I wanted a creative, interactive job that wasn’t in an office. So in my junior year at Juanita High School in Kirkland, I started to get serious. I joined a ProStart program at a neighboring high school.”
—Avery Britton,
Culinary Arts

Degree: Associate of Occupational Studies
Major: Culinary Arts
Campus: Hyde Park, NY
Hometown: Kirkland, VA

A Fortunate Change of Plans

Avery Britton loves basketball, but had no plans to play at The Culinary Institute of America when he arrived here as an eager culinary arts student. He was content to head over to the gym after class and just shoot around some, maybe get into a pickup game or two.

He got more than he bargained for. “At one point, someone came over and said, ‘why don’t you try out.’ So I figured I’d give it a shot,” Avery recalls. “I really enjoyed it and ended up joining the team. It was probably the best decision I made.”

In addition to the competition and the pure joy of playing a sport he loves, Avery discovered another great benefit to being a member of the team. “I got to meet different people outside my class,” he says. “We all get along great, even though it can get tough with people coming and going every three weeks. We do fine, even if we probably don’t have all the best players on campus on the team.”

Actually, Avery has done more than fine. He’s a key player and team leader, and earlier this season was named Player of the Week in the Hudson Valley Intercollegiate Athletic Conference after a 32-point, 15-rebound game against Rhode Island School of Design. His success stems from a lifelong dedication to honing his basketball skills.

“I started playing basketball when I was four years old,” he says. “I was a point guard until junior high school, but grew seven to eight inches in a year, so I became a post player. But I enjoy playing forward or guard more.”

Basketball isn’t Avery’s only passion, however. “I always loved cooking, and I wanted a creative, interactive job that wasn’t in an office,” he explains. “So in my junior year at Juanita High School in Kirkland, I started to get serious about it. I joined a ProStart program at a neighboring high school, and by senior year was driving 20–30 minutes to Newport High in Bellevue, then back to my school when I was done. I loved it; it was my favorite part of the day.”

So it was only natural for him to pursue a culinary education after graduation. “I researched culinary schools, and one of my teachers recommended the CIA,” he recalls. “It was the best, so I thought ‘why not go to the best?’ Then I attended an Accepted Students Day on campus and saw a lecture and demo from Chef (Brannon) Soileau, who’s an awesome chef and super-energetic. He made a great impression on me.”

That impression hasn’t changed—Avery is loving every minute of life at the CIA. “One of the coolest parts is having a new class and learning from a new chef every three weeks,” he says. “You get new tips and tricks, hear different pet peeves, see what they like and don’t like. It’s great preparation for the industry.”

Ultimately he wants to be a chef-owner in that industry, but in the meantime he’s enjoying his time in the kitchen and on the court. Happy that his schedule will allow him to finish out the season with the basketball team, Avery has come full circle. Whereas he was once approached about joining the squad, now he’s in full recruiting mode. “Tell basketball players to come out for the team,” he implores. “It’s tough but not unreasonable to make it work. And it’s really a lot of fun!”

“I knew the program at the CIA in culinary arts would give me the discipline, organization, and leaderships skills I needed to be successful. Food is life and there’s no better place to be and share that philosophy.”
—Liam Kamp,
Culinary Arts Management & Applied Food Studies

Degree: Bachelor’s Degree in Culinary Arts Management and Applied Food Studies
Major: Culinary Arts and Applied Food Studies
Campus: Hyde Park, NY
Hometown: Monroe, NY

How did you become interested in your major?
When I arrived at The Culinary Institute of America I knew I had a passion for food. But I wanted to combine that passion with other areas of study. During the associate program, gastronomy with Dr. Costura opened my eyes to a world of possibilities where history, anthropology, ecology, and food combined. Entering the bachelor’s program for Culinary Arts Management, I had opportunities to take more diverse classes on these subjects and I jumped at the chance. It was in Ecology of Food with Dr. Murphy that I realized how big of an opportunity it would be to use food as a way of helping other people and the planet. When the bachelor’s program in Applied Food Studies was announced I was quite upset that it was not an option sooner, but I knew I wanted to be involved. Where there is a will there is a way and I feel as though this school embraces that. I was able to work out staying an extra semester to pursue a double major here at the CIA, including Applied Food Studies and Culinary Management, and I am ecstatic.

Who most influenced your decision to pursue this career?
After my grandmother was diagnosed with Alzheimers someone needed to take over cooking Thanksgiving dinner. While my first attempt was full of many fails, it was the perfect place to begin and I knew with time I could get better. While my grandmother was always so supportive, the biggest influence in pursuing this career came from within myself. I saw food as a way to connect to others, help people, and learn a skill that will always be useful.

Did you have to overcome any obstacles or challenges to come to the CIA?
As a high school student I did not finish my junior and senior year at my best, which pushed me out of the running for several colleges I wanted to attend. After being stuck at home for a semester at a community college, I knew I needed to get my life going. The CIA is known for excellence, professionalism, and passion; and I knew it was going to be a wakeup call. I have continued to grow and learn every day on this campus. It has turned me into the passionate and driven young man I am today. During my time at CIA, I transitioned not only into adulthood but into the man I always dreamed of being. After the externship portion of the program I went from Trish to Liam and really began the path to accepting myself. I have had countless professors support me across this campus, which has made the transition smooth. With this transition came an increased interest in gender and its relationship to everyday items. Food and its relationship to identity has played a large role in my life and is something I have spent the last year studying. This transition has allowed me to have the confidence to move forward in this industry. I have had opportunities here to bring more light to the transgender community, as well as in other local schools. The CIA has given me a chance to find out what is important to me and to use my knowledge and transition to inform other students and faculty about this topic.

Why did you choose the CIA?
I chose the CIA because it offered me an escape from the mundane. I was attending community college when I signed up for an information session and tour on my birthday in November 2011. When I arrived on campus there was just something about it that felt so right. I knew I wanted to come here. I was passionate about a variety of subjects. I thought I could combine those subjects with food, which is exactly what I am doing. I knew the program at the CIA in culinary arts would give me the discipline, organization, and leaderships skills I needed to be successful. Food is life and there’s no better place to be and share that philosophy.

What do you like best about the CIA?
What I love about the CIA is the people on this campus, from the students to faculty, all of them provide a wealth of knowledge. The people on this campus are some of the hardest working people I have ever met. They all seem to present this air of greatness and passion that is indescribable through words alone. It’s just such a positive environment and it’s constantly presenting new opportunities. I couldn’t picture a better community to be a part of.

Do you belong to any clubs or participate in any activities/sports on campus?
I have been a Resident Assistant on campus since eight weeks into the associate program and it’s been a wonderful ride. You really get to expand your leadership skills and it provides great opportunity to network with other students on campus. I am currently attempting to reform The Guild of Tea as I was elected president. I am a tutor in the tutoring center here on campus and it’s been a really rewarding experience. It’s a chance to help so many people and give back the knowledge the institute has given you. I love when students have their own “A-HA” moment where it all makes sense. If you do well in a class and you can help other people succeed, you should take that opportunity.

What are your career goals or plans right after graduation?
After graduation I plan on pursuing a master’s degree in Food Studies. Although I am not sure where I am going to end up in the long run, I know I want to use food to make positive changes for everyone. Food is a very powerful vessel that makes its way into homes around the globe. It is something everyone needs to survive. I would like to improve food systems around the globe, provide more education to people about where their food comes from, and research more about the nature of progress in the food landscape.

What advice would you give to someone who is considering attending the CIA?
Be prepared, stay humble, and be passionate. This school has so many opportunities and sometimes, if you blink, you can miss them. Constantly strive to be better and have a love for food. It is what brings everyone on campus together. This school is intense, wonderful, challenging, and a whole lot of fun. You have to be ready to answer the door when opportunity knocks and be ready to devote a lot of time to practice in order to improve.

“I have always believed that food truly heals the body, mind, and spirit. It is my dream to help people to use food to heal their bodies through practices of conscious eating, mindfulness, and the art of eating to balance your chakras.”
—Riddhi Venkateshwaran ’15,
Culinary Arts

Degree: Associate of Occupational Studies
Major: Culinary Arts
Campus: Hyde Park, NY
Hometown: Mumbai, India

How did you become interested in your major?
Nothing inspires me like being in a kitchen; the colors, textures, flavors and sounds I encounter enchant me constantly. I truly believe the kitchen is a place where one can learn not only about food but about life. My culinary voyage so far has not only made me stronger but also more humble. Every day brings new possibilities and innumerable opportunities to learn and grow. It is my hunger for knowledge and deep love for vibrant colors that keeps me interested day after day.

Who most influenced your decision to pursue this career?
After my granny—my best friend and the one who first introduced me to the magic of the kitchen—passed away, I began to cook for her every day. I would sit by her photograph and talk to her like she was really right there and share my plate with her. I felt that sharing food and the act of cooking kept us connected on a deeper level. Initially I cooked each day to stay connected to my best friend. The event became increasingly joyous and fulfilling, and eventually became a large part of my life. My granny not only drew me to the kitchen but she is also the reason I took my passion to the next level and still chase my dreams.

Did you have to overcome any obstacles or challenges to come to the CIA?
Moving to New York all the way from India was not an easy task. I was thrilled and intensely excited for the opportunity. It was a dream come true. But I was still slightly apprehensive and scared for the big change to come. It was leaping into the void, completely unknown territory. I wasn’t sure what to expect, but within a minute of setting foot on campus, I knew I was home.

Why did you choose the CIA?
When I was 17 I got my first job in a kitchen. I was excited and eager to learn but not entirely sure how to take my passion to another level. I wanted to find a group of people who all shared a passion, talented individuals who could teach and inspire me. My chef could see that the kitchen was where my heart was and he told me, “If you want to be a chef someday, go to the CIA” and that was it. From that moment on, the CIA became the goal because I had faith in my chef and he promised me it would take me where I needed to be. The CIA really is the best thing that ever happened to me.

What do you like best about the CIA?
I wake up every day excited for class, and still iron my chef coat every morning with a smile from ear to ear. When your classroom is a kitchen, life really does seem perfect. I have met some of the most inspiring and passionate individuals through my time at this school. We really are lucky to have so many passionate professionals under one roof.

What are your career goals or plans right after graduation?
I have always believed that food truly heals the body, mind, and spirit. It is my dream to help people to use food to heal their bodies through practices of conscious eating, mindfulness, and the art of eating to balance your chakras. “Peace, Love, and Light” for all.

What advice would you give to someone who is considering attending the CIA?
If your passion lies in the kitchen and you are willing to chase your dreams despite the occasional bumps in the road, this is the place for you. The chefs are dedicated and inspiring. They will teach you more than you think possible about the kitchen and about life. For anyone with a deep love for the industry, this is home.

“I love food—whether I am cooking it, eating it, or feeding it to others. FOOD is Life!”
—Haya Emaan ’15,
Culinary Arts

Degree: Bachelor of Professional Studies
Major: Culinary Science
Campus: Hyde Park, NY
Hometown: Karachi, Pakistan

How did you become interested in your major?
I always knew I wanted to pursue culinary arts—it was just a question of convincing my parents. I love food—whether I am cooking it, eating it, or feeding it to others. FOOD is Life!

Who most influenced your decision to pursue this career?
It was my grandmother who taught me the nuts and bolts of cooking and the golden rule: one can create something truly special from the humblest of ingredients. I wanted to capture, to recreate, that one moment of perfection, of satisfaction, of heaven, when everything else is forgotten and life just feels right. This may sound whimsical to some but would strike a note with those who share my passion for food.

Did you have to overcome any obstacles or challenges to come to the CIA?
Coming from a family of businessmen, lawyers, doctors and so forth, my desire to pursue a profession in culinary arts raised more than a few eyebrows. To many the decision to attend culinary school was an alien concept.

Why did you choose the CIA?
To be the best you have to learn from the best. That’s CIA!

What do you like best about the CIA?
I love everything from the campus to the diverse student body. But one of the greatest things is the amount of opportunities you get. I recently took part in the Salon of Culinary Arts and Exhibition. I won a Gold medal!

Do you belong to any clubs or participate in any activities/sports on campus?
Yes, I am a part of the Eta Sigma Delta Honor Society.

What are your career goals or plans right after graduation?
Eventually I want to go back to Pakistan and add to the culinary future, to teach a new generation. In hopes to further develop the renowned, but stagnant, Pakistani cuisine.

What advice would you give to someone who is considering attending the CIA?
Our Chef said it to us, “You are only as good as your last meal.”

“ I wanted three aspects to be fulfilled in my life: my mind to be challenged, my art to bring happiness to those I serve, and my heart to be ignited. This is why I found myself standing at the doorstep of the baking profession.”
—Becky Rodriguez,
Baking & Pastry Arts

Degree: Bachelor of Professional Studies
Major: Baking & Pastry Arts
Campus: Hyde Park, NY
Hometown: Brunswick, OH

How did you become interested in your major?
Throughout my life, I had two different loves; and for as long as I can remember, I talked about either becoming a musician or a chef. Both brought out different elements and levels of creativity, and I felt inspired, alive, and “in the zone” whenever I performed either one. One day, I talked to a close friend who knew that I had a fascination for baking. I can remember my friend saying to me, “I think culinary school would be good for you, and I can tell you have a knack for it. Why don’t you try looking into it again”? That moment turned on a thousand light bulbs in my head, and that night I went home and started to research culinary schools and the culinary world. I was so intrigued with everything I was reading; the more I read, the more I didn’t want to stop.

I stayed with my grandparents a lot when I was growing up, and my favorite part of the day was cooking in the kitchen with my grandma, learning about different foods from my family’s home country of Costa Rica. My grandma and I even have special recipes that only she and I know, and I will forever hold those dear to my heart. I realized that food is a delicate art that stimulates all of the human senses, and challenges the mind of the chef and of the consumer. I wanted the opportunity to learn about and create this art. I wanted three aspects to be fulfilled in my life: my mind to be challenged, my art to bring happiness to those I serve, and my heart to be ignited. This is why I found myself standing at the doorstep of the baking profession.

Who most influenced your decision to pursue this career?
There are quite a few people in my life who have influenced my decision to come here and pursue this career. One of the biggest parties would be my mom, dad, and older sister. For as long as I can remember, they were behind whatever I was doing at the time. Between dance lessons at five years old, volleyball clinics at 12 years old, music lessons at 18 years old, and now culinary school at 20 years old, their encouraging faces have always been present in my fan club. Another person of the many I have to give thanks to is one of my music teachers from high school. He taught me that you only have one life to live, and that life is about finding a way to make your mark on the lives of the people around you. To do that, you have to first find what makes you feel alive, so those around you are inspired in the same way. When it comes down to it, though, nobody told me to pursue this career; it was a process of self-realization. I am just glad that I had these people and many others behind me.

Did you have to overcome any obstacles or challenges to come to the CIA?
I essentially had one day to make my decision on coming here. I am a transfer student, and previously attended another university to study music and education. It just so happened that I attended a tour of the CIA two days before I would have started back at my other university where I was still enrolled. After I attended the tour, I was hooked. I loved the atmosphere, the passion of the school, and its reputation, but I still had a decision to make—do I go back to where I was comfortable, or take a leap of faith and hope I would be accepted to culinary school? The pressure led to a very long 10-hour car ride home, and lots of back-and-forth thinking about one of the biggest decisions I ever had to make. I realized that if I would have gone back to my old college, I would have constantly been thinking, “What would have happened if I would have pursued culinary school?” So I decided to take the leap of faith, and this was the biggest—and best—leap I have ever taken.

Why did you choose the CIA?
The tour sold me. My tour guide was Eric Jenkins, and as the tour went on, every word he said was more passionate about the school than the words before. His excitement and charisma were contagious and I became more and more excited. As I walked through Roth Hall, every kitchen made my eyes wide in awe; I watched the students work, and secretly envisioned myself wearing that uniform and doing what they were doing. Every time I thought I had seen everything, we came to a new kitchen with students studying something completely different, Eric would share some new interesting fact about the college, or a student whizzed by balancing 30 loaves of freshly baked bread on a tray. This place seemed like a whole different world, but my eyes couldn’t blink because they were so wide with amazement. I wanted to experience the magic of the CIA for myself, and I wanted to be held to their standards; and so I rolled up my sleeves and made it happen.

What do you like best about the CIA?
I love the fact that everything here moves at such a quick pace, but in a good way. I have been here for three months, and in that time, I have gained more knowledge than I ever thought possible…but the beautiful part is, I don’t feel overwhelmed. The teachers and staff here at the CIA selflessly help you in any way they possibly can. The chefs make sure you have the information down pat—they want you to have a better education than they did, to learn more than they did, and to ensure that the next generation of chefs and pastry chefs are ready for the industry. I also love the reputation and opportunities that are available here, which are created by the chefs-instructors. Not only do they teach you how to cook and bake; they teach why ingredients work together. As soon as the students think there is no more to learn, the chefs remind us that knowledge has no end.

Do you belong to any clubs or participate in any activities/sports on campus?
I work two jobs as a facility assistant at the Student Recreation Center and as a tour guide. I also volunteer for the Welcome Team—those are the current students who help new students move into their dorms and answer any questions they and their families may have. I am also about to turn in my registration for spring intramural softball.

What are your career goals or plans right after graduation?
After graduation, I plan on working for as many great pastry chefs as I can, and broaden my horizons in knowledge and skill as far as they will go. In the long run, I would love the opportunity to own and operate my own bakery; but above all, I aspire to make people happy, create, and see what life throws my way.

What advice would you give to someone who is considering attending the CIA?
If they are considering the CIA, they’re already on the right track. Before they come here, though, I would tell them to be sure this is something they want to pursue. Get experience in the field, research the field and everything it brings, and if cooking or baking is what drives you to wake up in the morning, you are definitely on your way to making the right choice. No doubt this is a big decision, but what is important to remember is, if the CIA and the culinary world is something that is constantly on your mind and something you feel drawn to, your conscience is obviously trying to tell you something—and there is every reason for you to believe it.

“The chefs at this school are amazing and you can learn so much from them. I love the CIA—coming here was the best decision I have ever made.”
—Makenna Barnes ’16,
Baking & Pastry Arts

Degree: Associate in Occupational Studies
Major: Baking & Pastry Arts
Campus: St. Helena, CA
Hometown: San Diego, CA

How did you become interested in your major?
From a very young age I had a passion for baking. As a little girl I always helped my grandma bake for every occasion. I would always tell my family, “When I grow up I want to be a cooker!” As life went on I continued to take classes on the side for cake decorating and started my own not-for-profit business, Minions4Miracles. I was baking cupcakes and raising money for the Ronald McDonald House at Children’s Hospital, San Diego. In junior year of high school, I decided that I wanted to really pursue this career. I took it into my own hands and got a district transfer to attend a school with a two-year culinary program. From then on I knew this is what I was meant to do.

Who most influenced your decision to pursue this career?
My grandma—she was always cooking dinner in the house. Every Christmas we’d make hundreds of cookies to give out to different relatives and people at my parents’ workplaces. I always looked forward to that time spent with her and I really loved to bake.

Did you have to overcome any obstacles or challenges to come to the CIA?
I wanted the best chance possible to get into the CIA because I knew it was the best place to go if you wanted to be successful in this industry. For freshman and sophomore year of high school, I went to the public school that I was assigned to by the district I belonged to. But since I wanted the best chance to get into the CIA, I decided on my own to find a new high school that had a culinary program. My parents did not like the fact that I was changing schools and told me that if I wanted to do this, I had to do all of the paperwork needed and complete the process myself. I did it all and got into Mission Hills High School in San Marcos, CA. It was the best decision I made throughout high school, and it prepared me for the CIA.

Why did you choose the CIA?
When researching culinary schools I knew I wanted to go to the best one out there. The CIA offers its students such an amazing program and I wanted to not just get a certificate but to get a degree, and the CIA offers that. I then visited the Greystone campus and immediately fell in love with the people, the school, and the town.

What do you like best about the CIA?
The chefs. When coming to the CIA I was a little scared that the chefs would be mean, but once I got here I realized right away that they are some of the most amazing people out there. I have made a bond with all of my chefs. They are willing to do so much for their students to help them get the best opportunities and to help them succeed in every way. The chefs are so genuine, and I feel very lucky to learn from such amazing teachers to get the most out of my learning at the CIA.

Do you belong to any clubs or participate in any activities/sports on campus?
I am director of community engagement on the S.P.I.C.E. (Student Programming Igniting Campus Entertainment) board at the CIA at Greystone. I find ways for the students to help give back to the local community here in St. Helena.

What are your career goals or plans right after graduation?
I would love to have my own television show on the Food Network one day. I love to be in front of a crowd and perform, and I love to bake. So, combining both things would be a dream come true. I would also love to work in all areas of pastry. I have a new interest in chocolate work and would love to explore that area more. I do not have a set plan on what area of pastry I want to commit to and would like to explore the industry. The one goal I have set for myself is to work hard and to do my best at everything I try.

What advice would you give to someone who is considering attending the CIA?
If I could give any advice I would say to work hard in all of your classes and to take every opportunity that you can to work with different chefs. The chefs at this school are amazing and you can learn so much from them. I love the CIA—coming here was the best decision I have ever made.

“This is exactly where I wanted to be. Culinary Paradise.”
—Alexander Torres ’16

Degree: Associate of Occupational Studies
Major: Culinary Arts
Campus: Hyde Park, NY
Hometown: Springfield, MA

How did you become interested in your major?
Growing up I always wondered what is it that interests me. What drives me? I couldn’t think of any specific profession to pursue and would always say to myself, “Alex, you just like to make people feel happy and good.” I loved art, loved trying new things, learning, and food. After high school, I was going to pursue a career in accounting. When searching for schools to attend in the area of Springfield, MA, I came across a one-year culinary arts training program. It was very convenient, about two streets from where I lived. I decided to give it a shot! This changed my views and brought about a new path that I wanted to pursue. My passion for cooking was finally found and I made my choice to stick to it. I completed the program but still wanted more. I needed to learn new techniques, more about cooking, food, new flavor combinations, more than what the program offered. I said to myself, “Alex, if you are going to strive for something, why not strive for the very best?” And here I am now, attending The Culinary Institute of America—loving every second of it!

Who most influenced your decision to pursue this career?
Who influences my decisions the most has been my mother Zulma Ortiz. She has and always will be there for me no matter what I do. She was the one who taught me respect, morals, and ethics that I will always carry with me. My mother is a very lovely lady, always busy cooking, working, and cleaning the house. Before applying to The Culinary Institute of America, I had to, of course, go to my mother. She encouraged me, her only son, to enroll and to make sure I do my best and complete my goals.

Did you have to overcome any obstacles or challenges to come to the CIA?
Being a first-generation college student, I had many obstacles that I had to prevail over. The process of even applying to school, applying for financial aid and loans, was very hard to figure out without the help of family. A huge obstacle was that financial road block. My start date was in jeopardy because, even with all the financial help I received from both the school and federal aid, I couldn’t afford to attend the school. I had one month to do everything from fundraising to applying for scholarships to posting flyers asking for donations. However, with hard work and determination, I made it. Here I am. I have made it so far.

Why did you choose the CIA?
One of my previous chefs told me, “Alex, if you ever have the opportunity to go to the CIA, and you don’t take it. I will come after you!” I visited the school in November 2014 to check it out. This is exactly where I wanted to be. Culinary Paradise.

What do you like best about the CIA?
The diversity of the school is great. I love it! So many different cultures and people from all over the world. There is so much that you could grasp onto while attending the CIA.

What are your career goals or plans right after graduation?
After graduation, I want to go directly into restaurants to gain as much experience as I can. I want to train and acquire knowledge in the kitchen and in all parts of the restaurant. My goal is to be able to own my own restaurant and I will work towards that.

What advice would you give to someone who is considering attending the CIA?
If you are considering attending the CIA, you really need to have a passion for food and a strong will to learn. Here at the school, you need to become a sponge and be willing to work hard to absorb as much information as you can. Come with set goals and a mindset to do your best and give it all you’ve got—but still have fun and love what you are doing!

“My goal was to become as knowledgeable as possible and to choose a path that would lead me to become a bonafide chef. I was convinced that the CIA was the right choice and here I am today pursuing my dreams.”
—Nicholas Anderson ’16

Degree: Associate Degree for Advanced Career Experience (ACE) Students
Major: Culinary Arts
Campus: Hyde Park, NY
Hometown: Yakima, WA
Veteran: Yes
Military Branch: Coast Guard

How did you become interested in your major?
While I was in the military as a cook, I received a new assignment. I was to be the commanding officer’s “personal chef.” I was extremely nervous about this and didn’t know what to expect. I had a meeting and was told I would be creating all the commanding officer’s menus as well as preparing and serving breakfast, lunch, and dinner. All meals would be vegetarian with caloric limits and other dietary restrictions. The captain would also have guests invited to dinner parties and I was expected to create formal meals and formal meal service for this once a week. By this time I had been cooking for five years and had developed confidence in my abilities as a cook. However, this took me completely out of my element. I took the challenge head-on and learned everything I could about vegetarian cuisines—and over time my skills sharpened dramatically. The assignment was a success and it was one of the best times I had in the military. But something was missing. The experience made me realize how much I had to learn in the world of culinary arts. I started researching, and soon after I applied to the CIA. My goal was to become as knowledgeable as possible and to choose a path that would lead me to become a bonafide chef. I was convinced that the CIA was the right choice and here I am today pursuing my dreams, not settling for less.

Who most influenced your decision to pursue this career?
My parents and I come from a family of farmers. Agriculture and good food have always been a big part of my life. Thinking back, it seems like just yesterday that I was surrounded by the beautiful scenery of apple and cherry orchards. I was privileged enough to be raised by wonderful parents who were great cooks—whether it was my mom’s delicious apple pie and peanut butter cookies, or my dad’s famous salmon on the grill. My parents have influenced me the most. They’ve taught me that hard work, dedication, humility, and honesty are the keys to achieving your goals in life.

Did you have to overcome any obstacles or challenges to come to the CIA?
Before I became a student at the CIA, I had been in the military for 10 years. That’s halfway to retiring. It was a difficult decision to leave. However my mindset was this: there’s only one life to live and we have one shot at achieving our goals and dreams. I decided to give up that career and start a new journey into the unknown. It was a very difficult decision, one that I think about every day. In the end I went with my gut feeling, and I can live with that no matter the outcome.

Why did you choose the CIA?
I researched all the different culinary schools, and the CIA was the best fit for me specifically because of the curriculum and the fact that I would be receiving an associate degree with an option for a bachelor’s.

What do you like best about the CIA?
What I like best is that there is a big support system for the students to fall back on, and the faculty has a genuine seriousness and care for what they are doing.

What are your career goals or plans right after graduation?
For now I’m just taking it day by day, but I do have thoughts of starting a wedding catering business with its own venue surrounded by apple and cherry orchards!

What advice would you give to someone who is considering attending the CIA?
Take your time, and come visit the campus. Do lots and lots of research, ask seasoned professionals, and be sure this is the career and desired path you truly want to take. In the end, go for your dreams and pursue a path that you believe will bring you happiness, fulfillment, challenge, and something you can be proud of.

“The CIA is the best culinary school in the world. I would get the best formal culinary education here…any other option would just mean that I was settling for less.”—Alexander Tan ’16

Degree: Bachelor of Professional Studies
Major: Culinary Science
Campus: Hyde Park, NY
Hometown: Manila, Philippines

How did you become interested in your major?
To master any subject, you have to know everything and anything about it. For me that subject is food, and what better way to master it than to understand how it behaves at a scientific level?

Who most influenced your decision to pursue this career?
Honestly? No one in particular. I didn’t come from a line of cooks or food connoisseurs. My dad is a businessman and my mom runs a commercial bakeshop, which she only recently acquired. However, my family loves food and loves to eat. There is nothing that bonds us together stronger than a delicious meal. So, in a way, my family is what started my passion for food.

Did you have to overcome any obstacles or challenges to come to the CIA?
Coming to the CIA was never part of my plan; pursuing culinary arts was never part of my plan. I went to a liberal arts school in Toronto, Canada after graduating high school, pursuing a career in economics. In my first and only year I discovered that it was not at all what I wanted to do. To make a long story short, it was the roughest time of my life with infinitely more lows than highs. Don’t get me wrong, Toronto is a fantastic city. But it wasn’t the place that killed my soul. It was that I wasn’t doing what I loved to do.
I guess it wasn’t really a challenge or an obstacle that prevented me from coming to the CIA per se. However, looking back it was a difficulty that I had to go through—which inevitably led me here.

Why did you choose the CIA?
The CIA is the best culinary school in the world; simple as that. I would get the best formal culinary education here. So, really, any other option would just mean that I was settling for less.

What do you like best about the CIA?
The networking that I am able to receive. Not only from the amazing quarterly career fair, but also the chefs and instructors, and all the guest speakers who are at the forefront of our industry.
There are also, of course, my fellow peers. Even if we are technically all each other’s competition, there is something about this industry that pulls everyone in it together, an intangible bond that connects us and encourages us to help each other out. That’s something you rarely get from any other industry.
I’d also like to mention the facilities, like the Student Commons (formerly the Student Recreation Center). The interior is clean and beautiful, with amenities in great condition.

Do you belong to any clubs or participate in any activities/sports on campus?
I fought hard to establish a men’s volleyball program, and a club team for men was put in place last year. This year I was captain of the men’s club volleyball team. Though we didn’t win many games, the interest for volleyball is so high that, starting next season, the CIA is going to make it an official varsity team.
I’m also a member of Eta Sigma Delta, which is the honor society at the CIA. We do multiple events throughout the year both on campus and in the surrounding community.

What are your career goals or plans right after graduation?
My plan right after graduation is simple—get as much kitchen experience as possible. Although I’m in the culinary science department, research and development was never my intention. I knew I was going to go back to the kitchen, even if R&D might pay more for entry-level jobs.
My ultimate goal is simple too. Bring the Philippines, or even at least its cuisine, its first Michelin star.

What advice would you give to someone who is considering attending the CIA?
Do it. Like I said before, the CIA is the best culinary school in the world. If you want top-notch education and all the networking you can possibly think of, this is the best place for it. The CIA community is full of amazing people—chefs, instructors, and students alike—and it is so easy to assimilate, even for international students like me. All the events and opportunities that happen frequently on campus are second to none. If you intend to—and have the means to—pursue culinary arts, there is nothing else to consider. Really, just do it.

“The CIA really is one of the only places on this planet that is truly diverse. You will not only meet people from different parts of the world but you will also meet people of different age ranges and with different work experiences. The one common thing we all have is our language. We all speak the language of food!”
—Jehan Luth ’16,
CIA Culinary Science student

Degree: Bachelor of Professional Studies
Major: Culinary Science
Campus: Hyde Park, NY
Hometown: Nashik, India

How did you become interested in your major?
I don’t believe in stereotypes, but in this one instance I do fit my stereotype. Coming from India and being on the verge of heading into the direction of engineering and science, I asked myself, “Could I do this all my life?” The answer was no! Food has always been a passion and while in the associate program I found out about the culinary science bachelor’s major being offered by the school. It was arguably one of the happiest moments of my life as I got an opportunity to pursue what I am good at (science) and blend it with what I love (food).

Who most influenced your decision to pursue this career?
A lot of people have been highly influential in my life—my parents being the biggest influence. They have been highly supportive since the day I held a whisk in my hand at four years old. My father always said that a lot of hard work with an abundance of passion and a pinch of luck could give me the strength to achieve anything. My mom, on the other hand, raised me in a way where she always emphasized that the company of people I am around defines me.

Did you have to overcome any obstacles or challenges to come to the CIA?
Coming from the other side of the globe is always a challenge. English being the sixth language I speak—you can imagine the adjustment it took.

Why did you choose the CIA?
That’s quite simple. I had the opportunity of meeting a great chef in India, and I asked him where could I study more about food. He replied that if I wanted to be the best, I had to learn from the best and that I should go to the CIA in Hyde Park, NY.

What do you like best about the CIA?
I feel one word being misused a lot is “diversity.” Well, the CIA really is one of the only places on this planet that is truly diverse. You will not only meet people from different parts of the world but you will also meet people of different age ranges and with different work experiences. The one common thing we all have is our language. We all speak the language of food!

Do you belong to any clubs or participate in any activities/sports on campus?
The first semester on campus I was glued to my bed and only left my room for class. I was fascinated by “being in college.” Soon I was disgusted and had to do more. I was then hired to be one of the resident assistants (RAs) on campus, joined the Student Government Association as its finance manager, joined the Masala Club as its president, and later was appointed to the Judiciary Board as its solicitor general. After a couple of semesters, I was fortunate enough to be promoted to be one of six senior RAs on campus.

What are your career goals or plans right after graduation?
I plan to hopefully pursue my PhD in something rather unique. I am highly fascinated by how food affects people and their productivity and would like to research more into that.

What advice would you give to someone who is considering attending the CIA?
Dreams don’t come true if you don’t dream! Dream big, and if you don’t get nervous you’re not dreaming big enough. And never forget that the key ingredient to making dreams come true is hard work.

“I was captivated by the beautiful kitchen facilities, as well as the professionalism and high standards…I saw cooking as a potential career to achieve the goals and dreams I had always imagined.”
—Anastasia Synodinos ’16,
Culinary Arts

Degree: Associate of Occupational Studies
Major: Culinary Arts
Campus: San Antonio, Texas
Hometown: Johannesburg, South Africa

How did you become interested in your major?
I have been fond of experimenting with new flavor profiles in the kitchen from an early age. I’ve always had a soft spot for food, as it centered in my most treasured childhood memories and continues to do so even today. I always believed that I had the potential to be a good chef. But it wasn’t until my final year in high school when I seriously considered pursuing a career at the CIA in culinary arts. During my first visit to the San Antonio campus, I was captivated by the beautiful kitchen facilities, as well as the professionalism and high standards that the school upheld. I saw cooking as a potential career to achieve the goals and dreams I had always imagined; to see the world, feed the less fortunate and hungry, and to change and touch the lives of people by the food that they eat.

Who most influenced your decision to pursue this career?
I was given the freedom to decide on a culinary career on my own. But I have been inspired by the cooking of both my Greek grandmother and the Abyss of a monastery in Greece. It allowed me to experience the greatest flavors of Greek food, freshly harvested from the earth and grown organically in the villages of Volos and Serres, which grew my passion for food even more.

Did you have to overcome any obstacles or challenges to come to the CIA?
I was born and raised near the city of Johannesburg, South Africa, by a proud Greek father. That rooted my upbringing in the traditional Greek way of life, despite the cacophony of varying cultures surrounding us. By the time I reached the seventh grade, the political situation in South Africa had been in more decline than ever before. So, with faith in God my parents applied for alien residency in the United States. In January of 2009, my mom won The Green Card Lottery. This opportunity allowed our whole family of six to immigrate to the New World and try our chance at The American Dream. We packed our bags with no friends or family in the United States and started our lives over again in Arizona. I was a young teenager entering high school at the time, so adapting to the new culture and way of life in America was one of the biggest challenges I had ever faced. Relating to my classmates was initially a challenge. It wasn’t until my sophomore year—in the third high school I had transferred to—that I took my first structured culinary class, and loved it! Cooking was a creative outlet for me that brought me closer to my classmates. It broke down the cultural boundaries so I could establish myself as an individual with the potential to be something special and unique, someone any person in the world could appreciate. After all, we’ve all got to eat.

Why did you choose the CIA?
Once I was certain that I wanted to pursue a career in the culinary world, I researched every and any culinary school to see which college I believed would give me the necessary leverage to achieve my dream of changing the world in a unique way, through the love of sharing food. I was initially drawn to the CIA because of its reputation, professionalism, and unique syllabus structure that focused all classes on culinary (e.g., culinary math, food science, etc.). This brought me to the conclusion that I would specifically be learning all aspects of the culinary industry and would be in a classroom with likeminded individuals.

What do you like best about the CIA?
My favorite experience at the CIA so far was having the privilege to work under great chef leadership. I am very grateful to my first chef, Chef Brannon Soileau, who inspired me to be a better professional, chef, and human being. His passion for developing the potential in others was reflected not only in his own work but in the work of all of his students and every person who got to know him at the San Antonio campus. He always insisted that his students show up to class early, arrive orderly in uniform, and to “actually care” about the food we were making. As it was his first year instructing in San Antonio, we were lucky enough to be one of his first classes and he put a lot of effort into helping each and every one of his students, especially me, to reach our full potential. As he taught us, he saw the work that we did and would do in future classes as an extension of himself. Above all, Chef Soileau was honest, genuinely dedicated to making “champion chefs” out of his students, and one of the most special people I have ever met, which is very unlike me to say.

Do you belong to any clubs or participate in any activities/sports on campus?
I have worked on several occasions at the CIA as a student worker alongside instructors teaching boot camps or courses such as ProChef. I have also participated by taking advantage of the Library Learning Commons Knife Skills sessions that took place every Tuesday afternoon with Chef Soileau, which benefited me a great deal. I have been featured as April 2015 “Student of the Month” for my perfect attendance and dedication to the CIA. I have worked with the CIA’s Chef Von Bargen and his wife Ming in their street foods business, starting out of the CIA, and worked with other CIA students for their company “Ming’s Thing” at the Farmer’s Markets on weekends. I have also recently been registered as a mathematics and college writing tutor to help other CIA students improve their academics.

What are your career goals or plans right after graduation?
After graduating from the San Antonio campus with my associates degree in culinary arts, I am strongly considering pursuing at least another degree—perhaps a bachelor’s in nutrition, or in culinary science at the CIA campus in Hyde Park. I have a striving passion to become the best person that I can be and will keep pressing my education and learning for improvement as long as I am alive. I am a student of the world and culinary arts is one of the most unifying properties on earth, one that can draw all people together and have the potential to begin stories, end stories, and explore new ideas. Food can give a life lasting memories and experiences.

Degree: Associate of Occupational Studies Major: Culinary Arts Campus: Hyde Park, NY Hometown: Mission Viejo, CA In the Kitchen or Gym, It’s All About Team For Robert “R.J.” Yoakum, it doesn’t matter if he’s on the line in a restaurant or at the line on the basketball court—he’s driven to be the best he can […]

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Degree: Associate of Occupational Studies Major: Culinary Arts Campus: Hyde Park, NY Hometown: Kirkland, VA A Fortunate Change of Plans Avery Britton loves basketball, but had no plans to play at The Culinary Institute of America when he arrived here as an eager culinary arts student. He was content to head over to the gym after […]

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Degree: Associate of Occupational Studies Major: Culinary Arts Campus: Hyde Park, NY Hometown: Mobile, Alabama How did you become interested in your major? In January of 2012, I was enjoying my regular morning routine of watching Anthony Bourdain’s show “No Reservations”. On this particular day a special episode aired, and it was an entire hour dedicated […]

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"The best feeling is when you work really hard in the kitchen, see your food perfectly plated, and then watch someone really enjoy what you prepared. There is nothing better in the world."

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