How did you become interested in food?
While I was in the military, I had the chance to travel a lot which gave me the opportunity to experience food from other cultures.
Who most influenced you?
The CIA’s reputation itself was my biggest influence. I researched several culinary schools and felt that the CIA was the best college for me.
Do you already have a degree from another college or did you previously have a different career?
I was on active duty, serving in as an Ammunition Supply Sergeant, in the U.S. Army for 16 years. During this time, I was stationed at Elgin Air Force Base; FL, Fort Hood, TX; Hanau, Germany; Hunter Army Air Field Savannah, GA; and Kaiserslautern, Germany with deployments to Bosnia and Iraq. I left active duty in 2010 and enrolled at the CIA with my husband, who I met while I was stationed at Fort Hood. He is currently enrolled in the Bachelor’s program studying culinary arts management. We will both graduate from
our respective programs in 2014.
Why did you choose the CIA?
I like the fact that the CIA began as a trade school to provide culinary training and careers for veterans returning from World War II. Today, veterans from all branches of the military enhance the student body and the CIA is still focused on the supporting veterans and their families.
What do you like best about CIA?
The CIA provides continued support and helps prepare students for a life in the culinary world, even after graduation—not only for that first job, but for a lifetime of great opportunities and networking.
What are your career goals/plans?
I am interested in either front-of-the-house management or wine and beverage management.
Any advice for prospective students?
First, plan a visit to campus and take a tour. While you’re on campus, find a student and talk to them about their experience at the CIA. Last, get plenty of foodservice experience so you understand the realities of working in this industry.