How did you become interested in food?
I became interested in culinary arts while growing up cooking with my grandfather, who is a retired chef and CIA alumni. I always helped him at home in the kitchen. He referred to me as his little sous chef.
Who most influenced you?
My grandfather most influenced my decision to pursue this career. He never told me, with his words, that this was something he wanted me to do but I knew he was proud when I told him that I had decided to pursue an education in culinary arts.
Did you have to overcome any obstacles or challenges to come to the CIA?
The biggest challenge for me to come to the CIA was having enough confidence in myself to believe that this was I dream that I was capable of achieving.
Why did you choose the CIA?
I chose the CIA because my grandfather is an alumni and because it is the best! I believe that just having the CIA name on my resume pushes me to the top of the pile.
What do you like best about CIA?
The thing that I like best about the CIA is how every chef, instructor, or professor you have has an amazing story. The stories they tell you about their previous work experiences fascinate me. The teachers here are so full of knowledge and are so willing to share that knowledge.
Do you belong to any clubs or participate in any activities/sports on campus?
I am an active member of the fair trade club here at the college.
What are your career goals/plans?
After graduation I hope to go to a city that holds many opportunities for me—like a manager-in-training program at a large hotel, such as a Four seasons or Ritz Carlton. I hope to gain many experiences that will help put me on a path to becoming a Food and Beverage Manager or General Manager at an exceptional hotel.
Any advice for prospective students?
The advice that I would give to someone who is considering attending the CIA is to come see the campus and have a meal or two. Once you are here—walking the grounds and eating the food— it is hard not to fall in love.