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Hello my name is Andrew, I am 22 years old from Durango, Colorado. I am in my junior year at the CIA, working my way towards my BPS in Baking and Pastry Arts Management.

Growing up in a small southwestern town, I was exposed to a surprising variety of food. Everything from the hand rolled tamales made by long time family friends, to the fresh sushi bar on the corner; Durango was, and still is, a foodie's paradise. My first inside exposure to the food I loved so dearly was at a local bakery called Jean-Pierre's. I worked the morning shift baking fresh breads, and never looked back. It was not until I heard about the CIA from a fellow employee that I even thought about coming to culinary school. He only said it once, "If I could do everything over again, I would go to the CIA." Sounded strange at the time, but I kept thinking about what he said and the more I looked into the school the more it pulled me in.

Thanks to the CIA I now have the countless resources and skills I need to succeed anywhere in the culinary world. Whether you love the finesse of artisan chocolates, or the sheer volume of large resorts, the CIA can train you to do anything you desire.

If you have any questions about the school, email or call me anytime!

E-mail Andrew any questions >>