The Culinary Institute of America

Jehan Luth, CIA culinary arts student, feels that the CIA has the best chef-instructors, best raw ingredients, best equipment, and certainly access to the best resources in the culinary field.

Spotlight On: Jehan LuthAOS Culinary Arts

Class of 2014
Hometown: Nashik, India
"The student body is so diverse which allows you to get so much knowledge and insight about almost everything from fellow students."

How did you become interested in food?
Food is all I think about and all I ever thought about when I was young. A few years back I had different goals in life but food has always been my passion. I never thought I would be lucky enough to make food my profession and now that I have, I am enjoying every bit.

Who most influenced you?
My parents have been a huge influence in my career goal. They have always made sure that I got to experience all types of food at a very young age. These experiences made me quite curious and think a lot more about all the aspects of food.

Did you have to overcome any obstacles or challenges to come to the CIA?
Being an international student is never easy. Leaving your home and your family for a long period of time can be very difficult. Doing all of this at the age of 17 is even more difficult, but I feel it made me a stronger person. Once you overcome your challenges in a place like the CIA, you can take on any challenges you face in life.

Why did you choose the CIA?
Simply because it's the BEST! It has the best chef-instructors, the best raw ingredients, the best equipment, and certainly access to the best resources in the culinary field.

What do you like best about CIA?
Something I love about the CIA is how every single person on this campus talks about food. Everyone has their own opinion and it's so interesting to listen to each and every one. The student body is so diverse which allows you to get so much knowledge and insight about almost everything from fellow students.

Do you belong to any clubs or participate in any activities/sports on campus?
I am currently the President of the Masala Club on campus—a club which is open to all students—where we cook delicious Indian and Indian influenced food.

What are your career goals/plans?
I plan to work here in the United States for a few years after graduation and learn as much as I can from chefs in this country before I head back home and open up an establishment of my own.

Any advice for prospective students?
If you want to be the best, you have to learn from the best, which is the CIA.

Watch Jehan's video on YouTube:

The Culinary Institute of America

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