How did you become interested in food?
Growing up, I thrived on my imagination and channeled that into
elementary school arts and crafts. At the age of 14, I realized that
decorating cakes is an art that you can eat! I began baking cakes from
scratch and decorating them with butter cream, fondant, and gum paste
figurines for my friends and family. I enrolled in culinary classes
during high school and traveled to New York City and Chicago to tour
culinary schools and world renowned restaurants. It was my senior year
in high school when I decided that, even though I was set on going to
culinary school, I should focus on culinary arts rather than baking and
pastry for the reason that the world needs more women chefs.
Who most influenced you?
I have been dreaming of pursuing a culinary career for as long as I can
remember. Whether it was baking my friend’s birthday cake or helping
prepare the family’s Thanksgiving feast, I have always been fascinated
with food. My friends and family have always stood beside me and pushed
me to chase my dreams, and when it came to going to the CIA, it was no
different. They are always there to encourage me and now that I am
receiving a proper culinary education, you better bet they are really
looking forward to me helping with Thanksgiving.
Did you have to overcome any obstacles or challenges to come to the CIA?
Coming to the CIA right out of high school was quite the challenge in
and of itself. I knew coming into it, that I wouldn’t be attending your
average college where you have different classes on different days at
different times with different people. At the CIA, you are in the
kitchen eight hours a day, every day, with the same small group of
people, and I wouldn’t have it any other way. By the end of this
program, we will all know each other better than we could ever imagine,
and be fully prepared to work in the industry.
Why did you choose the CIA?
I chose the CIA because they are indeed the world’s premier culinary
college. Not only do they have a beautiful campus and amazing faculty,
but they have high standards and the top curriculum. They chefs push you
to your limit because they know you are capable of achieving
excellence. You have opportunities to build professional relationships
with not only your chef instructors, but also chefs in the industry. And
once you graduate, you will always be a part of a supportive network
that you can always turn to.
What do you like best about CIA?
The CIA has the best atmosphere. All of the students are hungry to learn
and succeed. I have never been to a school before where the students
are so eager and professional.
Do you belong to any clubs or participate in any activities/sports on campus?
With the CIA offering so many clubs, it is hard to choose which to join!
I am currently a member of the yoga, Asian Cuisines, cheese, and BBQ
What are your career goals/plans?
I plan to continue my studies in the bachelor’s program at the college’s
Hyde Park, NY campus. After graduating with my bachelor’s degree, I
plan to become a chef at a top-of-the-line restaurant in New York City,
possibly travel, and live my life making people’s taste buds dance.
Any advice for prospective students?
Chase your dreams and never look back! By attending the CIA, you will
get everything you could ever want and more out of a culinary education.
You will be light years ahead of everyone else when you enter the