The Culinary Institute of America

Sun Ah Kim, CIA baking & pastry arts student, studied business in Korea. A year later, she realized that her passion was in baking and pastry, and so decided to attend The Culinary Institute of America to pursue her degree. She feels as a bachelor’s student, she has the opportunity to study the business management side of this industry as well as the hands-on baking and pastry side—a great advantage for her career.

Spotlight On: Sun Ah KimBPS Baking & Pastry Arts Management

Class of 2014
Hometown: Seoul, Korea
"As a bachelor’s student, I have the opportunity to study the business management side of this industry as well as the hands-on baking and pastry side, which I feel will be a great advantage for me in my career."

How did you become interested in food?
I used to do a lot of baking at home so it was very natural for me to pursue baking and pastry as a major. I love to see people smile when I make them cookies or a cake. It gives me such a sense of pride in my work.

Who most influenced you?
Both my sisters and brother-in-laws supported me in my decision to pursue this career. They have always been interested in my education and passion for baking. Sometimes, they would visit bakeries with me to taste the food and we would all critique what we just ate. They also let me test out new ideas and recipes and would give me suggestions on how to make them better. I still receive text messages from them of unique recipes or food photos. I am grateful for all their support and love.

Did you have to overcome any obstacles or challenges to come to the CIA?
My parents have been working in the hospitality industry for more than 30 years so they were not very happy about my decision to pursue this career. After I explain to them about how much I would enjoy working in this industry, they finally supported my decision. I am very proud of my parents and what they have done in their careers. They are my biggest supporters.

Do you already have a degree from another college or did you previously have a different career?
I studied business in Korea and I was planning on continuing my education in business. But a year later, I realized that my passion was in baking and pastry, so I decided to come to the CIA to pursue my degree. As a bachelor’s student, I have the opportunity to study the business management side of this industry as well as the hands-on baking and pastry side, which I feel will be a great advantage for me in my career.

Do you belong to any clubs or participate in any activities/sports on campus?
I am a member of the Korean Association at the CIA and I’m also in charge of making pastries for campus events. We really enjoy making Korean desserts. The preparation requires different techniques and unique ingredients and brings a little piece of Korean culture to the event.

Why did you choose the CIA?
My brother-in-law gave me a CIA brochure one day and told me that CIA is the best culinary school in the world. I did some research about the CIA on the internet and visited the NY campus. I fell in love with this school immediately.

What do you like best about CIA?
At the CIA, there are many opportunities for me to improve myself and my skills. There are so many food related subjects, events, and clubs here that are not offered at other colleges. I am happy that I can be surrounded by this great environment and other people that share my passion.

What are your career goals/plans?
Currently, I am working as a part-time writer and reporter for a pastry magazine in Korea where my articles are published monthly. I love to write about food and I would like to continue working as a food journalist. In addition, I would also like to work in the industry to continue to learn new things and enhance my pastry skills.

Any advice for prospective students?
If you are passionate about food, then the CIA is the only school you should consider. There are so many opportunities available to you if you have the drive and commitment.

The Culinary Institute of America

1946 Campus Drive
Hyde Park, NY 12538-1499

845-452-9600