—Acenette Gonzalez ’14
Degree: Bachelor of Culinary Arts Management
Major: Culinary Arts
Campus: Hyde Park, NY
Hometown: Dallas, TX
As a little girl Acenette (Ace) Gonzalez would listen with rapt attention as her father regaled her with stories of his workday as a waiter in a local Dallas, TX restaurant. “I loved hearing about his job, and his interaction with customers and the kitchen crew,” says Ace. “I knew I wanted to be part of that world.”
In a college prep course during her freshman year of high school, Ace was asked to choose a college. “I chose best culinary school in the world,” recalls Ace. A ” href=”https://www.ciachef.edu/newyork/” target=”_blank” rel=”noopener noreferrer”>the Hyde Park, NY campus but decided to study at ” href=”https://www.ciachef.edu/associate-degree-culinary-arts-tx/” target=”_blank” rel=”noopener noreferrer”>Associate in Applied Science in Culinary Arts, Ace was persuaded by her mother to definitely worth my while,” Ace continues. “I made so many friends and connected with fellow students who share my passion in the American Food Studies: Farm-to-Table concentration semester away at ” href=”https://www.ciachef.edu/larry-forgione/” target=”_blank” rel=”noopener noreferrer”>Larry Forgione ’77, the American Food Studies: Farm-to-Table concentration culminates with hands on experience in The Conservatory Restaurant, on the Greystone campus. “Studying with Chef Forgione was amazing. The experience confirmed in my mind the direction I want my career to go,” explains Ace. “I learned how to grow food, cost it out, understand the financial benefits of owning a farm, and what it takes to manage one.”