Alumni Spotlight: Chef Skyler Hanka ’12

Learn About Food as Medicine and Becoming a Consulting Chef with Skyler Hanka ’12

Author Sarah Rolph ’22/’26 is a Culinary Science major.

“Stay curious, the moment you stop is career suicide.”

My favorite thing about the food industry is the wide range of career paths that it offers. After graduating, CIA alumni go on to be private chefs, resort managers, TV personalities; the possibilities are endless! One career path that intrigued me was that of Skyler Hanka ’12; consulting chef and culinary educator for CIA at Copia. After some time in the industry, she continued her education with a bachelor’s and then master’s degree in nutrition, combining these backgrounds to share the skills of healthy cooking. I got the opportunity to have a truly inspiring conversation with Chef Sky about her pathway!

Tell me a little more about your day-to-day as a consulting chef?

It looks different from day to day depending on what we have scheduled but my main responsibilities include managing the Heston Teaching Kitchen team (the hands-on cooking space at CIA at Copia), organize Boot Camps for food enthusiast classes, and arrange and execute consulting events such as the Walnut Board Innovation Workshop. Anything from developing curriculum, recipe testing for workshops, and framing the information in a digestible way for the guests.

A recent interesting project is working with school food systems—we meet with school supervisors to establish and set goals, then host their staff to train them in from-scratch cooking to be brought back to their schools.

How has your education at CIA set you up for your career?

I would never have done so much in so short of a time without CIA. Starting in the kitchens, I was instilled with high standards and accountability that allowed me to be more ambitious and successful. My time there also taught me how to operate in a professional setting and effectively communicate.

What inspired your interest in food as medicine?

While I was getting my associate degree, I took the nutrition class and loved it. After that I had some health issues and changing my diet really helped, that inspired me to get my nutrition degree and certifications. I can use the mentality of food as medicine at conferences like Healthy Kitchens, Healthy Lives®, when working with school foods and consulting with the medical systems. The ability to cook healthy meals for yourself is so empowering just like chefs nourish others with food, it is self-nourishment and a tool individuals can use to connect to themselves.

Any words of wisdom for students who are interested in teaching?

I started teaching while I was getting my bachelor’s by working at Sur La Table, but there are so many routes you can take to get into it. I would say get experience talking with people, teach your friends if you can and practice being hospitable. The most important part of being a teacher is being okay with not knowing everything and being open to continuing to learn together; and of course, teach what you love.

What’s something exciting you have coming up?

Apart from CIA, I also cook for woman’s wellness retreats—the next one is in Italy. I met the group that hosts them while catering in Sacramento, CA and have been working with them since. They are wellness oriented, so the nutrition background comes in handy, and I get to teach as well so they can take that knowledge home with them. Another reminder that you never know what opportunities will present themselves and be open to saying yes!