Alumni Spotlight: Timothy Fisher ’15

CIA Food Business Management Graduate

Author Anna Pugh ’28 is an Applied Food Studies major.

The Culinary Institute enriches you with a culture of culinary passion. However, within that passion is the opportunity to discover more within the industry. CIA alumnus Timothy Fischer discusses with me his path from a culinary degree from CIA to a general manager with Flik Hospitality Group and how the rigor of at CIA sets you up for success in the real world.

What brought you to the Culinary Institute of America over other schools?

I almost went to a few other schools, including Johnson and Wales, but my dad made me tour CIA. I had to travel from California, it was snowing, and we showed up late for the admissions event. When we got there, an admissions staff member let us throw our bags in her office and we joined in the tour. That was my “it” moment.

After experiencing the industry, do you feel that CIA was the correct choice and prepared you for your career?

Yes, CIA instilled a need to be prepared, punctual, in dress code, ready to go—like the military. It helped mold discipline in a safe learning environment, but the expectation was perfection. The greatest thing being taught was doing more than expected, it helped make the industry feel easy post-graduation.

What were your favorite classes you would recommend taking while attending CIA?

Culinary Fundamentals built the foundations for everything. Behavioral Management had the most impact overall. What the professor taught about résumés, interviews, negotiating, and self-worth was the most impactful information that I learned.

Do you feel like the courses you completed effectively prepared you for your career?

I really believe that the courses prepared me for my career. It’s what you make of it; CIA is not cheap so take advantage of the opportunities here and you’ll have what you need.

What opportunities has CIA provided that you feel were exclusive to the institution?

The caliber of chefs, they are true experts, Certified Master Bakers, Certified Master Chefs, etc. A board of trustees/fellows who support the school (Keller, Atkins, etc.) and being able to meet them because of the school. Great to have them around campus and supporting the school. It’s the classes and the faculty that make the school exceptional.

Have any opportunities you had continued impacting you after graduation?

Being a tour guide, working on special projects like promo videos for the school, it all helped me get to see little bits of the school I wouldn’t have been able to see otherwise and prepared me for jobs I would have in the future. The study abroad trip to Italy was an incredible experience for food, wine and culture.

How would you describe your on-campus life experience while attending CIA?

On-campus life was amazing. I lived on campus for the first two years and had good amenities, activities like dances, food, and on-campus resources. I struggled in my second year and was able to talk with an on-campus counselor which was very important to me. Even when I wasn’t living on campus I basically still lived there. The community of students, which is small, ensured that everyone knew each other. I didn’t need to get off campus because campus life was so good.

How has your CIA education impacted you after graduation?

The Culinary Institute of America is the bedrock for my success, the first ripple in my career. Success is a culmination of education. I always use something I learned here and even married my best friend from CIA. Now I get to work at a challenging but rewarding job, travel and speak at my alma mater. I truly believe that there have been instances in my career in hospitality that this understanding of how food, kitchens, and food safety work made me the better choice always. Anyone working in hospitality should know that understanding everything makes you the best, be the best in the kitchen, be the best at front-of-house.