—Evan Bollers ’14
CIA Alumni Bio
Ever wonder how new foods get developed and who’s behind these innovative formulations and recipes? Oftentimes, there’s a CIA graduate involved—one like Evan Bollers.
Culinary Science
After graduating in 2014 with his bachelor’s degree in culinary science, Evan went straight to work for Ocala, FL-based Signature Brands, a manufacturer of specialty baking and dessert decorating products, including kitchen classics like Betty Crocker and Cake Mate. “I worked on the New Product Development team, where one of my core responsibilities was to develop both new products and line extensions for existing products,” he says.
A Pillar of the Industry
In early 2017, Evan joined Custom Foods of America as a research and development chef. Located in Knoxville, TN, Custom Foods of America has provided solutions and innovations to restaurants, food manufacturers, and convenience stores for over 30 years. “This company really is a pillar of the industry,” Evan says, “and in the short time I’ve been here, I’ve already been able to impact a number of menus for national chain restaurants.”
Language of Science
Evan’s CIA education informs and shapes his work every day as he continues his journey of lifelong learning. “What I got from my culinary science degree was problem-solving and critical-thinking skills, as well as the ability to speak in the language of science,” he says. “I learned that, in science, certain words like ‘confident’ and ‘significant’ take on a different meaning. Thanks to my degree, I’m able to communicate with the scientists who work around me, while still having an anchor in food science and professional cooking that guides and dictates the way I work and develop products. There are a lot of skills I developed in HACCP and microbiology at the CIA that could help me take on a role in food safety and quality control in the future as well.”
Researching Skills
Another vital skill Evan gained from CIA’s culinary science bachelor’s degree program was effective researching, including seeking out the correct source for the most reliable information (e.g., peer-reviewed literature) and learning how to ask the right questions. Through the curriculum, he also learned how to properly synthesize information from experimental results and several different sources, and present it in a clear and simple way for others to understand.
The Value of Education
Evan recalls his CIA days with fondness. “For me, the pleasure of studying and working alongside people who are just as passionate about a certain topic as I am was priceless,” he says. “There’s a certain fraternal love that was developed between all of us and our teachers, especially in the Culinary Science Department that I’ll never forget. It motivated me to work harder and do things I didn’t think I could do. I know I’ll be glad that I have the CIA’s name on my résumé, but in the end, it was the zeal and ability I developed for working hard in a team to meet goals and accomplish great things that I will value the most about my education.”
Chef Evan Bollers majored in culinary science at The Culinary Institute of America in Hyde Park, NY. He is a research development project manager at Custom Foods of America in Knoxville, TN.