Student Spotlight: Ava Swank

Building a Strong Pastry Foundation for a Sweet Career Ahead

Meet Ava Swank, a Baking and Pastry Arts student from Goodrich, MI. She shares why she chose CIA for its exceptional instructors and reputation, how Kitchen Fundamentals has helped her build confidence and technique, and how the school is shaping her dream of opening her own bakery one day.

1. Why CIA?

I picked CIA because I feel like they have the best name in the culinary industry, and it’s such a small network. It’s important to be able to have something that’ll carry you forward. And additionally, their [CIA] instructors are one of a kind, and they really pay attention to their students the same amount they do to their craft.

2. What program are you studying?

I’ve always really loved baking. It has been something that comes very naturally to me, and I just love being hospitable to others and being able to serve them something really lovely at the end of the day.

3. What are your career goals, and how do you feel CIA is helping you reach them?

Some of my career goals include working in fine dining… and I feel like CIA is definitely helping me with that. As I said before, just like with networking and, how small the industry is, I feel like they have so many connections to so many important vendors, like La Bernadin and some of those other really nice, esteemed restaurants, and their name [CIA] would definitely help me get into those places. I hope to open my own business, and I would absolutely love to have CIA be some sort of part in that, in one way or another.

4. How did you find your people here—through clubs, dorms, or classes?

In my orientation group, I made friends through there. I’m a part of the Busy Bees*, so I have some friends in the Busy Bees group. There are just so many ways that you can get involved here and make friends. It’s not hard at all.

*Busy Bees are student volunteers with CIA Student Activities.

5. What’s your favorite class or hands-on experience so far?

I’m currently in my Kitchen Fundamentals class since I’m a first-year student, and it has been so much fun being able to be in the kitchen and have such an amazing professor as well. He [Chef Keehner] really devotes his time and his work to his students, and I really appreciate that. It’s been nice to be able to work in a focused, strong, and fast-paced environment.

6. How do you feel that the connections and resources here will help prepare you to find your externship?

That’s such an easy answer, because the CIA Career Fair was so huge for me. I remember walking in and just being like, ‘Oh, my word, there are so many vendors here,’ and spending two hours going around, shaking hands, talking to people, handing out resumes—and I got a lot of really amazing connections from that. It was just a really excellent experience for me.

7. How do you feel CIA concentrations, study abroad experiences, and opportunities outside the classroom set you apart in the culinary space?

There are a lot of different specialties that students can find their niche in and something that they’re interested in. I feel like, because CIA has so many options, it gives students a huge amount of space to explore. I feel like the space here encourages creativity and stepping out of your comfort zone, and because of that, you can basically go wherever you want, with how many options we have.

8. What’s one thing you’d tell someone considering CIA?

I would say you should come here because the students and the teachers are very dedicated to what they’re doing. The teachers and the students both show just an unmatched amount of dedication to their craft and each other, and I feel like that community is what makes it really strong.