From Top Chef to CIA
Author Madeleine White ’29 is a Food Business Management major.
During my first semester at CIA, I had Spanish class with a student named Eva. We worked on many projects together and eventually became mutuals on Instagram. That is when I learned she had a very exciting culinary journey before starting at CIA. I will let her tell you her story!
“CIA is what you make of it, so make sure to make it count.”
Hi! My name is Eva Kopelman, and I’m currently pursuing a bachelor’s degree in Food Business Management. A couple of fun facts about me are that I have a twin brother and I absolutely love to travel and explore new places!
1. What first sparked your passion for Culinary Arts?
My mother is without a doubt the reason I found my passion for culinary arts. From a young age, I was always in the kitchen with her, helping with even the simplest meals. Those early moments taught me that food is more than just nourishment. It’s a form of love, creativity, and connection. Cooking quickly became a way for me to express myself and bring joy to others. What inspired me most was watching my mom balance hard work with the care she put into every meal. Her dedication both in and out of the kitchen made me want to pursue this craft with the same heart and determination. That foundation is what continues to drive me on my culinary journey today.
2. How did you build your culinary skills before CIA?
I built my culinary foundation through a mix of personal experience, independent learning, and formal training. It began with the time I spent cooking alongside my mother, which taught me the heart behind food. During COVID, with more time at home, I took it upon myself to dive deeper into the fundamentals, from knife skills to classic techniques, using online resources and cookbooks to enhance my understanding. As I grew more confident, I started taking on private catering gigs, which allowed me to practice what I was learning in real-world settings. These experiences pushed me to be resourceful, detail-oriented, and responsive under pressure, all essential skills in the kitchen. In my junior year of high school, I enrolled in a two-year culinary program at my technical school. That hands-on training gave me the structure, discipline, and professional kitchen experience I needed to bring everything together. Between my personal drive, practical experience, and formal education, I gained the foundational tools I needed to succeed at CIA and continue growing into the best chef I can be.
3. What is the most exciting opportunity you have had on your culinary journey?
The most exciting and rewarding part of my culinary journey so far has been competing on Top Chef Family Style. At just 14 years old, I flew out to Los Angeles and relocated my life for several months, a huge leap at that age. While it was definitely intimidating at first, it quickly became one of the most fulfilling experiences of my life. Being surrounded by world-renowned chefs and having the chance to express my passion for food on that kind of platform was incredibly empowering. Cooking for culinary legends like Marcus Samuelsson, Josiah Citrin, and Michael Cimarusti ’91 was surreal, and something I’ll cherish forever. Their feedback, mentorship, and encouragement gave me a sense of validation and confidence that I could hold my own in the professional culinary world. What made it even more special was the chance to merge my love for cooking with content creation. Sharing my culinary voice on a national stage showed me how powerful storytelling through food can be. That experience not only shaped me as a young chef but also fueled my ambition to keep pushing myself creatively and professionally.
4. What have you enjoyed most about your experience at CIA?
The experience I’ve enjoyed most during my time at CIA has definitely been the friendships I’ve built along the way. Sharing a common passion for food with the people I spend most of my time with has created a unique and meaningful bond. There’s something really special about collaborating with others who are just as driven and dedicated to their craft, whether we’re in the classroom, the kitchen, or just hanging out after a long day. Working cohesively in high-pressure kitchen settings has taught me the value of communication, trust, and teamwork. It’s inspiring to be surrounded by individuals who constantly push each other to grow, and I feel grateful to be part of a community that celebrates creativity and hard work. These relationships have made my experience at CIA not only educational, but truly unforgettable.
5. What do you recommend new students do to make the most of their culinary journey?
My biggest piece of advice to new students is to truly cherish the experience and absorb every moment. Time flies here, and there’s so much to learn, not just in the kitchen, but from the people around you. Take every opportunity that comes your way, even if it feels out of your comfort zone. You never know what experience might spark a new interest or open a door for your future. Also, get involved on campus! Whether it’s joining clubs, attending events, or just connecting with your peers and instructors, the more engaged you are, the more rewarding your time here will be. CIA is what you make of it, so make sure to make it count.
Follow more of Eva’s culinary journey on Instagram and TikTok!
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