Student Spotlight: Jaidalyn Fan

Blending Pastry, Culture, and Global Perspective at CIA

Meet Jaidalyn Fan, an Applied Food Studies major with a Baking and Pastry Arts focus from San Jose, CA. She shares why she chose pastry, how studying at CIA has broadened her cultural perspective, and how experiences like studying abroad in Singapore have shaped her creative approach to food.

1. Why CIA?

I Googled culinary schools in the U.S., and CIA always came out as one of the top ones. I also watched a lot of “day in my life” vlogs on YouTube from CIA students, which really helped me picture what it would be like. I’m from California, but I chose the New York campus because I wanted to pursue a bachelor’s degree and the New York campus offers that opportunity.

2. What program are you studying?

I’m in the Applied Food Studies program with a focus in Baking and Pastry Arts. I initially applied for the Food Business Management program, but after doing more research on Applied Food Studies, I realized I was more interested in food culture, anthropology, and food history. I chose baking and pastry because my family has a lot of amazing cooks, but they’re all more culinary-focused.

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

Currently, I’m interested in working with Asian flavors and baked goods. Doing a semester abroad in Singapore and learning about Asian cooking techniques in addition to classical French cooking/baking techniques was really interesting. That combination has helped me become more well-rounded for the industry. Long‑term, I’m interested in food media and food writing, and my Applied Food Studies classes—especially anthropology—have really shaped the way I think about food culture.

4. What has been the most rewarding part of your CIA experience so far?

I genuinely don’t think I could’ve had these same experiences anywhere else. The time I spent in Singapore really stands out—the immersion, the tours, and trying so many new foods. Even on the New York campus, I’ve been exposed to pastries and techniques I had never encountered before. Overall, the curriculum has given me such unique and memorable experiences.

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

Mostly through classes. When I started my bake shop classes, I met people I genuinely connected with and shared similar interests with. Even during study abroad, I didn’t know anyone going into it, but I pushed myself out of my comfort zone. We bonded over those shared experiences, and it worked out really well.

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

My favorite classes have been Intro to Applied Food Studies and Anthropology of Food. These were subjects I knew almost nothing about going in, and they introduced me to new ideas like food waste, food culture, and commonality. Once I took those classes, something really clicked—I realized this was exactly what I wanted to focus on.

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

As a baking and pastry arts student, having savory and culinary experiences—especially in Singapore—has been huge for me. It’s helped me become more well-rounded and confident working in different types of kitchens. With savory pastries becoming more popular, I think it gives us an edge to have experience beyond just the sweet side of baking.

8. How do you plan to use your CIA education to be the next generation of leaders, innovators, and entrepreneurs?

I think sustainability is something our generation really needs to focus on. I want to work in kitchens or programs that value sustainability and actively address food waste. From a cuisine perspective, as Asian flavors become more popular in the U.S., you’re seeing more Asian‑focused bakeries opening, like Dominique Ansel’s Taiwanese‑French pastry shop. Bringing your own culture and personal experiences into the food you create is so important—it adds meaning. When you’re cooking something tied to your family or heritage, you naturally care more, and that care really shows.

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

I’d tell them to be as open-minded as possible—but also make sure this is truly what you love and want to pursue.