Student Spotlight: Khamaree Howard

Hands-On Culinary Training and Real-World Experience at CIA

Meet Khamaree Howard, a Food Business Management student from Cleveland, OH, studying Culinary Arts at CIA. She shares why she chose CIA, the value of learning from diverse chef perspectives, and how campus life, clubs, and hands-on classes have shaped her experience. Through her leadership roles and hands-on industry experience, Khamaree is shaping a career path that will allow her to give back, mentor others, and make an impact in her community

1. Why CIA?

I’ve always loved cooking. I went to a vocational culinary program in high school, and at first, I thought I’d just get certified and go straight into the industry. Then I realized I wanted the full college experience. When CIA visited my school and showed a video of the kitchens, I fell in love instantly. I applied, got accepted, and there was no other option for me.

2. What are your goals after graduation at CIA?

I plan to get my master’s in accounting and move into the administrative side of the kitchen—working with financial and business operations while staying in the restaurant industry. Long term, I want to open my own restaurant.

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

Learning from so many different chefs has been the most rewarding part of my experience. Everyone teaches differently, and seeing the same concepts explained in multiple ways has been incredibly impactful. There’s a quote about how the lines on a chef’s toque represent how many ways they know how to cook or crack an egg, and that really stuck with me. Getting all those different perspectives is what makes the experience so valuable.

4. How did you find your people here?

A mix of everything—residence halls, classes, and student clubs. I’m now president of the Black Culinary Society, and I met my closest friends in Fundamentals and restaurant classes.

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

My favorite class is Personal Finance because it’s helped me become more financially literate. My favorite hands-on experience was working sauté at American Bounty, where I made culurgiones pasta by hand.

6. What support does CIA have to help you find an externship?

CIA provides great resources and the career fair to help with externships. I externed at Terranea Resort in Palos Verdes, CA, working under Aaron Matrano, who was featured on Hell’s Kitchen and worked for Gordon Ramsey for 11 years. It was my first time on the West Coast, and it was an amazing experience.

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

I’m a first-generation college student, and I want to be a mentor in my community. I want to show others that with the right support, anything is possible—and that you have to make space for yourself in the world.

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

Make sure this is something you truly want to do and be ready to put in the work.