Student Spotlight: Maria Ortiz-Ortegon

Sustainability, Storytelling, and Pastry: Maria’s Path at CIA

Meet Maria Ortiz‑Ortegon, a Food Business Management student from San Pedro Garza García, Mexico, with a focus in Baking and Pastry Arts and a concentration in Farm‑to‑Table. She shares why CIA stood out as the place where craft, culture, and leadership intersect, and how experiences across both the Greystone and New York campuses have shaped her growth. From hands‑on sustainability work to community connections through campus life, Maria is developing the skills and perspective to create meaningful, people‑centered food experiences.

1. Why CIA?

I chose the Culinary Institute of America because I wanted to learn from the best and understand the why behind food—not just how to bake. While you can learn techniques online or through experience, CIA stood out to me as a place that connects craft, culture, and leadership. I fell in love with how CIA doesn’t just teach you to follow recipes; it teaches you to think like a professional, a leader, and a storyteller through food.

2. What program are you studying?

I began with an Associate Degree in Baking and Pastry Arts at CIA at Greystone, drawn to the creativity and precision of pastry and the strong foundation it requires. After finishing my associate degree, I decided to continue at the Hyde Park, NY campus, pursuing a Bachelor’s Degree in Food Business Management. I wanted to learn how to bring my creative ideas to life in a real business setting. CIA does an amazing job of connecting theory to real-world application.

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

The most rewarding part has been how much I’ve grown—both professionally and personally. From my first baking labs at CIA at Greystone to leading projects at Hyde Park, NY and returning for the Farm-to-Table concentration, each step has taught me discipline, creativity, and connection. Working alongside chefs, farmers, and classmates who share my passion has shown me how powerful food can be in making people feel seen, cared for, and happy.

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

Living in the dorms was one of the best decisions I made at both campuses. I met my roommates, and they helped make the transition to a new country so much easier. CIA is a close-knit community—once you meet one person, your circle grows quickly. Living on campus makes it easier to connect, get involved, and feel supported both inside and outside of the kitchen.

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

My favorite experience has been the Farm-to-Table concentration. It completely changed how I see food and the people behind it. With the guidance of incredible mentors, I learned about the responsibility behind every part of the food system. One of my favorite memories was raising chickens and learning how livestock can be raised sustainably and ethically. It was one of the most grounding and inspiring parts of my journey.

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

CIA concentrations allow students to specialize in something they’re truly passionate about. For me, Farm-to-Table offered firsthand experience with where food really begins. I didn’t just study sustainability—I planted, harvested, cooked, and even sold what we grew at the St. Helena farmers market. Being able to share the story behind our food helped me see the bigger picture of hospitality and food systems.

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

I plan to use everything I’ve learned to create spaces where food reconnects people—to each other, to the land, and to themselves. CIA changed the way I see hospitality. I’ve learned that leadership begins with empathy—caring deeply for your team, your guests, and your community.

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

CIA isn’t just a school—it’s a community that challenges you and helps you discover who you are through food. It’s demanding, but it’s worth it. You leave with more than technical skills—you leave with purpose, perspective, and lifelong connections. If you’re passionate about food, hospitality, and leadership, I think that this is truly the place where you’d be able to find people who share that same fire.