How did you become interested in food?
My parents’ own one of the largest culinary and baking ingredients
supplier in Bandung, Indonesia. I grew up with the business and they
always educated me on the ingredients that they were supplying to the
various establishments. They taught me how to deal with customers, the
cash register, and ensure that the orders are correct. However, as our
company grew, a lot of competitors come along. The ingredients industry
boomed as chefs began introducing new ingredients to the market via
cooking shows. This is when I become interested in becoming a chef. I
want to expand my knowledge in the industry and become successful in my
career so I can help my parents keep up with the competition.
Who most influenced you?
My mom and dad always encouraged me to pursue my career. They have
always been very supportive of me becoming a chef. After choosing
culinary arts as my major, my dad immediately set up a kitchen show
room, providing me with all the equipment I would need after I graduate.
I am very grateful to have such supportive parents who are willing to
help me with my career.
Did you have to overcome any obstacles or challenges to come to the CIA?
I began college at the young age of 15, having just graduated from high
school. It was very hard for me to leave my family, the food, and the
comfort zone. As soon as I touched down in the U.S., I had to overcome
many obstacles like culture shock and making new friends.
Do you already have a degree from another college or did you previously have a different career?
I attended a culinary arts program in New Hampshire for one year prior to attending the CIA.
Why did you choose the CIA?
I chose the CIA for its reputation. I asked chefs that I knew in
Indonesia where I should go to college and they all said that the CIA is
the best culinary school in the U.S., perhaps the world.
What do you like best about CIA?
I would say the diversity of the student body. There are so many people
here from different countries and cultures and you learn a lot from your
friends’ culture and the food from their country. The CIA is the one
place, where every day, you talk about food—in the classroom, with the
chefs, with your friends. The focus is food. The chefs, are very
approachable, and they always want you to have a lot of different
experiences. Of course, the variety of international trips that are
available to enhance our learning is fantastic.
What are your career goals/plans?
Right after graduation, I am considering enrolling in CIA's Baking and Pastry program. After that I would like to travel around to learn
different kinds of spices, ingredients, and cuisines and that it I can
better help my parents’ business.
Any advice for prospective students?
The CIA is the best culinary school. You receive an outstanding
education and the most kitchen experience. Becoming a chef is a big
commitment and you need to be 100% sure that this is the career for you.
If so, then the CIA is where you should be.