Careers in Food Brochure

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Examples of the wide array of ccupational options for graduating students and testimonials from our successful alumni in the culinary field.

Text of Careers in Food Brochure

  • Your Life of foodThe Things You Can Do

    with a CIA Degree

  • Julia Child explained to me what it takes to be an inspiring chef. She said The Culinary Institute of

    America is the Harvard of culinary schools. I applied the next day.

    Cat Cora 95, Food Networks Iron Chef America; Partner, Kouzzina by Cat Cora

  • A NeTWorK for Life

    Theres no better testimony to the exceptional value of a CIA degree than our 40,000-strong alumni network. These talented men and women are finding success in a food world filled with opportunities and choices.

    In the United States, only the government hires more workers than the foodservice industry; it is the nations largest private-sector employer, providing work for nearly nine percent of the U.S. work force. Thatcombined with the CIAs outstanding reputationis why our students have so many exciting career options with their CIA degrees in hand. And its why our alumni are assuming leadership roles all over the world and in every segment of the industryas executive chefs, restaurant and business owners, hotel executives, pastry chefs, bakers, food writers, research chefs, educators, and more.

    This is the network youll be a part of, and its why top employers look to our graduates first when hiring. Backed by more than half a century of unrivaled excellence in culinary education, a CIA degree is the credential to have no matter what path you take in foodservice. In the pages ahead, well tell you about some of those paths so you can begin to decide not only which one is right for you, but also what steps you need to take to get there.

    Great careers start here...

  • 4CHef

    A sampling of CIA alumni in this field:

    Jonathan Benno 93 Chef, Lincoln, New York City

    Molly Brandt 06 Chef, Royal Caribbean, Allure of the Seas

    Maneet Chauhan 00 Executive Chef, Vermillion, Chicago, IL

    Luis Navarro 98 Executive Chef, Aramark, Walt Disney World, Orlando, FL

    Andy Nusser 95 Executive Chef, Tarry Lodge, Port Chester, NY

    Percy Whatley 97 Executive Chef, The Ahwanee, Yosemite National Park, California

    Youll find that a wide variety of career

    opportunities fall under the chef umbrella,

    from a station chef cooking on the line,

    where most culinarians begin, to the

    sous chef to the top position of executive

    chef. The executive chef is responsible for

    all kitchen operations, including menu

    development, ordering, budgeting, and

    staff management. As a chef, you might

    be sauting, grilling, and prepping in the

    kitchens of restaurants, hotels, cruise ships,

    private homes, resorts, country clubs, and

    many other venues. To be a successful chef,

    you need a passion for cooking; a highly

    creative mind; good organizational and

    interpersonal skills; the physical stamina to

    work in a hot, busy kitchen; and the ability

    to think on your feet.

    The CIA built my personal foundation for success from

    the ground up. Beyond technique and skill, it gifted

    me with the other essential ingredients all chefs need

    inspiration, passion, and a consistent desire to improve,

    improve, improve.

    Jorge Collazo 82 Executive Chef, New York City Department of Education

  • 51-800-CuLiNArY | www.ciachef.edu/apply

    oWNer/resTAurATeur

    A sampling of CIA alumni in this field:

    John Besh 92 Chef/Owner, Lke, San Antonio, TX

    Richard Blais 98 Chef/Owner, Trail Blaze, New York City

    Johnny Hernandez 89, Executive Chef/Owner, La Gloria, San Antonio, TX

    Melissa Kelly 88 Chef/Owner, Primo, Rockland, ME

    Charlie Palmer 79 Chef/Restaurateur, The Charlie Palmer Group

    Lon Symensma 99 Chef/Owner, ChoLon, Denver, CO

    The ultimate goal of many chefs is to

    run their own businessto become a

    restaurateur. In that role, he or she must

    make sure the restaurant is running

    smoothly and that customers are happy.

    Responsibilities include monitoring the

    kitchen and service staff, ensuring safe

    practices in food handling and storage,

    managing costs and budgets, working with

    vendors and contractors, and promoting the

    restaurant. To succeed, you must be able

    to hire, train, motivate, and manage both

    chefs and servers; be proficient with math

    and business principles; have extensive

    knowledge of ingredients, products,

    and inventory; stay on top of trends and

    changing customer preferences; and have

    the ability to work well under pressure.

    I entered the CIA at a very young age with no fine

    dining or classic training. The school gave me the

    foundation that is required to execute the cooking

    style that I now use.

    Grant Achatz 94 Chef/Owner, Alinea, Chicago, IL

  • 6HosPiTALiTY & serViCe MANAGerYou can build a rewarding career in

    the business side of foodservice and

    hospitality. In jobs as varied as director

    of sales and marketing for a resort,

    general manager of a four-star hotel,

    corporate food and beverage director,

    contract foodservice professional, or

    foodservice consultant, youll find plenty

    of opportunity for personal challenge and

    career advancement. To succeed, youll

    need expertise in business management,

    marketing, human relations, menu

    development, purchasing and costing, and

    front- and back-of-the-house operations.

    A sampling of CIA alumni in this field:

    David Hernandez 01 Corporate Chef, Sodexo

    Charles LaMonica 79 Executive Vice President, Restaurant Associates

    Eddie Ledesma 05 Dining Room Manager, Ocean Prime, Cameron Mitchell Restaurants, Dallas, TX

    Nathaniel Rhodes 05 Manager of Learning & Development, Hyatt, San Diego, CA

    Anthony Rudolf 01 General Manager, Per Se, New York City

    The CIA made me what I am today. I owe everything in

    my professional life to the skill set I learned here. Being

    a CIA grad gave me instantaneous credibility in the

    marketplace.

    Amy Greenberg 80 Senior Vice President, Citigroup Executive Services, New York City

  • 71-800-CuLiNArY | www.ciachef.edu/apply

    r&d ProfessioNALDo you enjoy experimenting with

    ingredients and coming up with new

    recipes? Are you more likely to set

    trends than follow them? Then a job in

    culinary research and development may

    be tailor-made for you. Working for a

    food manufacturer, youll develop new

    products and product lines, evaluate

    ingredients, and ensure current products

    meet company standards for flavor and

    quality. You can also develop and test

    recipes in the test kitchens of trade and

    consumer magazines. Along with creativity

    and inventiveness, youll need a working

    knowledge of food chemistry and a pulse

    on whats hot in the consumer market.

    A sampling of CIA alumni in this field:

    Tom Gumpel 86 Vice President of Bakery Development, Panera

    Dr. Christopher Loss 93 Director of Menu Research and Development, The Culinary Institute of America

    Mark Miller 96 Manager, Baking Center, Lesaffre Yeast Corporation, Milwaukee, WI

    Danya Reale 01 Research and Development Manager, DOrazio Foods, Inc., Philadelphia, PA

    Chad Schafer 03 Development Chef, Givaudan, Cincinnati, OH

    The CIA gave me confidence in the right way to do things.

    It gave me a baseline of knowledge that I count on. It

    also opened doors for me. Having CIA on your rsum

    gets you an audience.

    Dan Coudreaut 95 Director of Culinary Innovation, McDonalds Corporation

  • 8TeLeVisioN PersoNALiTYIf you love cooking shows and dream

    of being the next Iron Chef or Ace

    of Cakes, a CIA degree can help

    you realize that goal. Keep in mind

    that most well-known television

    personalities refined their skills and

    built their reputations as professional

    chefs for many years before getting

    the chance to work on camera.

    Television personalities need a strong

    on-air presence, flexibility, the ability

    to work well under pressure, and

    dynamic cooking and baking skills.

    A sampling of CIA alumni in this field:

    Anne Burrell 96 Host, Secrets of a Restaurant Chef, Food Network

    Rocco DiSpirito 86 Host, Roccos Dinner Party, Bravo

    Sara Moulton 77 Executive Chef, Gourmet; TV Host, Food Network

    Michael Symon 90 Chef/Owner, Lola and Lolita; Iron Chef, Iron Chef America, Food Network

    Marcel Vigneron 02 Host, Marcels Quantum Kitchen, SyFy

    Even in my day this was the best culinary school in the

    country, and its so much better now.

    Anthony Bourdain 78 Chef, Author, TV Personality

  • 91-800-CuLiNArY | www.ciachef.edu/apply

    PAsTrY CHefIf you dream of opening your own

    bustling bakery or stylish caf, creating

    and styling spectacular cakes, or preparing

    hundreds of desserts for an elegant

    catered affair, a career in pastry is for

    you. As a pastry chef, youll make the

    chocolates, confections, pastries, and

    plated desserts that delight customers.

    With jobs as varied as pastry cook, pastry

    chef, executive pastry chef, chocolatier,

    and boulanger, opportunities abound in

    places like hotels, restaurants, resorts,

    bistros, bakeries, and private clubs. Pastry

    chefs must be both artistic and detail-

    oriented while working in a fast-paced

    environment.

    A sampling of CIA alumni in this field:

    Sonia Arias 90 Executive Pastry Chef, Jaso Restaurant, Mexico City, Mexico

    Kishi Arora