Madison Giacherio, CIA

Madison already has gained a vast amount of well-rounded, hands-on culinary experience. Her first foodservice job was working the dining room and production kitchen of a retirement home. Initially she learned the basics of food safety, inventory, the cooking of proteins, and plating. Later, she worked as a prep cook and learned basic knife skills, kitchen terms and butchery. Madison was also taught how to adjust for different dietary needs (low salt, NSA, pureed diet, vegan, etc.). At her externship at Macrina Baker in Seattle, she had the opportunity to work all shifts. Often the first in the building to make the biscuits and muffins, Madison found the opening shift as the ultimate “we’re trusting you” test. Mid-day found Madison in charge of creating the croissant doughs, all forms of butter cream, cakes and cookie doughs. Transitioning to closing shift, Madison formed the croissants, sticky buns, pastry creams, tart shells, and more. Based on her love of science and “playing with food,” Madison’s post CIA graduation plans include joining a research and development team for a restaurant group or large corporation.

Gabriella St. George, CIA

Although Gabriella became interested in cooking from her mother and grandmother at a young age, she didn’t think to explore culinary arts in high school. It wasn’t until her first foodservice job at Nature’s Pantry in Fishkill, NY working in a gluten free, nut free, soy free and vegan kitchen that she began to experiment and teach herself the basics of cooking. Gabriella has been a very involved student at the CIA. Examples include volunteering for the National Leadership Awards, the Trustees Dinner, and Run for Your Knives 5K as well as being an active member of Eta Sigma Delta, and the school’s honor society. Gabriella completed her externship at Devil’s Thumb Ranch in Tabernash, Colorado, and was chosen to participate in a design residency with RDG design group in Des Moines, IA. After graduation, Gabriella plans on pursuing a Masters degree in nutrition science and dietetics to ultimately teach people how to apply food as medicine, using Eastern medicine traditions. She also hopes to become a food industry role model by advocating and educating about the importance of the constantly changing food shed.

Abigail Reese, CIA

Both of Abby’s parents love to cook and encouraged her from a young age to help out in the kitchen. In fact, ever since she’s been old enough to work, Abby has only worked in restaurants and bakeries. Since her first day at the CIA, she has had so many incredible experiences and learned so much invaluable information. Although still early in her culinary education, Abby’s favorite experience has been the culinary fundamentals class. She learned the basics of working in a kitchen by following specific instructions. The amount of information learned was incredible. Upon graduating from the San Antonio campus, Abby plans to study Applied Food Studies at the Hyde Park campus. We’re excited to follow Abby’s culinary journey as it happens.

Alexana Cabrera, CIA

When Alexana graduated high school in Guatemala, all she wanted to do in life was to cook. In her heart she knew there was only one school that could provide her with the education she needed, The Culinary Institute of America. So she packed her bags and moved to San Antonio by herself. Her first foodservice job after she moved to the U.S. was at Il Sogno Osteria, an Italian restaurant located in the Pearl District of San Antonio. There she learned about garde manger, how to make pizzas and fresh pasta, and the intricacies of working hot line. She worked at the Osteria for two years and by the time she left she knew about almost everything in the kitchen. Later on, she completed her externship at De Kwizien in Hasselt, Belgium. She mastered how to come up with her own specials for the day and experimented combining flavors and textures together. According to Alexana, it has been both a journey and a blessing attending the CIA. After graduation, she hopes to share her culinary expertise and passion about food with her country.

Miranda Klos, MATC

This Wausau, Wisconsin native has always loved to cook. As a little girl, she was given a children’s cookbook and would beg her mom to make recipes that she discovered. Miranda loved being creative, trying new recipes, and bonding with her mom. Even as a young adult, her parents still encourage her to work hard and to try new things. After receiving her Associates Degree in Culinary Arts from Madison College, Miranda plans to obtain an internship on the Disney properties in Orlando, Florida. There are many fine dining opportunities there, and she believes it would be a great place to learn additional skills to help her succeed in the kitchen. Ultimately, Miranda’s plans would include opening a restaurant of her own.

Kayla Strom, MATC

Although originally setting her sites on a career in the medical profession as a surgical tech, Kayla found the culinary arts program at Madison College with the help of her advisor and because of her lifelong love of food. Now Kayla couldn’t be happier with her change of direction and sees a bright future for herself in the culinary field. Kayla’s most influential culinary mentors include Chef Daniel Bonanno, Chef John Johnson, Chef Kevin Appleton and Chef Paul Short. These gentlemen have all given her sage advice not only in the culinary industry, but life in general. After graduation, Kayla would like to continue her education in the area of nutrition that would help combine her affinity for the health field with her passion for food.

Alex Niesen, MATC

Attending college while working a regular job is no easy achievement but Alex is making the best of the situation. Employed as a chef at Subzero-Wolf, a company that produces household stoves, ovens and refrigerators, Alex is also a member of the Phi Theta Kappa, the world's largest and most prestigious honor society for two-year college students. His job involves teaching consumers how to get the most from their appliances. In his free time, Alex enjoys foraging and during the summer months tries to get 80 percent of everything he eats from local farmers or the wild. Alex has the ultimate goal of opening his own restaurant after he receives his Associates Degree in Culinary Arts from Madison College.

Kirk Reilly, Fox Valley Technical College

As a youngster, Kirk was constantly seeking ways to help his parents prepare family meals. When old enough, he started taking cooking classes in high school and got a dishwasher job at the local supper club. Kirk loved the job and quickly moved up to grade manger, and then to the hot line. It was the first time he considered a career in the culinary arts. His boss at the supper club was a great role model that Kirk respected. He bought a restaurant that wasn't doing well and turned it around into a very successful business. He taught Kirk the importance of hard work and dedication.

At FVTC, Kirk is thriving and competes as a member of the ACF student competition team. Kirk believes this experience immensely helped shape him as a chef though all the hours of practice under the guidance of the exceptional chefs at FVTC. After he earns his degree, Kirk plans to use the knowledge and training gained from school and the foodservice industry to open up a restaurant of his own.

Heather Lilla, Fox Valley Technical College

Heather started cooking and baking at a very young age, mostly with the help of her dad and grandma. However, she would also try to make more simple things like scrambled eggs or a pizza all by herself. In high school, Heather was an entrepreneur and was able to learn what it was like to own and manage a business. She also began taking culinary classes and did an internship at Blue Harbor Resort through Lakeshore Technical College. She thought culinary was a great way to meld the love of business with her passion for cooking and ended up enrolled in both the Culinary Arts and Hospitality Management programs at FVTC. She maintains a high GPA and has volunteered in various capacities in her community. Heather loves the rush of energy when the order tickets come flying in and being confident enough to complete each ticket successfully. Not surprisingly, Heather’s post FVTC plans are to work in the culinary industry for a couple of years for the hopes of owning a business of her own some day.

Walker Alvey, CIA

Walker came to the CIA out of pure chance that took a winding path from southwest Louisiana to New York to The CIA. From an early age, Walker was whipping up concoctions in his mother’s kitchen. As he grew older, his grandfather became his biggest foodie inspiration because he was the real deal when it came to old school Louisiana cooking. A week after his 18th birthday Walker got hired by a nearby steak house and wine bar. He ended up working under Chef de Cuisine Mark Chapman, his soon-to-be mentor, a 1995 CIA grad, and the man that guided and inspired him to attend the institute himself. Walker loved his experience at the CIA and excelled at his studies including his externship in Menlo Park California at the Rosewood Sandhill Hotel. He is planning to further his education by pursuing a Master’s degree in Food Science with a minor in Nutritional Science. Walker aspires to help tackle the problems facing the food shed because he wants future generations to able to enjoy food the same way we do today.

Justin Chaney, CIA

Justin remembers falling in love with both baking and grilling in a home education class in high school. As a result, his first ever job was at P.F. Chang’s. Justin remembers the sense of family the staff had and learning that training can either make or break a restaurant. Although he enjoyed the foodservice industry as a young adult, he decided not to pursue the culinary arts as a profession. Instead, he worked for five years at a company focused on event production, audio/visual, and fabrication of props for events, movies, concerts and concerts. However, he always had a deep belief that some day he would become a chef. And indeed his dreams came true when he was accepted to the Culinary Institute of America. Attending the CIA has been everything Justin was searching for in a top-quality culinary education and training program. It has pushed him to become completely immersed in a culinary community that gives as much as he is willing to accept. Following graduation, Justin has aspirations of becoming an executive chef that not only owns his own restaurant but also manufacturers food items too.

Hyun Kang, CIA

Hyun developed an interest in food a little later in life than most students who attend the CIA. He started watching cooking shows on television and was intrigued by how a chef could create a dish in only 15 minutes. The techniques that the chefs were executing captured his imagination and Hyun started to think about becoming a chef himself. However, he was already 24-years-old and had no restaurant experience. Although he knew he had the desire to cook for a profession, he also had his doubts. Finally, he searched top culinary schools on the Internet and discovered that some of his favorite TV chefs attended the CIA. From the moment he got accepted at the CIA, all of his doubts were gone, and Hyun believed it was his destiny to become a chef. Hyun loves the passion his instructors and fellow students have about food. And this passion is intoxicating and contagious. Hyun also has a five-year plan. He envisions himself employed at a Korean and French fusion restaurant, frying, searing and working faster and more accurate than anybody else in the kitchen.

Francesca Zani, CIA

Francesca Zani is passionate about food media and has always envisioned working for an outlet or publication like Food Network or Bon Appétit. Although she had some experience in the food industry, she knew that the CIA would be the only place to make those greater connections.  Her first experience in food was working at an Italian Bakery as a bakery clerk and pastry decorator. Francesca learned how to bake specialty Italian cookies and pastries as well as gain basic customer service skills. Her favorite classes at the CIA thus far were taught by a world-renowned pastry chef. Francesca completed her externship at the Inn at Castle Hill in Newport, Rhode Island, where she worked on her hot apps, meat entrement and garde manger skills. She is currently enrolled in the CIA’s Bachelor of Professional Studies (BPS) degree in Applied Food Studies and is expected to graduate in April 2018.

Katelynn Garcia, CIA

Katelynn was inspired to become a chef by her family’s passion for food and joy of cooking that has been passed down from generation to generation. Katelynn received her first taste of the foodservice industry at The Blind Butcher in Dallas, Texas. She learned about all aspects of restaurant life including the importance of teamwork and the satisfying exhaustion that comes from standing on your feet all day. Katelynn's CIA San Antonio experience has only further expanded her love for food. She wakes up every morning excited to learn new recipes, skills, techniques, cuisines and more. Katelynn completed her externship at The Sagamore Resort and Spa in Bolton Landing, NY. She found her time there learning from the executive chef and sous chef, and was able to gain real world experience that included working garde manger, grill, sauté, pizza station and fryer. After graduation, Katelynn plans to travel the world to learn more about different cuisines and cultures. Eventually she hopes to open a farm-to-table market restaurant back in the U.S. that includes growing her own fruits and vegetables and baking her own bread and Mexican pastries.

Morgan VandenLangenberg, Fox Valley Technical College

Morgan was always drawn to the kitchen as a little girl, and loved helping her mom and grandma with family meals. At 10, when her grandpa was diagnosed with cancer, she stepped up her game and truly enjoyed seeing the smiles of her family members when she made a special treat. In addition to attending FVTC and competing as a member of the ACF student competition team, Morgan is proud to be a Volunteer Firefighter. She has cooked for the department’s picnic for as long as she can remember, and also worked in the kitchen at Farm Inn on Main in Shawano, Wisconsin. Currently, she works at Kwik Trip’s Hearty Platter Cafe in the kitchen and also helps out at the kitchen at school. Her goal of becoming a high school culinary teacher makes sense since she loves to cook and aspires to pass that gift onto others.

Craig Ahrendt, MATC

Craig started his culinary journey at the age of 15 as a line cook at Pine Knoll supper club in Lake Mills, Wisconsin, and worked in various foodservice jobs over the next 29 years. His decision to add formal education to his real world kitchen knowledge was an easy one. As a single father, Craig wanted to spend more time with his son, which meant not working nights and weekends. Craig loves the culinary profession because food is comfort, brings people together, changes moods, is part of every celebration, and as he says, is “something we all need.” As a child, he was often in the kitchen with his stepfather helping prepare family meals. He still remembers his grandmother’s amazing comfort foods. The smells coming out of her kitchen are still bright memories and her potato chip cookies remain one-of-a-kind. More recently, Craig has learned a tremendous amount from Chef John Johnson at Madison College, and has taught by example what a leader should look like. Craig hopes to get into the corporate dining world immediately after graduation, and has big dreams for owning his own food cart/truck.

Donald DeMonico, CIA

Food and family have been central to Donald DeMonico’s life from a young age. What his family ate was always the focus of every holiday and occasion such as sausage and peppers on Father’s Day, and the Seven Fish on Christmas Eve. Immediately after his 16th birthday, Don found a job as a prep cook at a seasonal Italian restaurant in Morris County, NJ. He was eventually promoted to a position on the line. There, he decided that the restaurant industry, and more specifically pasta, would be the focus of his career.

While at the CIA, Don has been a Group Leader, Vice President of the Slow Food chapter, and Treasurer of the Eta Sigma Delta chapter. All experiences when coupled with the premier culinary education have given Don a tremendous foundation. Don currently works part-time as a line cook at Maialino in Gramercy Park in Manhattan, where he completed his externship. Lauded as having one of the best pasta programs in the city, Maialino has helped Don gain an even stronger understanding and appreciation for pasta (and food in general). His goal is to own his own hospitality group specializing in regional Italian cuisines.

Allyson Kitowski, Fox Valley Technical College

Allyson started out in the National Restaurant Association’s ProStart program in high school and got her first taste for the speed and precision required to be in the culinary field. From there, she branched out to the local 4-H youth organization and the Fox River Valley community, where she had the opportunity to shadow chefs from local restaurants.

Having always loved the art of cake decorating, Allyson recently completed an internship at the Melting Pot in Appleton. She enjoys the adrenaline rush that you get when you’ve got eight or so orders coming in at a time and you need perfect plates, and you have a limited time to get the food out. That is why she chose this field. A full-time student also working two part-time jobs, Allyson is the Vice President of the Culinary & Hospitality Club. After her expected graduation in May 2017, Allyson plans to open her own café-style restaurant where she can express her passion for food in her own way. Allyson truly believes “passion is the difference between a job and a career.”

Kurtis Konrad, Fox Valley Technical College

Spending countless hours in the kitchen as a young child with his family is where his passion for food began. Kurtis’s grandmother would feed him anything and everything, which lead to any openness to try new foods. His mother attended FVTC as a culinary student when the program was an apprenticeship program, and they would talk about her times in the industry. Now, as a full time student in the Culinary Arts program himself, Kurtis is making the most of his education both in and out of the classroom.

Kurtis has been a part of the Student ACF Competition Team and a member of the FVTC Culinary Arts Club, holding the office of Hospitality Representative. Kurtis also volunteers as an assistant cook at Loaves and Fishes, located at Trinity Lutheran Church in Appleton. There, he helps prepare meals for the homeless and/or those living in poverty.

After Kurtis graduates in 2017, he hopes to one day open his own fine dining restaurant. He believes his time with the competition team has been a tremendous learning experience and has provided the skills and mindset that he can use to help him succeed in reaching his goals.

Charolette Browder, CIA

Charolette decided to come to the CIA after taking a Culinary Arts “Home Ec” class in high school. What started off as a blow off class that supplied its students with fresh baked cookies, slowly transformed into insatiable curiosity for all things food related. Charolette found herself gravitating towards the kitchen more and more each day, wanting every free second that she could find to be spent around food, creating something new. Nowadays, she can be found in and out of the multiple kitchens at the best culinary educational institution in America. Long term Charolette has multiple goals including obtaining a Master’s Degree in Nutrition and working in a Research and Development Position in the food industry, rather than directly on the line in a restaurant, with the goal of having a positive nutritional impact on convenience foods.

Olushola Wadley, CIA

Olushola is fulfilling a dream that she has had from a very young age. Determined to attend the CIA at any cost, Olushola received a full-tuition scholarship when she was a senior in high school by winning a cooking competition through a program called Careers through Culinary Arts Program (C-CAP), which helps inner city students get into the culinary industry. Olushola has spent her time at the CIA learning the ins and outs of the foodservice industry including honing her knife skills, professionalism, and teamwork. After graduation, she wants to teach students in urban areas how to grow their own fruits and vegetables since it’s still difficult for low-income communities to have access to fresh and affordable produce. Long term, Olushola wants to take a philanthropic journey to help aid those in developing countries around the world with shelter, food, health, and education.

Richard "Rick" Edison, CIA

Rick has always loved food, and during his service in the US Army when he was stationed in Europe for five years, he had an opportunity to experience all sorts of cuisines that heightened his passion. Any time Rick wasn’t deployed he was at home cooking for friends and family.

After returning to the United States, Rick found it hard to get the same quality of authentic cuisine from all the places he traveled, especially Italy. That was his motivation to recreate the dishes he enjoyed most. For example, he started making his own pasta along with the sauces that his family dearly missed.

When his military service was over, Rick decided to follow his passion for food and apply to The CIA. This was the second best step he ever made, first was the Army. Rick’s plans after graduating from the program in San Antonio is to continue his studies in New York and obtain a Bachelor's degree with a focus in Italian and Mediterranean cuisine. This will hopefully lead to running his own food truck in the future.

Brandie Thompson, CIA

Prior to beginning her culinary education, Brandie served in the United States Army for five years and then in security forces for another two years. She discovered her passion for cooking after being honorably discharged from the Armed Forces. Now in her second semester of culinary school, Brandie plans on graduating in September of 2017. Brandie is thrilled to have the opportunity to attend one of the top culinary institutions in the world and hopes to own and operate a food truck that specializes in authentic Cajun cuisine.

Elizabeth Billington, Fox Valley Technical College

Elizabeth is enrolled in the Hospitality Management program and will graduate in December 2016. She holds two jobs in the hotel industry while attending school full-time, and is also a member of the FVTC Culinary Arts Club. Elizabeth’s career goal is to become a manager of a hotel or small business in the industry. When asked why she chose hospitality she said, “I’m a very outgoing person and have always loved the hotel industry. I become energized on the daily working at the front desk and feel like I have found the field of study I was meant to be in for years to come.”

Olivia Leon, Fox Valley Technical College

Heather started cooking and baking at a very young age, mostly with the help of her dad and grandma. However, she would also try to make more simple things like scrambled eggs or a pizza all by herself. In high school, Heather was an entrepreneur and was able to learn what it was like to own and manage a business. She also began taking culinary classes and did an internship at Blue Harbor Resort through Lakeshore Technical College. She thought culinary was a great way to meld the love of business with her passion for cooking and ended up enrolled in both the Culinary Arts and Hospitality Management programs at FVTC. She maintains a high GPA and has volunteered in various capacities in her community. Heather loves the rush of energy when the order tickets come flying in and being confident enough to complete each ticket successfully. Not surprisingly, Heather’s post FVTC plans are to work in the culinary industry for a couple of years for the hopes of owning a business of her own some day.

Rachel Guindon, CIA

Rachel’s fondness for cooking can be traced back to holidays, family dinners and even parties where she often spent time in the kitchen in her younger days with her grandma, and later on with her father. As she got older, she began cooking more and more, wanting to get better and find the new flavors to make her loved ones smile. Rachel spent three years working in her high school’s restaurant both on the line and in the bakery and also as a waitress. It was one of her school instructors who encouraged her to attend the CIA and follow her heart.

Rachel completed an externship at The Hotel Hershey in Hershey, PA. where she received a wide variety of experience. It’s also where she became passionate about waste management and full food utilization. Rachel believes with each class and each new chef comes many valuable new lessons and experiences. She plans to earn her degree in management along with a concentration in Italian cuisines and hopes to open her own business one day.

Jennifer Beyer, Fox Valley Technical College

Enrolled in the Culinary Arts program, Jennifer attends school while balancing a family. She is a member of Phi Theta Kappa at FVTC and holds a GPA of 4.0. She especially loves baking. Jennifer is scheduled to graduate in 2017 and hopeful that potential employers will see her goals and willingness to learn. Her instructors say she is committed to giving her best effort and achieving academic excellence.

Chelsea Sarauer, Fox Valley Technical College

Chelsea is enrolled in the Hospitality Management and Culinary Arts program. She is a member of the Hospitality & Culinary Arts Club and is currently the banquet supervisor at the Radisson Paper Valley Hotel in Appleton. She loves studying and working in the field and feels that giving her guests the best experience possible is most satisfying. That’s why she tries to exceed customers’ expectations at all levels. Chelsea looks to continue her education in the field upon her graduation in May 2017. According to one of her Culinary Instructors, “Chelsea is one of the most effervescent and likeable students in our program. She is on a very specific mission to graduate and move on with her career. She has made some very strategic career moves as she pursues her ultimate management goal. She is a joy to have in classes.”

Shane Costello, MATC

Shane originally went to school to study electrical computer engineering. However, plans changed and he is now cooking professionally…and loving it. Although he grew up cooking and barbecuing with friends and family, Shane never imagined he would end up working in the culinary industry. Since finishing his studies at Madison College, Shane has held just about every position in the restaurant industry. Currently, he is a Restaurant Manager and is also starting a tomato and produce farm so Wisconsin has better produce from which to choose.

Aaron Liebgold, MATC

Aaron is a dedicated, hard working individual who has a positive attitude and enjoys working with, and mentoring other like-minded Individuals. He has a strong passion for whatever it is he puts his mind to and always takes pride in my work. After graduating form the culinary arts program with a 3.25 GPA, Aaron is currently the lead cook at Toby’s Supper Club in Madison.

Jennifer Kempin, CIA

Jennifer Kempin was always drawn to the service industry.  With an Army father stationed in Germany, Jennifer’s mother always made miracles in the kitchen despite having little money. Every holiday was a grand feast, with countless flavors, aromas and textures. Her mother’s creativity inspired Jennifer to bring that same joy she experienced through food to others.

At 15, Jennifer worked for a French chef at a resort.  It took six months moving up from dishwasher and prep cook to getting her chance as a line cook. Once on the line, she felt at home. The only time the world made sense was when Jennifer was on sauté, or grilling a perfect cut of steak.

Jennifer grew up in a small town in Arizona and no one in her family went beyond high school. So having the educational opportunities at the CIA has been life changing. Currently focused on earning a bachelor’s degree in culinary arts management, Jennifer’s long-term goal is to pursue a career in the hotel and restaurant industry with a resort hotel and restaurant company. Ultimately, Jennifer would love to return to the CIA as a chef instructor, and eventually a Dean.

Samantha Smith, Fox Valley Technical College

Samantha has a 4.0 grade point average while being a full-time student, working part-time, and volunteering at her church.  She is enrolled in the Culinary Arts Program with the Advanced Culinary and Baking Certificate. 

Samantha is enjoying her experiences at school as well as her jobs in the foodservice business and is excited about all the opportunities the industry offers.

Carly Cerniglia, Fox Valley Technical College

Carly has a 3.92 GPA while being a full-time student, working part-time, and spending her summers volunteering at Camp Onaway. 

She is enrolled in the Culinary Arts and Hotel and Restaurant Management programs with a dream of opening her own business.

Brendon Byrkett, MATC

Brendon is a full-time culinary student who has maintained a cumulative GPA of 3.49.  He has volunteered as a Student Ambassador for the college providing tours to new students and guests and also is a member of the college's American Culinary Federation team, helping earn second place in 2014 - the strongest team finish to date.

Additionally, Brendon is a member of the WI Restaurant Association where he helps coach high school students in the ProStart program.

Der Yang, MATC

While attending school in Madison, Der was able to gain valuable hands on experience in the area of food and dining services. She also had the opportunity to stage at Salvatore's Tomato Pie, Rare Steakhouse, and L' etoile. After finishing her Associates Degree at Madison College, Der went on to pursue her Bachelors degree at the University of Wisconsin - Stout where she is currently majoring in Hotel, Restaurant, and Tourism management with a minor in Business Administration. As part of a summer internship, Der was the Guest Experience Leader at the Hyatt Regency Green Bay, and took on the role of a supervisor who managed the hotel’s restaurant, front desk, and housekeeping. During her time at Stout, Der also worked at the University’s Dining Hall where she handled a variety of assignments including salad and dessert preparation, baking, and food server. Her ultimate goal is open her own restaurant one day.

Kirsten Thorn, CIA

Kirsten Thorn has always had a passion for food. She was drawn to a life in food due to the principles that food teaches. According to Kirsten, food provides lessons in self-confidence, consistency in quality standards, and the power that a simple item such as bread can have in bringing people together.

At 16, Kirsten worked in a small French bistro with an entirely female kitchen staff. She would be picked up after school by a member of the staff and brought to cook in the restaurant. These women became mentors for her in both food and in living independently.

Kirsten has always believed that understanding where you would like to eventually end your journey is the best way to plan for the road ahead. After completing her AOS degree, Kirsten volunteered on a coffee farm in Nepal. She learned about Nepali customs and food ways as well as growing through culture. Although her future is far from decided, she wishes to positively impact society. Whether this evolves into teaching sustainable food production methods, or teaching kindergarteners how to cook, Kirsten will only be happy when she can give back.

Daniel Jarosz, CIA

Daniel Jarosz started cooking with Mastering the Art of French Cooking in one hand and a sauté pan in the other. By 15, he was making meals from scratch. At 16, Daniel worked as a short order cook in a local restaurant. Together with the chef, they cooked 150 covers a night. He loved working in a small kitchen and fell in love with the culinary profession.

During his freshman and sophomore years at the CIA, Daniel learned a great deal about culinary arts and wine. As a junior and senior, he’s focusing on the business and management aspects of the industry. When not in class, he attends to Resident Assistant duties and also volunteers time to walk for March of Dimes, Bocuse d’Or, Meals on Wheels and The American Heart Association. Additionally, Daniel is the vice president of the club “Catholics at the Culinary” and writes for the college’s paper - La Papillote.

Daniel’s long-term goal is to compose a culinary novel about cooking and create culinary videos for cooks of all levels. He also wants to leave a lasting impression on the people around him through teaching.

Brandon Soto, CIA

Since childhood, Brandon’s grandmother was his culinary inspiration. He loved to cook with her and cherished their time together preparing family dinners. In high school Brandon dove into culinary arts feet first at the Clark County Skills Center, which quickly led to the beginning of his food-service career.

Starting off at Del Taco in Camas, WA, Brandon learned to work cleanly and follow food safety standards. At Brandon’s externship at the Ritz Carlton- Kapalua in Hawaii, he found himself among many esteemed CIA Alumni. They pushed him further to work faster, cleaner, and more efficiently everyday- which is something that he will carry with him through his professional career.

Brandon's post graduation goals include traveling to learn more about food and wine. Then to eventually work in a corporate environment as executive level chef.

Ashley Stini, Fox Valley Technical College

Ashley has always had an interest in food. When she could first talk, she would proclaim to her parents, “I want to be a cooker-baker.”  Ashley grew up on home-cooked meals and rarely ate out – so it was her parents that taught her the basics of the kitchen.

What Ashley loves most about the culinary field is being able to be artistic with food as well as so many different career avenues from which to choose.  Ashley is planning to graduate with two degrees (Hotel & Restaurant Management and Culinary Arts) and three certificates.

Dafna Mizrahi, CIA

Dafna Mizrahi: Originally from Guadalajara, Jalisco Mexico, Dafna Mizrahi immigrated to the United States with her family as a teenager. Her earliest childhood memories are in the kitchen with her grandmother cooking for holy days. When she was 14, Dafna’s Godfather allowed her to work the “front of the house” at his restaurant. This experience solidified what she knew; that her true joy was the restaurant life, and that she wanted to become a chef.

With her family living in Atlanta, Dafna worked hard to learn English well, so that one day she could attend the CIA. And her dream came true. Over the past three years, the CIA has been Dafna’s home away from home and her chefs have become both mentors and a surrogate family. She has met many different chefs from all over the world who have inspired her to embrace her native cuisine and culture. That’s why after travelling abroad and spending time in Spain and Italy, Dafna plans to take their advice by creating a restaurant group that will fuse her Mexican heritage with the cuisine and hospitalities of those two European countries.

Michael Brothers, CIA

Pequannock, NJ-native Michael Brothers was bitten at a very young age by the culinary bug. His Troop Leader in Boy Scouts was an alumnus from the CIA and took him under his wing. He taught Michael how to cook both around a campfire and in the kitchen. Moving forward, Michael researched ways that he could work on his own and advance his culinary skill set. By the time he was in high school, Michael was cooking five course meals for upwards of ten people by himself. Thus, coming to the CIA was an easy decision for Michael and a dream come true.

After graduating from the A.O.S. program, Michael was offered the MIT (Manager in Training) position in the CIA’s high volume Jones Dairy Farm Kitchen. The job was a rewarding experience and honed his professional skills allowing Michael to work closely with other students. Michael plans to continue to work in the foodservice industry, constantly developing his skills and learning new techniques until such time that he can pass the information on to others. In fact, Michael eventually wants to return to the CIA as an instructor.

Brooke Maynard, CIA

This Seattle-native discovered the culinary arts in high school during a community service trip to a small mountain village in Costa Rica. There, Brooke met Merrick Schoenfield, a Colorado-based chef who taught her a variety of cooking styles and ways to incorporate the abundant produce and diverse flavors into the dishes they prepared. Upon her return to Seattle, Brooke got a job working for Chef John Howie at the Seastar Restaurant and Raw Bar. That experience helped solidify Brooke’s desire to attend The Culinary Institute of America.

Since attending the CIA, Brooke has become very successful at testing her skills. She won 3rd place in both the Grey Poupon Scholarship Competition in 2010 and 2011 International Tapas Competition held in Valladolide. As Rose Weiss’s assistant, she won 1st place in the 2012 Bocuse d'Or Commis USA Competition, and was captain of the Jones Dairy Farm Student Team that won a Gold Medal in the New York State ACF Student Team competition in 2012.

After graduation, Brooke plans to travel the world, then move back to Seattle and open a farm to table restaurant centered on seafood.

Lacey Benjamin, CIA

Lacey knew she wanted to become a chef at a very young age. Having cooked professionally in restaurants since she was 16 and completing a vocational culinary arts program in high school, Lacey has always been in love with food and the important role it plays in all aspects of a person's life.

Lacy believes the B.P.S. program at the CIA has pushed her mind to different places and made her remember how much she loved history and the important role food played in it. Her professional and personal goals are very much tied together. She believes in making food that is true to her morals and ethics. As a type 1 diabetic, she is constantly faced with the stereotypes people have surrounding the relationship that diabetics have with food.

After graduation, Lacey plans on working in a hospital with young children who have been recently diagnosed with type 1 diabetes. She wants to educate people on what food really means to a diabetic and help show people that you can truly eat what you desire.

Aubrey King, CIA

Gardnerville, Nev.-native Aubrey King originally hoped to become a Registered Dietician but soon realized the only part about nutrition she really enjoyed was the food. That’s when the CIA was lucky enough to get Aubrey as a student.  Aubrey can trace her love of the culinary arts back to her grade school days when she experimented in the kitchen. She would pretend to be Julia Child, talk to her audience…the food…in Julia’s well-known voice while creating sometimes tasty and sometimes not so tasty dishes.

In addition to helping her define her passion, talking to food also has brought Aubrey notoriety. She created a blog titled "I Talk to Food" during her first year at the CIA.  King wrote about her experiences at culinary school as well as her journey to become a runner.  She now has more than 3,000 views a day with readers from all over the world.  The blog includes original recipes, healthy living tips and articles related to attending culinary school.  Currently pursuing her B.P.S. in Culinary Arts Management, Aubrey expects to complete her studies at the CIA in February 2013.

Jose Frayre, CIA

Born in Mexico, Jose’s family immigrated to the U.S. when he was in grade school.  A fifth of six children, his education and culinary passion were closely tied to his close-knit family.  As a child, Jose enjoyed helping his mother in the kitchen and she encouraged him to follow his love for food and cooking.  Jose has also found personal satisfaction in his involvement with community organizations such as the Junior Reserve Officers’ Training Corps and the Family Career and Community Leaders of America. Within his church, he was the assistant Vacation Bible School director, youth group advisor and coordinator, and assistant director of Sunday school. Since coming to the CIA, Jose has worked as a tour guide and has been involved as a member of the Dean's Council, a BPS Representative for Student Government Association, and the President of the Culinary Christian Fellowship. Jose is the first member of his family to attend college.  After graduation, Jose would ideally like to move back to Texas and work for a chef like Dean Fearing before eventually opening a restaurant of his own.

Tom Barthelmes, CIA

Londonderry, New Hampshire-native Tom Barthelmes achieved his 3.60 G.P.A. the way he achieved everything in his life…through hard work and perseverance. Since the age of 12, Tom wanted to be a chef. However, it took him three years to find a restaurant to hire him.  At 15, he finally got his foot in the door as a dishwasher and the rest is history. When not in class, Tom enjoys outdoor activities. He is an avid runner and plays on the college’s tennis team. He also holds a 20 hour a week, part time job as the savory chef in the CIA’s Apple Pie Bakery Café.

Tom is also active in the local community and volunteers his time to local events. Tom has a road map for his future. “I see the next few years as a continuation of my education. I’d like to work for a time at different locations, honing my skills, developing my craft and building my resume. I plan to work my way toward California and once that goal has been reached, I’d like to work in Australia too.”

Fareez Dossani, CIA

Lawrenceville, Ga.-native Fareez Dossani credits his parents for his culinary passion and his decision to make the food and hospitality industry his living. In pursuit of a foodservice career, Fareez completed the first half of his culinary education at the CIA in traditional fashion. He earned a 3.32 grade point average; focusing on his academics and thinking of a future in hotel management where he hoped one day to work in Dubai.

When he entered his junior year, Fareez experienced a revelation during a class taught by his mentor and economics professor, David Flynn. The lecture centered on the micro and macro economics of third world nations and the effects on global markets. As a result, Fareez started researching fair trade practices and how we all can affect change in impoverished nations simply by our purchases. He soon founded the student organization “Students or Fair Trade” at the CIA and currently serves as president and has worked with the college's buyers finding ways to support global fair trade. Currently pursuing his B.P.S. in Culinary Arts Management, Fareez expects to complete his studies at the CIA in March 2012.

Eric Hollandsworth, CIA

Eric Hollandsworth’s interest in the culinary arts started in high school but the thought about making it a career blossomed in college. While attending Illinois Central College, this Peoria, Illinois-native worked as a server at an Old Chicago Restaurant. There, he discovered that he loved the foodservice business and wanted to learn more.

So after receiving his business management degree, Eric applied to the CIA and has never looked back. Since arriving, Eric has achieved academic success and demonstrated leadership qualities. During the ceremony where he received his associate degree in Occupational Studies, Eric was awarded the prestigious Francis Roth Leadership Award and the Student Government Award.

Now pursuing his B.P.S in Culinary Arts Management, Eric remains extremely active and has continued to shine, maintaining a 3.49 grade point average while also working as a resident assistant and a senior tour guide for the CIA’s Hospitality Office. He’s a contributor to the student newspaper La Papillote, a member of the CIA tennis team, president of the Brew Club, former president of the student government and recently won the CIA’s nineteenth annual chili cook off.

Jason Williams, CIA

Thorntown, Indiana-native Jason Williams fell in love with the culinary arts during high school when his mother would work late and he’d prepare dinner for the family. He enjoyed the creativity of the kitchen and thought it was something he’d like to pursue as a vocation. During his senior year, Jason got a job with Chef Candice Winter at the Bijou Restaurant, a small French restaurant near his home, and that would seal the deal for pursuing a career in food. Chef Winter took Jason under her wings and taught him a great deal about the kitchen. In addition to skills, he learned methods, techniques and to work cleanly. Jason started small by cutting portions of meat and cleaning fish. He later learned how to make salads and desserts. Finally, as he neared the end of his time there, Chef Winter promoted him to the line where they worked side-by-side.

Jason is currently pursuing his B.P.S. in Culinary Arts Management and expects to complete his studies at the CIA in November (2011). He is preparing to travel to Europe where he’ll study the culture and wines of Spain and is already focusing on his career after graduation where he’ll move to Texas and work for a high-end hotel company. Jason is comfortably pragmatic in his manner and lives by the motto: “Do what you love and you’ll never have to work a day in your life.”

Christian Hanrahan, CIA

Growing up the oldest of eight children in the Boston suburb of Newton, Christian Hanrahan always loved preparing and serving food.  He spent his summers at a Boy Scout camp where he happily served as a cook and his cuisine became legendary.  Throughout his high school years, he staged in a number of Boston area restaurants including the Legal Seafood Restaurant chain. Christian loved the heat and action of a professional kitchen so applying and attending The Culinary Institute of America was a natural next step for him.  Christian has excelled both in and outside of the classroom at the CIA.  After receiving his A.O.S. in Culinary Arts, he worked for a year as a teaching assistant in the school’s Quantity Food Production class.  Christian also did an externship at the Broadmoor Hotel in Colorado Springs.  Always looking ahead, Christian is sure of his future in food and hopes to eventually operate a high-end restaurant group in the Greater Boston area.

Christopher Lauber, CIA

This Melvindale, Michigan native’s first experience in the foodservice industry helped set the tone for his future.  Christopher began working as a dishwasher at the Hillside House Restaurant in St. Ignace, Michigan. Soon after starting, he began trimming vegetables and other basic prep responsibilities.   He found his willingness to work hard on the fundamentals lead to his being asked to complete new jobs and responsibilities in the kitchen.  Later, after earning his Culinary I and Culinary II certification at the William D. Ford Tech Center in Westland, Michigan, Christopher decided to attend the CIA to further his education because of his love for food, wine, entertaining and the hosting of major events.  Since arriving at the CIA, Christopher has excelled.  He received the Frances Roth Leadership Award, has maintained a 3.23 grade point average and has perfect attendance through his first six semesters of college.  Following his CIA experience, Christopher plans to travel to Europe to get a true understanding of their food and culture, bettering myself along the way. Eventually he’d like to settle down and open his own cheese and wine bar.

Robbie Rensel, CIA

Petoskey, Michigan - native Robbie Rensel has enjoyed cooking from an early age and knew he wanted a career in foodservice from his first job at The Inn at Bay Harbor, a four diamond resort.  Since arriving at the CIA, Robbie has proven himself both a scholar and a leader and his list of achievements is impressive.  He has competed in the Skills USA Competition (placing in regional, state, and national competitions). In addition, Robbie has made the Dean’s List, was the group leader of his A.O.S. Class, received the prestigious Frances Roth Leadership Award, has been the president of the Gourmet Society for three years, has been active in both the Dinner Club and the Ice Carving Club and is the Vice President of Public Relations for Marist College’s Toastmasters club. “The CIA student organizations have been one of the best growing and learning experiences I have ever encountered.  The networking and personal development skills I learned are a huge reason why I am at the point in my career that I am at today.”

Kaleena Bliss, CIA

Vancouver, Washington-native Kaleena Bliss has focused on the culinary arts since childhood when she watched Martin Yan’s cooking show on television with her mother.  As the first member in her family to attend college, Kaleena has met the challenge of higher education head on and has excelled.  She has been on the dean’s list three times and has maintained a perfect attendance record for two consecutive semesters. Kaleena won first place in the supreme chef challenge and placed second in the CIA’s 2007 chili cook-off.  She also received the Skills Center Exemplary Attendance award and the Skills Center Outstanding Professionalism award.  As a rising star at the CIA, Kaleena knows where she is heading. “After I graduate, my goal is to travel abroad and work in various kitchens. I would love to work in Spain and Italy and become an executive chef.  Eventually I want to become a culinary educator for high school students who want to break into the industry.”

Joseph Moore, CIA

Throughout his youth in eastern Pennsylvania, Joseph Moore remembers spending considerable time in the kitchen with his mother.  Whether it was to help cook family meals or decorate special fruit platters, Joseph really enjoyed seeing people have a good time around the food that he helped prepare.  That same joy still influences Joseph today and ultimately led him to one of the best decisions he ever made…going to the CIA.  Joseph Moore truly appreciates the opportunities attending the CIA affords him such as on-the-job training and interacting with the CIA chefs and other food industry leaders outside of the classroom.  For example, he gained valuable insight and management lessons while completing an externship at Basin Harbor Club in Vergennes, Vermont, and plans to participate in an upcoming Bachelor’s program Food and Wine Seminary that will travel to Spain. Joseph is currently enrolled in the CIA’s Bachelor of Professional Studies (BPS) degree program and is expected to graduate in November 2009..”

Bryan Kozlowski, CIA

This Pompano Beach, Fla.- native received the President's Award for having the highest GPA of his CIA class and also interned at Saveur Magazine where he assisted the editorial staff with recipe development and testing, photo shoots and research.  He hopes to return to the publishing world as either a test kitchen director/editorial staff member of a national magazine, freelance journalist or cookbook author.

Lance Nitahara, CIA

Lance realized cooking could actually become a career when he broke and fixed his first hollandaise sauce.  He will graduate from the CIA with a fistful of professional certifications including that of a Certified Pastry Culinarian, Certified Chef De Cuisine/PCII and the prestigious Certified Executive Chef, a designation he recently earned from the American Culinary Federation after a rigorous four-day testing process.   Born in Wahiawa, Hawaii, Lance has an entrepreneurial spirit that he says he inherited from his father.

Theresa Moll, CIA

At Lee-Davis High School in Mechanicsville, VA, Terri was involved in the community and extracurricular activities.  Although Lee-Davis did not have a culinary program, Terri said that her mom and grandmother were very interested in cooking, and she would cook with them.  Her mother is her inspiration in her cooking.  “She is very strong and creative,” says Terri.

Terri has done some foodservice work as a volunteer, but her first job was at the Ironhorse Restaurant in Ashland, VA.  She remembers how she learned the ropes of working in a small restaurant and how to work a variety of stations.  "I hope to some day be a part of a company that I can feel a part of and grow with," said Terri.  "I want to be able to help shape the company and provide what our consumers want and will enjoy.  At CIA Terri participates in the Fit Club and a business club called FAME.  She also works evenings as a tele-counselor with the CIA Admissions Office.

Jered Greeenwald, CIA

Jered has been interested in cooking and culinary arts for many years, “So long, in fact,” said Jered, “that I can't pinpoint a specific moment or time that changed me.” He started his foodservice career volunteering for a friend at CHIVE, a restaurant in the Gaslamp District of downtown San Diego. “Later, I became a paid staff member plating desserts during Friday and Saturday nights. The chef of CHIVE was a CIA graduate, which is how I first learned of the school. I loved cooking food that my guests loved. It made me proud and gave me the desire to continue my culinary education at the same school my chef attended.”

Jered is a Dean's list student who has also been recognized for his perfect attendance.  His studies have also inspired his passion for charcuterie - the making of fresh and aged sausages as well as pates, terrines, and other meat products. His plans to continue this study include travel to Europe, and possibly working on pig farms in Europe and in the United States.

Christopher Cox, CIA

Christopher began his culinary work in Rhode Island as a prep cook. After graduation he hopes to work at a world-class resort and later open a small resort of his own. Scholarship awarded June 2007.

Spencer E. Steckman, CIA

Spencer, a veteran of the US Army, plans to join the Peace Corps afer CIA graduation.  As a member of the Peace Corps, he hopes to work in agricultre and sustainable food programs. Scholarship awarded June 2007.

Monica Blaine, CIA

A native of Novato, Calif., Monica discovered her enjoyment of cooking at a very young age when she would help her mother in the kitchen. Monica dreams of opening her own restaurant in San Francisco. Scholarship awarded September 2006.

Randle Egbert III, CIA

Born in Milford, Ohio, Randle hopes to become a front of the house manager in a five-star hotel chain. He also hopes to learn to speak fluent Spanish to aid in his career. Scholarship awarded December 2006.

Antoine Hodge, CIA

Antoine hails from Danbury, Conn., and is the eldest of nine children. His ultimate goal is to open a restaurant but not until after he has received wine certification and has spent time working throughout the U.S. and abroad, especially France. Scholarship awarded December 2006.

James Orr, CIA

Culinary Arts Management major. His ultimate career goal is to open a Chez Panisse-style restaurant in his hometown. Scholarship awarded May 2006.