careers in food brochure
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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 Network’s Iron Chef America; Partner, Kouzzina by Cat Cora
A NeTWorK for Life
There’s 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 nation’s largest private-sector employer, providing work for nearly nine percent of the U.S. work force. That—combined with the CIA’s outstanding reputation—is why our students have so many exciting career options with their CIA degrees in hand. And it’s why our alumni are assuming leadership roles all over the world and in every segment of the industry—as executive chefs, restaurant and business owners, hotel executives, pastry chefs, bakers, food writers, research chefs, educators, and more.
This is the network you’ll be a part of, and it’s 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, we’ll 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...
4
CHef
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
You’ll 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 sautéing, 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, Lüke, 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 business—to 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
6
HosPiTALiTY & 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, you’ll find plenty
of opportunity for personal challenge and
career advancement. To succeed, you’ll
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, you’ll 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, you’ll need a working
knowledge of food chemistry and a pulse
on what’s 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, D’Orazio 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 résumé
gets you an audience.
Dan Coudreaut ’95 Director of Culinary Innovation, McDonald’s Corporation
8
TeLeVisioN 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, Rocco’s 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, Marcel’s Quantum Kitchen, SyFy
Even in my day this was the best culinary school in the
country, and it’s 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 café, 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, you’ll 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 ’04 Pastry Chef/Blogger, Foodaholics, New Delhi, India
Steven Bookbinder ‘09 Decorator/Mixer, Carlo’s Bake Shop (of TLC’s Cake Boss), Hoboken, NJ
Duff Goldman ’98 Owner, Charm City Cakes, Baltimore, MD
Oliver Kita ’89 Chocolatier, Oliver Kita Chocolates, Rhinebeck, NY
If you want to be a well-rounded chef someday, then
you’re going to want to go to a school that provides
you with all the necessary information, all the tricks
of the trade. And for me no one does it like the CIA
does it.
Johnny Iuzzini ’94 Executive Pastry Chef, Jean Georges, New York City
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foodserViCe eNTrePreNeurPut your culinary training to work for
you—as an entrepreneur in a foodservice-
related business. In addition to conceiving
and launching a chain of restaurants or
pastry shops, you can start an enterprise
that offers products or services that chefs
need or that taps into the public’s growing
interest in food and cooking. Depending
on the nature of your business, you’ll
manage manufacturing, marketing, sales,
distribution, purchasing, and finance. As
in any entrepreneurial venture, success
will only come if you show initiative
and drive—you’ll need to combine a
marketable idea with ambition, business
acumen, and a lot of hard work.
A sampling of CIA alumni in this field:
Roy Choi ’98 Co-owner, Kogi Korean BBQ-to-Go, Los Angeles, CA
George Chookazian ’93 Founder, Foods By George, Mahwah, NJ
Tim Curci ‘87 Co-founder, Bonefish Grill
Rochelle Huppin Fleck ’87 President/Founder, Chefwear, Inc., Addison, IL
Cameron Mitchell ’86 President/Managing Partner, Cameron Mitchell Restaurants
Andrea Zelen ’02 President/Founder, American Brownie Co., Orlando, FL
It was here that I found a real passion for food
and cooking. That drove me to achieve a level of
performance I had not seen before in myself. My time
at the CIA not only prepared me to enter the working
world as a chef, but also helped me get mentally
prepared for everything that has followed.
Steve Ells ’90 Founder, Chipotle Mexican Grill, Inc.
111-800-CuLiNArY | www.ciachef.edu/apply
CATerer & eVeNT PLANNerCaterers are the professionals who put
the “special” into a special occasion.
They work closely with clients to custom
design an event, whether it is a wedding,
business cocktail reception, gallery
opening, or intimate dinner party. Along
with menu planning, food preparation,
and service, caterers may be responsible
for the entertainment, decorations,
staffing, invitations, equipment rental,
sales, and billing. Successful caterers and
event planners are creative, have superior
planning and organizing skills, work well
under pressure, and know how to run a
business. Practical experience in a kitchen or
bakeshop is also important to understanding
all aspects of a catering career.
A sampling of CIA alumni in this field:
Alison Awerbuch ’85 Corporate Executive Chef and Partner, Abigail Kirsch Culinary Productions, New York City
Barry E. Colman ’83 President, More Than a Mouthful Café, Palm Springs, CA
Aubre Elizabeth Filipiak ’07 Catering Director, Big Truck Tacos, Oklahoma City, OK
David Adam Levine ’94 Catering Manager, Gillette Stadium, Foxborough, MA
Christine Nunn ’87 Owner/Executive Chef, Picnic Caterers, Fair Lawn, NJ
The CIA offered me a first-class education, teaching
me not only the fundamentals but the value of
professionalism and networking to achieve success.
My degree has allowed me to successfully navigate
diverse business endeavors in the lifestyle arena.
Eric Hildebrand ’05 Founder, Eric Hildebrand Lifestyle and Entertainment, New York City
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You can turn a passion for wines and
beverages into a specialized, highly
diverse career. As a wine and beverage
management professional, you can
explore positions in casual or fine dining,
find your niche in wholesale or retail, work
at wine companies or wineries, or even
serve as an independent wine consultant.
From sommelier and food and beverage
manager to sales specialist and tasting
room associate, the breadth of choices in
this field is impressive. Wine and beverage
professionals combine a comprehensive
knowledge of wines, beers, and spirits
with business savvy in such areas as
marketing, sales, inventory control, buying,
food pairing, and much more.
A sampling of CIA alumni in this field:
Tim Buzinski ’97 and Mei Ying Go ’97 Co-Owners, Artisan Wine Shop, Beacon, NY
Jared Rouben ’06 Brew Master, Goose Island, Chicago, IL
Lee Schrager ’79 Founder, South Beach Wine & Food Festival, Miami, FL
Gretchen Thomas ’05 Wine & Spirits Director, Barcelona Restaurant & Wine Bar, Norwalk, CT
James Tidwell ’98 Master Sommelier, Four Season Resort and Club, Dallas, TX
Attending the CIA is an amazing experience—one
of the most exciting and inspiring things I have ever
done. The skills you learn will influence your life
every day no matter what you do. Having in-depth
knowledge of the food and wine industries helps me
to meet whatever challenge comes up next.
Bijou Robertson ’02 Co-Owner, Zhoo Zhoo Wines, Hells Canyon, ID
WiNe & BeVerAGe ProfessioNAL
131-800-CuLiNArY | www.ciachef.edu/apply
food WriTer/food sTYLisTThe food publication arena—including
magazines, newspapers, and cookbooks—
provides plenty of opportunities to display
your creativity. If you’ve got a flair for the
written word, consider a career in food
writing, where you might research, write,
edit, proofread, critique restaurants, and
even test recipes. You’ll need strong writing
skills, culinary knowledge, and familiarity
with current consumer and industry trends.
Or, you might opt for food styling, where
you make food “camera-ready,” artfully
preparing and arranging it with appropriate
props for still or video photography. In this
career, you need to be artistic, precise,
patient, and versatile, since food styling is
often one of many hats a food professional
wears in a particular position.
A sampling of CIA alumni in this field:
Jessica Bard ’95 Food Stylist/Recipe Tester and Developer, Jessica Bard Culinary Services
Scott Jones ’98 Food Editor, Southern Living, Birmingham, AL
Francis Lam ’03 Writer, Salon Media Group
Tobe LeMoine ’95 Self-employed Food Stylist, LaGrange Park, IL
Maureen Petrosky ’99 Food Writer, Contributing Editor, Bon Appétit
Kara Vogt ‘06 Food Stylist, Rachael Ray, New York City
Attending the CIA thoroughly prepared me for so
much more than a career traditionally associated with
the foodservice industry. My educational experience
drove my understanding of the importance of the
smallest detail. Creating a plate, setting a table, and
even managing my time are all essential skills that
have served me as a lifestyle and design expert.
Edward Ross ’98 Blogger, Lifestyle Expert, eddieross.com
14
CuLiNArY eduCATorShare your love of cooking and baking
with students of all ages and experience
levels. As a chef-instructor at a high
school or college, you can give aspiring
culinarians the professional training
they need to start their careers in the
foodservice industry. You can also
teach continuing education courses
to culinary professionals who want
to broaden their skills and advance
their careers. Or, capitalize on the
unprecedented popularity of cooking by
offering workshops and classes for food
enthusiasts. For this career, you’ll need
enthusiasm, strong leadership and people
skills, and professional experience in the
course of study.
A sampling of CIA alumni in this field:
Eve Felder ‘88, CEC, CHE Managing Director, CIA Singapore
Tim Michitsch ’84, CEC, CCE Culinary Arts Instructor, Lorain County JVS, Oberlin, OH
David Miguel ’78 Department Head, Culinary Arts, Ella T. Grasso Southeastern Technical High School, Gorton, CT
Karri Selby ’04 Culinary Arts Instructor, Puyallup High School, Puyallup, WA
Amanda Weaver-Page ’04 Wines Instructor, CulinAerie, Washington, DC
I’m taking the knowledge, the enthusiasm, the
passion that I got every day from my chef-instructors
and sharing it with my students. The CIA gave me
confidence, and I pass that on to them.
Darcy Sala ’01 Chef-Instructor, Dutchess County BOCES Career and Technical Institute, Poughkeepsie, NY
iNdusTrY LeAders Hire CiA GrAdsWhere might you find your dream job? Here’s a sampling of notable
employers who hire CIA graduates:
Aramark Corporation
Aureole, New York City
Blackberry Farm, Walland, TN
Bon Appétit Magazine, Boone, IA
Boston Harbor Hotel, Boston, MA
Capital Restaurant Concepts
Chipotle Mexican Grill, Denver, CO
Compass USA
DB Bistro Moderne, New York City
Deer Valley Resort, Park City, UT
Eleven Madison Park, New York City
The Equinox Resort, Manchester Village, VT
Esalen Institute, Big Sur, CA
Fairmont Hotels & Resorts
Finale Dessert Company, Massachusetts
Four Seasons Hotel Company
Gotham Bar and Grill, New York City
Great American Restaurants, Washington, DC
Hillstone Restaurant Group
Hotel Dupont, Wilmington, DE
Hyatt Hotel Company
The Inn at Little Washington, Washington, VA
Jack’s Oyster House, Albany, NY
John’s Island Club, Vero Beach, FL
Kingsmill Resort & Spa, Williamsburg, VA
Legal Sea Foods, Boston, MA
M&M/Mars
Mark’s Las Olas, Fort Lauderdale, FL
Master Foods USA
MGM Grand Hotel & Casino, Las Vegas, NV
Michael Mina Restaurant Group
Myriad Restaurant Group
No. 9 Park Restaurant, Boston, MA
Nordstrom Restaurant Division
Pepsico Foodservice
Restaurant Daniel, New York City
The Ritz-Carlton Hotel Company
Ron Ben-Israel Cakes, New York City
Saveur Magazine, New York City
Sea Island Company, Sea Island, GA
Sodexo USA
Thomas Keller Restaurant Group
Vidalia Restaurant, Washington, DC
Waldorf-Astoria, New York City
Wegmans Food Markets
Whole Foods Market
Windsor Court Hotel, New Orleans, LA
Wynn Resort, Las Vegas, NV
When you’re ready to explore your options in the industry, you can count on support from our Career Services Office. Our expert staff members will help you clarify your objectives, prepare your résumé, and identify employers to target. Typically, they manage a database of more than 3,000 job opportunities yearly, and about 300 employers attend each of the college’s on-campus Career Fairs.
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Your CIA education will give you the hands-on skills along with the cuisine and business knowledge needed for a wide range of exciting food careers. Add your externship, courses in our on-campus restaurants, and the amazing travel experience in the bachelor’s degree program, and you’ll be ready to enter the diverse, ever-expanding food profession. Plus, countless CIA grads come back to campus to give demos and speak with students, so you’ll have every opportunity to get firsthand accounts of alumni success stories.
Learn More: 1-800-CuLiNArY | admissions@culinary.edu Apply online: www.ciachef.edu/apply
Your CAreer sTArTs Here
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