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Students Discuss Their Paths To Culinary Institute

A short look inside the K-3, the Cuisines of the Mediterranean kitchen at the CIA with Chef Joseba Encabo, and a day-in-the-life of the five students who currently attend the college.
A short look inside the K-3, the Cuisines of the Mediterranean kitchen at the CIA with Chef Joseba Encabo, and a day-in-the-life of the five students who currently attend the college. Video Credit: The Culinary Institute of America

HYDE PARK, N.Y. -- The following article was originally printed in the Culinary Institute of America student paper, CIA Student Dish. It is being reprinted by Daily Voice.

If you have ever wondered why some people are born to become great chefs or cooks, then read about the five students of the Culinary Institute of America below.

Stephanie Smida, hometown, Lagrangeville, major, baking and pastry: Smida said she visited the school when she was in the fifth grade and was amazed by what she saw. She knew after the tour that was what she wanted to do with her life. She chose CIA because she liked the smaller number of students and wanted more individual attention. She hopes to focus on dietary restrictions such as gluten-free.

Danny Seo, hometown, Carmel, Ind., major, culinary arts: Seo said his family really encouraged him to go to CIA when he expressed an interest, especially his sister, whom he considers one of his mentors. He wants to see himself working in different restaurants, having a leader that he enjoys learning from.

Hernan Angarita, hometown, Caracas, Venezuela, major, culinary science: Angarita was working as a line cook in Venezuela when he met another cook who was a graduate of CIA. He hopes to make good, well-crafted food, with simple, good, clear flavors.

Ezio Bertorelli, hometown, Caracas, Venezuela, major, business management, intrapreneurship concentration: Bertorelli said as a kid the first real dinner he made was a fancy one for 15 people when he was 14 years old. He chose the CIA after he graduated from culinary school in Italy and he was too young to start his own business, so he decided to keep studying. In the future, he wants to own his own restaurant and make food that is amazing.

Kaylee Gill, hometown, Woodriver, Neb., major, baking and pastry/culinary science: Gill visited CIA at the end of her junior year in high school and loved it. She never considered baking a career until sophomore year. She chose the CIA mainly because she wanted to get out of Nebraska and try something new. She's hoping to introduce more affordable healthy foods because that's definitely lacking.

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