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Students Discuss Their Paths To Culinary Institute

Howie Velie, right,  is associate dean, Culinary Specializations at the Culinary Institute of America.
Howie Velie, right, is associate dean, Culinary Specializations at the Culinary Institute of America. Photo Credit: Submitted

HYDE PARK, N.Y. -- In a blog post titled "Humans of CIA," a graduate of the Culinary Institute of America in Hyde Park profiles students pursuing degrees at the Institute.

Asked where their career is headed, and why it is centered on food, students interviewed gave the following responses, according to ciastudentdish.blogspot.com:

  • Stephanie Smida of Lagrangeville, N.Y., said she had toured CIA as a fifth grader and knew then "I wanted to go here." Her major is baking and pastry/culinary science.
  • Danny Seo, of Carmel, Ind., majoring in culinary arts said his father worked in the food industry and culinary school was a second choice to pre-vet training. He also credits an older sister as being a mentor, advising him to attend CIA at its Texas campus.
  • Hernan Angarita was working as a line cook in her native Venezuela, before selecting CIA on the advice off a co-worker who graduated from the institute."I chose the CIA since it's the best school; there is no better school here on the continent."
  • Ezio Bertorelli, also from Venezuela whose majoring in business management, intrapreneurship concentration, said he made a "fancy dinner menu for 15 people" growing up and knew he wanted to do this for the rest of his life. Previously, he graduated from culinary school in Italy and CIA was recommended. Bertorelli aspires to own a restaurant.
  • Kaylee Gill, of Woodriver, Neb., is majoring in baking and pastry and though she considered college in her home state ultimately wanted to get out of Nebraska and attend "the best culinary school, for food and science." "I wanted to try something new," she said.

Click ere to read the ciastudentsdish.blogspot.com story.

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