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 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...

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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


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

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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.


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


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.


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

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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.


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


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.


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.


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.


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.


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.


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


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.


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

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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.


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 | [email protected] Apply online: www.ciachef.edu/apply

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Careers in Food Brochure

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