Nicholas Chase '04
J.M. Smucker Endowed Scholarship
"Thank you for helping me fulfill my dreams."
After attending Purdue University for Restaurant Management, Nicholas decided to enroll at the CIA as a way to broaden his career opportunities. Hailing from Medina, Ohio, Nicholas was excited to attend the Hudson Valley campus in pursuit of his dream.
He externed at The Reynolds Plantation in Greensboro, Georgia where he worked the line and improved his skills under some highly talented chefs.
Nick has been on the Dean's List, and has had perfect attendance. He was also very active in sports. His softball team won the championship last summer, and Nicholas helped start a rugby club on campus. Nicholas' biggest goal is to own and operate a restaurant.
Jieun Lee '06
Phonathon Scholarship
Jieun has always loved the culinary arts. Although she graduated from Boston University with a BA in English, she felt destined to pursue her love of cooking. "My inspiration came from my passion and sudden realization that this was what I enjoyed more than anything," she said.
In the past Jieun volunteered her talents to provide foodservices at her local church, and at her friends' bridal showers.
A CIA phonathon caller, Jieun is also active in many clubs and organizations. She is a member of the CIA's Chefs Sustaining Agriculture, the Global Culinary Society, and the Joy Christian Fellowship Church where she volunteers much of her time.
With goals like owning a catering/event planning company, Jieun explains what drives her is simply: "I want to feed people and make them happy." Jieun hopes to raise a family and provide help to non-profit and community oriented organizations in the foodservice industry.
Spencer E. Steckman
San Diego, CA
BPS Culinary Arts, July 2009
Jones Dairy Farm Scholarship
Spencer Steckman is into extremes. The 24-year-old veteran of the U.S. Army plans to hike the New England leg of the Appalachian Trail this summer and has applied to join the Peace Corps after his CIA graduation. Eventual plans include law school and working as an attorney for the ACLU or The Human Rights Campaign. "I really enjoy cooking and want to incorporate it into my life," said Spencer. "I hope to be able to work both of these very different, dynamic careers into a future."
His launch into foodservice was pretty extreme, too. He made cheesecakes for his Boy Scout Troop's annual dinner. "I was asked, at age 15, if I knew how to make cheesecakes," said Spencer. "I submitted my recipes along with all of the ingredients needed, and I gave them the option between four different types. The next day, my scoutmaster shows up with the ingredients of all four recipes, and enough of them to make five of each!"
Spencer completed his Externship at The Fairmont Scottsdale Princess Resort in Scottsdale, AZ, where he worked in the Kosher Kitchen. "I quickly gained the confidence of the Rabbi, who trusted me to work alone and not cross the food barriers. The ability to produce very large amounts of food while maintaining such strict levels of discipline paid-off tremendously when I came back to the CIA."
In the Peace Corps, Spencer hopes to work in agriculture and sustainable food programs. "I believe that my knowledge of food and preparation and care of ingredients will help me to excel in this venture. I am prepared for the extreme challenge either way!"
Spencer is a fully independent student carrying the full burden of tuition and living costs, working in the CIA Admissions Office and picking up odd jobs. To his benefactors at Jones Dairy Farm, he says, "I hope to meet you and give you a private tour of our facilities to show you that your scholarship generosity is put to hard work, and that scholarships are very essential to many students attending college."
Christopher Cox
Bristol, RI
BPS Culinary Arts, March 2008
Jones Dairy Farm Scholarship
Christopher Cox, age 25, didn't discover the right educational and career direction until he became first a prep cook and then the manager of the Hemenway's Seafood Grill and Oyster Bar in Providence, Rhode Island, located near his home town of Bristol. "The operating manager was no other than a Culinary alum who spoke highly of this Alma Mater." Now, Chris is mid-chapter in his CIA Bachelor's of Professional Studies degree program.
Chris, who did his Externship at the Ritz-Carlton Beach Resort in Naples, Florida, wants to work at a world class resort like the Ritz-Carlton when he graduates from the CIA. "I would like to learn everything I can from them—the ins and outs of the industry. I then want to open a smaller resort myself."
In addition to his culinary and academic coursework, Christopher works 15 to 60 hours a week on campus as a Recreation Center Manager, Senior Tour Guide, and Senior Resident Assistant.
He is also active many clubs and activities.
"These clubs and activities have greatly influenced and shaped my culinary education," said Chris. "Without your generous scholarship support, students like me at The Culinary Institute of America would not be able to fully appreciate the richness of the curriculum." Having a portion of his academic financial burden fulfilled, Chris is able concentrate more in-depth on school work—and the campus community activities that have factored so much in his education.
Asa Rodriguez '05
Bob Evans Farms Scholarship
Asa started working in foodservice when he was sixteen. Searching for a job that would keep him busy, he soon discovered that cooking was something he really loved to do.
He feels that working with the chefs during his externship at Handke's Cuisine in Columbus, Ohio, was "the best culinary experience."
After graduating from the associate degree program, Asa plans to travel through Europe. Studying under the world's top chefs is something he has looked forward to since he began his career. He then plans to open his own restaurant. Currently, Asa works at the Gilded Otter, in New Paltz, New York.
Glenn Dee '04
Confrérie de la Chaîne des Rôtisseurs/Hal J. Rosoff Memorial Scholarship
"This scholarship not only made my education possible, but it reminded me of the importance of educational gifts and social responsibility."
Glenn, of Hollywood, FL, comes from a family of six veterinarians, all of whom believe cooking is "a fundamental part of life that holds families together." After working in various restaurants, Glenn took the advice of one of his bosses, a CIA alumnus, and enrolled at the college.
Glenn is a member of Chef's Supporting Agriculture, the Ale and Lager Educational Society, the Gourmet Society and the Ice Carving Club. He also enjoys fly fishing, home brewing, and snowboarding.
Upon graduating, Glenn would like to continue learning to be a better chef while maintaining his personal and professional values. "I am mentally and physically athletic and adventurous - continually strengthening my body and mind for what the future will bring."
Carmine DePasquale '04
Wine Spectator Magazine Scholarship for Excellence in Wine Studies
The child of two Italian immigrants, Carmine took his first foodservice position as a dishwasher at a pizzeria when he was only a youngster. Growing up, he dreamed of attending The Culinary Institute as he watched "Cooking Secrets of the CIA" on public television. "Cooking is a wonderful way for me to celebrate my Italian heritage."
Carmine spent his externship at Mario Batali's Babbo Ristorante in New York City, where he felt his skills and food knowledge were really challenged. His favorite class has been Wines and Beverages because "it triggered my interest in pursuing wines studies further in the future."
Upon graduation from the bachelor's degree program in Culinary Arts, Carmine would like to travel to Italy to work and gain experience for a while. Eventually, he plans on opening a restaurant in the States, obtaining a managerial position, or becoming a sommelier at a fine dining Italian restaurant.
Christopher Schobel '04
Housewares Charity Foundation Scholarship in Honor of Chuck Williams
Christopher, of New York City, worked at restaurants while studying business at St. Thomas and Rutgers University. He describes his experience as a commodities trader on the floor of the New York Mercantile Exchange as "fast and furious - just like a professional kitchen." Eventually, his passion for cooking prevailed and he enrolled at the CIA.
As a student, Christopher is excitedly researching possible externship locations in Melbourne, Australia, and London. "I think this program provides a great opportunity to travel, learn new cultures, and experience life outside of the everyday."
Christopher would like to travel throughout Europe after graduation in order to learn about a variety of cultures before settling in a job in New York City. He aspires to own a restaurant and be a celebrity chef.
2004 Alumni Scholarship Recipients
Yarilee Alvarez lived in Puerto Rico until she was six before moving with her family to Farmingville, New York. She grew up watching her grandmothers in the kitchen, and by the time she was nine, she was cooking dinner for the whole family. She externed at the Windsor Court Hotel in New Orleans where she enjoyed plating all the desserts. On campus, Yarilee assists with events hosted by the Latin Club, OYE ME, and the Black Culinarian Society. She says, "I decided to come to the CIA because it's the best, and you take your education with you forever." Her dream is to one day own a pastry shop.
Manu Chandra '03
International Student Scholarship
Manu, of New Delhi, India, earned a degree in History from St. Stephen's College at Delhi University, but food has always been his true calling. Since working for a catering company during high school and learning from his grandparents (both avid cooks), he had his heart set on attending The Culinary Institute of America. "My family always encouraged me to follow my dreams and they sacrificed to allow me the opportunity to attend the CIA."
"My favorite classes have been those that taught me the fundamentals." Manu feels that learning those basic skills has been the most rewarding. His externship at Café Centro in New York City was also a valuable experience.
Manu's goal is "to be a pioneer in the culinary field in India." He believes that is achievable with the foundation of skills that the CIA is providing him. "I plan to be the best in my field while keeping my head firmly planted on my shoulders."
Cortney Bergbigler '04
Chef Alfred Natale Memorial Scholarship
"My short-term goal is to graduate from the bachelor's degree program with honors. Upon graduation, I plan to work for a five-star resort or corporation, such as Walt Disney World, where I completed my externship, to work on improving and sharpening my culinary skills. I would also like to travel around the world to learn about different types of cuisines and cultures."
"My long-term goal is to open a restaurant in my hometown of Eaton, OH. The restaurant, which I've already named Eaton Country Meadows, will provide its guests with local, quality meats and produce, giving credit to the growers directly on the menu. After the restaurant becomes established, I would like to teach young adults in my community about my passion for the culinary arts, just as The Culinary Institute of America's chef-instructors have done for me."
Thank You to the Friends of the CIA
The Hudson Valley Scholarship award came as a big surprise and it is highly advantageous. As I embark upon my sophomore year at The Culinary Institute of America, I realize how very important an AOS degree is to me. I thank you for helping with my tuition. I now have a much easier time affording the school that can make all my dreams come true.
Without my degree from the CIA, I could not attain my goal of owning my own café/bakery. I have had this goal since I started working at a local farm market, Overlook Farm Market. Because of your kindness, I am one step closer to achieving my goal. It is people such as you who make dreams come true.
Appreciatively,
Nicole C. Orts '04
Marlboro, NY
Associate Degree in Baking and Pastry Arts
Jonathan Bowden '03
National Association for the Specialty Food Trade, Inc. Scholarship
Jonathan, of El Paso, TX, discovered his talent for baking when he enrolled in a two-year culinary arts vocational program in high school. After researching culinary schools, he knew that the CIA was the right choice for him.
Maintaining an impressive 3.79 GPA, Jonathan works as a pastry cook and food runner for the on-campus American Bounty Restaurant, where he had his most memorable experience as a student. "I tried the pan-seared foie gras over caramelized onion confit and it was the best thing I'd ever eaten - that's when I knew just how top notch the CIA really is."
Jung Won Han '03
BOT/Fellow Leadership Scholarship
Jung realizes that money doesn't "come easy" and that hard work is the only way to make it to the top. "I have endurance. If I want to achieve something, I keep trying until I reach my goal."
Jung has loved baking cookies and cakes since she was a child. She learned of the CIA one day while perusing the Internet and enrolled soon after. She externed at Empress of Desserts in Seattle, WA.
Enrolled in the bachelor's degree program in Baking & Pastry Arts Management so she can learn "business and marketing techniques," Jung, who is from Seoul, South Korea, plans to return to her hometown to open a bakeshop.
Christine Nunn '03
Kathleen and Anthony Greco Memorial Scholarship
Christine, of Fair Lawn, New Jersey, jokes about how she used to watch Julia Child with her mother "on a black and white TV!" She has "always been interested in cooking, the history of dining, etiquette, and gastronomy." She is equally passionate about writing and has a bachelor's degree in English Literature from Montclair State University.
Carrying a 3.31 GPA in the associate degree program, Christine recently returned from her externship at Whole Foods Market, Inc. which is the world's largest natural and organic foods supermarket chain.
Christine is getting a head start on her anticipated food writing career by critiquing food for the local newspaper. She feels that her "extensive education, professional experience and dedication" will make her a success.
Steven Jarczyk '03
Société Culinaire Philanthropique Endowed Scholarship
Steven, of Palatine, Illinois, found his passion for food after he attended a Foodservice Management course in high school where he earned a grade that was rewarded with a meal at Charlie Trotter's restaurant.
Thrilled to receive the Société Culinaire Philanthropique Scholarship he said, "It touches me that others see the potential in me and are willing to supplement my desire to become a great chef in the future."
Steven's goal is to "own a small restaurant where I can express my idea of fine foods. I want to provide the public with an experience, not only in food and wine, but also through the interaction with people in incredible surroundings that you can't find anywhere else."
Sarah Anastasi '04
AOS Culinary Arts
"Thank you so much for supporting my dreams. I will not let you down."
Sarah, 20, has wanted to be a chef since she was eight years old. Since then, she said, she has set many goals for herself.
At the Institute, Sarah's most memorable class was Breakfast Cookery where class starts at 2 a.m. everyday, and where students are introduced to the basic skills necessary to prepare breakfast in a foodservice organization.
Sarah externed at the Ritz Carlton Hotel in Naples, Florida. She describes her experience there saying, "I experienced the best the world had to offer."
Sarah worked for the Alumni Office and Functions Department on campus about fifteen to twenty five hours a week in addition to her studies. Sarah dedicated herself to her coursework and made the Dean's List. Her other interests include traveling and fitness.
After graduation, Sarah planned to study abroad in France and master French cuisine. Her goal was to bring the real, traditional cuisine of France back to America when she returned home.
Bethany Gray '03
Four Seasons Hotels and Resorts Scholarship
Bethany, of Minot, ME, has loved baking ever since her mother taught her how to make fudge when she was a young girl. Her parents have always encouraged Bethany to follow her dreams and reach her goal of graduating from the CIA.
In her free time, Bethany enjoys reading and going to church. She especially likes baking for a local veteran's office.
Anxious to get into the industry, Bethany looks forward to graduating and pursuing her dream of becoming a pastry chef. She plans on working at various resorts and cafés before eventually opening her own bakeshop. "I truly enjoy feeding people and it makes me so happy to make others feel special."
Joshua Fontaine '03
Louis Greenspan Memorial Endowed Scholarship
Joshua, of Amenia, NY, says his passion for cooking "was definitely handed down by my family." His entire extended family lives within a 10-mile radius and regularly gathers for meals.
The executive chef of High Watch Farm, an organic farm market where Joshua once worked, encouraged him to attend culinary school. As a Hudson Valley native, The Culinary Institute of America "was the obvious choice."
Joshua works nearly full-time at a country club to offset the cost of tuition. Extremely grateful for his Louis Greenspan Memorial Endowed Scholarship, he said, "It is a true privilege to be the recipient of this scholarship - it is the reason that I will be able to enroll in and complete the bachelor's degree program."
Upon graduation, Joshua aspires to owning a restaurant where he can create a "fun work environment within the serious nature of a fine-dining restaurant."
Devin Young '04
Patricia Dooley Fortenbaugh Bachelor's Degree Scholarship
Devin's dedication to foodservice most likely comes from her grandmother -an 81-year-old private caterer. She enrolled at the CIA after a visit to the campus during her senior year of high school.
A member of the Black Culinarian Society, Devin also maintains a 3.5 GPA. Her most memorable class has been Garde Manger. "I loved creating apéritif's and appetizers that require a great amount of patience and dexterity."
Upon graduation from the bachelor's degree program, Devin would like to travel to Italy to learn the culture and cuisine before eventually opening her own Italian restaurant. Once she is successful, she is interested in also earning a degree in psychology, which she finds "equally fascinating."
Arlin Smith '05
Jane Young Wallace Memorial Scholarship
Encouraged by his father's work ethic and advice to do everything to the best of his ability, Arlin's career is off to a great start at the CIA. After attending a vocational culinary arts school and winning the Chef of the Year title, he knew attending the CIA was his next step.
Arlin is very grateful for his Jane Young Wallace Memorial Scholarship. "To me, it sends the message that there are people who really care and are willing to help the future of our industry."
Arlin is focused and dedicated to making the best of his education by earning top grades as he pursues his bachelor's degree. When he isn't working at his part-time job at Bread Alone (owned by Daniel Leader '76), Arlin enjoys scuba diving, snowboarding and billiards.
Glenn Dee '04
Confrérie de la Chaîne des Rôtisseurs/Hal J. Rosoff Memorial Scholarship
"This scholarship not only made my education possible, but it reminded me of the importance of educational gifts and social responsibility."
Glenn, of Hollywood, FL, comes from a family of six veterinarians, all of whom believe cooking is "a fundamental part of life that holds families together." After working in various restaurants, Glenn took the advice of one of his bosses, a CIA alumnus, and enrolled at the college.
Glenn is a member of Chef's Supporting Agriculture, the Ale and Lager Educational Society, the Gourmet Society and the Ice Carving Club. He also enjoys fly fishing, home brewing, and snowboarding.
Upon graduating, Glenn would like to continue learning to be a better chef while maintaining his personal and professional values. "I am mentally and physically athletic and adventurous - continually strengthening my body and mind for what the future will bring."
Christopher Cole Ratliff '05
Paul Bocuse Endowed Scholarship
"This scholarship is an honor. I feel blessed to have my financial burden lifted-and in honor of Chef Bocuse, my role model and inspiration."
Cole, of Ramona, CA, is a devout Christian who feels that he found his passion for cooking through God's grace. Growing up on a farm, "I've been preparing to be a chef since I was five years old."
When Cole isn't working for the Continuing Education Department, he enjoys weightlifting, racquetball, and hiking. He is also a member of the Student Council, the Gourmet Society, and Culinary Christian Fellowship.
Cole chose the CIA's bachelor's degree program because he feels it will prepare him to achieve his goals - he hopes to be the founder of a restaurant group and a well-known chef.
Katie McKenna, class of 2004
How did you become involved in foodservice?
My road to a career in foodservice was indirect. When I was 18 years old, and expected to choose what I wanted to do with the rest of my life, I chose journalism. Journalism was easy and interesting, and while I didn't love it, I didn't dislike it and was running short of available time to choose a major. I completed my degree and obtained a job in television production, where I quickly learned that just liking a career isn't good enough. A career must stem from a passion and love. Looking around me, I saw a group of unhappy co-workers stuck in their well-paying, yet overly stressful, jobs, miserable with their lives. I made a decision then and there; I would put my happiness first and left my job. It wasn't until weeks later, while looking for a job in a poor economy that my sister asked me what I really loved to do. I replied that I love to bake and she suggested I go to school for just that. It was the first time it ever crossed my mind, and from then on, there has been no other option for me.
Who was your inspiration?
It would have to be my mom. I had the chance to have five years alone with my mother at home while my older brother and sister were in school and before my younger brother arrived. Many of my earliest memories are in the kitchen baking with my mom, or watching her fix dinner. Food always brought my family together and I have always loved big meals where the effort of a few people can make so many happy. My mom is wonderful at making people happy and preparing every dish with plenty of love.
Describe your externship experience.
My externship was spent at MasterFoods (M&M Mars) in Hackettstown, NJ. It was a good experience, though different from any of my other classmates'. The most memorable part of my experience was developing a product for the company that is currently in consumer test and is expected to be on the shelves within the next three years. It was an amazing opportunity for me to be taken seriously and given the chance to prove myself.
What are your goals?
My personal goal is, simply, to be happy. Nothing is more important to me than achieving that goal and I can honestly say, I've never been so happy as I am now. That is how I know my life is moving in the right direction. I look forward to the opportunity to repay The Culinary Institute of America for the passion I've developed and the feeling of overwhelming happiness given to me by my education. My professional goal is to graduate from The Institute and then to continue my education overseas in an apprenticeship. While I will have had the opportunity to learn the necessary skills here at school, I would like to put them to use in a way where they will become ingrained into my everyday life, like breathing. I have no desire to be famous, or even well known - just a chef passionate about what she does with an amazing ability for her craft. After I experience a new way of life in Europe, I would like to return to the U.S. and use what I have learned in a small bakery. Somewhere along the line, I'd like to return to MasterFoods and, eventually, open a bed and breakfast with a small café in it. It all sounds like a dream to me, but this is one dream I'll be awake for.
In addition to financial assistance, what does this scholarship mean to you?
Receiving this scholarship makes me feel very proud of myself. I came to the CIA without a lot of experience and have been very self-conscious because of it. It is inherent in my character to gain knowledge and experience in every situation - and I am spending my time here fulfilling that need. The more I learn about baking and pastries, the less I feel I know. I have a long road ahead of me, and I can't wait to travel it, learning something new every day. In receiving this scholarship, I feel my hard work is recognized and it motivates me to try harder and push further to prove that choosing me was a worthwhile decision.
Dear Alumni,
I have been trying to think of a way to express my thanks and appreciation, but I have come to the conclusion that it is impossible. My happiness upon receiving the Alumni Scholarship is overwhelming.
The money you have awarded me provides such a sense of comfort. My parents, both highly educated, made a decision to help pay for two years of college for each of their four children, and leave the rest up to us. Not finishing college was never an option for any of us, so I took out loans and completed my education at a state university. Attending culinary school was not part of my plan at that point, so the loans, though considerable, weren't that frightening since I had the knowledge that I would leave college for a full time position in my field. That was a fine plan until I realized my true passion, and desire to attend the CIA. My loans now are daunting, but with your help, I now feel a much-needed sense of relief.
If you choose to follow my progress, you will see that your decision was a fine one. It not only assists me financially, but it motivates me to further prove myself. I truly love my work at the CIA and will be one of those lucky people who absolutely love what they do for a living. My goal in life is maintaining and sharing happiness. Thank you for the opportunity to achieve my goal.
Sincerely,
Katie McKenna
Eugenie Woo '03
International Wine and Food Society Scholarship
Eugenie has a family who loves food and brought her up to appreciate it. "I view food as an outlet of creativity in an environment of hospitality." Previously trained as a classical musician, Eugenie hadn't considered pursuing foodservice as a career until she discovered the CIA.
Interpersonal Communications was an eye-opening class for Eugenie. "It helped me to assess my goals, understand why they are my goals, and how I can be proactive in order to achieve those goals." Her externship at the Marriott Marquis in New York City introduced her to the world of hotels and she feels fortunate to have had the opportunity to train in every Food and Beverage department.
Eugenie is proud to be the first female president of the CIA's chapter of Eta Sigma Delta, an international honor society for students in hospitality management programs. She is carrying a 3.70 GPA and hopes to become a Food and Beverage director for a major hotel in New York.
Theresa Marquez
Santa Fe, New Mexico
BPS Culinary Arts Management
Theresa, of Santa Fe, New Mexico, has two dependant daughters and a grandson – Tiffany, 19, is a sophomore at Lake Forest College in Illinois; and Mia, 21 is raising her 2-year-old son, Nicolas, with Theresa's help.
Years ago, Theresa found herself "divorced, supporting two children, and trying to pay a mortgage with virtually no skills." Since being raised in a traditional Spanish family, she was "tremendous at taking care of people." Cooking was an extension of that care, and she challenged herself to go all the way by making it a career.
As a student at the Institute, Theresa is very active in Women Chefs and Restaurateurs and has maintained dean's list status each semester. Currently enrolled in the bachelor's degree program, she aspires to "have an exemplary career in foodservice."
Susan McCall '04
National Starch Foodservice Scholarship
"This show of faith is inspiring and only feeds me to do more and become more in this industry."
As a child, Susan found herself spending most of her time in the kitchen since "it was always the most interesting place to be." Her fascination with cooking stayed dormant for a few years, but resurfaced after she graduated from college and entered the workforce.
Susan externed at the Food Network. She loved learning to keep food ready for filming while still maintaining its delectable qualities.
With a degree in Advertising and Marketing, Susan hopes to propel her career into the research and development arena. She is part of a group of individuals that travels to different neighborhoods in New York City to learn and educate on food, culture, and community.
Theodore Diggs '04
Barnes & Noble Bookstores Scholarship
"As an aspiring chef and entrepreneur, this support makes me proud of my dreams and ambitions."
Theodore grew up in Bethesda, Maryland watching the Food Network. After practicing the basic cooking techniques he learned from TV, he eventually began experimenting with his own creations. When he entered high school, he started working in the industry and chose to attend the CIA.
Breakfast Cookery was Theodore's most memorable experience at the Institute. He enjoyed the early morning hours, and the comradery between classmates and chef.
Theodore's plans include traveling and working with "the best, most knowledgeable" professionals. He looks forward to opening his own restaurant in Washington D.C. It will provide fresh, regional cooking, geared toward a young crowd.
Brandi Stephens '05
Heublein Foundation Endowed Scholarship
Brandi always loved cooking, and when she was nine years old, a neighbor offered to pay her for one of her batches of cookies. Once Brandi realized she could earn money doing what she loved, she never strayed from the industry.
While externing at Topper's at the Wauwinet in Nantucket, Massachusetts, Brandi learned more than she dreamed. She was thrilled to work under executive chef Christopher Freeman '86 who helped her realize her potential. She has been offered a position there after she graduates.
In addition to Brandi's love of cooking, she also enjoys people, teaching, and entertaining. She hopes to combine her interests into her own cooking show.
Brandi works on campus as a Resident Assistant, a tutor, and an admissions representative/culinary demonstrator.
Christine Chung '04
DeBragga & Spitler Endowed Scholarship
Prior to attending the CIA, Christine worked for Hearst Corporation and POV magazine for six years in distribution, sales and marketing. Later she worked as a freelance clothing stylist for the print and advertising industry.
When she took a three-month cooking course at the French Culinary Institute in New York City, her interest in foodservice was peaked. The inspiration she felt from the experience led her to enroll at the CIA.
In October 2003, Christine externed at Meritus Mandarin in Singapore. She describes it as "a tremendous experience in which I learned about food and culture that is so different from anything we know in the West."
Christine hopes to travel and learn from as many of the world's best chefs as possible. Her goal is to one day be ranked among them. With her background in publishing and advertising, she is also interested in writing and food styling.
Megumi Okada '05
Cargill Diversity Scholarship in Memory of Chef Viktor Baumann
"This scholarship is a very special gift."
Megumi grew up in Tokyo, and always knew she wanted to be an artist. After studying ballet for many years, she broke her leg and was forced to give up her dream of being a ballerina. Already feeling a natural passion for baking, Megumi traded in her ballet slippers for a toque. She enjoys being a "pastry artist" because it enables her to express herself creatively, while still bringing joy to others.
At the Hotel Du Pont in Wilmington, Delaware, Megumi completed her externship.
After completing the bachelor's program, she hopes to travel to gain experience and build confidence. Her first stop will be Belgium. She one day plans to open a café.
Stephanie Childress '04
Michael J. Bailey Endowed Scholarship
When Stephanie was considering a career change after ten years as a legal assistant, she found herself remembering her time in the kitchen with her grandmother as a little girl in Lavernia, Texas. Stephanie remembered her love of baking, and decided to pursue her lifelong hobby as her new profession.
During her externship at the Deer Valley Resort in Park City, Utah, Stephanie rotated through the different kitchens. She said, "I learned a lot about myself and how much further I have to go." She developed an interest in hospitality management, food styling and catering, and plans to enroll in the CIA's bachelor's degree program to further her career.
Recently, Stephanie became a Resident Assistant on campus. She participates in the Baker's Club, and on weekends works as a caterer in New Jersey and Connecticut.
Laura Sawicki '05
Board of Trustees/Fellows of the Institute Leadership Scholarship
Laura graduated Cum Laude from The Colorado College with a bachelor's degree in Art History. She says, "Fine arts and art history are very closely linked to pastry arts. It was an easy and logical transition for me." She was first introduced to the foodservice industry when she was in high school and developed a "tremendous passion for the field."
About her externship at Canyon Ranch in Lenox, Massachusetts, Laura said, "I have grown, developed, and improved as a baker and an individual." She was thrilled for the opportunity to learn and foster her skills.
Laura is on the Dean's list. In addition to maintaining her 3.61 GPA, she works sixteen hours per week as a food stylist in Esopus.
Russell Carter, Jr. '04
Anheuser Busch Foundation Scholarship
"Thank you very much. I am very appreciative of the gift I have been given. This helps me by relieving some of the burden of paying for school, and it allows me to focus on my academic studies."
While studying Management and Marketing at Kutztown University of Pennsylvania, Russell became interested in cooking when he worked as a dishwasher. The chef and other cooks were influential in coaching him progress along the line, and helped him make the final decision to attend the CIA.
At Savona in Gulph Mills, Pennsylvania, Russell had a wonderful externship experience. Working under Chef Dominique Filoni made a huge impact. In particular, this French Certified Master Chef taught Russell ways to be more creative with his dishes.
Russell plans to travel and work throughout the country after graduating from the associate degree program in October, 2004. It is his goal to experience working with as many different foods and environments as possible.
Matthew O'Neil '04
R. C. Kopf Foundation Student Achievement Award
"Thank you. I really appreciate your generosity in helping me achieve my goals."
Matt, from Swampscott, Massachusetts, earned his bachelor's degree in Political Science from Bates College in Lewiston, Maine. He began working in a restaurant a few years after graduation, but it was not until he traveled through Italy and France that he decided to pursue a career in foodservice.
His most memorable experience at the CIA was his externship at the four-star No. 9 Park in Boston. This helped Matt define his career goals. "I want to be a chef-owner of a seaside fine dining restaurant overlooking Boston," he said, "with a fun, sophisticated atmosphere."
Matt has received numerous athletic honors, and in his free time, coaches youngsters in football.
R. Patrick Kelly '05
Partridge Invitation Club Scholarship
Patrick declared that by his second day of working in a restaurant, he was hooked on the industry. Even though he was only 16, he became certain that working in foodservice would remain his life-long passion.
Studying at the CIA inspired and enlightened Patrick. He especially enjoyed Garde Manger because of the "emphatic attention to detail."
Patrick hopes to own a restaurant and catering house. He exclaimed, "I will bring revolutionary refinement to the burgeoning Front Range of Colorado." Patrick has been on the Dean's List, and maintained perfect attendance.
Nicholas Cee '04
Alumni Scholarship
"I feel extremely fortunate to have been chosen for such a scholastic award. It only reinforces my drive to pursue the highest level of excellence possible."
Nicholas grew up in Orchard Park, New York. At fifteen, he took his first job as a dishwasher. Quickly falling in love with the industry, he advanced to higher positions. "There is nothing better than doing a job that you love with other people respecting you in the process," he said.
Nicholas completed his externship at the Grand Casino Tunica in Robinsonville, Mississippi. It was a memorable experience where he learned the ropes of running a successful casino. It led him to consider pursuing a career in the casino business after graduation.
Awarded with Dean's List honors, Nicholas was also named group leader for his first and second semesters. Inspired by his passion for food, Nicholas hopes to some day be called one of the best chefs in Manhattan.
Umang Srivastava '05
Ferdinand E. Metz Endowed Scholarship
Umang always loved being in the kitchen with his mother. But, as is common in India, boys are not supposed to be in the kitchen, so he was asked to leave. When his father, a lawyer in the Supreme Court of India, died twelve years ago, Umang decided to try something other than studying the family business of law. After earning a bachelor's degree in hotel management and catering technology in India, Umang enrolled at the CIA.
As an extern at the Ritz-Carlton in Naples, Florida, Umang worked to achieve the high standards that were expected both professionally and personally. He gained a new work ethic that will help him throughout his career.
After graduation, Umang hopes to open a chain of Indian restaurants in America. Also aiming to serve society, he wants to assist the poor and orphans, and eventually, would like to help feed hungry families in Africa.
Donald Schiavone '04
Michael J. Bailey Endowed Scholarship
Donald became involved in foodservice when he was a freshman in high school. Fascinated by cooking, he started out working the breakfast line at the neighborhood diner. The fascination never wore off, and he has continued to cook ever since.
As an extern at Sailfish Point POA in Stuart, Florida, Donald worked in a productive and educational environment. The experience helped him meet his goals while learning from some truly great chefs.
At the 2003 New York Food Show, Donald participated in a student team that won the grand prize. He was also awarded the Sarazin Cup during the 135th Annual Salon of Culinary Art, and acknowledged by the CIA Academic and Associate Deans for his individual work for the show.
Donald plans to expand his culinary knowledge throughout his career by learning different positions in the field. Ultimately, he hopes to become the executive chef of a large foodservice operation.
Kaysey Tate '06
Bachelor of Professional Studies, Culinary Arts Management
Kaysey says, "Working with food brings me a joy like no other. The blending of flavors, shapes, and colors amazes me." Both of her parents and grandmothers love to cook, and Kaysey's aunt owns a restaurant in Kingston, New York.
Fog Island Café in Nantucket was the location of Kaysey's externship. "It was a fast-paced restaurant that taught me precision and timing. It was a great learning experience."
"I am hoping to soon become an executive chef and then a food and beverage director," she continues, "After I have several years of experience I hope to own a fine dining restaurant."
Jackie Robinson '05
Joseph and Anne McCann Scholarship
Jackie became involved in foodservice when he was in junior high school. A family member was a chef, and Jackie would help out in the kitchen after school and during his summer vacations.
After graduating from the associate degree program, Jackie plans to enroll in the bachelor's program. With his degree, he plans to improve his management skills in order to become a leader in the foodservice industry.
This scholarship means a better life for Jackie and a brighter future for his children and grandchildren.
"Thank you for being a part of my education and I hope that one day I can be a blessing to someone as you have been a blessing to me."
Daniel Varady '05
Anthony Catelli, Sr. Scholarship
While still in high school, Daniel worked with his uncles, catering at a local hall. The experience gave him his first taste of the industry, and helped him discover his passion for the culinary arts.
Daniel's work in the Institute's Wines and Beverages course was a source of great pride for him, as he scored highest in the class. Winemaking has long been a part of his family's history, and in the future, Daniel plans to continue his family's tradition.
In addition to earning Dean's list honors, Daniel is a volunteer for the Garden State Wine Growers Association. He hopes to raise a family and travel the world while successfully owning a small winery with a dining room.