| Jered Greenwald
San Diego, CA
AOS Culinary Arts, April 2007
BPS Culinary Arts, November 2008
Jones Dairy Farm Scholarship
Jered Greenwald has been
interested in cooking and the culinary arts for many years, "So long, in fact,"
said Jered, "that I can't pinpoint a specific moment
or time that changed me." Jered, who just turned 33,
was working at the Automobile Club of Southern California in their Emergency
Road Service Department. "I loved my job but have always had a passion for
cooking, and I wanted to be involved in something I loved."
He started his foodservice career volunteering for a friend
at CHIVE, a restaurant in the Gaslamp District of downtown
San Diego. "Later, I became a paid
staff member plating desserts during Friday and Saturday nights. The chef of
CHIVE was a CIA graduate, which is how I first learned of the school. I loved
cooking food that my guests loved. It made me proud and gave me the desire to
continue my culinary education at the same school my chef attended."
A Dean's list student at the CIA who has also been
recognized for his perfect attendance, Jered has
worked with many amazing and talented chefs at the CIA. "One stand-out chef who
inspired me was Chef Cheng with her kindness and
passion for Asian cuisine," said Jered. "I still look
back fondly and remember the little tips she shared that made us all more
successful cooks."
His studies have also inspired his passion for charcuterie—the
making of fresh and aged sausages as well as pates, terrines, and other meat
products. His plans to continue this study include travel in Europe,
and possibly working on pig farms in Europe and in the
United
States.
For a part-time job while studying, "I work at The Kitchen
Drawer, which provides many CIA students with the little tools and equipment
they like to add to their knife kits. I have learned to sharpen knives using
both knife-sharpening machines and traditional Japanese waterstones.
This has become another passion in my life that only makes my cooking more
enjoyable."
Jered works at The Kitchen Drawer
as much as school will allow, typically 10–15 hrs per week. "Because I am a new
father, the majority of time I have outside of class is spent with my daughter,
studying, or working. Because my wife works full-time, I watch my daughter
often, which leaves even less time for work. The financial boost from this
scholarship will greatly assist in paying for the books required for my next
semester, as well as my upcoming Food and Wine seminar. Thank you again for the
support you give to students like me."
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