| Jon Vance
Davenport, IA
BPS Culinary Arts, September 2009
American Roland Food Scholarship
Jon Vance's first foodservice job was at a local ice cream
shop making malts and shakes. "It really wasn't challenging but it was a good
experience. This experience allowed me first hand experience with customers,
and I got to see the looks on their face when they enjoyed something that I had
made just for them."
His grandmother's love and zest for cooking inspired Jon to
make a career as a chef. "I have always been interested in food and cooking,"
he said. In high school, he participated in ProStart, part of Davenport
Community School's
broad Family and Consumer Science program. The ProStart curriculum is a
four-term class open to juniors and seniors that offers both classroom learning
and work experience. Developed by the National Restaurant Association, it
introduces students to the fast growing industry of culinary (foods)/hospitality
careers. In the program, Jon was able to study advanced cooking and take part
in competitions.
Jon completed his CIA externship requirements at Ameristar
Hotel & Casino in Council Bluffs, Iowa.
He described it as a great opportunity where he learned about working in a
corporate environment.
Jon's short-term goal is to become the ACF's youngest
Certified Master Chef. "Aside from that, I want to open my own restaurant with
my brother. I also want to compete in the Culinary Olympics."
The American Roland Food Scholarship is a vital component to
help Jon reach those goals. "I am paying for college on my own, so the support
that's been awarded to me is extremely appreciated. I can't thank you enough
for helping me further my culinary education.
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