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Advancement : Advancement News & Resources : More News
"I am so proud to be a scholarship recipient. It really helps me focus on my goals and what I need to do to accomplish them. I am ever so grateful for all who have been there for me in my journey to obtain my dream."

Irulian Dabbs
Austin, TX
AOS Culinary Arts, December 2007
BPS Culinary Arts, June 2009
Timothy Upton Memorial Scholarship

Irulian Dabbs was inspired to pursue a career in culinary arts after reading Anthony Bourdain's Kitchen Confidential. "Soon after reading the book, I applied and was hired at Freda's Seafood Grille in Austin, Texas," said Irulian. "There, I began my service industry career as a hostess. I loved the hustle and bustle of a busy night, the interactions with the customers, and the unique and wonderful people this industry allows you to meet."

Irulian, who has been on the Dean's List of Academic Achievement throughout her CIA career, was especially inspired by Chef Lynne Gigliotti '88, one of her first instructors outside her skills classes. "She is an amazing chef, a wonderful teacher, and I felt I could really relate to her with the tie of being females in a male dominated industry. She worked hard to get where she is and has been very important in my standards of what I want to achieve," said Irulian.

Her externship was at the Mansion On Turtle Creek in Dallas, Texas. "The head chef there was amazing," she said. "His food was cutting edge, and the staff was terrific and fun." Irulian worked garde manger and room service, and also did shifts with the saucier. "Those shifts in the early morning making all the sauces for dinner that night were the most amazing hours of my life. The saucier was an incredibly talented and particular chef from whom I gained a wealth of knowledge and advice."

Eventually, Irulian hopes to open her own restaurant in Austin, Texas. "I am on track thus far with the education portion and as soon as I am done here, I plan to travel and see the world, gain experience in the field, and then settle down and start the planning."

In the meantime to make ends meet, Irulian works approximately 20 hours a week as a waitress off campus in a fine dining establishment. "I am so proud to be a scholarship recipient," said Irulian. "It really helps me focus on my goals and what I need to do to accomplish them. I am ever so grateful for all who have been there for me in my journey to obtain my dream."

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More News – Continuted


Aramark Offers Students Financial Relief

ARAMARK extended its strong tradition of support by renewing a $300,000 scholarship fund for bachelor students at the CIA. Each year over the next decade, three $10,000 awards will go to deserving students enrolled in either the Culinary Arts Management Program, or the Baking and Pastry Arts Management Program.

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Glenn Dee, Marilyn Carlson Nelson and Curtis CarlsonGala Honoring Carlson Family Benefits Chefs-To-Be; CIA’s Largest Fundraising Event

November 2003 – The Culinary Institute of America (CIA) raised more money for student scholarships than any other single event in the college’s history at its Ninth Annual Gala in New York City on Thursday, October 23, 2003. The gala honored The Carlson Family, parent corporation of Radisson Hotels, TGI Fridays, and numerous other hospitality and foodservice companies.


Anton PlazaIndustry Leaders William & Patricia Anton Pledge $4.7 Million to The Culinary Institute of America

October 2003 – The largest personal gift in the history of The Culinary Institute of America (CIA) will provide much of the funding for the college to build a plaza with vistas overlooking the Hudson River on the CIA’s majestic Hyde Park, NY campus. William and Patricia Anton, leaders in the airport foodservice segment, are providing an unprecedented $4.7 million gift to the CIA for the facility.

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