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Advancement : Advancement News & Resources : Barilla Corporation Continues its Support of the CIA
"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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Barilla Corporation Continues its Support of the CIA

The Culinary Institute of America would like to thank the Barilla Corporation for their continued support through the CIA Gifts-in-Kind program. Barilla Corporation graciously donates all dried pasta needs for our Hyde Park and Greystone campuses.

Barilla was founded in 1877 in Parma, more than 125 years ago, as a bread and pasta shop. Today it is Italy's largest food-processor, articulated into 29 production plants, with direct control over 10 mills supplying 70% of raw material requirements. In 2001, its production sites in Europe, Asia and America recorded an overall output of 1,265,000 tons of food products which were featured on dining tables the world over: semolina pasta, egg and filled pasta, pasta sauces, bread surrogates, short pastry and filled biscuits, snacks, cakes and crispbread.

It is because of the support of corporations like Barilla that the CIA can continue to offer the finest culinary education in the world.


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