CIA Student Bios | Culinary Institute of America

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Meet the CIA’s Students

High school graduates, college transfers, career changers, military veterans, food business professionals, entrepreneurs—students at The Culinary Institute of America bring with them diverse backgrounds, unique perspectives, and personal experiences from all walks of life. But they all share one thing in common: a passion to succeed in the food business.

Take the time to learn more about our students below. For even more profiles, check out .
Food Business Management
Alexis Brown

“I knew the baking and pastry program here at The Culinary Institute of America was the perfect place for me.”

Kodie Engel

"I like the amount of opportunities that I have—so many kitchens to eat from, the many different housing options, and the wide variety of job options for students."

Aaron Tarpley

“The CIA is the world’s premier culinary college, so it was the only choice for me.”

Joshua Turo

"The CIA has opened many paths for me...we are no longer going to school to cook & bake, but we are going to college to learn business, specialized cuisines, entrepreneurship, & advanced wines, beverages, and hospitality."
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Hospitality Management
Alessandra Sarria

“The CIA should be everyone’s first choice for pursuing a degree in the hospitality industry.”
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Culinary Science
Walker Alvey

"Embrace this school for everything it has to offer. The library is your dojo. Meet people—the personal and business connections you make here are priceless."

Charolette Browder

"The unique blending of education about science and food that the culinary science degree offers allows me to leave the CIA with the knowledge necessary to enter research and development kitchens."

Alexander Telinde

"I want to learn as much about food as I possibly can. CIA has given me the resources and the knowledge to pursue this dream and achieve it."

Matthew Tovey

"After graduation at the CIA, I plan to get a job in research and development with a food manufacturer. The culinary science program has provided me with a broad foundation of understanding on which to build my career."
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Applied Food Studies
Dan Salisbury

"The immense availability of resources and vast networking opportunities accessible to CIA students continues to amaze me."

Olushola Wadley

“I wanted to learn profound information about the culinary industry from talented and intellectual chefs and professors who cared about food just as much I did. It was the right choice for me to attend the CIA.”

Connor White

“The CIA teachers were the most impressive part of the Culinary Arts and Applied Food Studies programs.”
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Culinary Arts
Glenecia Gowans

“Eventually I want to own a restaurant. Working both sides of a restaurant will give me the hands-on experience and education I will need to pursue my dreams.”

Sarah Lubitz

“We are lucky enough to learn from a new chef for every class, and every chef gives you a different perspective.”

Steven Lyons

"The best thing I love about this college is the constant pursuit of providing what we need as students and chefs to succeed at school and in the food industry."

Kyle Wagner

“A degree from the CIA does not have to limit you to just a kitchen; the world is our doorstep to limitless opportunities.”
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Baking and Pastry Arts
Zachary Bryant

“Every single chef I’ve met has changed my life for the better. Each provided extensive and wise knowledge of the kitchen and life in general. I’ll never forget what my chefs have taught me.”

Austin Markland

“What most influenced my decision to pursue this career is the happiness that food can bring to people. This school is 100% dedication and professionalism.”

Alex Talbot

"The school has an amazing reputation and an amazing network. I knew that I could learn from the best of the industry while having the opportunity to find employment after I graduated."

Cindy Yuong

“If culinary is your passion, this is the right place for you.”
International Students
Shreeya Adka

“The best thing I like about the CIA is that they help you with your academics but also provide other services and activities which are essential for personal, social, and physical wellness.”

Nilson Chaves Netto

“I took a French culinary program. I decided to take what I learned and study at the best culinary school in the world...the CIA.”

Kenny Sugiarto

"I chose the CIA for its reputation. I asked chefs that I knew in Indonesia where I should go to college and they all said that the CIA is the best culinary school in the U.S., perhaps the world."

Riddhi Venkateshwaran

“My chef could see that the kitchen was where my heart was and he told me, ‘If you want to be a chef someday, go to the CIA’ and that was it.”
Veterans
Nathan Gunderson

"Getting involved opens so many doors for your present and future. Be someone that everyone wants to work with; it will take you far in life and this business."

Rodney Harvey

“I chose the CIA was because I am from a family of veterans and the CIA was founded specifically to provide culinary training to returning WWII veterans...I love it here. If you are driven, competitive, passionate, and a team player, then the CIA is the place for you.”

Kevin Markey

“The opportunities here at the CIA are endless. Networking with the chefs and alumni has brought me to Italy for the World Fair and Cornell University in New York for a conference on food security.”

Jennifer Rice

“Meeting and interacting with staff, faculty, and other members of the culinary community has enriched my life and career. Without the scholarship, I would not have been able to experience all of this!”
Student Athletes
Alexis Brown

“I knew the baking and pastry program here at The Culinary Institute of America was the perfect place for me.”

Jeremy Sawyer

“Come visit and see firsthand the passion. The network of alumni that the CIA has, along with career services after graduating, are things you won’t find just anywhere.”

Brynne Schlicher

“If cooking or baking is your passion, then this is absolutely the best place for you.”