你是怎么对食物产生兴趣的?
I have always had an insatiable curiosity about food and a burning desire to understand the whys of cooking. I found myself questioning so many different aspects of cooking as I helped my mother cook. I never thought about pursuing a career in it until my junior year of high school when I took a “home ec” class as an elective. Once I began learning about the ins and out of food and cooking, I fell in love. I immediately knew there was nothing else I could ever dream of spending the rest of my life doing.
你为什么选择中情局?
I actually started my culinary education at a different cooking school, where I quickly noticed that all of the materials we were using in class—from our textbooks to our utensils—是由美国烹饪学院制作的吗. It was at this point that I figured I should just cut out the middle man and apply to the CIA. 当我得知 威廉希尔中文烹饪科学学位课程 and its unique dedication to understanding food, I felt it was an obvious fit for me.
你最喜欢威廉希尔中文的哪一点?
The best part about going to the CIA is all of the connections you make during your time here. 你不仅可以建立一个网络 你们有很棒的厨师当教练, but you are able to connect with the future generation of culinary professionals as you work alongside them in all of your classes. 此外, all of the people you come into contact with at the CIA have something to teach you and they are all willing to share that knowledge if you are willing to listen.
Do you belong to any clubs or participate in any activities/sports on campus?
我是…的成员 Eta Sigma Delta荣誉协会, which is the CIA chapter of the international hospitality management honor society. 我们这个俱乐部的主要焦点是社区服务, and we sponsor numerous community service activities both on and off campus every semester. 另外, 我是烹饪科学俱乐部的副主席, where I am able to share my passion for the blending of science and food with students outside of the 烹饪科学 program through the various tastings and events we organize.
你最喜欢做什么菜?
My favorite dish would be chicken roulade because it is incredibly simple to make, 但它看起来超级豪华. It’s great for when I’m trying to impress my friends and family without having to do too much work. A seared chicken breast roulade stuffed with spinach and Parmesan served over roasted vegetable risotto with a wine and herb reduction sauce is sure to impress anyone without completely exhausting the chef.
How has your CIA education prepared you for the business side of food?
An education from 美国烹饪学院 provides you with 这些都是成功的必备技能 within the kitchen as well as the knowledge needed to successfully survive out of the kitchen. 我们不仅学会了正确的烹饪和烘焙方法, but we also learn about menu development and profit-and-loss statements. The CIA produces well-rounded culinary professionals, not just chefs and bakers.
What is the best lesson you’ve learned while at the CIA?
One of the most striking lessons I’ve learned during my time at the CIA is the importance of not cutting corners. Whether you’re browning the tomato paste for a veal stock, 打面团, 或者炖排骨, 好事需要时间. Don’t try and rush something for the sake of getting it done faster; you will always lose something important in cutting down the process. 这不仅适用于食物...rushing through life will make you miss all the important little details.
What are your career goals and how will your CIA education help you get there?
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. 我有一个梦想，使方便食品健康, and teaching nutrition and mindful eating to children in an attempt to create a generation that has a greater appreciation for the food they are consuming on a daily basis.
What advice would you give to a new student or someone who is considering attending the CIA?
永不停留. 好永远不够好. Keep pushing until you break through that wall standing in your way. 你的能力比你想象的要大得多, but you have to put in the effort to prove it to yourself. And the only person you should be proving anything to or comparing yourself to is yourself. 永远努力做比昨天更好的自己. 读书, 学习比率, 问问题, 很好奇, 保持激情, 做好工作, 最重要的是保持谦虚. There are so many beautiful things to come in your future, but never forget where you started. We all cut ourselves mincing shallots at some point in our careers...don’t let your newfound dexterity allow you to forget that.