Career Goals: To be the owner of a successful frozen desserts company focusing on sustainability, diverse flavors and health benefits. Also to own a Michelin star restaurant highlighting Southwest flavors and my Mexican roots.
Introduction to the Culinary Arts: My first foodservice job was at In N Out Burger in Arizona. Learned valuable lessons such as a sense of urgency, looking at failures as a way of improvement, value of customer service and to always be learning.
Life Lessons from the CIA: The importance of creating a culinary community that focuses on sustainability, diversity and compassion.
Degree: Associates in Occupational Studies, Baking and Pastry
Externship: The Fairmont Princess, Scottsdale, Arizona
Fun Facts: Her family is from Sonora, Mexico. Her favorite class has been Special Event Cakes & Plated Desserts. Her favorite thing to eat are her Grandma's tostadas.
Where are They Now?: Currently still at the CIA with a graduation date of 04/2021.

Career Goals: To own a small business, possibly a burger restaurant since there isn’t one in my hometown of Bristol Borough in Pennsylvania. I see it as a place for families to bond, friendships to grow, and for high school students to make money and give back to their community.
Introduction to the Culinary Arts: Hanging out at my Uncle Robert’s restaurant at the age of four. This is where I spent most weekends and where my passion and love for food started.
Life Lessons from the CIA: The Chefs pushed me to be a better person in and out of the kitchen and I have matured and gained self-confidence in the kitchen.
Degree: Food Business Management with a Japanese Cuisine Concentration
Externship: Yachtsman Steakhouse in the Disney Yacht Club Resort, Orlando, Florida
Fun Facts: First generation in her family to get a Bachelor’s degree.
Where are They Now?: Currently still at the CIA with a graduation date of 08/06/2020

Career Goals: My long-term goal is to incorporate my knowledge of environmental science, conservation and sustainability into the food realm while becoming a pastry chef.
Introduction to the Culinary Arts: I have wanted to become a pastry chef since the fifth grade watching my mother and grandmother cook and bake.
Life Lessons from the CIA: To take chances in order to enhance and refine skills and abilities. Chef Meli has been a big influence on her inside and outside the kitchen.
Degree: Applied Food Studies-Baking and Pastry with an Italian Cuisine Concentration.
Externship: Blackberry Farm, Walland, TN.
Fun Facts: Finds joy and comfort in the kitchen and is a major outdoor enthusiast. She loves hiking, kayaking and going to any Farmer's Market she can find.
Where are They Now?: Currently still at the CIA with a graduation date of 12/2021

Career Goals: Opening my own restaurant and curating a wine list of my choice. I see my restaurant as being my channel of expressing culinary art and presenting it to the world.
Introduction to the Culinary Arts: Food has always played a major role in my life. As a little girl I still remember watching my mother as she would cook some of my favorite dishes.
Life Lessons from the CIA: One must have the ability to work in a team with honest dedication while retaining one’s individuality and displaying initiative when required are key attributes to a healthy relationship with one’s colleagues and customers. Duty and responsibility go hand in hand.
Degree: Food Business Management with a concentration in Advanced Wine & Beverage.
Externship: Four Season Resort Walt Disney World, Orlando, Florida
Fun Facts: Her first job was at the Taj West End in Bangalore, India. After 10th grade she spent her summer vacations there to gain experience of what it is like in the real world, primarily in the baking and pastry department.
Where are They Now?: Currently still at the CIA with a graduation date of 08/07/2020

Career Goals: To open her own business along the lines of a French style patisserie and to give back to her community.
Introduction to the Culinary Arts: Her first foodservice job was as an unpaid intern at the Oberoi Hotel in New Delhi, India where she worked with the chef who handled the chocolate section for the hotel. She learned about tempering chocolate, making molded chocolates, bonbons and hand-rolled truffles.
Life Lessons from the CIA: She has learned to look at everything from different perspectives, and taught how to focus and change the way she thinks in order to have a clear head, be efficient, and execute pastries better, all in a very relatable way.
Degree: Associates degree in Baking and Pastry
Externship: The Magic Kingdom Central Bakery at the Walt Disney World Resort in Orlando, FL.
Fun Facts: Since she was 10 years old she has been interested in baking and pastry and was always curious about the processes that led to creating something beautiful.
Where are They Now?: Currently still at the CIA with a graduation date of 8/2020.

Career Goals: To open his own bakery in Southern California because baking sweets is calming, he has a big sweet tooth, and it is his passion.
Introduction to the Culinary Arts: Baking for his family. Attending the CIA will be his first real experience with the Culinary Arts.
Life Lessons from the CIA: He hopes to complete his education and learn all he can while attending the CIA to further his goals.
Degree: Associates degree in Baking and Pastry Arts.
Externship: Unknown
Fun Facts: He wants to travel to France and Japan to learn their baking techniques and styles. He also loves music and trying new recipes.
Where are They Now?: Currently still at the CIA with a graduation date of 2022

Career Goals: To own his own restaurant and create a successful career and enrich his life personally.
Introduction to the Culinary Arts: Growing up in Puerto Rico he had the opportunity to meet multiple Chefs who had graduated from the CIA and also worked in a restaurant. This started him on the path to becoming a Chef.
Life Lessons from the CIA: He hopes to continue his education because the most important thing when cooking is seeing that satisfaction in the other person's smile.
Degree: Bachelor's Degree in Food Business Management with Culinary Arts Track.
Externship: Unknown
Fun Facts: He has been playing violin since he was 4 years old, playing piano since he was 6 and is an actor.
Where are They Now?: Currently still at the CIA with a graduation date of 2023

Career Goals: To create a better future for her daughter, make her dream of becoming a Chef a reality.
Introduction to the Culinary Arts: She started cooking when she was 4 years old with her Grandmother and has had a passion for food ever since, especially after seeing the movie Chef.
Life Lessons from the CIA: To serve an experience and not just a dish or even a meal and change the way the world thinks about food.
Degree: Associates degree in Culinary Arts.
Externship: Unkown
Where are They Now?: Graduated April 2021

Career Goals: He wants to run his own restaurant by getting the most out of his education at the CIA.
Introduction to the Culinary Arts: He started at a very young age from watching food shows like Chopped. He had his first job in a kitchen in 7th grade and since then cooking has become a passion of his.
Life Lessons from the CIA: Looking forward to learning the proper discipline and humbleness in the kitchen and experience the in's and out's of running a restaurant. CIA Instructor Chef Schwartz and Chef Sneller inspire him and make cooking fun.
Degree: Bachelor's Degree in Culinary Science.
Externship: Unknown, but hoping for NY or Singapore.

Fun Facts: He has been self-taught up until now and is not afraid to roll up his sleeves and get his hands dirty to achieve his goals.
Where are They Now?: Currently still at the CIA with a graduation date of 2023

Career Goals: Hopes to one day open a cafe after obtaining plenty of experience of trial and error.

Introduction to the Culinary Arts: She was first exposed in High School through the Careers Through Culinary Arts Program (C-CAP). This happens to be another non-profit that Tuxton supports.
Life Lessons from the CIA: Hopes to learn from her mistakes and take away years of knowledge and experience from the Chef instructors.
Degree: Associates degree in Baking and Pastry Arts.
Externship: Petit Trois le Valley, Hollywood, CA
Fun Facts: She won the C-CAP Los Angeles annual cooking competition in order to gain a scholarship to the CIA.
Where are They Now?: Currently still at the CIA with a graduation date of 12/2021.

Career Goals: To one day open her own bakery and learn how to make food from all over the world, including pastries and baked goods.
Introduction to the Culinary Arts: It all began with her Mom baking in elementary school. They also decorated cakes and made a business out of it. Baking became her passion and continues to watch countless baking and cooking shows.
Life Lessons from the CIA: She looks forward to being taught by the best to make her better than she is and to create the connections and skills to reach her goals.
Degree: Bachelor's Degree in Food Business Management with Baking and Pastry Arts Track.
Externship: Unknown
Fun Facts: She opened her own flan business and participated in the SkillsUSA baking competition.
Where are They Now?: Currently still at the CIA with a graduation date of 2023.