Any CIA students out there?

[Chefmeow]

I am a CIA grad '99 and am searching for current students. I visited CIA about 2 months ago for a really intense CE program (through work) and was very impressed by the changes on campus. I would love to hear from you!

[melissah]

I don't go there, but they called my house, seeing if I'd like to visit the school. How did you like it?

I was kind of confused that they require you to have experience in the food business, though.. I'm in high school, how would that happen?

[CookinTim]

I am a CIA student who is LOVING it.

PS - The reason they require you to have some training before you get here is to make sure you are serious about this industry. You just need to get a job or volunteer in some kitchen.

[Chefmeow]

Hi Melissah and CookinTim!
Melissah, what CookinTim said is right. The requirement to have experience before being accepted into the school is a fairly new thing, to my knowledge, in the last decade. When I applied (1996?) I had no experience, and they required at least 6 months cooking experience, 75% or more made from scratch. It was a catch 22 because I had no cooking experience and nobody wanted to hire me because of that, so how was I supposed to apply to the school? A friend who's dad owned a local upstate NY restaurant needed a prep/dishwasher, so I took the job. As fate would have it, about 2 months into the job, the broiler cook called in sick on a Friday night, and I volunteered to step in... the rest is history.

Melissah, I don't know if they still require it, but I also had to take a culinary math test before they would accept me. Math was never my forte, and I failed miserably. The recruiter took pity on me, and I promised I would get tutoring, and she said I could come back and retake it. I paid a local state college student $10 an hour, and using the practice guide they give you, passed on my second try with flying colors. I did very well at the CIA, I actually became a Fellow (which is- after you graduate -you have a chance to apply for- it is a back or front of the house chef/instructor assistant position for 6 months). I did lots of other stuff at the school after that, including working in the film/video/research department and recieved a scholarship from the Italian Trade Commision to study Italian food, wine, culture, language. I am not trying to toot my own horn here, I just want you, and CookinTim to know of the wonderful opportunities that can happen at that school, and after.

I really do believe a degree from an accredited/respected school does accelerate your rate of advancement- or at least get your foot in the door faster. I started school with no professional experience at the age of 27. I am now 34, and an Executive Chef with Compass Group- servicing the Boeing, Wichita facility. It is a huge responsibilty, given the sheer numbers of people we feed every day. Also, keep in mind, geography. My husband and I are big fish in a small pond- (there are only 2 other graduates working in this town, plus one former CIA instructor working for Excel Corp). I would probably still be a line cook at Gotham if I had stayed in NY. There is nothing wrong with that either, I know I would have gained tons more knowledge. However, I have chosen foodservice- the hours, the flexibility, the pay all work for me. Quality of life is very important to me.

COOKINTIM!!!!! Tell me about yourself! Where are you from, how old are you, where in the program are you? Have you had Chef Clark for Fish Kitchen yet- OMG- he is terrifying in the kitchen, but a sweet old retired Marine(?), Harley guy- really a pussycat. I heard he kicked his entire class out of the kitchen one time, and proceeded to cook all the food for all the stations for that day's lunch service- and made the class watch through the windows!

I know this was long, but the CIA holds a dear place in my heart, and always will . I really believe it gave me the foundation to get where I am today and the confidence to keep moving upwards. Good luck to both of you- Happy Cooking!

[CookinTim]

ChefMeow, like you probably guessed, my name is Tim. I'm from Baltimore, Maryland and I just started at the CIA. I've been here about 6 weeks - I have one week left in B block, and then I will be moving into Fish Kitchen with Chef Clark! I've heard a lot about him, but I'm the kind of guy who likes the crazy old timers, so I'm figuring I'll love him.

I absoloutley love it here. Every class - even the classroom ones in B Block - are facinating, and the instructors are amazing. I just got back - literally, minutes ago - from picking wild morel mushrooms in the state park a few miles up Route 9 with Professor Stein. Tony Bourdain spoke along with Fergus Henderson about 3 weeks ago. In a few weeks there's a truffle tasting. What more can you ask for?

[Chefmeow]

Dude, you are in the culinary MECCA!!!!!!!! Enjoy it, every minute, every second. (remember, your tuition comes out to paying about $100 a day). Learn and bond with your classmates. When I was a Fellow, I would tell the students on their last day finishing St. Andrews kitchen,: I]You are almost at the end of your journey- you think you are the most tight knit group on the planet- but in just a few weeks- you will all be scattered to the four points of the globe. Take away what you have learned from each other and cultivate the relationships you have formed- the culinary world is a small and intimate community [/i]
I am so jealous you were picking morels!!! Where on Rt 9? I used to live in New Paltz, on an apple orchard, they were so abundant this time of year. What will you do with them?

[CookinTim]

Honestly, I really, really do appreciate this place. I wake up feeling lucky to be here every day, and work my tail off to get the very best grades I can and learn the most I can.

I don't remember the name of the state park exactly, though I'm sure it could be found easily on the Internet. Its a few miles north of the Vanderbilt House on Route 9, but on the CIA side of the Hudson, not over in New Paultz. It was a lot of fun, but we didn't get enough to do any serious cooking with. I think I'm just going to admire mine for right now and then head out next weekend when they are in their prime and hopefully grab enough to throw in a pasta sauce or maybe just saute and eat plain with salt, pepper and butter.

[Chef Dave]

Hi there -

Just thought I would jump in on this....I'm a CIA grad from '96. When I was there, it was when alot of the old European chefs were retiring and I had alot of the young American's as some of their first classes: Chef Liguri for Meat Fab, Chef Turgeon for American Regional and Bounty (I don't know if he's still there)....the guy I had for breads....now I think he's the head of the Baking and Pastry Depatment or something like that...young guy, early 40's...can't remember his name for the life of me right now

I had Chef Clark for Fish....great, great teacher. I remember being somewhat surprised by how incredibly thoughtful he is about food.....I'll never forget one lecture when he talked about listening to your ingredients...letting them tell you (metaphorically, of course) how best to cook them, letting them tell you when that moment of proper doneness is....not the kind of thing you would expect from a Harley-riding former Marine with "USMC" tatooed acroxs his knuckles. And BTW, I'm glad to see the story about him kicking out his class has still survived...

I'm in culinary education now, so all I can say is "You students are pains in the asses sometimes!!" But seriously, just keep asking questions, because if there is one thing that we instructors love it's a student who expresses true interest in the field. All we ask is that you speak up, and we'll give you everything we've got.

[CIAJon08]

I am heading off to the CIA in January. Ive been wanting to go to the CIA since I was a wee lad. Started cooking in a kitchen when I was 15 as a vocational class in vegas under a Chef that graduated from the CIA. He taught me so much, and I remember everything he told me that he has learned. I bought the book Making of a Chef, where the Author attended the CIA for 2 years. Needless to say it made me want to go even more. So im waiting to go, been working at Macaroni Grill for 9 months to get my 6 months experience, started out as a pantry cook, now I can run every station there, food ordering, its so much fun. Anyway thought I would add my two cents

[CookinTim]

Its so cold here in January. But you are going to have a blast.

[IronChefATL]

hey yall, I am a very recent grad sept 10th '04. So to you fresh starters all I have to say is...its alot of fun. Getting to cook again for real (being out of school) is great too. Enjoy your time there.
To Meow... I am also into Italian cooking. I work as sous chef for two brothers from Tuscany at a place in ATL called Antica Posta, www.anticaposta.com . They also have a place in San Casciano of the same name, which I hope to visit in the next year.
As for whats going on at the school..the new construction of Anton Plaza...which includes leveling the hill in front of Roth hall and creating a subterranean parking garage is insane. I hope to go back and see it when its done. Good luck to all hope to hear more from you.

[siserilla]

Hey. I know this is an older thread but I wanted to see if any of the grads were still around. I'm seriously considering attending in January. I have a few questions.

If you lived in the dorms what were they like?

What is life on campus like?

How many times a week do you go to class?

What went on during the weekends, was it like a normal college or is it more quiet?

What is Hyde Park like? (I'm assuming it's a small town but I'm not sure)

Thanks!

[CookinTim]

If you lived in the dorms what were they like?

Well, most of the CIA's dorms are old and outdated. They aren't terrible, though, I lived in one of the older ones, Rosenthal, before I did my externship. Sometimes, depending on the time of year and the number of students leaving and coming in, they'll stack three people into two person rooms. That happened to me, and it sucks. No doubt about it. But in general, the CIA's dorms are like most college dorms, maybe just a little older.

On the plus side, the CIA recently built a bunch of new townhouse style dorms for bachelor's degree students. Even though I'm not in that program I still got put in these dorms after externship, that's where I'm writing this from now. These rooms are great. Huge, comfortable, modern. As good as any dorm I've ever been in.

What is life on campus like?

A lot like any other college's - lots of drinking and smoking and sex and a bit of drug use too. Its just that everyone there in addition to taking part in these activities also shares a great passion for food. So I find it very cool.

At the same time, if drinking and smoking aren't you're idea of a good time there is a substance free dorm and its the most modern of the dorms outside of the bachelor's degree dorms I mentioned before.

How many times a week do you go to class?

Classes run in three week blocks. You go to class from either 7am to 2pm or from 2pm to about 9pm. All classes are Monday through Friday, except for the when you are in the restaurants (right before graduation) when you work on Saturdays but have Mondays off.

What went on during the weekends, was it like a normal college or is it more quiet?

Normal college, maybe a little louder if anything. There are a few bars in the area, one right across the street that's very popular. Some people drive home or visit boyfriends or girlfriends or even husbands or wives. Trips to New York City to eat and party are popular too. Cooks party hard. If you haven't figured that out by now, you will, I'm sure.

What is Hyde Park like? (I'm assuming it's a small town but I'm not sure)

Its right outside Poughkeepsie, so its not in the middle of nowhere, but its certainly not in a big city. There's a few other colleges around, mainly Marist which has a lot of good looking girls and not a lot else.

If you're from a big city like I am, the Hudson Valley will strike you profoundly with its beauty. Spring and fall, in particular are really magnificent here.

Hope this helps, I slammed out this post pretty quickly, but I can get into more detail at a later point if you have more questions.

[Nicko]

Hello everyone I am a 91' graduate and yes I had Chef Clark he wasn't so bad but he did kick some people out of class because there nife was not sharp. I would imagine he gets more canterkous as the years go by.

Later this month my wife and I are heading to Philadelphia and then to Hyde Park to visit the CIA I have heard they have made some amazing changes. I would be curious to see how the program has changed.

[Flash]

Everything good that has been said about CIA so far is true...


...there is no bad.


For those that can't go (I don't believe in the word "can't") we are here.

For those that can, we are here.

flash '90