New Uniform. Great New Career. Leadership. Commitment. Discipline.
70VETERANS years
OF TRAINING
for the food world
These are the values that have defined your military career. At the CIA, we share these values... • The CIA was founded in 1946 specifically to train returning World War II veterans in the culinary arts.
• Today, veterans from all branches of the military— approximately 250 across three campuses— enhance our student body and bring much-valued diversity and life experience to campus.
Your Success is Our Primary Mission No other college gives you the breadth of knowledge and skills you’ll receive from the CIA. • World-renowned bachelor’s and associate degree programs
+ 1300 hands-on KITCHEN HOURS
• 1,300 hours of hands-on kitchen experience • Expert chefs and instructors whose credentials are unrivaled in culinary education
• Real-world experience in our on-campus restaurants and during an externship off campus • Flexible enrollment seasons so you can start your education when the time is right for you
170 expert
• Chance to earn your degree in just 15 months— if you have 2.5 or more years of foodservice experience—in the associate degree program for Advanced Career Experience (ACE) students
FACULTY on staff
A CI
Y
U
OR
Y
BO
ND
Contact: Susan Lavender—Assistant Director | 845-451-1557 | s_lavend@culinary.edu
T HE MIL I T AR
&
BY HIS
T
ciachef.edu/veterans
Great Benefits While You’re Here POST-9/11 GI BILL
As a veteran, you have some of the best education benefits available to you. Put them to work at the world’s premier culinary college.
Yellow Ribbon
• The Post-9/11 GI Bill provides financial support for your education and housing, up to 100% of your tuition.
Program
• The CIA participates in the Yellow Ribbon Program, which makes additional funds available for your CIA education without an additional charge to your GI Bill entitlement. Our dedicated staff will guide you through the enrollment process and necessary paperwork to ensure that you receive the benefits you’ve earned.
Even Better Benefits After You Graduate A culinary career is an ideal option for transitioning veterans and their families. And the CIA is the ideal way to get there.
percent of
TOP EMPLOYERS
prefer
74 CIA GRADS TO HIRE
• The 300-plus companies that recruit on campus each year recognize that CIA students have what it takes to help their organizations succeed.
• You’ll get lifetime support from our expert Career Services team, whether it’s brushing up your résumé, finding the best jobs for you, or connecting with employers. • Our global network of 49,000 alumni includes leaders in every segment of the industry, and they’re ready and willing to support you on your career mission. • It’s an industry filled with opportunity—U.S. restaurant sales top $600 billion. Plus, the nation’s second-largest privatesector employer just keeps getting better—jobs are projected to grow 10% by 2021.
Contact: Susan Lavender—Assistant Director | 845-451-1557 | s_lavend@culinary.edu
ciachef.edu/veterans
ALUMNI SPOTLIGHT: KAMAL GRANT ’04 Owner, Sublime Doughnuts, Atlanta, GA When Kamal Grant joined the Navy, he saw an opportunity to pursue his dream as a world-class baker. “I served as a Baker 3rd Class Petty Officer on the USS John Young,” he recalls. “It was my first taste of large-scale baking.” Kamal enrolled at the CIA once his enlistment ended. “If you want to be a chef, you should go learn from great chefs at the world’s premier culinary college,” he says. “I was able to use my GI Bill and the Navy Fund for tuition.” Soon after graduation, he opened Sublime Doughnuts in Atlanta. He’s since opened a Sublime Doughnuts in Bangkok and is considering other franchising opportunities. His creations have landed on the “best doughnuts” lists of Food & Wine, Bake, and US News & World Report magazines.
STUDENT SPOTLIGHT: NICHOLAS ANDERSON ’16 Associate in Culinary Arts Degree Student (ACE); U.S. Navy, U.S. Coast Guard While Nicholas Anderson was a cook in the military, he received a new assignment—to be the commanding officer’s personal chef. “I was told all meals would be vegetarian with caloric limits and other dietary restrictions,” he recalls. “The captain would also have dinner parties and I was expected to create formal meals for this once a week. I had been cooking for five years, but this took me completely out of my element.” The experience made Nicholas realize how much he had to learn about culinary arts, so he started a new journey into the unknown. “It was very difficult decision,” he says. “In the end, I went with my gut feeling. I was convinced the CIA was the right choice, and here I am pursuing my dreams, not settling for less.”
Contact: Susan Lavender—Assistant Director | 845-451-1557 | s_lavend@culinary.edu
ciachef.edu/veterans
Choose the CIA—the Proven Path to Your Exciting New Career We’re here to help! Admissions: 1-800-CULINARY (285-4627) admissions@culinary.edu Student Financial & Registration Services: 845-451-1500 SFRS@culinary.edu www.ciachef.edu/veterans
A CI
Y
U
OR
Y
BO
ND
Contact: Susan Lavender—Assistant Director | 845-451-1557 | s_lavend@culinary.edu
T HE MIL I T AR
&
BY HIS
T
ciachef.edu/veterans