Tuxton’s always on the go when it come to the latest events, news and sponsorships. We appreciate the opportunity to keep you updated.
At Tuxton we believe that supporting the students through Gift-In-Kind and Scholarships is not enough, so in supporting the Student Signature Events we have the opportunity to interact with the students and instructors one on one and be an integral part in each event. Meeting the students, hearing their stories and what they are studying gives us a chance to really get a feel for what each student is going through and experiencing during their time at the CIA. Because of this, we gain insight into what we can do to provide them with the tools they need to prepare for their culinary careers. Our continued support of the college, it’s students and instructors is a priority for us and we look forward continuing our Gift-In-Kind program well into the future.
SCHOLARSHIP WINNERS - 2020
SCHOLARSHIP WINNERS - 2019
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: Looking forward to continuing my education and achieving a Bachelor’s degree to be a successful businesswoman in the food industry.
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.
Degree: Applied Food Studies-Baking and Pastry with an Italian Cuisine Concentration.
Externship: Upcoming in September 2020.
Fun Facts: Finds joy and comfort in the kitchen and is a major outdoor enthusiast.
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.s
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.
SCHOLARSHIP WINNERS - 2019
Thane Hunsicker - Hyde Park
Career Goals: Live in/near NYC. Create a YouTube cooking channel incorporating foods found in Anime. Write cookbooks.
Introduction to the culinary arts: Discovered his passion for food working in a diner.
Life Lessons from CIA: To be more confident and organized.
Degree: AOS Culinary Arts, 07/2019
Externship: Philadelphia Country Club, Conshohocken Pennsylvania
Fun Facts: Inspired by Anthony Bourdain – CIA Alum. Loves Asian and Mediterranean food.
Where are they now? Living in Brooklyn, NY. Looking to work in a Michelin Star restaurant.
Calista Marchand-Nazzaro - Hyde Park
Career Goals: Open a foodservice establishment focusing on dietary restrictions.
Introduction to the culinary arts: Working as a portioner in the CIA storeroom.
Life Lessons from CIA: To speak up and prove to others what she has within her.
Degree: AOS Baking and Pastry Arts 02/2019 – BPS Applied Food Studies with a New York Farm-to-Table Concentration 04/2020
Externship: Deising’s Bakery, Kingston, NY
Fun Facts: Grandmother taught her to cook. Favorite dish is pasta.
Where are they now? Still attending CIA. Currently an RA at CIA.
Career Goals: To become a guest services director at a resort hotel such as the Four Seasons or Aman Resorts.
Introduction to the Culinary Arts: First job as a hostess at a fine dining restaurant in New Jersey. Here Michelle learned a sense of urgency, the importance of presenting oneself properly, as well as time management and conflict resolution.
Life Lessons from the CIA: If you invest your time into doing what you love, it will come back to you whether it be in a career facet or educationally.
Degree: Bachelor of Science in Hospitality Management.
Externship: The Amangiri Resort, Canyon Point, Utah.
Fun Facts: Always had a natural sense and love for hospitality and getting joy out of making others feel welcome.
Where are They Now?: Currently still at the CIA with a graduation date of 08/15/2021.
Career Goals: To become a food writer inspiring readers to understand how the food we eat everyday shapes both our culture and humanity.
Introduction to the Culinary Arts: The food traditions formed within her family.
Life Lessons from the CIA: Helped to build upon my personal philosophy, instilled an understanding of the importance of community and taught me valuable skills in time management and organization. Also, the importance of fresh ingredients and to strive to consider the best way to create color, vibrancy, beauty and exquisite taste without using artificial ingredients.
Degree: Bachelor degree in Applied Food Studies
Externship: La Patisserie, Lyndhurst, New Jersey
Fun Facts: Her college career began studying art, which is why presentation on the plate has always been an important element in food for Megan.
Where are They Now?: Megan is graduating on June 13, 2020
SCHOLARSHIP WINNERS - 2018
Peyton Spear - Hyde Park
Career Goals: Wants to work as a social media e-personality for Food Network/Insider. Also wants to be President of the CIA.
Introduction to the culinary arts: A Summer internship at the David A Straz center at 15 years old.
Life Lessons from CIA: To never lose passion and learn something new every day.
Degree: AOS Baking & Pastry 8/2018 & Bachelors Culinary Arts Management; concentration in Baking & Pastry 8/2020
Externship: Four Seasons West Palm Beach, Florida
Fun Facts: Learning Italian for Italy trip. Interested in working for the Four Seasons on the FOH Task Force.
Where are they now? Still attending CIA. Junior Senator for Student Government – Curriculum Chair. Writes a blog for CIA.
Michael Smith - Greystone
Career Goals: Wants to travel/cook in Europe, Asia, and South America to absorb culture and cuisine.
Introduction to the culinary arts: Worked at a fish fry diner on the weekends at age 13.
Life Lessons from CIA: Time management and culinary techniques.
Degree: AOS Culinary Arts 12/2019
Externship: Solage, Napa Valley an Auberge Resort
Fun Facts: Wants to donate free time to teach others to cook.
Where are they now? Still attending CIA.
Houng Ku Kang - San Antonio & Hyde Park
Career Goals: Wants to work in a Korean & French fusion restaurant until opening his own one day.
Introduction to the culinary arts: Waiter at a Japanese restaurant.
Life Lessons from CIA: Basic western cooking techniques and how to show a greater respect to people.
Degree: Applied food study and Asian Concentration, 04/2019
Externship: Balena, Chicago prep and line cook
Fun Facts: From south Korea and loves Texas.
Where are they now? Unknown
Estrellita Diaz - Hyde Park
Career Goals: Wants to travel around the country working in different restaurants to strengthen her skills.
Introduction to the culinary arts: Learned to cook by cooking for her family growing up.
Life Lessons from CIA: Self-belief, open mindedness and how to adapt.
Degree: Bachelors Culinary Arts Management, concentration in Advanced Wine Beverage Hospitality, 12/2019
Externship: Verasions in Dundee New York.
Fun Facts: Loves Farm-to-Table, Would like to combine BOH and FOH in future career.
Where are they now? Going home to Naples Florida and enrolling in the Ritz Carlton Manager in Training Program.
Briana Martin-Smith - Hyde Park
Career Goals: To work with charities to give back and pay it forward.
Introduction to the culinary arts: Worked at a poolside grill/beachside hotel in Florida.
Life Lessons from CIA: Sharpened her skills, learned French techniques, and confidence.
Degree: BPS Applied Food Studies with concentration in Asian Cuisine, 07/2019
Externship: Omni Hotels and Resorts in Fernandina Beach Florida.
Fun Facts: Loves Asian Cuisines. Participates in a Tea Club on campus.
Where are they now? Traveling thru CIA to Singapore, India, Vietnam & Indonesia
Starting a new job at maypop in New Orleans, LA (southeast Asian)
Otto Steinbrecher - Hyde Park
Career Goals: To eradicate food deserts in Chicago and establish a summer camp teaching kids to cook global cuisines.
Introduction to the culinary arts: Worked at a poolside grill/beachside hotel in Florida.
Life Lessons from CIA: Baking knowledge discipline, integrity and maturity.
Degree: AOS Culinary Arts Degree, 01/2019
Externship: Bellegarde Bakery, New Orleans LA.
Fun Facts: Loves culture-based food.
Where are they now? Wanting to move to Chicago or Los Angeles for work.
SCHOLARSHIP WINNERS - 2017
Alitza Portuhondo - Hyde Park
Career Goals: Become a personal chef who also teaches their clients to cook and how to pair wines/beers and make cocktails with dishes.
Introduction to the culinary arts: Prep/Line Cook in a small restaurant, Wilkes-Barre, PA.
Life Lessons from CIA: Patience and how to be prepared.
Degree: Bachelor’s Degree in Culinary Arts Management and Advanced Wine, Beverage and Hospitality Concentration, 12/2017
Externship: Perry St. New York City, New York.
Fun Facts: Working at Panera in North Carolina at Catering Coordinator.
Where are they now? Starting MBA program fall 2019.
Rainee Rocamora - Greystone
Career Goals: Wants to become a private chef and teach them about food on a personal level.
Introduction to the culinary arts: Her grandmother’s BBQ stand in Hawaii.
Life Lessons from CIA: Has taught her how to cook from scratch. She learned why food methods work and the science behind cooking.
Degree: AOS Culinary Arts Degree, 12/2018
Externship: Trois Mec in LA.
Fun Facts: Grandmother taught her to cook. Dreams to visit France.
Where are they now? Working on starting a private chef business for families. Working at Over Easy Café in Oahu, HI.
Karenn Ramos - San Antonio
Career Goals: Own and manage restaurants.
Introduction to the culinary arts: Host at a food chain.
Life Lessons from CIA: CIA has taught her cost, service and menu development.
Degree: AAS Culinary Arts – Latin Cuisine, 12/2017
Fun Facts: Works for family business The Exclusive Cake Shop.
Where are they now? Started catering company in San Antonio, TX.
Madison Giacherio – Hyde Park
Career Goals: Join a research and development team for a restaurant or a restaurant group.
Introduction to the culinary arts: Foodservice for a retirement home.
Life Lessons from CIA: CIA has taught her the science behind basic techniques and apply them and how to be more self-sufficient.
Degree: Culinary Science, 12/2018
Externship: Macrina Bakery in Seattle.
Fun Facts: Loves food and Science.
Where are they now? Unknown.