of 10 hours per week. “We don’t evaluate their skill level at that point,” she explains. “But they must be passionate about the industry.” And Massimi can tell when a prospective student will be a good fit for the CIA. “It’s wonderful seeing the joy and passion the students have, especially the ones right out of high school,” she says. “Their faces just light up when you begin talking to them about food.” Everyone at the CIA has that underlying food appreciation, says Massimi, from the students to the administrators to the faculty, and she believes the place has both nourished and enhanced her attitude toward food. She’s taken a few courses herself (“They offer wonderful opportunities to continue our learning”), expanded her tastes, and become a much better cook. Meals are available at the campus’s restaurant and café, prepared fresh daily—and in full view of patrons!—by the current students. “I still remember my lunch on the first day,” she muses. “It was pecancrusted sea bass with Israeli couscous.” Since that day, Massimi has gone on to try sweetbreads, which she asserts are delicious, and has even been persuaded to eat both rabbit and snapping turtle. Massimi clearly enjoys helping students pursue their passion for food and loves traveling to see CIA graduates, whether they are baking pastries or working on the line. “The best part is seeing their joy and knowing you had a part in it,” Massimi says earnestly—and then she laughs. “That, and the food I get to eat, too!” Robyn Rime is the editor of Connections.
“…the CIA is essentially the Harvard of the food industry.” Cooking with Naz Alums Are you inspired by the love of food and drink shared by these alums? You can find favorite recipes from each at go.naz.edu/recipes. Tricia Renshaw—Open-face Smoked Salmon and Avocado Sandwiches Leslie Zinck Ward—Oven-baked Shrimp Scampi Emily Massimi—Spring Pea and Ricotta Gnocci with Pancetta and Mint
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