ENTREPRENEUR

Rochelle Huppin Fleck '87"At the CIA, I was able to learn not only a lot about food and its preparation but also about the industry as a whole. It is this knowledge that helped me make the conversion from chef to vendor in the restaurant and hospitality industry."

—Rochelle Huppin Fleck '87
President, Chefwear, Inc.
Chicago, IL

 

 

 

 

 

Put your culinary training to work for you—as an entrepreneur in a foodservice-related business. In addition to opening your own restaurant or pastry shop, you can start an enterprise that offers products or services that chefs need or that taps into the public's growing interest in food and cooking. Depending on the nature of your business, you'll manage manufacturing, marketing, sales, distribution, purchasing, and finance. As in any entrepreneurial venture, you'll need to combine a marketable idea with ambition, business acumen, and a lot of hard work.

 

A sample of CIA Alumni in this field:

  • Chris Smith '93
    National lecturer/Chef-consultant/Author
    Author: The Diabetic Chef
    Greenboro, NC

  • Matthew Schmid '85/'95
    Chef/Owner B&B, Villa Park House
    Spring Lake, NJ

  • Hisashi Furuichi '87
    President/CEO, FEAST International
    Japan

  • M. Cameron Mitchell '86
    President/Managing Partner, Cameron Mitchell Restaurants
    Columbus, OH
   
 
 
 
 
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