Justin Weathers '08
Class Year:
2008
Degree:
A.O.S. for ACE Students
Major:
Culinary Arts
Hometown:
Gainesville, FL
Biography:
How did you become interested in food?
I come from a large Southern family in which cooking and food embodied how we spent time together. The large lazy-susan table sitting in my great-grandmother's dining room truly showed the family bond that cooking brought to us all. I began contributing at large family functions, and began to develop my own style that everyone seems to love.
Who most influenced you?
I found myself looking for work at a very young age, and the restaurant business was a natural fit. My family never actually looked outside of the box as far as food goes. Everything was southern fried and casseroled. The detail and effort that my great-grandmother put into her meals inspired me to look into how certain dishes came about.
Why did you choose the CIA?
I was not looking for an easy fix to my lack of classical training. I wanted the most challenging environment I could possibly put myself into. The discipline that comes from experienced and knowledgeable instructors in a serious work environment can not be underrated. The CIA embodies professionalism and the attitude that I wanted to carry with me throughout my career. While working at Dragonfly Sushi and Sake, Co. in Gainsville, I developed a number of restaurant concepts and menus. There were many interested investors, but my true shortcoming was my lack of training outside of the restaurants I had worked in. When a business deal fell through, I decided it was time for me to take action.
Do you have a previous degree or career experience?
I attended college for more than five years, trying to balance school with the rigorous work schedule of the restaurant business. I found that it only diluted my education and that I could not find the specific training I was looking for to create a path to success. I was in the process of getting my degree, when the opportunity came up to come to the CIA.
I come from a large Southern family in which cooking and food embodied how we spent time together. The large lazy-susan table sitting in my great-grandmother's dining room truly showed the family bond that cooking brought to us all. I began contributing at large family functions, and began to develop my own style that everyone seems to love.
Who most influenced you?
I found myself looking for work at a very young age, and the restaurant business was a natural fit. My family never actually looked outside of the box as far as food goes. Everything was southern fried and casseroled. The detail and effort that my great-grandmother put into her meals inspired me to look into how certain dishes came about.
Why did you choose the CIA?
I was not looking for an easy fix to my lack of classical training. I wanted the most challenging environment I could possibly put myself into. The discipline that comes from experienced and knowledgeable instructors in a serious work environment can not be underrated. The CIA embodies professionalism and the attitude that I wanted to carry with me throughout my career. While working at Dragonfly Sushi and Sake, Co. in Gainsville, I developed a number of restaurant concepts and menus. There were many interested investors, but my true shortcoming was my lack of training outside of the restaurants I had worked in. When a business deal fell through, I decided it was time for me to take action.
Do you have a previous degree or career experience?
I attended college for more than five years, trying to balance school with the rigorous work schedule of the restaurant business. I found that it only diluted my education and that I could not find the specific training I was looking for to create a path to success. I was in the process of getting my degree, when the opportunity came up to come to the CIA.
What do you like best about the CIA?
I love the A.O.S. program for Advanced Career Experience students, that I am in. The overall feeling of working with people who share the same passion and experiences, can not be matched. The variety of professors and techniques is top notch. I have been nothing but happy with the school and amazed at how much I have learned in such a short time.
What are your career goals/plans?
I plan on traveling through Europe working at as many quality institutions that I can in order to further build my resume. In the long run, I plan on working in a resort/hotel atmosphere at a destination people dream of going to. Working in places where people come to be pampered, allows for happy clients and a great working environment.
Any advice for prospective students considering the CIA?
First, get out in the industry and seriously challenge yourself. The experience will allow you to bring more to the table when you decide to attend school, otherwise, you might realize that it is not your cup of tea and move on to something else. Second, bring your "A game". This is not an industry where you take it easy and neither is the school. Third, make yourself a blank slate that is open to the information that the instructors have to give.
I love the A.O.S. program for Advanced Career Experience students, that I am in. The overall feeling of working with people who share the same passion and experiences, can not be matched. The variety of professors and techniques is top notch. I have been nothing but happy with the school and amazed at how much I have learned in such a short time.
What are your career goals/plans?
I plan on traveling through Europe working at as many quality institutions that I can in order to further build my resume. In the long run, I plan on working in a resort/hotel atmosphere at a destination people dream of going to. Working in places where people come to be pampered, allows for happy clients and a great working environment.
Any advice for prospective students considering the CIA?
First, get out in the industry and seriously challenge yourself. The experience will allow you to bring more to the table when you decide to attend school, otherwise, you might realize that it is not your cup of tea and move on to something else. Second, bring your "A game". This is not an industry where you take it easy and neither is the school. Third, make yourself a blank slate that is open to the information that the instructors have to give.
©Copyright 2007. The Culinary Institute of America
