Cësar Aguilar Velasco '10
Degree:
A.O.S. for ACE Students
Major:
Culinary Arts
Hometown:
Oaxaca, Mexico
Biography:
As he embarked on his journey in the CIA’s program for ACE students, Cësar Aguilar Velasco had to ask himself, “Is this worth it?” After all, he has a wife who’s a doctor and two young children back home in Oaxaca, Mexico. He already had more than 10 years experience in the food industry under his belt, working his way up to head chef at a family-owned restaurant in Poughkeepsie, NY. He was already making a living doing what he loves, so it was perfectly reasonable for Cësar to wonder if coming to the CIA was worth it.
The answer? A resounding yes! “Every day I accomplish here is a day closer to my goal,” he says. “While I had done a little bit of everything at my previous job—planning menu items, costing, sometimes waiting tables and bartending—I knew it would be a good idea to learn more about the fundamentals of food, about how things work.”
After initially getting involved in cooking as a means to support himself, Cësar was inspired by a good friend who had a passion for food. That passion rubbed off, and when his friend moved to Poughkeepsie, NY (just south of the CIA), he followed. Having driven back and forth past the CIA numerous times in the ensuing years, Cësar was drawn to the college…but had some reservations.
“I knew it would be better to have a degree, and really wanted the recognition the CIA provides, but I kept thinking I was too old to go back to school,” he recalls. “Then someone here told me about the ACE program, and I said 'that's for me.'"
Cësar has since discovered that the CIA program is both exciting and demanding. “I enjoy the curriculum, but it’s hard to study all this information,” he says. “The chefs are very nice, but they really challenge you, try to push you further. The terminology in class is often totally different from where I worked. I heard someone shout ‘86’ something, and I thought ‘What, we have 86 of that item?’ But I learn from my mistakes, and I know I will get the job done.”
The answer? A resounding yes! “Every day I accomplish here is a day closer to my goal,” he says. “While I had done a little bit of everything at my previous job—planning menu items, costing, sometimes waiting tables and bartending—I knew it would be a good idea to learn more about the fundamentals of food, about how things work.”
After initially getting involved in cooking as a means to support himself, Cësar was inspired by a good friend who had a passion for food. That passion rubbed off, and when his friend moved to Poughkeepsie, NY (just south of the CIA), he followed. Having driven back and forth past the CIA numerous times in the ensuing years, Cësar was drawn to the college…but had some reservations.
“I knew it would be better to have a degree, and really wanted the recognition the CIA provides, but I kept thinking I was too old to go back to school,” he recalls. “Then someone here told me about the ACE program, and I said 'that's for me.'"
Cësar has since discovered that the CIA program is both exciting and demanding. “I enjoy the curriculum, but it’s hard to study all this information,” he says. “The chefs are very nice, but they really challenge you, try to push you further. The terminology in class is often totally different from where I worked. I heard someone shout ‘86’ something, and I thought ‘What, we have 86 of that item?’ But I learn from my mistakes, and I know I will get the job done.”
Another reason all this is worth it for Cësar—his goal is to have his own restaurant back home in Oaxaca, one that not only provides for tourists but for the locals as well. He also wouldn’t mind being on the other side of the classroom someday. “There are lots of schools opening in Mexico, and I would love to teach.”
For now, he is concentrating on the job at hand—being a student. “It’s a little intimidating, but here I am,” he says. “I’m focused on what I’m here for. It’s very challenging, and I enjoy every minute of it. I’m just looking forward to improving and learning.”
Sounds like a worthwhile experience indeed.
For now, he is concentrating on the job at hand—being a student. “It’s a little intimidating, but here I am,” he says. “I’m focused on what I’m here for. It’s very challenging, and I enjoy every minute of it. I’m just looking forward to improving and learning.”
Sounds like a worthwhile experience indeed.
©Copyright 2007. The Culinary Institute of America
