CIA

I thought the story of Anthony Bourdain about his life at the Culinary Institute of America in his Kitchen Confidential was interesting. His style of writing was very different from those of the most writers I usually read. He was very frank and direct about his opinions. Bourdain would criticize the flaws he saw in people or in his school explicitly. But at the same time, he was able to notice the strengths of those same people and place. As I read his story, I also became interested in the CIA and wanted to learn more about it.

During the late 20^th century, when Anthony Bourdain attended the Culinary Institute of America, the CIA was not the school it is today. Frances Roth and Katherine Angell founded the school in 1946 for World War 2 veterans. According to Bourdain, most of his peers were ex-criminals or people who dropped out of their previous schools. Today, however, the CIA have added new courses in nutritional cooking, wine studies, and even management. Not only does the school teach its students about cooking, but also other knowledge required to succeed in their future careers. Recently, the CIA has expanded its locations to California, Texas, and even Singapore in 2010. As Bourdain had pointed out in his Kitchen Confidential, I also thought that allowing students to work in a restaurant would be a great experience.

However, I believe that the school could also bring flaws to the food industry. Although the education of cooking would enhance the food we eat, I think it could discourage people who were not able to attend CIA to become chefs. Since the CIA has become an eminent school for cooking, the graduates would obviously have a better chance to succeed in the business than others. Bourdain himself might not have been as successful as he is now if he did not choose to study at the CIA and continued to work at the restaurant. Nonetheless, the CIA is a great place that offers opportunities to people who wish to succeed in the food business.

Source: http://www.ciachef.edu/about/default.asp