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Culinary Institute of America chef provides information, cooks with Herkimer BOCES Culinary Hospitality students

Nov. 13, 2019



Culinary Institute of America chef cooks with Culinary Hospitality student


Chef Carolyn Hosannah of the Culinary Institute of America (right) shows Herkimer-Fulton-Hamilton-Otsego BOCES Culinary Hospitality student Kelly Vogle, a senior of Dolgeville, how to knead the dough for cooking naan on Tuesday, Nov. 5 in the Herkimer BOCES Culinary Hospitality kitchen.




HERKIMER – Chef Carolyn Hosannah of the Culinary Institute of America recently visited Herkimer-Fulton-Hamilton-Otsego BOCES Culinary Hospitality students to inform them about the college and cook with them.

Herkimer BOCES Culinary Hospitality student Kelly Vogle, a senior of Dolgeville who volunteered to assist Hosannah with cooking naan, said it’s helpful for students’ futures to hear from places such as the Culinary Institute of America. She also had fun cooking the naan, which is a type of flatbread.

“It’s something I’ve never done before,” Vogle said. “It’s a new experience, which is pretty cool.”

Hosannah visited the Herkimer BOCES Culinary Hospitality students on Tuesday, Nov. 5. She presented to seniors in the program in the morning and to juniors in the afternoon.

Herkimer BOCES Culinary Hospitality instructor Dominick Mauro said he likes to give students opportunities to interact with college representatives such as Hosannah each year.

“It’s very educational for them,” Mauro said. “Any type of information she gives them that might help their future is beneficial.”

Juniors and seniors also were visited by a representative from Johnson & Wales University on Oct. 1, and seniors visited the SUNY Cobleskill campus on Oct. 11.

Some students in the Herkimer BOCES Culinary Hospitality program want to go to college, and others want to go directly into cooking at a restaurant, Mauro said. Six of his 10 seniors last school year went to college – with one going to Johnson & Wales and five going to local community colleges, he said.

It’s nice that Hosannah was able to both present to students and take the time to cook with them, Mauro said.

“It’s an honor having them come out here,” he said.

Hosannah spoke to students about the Culinary Institute of America New York Campus in Hyde Park, the various degree programs, concentrations, opportunities abroad, internships, student life, sports, intramurals, dorms, career fairs, alumni and more.

The Culinary Institute of America provides hands-on learning, academics for the real world such as math and science focused on culinary work, a culinary science lab, an innovation kitchen, nine public restaurants and more than 150 chefs and instructors from 19 countries, Hosannah said.

Students participate in 15-week internships with one of the many companies the institute partners with – including Disney, the Food Network, Google, Marriott and more.

Hosannah encouraged questions from students and as a recent graduate, told them more about student life.

“College is all about balance,” she said, before referencing factors such as studying and partying. “It’s important for you to find that balance. Have fun while you’re in school, and contribute to campus life.”

Hosannah also discussed various scholarship and grant opportunities students could look into.

“It’s important that you guys start applying for scholarships now,” she said.

Before moving to the Herkimer BOCES Culinary Hospitality kitchen to cook naan with the students, Hosannah wrapped up her presentation by encouraging students to attend an open house at the institute on Nov. 23.

“So we hope you all can see yourself as a CIA student one day,” she said. “You guys ready to go cook some food?”



CIA chef explains how to fold naan dough to BOCES student


Chef Carolyn Hosannah of the Culinary Institute of America (right) tells Herkimer-Fulton-Hamilton-Otsego BOCES Culinary Hospitality student Kelly Vogle, a senior of Dolgeville, how to knead the dough for cooking naan on Tuesday, Nov. 5 in the Herkimer BOCES Culinary Hospitality kitchen.




CIA chef speaking to several culinary students and instructor


Chef Carolyn Hosannah of the Culinary Institute of America (right) speaks to Herkimer-Fulton-Hamilton-Otsego BOCES Culinary Hospitality students and instructor Dominick Mauro about cooking naan on Tuesday, Nov. 5 in the Herkimer BOCES Culinary Hospitality kitchen.




Culinary Hospitality instructor Dominick Mauro speaks to his students


Herkimer-Fulton-Hamilton-Otsego BOCES Culinary Hospitality instructor Dominick Mauro talks to students on Tuesday, Nov. 5 in the Herkimer BOCES Culinary Hospitality classroom before introducing Chef Carolyn Hosannah of the Culinary Institute of America to present to students.




CIA chef laughs while talking to Culinary students in classroom


Chef Carolyn Hosannah of the Culinary Institute of America laughs while speaking to Herkimer-Fulton-Hamilton-Otsego BOCES Culinary Hospitality students on Tuesday, Nov. 5 in the Herkimer BOCES Culinary Hospitality kitchen.