2009 Scholars
Robbie Rensel: Petoskey, Michigan - native Robbie Rensel has enjoyed cooking from an early age and knew he wanted a career in foodservice from his first job at The Inn at Bay Harbor, a four diamond resort. Since arriving at the CIA, Robbie has proven himself both a scholar and a leader and his list of achievements is impressive. He has competed in the Skills USA Competition (placing in regional, state, and national competitions). In addition, Robbie has made the Dean’s List, was the group leader of his A.O.S. Class, received the prestigious Frances Roth Leadership Award, has been the president of the Gourmet Society for three years, has been active in both the Dinner Club and the Ice Carving Club and is the Vice President of Public Relations for Marist College’s Toastmasters club. “The CIA student organizations have been one of the best growing and learning experiences I have ever encountered. The networking and personal development skills I learned are a huge reason why I am at the point in my career that I am at today.”
Kaleena Bliss: Vancouver, Washington-native Kaleena Bliss has focused on the culinary arts since childhood when she watched Martin Yan’s cooking show on television with her mother. As the first member in her family to attend college, Kaleena has met the challenge of higher education head on and has excelled. She has been on the dean’s list three times and has maintained a perfect attendance record for two consecutive semesters. Kaleena won first place in the supreme chef challenge and placed second in the CIA’s 2007 chili cook-off. She also received the Skills Center Exemplary Attendance award and the Skills Center Outstanding Professionalism award. As a rising star at the CIA, Kaleena knows where she is heading. “After I graduate, my goal is to travel abroad and work in various kitchens. I would love to work in Spain and Italy and become an executive chef. Eventually I want to become a culinary educator for high school students who want to break into the industry.”
Joseph Moore: Throughout his youth in eastern Pennsylvania, Joseph Moore remembers spending considerable time in the kitchen with his mother. Whether it was to help cook family meals or decorate special fruit platters, Joseph really enjoyed seeing people have a good time around the food that he helped prepare. That same joy still influences Joseph today and ultimately led him to one of the best decisions he ever made…going to the CIA. Joseph Moore truly appreciates the opportunities attending the CIA affords him such as on-the-job training and interacting with the CIA chefs and other food industry leaders outside of the classroom. For example, he gained valuable insight and management lessons while completing an externship at Basin Harbor Club in Vergennes, Vermont, and plans to participate in an upcoming Bachelor’s program Food and Wine Seminary that will travel to Spain. Joseph is currently enrolled in the CIA’s Bachelor of Professional Studies (BPS) degree program and is expected to graduate in November 2009.