2010 Scholars
Christian Hanrahan: Growing up the oldest of eight children in the Boston suburb of Newton, Christian Hanrahan always loved preparing and serving food. He spent his summers at a Boy Scout camp where he happily served as a cook and his cuisine became legendary. Throughout his high school years, he staged in a number of Boston area restaurants including the Legal Seafood Restaurant chain. Christian loved the heat and action of a professional kitchen so applying and attending The Culinary Institute of America was a natural next step for him. Christian has excelled both in and outside of the classroom at the CIA. After receiving his A.O.S. in Culinary Arts, he worked for a year as a teaching assistant in the school’s Quantity Food Production class. Christian also did an externship at the Broadmoor Hotel in Colorado Springs. Always looking ahead, Christian is sure of his future in food and hopes to eventually operate a high-end restaurant group in the Greater Boston area.
Christopher Lauber: This Melvindale, Michigan native’s first experience in the foodservice industry helped set the tone for his future. Christopher began working as a dishwasher at the Hillside House Restaurant in St. Ignace, Michigan. Soon after starting, he began trimming vegetables and other basic prep responsibilities. He found his willingness to work hard on the fundamentals lead to his being asked to complete new jobs and responsibilities in the kitchen. Later, after earning his Culinary I and Culinary II certification at the William D. Ford Tech Center in Westland, Michigan, Christopher decided to attend the CIA to further his education because of his love for food, wine, entertaining and the hosting of major events. Since arriving at the CIA, Christopher has excelled. He received the Frances Roth Leadership Award, has maintained a 3.23 grade point average and has perfect attendance through his first six semesters of college. Following his CIA experience, Christopher plans to travel to Europe to get a true understanding of their food and culture, bettering myself along the way. Eventually he’d like to settle down and open his own cheese and wine bar.