2011 Scholars
Fareez Dossani: Lawrenceville, Ga.-native Fareez Dossani credits his parents for his culinary passion and his decision to make the food and hospitality industry his living. In pursuit of a foodservice career, Fareez completed the first half of his culinary education at the CIA in traditional fashion. He earned a 3.32 grade point average; focusing on his academics and thinking of a future in hotel management where he hoped one day to work in Dubai.
When he entered his junior year, Fareez experienced a revelation during a class taught by his mentor and economics professor, David Flynn. The lecture centered on the micro and macro economics of third world nations and the effects on global markets. As a result, Fareez started researching fair trade practices and how we all can affect change in impoverished nations simply by our purchases. He soon founded the student organization "Students or Fair Trade" at the CIA and currently serves as president and has worked with the college's buyers finding ways to support global fair trade. Currently pursuing his B.P.S. in Culinary Arts Management, Fareez expects to complete his studies at the CIA in March 2012.
Jason Williams: Thorntown, Indiana-native Jason Williams fell in love with the culinary arts during high school when his mother would work late and he’d prepare dinner for the family. He enjoyed the creativity of the kitchen and thought it was something he’d like to pursue as a vocation. During his senior year, Jason got a job with Chef Candice Winter at the Bijou Restaurant, a small French restaurant near his home, and that would seal the deal for pursuing a career in food. Chef Winter took Jason under her wings and taught him a great deal about the kitchen. In addition to skills, he learned methods, techniques and to work cleanly. Jason started small by cutting portions of meat and cleaning fish. He later learned how to make salads and desserts. Finally, as he neared the end of his time there, Chef Winter promoted him to the line where they worked side-by-side.
Jason is currently pursuing his B.P.S. in Culinary Arts Management and expects to complete his studies at the CIA in November (2011). He is preparing to travel to Europe where he’ll study the culture and wines of Spain and is already focusing on his career after graduation where he’ll move to Texas and work for a high-end hotel company. Jason is comfortably pragmatic in his manner and lives by the motto: "Do what you love and you’ll never have to work a day in your life."
Eric Hollandsworth: Eric Hollandsworth’s interest in the culinary arts started in high school but the thought about making it a career blossomed in college. While attending Illinois Central College, this Peoria, Illinois-native worked as a server at an Old Chicago Restaurant. There, he discovered that he loved the foodservice business and wanted to learn more.
So after receiving his business management degree, Eric applied to the CIA and has never looked back. Since arriving, Eric has achieved academic success and demonstrated leadership qualities. During the ceremony where he received his associate degree in Occupational Studies, Eric was awarded the prestigious Francis Roth Leadership Award and the Student Government Award.
Now pursuing his B.P.S in Culinary Arts Management, Eric remains extremely active and has continued to shine, maintaining a 3.49 grade point average while also working as a resident assistant and a senior tour guide for the CIA’s Hospitality Office. He’s a contributor to the student newspaper La Papillote, a member of the CIA tennis team, president of the Brew Club, former president of the student government and recently won the CIA’s nineteenth annual chili cook off.