In 300-500 words, please explain why you are passionate about the food and hospitality industry, what culinary experiences you have, and how you feel that your experiences have prepared you for the Culinary Institute of America?
Chef Capizzi always said to “work with your eyes open” in the kitchen. In 200-400 words, please explain your interpretation of this quote, what it means to you and how would you apply it in the kitchen.
