Chef Caroline Lynch Gador ’08, I’m the Total Package
CIA Alumni Bio
Caroline Lynch Gador had a typical college experience while studying mechanical engineering at the University of Colorado at Boulder. But while watching an episode of Unwrapped on The Food Network, Caroline got introduced to the world of food science. She thought, “I need to do this,” and immediately switched schools—ultimately earning a bachelor’s degree in food science at the University of Wisconsin-Madison.
What I Wanted Out of Culinary School
Determined to round out her education, Caroline began researching culinary schools. “Throughout high school and college I worked at a number of restaurants in the front of the house,” says Caroline, senior manager, research and innovation for plant-based food and beverage at Danone, an international dairy product company. “After getting my degree I knew I wanted to go into product development and a culinary background would make me more marketable,” she explains. “I looked at a lot of programs but found the ” href=”https://www.ciachef.edu/cia-california/” target=”_blank” rel=”noopener noreferrer”>The Culinary Institute of America at Greystone was perfectly tailored to what I wanted to get out of culinary school. The name, history, and esteem of the school was a real draw and the shortened time frame allowed me to complete the program in two 15 week semesters.”
“One of the highlights of my time at the CIA was living in the Napa Valley. Pulling up to the school amidst fields of vineyards was awe inducing,” Caroline says. “The people I met were amazing and are now lifelong friends. I had never been so deeply immersed with a group of people who shared the same passions that I did. My fellow students and the top-notch culinary arts at The Culinary Institute of America at Greystone in St. Helena, CA. She is the senior manager, research and innovation, plant-based food and beverage at Danone in Denver, CO.