Haya Emaan ’15

Haya Emaan, culinary science student at The Culinary Institute of America in Hyde Park, New York

Degree: Bachelor of Professional Studies
Major: Culinary Science
Campus: Hyde Park, NY
Hometown: Karachi, Pakistan

How did you become interested in your major?

I always knew I wanted to pursue culinary arts—it was just a question of convincing my parents. I love food—whether I am cooking it, eating it, or feeding it to others. FOOD is Life!

Who most influenced your decision to pursue this career?
It was my grandmother who taught me the nuts and bolts of cooking and the golden rule: one can create something truly special from the humblest of ingredients. I wanted to capture, to recreate, that one moment of perfection, of satisfaction, of heaven, when everything else is forgotten and life just feels right. This may sound whimsical to some but would strike a note with those who share my passion for food.

Did you have to overcome any obstacles or challenges to come to the CIA?
Coming from a family of businessmen, lawyers, doctors and so forth, my desire to pursue a profession in culinary arts raised more than a few eyebrows. To many the decision to attend culinary school was an alien concept.

Why did you choose the CIA?
To be the best you have to learn from the best. That’s CIA!

What do you like best about the CIA?
I love everything from the campus to the diverse student body. But one of the greatest things is the amount of opportunities you get. I recently took part in the Salon of Culinary Arts and Exhibition. I won a Gold medal!

Do you belong to any clubs or participate in any activities/sports on campus?
Yes, I am a part of the Eta Sigma Delta Honor Society.

What are your career goals or plans right after graduation?
Eventually I want to go back to Pakistan and add to the culinary future, to teach a new generation. In hopes to further develop the renowned, but stagnant, Pakistani cuisine.

What advice would you give to someone who is considering attending the CIA?
Our Chef said it to us, “You are only as good as your last meal.”