The Culinary Institute of America

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Spotlight On: Andrea MartinAssociate Degree for Advanced Career Experience (ACE)

Chef Consultant
Class of 2006
"The ACE program was ideal for me. I learned so much about food. I was so on fire every day that I could hardly sleep."
Andrea’s road to that moment was filled with a number of exciting twists and turns, which, upon reflection, were leading her to the CIA. She graduated from Amherst College with a degree in women’s studies and promptly decided to move to Cape Cod and try her hand at cooking. In 1999, she attended the New School in New York City and got her master’s degree in education. The administration where she taught high school recognized her unique blend of talents and asked her to develop a culinary program. But it was when one of her students won a scholarship to the CIA that Andrea saw the campus and recognized her next step.

Evidence of her success was the number of scholarships she received while at the CIA. And her achievements did not go unrecognized. By the time she was ready to graduate, she already had an offer from noted school food reformer Kate Adamick. Today, Andrea is using her expertise to consult on school lunch reform projects—successfully transitioning school districts from a processed food culture to a cook-from-scratch environment. She provides training and professional development for cafeteria foodservice personnel and is also very involved in educational programming for elementary and secondary students. Though she calls Brooklyn, NY her home, she often travels across the country for her work. From California to Colorado, you can find Andrea Martin significantly changing the way children eat. And to her, the job is perfect.

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