Off to culinary school

Cody Fitchett

Cody Fitchett

This week’s recipe is not the one I typically do. I’ve decided this week I’m going to give  you a little background about the Culinary Instititue of America – the CIA – and why I chose it that culinary school.

Next Monday I leave for the CIA to study baking and pastry. The CIA is in Hyde Park, New York,  about two hours northwest of New York City. I’ve been waiting for this day for years now. Ever since I was a little kid, I’ve wanted to go to the best culinary school in the nation.

I will graduate in four years with a bachelor’s degree in baking and pastry management, and an amazing school on my resume.

Over the past couple months, I’ve received several emails from readers asking me to continue my column once I leave for New York.  I am happy to announce that the Northern Virginia Daily is going to allow me to continue my article once I leave next week. The only difference is, the column is going to be more like a blog.  Each week I’ll fill you guys in with what I’m doing up there and attach a picture for all to see.

It’s a great way for my supporters back in the valley to keep in touch and see what I’m
learning. So please continue to read my column and follow my journey.

Next week’s column will be about how move-in day goes and orientation.

Thanks to all who have supported me. My success wouldn’t have been without the people of the valley; and remember best wishes from my dorm room to your kitchen.

Cody Fitchett, of Fort Valley, is a recent graduate of Triplett Tech in Shenandoah County. He will start a four-year bachelor’s degree program in baking and pastry at the Culinary institute of America in Hyde Park, New York, in February. Email him at

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