Name: Claudia Gomez
Program: AAS Culinary Arts
Year of Graduation: 2014
Personal motto: “Always do the work, give it 100% and you will be amazed and astounded by all the things that you can achieve.”
- What was your inspiration that led you to wanting to become a chef?
Becoming a chef has been a passion that has kindled interest and curiosity throughout my life. Culinary Arts to me is much more than a career it is an art that caters a most intimate part of me to those who I am cooking for. Whenever I cook, certain dishes bring out Claudia1some of the best memories of family, friends, love and traditions that somehow ignite a fire inside me. Cooking has always been a way for me to reflect my skills, passion, feelings and love, which then I feel it gets translated to others through my cuisine.
- What did you do before culinary school?
Before culinary school I was pursuing a career as a Surgical Technician but changed my mind because I was unsure of what I wanted to do with my life. I then started a family occupying myself by attending to the necessities of my children, husband and my home, providing a solid foundation full of love by nurturing and caring for my family. Now years have passed with 3 children later, my life is complete in that aspect. Now my life is filled with laughter, joy, happiness and of course chaos. Throughout all this my family has been my drive, my inspiration and motivation to become the best chef I can be, and to never give up on my goals and dreams.
- Describe your classroom experience
My experience in the classroom has been phenomenal. All academic and lab instructors have helped me shape and polish my skills with the immense years of knowledge and expertise that they possess. They have given me words of wisdom and an insight to better understand the culinary world and what is expected from this vast career. In the classroom I’m able to showcase my passion and creativity by making sure I’m being challenged. I have learned so much by immersing myself in the different cultures and skills of every chef and instructor.
- What would you like to do with your degree?
When obtaining my degree I plan to keep furthering my education and profession. I will conquer my culinary dream of one day operating a successful and respected restaurant. ClaudiaMeanwhile I want to learn, learn, learn, as much as I can from other great chefs. I plan to surround myself with success and knowledge so I can apply that towards my own goals and to help me achieve my dreams.
- Do you do anything besides cooking? Hobbies?
Don’t really have hobbies but I spend all of my time or as much as I can with my family, children and husband. I have 3 beautiful kids a 5 year old boy a 4 year old girl and an 8 month old baby, which I love all very much. They are my center, my life, my world.
- Anything else you would like included?
I attended CIL six years prior but was halted by other preoccupations, family and life itself. I managed to get focused and return this past year to finish my culinary career more determined than ever. Even though I took a term off to have and care for my new baby boy, I have managed to come back and become an exemplary student. I have kept a 4.0 GPA, was 1 of 8 students elected to go to France this May to satisfy our lab practicum requirements. I have been assigned to work at a prestigious restaurant in France in Saint Jean de Mounts called Le Quai des Dunes with a great chef with extensive experience under his belt. I feel very motivated and always pushing myself harder to become the best version of myself that I can be, and to always lead by example for my children and others to follow. Always do the work, give it 100% and you will be amazed and astounded by all the things that you can achieve.