Name: Olena Gudz
Favorite unit/class at ICASI and why: Really enjoyed all of the Pastry Advanced Techniques quarter. It was the most challenging but we were able to work with more higher-end and finer pastries/desserts. Couldn’t wait to get to this quarter!
Favorite instructor or administrator and why (if you have one): They were all great and helpful to me in different ways.
Why did you chose ICASI?: If you live in Northeast Ohio, it is a great local option. More affordable, there are various places in the Greater Cleveland area to find internships and jobs, and the close relationship Loretta has with the students is encouraging.
Most important thing you learned from ICASI: Technique counts but passion and drive are priceless.
What was your ICASI experience like?: Your experience is what you make it, so I decided to get as much out of it as I could and make it great. I did the program full-time while working part-time at a private club. It was definitely challenging but I was very determined to get through and start working full-time in the industry. Being able to work part-time while going to school really allowed me to make that connection between techniques I learned and actually applying them at work.
How were the other students?: Friendly and willing to help each other.
How were the instructors?: Knowledgeable in their respective areas of expertise.
How was the administration?: They are helpful, especially in trying to find a job or internship.
Did ICASI help you in your career?: Definitely. Although I baked for years at home, I didn’t have much experience working in the food industry. I wanted to gain more experience and make myself more valuable as an employee.
What advice do you have for future students?: If you haven’t yet worked in any area of the food industry, I really recommend it. School is wonderful and important but it’s in a “safe” environment. Once you get out into the industry, you learn how to apply what you learn and also how to deal with all the other things that just come with that kind of a job. If you can’t work anywhere yet, at least try to shadow a chef to see what it’s really like!