Artist Credit:
Kristin Don - Alumni
The Art Institute of California - Hollywood
Fashion - Fashion Design
Culinary Success Stories
Lynnette Jackson: 2006 Culinary Arts Graduate from The Art Institute of Washington
Employer: Lynnette's Cakes and Catering
Career: Owner/Chef
"The instructors at The Art Institute of Washington leave the lines of communication open and encourage me to call with any questions." — Lynnette Jackson
What's Lynnette doing today?
Lynnette owns her own business, Lynnette's Cakes and Catering. For many years, she did tasting parties at her house, small events in the community, and even baked breakfast muffins in the mornings for friends. It was right before graduation from The Art Institute of Washington that Lynnette decided to start her own business. "The Career Services Department told me about a commercial kitchen space available for someone who was about to graduate. I looked in the mirror and said 'Hey, that's me.'" Lynnette's success has included being part of the first place team at the Art Institute of Washington's inaugural Iron Chef Battle. She's catered events including Job Fairs, Student Leadership Events, and Grad Fests at The Art Institute of Washington; a VIP Grand Opening Event at Staples; a video game release for Sony Online Entertainment; 2007 Capitol Hill Fish Fest; "Bottoming-Out" party and lunches for Fauchina-McGhaullin Construction Company; and the Annandale Chamber of Commerce.
Creative inspiration
Because her family was so creative in the kitchen, Lynnette began cooking at an early age. She states that "one of my grandmothers made the best fried chicken around and still makes the best roasted turkey around. My other grandmother was such a great country cook. Each bite of her food had a portion of flavor, a mixture of fresh ingredients, and a heaping helping of love. I could taste it; I could see it and I wanted to replicate it." She's inspired by any chef who cooks for the pure love of food.
Getting out there
Lynnette believes that all food is soul food and that every time a cook looks at ingredients, it should be seen as an opportunity for creativity and evolution. She adds, "I love when food that I prepare is so memorable that it becomes attached to my name. I do a farmer's market in Washington D.C., and individuals come to my table and say 'Hey, you're Lynnette, the one that makes the fabulous rosemary cookies.' That inspires me. It shows me that the work that I am doing is appreciated and inspiring others to seek the many pleasures that food offers."
Geordie Moulios: 2005 Culinary Arts Graduate from The Art Institute of California - San Diego
Employer: Cin Cin Restaurant
Career: Owner & Executive Chef
What's Geordie doing today?
Geordie is the owner and executive chef of Cin Cin Restaurant. The restaurant, which opened in 2006, specializes in healthy and organic California-Italian cuisine. Geordie uses produce from local organic growers in the San Diego region — so everything is guaranteed to be fresh.
Creative inspiration
The name of his restaurant is an Italian phrase: "Cin Cin." A toast to good health, "Cin Cin" is what Geordie centers his restaurant around. He also strives to please his customers.
Getting out there
Geordie's search for talented employees led him back to The Art Institute of California — San Diego. Now, he's the proud employer of The Art Institutes Best Teen Chef 2007, Amanda Nunez. Amanda is a high school senior from Rancho Bernardo, CA who earned a full tuition scholarship to The Art Institute of California — San Diego by competing and besting the others in the competition.
Patricia Homma: 2005 Culinary Arts Graduate from The Art Institute of Atlanta
Employer: Nikolai's Roof
Career: Sous Chef
"The Art Institute was the best school to get my culinary arts degree. I had the opportunity to meet great faculty and very well qualified chefs. I joined the hot food team for six months, which gave me a head start and more experience than other students. I also had the opportunity to go study abroad in Strasbourg France. It was a great summer quarter!" — Patricia Homma
What's Patricia doing today?
Upon graduation, Patricia, better known by her middle name Mitiko, accepted a position at Nikolai's Roof, an AAA 4-Diamond and Mobile 4-Star Restaurant in Atlanta. Patricia is in charge of garde manger under the direction of Belgian Chef Olivier de Busschaeron. The restaurant focuses on seasonally available local produce and other food products. Patricia hopes to experience several different stations at Nikolai's — Chef de Busschaeron hopes she stays for several years!
Creative inspiration
Patricia got a head start on culinary success by participating in culinary arts in her high school through the ProStart program. In her senior year, she entered The Art Institutes Best Teen Chef Culinary Scholarship Competition — and won first place in the national cookoff! Being The Art Institutes Best Teen Chef for 2003 brought national publicity (The Today Show, CNN, and Elle Girl magazine, to name a few) and a full scholarship as well as the title. "The culinary arts program prepared me well for the real world. I have a good job and only seven months after I graduated, I won $1500 and first place for a cooking competition sponsored by Sysco!"
Getting out there
Patricia, born and raised in Brazil, began watching cooking shows after moving to the U.S. in 1997, and was inspired to try some recipes and start cooking for her family. She's been cooking ever since — first for friends and family, and now for guests at one of Atlanta's finest restaurants.
Gina M. Indoranto: 2004 Culinary Arts Graduate from The Art Institute of Las Vegas
Employer: Circus Circus Hotel and Casino
Career: Specialty Room Chef
"My instructors pushed me until there was no possible way for me to go anywhere but up." — Gina M. Indoranto
What's Gina doing today?
As a specialty Room Chef at Las Vegas' Circus Circus, Gina oversees all aspects of banquet services. She is responsible for the coordination of both the front and back of the house staff, keeping an eye on food cost, inventory, and total food production.
Creative inspiration
Two weeks after graduation from The Art Institute of Las Vegas, Gina was offered a position at Circus Circus, the fifth largest hotel in the world. Her career goal is to become an executive chef at a major resort or to own her own catering business.
Getting out there
Gina credits her culinary arts education for the success she's achieved in the professional world. "Without hesitation, I would say that the culinary instructors at The Art Institute of Las Vegas have changed my life. They spent such an enormous amount of their personal time with me and pushed me until there was no possible way for me to go anywhere but up."
Todd Annis: 1993 Culinary Arts Graduate from The Art Institute of Atlanta
Employer: Bold American Catering
Career: Executive Chef
"Sharing what I learned at The Art Institute of Atlanta and have learned since in the restaurant and catering business is very important to me –to help those coming after who want to find their place in the culinary industry." — Todd Annis
What's Todd doing today?
Todd is the executive chef at Bold American Catering, based at the King's Plow Arts Center in downtown Atlanta. Formerly the founding executive chef at the upscale Rainwater restaurant, Todd also worked at Carbo's Café, Bistango's, Araxi, and The Food Studio.
Creative inspiration
Recipient of the 2003 Distinguished Alumni Award, Todd has been an adjunct faculty member of The Art Institute's culinary arts department, where he shared his love of cooking with current students. He has served on The Art Institute of Atlanta culinary arts program advisory committee, and has given many budding culinary students their start as interns or employees at his restaurants. A member of the American Culinary Federation, Todd was awarded the International Award of Excellence in June 1996 and was a Gold Medalist in the 1995 Battle of Atlanta. Todd donates countless hours to charitable events including the March of Dimes Dining Out and Zoo Atlanta's Beastly Feast.
Getting out there
Todd's mom and grandfather are Italian — and his grandfather was a great cook. Since his mother was not, Todd took an interest and starting cooking for his family. His college career began in business management, but working in a restaurant during breaks and summers made him realize he wanted to focus on a culinary career by getting his degree at The Art Institute of Atlanta.
Duddana Watt: 2003 Culinary Arts Graduate from The Art Institute of California - Los Angeles
Employer: Catering by Duddana
Career: Private Chef
"While I was in school, I felt so much passion among the culinary students. We were a team." — Duddana Watt
What's Duddana doing today?
Duddana has started her own business, Catering by Duddana. She is also a chef at Catalina Island Resort Services.
Creative inspiration
Hard work, commitment, and a passion for the culinary arts is Duddana's recipe for sure success. While a full-time student, she also worked full-time at Catalina Island Resort Services — a 26-mile ferry ride away. Her commitment paid off when she was awarded the first ever Catalina Island Resort Services culinary scholarship. "My family always inspired me to cook and prepare meals for family and friends. I had made a decision to go to culinary school, but I didn't know which one. I was impressed with The Art Institute of California — Los Angeles and the detailed Culinary Arts program."
Getting out there
Duddana's was involved as a student worker in the restaurant, Bistro 31, and regularly volunteered as a caterer for school events. Now that she's graduated, Duddana returns often to assist students working in the Bistro 31, assists the chefs and instructors who have helped her to succeed, and is available for catering on campus events. She says, "I still enjoy being part of the school. I look forward to continuing work with The Art Institute of California — Los Angeles alumni services, and in helping current students in whatever way I can."
