This CIA teaches its students to cook – not how to spy
At CIA — or the Culinary Institute of America — is located just across the Hudson River from West Point. The institute was created to educate veterans and develop their food prepping abilities after coming back from World War II.
The CIA prides itself on turning experienced veterans into influential and knowledgeable chefs.
"I've seen folks from the military that have one basic advantage already," Certified Master Chef Rudolph Speckamp explains. "They're more disciplined, they're more mature, and they come here for a purpose."
Chef-in-training and Army veteran Casey Troutman served as a communication specialist with a year-long deployment to Afghanistan under his belt. (Source: Meals Ready to Eat/ KCET/ Screenshot)
From the lower enlisted to the highest pay grade officers, the CIA encourages their veteran students to mold their quick decision-making skills process with their need to endorse their artistic expression.
It's the perfect set up for a veteran who feels the need to create something unique through different flavors and textures.
Compared to the military, working in the kitchen environment is similar to the fast-paced lifestyle of the serving your country.
Showing up on time, being in the right uniform, and having the proper mindset to complete each job as thorough as possible.
Former LtCol. Deb Dexter served in the Air Force for 26-years working in acquisition and space ops before attending the Culinary Institute of America. (Source: Meals Ready to Eat/ KCET)
Just like earning rank in the military, the title of Chef takes countless hours of refining technique and culinary knowledge.
Check out the the video above!