Chef Malika Anand talks about her education and experiences at the Culinary Institute of America.
November 2023
Culinary Institute of America alumna Malika Anand runs her own pastry company in Bhopal, Baked by Malika. (Photograph courtesy Malika Anand)
Bhopal-based Malika Anand’s culinary journey began when, as a little girl, she watched her mother, grandmother and aunts excel in the kitchen. Being surrounded by people with a passion for food encouraged her to pursue culinary arts.
As Anand was sure about the career she wanted to pursue, she started the college search earlier than most, in ninth grade. “I stumbled across the Culinary Institute of America (CIA) website and immediately fell in love with everything it offered,” says Anand. “From that day, my goal was to get admission there and start my journey as a pastry chef surrounded by like-minded people.”
Based in New York, the CIA is considered one of the leading culinary academies in the world. A visit to the CIA with her family convinced Anand that this was the program she wanted to pursue even though she had already enrolled in a culinary arts program in India.
Choosing the right journey
CIA offers a wide range of programs through a mix of culinary and academic classes. Culinary classes range from baking breads, cakes and chocolates to the fundamentals of restaurant service and winemaking and pairing. Academically, courses included math, nutrition and certification in serving safe food. Anand often had to be up at 4 a.m. to prepare for the 7 a.m. breakfast service on campus. “People think that it’s crazy to be up that early but in reality, it’s so much fun to prepare for the 7 a.m. rush of customers,” she says. Learning from master chefs and training alongside classmates who shared her passion for the culinary arts equipped her with the skills and networking connections she needed to elevate her career.
An exciting part of the program included a three-month externship where students moved from being trainees to playing an active part in the food and beverage industry. Students were free to work anywhere in the United States and Anand decided to work at a resort in Miami, Florida. She describes this as one of the most memorable experiences of her academic career.
Upscaling passion for food
U.S. colleges and universities strive to offer a blend of academics and opportunities to connect with classmates outside the campus. At CIA, Anand participated in karaoke and bingo nights along with taking frequent trips to New York City. “Learning is not just restricted to the classroom or bake shop,” she says. “With a diverse, international population of students, I learned so much about other cultures. Sharing my culture with others was pure joy.” Anand had the opportunity to showcase one of her favorite Indian dishes, gajar ka halwa, which was loved by all and added to her overall fulfillment at CIA.
After graduating from CIA in 2020, Anand returned to India with a plan to go back soon to New York City as she had been hired by a Michelin-starred restaurant. However, she had to change her plans due to the pandemic and started her own pastry company in Bhopal, Baked By Malika.
Making a mark
As an international student, choosing to pursue higher studies in the United States is a challenging decision, especially for students who want to pursue non-STEM degrees. “I tell any international student that I’ve spoken to that if you have the passion, dedication and means to pursue higher education in the United States, please do so,” she says.
For Anand, running her own business baking customized pastries and celebration cakes is a dream come true, one made possible by a degree from the United States, where her experience was “nothing short of perfect.”
Megan McDrew is a professor of sociology at the University of California, Santa Cruz, and Hartnell College. She is based in Monterey, California.
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Soumyendu Mehra says: I always had been cherished fancy about USA. Luckily I had opportunity to meet and interact US Scientists working for The John Hopkins University CMRT in Calcutta and suburbs when I was in class eleven in 1965. Finally I joined them in 1970 after graduation and worked with them till 1973. I’m 74 now and still in healthcare (diagnostic) services. After graduation unfortunately I couldn’t pursue further. I have 18 publications in national and local journals. I’m specially recognised as an Elite scientist by the National Institute of Health, Bethesda, Maryland. Lots of my colleagues are working on States. I told all these b’cause my foundation had been laid by those American Scientists. I really have a special corner of love for USA. I remember when one of my colleague Dr Shiv Pillai after joining Harvard University wrote to me explaining the opportunities of education is like sky is the limit. I always remain thankful to those US scientists.
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Soumyendu Mehra
I always had been cherished fancy about USA. Luckily I had opportunity to meet and interact US Scientists working for The John Hopkins University CMRT in Calcutta and suburbs when I was in class eleven in 1965. Finally I joined them in 1970 after graduation and worked with them till 1973. I'm 74 now and still in healthcare (diagnostic) services. After graduation unfortunately I couldn't pursue further. I have 18 publications in national and local journals. I'm specially recognised as an Elite scientist by the National Institute of Health, Bethesda, Maryland. Lots of my colleagues are working on States. I told all these b'cause my foundation had been laid by those American Scientists. I really have a special corner of love for USA. I remember when one of my colleague Dr Shiv Pillai after joining Harvard University wrote to me explaining the opportunities of education is like sky is the limit. I always remain thankful to those US scientists.