Lawrenceville, Ga., native Dossani credits his parents for his culinary passion and his decision to make the food and hospitality industry his living. In pursuit of a foodservice career, Dossani completed the first half of his culinary education at the CIA in traditional fashion. He earned a 3.32 grade-point average, focusing on his academics and thinking of a future in hotel management where he hopes one day to work in Dubai.

When he entered his junior year, Dossani experienced a revelation during a class taught by his mentor and economics professor, David Flynn. The lecture centered on the micro and macro economics of third-world nations and the effects on global markets. As a result, Dossani started researching Fair Trade practices and how we all can affect change in impoverished nations simply by our purchases. He soon founded the student organization “Students for Fair Trade” at the CIA and now serves as president. Currently pursuing his B.P.S. in Culinary Arts Management, Dossani expects to complete his studies at the CIA in March 2012.

Thorntown, Ind., native Jason Williams fell in love with the culinary arts during high school when his mother would work late and he’d prepare dinner for the family. He enjoyed the creativity of the kitchen and thought it was something he’d like to pursue as a vocation. During his senior year, Williams got a job with Chef Candice Winter at the Bijou Restaurant, a small French restaurant near his home, which would seal the deal for pursuing a career in food. Winter took Williams under her wing and taught him a great deal about the kitchen. In addition to skills, he learned methods, techniques and to work cleanly. Williams started small by cutting portions of meat and cleaning fish. He later learned how to make salads and desserts.

Finally, as he neared the end of his time there, Winter promoted him to the line, where they worked side-by-side.

Williams expects to complete his B.P.S. in Culinary Arts Management next month. He is preparing to travel to Europe where he’ll study the culture and wines of Spain and is already focusing on a career after graduation, when he’ll move to Texas and work for a high-end hotel company. Williams is comfortably pragmatic in his manner and lives by the motto: “Do what you love and you’ll never have to work a day in your life.”