Road to Culinary Institute of America

Since a young age, 6 years old to be exact, I vividly remember the moment I had a talent for cooking. It was just two boiled hot dogs and a can of chili that I heated up on the stove top. I still remember dragging the blue punching bag that we had into the kitchen so I could stand on top of it to see. Although it was a simple meal I was still proud that I successfully executed one of my favorite meals, all by myself, and all while my parents were asleep . I've been cooking ever since: for friends, family, and even a few loyal "customers". It wasn't until 3 years ago that I realized it was a passion and I needed to do this professionally. I left my traditional corporate setting and sought out a way to work in the hospitality industry, learn all I can, and apply it to my future catering company, I-85 (Innovative Taste of 85). 1 year ago I met with a chef from CIA (the top culinary schools in the world), who encouraged me to apply and go train with the best. I was accepted and granted a few scholarships and applied for loans. But I still have a ways to go. I am raising money to cover the rest of my tuition for the first year at CIA. Anything donated will be greatly appreciated. I will be recording and documenting on various social media outlets so you can track my progression through the course. Follow me on my road to and through the Culinary Institute of America. Thanks in advance
  • Connie 
    • $1,200 (Offline)
    • 90 mos
  • Cole Van Houten 
    • $25 
    • 90 mos
  • Jim Teate 
    • $100 
    • 90 mos
  • Kevin Carroll 
    • $100 
    • 91 mos
  • Terrance Hobbs 
    • $30 
    • 92 mos
See all


Santana Burriss 
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