About Me

Hello! My name is Liam Springer. I'm an aspiring chef studying at the Culinary Institute of America. I like to read books and play music in my spare time.

I was born and raised in the Hudson Valley, in a family of musicians. I have always been a very artistic person, and cooking is one of my favorite forms of artistic expression. Growing up in the Hudson Valley has given me a great appreciation for the local food sources.

I decided that I wanted to become a chef when I moved off campus at SUNY Geneseo. I started cooking at home more often, and I found that I loved learning more about the ingredients and how to make them taste good. My favorite thing about cooking, however, is when someone tries something that I made and really enjoys it. Theres just something very satisfying about providing people with good food.

One of the most influential experiences in my life that has impacted my view on food and cooking was in my senior year of high school. I decided that I wanted to study abroad and learn more about my Italian heritage. On September 4th, 2014 I left the country and flew to Rome to meet my host family, who lives in Ferrara, FE, Italia. They taught me many things about Italian culture.

The things that I noticed most about Italian Cuisine were the dedication towards local food sources, the rich history of local specialty dishes, and how food ties together the communities within Italy. It inspires me to want to learn more about the traditional cuisines of the Hudson Valley to try and create a community bond like what I saw when I lived in Italy.

My family- from left to right, my Italian host family- Emma, Gabriele, and Anna (my siblings), Gustavo and Elisabetta (my parents), and my family- my mom Carla, me, my sister Samantha, and my dad Mark.

Goals

Short Term:
During this semester I'm going to apply for an externship. I would like to extern in Italy since I speak the language and I would like to learn more about modern and traditional Italian cuisine. I will also apply to some fine dining restaurants in New York City, especially places which are farm to table.

In my time at the CIA, I want to really focus on mastering the basics of cooking. Learning more advanced techniques is important, but I want to have the basics down so that I have a strong foundation to build the rest of my career as a chef on.

Long Term:
After I graduate from the Culinary Institute of America, I want to get experience working in fine dining. I want to work at places that specialize in farm to table or modern cuisine. Someday I want to open my own restaurant, taking inspiration from American and Italian cuisines and incorporating fresh local food grown right in the Hudson Valley.