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Ryan Kojabashian: Attributes his success to working hard and showing a sincere interest in culinary arts

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Ryan Kojabashian

Class of 2008
Culinary Arts
The Art Institute of California — Orange County

Employer: Ristorante Zeppelin

Job Title: Sous-Chef

"Keep [your] minds open, willing, and fresh."
—Ryan Kojabashian

Ryan’s creative career.
As a Sous-Chef in Orvieto, Italy, Ryan is living his dream of working overseas and exploring the world of culinary arts. His responsibilities include everything from prepping for a la carte service, banquet, catering, and villa services to working on meals for private dining groups.

What inspires him.
Ryan recently cooked solo for a group of six people in a villa located in the Italian countryside. He prepared a five-course menu and truly enjoyed seeing the diners enjoy the food, company, and picturesque countryside. As a newcomer to Italy, Ryan had to dive in head-first. He jokes that he’s now unofficially in charge of translating the Chef De Cuisine’s comments from Italian to English so that the new interns can understand what’s being said.

The path to success.
Within weeks of graduation, Ryan left the United States for the amazing opportunity to work in Italy—an internship he learned about through the staff at The Art Institute of California—Orange County. He attributes his success to working hard and showing a sincere interest in culinary arts. Ryan encourages students to “keep their minds open, willing, and fresh” as they prepare to become tomorrow’s culinary artists.