Meet Our Alumni

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  Carissa Cichacki

  Fashion Marketing & Management , 2016
  The Art Institute of California—Orange County, a campus of Argosy University

  "I have been commended on being organized and detail-oriented. Group projects in school mimic the corporate world very well."

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  Carissa Cichacki

  Balances Store Inventory for Skechers USA

  Carissa Cichacki is a retail allocator for Skechers USA, responsible for balancing store inventory. “I report to my manager for shipping direction, then run and analyze reports. I have targets to hit by certain times in the day and if I can’t hit the number goals, I consult with my manager for a new strategy,” she says.

  Carissa adds that the fashion industry can be intense. “Be a team player as much as you are independent—but remain patient and ask for help when you need it.” She’s excited to have been offered a promotion at Skechers after only seven months with the company. “I made connections, remained honest, and gave 110% every day to get this position.” Carissa mentions that while marketing herself is outside of her comfort zone, it’s an invaluable tool to get ahead. “I consistently ask for more responsibility. When my department asks for feedback and strategies, I speak up, even if they don’t like what I have to say.” She adds that she’s constantly learning—including taking on advanced Excel in her current position. “I stayed calm, asked lots of questions, took notes, and eventually figured it out. I am now one of the most proficient people in my department when it comes to Excel.”

  Carissa, who in 2016 earned a Bachelor of Science in Fashion Marketing & Management from The Art Institute of California—Orange County, says that the projects she worked on in school prepared her for the demanding deadlines of the industry. “I have been commended on being organized and detail-oriented. Group projects in school mimic the corporate world very well.” Today, she’s excited to be in a job where she’ll voluntarily stay for overtime to meet the company’s goals. “I’ve had the opportunity to share creative strategies that are making the department more efficient. I have also had the chance to improve our marketing emails through analysis and design directive.”

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  Jessica Sylvanus Lowe

  Graphic & Web Design , 2013
  The Art Institute of Austin, a branch of The Art Institute of Houston

  “The Art Institute of Austin was hands-on and personal. I felt like the environment was creative.”

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  Jessica Sylvanus Lowe

  Creates Marketing Materials Seen on a Global Scale

  Jessica Sylvanus Lowe is a senior graphic designer at Welch Allyn in New York. She designs marketing materials and enjoys the variety of projects that she gets to work on. She’s also continuing her education within the industry. “I like seeing my work on such a large scale, especially globally,” she says.

  Jessica is inspired by color. “When I see designs with beautifully chosen color themes, they reel me in. My heroes in the industry are all of those who design (because they want to], not because they have to.”

  She cites the Photoshop and InDesign classes she took in school as being especially beneficial to her career growth. In 2013, Jessica earned an Associate of Applied Science in Graphic Design from The Art Institute of Austin. “The school was hands-on and personal. I felt like the environment was creative compared to other school campuses. It had a primary focus in the art, which surrounded me with peers of many talents.”

  Looking to the future, Jessica believes that her industry will continue to be more digital and interactive. “I strongly believe print will never die because I don’t want it to. But everything will improve—from picture and video resolution to search engine optimization capabilities and analytics.”

  See http://ge.artinstitutes.edu/programoffering/1669 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

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  Wilfred Rodriguez

  Digital Filmmaking & Video Production , 2014
  The Art Institute of Washington, a branch of The Art Institute of Atlanta

  “My education prepared me for a career in many ways. I learned many different types of software and the industry terminology.”

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  Wilfred Rodriguez

  Emmy-award Winning Producer, Stepped in as Camera Man when Pope Visited D.C. 

  As a producer for Entravision Communications, Wilfred Rodriguez is responsible for creating commercials. He writes, shoots, edits, and talks with clients about their vision for the finished product.  “After creating the initial concept, I work on the script and determine the amount of money needed to invest in casting, equipment, and film crews. We then proceed to shoot the spot and edit the commercial for the client’s approval.”

  Wilfred earned a Bachelor of Fine Arts in Digital Filmmaking & Video Production in 2014 from The Art Institute of Washington. There, he learned both the industry software and terminology.   “The best advice I can give a student going through a tough time is: don't let it get to you. Take a breather and continue to work hard. Don't give up.”

  He says that he was excited to step in as a camera man during the Pope’s visit to Washington, D.C. “We were down a camera man so I stepped in and operated the camera during the 6pm and 11pm news. Moments like that are quite fun.” With the fun comes commitment and long hours. “Pay attention to details and make sure things come out as planned or better.”

  Wilfred explains that young professionals are needed in the field to bring new, fresh ideas. He adds that his love of the craft and hard work recently earned him an Emmy. “With every new project comes a new challenge. You're always going to have the challenge of bringing new and fresh ideas to the table. It keeps you growing.”

  See http://ge.artinstitutes.edu/programoffering/178 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

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  Jose Limon

  Media Arts & Animation , 2011
  The Art Institute of California—Inland Empire, a campus of Argosy University

  “I originally came to school for 2D design and left loving 3D design.”

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  Jose Limon

  Models Assets in 3D, Nominated Twice for EMMY Awards

  Jose J. Limon is an SG modeler at A52/Elastic TV in Santa Monica, California. He models assets in 3D, including characters and props. He also adds textures, depending on the project. Each day, Jose reviews upcoming project needs, working with the project’s lead computer grapics artist to ensure that their vision comes to life. He’s proud to note that he was nominated for two EMMY Awards.

  Jose is influenced by the creative director he worked with on a title project for HBO’s Westworld. “I love where I work,” he adds. “I enjoy the relaxed environment that allows me to create, the flexibility in my schedule, and the well managed work load that allows me to design and have a great work-life balance.”

  Jose earned a Bachelor of Science in Media Arts & Animation from The Art Institute of California—Inland Empire in 2011. He says that his education provided the foundation needed to begin his career. “I originally came to school for 2D design and left loving 3D design—it focuses more on structure while adding details later.”

  He recommends that students network and get to know people in the industry, create a strong portfolio, and make sacrifices when necessary. Jose adds that virtual reality will continue to be an important part of the industry, as well as scanning, modeling, and 3D. “New tools help us to be more efficient. Don’t just stop at what you know. The industry challenges us to stay on trends and work on the next big thing.”

  See http://ge.artinstitutes.edu/programoffering/335 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

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  Devin Davis

  Culinary Management , 2016
  The Art Institute of Tampa, a branch of Miami International University of Art & Design

  “I’ve experienced such diverse types of food. I want to change the food truck scene by making fresh food the right way.”

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  Devin Davis

  Runs Food Truck Focused on Southern Food 

  Devin Davis is the owner and head chef at The Kitchen, a food truck based in Plant City, Florida that travels throughout the Tampa Bay area for rallies, events, parties, and private events. He says that his slogan is "Good Food...Southern Roots," based on his childhood enjoyment of traditional country cooking. “I enjoy good food because I have been able to experience such diverse types of food. My goal was to incorporate my southern roots into everything we cook.” Devin updates traditional southern classics with new flavors to mix up the culinary experience of his clients. 

  In 2016, Devin earned a Bachelor of Arts in Culinary Management from The Art Institute of Tampa. He’s currently working toward an MBA from Florida Southern College—making for a very busy schedule. “I was trying to decide the best way to continue pursuing my career. I was doing job searching and never really found what I was looking for. My family and I came up with the idea of a food truck.” He felt that a food truck was a good fit into his lifestyle—allowing him to work on his own schedule making fresh food.

  Today, he continues to balance school, family, and the food truck—and plans each week by prepping menus, keeping the truck in order, and shopping. The endeavor has become a family effort, with his parents and grandparents working alongside him. “They have been my biggest supporters, and I would not be where I am if it was not for them.”

  Devin is excited to showcase his passion while growing as a culinary artist. “I am taking a concept defined by speed and a concept that is often associated with fast food. I’m trying to introduce the idea that it’s possible to serve freshly prepared, delicious food in a food truck that doesn't have to come out of a bag or be served out of a warmer.” He adds that it’s bit of a struggle, but his customers’ positive reactions and reviews make it worth it.

  In addition to his schoolwork and food truck, Devin helps within his community—especially at fundraisers where he can cook for guests. “Charity is something that I admire and strive to achieve, and I hope to be able to reach a point where I can give back to my community because of the ways in which I have been tremendously blessed.”

  See http://ge.artinstitutes.edu/programoffering/101 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

  Licensed by the Florida Commission for Independent Education, License No. 3110.

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  Mutsuko Soma

  Culinary Arts , 2003
  The Art Institute of Seattle

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  Mutsuko Soma

  Mutsuko Soma of Kamonegi in Seattle, was named a semifinalist in the Best Chef Northwest category in the 2018 James Beard Awards. Soma is a 2003 graduate of the Associate of Applied Arts in Culinary Arts program at The Art Institute of Seattle.

  Chef Mutsuko Soma was born and raised in Tochigi, Japan. She moved to the Pacific Northwest to study the culinary arts at The Art Institute of Seattle. After spending years refining her skills at restaurants like the Harvest Vine, Chez Shea, and Saito’s, Chef Soma moved back to Japan to learn the art of making traditional soba noodles in the hopes of finding something unique to bring back to the Northwest. 

  While studying soba making, Chef Soma discovered that much of the buckwheat used in Japan were sourced directly from Washington, one of the largest buckwheat producing states in the United States. This fact reaffirmed her decision to introduce soba to the Pacific Northwest, an area that has greatly influenced her throughout her cooking career. Along with being a chef and artisan soba maker, Soma is also a certified sake sommelier certification from the Japan Sommelier Association, WSET (level 3).

  Kamonegi began as a soba pop-up founded by Soma in 2012 in the Los Angeles area. She eventually hosted more in Seattle and Portland. Through Kamonegi, Soma introduces soba mixed, rolled, and cut by hand; a specific process that produces silky, lightly buoyant noodles that retain the nutty aroma of buckwheat. She also served as chef of Miyabi 45th in Seattle from 2013 to 2016 where Kamonegi fans experienced a wide variety of soba dishes in three dominant styles: seiro (cold noodles with a hot dipping sauce), nanban (soba served in hot broth), and bukkake (cold noodles served with chilled broth and garnishes in one bowl). The name Kamonegi refers to a harmonious culinary pairing of duck and leeks, or more specifically a duck bringing you a leek, which symbolizes the good luck of one good thing that brings another. Kamonegi opened its brick and mortar at 1054 N 39th Street in Seattle in October 2017.

  See http://ge.artinstitutes.edu/programoffering/81 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

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