Aram Babayan

WORK HISTORY

EDUCATION

ABOUT ARAM BABAYAN

About meI am currently a student at Chaffey College, dedicated to learn and expand my knowledge while I work toward earning my Bachelor\'s in Business Administration. I plan on working ahead to use my knowledge that I will learn in my study to use it as a leverage point in my career and lifestyle. I hope to transfer to a UC, preferably UC Berkeley or UC Irvine as they are both prominent in their Business programs. Culinary OutlookI am seeking opportunities to really experience or as I say:\"To get Beat up by the Experience,\" to really understand how the culinary / hospitality industry feels. It has constantly been a dream to run a restaurant to express myself the way I do with my food. But, knowing and hearing the horror experiences of running one makes me first want to get a feel for the industry to be able to prepare myself for the future ahead.(IF I did open a restaurant it would be named after my grandmother\'s brother, Koren, whom unfortunately passed doing the thing he loves, which is to cook).My BackgroundWhen I was 13-14 years old I was told to make dinner for the fam tonight. I did not cook one day in my life and was always served my mother\'s cooking. But I remember she wouldn\'t be able to make it home at that time so she told me over the phone to make some chicken for my brothers and sisters. She told me instructions on how to properly clean, season, and prep the food I was making which was sauteed chicken breasts with a tri-color spaghetti pasta on the side. To this day it is one of my favorite dishes and the easiest, most basic dish to make when there\'s nothing you really want to make. One of the many experiences I\'ve learned in my life is to remain grounded and to be respectful because you do not understand the situation others go through. Also, you are not the center of space, remember that you are a person amongst billions of others, earn that space by differentiating yourself by being the one with the louder voice in the room. There are always going to be more challenges coming at me and I know I probably won\'t be ready to accomplish them in due time, but I will be ready to face them-Future Michelin Star Chef.