Customizing Her Education
Alexandra Cassar '09
Why did you choose Connecticut College?
I went to a small high school in New York City, so I knew I wanted to be at a small liberal arts college where I could get individualized attention. I visited Connecticut College’s campus, went on a tour and fell in love with it. I also liked that Connecticut College had an equestrian team, since that is a hobby of mine.
Did you know what you wanted to major in when you came to College?
When I first came to school, I thought briefly about majoring in English, but I didn’t think that majoring in just one field would be comprehensive enough. I was interested in so many areas as a freshman, ranging from French to Hispanic studies and English. I decided that instead of double or triple-majoring, I would self-design my major and incorporate all of these interests.
How did you make the decision to design your own major?
A lot of factors influenced my decision to self-design a major in international journalism and the culinary arts. I attended a French high school, the Lycée Français of New York, have family in France and speak fluent French and Spanish, so I wanted to incorporate all of these interests into a major. I also love to write and wanted to take intensive writing courses in the three languages that I am fluent in. Finally, my parents' careers and hobbies also influenced my decision. My mom is an avid cook and my dad is a perfumer, so I have always been interested in the senses of taste and smell, which go hand in hand.
What are the advantages of designing your own major?
There are so many advantages to designing your own major. It is really liberating to be able to choose and plan your own curriculum, which is a freedom that most college students don’t get. Designing your own major also allows you to take classes in as many different departments as you like, which exposes you to a lot of different professors, students and perspectives. I really like variety, and it was nice to know that I could take courses in many different departments and that they would all count toward my major.
Were you close with your professors?
I think all students at Connecticut College, regardless of their major, are close with their professors just because the professors here are very open, supportive and friendly. I definitely had the advantage of knowing many more professors in different departments because of the interdisciplinary nature of my major. I also really appreciated that my professors were flexible and allowed me to incorporate specific papers and projects into their classes. For example, my narrative non-fiction professor was happy to let me write many of my assignments on food-related topics.
What departments have you taken classes in for your major?
I designed my major so that I could take classes in the Hispanic studies, French, English and anthropology departments. The journalism and international portions of the major were represented through the intensive writing courses I took in the three different language departments. I also incorporated two journalism classes into my major, which I took in Spanish when I was abroad in Argentina. The culinary aspect of the major was satisfied through my anthropology classes, many of which had to do with cultural aspects of food.
What types of research projects have you done?
My senior project was a portfolio of articles about the culinary world, about 20 articles written in English, Spanish and French, some of which reviewed restaurants locally and in New York City and others that were research papers on new dishes and ingredients. I worked really closely with professors Frank Graziano, my major adviser; Aida Heredia; Catherine Spencer; and Blanche Boyd, my narrative nonfiction professor and the college’s writer-in-residence on this project.
Did you study abroad?
I studied abroad in Buenos Aires, Argentina, through the Institute for the International Education of Students (IES). While in Argentina I took two classes with the IES program, one on cultural icons of Argentina and another Spanish grammar class. I also took two journalism classes at the Universidad del Museo Social Argentino. These classes were taught in Spanish and really helped me perfect my language skills. I also took advantage of opportunities to horseback ride and take tango classes. After all, Argentina is the polo and tango capital of the world!
What sorts of activities did you participate in at Connecticut College?
I like to be busy so I was involved in a lot of activities at the College. I was a member of the equestrian team, gospel choir and club soccer, and contributed articles from my senior project to the student-run newspaper, The College Voice.
Have your internships related to your major?
I’ve had several internships, including one of the most recent at Condé Nast’s Gourmet magazine, where I worked in the merchandising and marketing departments. Besides working on the business side of the magazine, I was also able to publish two of my own articles. I’ve also interned as a chef and waitress at Daniel, a four-star restaurant in New York City, and at Victoria’s Secret in fragrance development.
What are your plans for the future?
After graduation, I planned to travel for the summer in Europe. I visit my family in the south of France every year, but now I would like to discover Italy, especially because I took Italian language courses in my senior year year. Hopefully, then I will start working for a publication like Gourmet magazine, or maybe even Zagat!
Learn more about:
Student-Designed Majors
Blanche McCrary Boyd (Alexandra's writing professor)
Study-Away Programs