mise en place issue 48 Food Safety
mise en place is the college magazine for alumni and friends of The Culinary Institute of America.
No. 48, May 2009 ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA FOOD SAFETY 6 FOOD SAFETY 6 Food Safety: From Pillory to Prevention The complex world of food safety 16 Inauguration Elation 18 You Make Us Better Extraordinary circumstances, delicious food 14 From Seed to Cup A coffee sojourn to Nicaragua Time, dedication, and expertise at work 16 14 18 20 Across the Plaza 30 Gifts at Work 32 Class Notes 21 Following the Presidential Trail | Student Creativity Going, Going, Green | Kudos | 2009 Leadership Gala Why Give? | Giving's Impact 26 Education for Life SkillsUSA National Training Center at CIA | Coming Events Book Shelf | ProChef� In His Own Words Message from Steve Swofford | Class Notes | In Memoriam It's true. When last summer's Salmonella Saintpaul outbreak heated up, I called my son, who was away taking college courses, to tell him to avoid jalape�os at his favorite Mexican fast food restaurant down the street from campus. He snorted his disdain into the phone, reminding me that I no longer had control over him. Oh well. I'd done my best. I'd made the call, and now just hoped that the next time he got hungry he would opt for pizza. And while I consider myself a rational person, I stopped buying tomatoes when at first we all believed the Salmonella outbreak was caused by them. Even after the FDA told us that on-the-vine and cherry tomatoes were untainted, I bypassed them in the grocery store. I realize now that I helped contribute to the $100 million shortfall experienced by the tomato industry...but I just couldn't help myself. With communication from government agencies so mixed and varied during the crisis, it was hard to trust what I heard and read. That's the reason it's so important that we "get it right" when it comes to food safety. Every outbreak of Salmonella and E-coli initiates both a practical and emotional chain of events that can have a devastating effect on an entire industry and the economics of an entire region. And while the government is trying to sort out its alphabet soup of agencies overseeing our food supply, our industry can do its part by rigorously educating managers and kitchen workers about safe food handling, and keeping pressure on suppliers to provide us with food that is traceable back to its point of origin. I'm hoping that these increasingly frequent outbreaks will soon be a distant memory and that, in the future, when I reach for a tomato I won't have to wonder if it's safe to eat. Nancy Cocola Editor mise en place� No. 48, May 2009 Nancy W. Cocola, Editor Leslie Jennings, Designer Contributing Writers Shelly Loveland Jennifer O'Neill Karl Thomas Editorial Board Dr. Tim Ryan '77 President Nancy Harvin Vice President for Advancement Mark Erickson '77 Vice President�Dean of Culinary Education Mission Mise en place is the college magazine for alumni and friends of The Culinary Institute of America, and reflects its principles and core values. Its mission is to foster a mutually beneficial and enduring relationship between the CIA, its alumni, and friends by: Providing information of interest about the college, its alumni, faculty, and students. Presenting substantive, balanced, and accurate coverage of major issues and events concerning the college as well as highlighting alumni leadership and contributions to the foodservice industry. Creating a forum to help alumni network and build community. �2009 The Culinary Institute of America All rights reserved. mise en place� is a registered trademark of The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538-1499. The CIA at Greystone and the CIA, San Antonio are branch campuses of the CIA, Hyde Park, NY. Photography: Keith Ferris, Denise Hall, Anne Rettig, and Bernie Tostanowski III. 4 www.ciaalumninetwork.com I look forward to receiving mise en place and keeping up with the CIA's continual improvements and progress. The Chocolate issue, however, holds particular interest for me. For the past four years I worked on a project with over 50 researchers, globally, documenting the history of chocolate; wrote my dissertation on the medicinal use of chocolate; and authored two chapters in the forthcoming book Chocolate: History, Culture and Heritage. So, I read with interest the chocolate articles. The issue's photo imagery is fantastic; the topic areas interesting. However, in more than one section "fakelore" is perpetuated I received two e-mails about "The Ambassadors" article in the Chocolate edition of mise en place before I even got my own copy--one from Noble Masi and one from a '91 graduate who is a cafeteria manager in our school system. Both were excited about the article. I received my copy today when I got home from school. WOW! Thanks for telling the story of the Ambassadors' visit to my school. The Cooking with the CIA program is very special for our students, school, county, and state. And our students look forward to our annual field trip to the CIA's Hyde Park campus. We look forward to working with the CIA on future Ambassador visits to the Center for Applied Technology�North. and facts misreported. For example, we searched for evidence that would indicate who introduced the first heart-shaped box of chocolates (timeline) and were unable to determine its origins. I applaud the CIA for sharing the lore and science of chocolate. As an academic I must remind those conducting research to seek primary sources instead of secondary sources to insure accurate information is presented. Love the new format. It really is excellent. The Contract Food edition is your best yet. Stories are interesting. The sections are good choices. I would only suggest a bit more coverage of campus life--like sports team news. Overall mise en place is in a really good format. Ken Cummings '88 Washington, DC I just would like to thank you for making such a good mise en place. I found it really interesting and of course I really enjoyed when some of my former colleagues were mentioned. I particularly liked the piece about contract food; it was quite interesting. I now live in St. Petersburg, FL and am still baking in my small apartment kitchen. Deanna Pucciarelli '91, Ph.D. Muncie, ID Bruce S. Davis '72 Severn, MD Rudolf Lang, CIA Baking and Pastry Instructor, Retired '96 St. Petersburg, FL We look forward to your letters both tender and thorny, commenting on issues and articles in mise en place. We reserve the right to edit letters for length and clarity. Submission does not guarantee publication. Please include your name and contact information with your letter. Submit to: Nancy Cocola, Editor, mise en place, 1946 Campus Drive, Hyde Park, NY 12538 or email to email@example.com. mise en place no.48, May 2009 5 The story began back in 1785 when the governing body of the State of Massachusetts issued this law. "Whereas some evilly disposed persons, from motives of avarice and filthy lucre, have been induced to sell diseased, corrupted, contagious, or unwholesome provision, to the great nuisance of public health and peace: Be it therefore enacted that if any person shall sell any such diseased provisions, knowing the same without making it known to the buyer, such offence shall be punished by fine, imprisonment, and standing in the pillory, or one or more of these, to be inflicted according to the degree and aggravation of the offence." And while it may have been satisfying for the public to see the sellers of diseased food punished by being pilloried or imprisoned, it took another 100 years before the U.S. government got involved in the issue from the vantage point of prevention. Even then, when it created the 1890 Meat Inspection Act it was only to prevent meat safety from posing a barrier to trade. The Act required inspection of salt pork, bacon, and pigs intended only for export. Safety: Food 6 www.ciaalumninetwork.com revention illory to P F ro m P By Nancy Cocola It took the gruesome descriptions in Upton Sinclair's book The Jungle, based upon his seven weeks working inside the meat industry, to help motivate the government to seriously look into its own citizens' food supply. Sinclair wrote: "The workers fell into the vats...sometimes they would be overlooked for days, till all but the bones of them had gone out to the world as Durham's Pure Leaf Lard! The meat would be shoveled into carts, and the man who did the shoveling would not trouble to lift out a rat even when he saw one." Lewis's claims were confirmed in the Neill-Reynolds Report, commissioned by President Theodore Roosevelt. That, along with an increased public outcry, prompted the U.S. Congress to pass two important and unprecedented pieces of legislation in 1906. The Pure Food and Drug Act forbade manufacturers from selling or transporting adulterated food products or "poisonous" patent medicines. The Meat Inspection Act authorized the inspection and condemnation of any meat found unfit for human consumption. Both these Acts fell under the auspices of the U.S. Department of Agriculture (USDA) that divided their implementation between two of its bureaus. The Meat Inspection Act fell to the Bureau of Animal Industry, in part because it had veterinarians on staff mise en place no.48, May 2009 7 who could recognize sick animals. They were required to provide inspection in every slaughterhouse and packing plant that then existed--all 163 of them. Today, there are more than 6,000 such facilities. The Pure Food and Drug Act fell under the Bureau of Chemistry, which was the precursor to the modern Food and Drug Administration (FDA). This was a great day for Harvey Wiley, a chief chemist at the Department of Agriculture, whose research connecting the contents of food and beverages with the health of consumers had previously fallen on deaf ears. Wiley was clear that "adulterated food made consumers weak, sick, and `unattractive.'" A man well ahead of his time! Charged with enforcement, these two bureaus had a clear mandate that was a vast improvement. However, very quickly they were beset by additional legislation that seemed unconcerned with the need to coordinate oversight of the food supply as a whole. Only one year later, in 1907, a Board of Food and Drug Inspection was created to establish agency policy in enforcing the laws. Additionally, the Referee Board of Consulting Science Experts was formed to advise the department on safety issues associated with food additives. The confusion began. According to Marion Nestle in her book Safe Food, there are currently 35 separate laws, administered by 12 agencies, housed in six cabinet-level departments. Clarity is elusive when it comes to the agencies monitoring the safety of our food. For example, while the FDA regulates dehydrated beef soup and chicken broth, the USDA regulates dehydrated chicken soup and beef broth. Food Safety's Alphabet Soup A look at the major players reveals a patchwork of regulators overseeing our food supply. The Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) are the two Federal agencies we all know. They inspect food products, enforce safety regulations, test suspect foods, and work with industry to improve safety practices. In its broadest definition, the FDA is responsible for non-meat products such as seafood, fruits, vegetables, and shelled eggs, while the USDA oversees meat, poultry, and processed egg products. Both agencies work extensively with state food regulatory partners and within each are agencies charged with implementation. 8 The Food Safety and Inspection Service (FSIS) is the public health agency at the USDA that is responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged. The Center for Food Safety and Applied Nutrition (CFSAN) operates under the FDA. It has authority starting from a product's point of U.S. entry or processing to its point of sale--overseeing approximately 50,000 food manufacturers, processors, and warehouses, as well as 3,500 cosmetic firms. These figures do not include the roughly 600,000 restaurants and institutional foodservice establishments and the 235,000 supermarkets, grocery stores, and other food outlets regulated by state and local authorities that receive guidance, model codes, and other technical assistance from the FDA. The Center for Disease Control and Prevention (CDC) monitors human health through disease surveillance. The CDC is a non-regulatory, scientific agency. Its mission is to "promote health and quality of life by preventing and controlling disease, injury, and disability." The CDC's Division of Foodborne, Bacterial, and Mycotic Diseases conducts surveillance for foodborne diseases; assists local and state health departments during outbreaks; collects, organizes, and publishes information on foodborne illnesses and outbreaks; maintains the national reference laboratories for foodborne pathogens; and develops new strategies for diagnosing and fingerprinting them. Hazard Analysis and Critical Control Points (HACCP) was established in the 1960s when NASA asked Pillsbury to design and manufacture the first foods for space flights. Since then, HACCP has been recognized internationally as a science-based food safety system used by both the USDA and FDA. HACCP's seven principles are based on risk assessment. By identifying critical control points in the manufacturing process, HACCP identifies when safety controls should be applied, the limits on those controls, and the corrective actions to be taken. It also highlights record keeping and evaluation of the system itself. When it comes to imported foods, the United Nation's Codex Alimentarius (food code) purportedly bases its recommendations on scientific information. However, the makeup of its commission is heavily weighted in favor of trade rather than consumer concerns about food safety. And the issue of food imports is historically a highly political one that bases its regulatory strictures, in part, on our ability to maintain trade relations with different countries. With the FDA grossly under-funded and incidents of foodborne illness seemingly on the rise, a new industry of third-party companies calling themselves food-safety consultants has emerged. Practically every major food manufacturer today hires experts to check out the ingredients that are entering its facilities. However, with no system of certification established for these third-party inspectors, there is a fear that they are just window-dressing for large corporations burnishing their public image. But one can understand why large companies have taken the steps to hire them when the cost of a recall can deal a catastrophic blow to business. Economic and Consumer Fallout The ultimate goal for examiners is to identify the point at which the contamination occurred in the distribution chain or in the food handling. It's an arduous task. Lots of inaccurate associations are initially made because the implicated food is connected to the unrecognized real source of the problem. Testing the food can be difficult. The food causing the outbreak may have already been consumed or overlooked when samples were collected. Contamination may not be detected because it varies within the food, the pathogen did not survive long in the food, or the test is insensitive to the pathogen. And after all the well-intentioned attempts to isolate the outbreak's culprit, there are still casualties. According to the Pew Charitable Trusts' postmortem of this event, the tomato industry, which represents a significant piece of this country's 9 agriculture economy, lost more than $100 million in Florida and close to $14 million in Georgia. After the event, jalape�o growers in Mexico, who were not involved in the scare, were reluctant to plant the crop again for export, fearing that they would have no market in the U.S. These outcomes are not unusual. As a result of the spinach outbreak in 2006, spinach farmers reported losses totaling $350 million. The emotional impact on consumers is reflected in their buying patterns. In December 2007, the Thompson West Research poll found 61% of Americans worry about the safety of their food. The Food Marketing Institute's U.S. Grocery Shopper Trends 2007 report documented a 16% decline in consumer confidence in the safety of the food they purchase in grocery stores. How many of us, once an alert is issued, can overcome our fear and take a "risk" to buy an item even after it has been cleared by the FDA as having no part in the outbreak? This emotional response can wreak havoc with a grower's or producer's bottom line. But consumers have every right to remain skeptical. So many mixed messages and signals emerge during one of these events that it's not surprising we willingly give up spinach, peppers, and tomatoes while we wait for our alphabet soup of agencies to give the "all clear." There has to be a better way. products. Traced to a Blakely, GA plant owned by Peanut Corporation of America, the outbreak has prompted President Obama to call for an investigation of the FDA's practices. And while it is easy to look at the FDA and find its failings, it is historically under-funded and has limited power. For example, if a company does internal testing for Salmonella that isn't on the FDA's official clock and finds some, it doesn't have to report it. The agency also does not have the power to require a company to recall its products; they can only request it be done. Revamping the entire patchwork of federal agencies involved in food safety is imperative. Among the key issues to look at along the way: the traceability of our food and the new technology coming out of universities across the country that will help us protect our food sources. We already have the technology to trace our food. Stickers on fruits and vegetables are used as standardized price look-up codes. For example, a "4087" on a sticker means red Roma tomatoes no matter where you are shopping. Similar standardized codes could let retailers, food safety investigators, and curious consumers know exactly what farm a bunch of asparagus comes from. According to Caroline Smith DeWaal, "unfortunately, the produce industry is reaping what it sowed when it sought and received special exemptions that allowed it to avoid the country-of-origin labeling requirements that Congress passed in 2002." We need to--and can--go beyond country-of-origin labeling. We have the ability to trace back directly to a specific farm. And when distributors mix produce from different sources in repacking facilities, they should be required to maintain the identifying marks or labels. Our universities are cauldrons of new ideas and technologies. After the 1998 Listeria contamination of hot dogs and deli meat, the Sara Lee Corporation, as a condition of its probation, funded $3 million for the Center for Integrative Toxicology at Michigan State University. Researchers at Iowa State University have revealed a new technique for testing for Salmonella in produce by applying simple adhesive tape to food surfaces and utilizing ultraviolet light to identify pathogens. An agricultural research scientist and his colleagues from the University of Georgia have developed a microscopic biological sensor that detects Salmonella bacteria, which has great potential for food safety. Flourescent organic dye particles attach to Salmonella antibodies hooked onto the bacteria. The dye lights up like a torch, leading the way to the Salmonella! When fully developed, this technology would allow for frequent testing at a much lower cost than is incurred by sending samples to a lab for analysis. This point-of-packaging Detection and Prevention Indeed, looking for a better way is front and center these days. In her August 14, 2008 press release, Caroline Smith DeWaal, director of food safety for the Center for Science in the Public Interest (CSPI), praised the proposed bipartisan FDA Food Safety Modernization Act, which would help refocus the FDA on preventing, rather than just reacting to, foodborne disease outbreaks. The bill would require domestic and foreign food companies to assess potential hazards, develop food safety plans, and take steps to prevent contaminated foods from being marketed. It also would require the FDA to issue regulations for ensuring safer fresh produce. DeWaal called upon the then-incoming Obama administration to "bring our entire food regulatory system into the 21st century by creating a unified food agency with a single leader and a firm budgetary foundation." President Obama is currently doing just that. The outbreak of Salmonella Typhimurium in peanut butter that began in September 2008 has affected 575 people in 43 states and resulted in the voluntary recall of 1,790 10 testing, if conducted properly, has the potential to dramatically reduce the chance of contaminated food reaching grocery store shelves. There is also irradiation. Despite the fact that it is proven to help eliminate most pathogens in the food, the public has never been able to get over the idea, despite spirited media releases to the contrary, that the process makes food radioactive in some way. What this shows us is that any technology applied to treat foods for the purpose of reducing pathogens will have to meet the litmus test of acceptance by the public. If not, he suggests choosing someone else. He likes to remind restaurateurs about "strict liability," which means that if a supplier sells you contaminated food and you serve it to your patrons, you are still liable. It's an even greater incentive, he says, for everyone to control the food supply they work with. This is a sentiment echoed by Sam Melamedas '79, director of purchasing at American Food and Vending Corp. "We are responsible to our customers and are always asking vendors where they got the food and if they can produce the certifications from the growers saying their water supply was protected." The bottom line is that it is up to all of us in the foodservice industry to keep pressure on the suppliers and growers, as well as our own staff, to think "food safety" first. Books have been written about the history of, and present-day concerns regarding, the safety of our food supply. Hundreds of regulations have been written to try and ensure that Americans can trust the food they buy, resulting in a fragmented system that consumers are now reluctant to trust. But as frightening as these recent outbreaks of foodborne illnesses have been, there is an upside. They have certainly caught the attention of our lawmakers. Calls for investigations into procedures at our watchdog agencies offer renewed hope for the future. And with the pressure from consumers, advances in technology, and a foodservice industry that is increasingly educating its workers, a sea change is coming in the way we structure our agencies and ensure a safe food supply. Until then, we must, as an industry, remain vigilant and do everything we can to ensure the health of our customers and the safety of our food. A Responsible Foodservice Industry According to CIA Trustee Emeritus Alan Plassche, consultant for UniPro Foodservice, Inc., there are two fundamental ways that the foodservice industry can help ensure a safe experience for customers. First, we must concentrate on safe food practices in our facilities--whether it's a restaurant, processing plant, or distribution center. Second, we must take responsibility for knowing the food that "comes in the back door." He highlights sick employees and food handlers, cross contamination, insufficient pathogen kill-steps in cooking, and improper temperature controls as vital concerns in the workplace. Another CIA trustee emeritus, John Farquharson, president of the International Food Safety Council, couldn't agree more. He believes that constant, ongoing education of front-line managers is key. When his organization first started to raise awareness about ServSafe� food hygiene training, the National Restaurant Association was certifying only 20,000 managers a year. Now they certify upwards of 200,000 a year. At the CIA, the ServSafe course is mandatory. Taught by Professor in Liberal Arts Rich Vergili and Manager of Student Employment Barbara Campbell, this course looks at not only the specifics of safe preparation of food, but attempts to connect young culinarians to food in a way that will enable them to take on the responsibility of being champions of a safe food supply. And that responsibility, according to Plassche, means knowing without a doubt the food safety practices of your food sources. He suggests putting suppliers through rigorous screening and drilling down to make sure that standards and audits are in place to reduce risk. He sites SYSCO, which goes as far as to conduct historical studies of the land they are growing their produce on and the sources of certain products that are prone to food safety risks. And while small operations surely don't have the resources for that kind of due diligence, it is always possible to shop around for producers and distributors who are willing to be transparent about their practices. Food Safety Resources: www.FoodSafety.com www.Recalls.gov www.CDC.gov www.cfsan.fda.gov www.fsis.usda.gov www.cit.msu.edu Michigan State University's Center for Integrative Toxicology Internet Guide to Food Safety and Security by Elizabeth Connor The Jungle by Upton Sinclair Safe Food by Marion Nestle 11 anatomy of an outbreak 2008 With all the watchdog agencies out there, how is it that we are still getting sick from the innocuous tomato, jalape�o, spinach leaf, or peanut butter sandwich? And why does it take so long for agencies to issue recalls and secure public safety? A look at one of the two most recent outbreaks may shed light on the process and answer these questions. Diseases at the CDC, spoke about the typical course of an outbreak. He reported that they usually begin slowly with scattered consumer complaints of illness. From there, healthcare providers begin reporting clusters of similar symptoms. Information from the national network of federal, state, and local public health laboratories that develop DNA "fingerprints" of bacteria are then accessed. If links are found between cases, then the clusters are classified as an "outbreak." And finally, reports in the media alert the public and may heighten their awareness of the origin of their own symptoms. There is a natural, built-in delay between when an illness starts and the date a case is reported to public health authorities. Here is a very broad timeline of the Salmonella Saintpaul outbreak as presented by Dr. Warnock. It doesn't reflect the many hours of interviews, gathering of samples, scientific lab testing, control testing, or conference calls and meetings between agencies. It does, however, reflect the fact that tracing back an outbreak and isolating a single source can be remarkably difficult. Salmonella Saintpaul The recent National Restaurant Association's "Food Safety in the 21st Century Marketplace" conference served as a forum for speakers from all segments of the foodservice industry to discuss growing concerns about our global food supply. In his presentation, David Warnock, Ph.D., director of the Division of Foodborne, Bacterial, and Mycotic JUNE 1: Trace back of products begins. 3: FDA issues consumer alert for New Mexico and Texas, warning consumers not to eat raw, red plum, red Roma, or round red tomatoes. On-the-vine and cherry tomatoes were exempt from this alert. Thirty potentially linked illnesses appear in other states. 5: FDA publishes a list of states, territories, and countries where these tomatoes are grown and harvested. 7: FDA expands consumer advisory to be nationwide. New Mexico issues press release on 55 cases. 9: CDC issues advisory update--167 cases in 17 states. Major restaurant chains and grocery chains announce they are pulling tomatoes from their outlets. 12: FDA updates list of tomatogrowing areas not associated with the outbreak. JUly 1: Joint FDA-CDC advisory update--869 cases with 107 hospitalizations. Tomatoes still lead suspect. Other food items consumed with tomatoes are being investigated. A new case control study established. Increased number of labs involved in testing food items. 7: North Carolina investigates cluster of 13 illnesses and results implicate guacamole made with raw, red Roma tomatoes and serrano peppers. CDC considers strong probability that illnesses are caused by more than one food item. 17: FDA and CDC clear tomatoes as illness source. Farms are no longer producing positive cultures. 12 www.ciaalumninetwork.com APRIL MA Y 16: The first incidents of possible foodborne illnesses get reported to physicians. 8�20: New Mexico Department of Health begins collecting specimens; serotyping them as Salmonella Saintpaul. 22: New Mexico Department of Health notifies the CDC that a cluster of 19 Salmonella cases are under investigation and epidemiologists begin patient interviews. Data collected includes travel; daycare contact; contact with reptiles, pets, and farm animals; types and sources of drinking water; history of swimming; and an extensive history regarding the location of, and the actual foods eaten, for a full five days prior to the illness onset. 23: Match to outbreak strain identified in Colorado and Texas and a multi-state investigation begins. 24�26: New Mexico officials hypothesize fresh tomatoes are the source. The CDC notifies the FDA of this hypothesis and New Mexico begins a case control study. 31: New Mexico issues press release associating New Mexico illnesses with fresh tomatoes and identifies three retail sources. 18: Joint FDA-CDC press release states outbreak is not over with new cases being reported; 383 cases from 30 states. Assumes contaminated tomatoes came from Mexico or Florida. 20: Texas reports an additional 134 cases. CDC issues advisory update--552 cases in 32 states. Checking for contamination between Mexico and Florida. CDC and Texas investigate a cluster of 47 illnesses whose results implicate jalape�o peppers. 23: CDC issues advisory update--613 cases in 33 states. august 21: FDA announces finding contaminated jalape�o peppers at McAllen, TX distribution center. These peppers were grown in Mexico. Consumers told to avoid fresh jalape�o peppers. 25: FDA advises consumers not to eat jalape�o peppers grown in Mexico. Domestic peppers are not implicated in outbreak. 30: FDA announces contaminated serrano peppers and irrigation water at farm in Mexico. Advises consumers not to eat serrano peppers grown in Mexico. 28: CDC issues advisory--1,442 cases in 43 states with 286 people hospitalized. Serrano and jalape�o peppers grown, harvested, or packed in Mexico are cause of some of the clusters and major vehicle in outbreak. Outbreak has ended. No new cases of illness are reported. Final assessment of specific food of origin--still unclear. mise en place no.48, May 2009 13 A Nicaraguan Coffee Harvest From Seed to Cup Boa constrictors; giant moths; big-eyed, gerbil-like rodents; howler monkeys; pacas; and worms that slithered around in packs were just some of the creatures that greeted recent graduate and coffee enthusiast Bernie Tostanowski III '09 and Lecturing Instructor in Caf� Operations Denise Hall '96 on their coffee sojourn to Nicaragua. Counter Culture, an organic coffee-roasting company in Durham, NC, is dedicated to educating the world about fine, direct-trade coffee. Its commitment to spreading the word extends to organizing educational trips of origin for its customers that take them to Counter Culture's partnering organic coffee farms in San Ram�n, Nicaragua. As the first Counter Culture Coffee Scholarship recipient, Bernie, along with his instructor Denise Hall, gladly took them up on the offer to learn more about coffee by following the beans from harvest to export and then brewing. Landing in Managua, the capital of Nicaragua, they encountered a fairly modern city with palm tree-lined roads and, you guessed it, a Best Western Hotel where our CIA adventurers stayed. But after only one night, they waved goodbye to luxury and embarked on a three-hour van ride to San Ram�n, where they were installed at Finca Esperanza Verde, a coffee farm that was their base of operations for the next week. Guided by staff from Counter Culture, Bernie, Denise, and the other group members got the lay of the land by hiking the hilly trails all around the farm. They discovered the variety of vegetation necessary to provide the shade coffee plants require for maximum growth. They learned about a unique wormcomposting system that marries coffee bean husks with worms and water to create a concentrated run-off used as a liquid fertilizer. And they visited the butterfly pavilion that supports the growth of the butterflies needed for the local ecology. The day they spent picking coffee beans high up on the hot, humid, but verdant hills of San Ramon held many surprises. "Unlike a winery where you can clearly see the rows and find your grapes to pick, coffee plants are grown under the banana plants and amidst many other varieties of vegetation," explained Denise. "Once in the forest, it was possible to see a semblance of order. And then, all you needed to do was pick the ripe, bright-red cherries that contained the beans." 14 www.ciaalumninetwork.com But it was not that simple, according to Bernie. "The eight of us from the U.S. spent 2� hours picking ripe beans [cherries] and tossing them into baskets tied around our waists," he said. "When we tallied up our harvest, we had picked less than half the amount an experienced picker would have harvested. And, we had collectively earned only $4.50." During visits to other coffee cooperative farms, Bernie and Denise were struck by the primitive conditions in which the growers and their families live. Scrap wood walls and dirt floors were not uncommon. But, while their family homes may be little more than shanties, their milling houses are often constructed of brick. At one farm, the owner has two de-husking machines in his wet mill building. A cot in the corner is reserved for his uncle, who sleeps there to ensure that no one steals the machines in the dead of night. Nicaragua is the second-poorest country in the Western Hemisphere, but all the farmers in this cooperative have ownership of their land because, after the revolution, the government allowed people to homestead. Counter Culture works to ensure that there is no middleman, and that all profits from the harvest go directly back to the farmer. Counter Culture has helped all of its growers to develop organic practices. Trust and commitment on both sides is essential, as that type of conversion can take as long as seven years to accomplish. As a bonus, the group was able to squeeze in a trip to a local chocolate factory to observe the facility where they roast and process cacao. And finally, they all returned to the U.S. to spend a full day back in Counter Culture's main roasting facility in Durham, NC. Bernie got to roast his own small batch of the very beans harvested at Finca Esperanza Verde. Bernie's enthusiasm for learning and interest in every facet of the coffee-making process has led Counter Culture to consider making this an ongoing scholarship for a student interested in pursuing coffee as a career. Bernie most definitely will. He explains his vision this way. "I love music, and I'm passionate about coffee. I'm hoping to one day have a coffee house that serves up truly excellent coffee and great live music." 15 Inauguration By Jennifer O'Neill Elation this event was plentiful so it didn't seem to matter when we ran out of tea bags. Our servers' friendly smiles and the music of the Dartmouth Gospel Choir, BeBe Winans, and Carole King seemed to help the tea drinkers forgive and forget. and Eric Michael that read, "We need extra waiters and kitchen staff to work inauguration events! Can the CIA help?" Our response was a resounding, "Yes, we can!" Three We received an e-mail "S.O.S." from Occasions Caterers, a prominent Washington, DC firm owned by my twin cousins Mark 1:30 P.m. Plates and tables cleared, our weary group stepped outside and was immediately rejuvenated by a city filled with joy and enthusiasm. We follow our hearts (and thousands of other people) to the National Mall to enjoy the "We Are One" concert. Everyone was transported as the music of Bruce Springsteen, John Mellencamp, James Taylor, Sheryl Crow, and others filled the air. our lunteerS intrePid cia vo current CIA students, two staff from the Advancement Office, and many CIA alumni from the DC area answered the call. Our intrepid group was scheduled to work three of Occasions' 50 scheduled events over inaugural weekend. Our experience was simultaneously exhausting and exhilarating. But at the end of each day we realized how essential the foodservice industry is. Without it, there is no party! monday, January 19, 2009 Sunday, January 18, 2009 Event #1: Breakfast for 2,200 guests. Sponsored by the Inaugural Finance Committee at the National Building Museum 4 a.m. Arriving in the dark, we immediately started prepping country egg pie, apple pain perdu, applewood smoked bacon, and platters of tropical fruit. And as you would expect at an event of this magnitude, small but annoying problems invariably cropped up. We were short 58 bowls of butter, were low on jam, and didn't have enough electricity in our kitchen to power the coffee urns. But ingenuity, from Occasions' staff, overcame each obstacle. Event #2: Bipartisan Dinner Honoring Colin Powell for 1,200 guests at the National Building Museum 10 a.m. Our tent kitchen was freezing! Heaters were turned off to keep 1,200 grilled Gulf shrimp and passion fruit salads chilled. We wore our down coats while our frozen fingers attempted to plate vegetables in the shape of an artist's palette. While the Secret Service "swept" the Great Hall--a three-hour operation--servers were stopped in the middle of setup. They removed us from the kitchen to be "magged" with a metal detector. Then, the Secret Service insisted we move our CIA van or it would be towed immediately. Assistant Director of Donor Relations Rebecca Kent raced out the doors screaming to Secret Service agents, "Please don't tow that van!" But, finding a tow-free zone was nearly impossible. Stopping a DC police officer to ask for help, she discovered he was a proud CIA grad. The CIA to the rescue, again. 6 a.m. Suddenly, drifting in over the clatter and hubbub, came the strains of Carole King's "Natural Woman." We all remarked that the sound system must be great because her voice sounded so real. And it was real! Carole King was in the Great Hall warming up for her performance later. The goodwill at Jennifer o'neill 3 P.m. Already behind schedule, we raced to catch up in the kitchen when we met Marilyn, & Pe ter ziehl 16 www.ciaalumninetwork.com a determined Department of Health officer. She hovered over the chef as he cooked, slowed production with the wave of her meat thermometer, and frightened workers as she yelled about proper gloves and sanitation procedures. all eyes turned to the television. But the moment it was over our guests rediscovered their voracious appetites! We replenished our waning energy with quick trips to the rooftop to scan the parade route below. Though unsettling, it was also comforting to see snipers posted on every rooftop. 4 P.m. Twelve hours after we'd arrived, the last guest departed. We were bone-tired and did our best to clean up as quickly as possible--the end was in sight! 5 P.m. Anticipation ran high as guests arrived, many of them celebrities and dignitaries. We asked Ben Affleck to please move aside so we could pour wine, chatted with actor Bradley Whitford, passed individual cheesecakes to Rita Wilson and Tom Hanks, shared greetings with Steven Spielberg and Smokey Robinson, and even got to talk to Jamie Lee Curtis while on a bathroom break! It was a surreal experience. Senator John Warner introduced Colin Powell and Vice-President-Elect Joe Biden, who both spoke. Then, to a spellbound crowd, President-Elect Obama took the stage to speak about Colin Powell's many accomplishments. We were breathless both because we were only 150 feet away from the next Commander in Chief and because we'd just served 1,200 people in 10 minutes flat. 5:30 P.m. Completely spent, we desired nothing more than sleep, but it eluded us as visions of our once-in-a-lifetime experience replayed in our minds. Now, when anyone asks if, despite extraordinary circumstances, CIA students and staff will provide first-class foodservice that's worthy of a president, our answer will be...Yes, We Can! Jennifer O'Neill is an alumni relations officer. midniGht: Exhausted, we hit the sheets...our wake-up call was for 3 a.m.! inauGural Query "if you could be anyone in WaShinGton d.c. thiS Week...Who Would it be?" tueSday, January 20, 2009--inauGuration day! cia Stud entS Pe te r & rebec ca Event #3: Swearing In and Parade Viewing Party for 900+ guests high atop Pennsylvania Avenue 4 a.m. After only three hours of sleep, we were running on fumes. Nonetheless, we wrestled dozens of Cres-Cors up service elevators to the building's 12th floor. Our client had requested a six-hour buffet. Almost immediately, we hit a snafu. Due to security and transportation problems, 20 of our staff were "no shows." Now each of us had to do the work of three people. rebecca morriS: "i'm so happy that for the first time since the kennedy administration there will be small children running around the White house. i can only imagine Sasha and malia's excitement. i'd love to be one of those kids--having sleepovers...playing pranks on the Secret Service...and visiting my dad at the office." Peter Weltman: "i wish i were abraham lincoln. his face was never far from inaugural events. his "house divided" plea was referenced during the first of many speeches at our breakfast events and it set the tone of `unity.' not only did his monument have the best seat in the house during the `We are one' concert, but i know he would be proud to witness the excitement in Washington." 10 a.m. The food flew out of the kitchen and into guests' mouths so fast we were constantly rushing to prep and restock. During the swearing-in ceremony the party came to a halt as mise en place no.48, May 2009 17 You Make UsaBetter One Student at Time Every day of the year, alumni like you reach out to current and prospective students and do something extraordinary. Your invaluable insights offer students a glimpse into the real world of foodservice. Your astute advice guides them as they make important career choices. And the modeling of your expertise and professionalism sets the standard for their own performance. Your commitment to them and to all things culinary helps pass on a legacy that starts at the doors of the CIA. Whether you choose to be a mentor, provide an externship site, expand students' education by offering a demo on campus, talk the ears off a prospective student and his or her parents at a College Fair, or donate a Gift-in-Kind to the college, every one of your generous acts helps to Make Us Better. Paul Sofka `97 A Man With a Mission When Paul Sofka '97 talks about spreading the word, he means it in the culinary sense. Paul is in the unique position of director of culinary services at the Houston First Baptist Church in Houston, TX. There are many challenges when you provide sustenance to a congregation that numbers Friends in Chicago For the past 12 years, Michael Garbin '76 has been hosting the CIA's Alumni Reception during the National Restaurant Association's annual meeting in Chicago, IL. Michael is the executive chef at the Union League Club of Chicago where the Club's membership michael Garbin `76 as many as 14,000 members. Paul might find himself preparing meals for a three-day Southern Baptist Convention of 8,000 people, providing lunches for the K-8 church school and childcare center, or creating daily meals for the more than 200 church staff. But Paul's other job is to spread the word about the CIA. That's why he attends Career and College Fairs, representing the CIA whenever he can. He describes three types of people he meets there--parents who wish they could go to culinary school, kids who definitely know they want to come to the CIA, and the ones he calls the "wanderers." He's there to convince them that the CIA is the best culinary education around. There's nothing like a man with a mission! GOAAAAAALLLL! Not many chefs can say they recruit potential externs for their hotels by playing ice hockey, but Mark Quitney '85, executive chef at the New Orleans Marriott, can. In the past when he would come north to the CIA's Career Fairs, he would take the time to engage some mark Quitney `87 recognizes the importance of Michael's relationship with the CIA. With three restaurants and 180 guest rooms, this private club has all the amenities of a small hotel, and a CIA-trained executive chef certainly adds to their cachet. Michael gives back to the CIA by coordinating the Alumni Reception. Every year, he asks for and receives the unstinting support of local alumni. Together they donate all the food and beverages for the event, leaving the CIA with only the expense for the wait staff. "I feel that hosting this reception is the best way for me to continue to give back to the college," Michael says. "I want the CIA to know they have friends here in Chicago!" of the students in a lively scrimmage during which he 18 www.ciaalumninetwork.com could formulate opinions about whether they would be a good match for an externship slot. If you think Mark has fun when he's visiting the CIA, you'd be right. "I love my school," he says. "The best part of being a student here was that everyone wanted to be a chef." Today, Mark, who has been with Marriott for over 19 years, has revitalized the New Orleans Marriott, taking it to 12th place among the 330 Marriott properties! He's also started a Culinary Council with the other four Marriotts in New Orleans to lower costs and consolidate ideas. He loves the fact that after an externship with Marriott, many of his CIA students come back and work for the company. GOAAAALLL! as an externship site for CIA students. Externs have six weeks in each of three areas--fine dining, casual, and banquet. This ensures they have time to become part of the team and develop a routine and rhythm. Even though he is now extremely busy as executive chef, Sean still finds time to be part of the students' training. "I love working side-by-side with them, plating up on the banquet line or when I'm expediting in the kitchen. But the most rewarding thing is getting letters from former externs telling me how they have progressed in their careers and knowing I've made an impact." Thanks to all who already give so much of their time and expertise to our students. But there are so many more talented and experienced alumni out there we hope will consider ways they can have an impact and make the CIA better...one student at a time. For more information, contact Alumni Relations at 845-451-1401 or e-mail us at firstname.lastname@example.org. Duck, Duck, Goose When Robert Ambrose '88 gives a demonstration about foie gras to students in Professor Patrick Bottiglieri's class, he's come to expect certain things: CIA students are well-informed, they ask lots of pertinent questions that others might not think of, and they are concerned about every step of the production process, from raising the ducks to robert ambroSe `88 preparation for cooking. His pleasure in educating current CIA students and his commitment to the college is evident in the many things he does. Through his work as chef and sales representative at Bella Bella Gourmet Foods--a prime source for foie gras, specialty meat, and heirloom poultry--Robert has donated product for the annual Dinner with the Masters�, participated in the Hudson Valley Harvest Dinner showcasing local products, and provided lively demonstrations for our students. Cultivating Chefs "I enjoy working with students to help them learn and grow, and to build future leaders for the industry," says Sean Woods '92, executive chef at Ritz-Carlton, Orlando Grande-Lakes. Almost 17 years ago, when Sean was a mid-level manager, he established the Ritz-Carlton Sean WoodS `92 With extern laura hooten `09 mise en place no.48, May 2009 19 Greystone's New Green Residence During a recent visit to the Greystone campus, Tim officially broke Following the Presidential Trail Change is a constant at the CIA; whether it's a new CIA board chairman, a new cutting-edge residence lodge at our Greystone campus, or just the prospect of a new president in Washington, DC. President Tim Ryan is involved in these changes--both weighty and light--revealing the variety of hats a college president wears. ground for a new student housing facility that will probably be one of the greenest buildings in the Napa Valley. Its 31 units will house 60 students and a resident assistant. Water conservation and energy efficiency are key components of this project. To that end, low-flow sinks, toilets, and showers as well as wastewater treated for landscape irrigation, are planned. Solar panels will heat water used in the facility and collect energy for electric power. The lodge is expected to be finished in July 2009 with a Leadership in Energy Efficiency in Design (LEED) gold certification. Presidents and Board Chairs Convene In January, Tim and Chairman of the Board Cameron Mitchell '86 attended the Association of Governing Boards of Colleges and Universities (AGB) Conference for presidents and board chairs. The 42 participants--21 presidents and 21 chairs--were there to get up to speed regarding their roles and responsibilities, to hear the latest best practices, and to exchange information and insights with other leaders in higher education. Even more important was the time provided for presidents and chairs to bond, think, and discuss plans for how they are going to move forward with their specific boards. Tim and Cameron came away with similar observations: � The CIA Board is in very good shape, and its processes and procedures meet or exceed the best practices presented. � The CIA is well-known and highly regarded, garnering more interest from conference participants than any other college present. left to riGht: GreyStone director of adminiStration & finance bob Graham, tim, and manaGinG director charleS henninG at GroundbreakinG. From President Ryan to President Obama The Rachael Ray daytime talk show invited presidents from various sectors of the business and entertainment world to share their management tips with Mr. Obama in advance of his becoming President of The United States of America. Tim's particular advice for the future president carried the ring of familiar themes. "As we all know, America already has all the right ingredients. Given that, I encourage President Obama to approach his job much as a master chef would. Focus on bringing out the very best in the ingredients you have--without over-complicating the dish. Adjust the seasoning as you go, and keep your kitchen spotlessly clean. And remember that while few dishes will appeal to all, you should have something on your menu for everyone--even if their tastes and preferences are different. If you follow that formula, the result will surely be a winning recipe for our nation's future. Congratulations, and we here at the other CIA wish you the best in your Presidency." PreSident ryan and chairman of the board cameron mitchell 20 www.ciaalumninetwork.com Serves Community problem and clean up the mess. But the guests never knew--they experienced a flawless event. Raising money for their chosen charity required that students approach local store owners and individuals as well as the CIA The B.P.S. Restaurant Operations course, taught by Professor Patrick Bottiglieri and Associate Professor Bill Guilfoyle, has added a new requirement. Students in this capstone course must organize and manage an entire fine-dining event--soup to nuts. With a fixed budget in hand, students in each of the course's five sections had to come up with a concept, determine a marketing plan, and organize the front- and back-of-the-house operations. Students were responsible for recipes, costing, budget, and formulating an accurate profit and loss statement. And finally, the group had to decide which charitable organization would be the recipient of the event's profits. for raffle items. Gifts included books, wine, food, health club memberships, and jewelry. Raffle tickets were a modest $2 each. The students were exhausted but delighted with the results of their efforts. "It was great way to use all the skills we've leaned so far," said Chelsey Poole '09. And Carolyn Coppolo '09 was happy to see that "even in a recession, the community was willing to help a good cause." The evening's raffle raised $1,140. All monies were donated directly to the American Heart Association. Some other student-run events that benefited the community were: Fire and Ice Progressive Dinner Guests started the evening at St. Andrew's Caf�, where they enjoyed a reception and silent auction. Then it was off to Ristorante Caterina de' Medici for a wonderful dinner. All told, the auction and dinner raised enough money to donate $4,000 to Dutchess Outreach (the class's chosen charity) with an additional $2,400 going to the CIA Scholarship Fund. Fantastic! Valentine's Day Dinner-Dance Farquharson Hall was transformed into a romantic getaway for 170 guests. They all enjoyed a reception, open bar, five-course dinner, and dancing to the popular band, The Big Smoothies--who A look at the January 2009 Fabulous Las Vegas! dinner event provides a window into the challenges and learnings of this hands-on experience. The cocktail hour in Farquharson Hall had an open bar, passed hors d'oeuvre, and casino games like blackjack, baccarat, craps, and roulette. Then, the guests moved to Ristorante Caterina de' Medici where six serving stations, each bearing the names of famous Las Vegas hotels, were set up. As in real life, the unexpected often happens. Fabulous Las Vegas! was no exception. Putting water into the base of a soup warmer resulted in a leak of mammoth proportions. With the doors about to open, students worked frantically to find out the cause of the brought down the house! In all, $2,600 was raised for the Leukemia/Lymphoma Society. As an educational experience, these five events couldn't have been more perfect. As a community service project, they couldn't have been more timely. Kudos to all our creative students! Student Creativity mise en place no.48, May 2009 21 Going, Going, Green By Shelly Loveland At the CIA we are keenly aware of the importance of sourcing food locally, promoting sustainable agriculture, reducing waste and pollution, and conserving energy. That's why understanding green principles is a fundamental part of our students' educational experience as well as an institution-wide commitment. At the CIA, "being green" means protecting the environment through initiatives such as these... Organic Garden Project on the St. Helena campus, make real the lessons of the classroom. Students in Hyde Park sell their gardens' bounty to the CIA storeroom and to local alumni-owned restaurants. California students sell product from their "Greystone Green Thumbs" booth at the St. Helena Farmers' Market. Providing a Green Environment Recycling Here are just a few statistics that reveal the CIA's commitment to recycling, composting, and even pre-cycling. � Food scraps--1.7 tons per day--are sent weekly to McEnroe Organic Farm in Millerton, NY for composting. � Used cooking oil is sent to Mopac for recycling and conversion to biodiesel. Greystone's used cooking oil is sent to St. Helena High School, where students transform it into biodiesel fuel that's sold to wineries to power their equipment. � Glass, metal, corrugated cardboard, and plastics are sent to Waste Management, Inc. � Eliminated the use of 15,000�18,000 paper cups a week on the Hyde Park campus. Housing The six residence lodges on the Hyde Park campus were designed for optimal energy efficiency. That investment was recognized with a rebate incentive from the New York State Energy Research and Development Authority. As one of their many energy-saving features, the lodges employ geothermal heat pumps, which use the Earth's constant temperatures for heating and cooling. According to the U.S. Environmental Protection Agency, these heat pumps are the most energy-efficient, environmentally clean, and costeffective systems for temperature control. Preliminary reports show that the CIA lodges use 52 percent less energy as compared with annual averages for student lodging in the Northeast. New student housing at Greystone has been designed to earn a minimum gold-level LEED (Leadership in Energy and Environmental Design) certification from the U.S. Green Building Council. (See p. 20 for more.) These and other initiatives that are in the works ensure that the CIA is always going, going, green. Shelly Loveland is a writer/editor at the CIA. Promoting Sustainability Sourcing From Local Farms By "going local," the CIA is able to reduce its carbon footprint, help nearby farms thrive, and allow students to better understand the benefits of the chef-farmer connection. The CIA is the first college known to have a farm liaison. Paul Wigsten, produce buyer at the Hyde Park, NY campus and a 10th-generation farmer, holds this unique position. Each February, he meets with area growers to review the ingredients CIA chef-instructors plan to use in the coming year. The farmers then plant crops accordingly. In 2007 alone, the CIA purchased $500,000 worth of product from more than 24 Hudson Valley farms. Out in California, the CIA at Greystone is perfectly situated to take full advantage of the state's renowned agricultural riches. Purchasing Manager Jim DeJoy works closely with his distributor to, as much as possible, source just the right ingredients for Greystone's restaurants and education programs from growers located within a 50-mile radius of the St. Helena, CA campus. Sustainability in Education From Introduction to Gastronomy to the Wine and Food Seminar, the CIA curriculum helps students gain a profound understanding of where food comes from and how its production affects the world we live in. Student clubs like the CIA Garden Society and Chefs Sustaining Agriculture in Hyde Park, and the Greystone Student 22 KUDOS Management Mauro Sessarego, who recently earned his Master of Science degree from the Rochester Institute of Technology in Service Leadership and Innovation. His course of study included such courses as service metrics, human resources, and global management. President Ryan Receives Award The Silver Plate Award for Specialty Foodservices will be presented to President Tim Ryan on Monday, May 18, 2009, at a banquet hosted by IFMA at the National Restaurant Association's Hotel-Motel Show in Chicago. The Silver Plate is awarded in nine categories representing the industry's segments. At the banquet, one of the Silver Plate recipients will be named winner of the coveted Gold Plate. To Hell and Back As Hell's Kitchen Season 5 premieres, three CIA grads stand poised and ready to take on the often-painful route that leads to the grand prize--a head chef position at the Borgata Hotel Casino & Spa in Atlantic City, NJ. Demanding absolute perfection, Michelin three-star Chef Gordon Ramsay puts the chefs through hellish, rigorous culinary challenges, testing to see who will crack under the intense pressure. Best of luck to our three alumni: Ji-Hyun Cha '04, a private caterer in Palisades Park, NJ; Andrea Heinly '06, a line cook from Reading, PA; and Giovanni Filippone '97, an executive chef in Destin, FL. All should take comfort in the fact that two CIA graduates have prevailed in the past. Heather West '03 was the Season 2 winner and Christina Machamer '08 was the Season 4 winner. The Staff of Life Lecturing Instructor in Baking and Pastry Arts Hans Welker and former Teaching Assistant Christopher Teixeira '07 were awarded the gold medal for Best Bakery Display at the 140th Annual Salon of Culinary Arts sponsored by The Soci�t� Culinaire Philanthropique at the 93rd International Hotel/Motel Restaurant Show. Hans and Chris created an amazing showpiece table that groaned under the weight of 47 different types of yeasted and non-yeasted decorated breads. Alumni Across America Success Guests poured into the Westerly Yacht Club for the Fifth Annual Alumni Across America Scholarship Dinner anticipating another memorable meal created by Alumni Council member David Miguel '78 and his CIA alumni friends. This event, which is in its fifth year, was created by David and his team: Barbaraellen Olson '82, Paul Fidrych '82, Joseph Collins '81, Andrew Nathan '85, Matt Chacho '05, William Gifford '01, Eric Perrin '86, Brian Levitsky '99, David Gryzch '86, and new CIA student Frank Drury. Westerly resident Ken Sorensen '73, kindly provided housing for the Alumni Relations team. This terrific group of alumni raised $8,000 for CIA student scholarships--and we thank them! Fab Faculty! Kudos to Associate Dean for Curriculum and Instruction for Culinary Arts Thomas Griffiths '80, who was named the 2009 ACF Northeast Region Chef Educator of the Year. He will compete for the national title against other winning regional counterparts at the 2009 ACF National Convention in Orlando, FL in July. Congratulations to Associate Professor in Hospitality and Service chef miGuel (center) With hiS cia buddieS 23 charlie Palmer (Second from riGht) and Wife liSa (center) With friendS Glorious thomaS zachariaS, JoS� andr�S, amanda eSSner, Grant achatz, and laura hooten ruth reichl, Grant achatz, and tim ryan JoS� andr�S, JoSeba encabo, ferran adri�, and tim ryan At the annual CIA Leadership Gala on March 26, excitement filled the air as captains of the culinary industry, renowned chefs, and devotees of the CIA converged to honor this year's Augie recipients. And, while enjoying an evening of food and conviviality, they were also helping to raise funds for CIA scholarship endowment. With the colorful actress Ruta Lee as emcee, the evening was filled with both comic and serious moments as Alumnus of the Year Grant Achatz '94, Chef of the Year Ferran Adri�, and Hall of Fame inductee John Profaci, Sr. took the stage to accept their Augie awards. Ruth Reichl, renowned food critic and editor-in-chief of Gourmet magazine, spoke about the first time she ate at Grant Achatz's restaurant Alinea. "I was skeptical at first, but midway through the meal I found myself laughing with delight," she recounted. "Not only is Grant's food sensual and intellectual, it pushes the boundaries of the culinary experience--redefining our notion of what a restaurant can be." In his gracious acceptance speech, Grant acknowledged the CIA for teaching him the fundamentals and skills critical to every chef, Ruth Reichl for using her powerful culinary voice in support of purity and passion in food, and Ferran Adri� for opening people's minds to modern gastronomy and making this an exciting time to be a chef. Jos� Andr�s, celebrated chef and owner of award-winning restaurants in Washington, DC, had the honor of introducing his good friend and mentor Ferran Adri�. "What makes Ferran great is that he is never afraid to fail and has more enthusiasm than anyone I know," he explained. "The true heart of this man is that day in and day out he is sharing his knowledge with everyone and helping them ask the most important question-- Why?" With Associate Professor in Culinary Arts Joseba Encabo providing translation, Ferran Adri� accepted his award with acknowledgements to his brother Albert, who oversees the sweets at elBulli, 24 www.ciaalumninetwork.com Gala John Profaci ciPriani 42nd Street ferran adri�, Grant achatz , and John Profaci cameron and molly mitchell (left) With connie and John Profaci and Oriol Castro, chef de cuisine at elBulli. When remembering the time he'd spent, the day before, speaking and giving a demo to CIA students, he emotionally revealed, "One of the most wonderful days of my life was yesterday at the CIA. I have never before experienced 2,400 students all of whose eyes were filled with a passion for what they do." President Tim Ryan had the final honor of the evening as he introduced the Hall of Fame inductee, John Profaci, Sr. Offering a brief history on the olive oil industry in the U.S., President Ryan described how all the groundwork John Profaci and his company, Colavita USA, had laid down in the '70s bore fruit when opportunity finally knocked in the mid-'80s. Referring to Mr. Profaci as a "legendary gentleman," he explained how the CIA has been the beneficiary of the Profacis' largesse in the form of the Colavita Center for Italian Food and Wine on the Hyde Park campus. When Mr. Profaci took the stage, everyone rose as one to applaud a man who helped change the way Americans eat and whose word is his bond. Indeed, his initial agreement with Enrico Colavita to bring extra virgin olive oil to the U.S. market was sealed with just a simple handshake. Mr. Profaci recounted how, in the early days, supermarkets refused to put his olive oil on the shelves, believing it too hard to sell to the American consumer. Mr. Profaci explained, "It was restaurant chefs who were responsible for my initial success. They saw the beauty in the product and bought it." So it was fitting that his award came from the CIA, a school that educates some of the world's best chefs. Everyone in attendance felt the honorees' gratitude and emotion as they accepted their Augies. And the opportunity to meet and recognize three of the culinary world's transformational figures was a memory not soon to be forgotten. mise en place no.48, May 2009 25 SkillsUSA & CIA Create National Culinary Training Center Culinary education at every level is at the center of the CIA's mission. To that end, the college has formed an exciting partnership with SkillsUSA. Together they've established the SkillsUSA WorldTeam National Culinary Training Center at the CIA in Hyde Park, NY. The college is providing technical expertise and educational resources to prepare the national culinary champion to represent the United States at the September 2009 WorldSkills Competition in Calgary, Canada. CIA faculty member Bruce Mattel '80 has designed a training curriculum for the finalist, who began training in January 2009 for the competition in Calgary. "SkillsUSA is proud to partner with The Culinary Institute of America," said Peter Carey, coordinator of SkillsUSA's WorldTeam. "By joining forces with one of America's premier culinary educational institutions, SkillsUSA students will have a leg up in this once-in-a-lifetime opportunity to compete on the world stage at the WorldSkills competitions." Craig Growney, a current CIA B.P.S. student, and two other past SkillsUSA national gold medalists competed against each other for the chance to go to WorldSkills. Judging took place at the Hyde Park campus in front of CIA chef judges. Under a tight time constraint, they each had to debone a chicken, ice a complete cake, and small-dice three pounds of carrots. In addition, Chef Mattel interviewed each competitor. When all was said and done, Craig earned the privilege of representing the U.S. in the 2009 WorldSkills Competition for Culinary Arts. As it turns out, Craig is no stranger to competition. As a member of SkillsUSA during all four years of high school, he competed and twice earned first place in his home state of New Jersey. Those wins propelled him to a larger competition stage at the nationals. And now, for three hours every Wednesday morning, you can find Chef Mattel and Craig working together as Craig practices the skills needed to meet the culinary challenges he will face in Calgary next September. At that four-day competition, there will be 22 hours of actual prep and cooking time. Craig will have to flawlessly prepare canap�s, duck and lamb entr�es, a fish course, a hot dessert, a plate of mini desserts, and a mystery basket from which he will have to produce a three-course meal. Despite the fact that he has to fit the rigorous training schedule that Chef Mattel has created into his daily course schedule, Craig still has time to be a group leader for his class. When asked how he manages to do everything, he says, "Chef Mattel is a fabulous teacher; I love a challenge and, I guess, I thrive on the competition." Right now, with Chef Mattel's help, Craig is focused on learning to create superior minidesserts--medal-winning desserts-- this time in front of the world! 26 www.ciaalumninetwork.com Lectures and Classes For You... Why not consider combining a visit to check out all the exciting changes happening at your alma mater with a bit of education and fun? All alumni are welcome to attend the Dooley Lecture Series at the Hyde Park campus. Check out these exciting and relevant speakers! Paul Roberts Monday, June 15, 2009 Ecolab Theatre, 2:30�4 p.m. A long-time observer of energy issues and politics, Paul Roberts writes primarily about "the complex interplay of economics, technology, and the natural world." His most recent book, The End of Food (2008), was described by Michael Pollan, author of The Omnivore's Dilemma, as "the best analysis of the global food economy you are likely to find." Roberts appears regularly on BBC, PBS, CNN, NPR, and other media. You won't want to miss this timely and fascinating discussion. Charles Simic Tuesday, September 15, 2009 Ecolab Theatre, 2:30�4 p.m. Come hear Charles Simic, the nation's 15th Poet Laureate, read from his exceptional body of work. In addition to being the poetry co-editor of the Paris Review, Simic is an essayist and translator as well as a professor emeritus of creative writing at the University of New Hampshire. He has been honored with the Wallace Stevens Award, a Pulitzer Prize, two PEN Awards, and a MacArthur Fellowship. He is the author of 19 books of poetry, including his most recent, That Little Something (2008). ...and the Food Enthusiasts in Your Life The CIA has changed your life. Now it's time to let your favorite food enthusiasts know how it can change theirs. As the world's premier culinary college, the CIA offers unparalleled experiences for food lovers. From cookbook-inspired Saturday classes and multi-day Boot Camps in Hyde Park to food and wine adventures at Greystone to Latin cooking classes in San Antonio, the CIA has something for everyone. Share the news about what your alma mater has cooking! Hyde Park, NY: � Saturdays at the CIA (May�June) � Gourmet Meals in Minutes Boot Camp (May 18�22) � Techniques of Healthy Cooking Boot Camp (May 26�29) � Asian Cuisine Boot Camp ( June 8�12) � Mediterranean Boot Camp ( June 15�19) � Culinary Boot Camp--Advanced Training ( June 22�26) � Italian Cuisine Boot Camp ( June 29�July 2) � BBQ Boot Camp ( July 1�2) St. Helena, CA: � Saturdays at the CIA--Napa Valley (May�July) � Foods and Flavors from the California Harvest (May 28) � Live-Fire Cooking ( June 25�26) � A Taste of Northern California ( July 21�22) � Cooking for the Next Half of Your Life ( July 23�24) San Antonio, TX: � A Taste of Mexico: Puebla and Oaxaca (May 27�29) For more details about all of our food enthusiast offerings, visit www.ciachef.edu/enthusiasts or call 1-800-888-7850. mise en place no.48, May 2009 27 Book Shelf The Flavors of Asia By Mai Pham in collaboration with the CIA Beautifully photographed and meticulously assembled, The Flavors of Asia draws its inspiration from the CIA's Worlds of Flavor� International Conference and Festival. In this book, award-winning restaurateur, chef, and author Mai Pham culls 125 recipes from 40 leading chefs, making it the go-to reference for those who want to create menus using the exciting and complex flavors of China, India, Japan, Korea, Singapore, Thailand, and Vietnam. By transforming the Worlds of Flavor Conference and Festival into a cookbook, The Culinary Institute of America brings the conference's superb culinary talent right into your kitchen. Gastropolis: Food & New York City Edited by Jonathan Deutsch '97 and Annie S. HauckLawson This book is an irresistible look at New York City's rich food heritage. In a compilation of engaging essays, Gastropolis explores the personal and historical relationship between New Yorkers and food. Beginning with a look at the foodways of the Lenape Indians, the book goes on to explore the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. The authors share spice-scented recollections of Brooklyn, Queens, and the Bronx, and present colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat. Career Diary of a Pastry Chef By Yuko Kitazawa '02 Follow the professional life of pastry chef Yuko Kitazawa as she whips up eclectic desserts at a 100-seat, fine-dining restaurant in Los Angeles, CA. This 30-day diary offers a window into the daily tasks facing today's high-end pastry chefs. Going beyond the challenges of production, Yuko talks about striving to find a balance in her life when her demanding work schedule consumes so much time. Each entry in her diary starts with predictions of her anticipated culinary tasks for the day and ends with her analysis of what she could have done differently. Yuko, who also has a B.A. in Philosophy from the University of California, Berkeley, offers insight into relevant issues facing members of the foodservice industry. This book is an eye-opener for anyone who might be considering pursuing a career in baking and pastry arts. Baking and Pastry: Mastering the Art and Craft, 2nd Edition By The Culinary Institute of America First published in 2004, Baking and Pastry quickly became an essential resource for anyone who wanted to create professional-caliber baked goods and desserts. This second edition offers detailed, step-by-step instructions for 625 outstanding recipes, and includes 461 color photographs and illustrations--more than 60 percent of which are brand-new! Topics that are explored include yeast breads, pastry doughs, quick breads, cookies, custards, souffl�s, icings, and glazes, as well as frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. In addition, you'll find expanded coverage of vegan and kosher baking and important tips on creating such specialty items as petit fours, mini desserts, plated desserts, and wedding cakes. 28 www.ciaalumninetwork.com ProChef� Success: In His Own Words By Karl Thomas, P.C. III/C.E.C. Many people embark on their lifelong career with a very special feeling, one that is not always easy to explain. I am one of those people. From the beginning I have felt a profound love and passion for the craft of cooking. It was always a dream of mine, when I started cooking many years ago, to attend The Culinary Institute of America. However, growing up and living in Jamaica made that dream a challenge to realize-- though it never died. After working for some time in the hospitality industry, I found I needed more, not only from a fundamentals standpoint but also on a professional level. I checked both the international and local culinary education landscapes, but was having trouble finding a programme to fit into my active career objectives and financial parameters. I discovered that the HEART Trust, Jamaica's Human Employment and Resource Training agency, had forged a partnership with the CIA and the professional chef certification programme, ProChef. This was a dream come true. The ProChef programme gave me the opportunity to test my skills at an international level and taught me the real meaning of being a professional chef. When I enrolled in my first ProChef course (Level I), I had little professional training, but a lot of industry experience. I soon found out that to be trained by the Master Chefs at the CIA is the ultimate experience that any chef can wish for. To follow the road that so many great chefs had traveled before me was just mind-boggling. Each additional level of the ProChef Certification programme showed me new and creative ways in which to test and improve my skills. Each teacher, culinarian, and judge who worked with me offered something important to my learning experience. They all had different views and approaches, but still had the common knowledge of traditional techniques and cuisines. It is through this process that I discovered that cooking is not just about preparing food, but is an art. As a painter uses the colors of the rainbow, a chef uses different flavour profiles to create awesome masterpieces. In my job at the University of Technology, Jamaica, I function in the capacity of chef technologist. I am entrusted with the responsibility of lecturing in the School of Hospitality & Tourism Management as well as guiding the culinary operation at Lillian's, the school's training restaurant. I have always enjoyed inspiring young people to do the best they can at all times, and I am a firm believer in lifelong learning. I hope to continue to inspire people by demonstrating that through hard work they can achieve anything. My experience participating in the ProChef Certification programme offered me a wealth of opportunities. The knowledge that I gained will assist in opening many doors both now and in the future. I love what I do, and love making other people happy by doing it. karl thomaS Prochef level iii As a painter uses the colors of the rainbow, a chef uses different flavour profiles to create awesome masterpieces. 29 Why Give? Clyde Young Established the Thomsen J. Young Endowed Scholarship Fund for Greystone A.O.S. candidates What Motivates You to Give? "Last summer, after a long and difficult illness, my husband of 22 years, Thomsen, passed away. I wanted to do something to highlight and remember his life. My husband was a practicing bankruptcy attorney for 30 years, but he was also known as a foodie and oenophile. We were perfectly matched, as I am a Francophile coming from a tradition of European fine dining. In 1986, with my French family in attendance, we married in Paris. We returned in 1996 so Thomsen could attend Le Cordon Bleu� cooking school. When we traveled, he meticulously pre-planned our restaurant stops. I wanted him to be remembered for his love of food, travel, and living well. The CIA was the perfect partner to help achieve my goal. They understand that food is more than sustenance; it feeds the soul as well--allowing people to connect and build life experiences. My husband's mantra was, `Everybody's gotta eat!'" What Makes Giving Meaningful? "It was important to me that Thomsen's name go on in a meaningful way. This scholarship will help students pursue life goals that will enable them to find their place in the world. I want to encourage them to be successful in a recognized profession. Our students will be prepared to make positive contributions to the foodservice industry, thanks to their CIA training. By endowing this scholarship in my husband's name, and another I've created to educate American-born women over the age of 35 who wish to attend nursing school, I hope Thomsen and I will give others a chance to pursue professions otherwise inaccessible to them." and dignity. I set up an endowment that allows the fund to exist in perpetuity. Our friends contributed toward the $50,000 required for an endowed scholarship and I made up the difference. Jim Heisey worked diligently with me and my financial advisors to ensure that the endowment was created with my best interests in mind. And now, I will be able to visit `my' students at the Greystone campus in California." thomSen younG in hiS home kitchen How Do You Give? "First, I met with Greystone's Managing Director Charles Henning and the CIA's Executive Director of Development Jim Heisey. They both understood what I wanted--to give students the opportunity to do what they enjoy and enhance their self-esteem 30 www.ciaalumninetwork.com Giving's Impact Laura Curtis '09 A.O.S. Culinary Arts Recipient of the Alumni Endowed Scholarship College Highlights: While I'm thrilled to discuss, work with, and learn about food every day, the highlight of my time at the CIA has been the people I've met here. Savannah Jordan from Denver, CO and I met on our very first day and we became best friends. We are both staying on after graduation for the Meat and Fish "Manager in Training" program. We plan to open a restaurant-farm together, have a double wedding, and play godmother to each other's children! Chefs Johann Sebald and Corky Clark '71, my meat and fish instructors, shaped my decision to stay an extra year at the CIA. I have accompanied Chef Sebald to witness hog and chicken slaughters to learn where food begins--on the farm. I regularly stop in to Chef Clark's kitchen for conversation, a quick fish cut, and life lessons. Chef Dan Turgeon '85, my Skills I instructor, encouraged passion, a sense of urgency, and a thoughtfulness in cooking. Chefs Eve Felder '88, Anita Eisenhauer, and Theo Roe '91 have encouraged excellence, respect, and integrity in my cooking and my attitude and approach to food. The core group of people I've met at the CIA will continue to shape and inspire my career as a chef and remind me why I love food in the first place. connections while working as a chef, whether through service, lobbying, writing, or a combination. laura curtiS `09 Outside Interests/Hobbies The CIA encompasses almost everything I love to do. I cook, write, visit farms and food producers, and organize or attend demos and food events. Other than that, I love running, traveling, working The New York Times crossword puzzle, and eating good food with great friends. The Impact I didn't have a financial plan for coming to culinary school. I made a pretty hasty decision--a leap of faith--believing that finances and future concerns would work themselves out. My decision was borderline stupid, but amazingly, everything has worked out! Thanks to the Alumni Scholarship, I am graduating the CIA with minimal debt, and I can focus on my career rather than on loan repayments. The scholarship is also confirmation that I am on the right path, finally doing what I love. I wake up every day eager to get into the kitchen. Hopes for the Future: I want to be a chef-scholar. I thought going to culinary school meant setting academic ambitions aside, and I was willing to make the sacrifice. However, the more I study food, the more links I find to culture, environment, and politics. I hope to be part of those mise en place no.48, May 2009 31 Come Back... We'd Love to See You ALL alumni are invited to join friends, classmates, and colleagues at REUNION 2009 Friday and Saturday, October 2-3 We'll also be honoring the anniversary classes of: 1949, 1954, 1959, 1964, 1969, 1974, 1979, 1984, 1989, 1994, 1999, 2004 For more details or to register, call the Alumni Relations Office at 845-451-1401 cia 1972 or visit ciaalumninetwork.com and click on "Events." '78 The Time to Connect is NOW All of us are facing the pressures of a struggling economy. All of us have concerns about jobs, family, and our future. So this is the perfect time to take advantage of the resources available to you through the CIA. Not only do we offer you lifetime career services, but our professional development courses can help you acquire new proficiencies that will add to your culinary repertoire and keep your skills sought after by employers. The CIA's online alumni network and the pages of mise en place are great ways for you to stay in touch with colleagues and friends. We encourage you to use the insert in this magazine to send in news of any changes in your work and family life as well as any professional accomplishments. Or, visit www.ciaalumninetwork.com and click on Class Notes. We are an outstanding network of professionals who can help each other face today's challenges as we look toward a brighter future. Patty Hamilton Steve Swofford '97 Jennifer O'Neill Alumni Relations Staff 2008. James Kucharik is a programmer/analyst for Victaulic Company in Easton, PA. He has a new grandson, Aeson Scott Bowers, born May '81 Gary Maurer is director of food and nutrition at Wood Services in Langhorne, PA. Ruth Stroup is an insurance agent with Farmers Insurance Group in Oakland, CA serving the foodservice industry from wholesale distribution to restaurants to retail outlets. Oaks Golf Club and Banquets in West Dundee, IL. He is looking to contact classmates from his year. Robert Rizzuto is director of dining services at the New York Institute of Technology's de Seversky Center in Old Westbury, NY, where he is celebrating 25 years of service. The Center is one of the few existing Gold Coast-era mansions and is one of the New York metropolitan area's premier conference and dining facilities. Rizzuto and his staff are honorees of the James Beard Society. '79 Jeffrey Howard is food and beverage director at Randall '83 '86 '87 Keith DeMars (B.P.S. '98) is director of nutrition and dining for Bon Secours St. Mary Hospital in Richmond, VA. Brian Matt is general manager and COO of the Edgewood Country Club in Charleston, WV. Daniel Joyce is a general manager for Utah Food Ser- vices in Salt Lake City, UT. Thomas James is chef/owner of Elite Catering in Ruidoso, '80 Garry Fishman is a chef/ owner in Stafford, VA. John NM. He will be teaching a fundamentals course when the Culinary Division/Hospitality Department at ENMU Ruidoso opens in Spring 2009. Joe Stern is a facilities maintenance manager for Apple Piccolino is executive chef at Smith & Wollensky in Las Vegas, NV. 32 www.ciaalumninetwork.com Shops in Cupertino, CA. He is also on the Board of Directors of The Sports Car Racing Association of the Monterey Peninsula. Hail to the Chef When Design Cuisine of Arlington, VA found out it would be preparing the President's inaugural luncheon at the Capitol's Statuary Hall, it fell to Head Chef Shannon Shaffer '92 to execute the meal to perfection. And while it certainly is a high point in any culinary career to create the first meal eaten by the leader of the free world right after taking the oath of office, Shannon had been prepping for that moment for a long time. He wasn't exactly sure that the kitchen was for him. But when he got to the CIA, he was so taken with all the available resources, so engaged in his classes, and so hungry for the attention and encouragement of the chefs, he knew he'd found his life's work. And, for a boy from small-town Maryland, his externship, split between the Biltmore Hotel in Los Angeles, CA, and 701 Restaurant in Washington, DC, broadened not only his culinary experience but his life experience as well. An opportunity to work at Michel Richard's Citronelle after graduation led him to Washington, DC, where he and his wife have since decided to stay and raise their two children. He spent a number of years moving between restaurants and catering companies, trying to find the fit that worked for him. In the end, catering won his heart. "The schedule in catering is more flexible and more varied. I get bored doing the same thing night after night. Catering is different every day." And what could be more different than preparing a menu of dishes popular during Abraham Lincoln's era for a luncheon honoring the inauguration of Barack Obama? To enhance the event, the general manager of Design Cuisine's rental division, Joe Valente '86, provided custom linens and replicas of the plates used at Lincoln's first inauguration. The Presidential Inaugural Committee, led by Senator Dianne Feinstein of California, was impressed with the menu's concept and proposed decorative touches. The 230 guests in the Capitol Rotunda had the pleasure of dining on seafood stew, a brace of American birds that included duck breast with cherry chutney and herb-roasted pheasant with wild rice stuffing, molasses whipped sweet potatoes, winter vegetables, and cinnamon apple sponge cake. '88 '90 Thomas Hartigan is director of hedge fund sales for Deutsche Bank in New York, NY. John Newman is chef/owner at Newmans at 988 in Can- non Beach, OR, which was named Restaurant of the Year for Clatsop County. He recently earned his C.E.C. certification. Jeff Rettig is executive chef at Left Bank Investments in Teton Village, WY. '93 Jeffrey Mitchell is executive chef for food services at Mur- ray State University. He is president of the new ACF chapter�Western Kentucky Chefs and Cooks. Jamie Purviance announced the publication of his fifth cookbook, Weber's Way to Grill. '94 '96 Paul LaRocca is executive chef for Sodexo at Jackson- ville State University in Jacksonville, AL. Gilbert Leder is married with two kids and works in foodservice sales for General Mills/Pillsbury in Minneapolis, MN. Anthony DeVanzo opened Velo Bistro/Wine Bar in 2008 in Nyack, NY. To add to the joy, he was recently married. John-Michael Hamlet just celebrated his first year anniversary as owner of John-Michael at Purdy's Homestead in North Salem, NY. '97 Brian Dougherty is the new executive chef at the Nassau Club of Princeton in Princeton, NJ. '98 '99 Sylvia Kerry is executive chef at Caffeine Bistro & As one might imagine, safety is paramount when preparing a meal for the President. Everyone involved with the inaugural luncheon was fingerprinted and subject to a background check. And, because in a democracy there is no such thing as a "royal food taster," the FDA sent the next best thing! For the five days prior to the inaugural, the FDA carefully scrutinized all food handling at Design Cuisine. On the big day, the food was afforded its own police escort all the way to the Capitol. With the excitement of the inauguration fading and life getting back to the every day, Shannon has returned to creating wonderful food for the various catered events he and his 72 staff members enjoy so much. And, he can take the time to guide the externs he hires from the CIA. He enjoys helping our students figure out whether being a chef is their life's work, too. Wine Bar in Ormond Beach, FL. Allison Benyo Alliegro is owner/pastry chef of Icing on the Cake, Inc. in East Northport, NY. She got married in August 2007. Mark Shoup is executive chef at Sundance Resort in Sundance, UT. mise en place no.48, May 2009 33 '00 Francesco Palmieri has opened his own restaurant, Connor. Life has been busy. Ore Dagan is project manager at Ironman, Inc., a structural steel fabrication company in Los Angeles. He hopes to get in touch with any CIA alumni living in Los Angeles. Ron Hayes is career development manager at the CIA. He and wife Madelaine welcomed their first child, William Joseph, in January 2009. Jeffrey Merrin is sous chef at the Banff Centre in Banff, Canada. In February 2009 he won the Canadian Copper Skillet Award. Bradley Jenkins is sous chef at Dogwood in Atlanta, GA. The Orange Squirrel in Bloomfield, NJ, after working for eight years at places like Windows on the World, Coco Pazzo, and Town. His sous chef Andrew Watterson '00, joined forces with Francesco after working at Alize and Rosemary's in Las Vegas, NV. Robert Wierbowski is executive chef for Wegmans Food Markets, Inc. in Mechanicsburg, PA. In Memoriam Garth Caldwell '63 Jon F. Woundy '65 Anthony Joseph Colella '73 Arthur B. Labarre '75 Arthur C. Rex '79 Ronald H. Jones '85 Jeffrey William Lewis '96 Rechildo "Rick" Cruz '97 Marla Scissors '97 Sherman D. Washington '97 Jay Sinowitz '01 Julia Morgan Hodgkins '03 Anthony Greco III '04 Wayne Edward Bucek '06 Fabulous Foods in Clarks Summit, PA. She recently received the 40 Under Forty award by The Times Leader honoring 40 Pennsylvania professionals under the age of 40 who are outstanding in the business field and in their community. '05 Amanda Liples is chef/ owner of Atlantic Fish and rant in Bethlehem, PA. The restaurant is such a hit that even during its "soft" opening it was named to the 2008 Hot List by Cond� Nast Traveler. The restaurant's smoked trout was praised in a recent issue of Gourmet. Sue Zemanick became executive chef at Gautreau's in New Orleans, LA, shortly before Hurricane Katrina hit. She returned to take part in the rebuilding of that great city and continues to whip up some of the best seafood and Creole food in the Big Easy. '01 Lee Chizmar is executive chef/owner of Bolete Restau- '03 '04 Ginger Elizabeth Hahn is the owner of Ginger Elizabeth '06 Jonathan Kerr is saut� chef at Mise En Place in Tampa, Chocolates in Sacramento, CA. Ramon Moss is sous chef at Naples Grande Golf Club in Naples, FL. FL. Neel Sahni is culinary manager at Bellisio Foods in Lakeville, MN. Abigail Ward is assistant director of The Cheese School of San Francisco and co-owner of SF Delicious, a catering company in San Francisco, CA. Visit her at www.sfdelicious.com. Molly Buckie is catering director for Restaurant As- sociates at McKinsey & Co. She reports that in February she won the grand prize in the Avocado Commission Recipe Contest. Her prize included a fantastic four-day trip for two to San Francisco, CA. Lucas Carter is working as sous chef on secondi statione at Dell' Ameilia's, a former Michelin-star seafood restaurant in Venice. Kristin Hart is a food writer. She graduated summa cum laude from the University of Texas at Arlington with a bachelor's degree in journalism. GA. Kathryn Koster is restaurant chef at the Adams Mark Hotel in Buffalo, NY. '07 '08 Amanda Johnson is pastry chef at Five and Ten in Athens, '02 Cesare Avallone moved to Ohio in December of 2004. Timothy Pearson is sous chef at O'Brien's Grille in Problems Paying Your Perkins Loan? If you have a Federal Perkins Loan and are having trouble making payments, we may be able to help. Call our Perkins Loan specialist to find out what options are available to you that might include deferment, forbearance, special payments, cancellation, or rehabilitation of the loan before it goes to collection. Collection agencies can charge up to 30% on top of your outstanding balance in collection fees. Continued delinquency will have a serious impact on your credit rating and your ability to obtain future loans. Already in collections? See what we can do to help. Contact Janet McKenney, accounts receivable specialist, at 845-451-1695 or at email@example.com He married his wife Andrea in October 2006. Together they opened Zinc Brasserie in May 2007. In December of that same year, they had twins Morgan and Gretna, LA. cia 2009 34 Your creativity and dedication to excellence MAKE US PROUD and MAKE US bEttER Johnny Hernandez '89 Elisabeth Prueitt and Chad Robertson '93 Dale L. Miller '79 YOUR DEVOTION... to helping each individual student and his or her family understand the true benefits of a CIA education. YOUR WILLINGNESS... to share your expertise and deepen the educational experience for our students. YOUR COMMITMENT... Anthony Sicignano '88 YOUR DEDICATION... to creating opportunities that bring alumni together to support the CIA and its mission. to providing superior externship opportunities that offer real-world experiences for our students. There are so many ways you can help ensure that the next generation of foodservice leaders share your passion, your knowledge, and your ingenuity. To learn more about volunteer opportunities, visit www.ciaalumninetwork.com and click on "volunteer programs." For information about giving to the CIA, visit www.ciagiving.org. The Culinary Institute of America Alumni Relations 1946 Campus Drive Hyde Park, NY 12538-1499 about www.ciaalumninetwork.com How do I find my 10-digit Constituent ID Number so I can log in? Take a look at the number on your Alumni ID Card. If it's a four-digit number, put six zeros in front of it when you go to log in. If it's a five-digit number, put five zeros in front of it when you log in. In both cases the number should add up to 10 digits. Can't find your Alumni ID number? Send an e-mail with your name and graduation year to firstname.lastname@example.org and we'll make sure we send it out to you immediately. How do I submit and update Class Notes? There are two ways to let us know how you are doing. You can mail in the class notes update form found in the center of every mise en place magazine OR you can visit www.ciaalumninetwork.com and click on the "Class Notes" tab. How do I get a copy of my CIA transcript? Visit www.ciaalumninetwork.com and click on "Alumni Services." You'll see easy-to-follow instructions for downloading a CIA transcript request form. Requests must be made by regular mail as your actual signature is required for an official transcript to be released. Alumni Relations 8454511401 ciaalumninetwork.com Admissions 18002854627 Advancement 8459054275 ciagiving.org CIA Web Sites ciachef.edu ciaprochef.com Career Services 8454511275 Conrad N. Hilton Library 8454511270 Professional Development 18008887850 General Information 8454529600