could formulate opinions about whether they would be a good match
as an externship site for CIA students. Externs have six weeks in
for an externship slot. If you think Mark has fun when he’s visiting
each of three areas—fine dining, casual, and banquet. This ensures
the CIA, you’d be right. “I love my school,” he says. “The best part of
they have time to become part of the team and develop a routine and
being a student here was that everyone wanted to be a chef.” Today,
rhythm. Even though he is now extremely busy as executive chef, Sean
Mark, who has been with Marriott for over 19 years, has revitalized
still finds time to be part of the students’ training. “I love working
the New Orleans Marriott, taking it to 12th place among the 330
side-by-side with them, plating up on the banquet line or when I’m
Marriott properties! He’s also started a Culinary Council with the
expediting in the kitchen. But the most rewarding thing is getting
other four Marriotts in New Orleans to lower costs and consolidate
letters from former externs telling me how they have progressed in
ideas. He loves the fact that after an externship with Marriott,
their careers and knowing I’ve made an impact.”
many of his CIA students come back and work for the company. GOAAAALLL!
Thanks to all who already give so much of their time and expertise to our students. But there are so many more talented
Duck, Duck, Goose
and experienced alumni out there we hope will consider ways
When Robert Ambrose
at a time.
’88 gives a demonstration about foie gras to students in Professor Patrick
they can have an impact and make the CIA better…one student
For more information, contact Alumni Relations at 845-451-1401 or e-mail us at alumni@culinary.edu.
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
mise en place no.48, May 2009
Sean Woods ‘92 with extern laura hooten ‘09
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