Mise en Place Issue 65 Unearthing Sustainability
Mise en Place is the college magazine for alumni and friends of The Culinary Institute of America, and reflects its principles and core values.
No. 65, February 2014 ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA unearth ing s ustainab ility 6 6 Sustainably Improving Health Healthy food for healthy lives 12 Ancient Foods in a Modern World A hands-on ancient food preparation experience 16 Common Ground An exchange program between the CIA and West Point 27 100-Calorie Seduction One companyâ€™s approach to a healthier world & 16 8 Across the Plaza This Ain’t No Fish Tale | Edible Landscapes Abound 10 12 28 Gifts at Work Why Give? | Giving’s Impact | Alumni Talk Alumni Homecoming | Bringing the Farm to the Table 18 Education for Life Cocktails for All Seasons | Women in Foodservice “Preserving” the Animal | Stop, Look, Listen | Menus of Change | Kudos 31 Class Notes Class Notes | In Memoriam | Take Your Seat Sixteen years ago, when I was one of the founding members of a Community Support Agriculture (CSA) farm in Putnam County, NY, our goal was to be local, sustainable, and organic—in approach if not certification. Our dream of being truly local and part of the greater community was realized when our members came to collect their produce every Thursday night and our neighbors benefited from our contributions to the local food pantry. But I knew little about what it meant to be a sustainable operation or how to raise organic produce. Since the land donated for our use had once been a hay field where pesticides had been used, we couldn’t get organic certification. So we applied ourselves to the principles of organic farming techniques. We used companion plantings, erected mise en place® No. 65, February 2014 Nancy W. Cocola, Editor Leslie Jennings, Designer Contributing Writers Frank Bonanno ’96 Elly Erickson Douglass Miller ’89 Brigid Ransom-Washington ’12 Andi Sciacca Editorial Board Dr. Tim Ryan ’77 President Heather Kolakowski ’02 Chet Koulik simply had to flourish if we were all going to survive. And though Dr. Victor Gielisse Vice President— Advancement and Business Development it’s taken a health care crisis to move us off the dime, it seems that Mark Ainsworth ’86 Douglass Miller ’89 Brad Barnes ’87 Anthony Nogales ’88 tall fences, and engaged in the laborious practice of removing bugs from plants—by hand. The potato beetles were particularly tenacious and still give me nightmares! Even back then, we knew we were on the cusp of a movement that big business, deep thinkers, individual chefs, and researchers are fully engaged in the urgent work of sourcing sustainable food, valuing the farmer, and trumpeting the flavor profiles of local, fresh ingredients. You’ll see throughout the pages of this edition Sue Cussen Lynne Eddy Dr. Chris Loss ’93 Francisco Migoya Jennifer Stack ’03 of mise en place how our alumni are at the forefront of these vital changes in the way we grow, source, prepare, and enjoy our food. Nancy Cocola Editor firstname.lastname@example.org 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. ©2014 The Culinary Institute of America All rights reserved. Photography: Phil Mansfield 4 Nondiscrimination Statement: The Culinary Institute of America (CIA) is an Affirmative Action/Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. Should you require further information, please visit http://ciachef.edu/consumer-information. www.ciaalumninetwork.com CIA Sustainable Factoids • In 2011, we recycled 194.11 tons of waste, and in 2012, we recycled 254.92 tons. That’s an increase of 31.33%! • The Resource Management Committee released the video It’s So Easy Being Green: Managing Waste at the CIA, designed to make this important topic accessible and easy to understand. • Lighting in the Student Recreation Center gym was upgraded, saving 42,000 kilowatt hours annually and reducing greenhouse gas emissions by 13.7 metric Water and S.Pellegrino® Sparkling for his passion for Harley-Davidson Natural Mineral Water motorcycles, Chef Clark was presented • Steelite International for 60 permanent with a signed chef’s jacket festooned with place settings of china, glassware, fringe and a Harley-Davidson logo. “Each and flatware for The Conservatory cord of the fringe represents thousands of Restaurant, the CIA at Greystone’s farm- students whose lives you’ve touched and to-table restaurant on whom you’ve had an influence,” said • Wood Stone Corporation for one coal- Provost Mark Erickson ’77. Fellow faculty fired Josper Oven for the Kikkoman® members demonstrated their respect for Live Fire outdoor area at the CIA San Chef Levy by presenting him with a signed Antonio campus hockey jersey, number “27,” representing • Vita-mix Corporation for 36 Vita Prep 3 blenders the number of years he taught at the college. CIA Faves Retire The day after retirement, a very relaxed Gifts-in-Kind are Essential After teaching at the CIA for a combined lawn chair in front of the security kiosk at The CIA deeply appreciates the generosity 58 years, chefs Howard “Corky” Clark the north entrance to campus, waving to ’71 and Alain Levy presided over their the rest of us “poor saps” who were headed final classes on September 6, 2013. Known into work. That was quintessential Corky! tons of carbon dioxide equivalent. of our donors. One of the many ways our supporters show their commitment to the Chef Clark could be found sitting on a college is through gift-in-kind outright donations of $5,000 or more. Each furthers the mission of the CIA to provide cuttingedge educational programs. This is a sampling of companies that either renewed or began their gift-in-kind relationship with the CIA between June 1 and September 30, 2013. We’d like to thank… • Boiron Frères SAS for 2,204 lbs. of frozen fruit purée • Counter Culture Coffee for 3,600 lbs. of fair trade coffee, espresso machines, grinders, and origin field excursions for CIA staff and students • Driscoll Strawberry Associates, Inc. for 2,550 flats of raspberries, blueberries, strawberries, and blackberries • Ghirardelli Chocolate Company for 10,500 lbs. of chocolate, chocolate syrup, and chocolate powder • Nestlé Waters North America for 2,040 cases of Acqua Panna® Natural Spring mise en place no.65, February 2014 Howard “Corky” Clark ’71 5 Sustainabl That means companies must buy into Guckenheimer’s business model. They hire Improving Health only highly trained chefs, many of whom are CIA graduates, who work with registered dietitians with extensive backgrounds in Two companies with deep roots in health care—one founded by two medical professionals and the other helping to redefine the role of hospital food—put their hearts and souls in providing ingredients. In turn, the company touts that relationship by “advertis- healthy food and fostering healthy living. The companies and ing” it on decorative placards throughout each location’s café. Meats staff highlighted here are Fletcher Allen Health Care, affiliated are hormone-free and indoor hydroponic stations grow some of the with the University of Vermont College of Medicine, and Gucken- café’s herbs. Clients’ employees are getting educated about and enjoying heimer, an on-site corporate restaurant management and catering underutilized “trash” fish species to help support sustainable fisher- company. They are very different organizations but share similar ies. They can belly up to the health bar, a.k.a., “salad bar,” where the goals of improving health through healthy food, sustainably. variety of fresh food is staggering. Raw, cooked, pickled, and roasted Guckenheimer This story began almost 50 years ago in the cafeteria at Stanford Medical School in California. Then-medical student Stewart Ritchie and his wife Jeannie, a nursing student, were dismayed by the bland, decidedly unhealthy lunch choices available to staff and students at the medical school. Long before sustainability, health food, and the environment became part of the collective consciousness, Stewart and Jeannie saw a need and set out to offer healthier, tastier alternatives. choices abound. All are made completely from scratch and vary based on availability and the individual chef’s creativity. And finally, the client must participate in recycling programs like the collection of food scraps for local hog farmers and the purchase of compostable service ware. Education is Key From the moment Guckenheimer meets with a prospective account, they are educating them about the way they do business. Their “Lunch and Learn” events demonstrate how food choices can change the health outcomes for a company’s employees. “It’s always very dramatic to show a single-serve bottle of Coca-Cola with 22 sugar packets next to After completing their medical training, the pair focused on de- it to demonstrate how even drink choices in the café can impact health veloping a company that would link great food to worker health, and health care costs,” explains Chef Leibowitz. productivity, and satisfaction. Guckenheimer has since grown to be the fourth largest foodservice contractor in the United States. But that isn’t really Guckenheimer’s greatest accomplishment. Since the company’s beginnings, its founders had progressive ideas about how wellness pertains not only to the health and well-being of people, but to the environment as well. Foodservice as Employee Benefit Today, Guckenheimer incorporates many of these original precepts into its day-to-day operation. “We work with companies that see foodservice as a benefit to their employees; one that can help them reduce health care costs over the long haul,” explains Director of Culinary Operations Larry Leibowitz ’96. “Because we must be equal partners with the companies we service, we have to know that our approach is something they will invest themselves in.” 6 nutritional science. Each chef at the 335 accounts works closely with local vendors to supply fresh Educating employees is also part of Guckenheimer’s goal to provide healthy food alternatives. Employee groups are encouraged to tour the café with the chef or dietitian to see and discuss all the healthy options available to them. Accountability Getting it right is everything to Guckenheimer. That is why each account at the company has an internal portal where customers can access an online survey. “We can see every day how we are doing,” explains Chef Leibowitz. “And our manager or chef is required to respond to comments within 24 hours.” There are other ways to garner feedback. For example, at a sporting goods company’s café, there is a jar where employees can drop a colored golf tee to register their level of satisfaction with the meal. Red means “needs improvement,” yellow means “okay,” and green means “terrific.” Besides www.ciaalumninetwork.com providing a delightful place to enjoy healthy, delicious food, Gucken- in Vermont, eggs are organic, 70 local farmers are providing produce, heimer believes, as did its founders, that good food equals good health, and there is a rooftop garden, which originally provided some of the and healthy employees are more productive and ultimately save their herbs and produce that went into patient meals. company precious dollars. Growing Through Education Fletcher Allen Health Care That rooftop garden plays a pivotal role in the ongoing education of Years ago, when Richard Jarmusz ’79 worked in a high-end French restaurant, he would stop along his way to work and pick up fresh produce from local farmers. In essence, Richard is still doing that, except on a much larger scale and with a decidedly bigger impact. Today, he is executive chef at Fletcher Allen Health Care in Vermont, where he brought three very important qualities with him when he took the job some 11 years ago. First, he understood the importance of fresh ingredients. Second, he had experience bringing restaurants back from the brink and turning them into successful operations. And, third, he was used to high-volume production. Richard took these strengths and transformed foodservice at the largest university-affiliated health care facility in Vermont. Fletcher Allen’s employees. It enables them to see how things grow. In the first three years of the garden, foodservice staff would go up to the roof on their breaks and plant, weed, harvest, or just relax among the flora. This year, the gardens have been converted into a community garden with 10 raised beds. The gardener provides educational information about square-foot gardening and a dietitian offers weekly cooking demos based on what is harvested from the gardens. In addition to all this, local farmers are brought to the facility for lunch and a tour of the foodservice operation. It is at these events that ideas for future collaborations come to light. In turn, Richard’s team visits the farms, getting to ask questions about how farming operations influence food production. Under his guidance, Fletcher Allen is today considered a leader in Negotiating Success providing organic, local, and sustainable food options to patients, So how does a large institution absorb the (sometimes higher) costs employees, and visitors. It was one of the first organizations in the of local, sustainable foods? Richard believes it’s all about negotiation. country to sign Health Care Without Harm’s “Healthy Food in Health Because of the large volume of food purchased and the fact that the Care Pledge.” And this year, the hospital’s foodservice program hospital pays its bills on time, it maintains positive relationships with earned awards from Health Care Without Harm, taking first place in vendors and farmers. For example, Fletcher Allen purchased 25% of the sustainable food procurement category, while Richard received the one farm’s entire year’s ground meat production. With that kind of le- Exemplary Food Service Professional award. verage, Richard was able to negotiate the price down. It also takes creativity. Recently, he switched from pre-packaged, portion-controlled Who Said It Was Easy? maple syrup to buying the syrup in bulk and portioning it out at the But the road to Fletcher Allen’s success wasn’t easy at first. Richard hospital. By doing this, Richard not only reduced the impact of bulk believed that providing patients with quality food would facilitate packaging on the environment, he also saved $1,500. By negotiating recovery and sustain good health. But when he arrived, he found a a new price and going with a slightly different product, Richard saved kitchen staff resistant to change. Even the dieti- $2,000 on salt and pepper packets. It may seem tians opposed some of the choices he was mak- like small change, but he pours that money back ing. Over time, Richard was able to hire chefs, into buying local produce. It has an impact. four of whom are CIA graduates, and redesign Both of these companies are making a difference the main kitchen and cafeteria. And while his in the way people eat and their ultimate health. key move, from a steam table to a room service Recipients of the Guckenheimer’s healthy food- model, seemed to be going smoothly, last-minute service “treatment” almost immediately begin resistance almost “deep sixed” the project. Ever to feel the impact on their health and produc- tenacious, Richard pressed ahead anyway, prov- tivity—it’s in every mouthful of every meal. At ing to the hospital administration that the model Fletcher Allen, patients are being nurtured back was sound and patient health and satisfaction to health with food customized to maximize their increased as a result. recovery. Visitors can take a break from stressful Today, sustainable food and environmental prac- situations with flavorful, local food. And staff can tices are everywhere at Fletcher Allen. Approxi- continue to serve and be productive as they enjoy mately half of the food served to patients is lo- meals that sustain them. Both companies are on cally sourced and sustainable. Eighty percent of the beef purchased is antibiotic-free from farmers mise en place no.65, February 2014 richard jarmusz in the garden a mission to look for new ways to improve health through healthy eating. 7 This Ain’t No Fish Tale Though it may seem like we’re exaggerating when you consider the stats, be assured we are not. We really do use that much dairy, we really do support that many farmers, and we really are moving toward a local and sustainable model at a pretty fast clip. On the Hyde Park campus alone, we are cooking in 41 kitchens, four restaurants, and one alternative campus dining facility for students, faculty, and staff every day. With that in mind, think about the amount of foodstuffs we have to purchase. Then imagine our goal of being as sustainable an institution as we can be, and the challenges are many. The team, under the leadership of Director of Purchasing and Store- Let’s take a look at what the CIA in Hyde Park is doing to meet its room Operations Brad Matthews ’74 in conjunction with Assistant own expectations: Professor of Culinary Arts Darryl Mosher, strives to adhere to a sustainable food-purchasing plan of local, organic, and seasonal food. In Hyde Park, “local” means within a 250-mile radius of the Hudson Valley, “organic” means less toxicity though not necessarily a smaller carbon footprint, and “seasonal” means buying at peak season so fewer chemicals and energy are used to promote growth. Seasonal produce is of the highest quality and lowest cost due to the abundant supply available. 8 Fish Just a few years ago, we were purchasing only 40% sustainable seafood as defined by Blue Ocean and the Monterey Bay Aquarium Seafood Watch. Today, we are at 80% and climbing. Brad and his team give chef-instructors color-coded lists of available fish, and Manager of Food Purchasing Anthony di Benedetto ’98 works closely with them to offer alternatives that work within the curriculum. www.ciaalumninetwork.com Meat We admit we have a distance to go until we are sustainable in this area. Most of our meat comes from New York City’s meat packing district. There are requirements for the humane treatment of animals, but we believe we can source alternatives in the future. We are, however, currently utilizing whole carcasses and other small 1,002,720 WE BUY LOCAL 1234567890 eggs eggs Eggs and Dairy WE BUY LOCAL 1234567890 eggs in our meat fabrication classes. We are happy to report that we are 100% sustainable and almost WE BUY LOCAL 1234567890 eggs completely local when itWE comes egg and1234567890 dairy purchasing. BUYtoLOCAL eggsWe buy all our eggs from local farmers, source half of our butter lo- 1 1,002,720 eggs quantities of local cuts for restaurant production and for teaching POUNDS OF BUTTER 5 5 4 , 63 cally and the other half from Cabot Creamery in Vermont, and get cream and milk from Ronnybrook Dairy Farm up the road. WE BUY LOCAL 1234567890 eggs 1,002,720 eggs 2S 8 ,7ONION 7 9S OF No single cheese producer can make enough cheese to satisfy the needs of the CIA, so we do business with eight to 10 local cheese producers in the Valley, to the tune of about $10,000–$15,000 a year each! Those farmers can count on our support for business. Produce 2 8 ,7 7 9 27,785 GALLONS OF MILK Buying local produce whenever B possible makes a huge difference L in the flavor profile of the food our students are learning to cook. Local purveyors choose their varietals based on flavor and visual appeal. Large companies choose varietals based on how well they ship and length of shelf life. And while it’s high acidity that gives produce a better shelf life, it’s that same acidity that makes it harder to taste the item’s natural flavor. We meet with local growers often to let them know what types of produce we are looking POUNDS OF ONIONS 30,051 POUNDS OF MUSHROOMS for, based on curricular and restaurant needs. For example, our friends at Bulich Mushroom Farm send us 800 pounds of crimini, portobello, white, and oyster mushrooms every week, providing us with consistently high-quality products. Fair and Domestic The introduction of fair trade coffee at the CIA came about as a result of collaboration between the Fair Trade@theCIA student club, Green Campus subcommittee members, the storeroom, din- 47,407 POUNDS OF APPLES 4,432 POUNDS OF HEIRLOOM TOMATOES 1,241 PINTS OF BERRIES ing services, and restaurant operations staff. We now also have fair trade chocolates, and have begun purchasing domestic rice and sugar rather than importing them. That means a smaller carbon footprint to get sugar into our coffee. As you can see, our team is continuing to push the boundaries of local, sustainable, and organic purchasing for the college. And the trajectory we are on is entirely positive. Stay tuned. mise en place no.65, February 2014 9 Edible Landscapes Abound Walk up to any of the enormous architectural urns on Anton Plaza season sustainable garden, a fungi walk, a rooftop berry garden, and to admire the gorgeous seasonal flowers tumbling over the rim, and a beverage garden—will provide outdoor classrooms for our students. you’ll get a surprise. Amid the flowers you’ll see white baby eggplant, They’ll get hands-on experience growing, tending, and harvesting deep red peppers, and bright green okra flourishing there. For a long ingredients that can be immediately used in a variety of preparations. time, dating back to the creation of the Durkee Herb Garden, the Students will be able to participate with faculty and local farmers in Hyde Park campus has valued the edible landscape. But it wasn’t until research that explores new varietals and non-indigenous plantings. the college’s master plan began to take shape that we had the opportunity to expand on the concept and fully integrate it into our academic curriculum, research goals, and community outreach. The four proposed gardens—a four- And they will gain an essential appreciation of what it takes to grow and nurture food from seed to plate. We anticipate our local community enjoying the beauty and educational value of each of these gardens. School groups, particularly, are the natural “customers.” By being part of the educational experience of our local school children, we hope to broaden the benefits the CIA can offer our friends in the community. The scope and focus of each garden came out of much discussion with DeVore Associates, landscape architects from Fairfield, CT. Here’s a “taste” of what these gardens will look like when they are completed. Four Season Sustainable Garden 10 Fungi Walk Plaza Gardens Berry Garden 11 Ancient Foods in a Modern World By Andi Sciacca Imagine a kitchen without knives, a cooler, or a stove. Consider a time and place where the only tools available to you were what you could make with your own hands, fashioned from bits of stone, wood, animal bone, antler, pine pitch, and moss. Envision a day spent gathering seeds and greens, spear throwing for practice and sport, and creating pigments for paintings that depict the story of the hunt. Or, picture yourself scraping honey from the comb, chewing on the soft wax, and joining a group of your friends to share fermented cider while discussing ideas of importance to your community. Now, imagine this happening at the CIA’s Hyde Park campus overlooking the Hudson River, not thousands of years ago, but in 2013! On Saturday, September 21, a group of CIA faculty, students, and staff were treated to a full day of planned activities and tastings focused on ancient food preparation methods. The theme, “Feasting & Foraging: Ancient Methods for Modern Times,” was the culmination of several months of careful planning under the direction of Dr. Maureen Costura, CIA associate professor of liberal arts. trying out the aTL-atl student-made primitive tools 12 comparing honey from different locales The day began with a foraging tour led by Naturalist “Wildman” Steve Once the food was eaten and only discarded rib bones and salmon Brill, a local foraging expert. He took a group of 15 students into the skin remained, participants watch local artisan Anita Fina Kiewra woods adjacent to campus on a quest to gather seeds, nuts, berries, and demonstrate honey extraction. She passed around an array of honeys various greens. From her forage walk across the campus grounds, Pro- gathered from specific locations at various times of year to demon- fessor of Culinary Arts Katherine Polenz ’73 brought back handfuls strate the differences between them. of fresh, fragrant, and sweet red and golden raspberries to share. And finally, students sat under the shade of a tree for a lecture entitled While those participants foraged, others helped Assistant Professor of “Symposia Then and Now, or, Why Did We Quit Drinking?”—focused Culinary Arts Darryl Mosher as he started and stoked a wood fire in on the nature of academic symposia as drinking parties! Marist Col- a stone-lined pit at the base of the hill next to the Student Recreation lege philosophy professor Dr. Gregory B. Sadler, who specializes in an- Center. The pit was only a few feet deep, but it took a group of students cient and medieval philosophy, gave the lecture. To enhance the event, two hours to prepare the area the previous afternoon—seems everyone a maple-apple hard cider created on campus by Associate Professor wanted a turn using the pickaxe or shovel to see what the experience of Hospitality and Service Management Doug Miller ’89 was shared was like. by all of drinking age. As the day came to a close, all agreed that the Other students and staff, including Dean of Culinary Arts Brendan food was excellent, the opportunities to learn were abundant, and the Walsh ’80, gathered around a table and donned safety goggles and company was—as always at the CIA—convivial, diverse, and engaging. leather work gloves (not historically accurate, but necessary) for a flint- Dr. Costura organized this event as “a way for participants to con- knapping (shaping) class. Research archeologist and stone-tools expert nect to the foodways of people in other cultures, and gain respect Emmett O’Keeffe, an accomplished stone-worker and an Ad Astra and understanding for the skill and effort it takes to prepare food Research Scholar with the University College, Dublin, demonstrated in non-technological societies.” Her work was funded by the CIA’s the skill. He brought several primitive knives to use as models—includ- Center for Excellence in Teaching & Learning (CETL) and The Julia ing razor-sharp blades of flint and obsidian attached to deer and elk Child Foundation for Gastronomy and Culinary Arts. She created this antler handles with pine-pitch and sinew. experiential event as a pilot-test for a new BPS elective entitled Ancient After the hands-on toolmaking, the students took their blades and Foods in a Modern World: Latin American Crops in a Global Arena, gathered around a makeshift station to butcher salmon, lamb, and scheduled to begin on the Hyde Park campus in January 2014. pork, and prepare various root vegetables for roasting. They were Andi Sciacca is director of the Center for Excellence in Teaching & Learning surprised by how quickly they could adjust their cutting styles to work (CETL). Interested in working with the CIA’s faculty on upcoming programs? efficiently with the meat and by the sharpness of the primitive tools. Contact us at CETL@culinary.edu. The feast was cooked over the open fire. To relax while waiting, some tried their hand at using an atl-atl to throw a spear while others created paint by mixing vegetable pigments and saliva so they could paint stories of the day on strips of burlap. When it was time to eat, everyone gathered around the fire with flat stone plates and stone-tools to assist with serving. The lamb was the unanimous favorite, with the pork ribs and suckling pig a very close second. Dr. Costura brought ground mustard seed and varieties of salt that were probably used in early preparation and preservation of meats. Most agreed that the salmon and mustard were particularly piquant when combined. open-fire cooking naturalist “wildman” steve brill leads foraging tour painting on burlap 13 How do you know the 2013 Alumni Homecoming was a success? This is how! 2013 • The great class of 1963 celebrated its 50th reunion with some extra-special receptions. • There were eight highly successful workshops led by CIA faculty and alumni. • The 3rd Annual “Run for Your Knives” 5K Walk/Run drew 150 participants. • $14,300 in student scholarships was awarded right after the 5K. • President Ryan’s campus update garnered much interest. co-chair robert kabakoff ‘86 (left) is race winner determination and high spirits at the 5k let the race begin! 14 alumni council members led the walkers great class of ‘63 chef dave mccue ‘93 mentored students preparing food for the reception class of ‘63 ice bar created by gerald ford ‘01 roberto martin ‘00 talks sustainability dr. ryan’s presentation noble masi demo on orange-olive oil pound cake gluten-free baking class the alumni council toured the new science lab and sat in on a class 15 Common Ground West Point and the CIA In the fall of 2013, 10 CIA seniors traveled to West Point for “A Day in the Life of a Cadet.” Our students, in their crisp white chef jackets, stood out in stark relief against the camouflage that is de rigueur at West Point. Each student was assigned to shadow a cadet through classes, meals, and, in one case, football practice. One student attended a class on feminist studies, another on human sexuality, while still another took part in a commemorative run in honor of 9/11. After class and lunch in the mess hall, West Point’s Executive Chef Frank Tabasco ’95 toured the students through the cavernous kitchens. Our students felt they were finally on familiar ground—at least until they saw the scale of the kitchen equipment and realized that every day, at every meal, 4,000 cadets are served within a 20-minute window! On October 16, the same 10 cadets our students paired with before spent a day on the CIA campus. In the morning, they received their own chef whites, toured the campus, and spent time with President Ryan. Two seemingly unlikely groups have been spending time together. The entire afternoon was spent in a “Taste of the Hudson Valley” At first glance you can’t imagine why. Sure they all wear uniforms, course, led by Navy veteran and CIA Associate Dean of Culinary live within a strict hierarchy that shapes their every activity, and Specializations Howie Velie. exhibit lots of self-discipline so they can excel. But you’d still never believe that cadets from the U.S. Military Academy at West Point and students at The Culinary Institute of America would find so much common ground. education that says, when students are taken out of their comfort zone it stimulates thought and learning, a group of CIA and West Point students got a taste of “how the other half lives.” What could be more of a “shake-up” than taking seniors from the CIA and West Point and have them shadow each other on their respective 16 in accord Soldier’s Heart by Dr. Elizabeth Samet, professor of English at West Point. The cadets read The Making of a Chef by Michael Ruhlman. These books were selected not as academic works but rather as In an exchange project, born out of an educational theory in higher campuses? In preparation for these daylong exchanges, our students read A windows into each other’s world. It was amazing to see the friendships that sprang up among the 20 students. Like most college students, they found they had much in common. But on a deeper level, they recognized kindred spirits— people who responded to and learned in highly structured settings and who emerged with unique skills that would serve them all well in the future. learning to separate an egg touring west point’s enormous kitchen Bringing the Farm to the Table The CIA has launched a new work with some of the greatest program—the American names in American food and Food Studies: Farm-to-Table develop an increased awareness Cooking concentration. It about creating fresh food made brings students from the CIA with sustainable ingredients.” bachelor’s degree management Over the course of the programs in Hyde Park, NY semester-long experience, to the epicenter of the farm-to- students will learn at three table movement in Northern CIA farms, where they will California. work with Forgione and Farm This 15-week semester-away Manager Christian Dake, component of the concentration previously a farmer for the is a conservatory-style, hands- Baker Creek Seed Company on educational model for and a founder of the Baker students who want to be part Creek Heirloom Seed Festival. of a community working to The CIA farm locations at create healthy, sustainable, and Deer Park Road, the Charles delicious food systems. Led by the program’s culinary director Krug Winery, and on the CIA chef larry forgione (left) at Greystone campus will be and co-founder, Larry Forgione hands-on learning labs where ’74, students will learn the concepts of environmental stewardship students will plant, nurture, and harvest ingredients. The connection and food ethics. Chef Forgione is hailed as “the godfather of between ingredient, preparation, and finished product will be unique American cuisine,” and has been credited with changing the way to the CIA’s curriculum. Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients. Visitors to the CIA at Greystone will reap the rewards of the students’ culinary lessons as they dine on their creations at The Conservatory “I want students to learn that the phrase ‘farm-to-table’ is not just a Restaurant. This student-led restaurant in the Williams Center for tag line or a marketing ploy,” said Forgione. “I want them to learn Flavor Discovery offers a multi-course tasting menu that focuses on that it’s a way of life. Only at the CIA will they get the chance to seasonal ingredients grown and harvested by the students. mise en place no.65, February 2014 17 Cocktails By Douglass Miller ’89 for All Seasons Even though it’s the dead of winter, seed and plant catalogs start filling excellence.” This classic cocktail is made with gin, honey, and your mailbox. And it’s never too early to start thinking about spring lemon juice. It was alleged that the honey was included to mask and summer cocktails. When you start thumbing through the catalogs, the harsh taste of the bathtub gin used in the cocktail back then. consider creating a master plan for your garden that will give you produce you can use in cocktails year round. But while you are waiting for your spring and summer bounty to grow, winter still offers you several rich options to create delicious cocktails. Winter Wonders Local honey is available. The Bee’s Knees, a 1920s Prohibition-era drink named after a popular phrase of the time, means “the height of Cold-storage apples are plentiful this time of year. You can peel and dice an apple, and muddle the pieces in a cocktail shaker with nutmeg and brown sugar. Add ice to the cocktail shaker with a whiff of brandy and shake for about 10 seconds. Pour into a rocks glass. Maple syrup season is just beginning and it is a great choice for use in cocktails. Bourbon, whiskey, or brandy-based drinks can all complement maple syrup. So why not add a little maple syrup to your hot toddy? Hard cider, a beverage that was very popular during the colonial period in the American Northeast, is making a comeback. There are now producers of hard cider all over the Midwest and Western regions of the U.S. as well. Many of the growers focus on using heirloom varietals like Brown Snout, Ellis Bitter, Crow Egg, and Golden Russet, which contain more acid and are oftentimes more bitter than the apples we find in today’s grocery stores. Bitter and acidic apples add wonderful depth of flavor to a hard cider. There are more than 100 different apple varieties that are used to make hard cider. Oh, and hard cider is also naturally gluten-free. Here’s a great recipe to try out this winter. Hard Cider Drink 1.5 ounces rye whiskey 0.5 ounce lemon juice Dash of walnut bitters Simple syrup, to taste 3 ounces hard cider Combine whiskey, lemon juice, bitters, and simple syrup in a cocktail shaker with ice. Shake until cold, pour into a rocks glass, and top with cider. Garnish with a slice of heirloom apple. Spring and Summer Bounty There are many herbs, fruits, and vegetables that are easy to grow in your garden and make perfect cocktail ingredients. One of the first fruits of the spring season is strawberries. They are very easy to plant and can be utilized in a wide range of drinks. Vodka, 18 www.ciaalumninetwork.com gin, and light rum are all great when used with strawberries. Cherries, blueberries, and, in late summer, blackberries can be crushed, shaken, and mixed with your favorite alcohol. Herbs straight from the garden make amazing drinks. Mint is perfect for a mojito, but you might try grabbing some fresh basil instead. Muddle some sage and cucumber together, then add gin and lemon juice with some simple syrup for a perfect summertime drink. Lemongrass, lemon verbena, and thyme can also create a refreshing warm-weather drink. Take Summer into Winter Canning is a great way to preserve summer fruits for winter use. Blueberries, blackberries, and cherries are all fruits that hold up well to canning. Jams and jellies add sweetness and flavor to cocktails. Add a teaspoon to your favorite cocktail for a rich berry flavor. If you are not into canning, go ahead and freeze the summer berries. When you pick them, wash and dry them, and place them in freezer-proof containers. Another way to preserve summer fruits is to store them in brandy or whiskey. It’s really easy to do. To create your own brandied cherries, take pitted cherries—that’s the hardest part, pitting the cherries—and place them into brandy. Add a vanilla bean, sugar, and your favorite spices. You can utilize both the cherries and the cherry juice in a cocktail. Brandied peaches are great over ice cream or mixed with bourbon over ice. You can use dried herbs to create your own herbal tea. If you’re an iced tea lover, create simple syrup using a couple of pinches of your favorite dried herbs. You can enjoy a mojito in the middle of winter while using the dried mint from your summer garden. Don’t know what to do with the bounty of tomatoes you harvested from your garden at summer’s end? Why not make your own Bloody Mary mix to use all year long? Prepare your tomatoes as you would for canning. Add horseradish, celery salt, ground black pepper, hot sauce, Worcestershire sauce, and lemon juice to the prepped tomatoes and jar them. Heirloom tomatoes are a great choice for this mix. You can sit in front of the fire, watch snow fall outside, and sip a Bloody Mary! Clearly, with a little planning, you can enjoy the bounty of your summer garden all year long. And you can find delicious ways to brighten the gray months of winter with that season’s available ingredients. Douglass Miller is a CIA associate professor of hospitality and service management. mise en place no.65, February 2014 19 Women in Foodservice Melissa Kelly ’88 There are so many stories that you for their use. Then food and illuminate exactly what kind beverage manager Rod Stoner ’65 of woman, chef, leader, and would bring in guest chefs to create inspiration Melissa Kelly ’88 has special dinners. One of those chefs become. All of them reveal an was Larry Forgione ’74. Melissa insatiable hunger for knowledge, took the opportunity to speak with perpetual quest for excellence, him about potentially working at and ongoing commitment to the his American Place restaurant—and relationships she’s maintained her life changed. with mentors and colleagues she’s A Circle of Like Minds learned from along the way. These qualities are hallmarks of the way While manning the grill station Melissa conducts her life and in the kitchen of American Place, her career. Melissa was immersed in Larry’s After a successful CIA experience, culinary point of view. She learned in part because of the mentorship about working with farmers and of Chef-Instructor Liz Briggs, foragers, and American regional Melissa got her first job at The cuisine. When the restaurant Greenbrier in White Sulphur expanded to more than twice its Springs, WV. Under the leadership size, Melissa opted for the garde of Chef Hartmut Handke, the manger station so she could learn kitchen was run very strictly with a new skills. She had Larry buy a strong brigade. Melissa found that smoker so she could be in charge setup similar to her experience at of a charcuterie program. Much of the CIA and fit in well. Because of her joy at American Place was the the scope of the work being done research and learning she had to at Greenbrier, there was ample do before presenting Larry with opportunity for growth—if you new options for the menu. Through sought it out. On top of helping to the philanthropic work he was produce 1,600 à la carte dinners involved in, Melissa met chefs like a night, Melissa volunteered in Alice Waters, Jeremiah Tower, the resort’s chocolate shop and Jonathan Waxman, Bradley ended up helping the chef there Ogden ’77, Mark Miller ’82, and practice for his Culinary Olympics Wolfgang Puck. Quite a circle of bid. She tried her hand at ice friends! carving and learned that if you After going on to open Larry’s created something of interest, The Greenbrier would purchase it from 20 Beekman Arms in Rhinebeck, MELISSA IN THE KITCHEN AT PRIMO NY, and then opening his second www.ciaalumninetwork.com American Place in Miami, FL, Melissa changed coasts and headed creates all the breads and pastries for the restaurant, had an aunt who to San Francisco. After a brief stint as chef at Reed Heron’s LuLu, lived in Rockland, and his parents were thinking of moving there. her friend Larry got her an interview at Alice Waters’ Chez Panisse. The land was affordable, and, most important, surfing enthusiast Price Talk about a rigorous process! First, Melissa had to stage there for two wanted to be near the water to catch a wave whenever he had a free weeks. Then, she had to create a menu for lunch with accompanying moment. An added incentive was that Maine has the largest organic wines. She had to prep, prepare the table, cook, serve, and present the farmers and gardeners association in the U.S. And so, the adventure desserts, all for 14 people. Afterward, she sat at the head of the table began. What started as a restaurant with a simple garden and a few while all the chefs critiqued her work. In the end, her skills were so farm animals has evolved into a total farm-to-table experience with well thought of that she was hired for Alice’s “downstairs” kitchen—an two greenhouses, acres of produce, and a full complement of animals. unusual immediate acceptance. But these things alone are not what makes Primo wholly unique, and Snout to Tail, Literally Soon, a call from the owners of the Old Chatham Sheepherding Company in Old Chatham, NY had Melissa moving back across the country to realize the dream of Tom and Nancy Clark. With incredible land, 1,100 sheep next door, and a stunning restaurant in an authentic farmhouse/inn, Melissa worked 120 hours a week to create earned Melissa her second James Beard Best Chef: Northeast award. It is the absolute love and respect for the cycle that occurs between the animals, the garden, and the kitchen that accomplishes that goal. Nothing is ever wasted. Menus are driven by the farm and garden. Support of other local and sustainable farms is taken seriously. And a constant drive to improve and provide a superior dining experience is at the forefront at every meal. meals in the tiniest of kitchens. Hey, the house was authentic! When it With Maine winters as a harsh partner, each year Melissa shuts the came time to butcher an entire pig, Melissa brought in her old mentor, doors to Primo as the cold descends. However, she has two other CIA Chef Charles Koegler, to walk her through the process. She Primo restaurants, in Orlando, FL and Tucson, AZ, that immediately traded a room at the Inn for his expertise. Melissa recounts how she demand her attention during those months. There too, Melissa’s took copious notes as she watched his every move. She still has those relationships with farmers who supply the restaurants are a big part of notes, refers to them, and shares them with other chefs. After more maintaining the ethos that makes a Primo establishment. than five years and a James Beard Best Chef: Northeast award, Melissa was ready for her own establishment. A Life Connected Primo—Maine’s Gain For the future, Melissa is thinking of finally writing that full-circle So, how does a chef with a commitment to building a full-circle long. There might even be another Primo restaurant in the offing. kitchen using local and fresh ingredients find herself in Rockland, However, one thing will remain constant. Melissa will continue to live ME? Once again, connections drove the process, except this time, a life connected—to the land, to colleagues, to family, and to food. kitchen cookbook that has been bouncing around in her head for so it was family connections. Melissa’s husband, Price Kushner, who pigs and chickens are raised with care 21 “Preserving” the Animal By Frank Bonanno ’96 When I was a student at the CIA, there Learn a game and play it often. was this old German instructor. He was My game is squash. Yours could be patient and kind with big hands and basketball, cycling, even checkers. quick, calloused, sausage-like fingers. The point is to compete in an arena He took great care with his professional other than the kitchen, and to socialize appearance, and always wore crisply with people in businesses other than ironed chef whites, neckerchief, and a the restaurant business. Expand your jauntily tilted toque. He was a chef who world and your mind through healthy inspired his students with his passion as competition and social diversity. he taught us the mother sauces and how Drink less alcohol; drink more water. to season “just so.” He gently guided Doing so keeps hangovers at bay and us toward making perfect stocks and joints lubricated. having impeccable knife skills. But watching him work could be painful. Tasting everything is your job. Just be Even the exertion of rocking his blade careful to consume in moderation as you across a cutting board caused him to move through service. break out in a sweat. He labored to walk Dining out is also your job. across the room. You could practically Remember, there is no need to be a hear his hips grinding. Both of his knees glutton. were completely shot and his back was bent from decades of lifting pots that, Sleep well. When I can’t sleep, I when raised, racked his breathing and compose dishes in my mind. If that fails, I imagine an apple—lately it’s a Honey strained his arms. He was such a terrific instructor and a great cook, but his Crisp—in all its detailed glory from frank in the kitchen body was tired. Tired from a lifetime rosy blotches on green background to in 100-degree kitchens with poor broken stem. Eventually it blurs away as ventilation. Tired from standing, hunched over flames and steam I fall asleep. Sometimes, I envision a potato. One time the potato and spices and chemicals from morning to midnight. So tired. became gnocco, which caused me to get up and start diagramming Cooking wears away at your body. I’m roughly the same age now as that chef who seemed so old and tired when I was at the CIA. a plate. That led to a lengthy recipe session and less sleep, but a really fantastic dish! Though I don’t feel old or tired, my body has paid a hefty toll for Our life of understanding and preparing food is an extension of the work I love. I strive, though, to keep that toll to a minimum. health and well-being. Best, then, to go forward healthfully, upright And, I am, at 46, as relevant and fast as the younger people who and mobile, and centered and refreshed. work at my elbow. I’ve found some basic rules that keep my body So I’ll cook through the pain of 30 years in kitchens to feel the running and keep its “aging demons” in a pot with the lid on! joy—the joy of opening 10 restaurants, teaching and learning from Exercise every day, twice a day. Get your heart in serious hundreds of cooks, and cooking for thousands of guests. And I’ll motion first thing in the morning and once again in the afternoon continue to stand, bend, lift, roll, stir, taste, compose, and repeat, to recharge for the evening and carry you through service. until my body makes it impossible to go on any longer. Stretch. Combat a cook’s hunched physique with yoga, Pilates, Frank Bonanno is chef/owner/founder of Bonanno Concepts in Denver, CO. calisthenics—whatever awakens your muscles from compression. A simple daily sun salutation works wonders. 22 www.ciaalumninetwork.com By Brigid RansomeWashington ’12 everyone in both the front and Now more than ever, chefs, list, it’s their responsibility. Get back of the house. If it’s on the everyone “looking” to make restaurant owners, and caterers are forced to think creatively to sure everything is shipshape. ensure that their businesses will The flow of the restaurant be profitable and sustainable over should be efficient. You should time. With a riot of well-conceived aim to have no dead ends and eateries out there, customers are becoming adept at discerning what counts as value and what doesn’t. Make sure your restaurant is picked out of the crowd. Being Your Own Restaurant Consultant As a restaurant consultant, I’ve noticed that many of my clients have an unclear view of their business goal—which, at its core, is to make the customer happy. I reassure clients that if they stop, look, and listen, they will find ways to meet their goal. Stop Stop long enough to get a fresh perspective on your restaurant by putting yourself on the other side of service. Dine with a group of nonrestaurant-related people to garner their invaluable insights. Their fresh eyes may find a typo on the menu or an inhospitable coat-check no bad seats. A bad seat is one where a guest feels shoved in a corner or invisible to the wait staff. While there are no hardand-fast rules for achieving optimal flow, the lion’s share of problems can be solved if guests are spared from the noise of the kitchen, and are far from the line outside of the restrooms. Listen Feedback is everywhere. The proliferation of social networking sites—where opinions rule—can either be the Midas touch or the kiss of death for your business. No matter how excellent your menu or customer-centric your staff, if your business consistently has less than stellar ratings, chances are it will suffer. So how do you take the social policy, and they will give you a customer’s perspective on service. feedback and apply it to your business? Find the comments that are There is oftentimes a communication gap between front- and back- “Although gazpacho is typically served chilled, this particular one of-house personnel, which is swiftly noticed by customers—usually revealed in a bollixed-up order. The fix? Consider stopping long enough for an all-staff, bi-weekly meeting. Management can share information about things like liabilities and laws related to serving an inebriated patron, or new health care laws that will impact workers. Staff will feel safe enough to make suggestions and level critiques if management models a “thick skin” in response to issues raised. Always be sure to take conflicts between individual workers into a truly helpful. They are usually well-written and specific; for example, was definitely too cold.” A comment like this will help guide future behavior in the kitchen. Train a seasoned front-of-house staffer to read all comments, looking for well-conceived critique both good and bad. Now, participate! Respond with appreciation to the positive comments and nondefensively to the negative ones. Even if you have no immediate answer to a problem, let them know you will be discussing their private meeting to seek resolution. concerns with staff. Don’t get into an “altercation.” No matter how Look personal or damning the comment you are responding to, always be polite, upbeat, and strategically brief. Then, take the comments Customers invariably find the visible flaws when dining. Dirty a discussion of how they would handle that particular situation. walkways, cluttered hostess stands, and unkempt restrooms sour an experience for any guest. While every front-of-house staffer has a list of station-specific tasks, non-routine tasks, like checking to see if light bulbs need changing, can go unnoticed. Provide schedules of tasks to mise en place no.65, February 2014 to your all-staff meeting and actively engage your employees in This discussion will create a spirit of camaraderie and prime your employees with responses they can use should they face any of these situations. Together, if you stop, look, and listen, you can all become better stewards of your business. 23 Menus of Change: A “GPS” to the Future of Food You may not know it, but The Culinary Institute of America organizes nearly a dozen conferences, professional retreats, and leadership summits each year. Most of them are directed to foodservice operators. But the Menus of Change® National Leadership Summit, held for the first time last June, was different, and the difference was felt as soon as you walked in the door and met the participants. There were nutrition and environmental scientists, academics, venture capitalists, health professionals, and foodservice operators standing elbow to elbow. Chefs are considered primary agents of change. The summit program featured a number of panel discussions, including “Connecting Culinary Excellence with Social Responsibility” and “Developing the Next Generation for Health, Sustainability, and Leadership.” Of particular interest to the chefs was the session entitled “What is the Changing Role of the Chef?” CIA Provost Mark Erickson led the panel, which included Sam Kass, executive director of Michelle Obama’s Let’s Move! campaign and senior policy advisor for nutrition policy. The panel discussed how Menus of Change is a new initiative co-presented by the CIA and today’s chefs must understand nutrition and social concerns as they Harvard School of Public Health, Department of Nutrition. It was lead the charge for healthier menus and consumer education. created to address the need to meet the challenge of issues like obesity and healthcare costs, how we source and produce our food, and how we’ll feed an additional two billion people in coming years as climate change continues and our global resource base declines. Increasingly, these issues are shaping the foodservice industry, and chefs certainly have the ability and responsibility to address many of them. But Menus of Change acknowledges that chefs alone cannot effect the necessary changes. Many companies and conferences consider public health, environmental issues, and business success separately, but this conference was unique in that it brought leaders in each of these sectors together to talk, question, and share problems and successes. The initiative is guided by two councils—a Scientific & Technical Advisory Council that provides the scientific basis for all Menus of Change food sourcing and menu design recommendations, and a Sustainable Business Leadership Council that includes business professionals as well as chefs from all sectors of our food system. A highlight of the three-day event was the release of the 2013 Menus of Change Annual Report that provides chefs and foodservice executives with unprecedented guidance—a “GPS”—to navigate these gamechanging, food-related issues. The report’s “Principles of Healthy, Sustainable Menus” analyzes 13 issues at the convergence of public health, the environment, and the business of food. You can find the full report on www.menusofchange.org. The Menus of Change Sustainable Business Leadership Council met in October to begin planning the next Menus of Change conference, to be held in Cambridge, MA on June 9–11, 2014. In the meantime, the dialog is being kept alive through blogs posted regularly on the Menus of Change website. So far, the blogs have covered topics like how to present sustainability to the public and issues surrounding beef and cattle. If you would like to know when new blogs are posted, visit the website and subscribe. You can also follow us on Twitter #CIAMOC. from left: greg drescher, arlin wasserman, dr. tim ryan, dr. walter willett, and michael kaufman 24 www.ciaalumninetwork.com the power of chefs ® Register today at www.menusofchange.org JUNE 9–11 2014 The Charles Hotel | Cambridge, MA Food is a lens through which we see the world, and increasingly our vision is focused on our health and that of the environment. By 2030, 42 percent of Americans are expected to be obese if trends aren’t reversed, putting increasing pressure on an already overburdened health care system. By 2050, the Earth’s population will swell to nine billion, putting enormous pressure on agriculture, the environment, and food prices. Join us for Menus of Change to discuss and debate these issues as we work together to develop innovative, business-friendly solutions for a changing foodservice industry. ©2014 The Culinary Institute of America 25 KUDOS We are so proud to share some of the awards our alumni and faculty have garnered since our last mise en place. They have been recognized in an array of categories including best new restaurant, best multiconcept operation, educational excellence, humanitarianism, and so much more. Take a moment to celebrate the success of these members of your CIA family. The Carême of the Crop On November 3, in Monterey, CA, the American Culinary Federation’s San Francisco Chapter, in partnership with the Chefs Association of the Pacific Coast, celebrated “those rare individuals who have made extraordinary contributions to the culinary profession, particularly to education and the advancement of gastronomy and the Condé Nast Traveler ’s Best New Restaurants culinary arts.” Among the honorees receiving the Antonin Carême The magazine focuses on giving awards in a few of the key culinary instructor of culinary arts at our California campus. regions of the world. Our alumni counted among the best in the U.S. Medal at the celebratory dinner was our own Lars Kronmark, chef- Adam C. Dulye ’97, Abbot’s Cellar, San Francisco Young, Talented, Korean— Michelin Star Recipients Thomas McNaughton ’04, Central Kitchen, San Francisco Jungsik, the eponymous restaurant of Jungsik Yim ’05, is the first Harold F. Dieterle III ’97, The Marrow, New York City Evan Rich ’00, Rich Table, San Francisco Korean restaurant in the world to receive two Michelin stars. On staff are Pastry Chef Jonghun Won ’06 and Wine Director/Sommelier Adam L. Swetlow ’97, Mintwood Place, American South Kyungmoon Kim ’05. With all these young CIA grads running the Justin Kwin-Sing Yu ’05, Oxheart, American South show, we couldn’t help but be extremely proud! American Culinary Federation (ACF) 2013 National Awards Multiconcept–MultiSuccessful “What happens in Vegas stays in Vegas.” But in this case, we aren’t 25 Multiconcept Companies in America, representing multiconcept inclined to keep any secrets. At this year’s ACF National Convention in Las Vegas, NV, two of our most accomplished grads, Susan Restaurant Hospitality magazine recently released its list of the Top restaurant companies that are changing the face of dining in America. Five of the companies were founded by CIA graduates. Two more Feniger ’77 and Rick Moonen ’78, were asked to serve as award have alumni in the top culinary spot. presenters. And CIA alumni received some impressive recognition. Charlie Palmer Group: President of the American Culinary Federation: Thomas Macrina ’76 David Burke Restaurants: President’s Medallion Recipient: Joseph Amabile ’84, culinary arts teacher, Newark Public Schools, Newark, NJ Sage Restaurant Group: Student Team National Championship: Amy Gutierrez ’11, Joliet Junior College, Joliet, IL Capital Restaurant Concepts: ACF Leadership Award: Steve Jilleba ’77, corporate executive chef, Unilever Food Solutions, Lisle, IL Richard Sandoval Restaurants: ACF Humanitarian Award: Rick Moonen ’78, chef/owner, Rick Moonen’s rm seafood, Las Vegas, NV Besh Restaurant Group: Cutting Edge Award Recipients: Ronald DeSantis ’81, director of culinary excellence, Yale Dining at Yale University, New Haven, CT; Bonanno Concepts: Donald Miller ’76, executive chef, University of Notre Dame Food Charlie Palmer ’79, founder David Burke ’82, founder and executive chef Michael Carr-Turnbough ’82, senior vice president of culinary Bryan Yealy ’88, corporate chef Richard Sandoval ’91, chef, founder, and CEO John Besh ’92, founder and executive chef Frank Bonanno ’96, chef and proprietor Services, Notre Dame, IN 26 www.ciaalumninetwork.com CALORIESeduction By Elly Erickson Imagine being part of a movement to remove 10 billion calories audacious targets related to improving health and hygiene, nutrition, from people’s diets over the next year. A lofty goal, right? Not and livelihoods; reducing greenhouse gases, water use, and waste; really, if you think about it 100 calories at a time. and increasing sustainable sourcing. The idea is to have a collective global impact on the current To reach its targets, Unilever recognizes the importance of obesity epidemic through small changes. It’s all part of the Unilever collaboration and is looking to The Culinary Institute of America Food Solutions’ Seductive Nutrition platform, according to Judy for assistance and expertise. “Our mutual goal, to help the McArthur, channel marketing manager for Unilever Food Solutions foodservice industry create a sustainable future, is well-aligned,” (UFS) North America. The thought is, “What if chefs across the says UFS President Simon Marshall. UFS is building an extraordinary globe re-envisioned one of their top-selling dishes reduced by just relationship with the college by: 100 calories?” This idea is already resonating with thousands of chefs and restaurant operators throughout the world. • Acting as a presenting partner of the CIA’s Menus of Change® National Leadership Summit that brings together nutrition and Seductive Nutrition—the creation and positioning of healthier environmental scientists, academics, venture capitalists, health dishes as equal in taste, value, and overall satisfaction to their less- professionals, and foodservice operators; healthy counterparts—was created in response to the UFS’s 2012 World Menu Report. The report found that while 66% of people who eat out at least once a week said they seek a healthier option • Sponsoring CIA thought leadership conferences; • Funding production of the CIA’s World Culinary Arts podcasts on a restaurant menu, 71% said they prefer to treat themselves (available for free download at http://www.ciaprochef.com/dvd/); while dining out. Seductive Nutrition is one of UFS’s methods and for addressing this “intention vs. action” conflict when creating healthier food choices. • Utilizing CIA Consulting services to provide training to their culinary teams and staff. “We started this initiative in 2012,” McArthur explains, “with the As Marshall says, “We are on this journey together, and by goal of inspiring chefs to remove 10 million calories from their combining our unique resources, I believe we can have a really menus. To date, chefs have pledged to remove more than 2 billion positive impact on the health and sustainability of the foodservice calories and now we’ve upped our goal to 10 billion calories.” industry.” And with its new target for reducing 10 billion calories, This goal is only one of many ambitious objectives at Unilever. The Unilever Food Solutions is hoping CIA alumni will take the Seductive company also set targets to double the size of its business while Nutrition Pledge, believing that, together, we can make the small reducing its environmental footprint by half, source 100% of changes that will have a big impact. agricultural raw materials sustainably, and help one billion people To take the Seductive Nutrition pledge, visit: improve their health and well-being by 2020. How do you mobilize an entire company to drive this kind of global change? “You look at how your plan affects every department across the value chain, from sourcing raw materials to packaging, all the way to a consumer’s use of products,” explains McArthur. The Unilever Sustainable Living Plan includes 50 mise en place no.65, February 2014 http://www.unileverfoodsolutions.us/our-services/your-menu/ seductive-nutrition/pledge_form For more information about the Unilever Sustainable Living Plan, visit: http://www.unilever.com/sustainable-living/uslp/ Elly Erickson is a CIA advancement officer. 27 Why Give? The Maine Lobster Marketing Collaborative (Formerly The Maine Lobster Promotion Council) Maine lobster harvesters have valued sustainable fishing practices for more than 150 years. The Maine lobster industry was awarded the prestigious Marine Stewardship Council certification as a sustainable fishery in 2013. What motivates you to give? The lobster industry in Maine is made up of more than 5,000 fishermen. While they are very independent, protective of their fishing areas, and generally guarded with information, they are always ready to jump in and help those in need. There are countless examples of fishermen supporting their peers in times of sickness and injury. They also donate time and lobsters to many local charitable events. The Maine Lobster Marketing Collaborative, as an organization funded and managed by fishermen and dealers, works to uphold this charitable mindset. What makes giving meaningful? Maine lobster is a food product that provides an economic foundation for our coastal communities. We make giving meaningful by selecting organizations that support local communities and hunger relief. As a luxury brand, Maine lobster has the potential to raise the profile and perceived value of an event to good effect. How do you give? We had been working with the CIA for several years on alumni events and educational programs when we started looking for a new way to build a more lasting and meaningful relationship. An article in mise en place about an endowed scholarship fund gave us the idea to do the same. We looked at the funds we had planned to commit to the CIA and realized that we could have an endowed scholarship fund in just three years. By giving preference to Maine students, we are also able support our local communities. We are thrilled to support Maine students who will no doubt become ambassadors for Maine lobster in their professional careers. There are very few Mainers who aren’t firm advocates for Maine lobster! Chefs and lobster go hand in hand, so it makes sense for our charitable giving to reflect that. Each year, we donate Maine lobster to chefs who give their time and expertise to cook and serve at select fundraising events. We have supported such events as Share Our Strength’s Taste of the Nation, Monterey Bay Aquarium’s Cooking for Solutions, and the Chefs’ Tribute event for Citymeals-on-Wheels. 28 www.ciaalumninetwork.com Giving’s Impact Maria Ciccotelli BPS in Culinary Arts Management ’14 AOS in Culinary Arts ’13 Recipient: The License Program Proceeds Scholarship Maine Lobster Promotion Council Endowed Scholarship Describe your life prior to coming to the CIA? Before attending the CIA, I was convinced that I was going to move to California and be in a punk-rock band. Then, one day I found the Food Network on TV. It was an episode of Iron Chef America on which Mario Batali was competing. I saw the flames and the way that he effortlessly tossed things up in the air and caught them in a sauté pan. I realized that I could make a career out of this profession. Must have been fate, because I ended up completing my CIA externship at Chef Batali’s restaurant, Lupa Osteria Romana. What motivated you at attend the CIA? During my sophomore year of high school, I was required to complete a project about a college that was attractive to me. I went directly to my guidance counselor, who said that The Culinary Institute of America was the “cream of the crop.” I visited the CIA, and from the moment we drove onto campus, the meticulous beauty of the place captivated me. I saw masses of students wearing their whites and they looked so sharp. I knew that this was a community that I had to be a What do you do outside of class? part of. I recently joined Eta Sigma Delta—a service group here at the college. What has been the best part of being at the CIA? type of work in the community that I did in high school. The best part about coming to this school has been the connections I’ve made. Not just with chefs and professors, but the students as well. It is exciting to think that I am learning and growing alongside future industry leaders. There is nothing more gratifying than being able to form a team, a family, with others who are just as passionate about food and service. I know that there will be opportunities to grow and learn from these lifelong friends, partners, and collaborators. What was one of your CIA highlights? One of the biggest highlights for me was externship. Being from a small town in Maine, I figured that this was the perfect opportunity to branch out and work in a city. I quickly fell into a routine and learned more than I ever thought possible in 18 short weeks. I truly had the I am excited to start working with this group because it continues the What are your plans for the future? I see myself moving to New York City, where I hope to work in the back of the house for a few years to gain skill and speed. Ideally, I’d work a few days in the back of the house and a few days in the dining room each week to strengthen my knowledge about the relationship between the two. I’d eventually like to work my way up to a managerial position in a dining room. How will the scholarship help you? This scholarship will help me immensely. It will allow me to focus on my career rather than worry about finances. It will allow me to think clearly and truly enjoy what I do. experience of a lifetime and was incredibly lucky to work with chefs who were always willing to teach. mise en place no.65, February 2014 29 Alumni Talk… Can you prioritize the importance to you of sustainable, local, and certified organic? I think local and sustainable are equally important, but your food purchases should be based on whether your local farmer is using sustainable practices. It shows great dedication to be certified organic, but I think it is equally important to know how your farmer maintains the land, whether certified or not. Kipp Ramsey ’08, Farm to Table Manager, Long Meadow Ranch, St. Helena, CA How do you approach seasonality at Panera? How do you manage the costs of large-scale fresh food preparation at a college? It doesn’t necessarily cost more to buy locally and sustainably, but it does cost more to have the talent to turn those raw ingredients into great food. We ask a lot of our cooks. And because at Bon Appétit we are buying locally and sustainably on such a large scale, we can defray some costs while positively impacting the entire working food system in America—and that’s such a positive. Amy Zupanci ’00, Director Food Service, Bon Appétit Management Company, Cornell College, Mount Vernon, IA What we really want to establish for the customer is an awareness that if a favorite item has been taken off the menu it is because we rotate our soups, sandwiches, and salads to reflect the seasonality of our ingredients. The key is to offer items that appeal to our customers year-round without offering everything year-round. Educating the customer about the seasons that drive the menus is a great benefit. Dan Kish ’88, Vice President of Food/Head Chef, Panera Bread, Millbrook, NY Operating Sustainably, Organically, and Locally What motivated your commitment to sustainable and local sourcing of food? As I worked with different chefs around the country, I began to realize that a chef’s connection to the land gives us a unique opportunity to understand how our food gets to the table and how we nourish our guests. I source locally and sustainably not only because it tastes better, but also because it helps complete the cycle of life and enrich our bodies with nutrients. As chefs, we can simultaneously enhance our local economies by creating local food systems that support the farms and restaurants. William Dissen ’03, Owner/Executive Chef, Marketplace Restaurant, Asheville, NC How does Whole Foods Market approach the issue of educating your customer? At Whole Foods Market, we blend local and sustainable products on the shelves. That gives our customers both product and cost choices. We present information to them in a number of ways. For example, for those interested in knowing how their meat was raised, we have a 5-Step™ Animal Welfare Rating. We also partner with Blue Ocean Institute to guide our efforts in providing sustainable seafood and we share that information with customers. Both of these initiatives allow customers to make an informed purchase and, I believe, helps educate those who may not yet realize the importance of these issues. 30 Richard D’Addario ’96, General Manager, Food Preparation, Whole Foods Market, Edgewater, NJ students setting up the cia display at the 145th salon of culinary arts at the international hotel/motel and restaurant show in new york city, november 2013 ’63 Charles Buckley is retired Historical Commission, the Scottish Rite Haven Advocate Best Seafood Restaurant. Appétit Management Company in Ar- from the State of Connecticut Masonic Museum & Library, Metro- John is a proud first-time grandfather to lington, MA. Donald Stacey recently Department of Education as education politan Opera Guild, Titanic Historical Amalia. For fun, he runs cooking demos started Specialized Process Food Con- consultant for culinary arts, pastry, and Society, and a local cooking club in and volunteers to feed the homeless at sulting, LLC, a food safety consultancy hospitality. His granddaughter, Shan- Abington, MA. holiday time. John Vidmar established in Midland Park, NJ. the first commercial Community Sup- non, is currently in the bachelor’s degree program at the CIA. David Viveros has been a culinary educator at a vocational high school for 30 years. He led his students to silver and gold medallions through SkillsUSA Massachusetts on the state and national levels. ’64 ’66 John Lange recently retired after running a commercial cleaning service for more than 26 years. Prior to that, he spent 24 years cooking in the food management industry. John and his wife have bought a farm in Herkimer, NY, so they can ride their four horses Steven Camp recently and have plenty of room to walk their moved to Myrtle Beach to three dogs. be near his grandchildren. For 47 years, he worked in production, management, sales, and purchasing in the foodservice industry. He fondly remembers CIA chefs Demeo, Delorme, Jones, Partridge, and ’76 David Levy is director of business development for Sysco Corporation in Jersey City, NJ. Troescher from his days in New Haven, and says his greatest achievement while there was representing the CIA at the NRA conventions in 1963 and 1964. Walter Pulsifer III is a member of the ’78 John Bencivengo is execu- MN. He established a partnership between Essentia Health, where he is director of nutrition and environmental services, and the food farm. Plantings and seeds were paid for and purchased by Essentia in the spring, and the hospital will receive eight different local vegetables during the growing season. ’79 For 15 years in a row, it has been the New ’81 Kim (Umphrey) Eckerman published The Crazy Life of a Female Chef—a narrative bio of her journey from the White Mountains of New Hampshire to Lake Tahoe and beyond. It is available at Xlibris, Amazon, and Barnes & Noble. Timothy Hackworth is director of hotel procurement for Grand American Hotel & Resorts in Salt Lake City, UT. Jeffrey Stephen Sakalik is project Klova is executive chef at Cooper manager for Caldwell’s Win- University Health Care in Camden, dow Ware, Inc., located in Pittsburgh, NJ. James Schaeffer is vice president, PA. Michael Sawin is executive chef culinary operations for Wegmans Food for the Grand Geneva Resort & Spa in Markets Inc., in Rochester, NY. Kath- Lake Geneva, WI. leen Scholpp is a private duty nurse in home health care in Westfield, MA. tive chef of the U.S.S. Chow- der Pott III Restaurant in Branford, CT. mise en place no.65, February 2014 ported Agriculture (CSA) in Duluth, ’80 Elaine Smart is regional vice president for Bon 31 A Sublime Doughnut A high school career day presentation by a Dunkin’ Donuts executive got Kamal Grant ’04 excited about the idea of being a baker and owning his own business. So when he enlisted in the Navy after high school and found himself elbow-deep in flour, he wasn’t unhappy. “I served as a Baker 3rd Class Petty Officer on the USS John Young,” ’82 Robert Adams is vice president of sales for US Foods— Los Angeles in La Mirada, CA. Jon Dareff is corporate chef/food technologist for Dareff Consulting in Cincinnati, OH. ’83 Jon DiFranco retired from the United States Air Force in 2007 and is currently employed as a Kamal says. “It was my first taste of large-scale logistic manager specialist for the Depart- baking, and taught me about discipline, structure, ment of Defense in Maryland. Michael and consistency. I soon discovered how much my shipmates loved doughnuts.” In the Navy, he was Guerriero is executive chef at the United States Military Academy Cadet Mess in West Point, NY. Andrew Smith is own- exposed to different cuisines and flavor profiles er/instructor at the Karate & Art Academy from around the world, which expanded his palate of Thomasville, GA. His hobbies include and prepared him for the next step on his career path—getting a CIA education. After earning his associate degree in baking and pastry arts, Kamal worked as a production supervisor at the Flowers Baking Company, where he produced as many as 1,000 loaves of painting, sculpting, and building. ’84 Leslie Charapp is general manager/chef at The Original Attman’s Deli in Potomac, MD. For 98 bread a day. One day, Kamal passed an abandoned doughnut shop with a “For Lease” sign in years, Attmans’s Deli had one location the window, and he saw a career opportunity. He took a leap of faith with his business plan in Baltimore. Leslie recently opened Att- by refusing to serve the expected jelly, chocolate, or sugar varieties. Instead, Kamal held fast to his belief that his creative flavor combinations and artistic presentation would win over patrons—and Sublime Doughnuts was born. “At first it was a struggle,” says Kamal. “People really didn’t know what to make of my creations. I’d tell my customers that I only use the best quality ingredients to create the best man’s second location. Now, with a CIA chef at the helm, Attman’s will become a full-service deli, restaurant, and catering business. Christopher Fritz is director of dining services at the International Finance Corporation, part of the World Bank Group in Washington, DC. quality product, and my doughnuts would be the best they’d ever tasted. When I saw my first return customer, I felt confident in the future.” Kamal’s doughnuts—like the Maple Bacon Cheddar, Salted Caramel & Reduced Balsamic Vinegar, Orange Dream Star, Reese’s Peanut ’85 Mark Rieth is director of corporate sales for Marky’s Butter Cup, and Fresh Strawberry N Cream—quickly garnered the attention of food writers Group, purveyors of fine wine in Miami, and Atlanta’s culinary aficionados. FL. John Weekley is executive chef at In 2011, an entrepreneur from Thailand approached Kamal with a proposal to open a (Kassirer) Ziegler is corporate executive Sublime Doughnut in Bangkok. The new store launched in February 2012 and its popularity chef for Advantage Waypoint in Aurora, has added a new dimension to Kamal’s business—franchising. “Opening a doughnut shop in Thailand was great and scary at the same time, but I think food is universal and we really live in a small world,” he explains. He’s now accepting franchise applications from interested 360 Bistro in Nashville, TN. Elizabeth CO. For the past 15 years, her husband, Matthew Ziegler, has been district sales manager for Shamrock Foods in Commerce City, CO. parties from all over the U.S., the Middle East, and Malaysia. Along with business opportunities came the accolades. Food & Wine Editor-in-Chief Dana Cowin included Sublime Doughnuts on her list of “2012 Best Doughnuts in America”; Bake magazine named Sublime Doughnuts “America’s Best Bakery of 2012”; and the company’s out-of-the-ordinary ring of fried dough landed it on U.S. News & World Report ’s “America’s Best Doughnuts” list in 2013. Kamal’s vision, education, and drive are the basis for his business success—a foundation he began laying in the military and at the CIA. “I got so much out of my time at the CIA,” Kamal says. “The training and techniques I learned—especially about using the best ingredients and plate presentation—I still use every day.” Kamal’s company motto, “Eat One That’s Worth It,” resonates with his customers. Let’s face it; if you’re going to splurge on a doughnut, it should be delicious and just a little bit sublime. 32 ’86 Steven Morrow is regional manager for Aramark Cor- poration, Food and Support Services in Philadelphia, PA. ’87 Robert Bell left Sandi Pointe Coastal Bistro in Somers Point, NJ, to join Icon Hospitality, where he is corporate executive chef overseeing the Gourmet and Luscious & Sweet Bakery divisions in Galloway, NJ. Robert Komotos is division chef/brands manager for US Foods in St. Louis, MO. www.ciaalumninetwork.com ’88 Derek Chasin is owner of Chasin Foods, Inc. in Vernon, CA. Michael Jenniches is pastry chef at Meadowbrook Country Club in Ballwin, MO. William Ramsey is assistant academic director at The International From Mentored to Master Carlton McCoy ’06 was raised in a rough section of Washington, DC. But with the support of his family, who valued hard work and education, he Culinary School of the Art Institutes in was able to stay clear of trouble and reach for his San Bernardino, CA. Brian Wilson is dreams. “I learned the kitchen basics working a lawyer for Wilson Law Office P.C. in at my family’s catering business,” he says. “My Bailey, CO. ’89 grandma was an amazing cook who was known Michael Schwab is sommelier at Picasso in the Bellagio for her pecan pie and peach cobbler. She was the driving influence behind my career in the in Las Vegas, NV. Christopher Vicari restaurant business.” is executive chef at Santé of North Scotts- But there were many supportive mentors who dale in Scottsdale, AZ. ’91 helped him every step of his career. While attending high school, Carlton joined the Careers Kimberly Heisler is chef/ owner of Comfort Food in Morrisville, PA. Brian Murphy is chef/ Through Culinary Arts Program (C-CAP). He credits C-CAP founder and chairman Richard owner of the Inn at Stone Ridge in Stone Grausman and Chef-Instructor Ian Barthley ’90 as mentors who changed the course of his life. Ridge, NY. He is proud to announce the Through the program, Carlton was awarded a full scholarship to the CIA. To prepare for college, birth of his third daughter, Lily Louise. he took a job at the Four Seasons in Washington, DC, where another mentor, Executive Chef Doug She joins her sisters, Emma Marie and Allison Elizabeth, at home. Jason Ulak Anderson, helped him build his culinary library. is culinary director for Relish Distinctive Carlton enjoyed his culinary classes at the CIA, but it was the wines class with Professor Steven Catering in Mount Pleasant, SC. Kolpan that was a revelation to him. “It opened my eyes to a completely new world,” Carlton ’92 explains. “I went to all the tutoring sessions and was fortunate to earn a scholarship to accompany Rene Marquis is executive chef and regional direc- Professor Kolpan to Italy.” tor of foodservice for the U.S. Army in After graduation, Carlton’s professional journey included being mentored by some of the top chefs Riverview, FL. John Oleksiak is product in the business. He worked with Marcus Samuelsson at Aquavit, opened Craft Steak with Tom marketing manager at Bettcher Industries, Colicchio, and served as an expediter at Per Se with Thomas Keller and Jonathan Benno ’93. The where he is responsible for developing, implementing, and managing marketing sommeliers at Per Se shared their knowledge and allowed him to sample great wines. initiatives for the company’s foodservice Heading home to DC, he landed at CityZen at The Mandarin Hotel with Eric Ziebold ’94. There equipment and products division in he met Sommelier Andrew Myers, who taught him how to blind-taste wine and encouraged him to Birmingham, OH. ’94 read wine texts. Within four months, he had signed up for the introductory-level sommelier exam, and passed. Gilbert Leder is senior territory manager for General Carlton continued his studies while being part of the opening crew of Ziebold’s Sou’Wester Mills in Minnesota. Carlos Quagliaroli restaurant, where he designed the wine, beer, and cocktail menu, and served as sommelier and is chef-instructor at Nash Community assistant manager. He has earned a number of accolades along the way. He passed The Court of College in Rocky Mount, NC. Master Sommelier’s advanced sommelier exam in 2009. In 2010, he was named a Rising Star by ’95 StarChefs.com and received the Stevan Porter Emerging Hospitality Leader of the Year Award from Shalom Buskila is head chef at Elbit in Israel, where he and his staff provide meals for more than 1,000 workers every day. the American Hotel & Lodging Association. The January 20, 2014 edition of Forbes magazine named Carlton to their “30 Under 30” list. When given the opportunity to work at The Little Nell, the only five-star, five-diamond hotel and resort in Aspen, CO, Carlton jumped at the chance. The restaurant has had more Master ’96 Bruce Levin attended the Sommeliers work in its wine program than any other establishment in the country. In May 2012, the Western Foodservice Show hotel hosted the Master Sommelier Exam. Fifty candidates sat for the exam—four passed, including held in Los Angeles, CA last August. While talking to fellow alumnus Steve Swofford ’97, he met up with Susan Holton ’96. They had a mini-reunion Carlton. He passed the service portion of the exam in May 2013. Now a Master Sommelier, Carlton continues to explore and grow his knowledge of wines. “You’re constantly trying to stay current because there is always something new to learn,” Carlton says. “It becomes a lifestyle.” Yes, a lifestyle that Carlton seems to have mastered. mise en place no.65, February 2014 33 right there! Damien Rizzello launched CHAOS Threads, LLC, an eco-sustainable apparel company dedicated to ’05 Marisa Edelstein is bakery birth to Jameson Travis in March of 2013. sous chef at the Hollywood In June 2013, she opened Jessie’s Pies Casino Toledo in Toledo, OH. Facebook at www.facebook.com/Jes- providing high-quality shirts manufactured from eco-sustainable threads and using fair business practices that promote a healthy economy. ’00 ’06 Christine Mittnacht and her family bought a small farm in 2012. They are in the process of constructing a homestead education cen- siesPiesAndTarts. In Memoriam James N. Padams ’55 Allan G. Skole ’55 ’10 Tara Robinson is beverage John Champagne ’57 supervisor for JW Marriott Alonzo Coleman III ’58 Mary West is president ter and aggregation point for local farmers of Warthog Sharpeners, and gardeners that will service many of CA. Patrick Smith married Ana Lia LLC. Peter Ziegelmeier has recently the food distribution centers in the Lake Alderete in July 2012. They met during Henry B. Rabin ’66 authored a journal/interactive cookbook Shore region around Manitowoc, WI. his externship at Johns Island Club in called Chef Peter Ziegelmeier’s—Dream of a Their goal is to make local whole food a Vero Beach, FL. Joseph E. Brew ’68 Yacht Chef—Food For Thought. It is available reality for financially challenged families. on Amazon as well as Barnes & Noble. ’01 Abigail Derethik is a food stylist for Rachael Ray Studios ’07 Jeffery Russell is executive chef at Charlie Palmer Steak in Washington, DC. to Ontario, Canada in October 2012 after having lived in Switzerland for many years. He looks forward to gaining experience in commercial fishing and cheese making in the next few years. His hobbies include fly-fishing, yogurt making, and snowshoeing. Blake Shellabarger is pastry chef for Bon Appétit Management Company at Westminster College in Salt Lake City, Utah. ’02 Los Angeles, located in Los Angeles, ’11 Kyle Mayberry is private chef for Cinemark Theaters Corporate Offices in Plano, TX. Christopher Miller is employed at Il Fornaio in Seattle, WA. Arthur Pepe is banquet in New York, NY. Scot Sanford moved ’08 Rachael Daylong is a food stylist/menu developer in College Station, TX. John Densham graduated as a specialist from Army Basic Combat Training at Fort Jackson, SC on May 29, 2013. He is currently attend- chef at The Buffalo Club in Buffalo, NY. Nicholas Gaube is sous chef and his wife Maria Gaube ’08 is pastry sous chef at Quality Italian in New York City. Beverly Bates was named Matthew Martinez is chef/owner of a the 2013 Pastry Chef of food truck in Pleasanton, TX. Theresa Armand A. Davy ’68 Steven R. MacDonald ’68 Frank S. Amellin ’69 Kent D. Cunningham ’69 Kurt G. Fritch ’71 Gary G. Mitchell ’71 Bernard Peter Karcheski, Jr. ’73 ’12 Gabriella Leone works at South Fin Grill in The Vanderbilt at South Beach in Staten Rodger Pellegrom ’73 Gary Steven Dowidowicz ’74 Dominic A. Cerino III ’77 Island, NY. ing Advanced Individual Training as a food service specialist at Fort Lee, VA. George Herzog ’61 Jackson McKee Derr ’77 ’13 James Brush is sous chef at Peekskill Brewery in Peekskill, NY. J. P. Gillen ’79 Gary R. DiTomassi ’81 Anthony J. Nacri ’81 the Year by the Restaurant Association Vasilik is cook at Air Force Village 1, a Joseph Bernard Romanowski III ’81 Metropolitan Washington (RAMMY). military retirement home in San Antonio, She is currently executive pastry chef at TX. Monte Young is working for John Balacky, Jr. ’84 Woodward Table, Bistro Bis, and Vidalia, American Campus Communities at the all located in Washington, DC. University of Texas in Austin, TX. ’03 Patricia Lewis is executive chef/owner of Gourmaleo, a paleo meal delivery company located ’09 Thomas Armenta is food and beverage manager for Chumash Casino Resort in Santa Ynez, New E-mail, New Advantages! We’ve upgraded our e-mail Michael V. Siry ’84 Shawn R. Foster ’86, CCC Mary Jo Palka ’86 Todd Alan Cook ’87 Jeffrey P. Coon ’90 Henri Patey ’91, CEC, CCE in Dallas, TX. Jonathan Niksa and CA. Janna Maria Colicchio opened Natalie (Felice) Niksa ’05 are chef/ Janna Maria’s Italian Restaurant & Brick owners of La Saison, a full-service special Oven Pizza in 2012, in Indian Harbor 365. It gives you an @cia. events company in Napa, CA. They are Beach, FL. Marissa (Csiha) Haney met culinary.edu e-mail suffix, Jane Ellen Vogler ’92 celebrating six successful years in business Matt Haney ’10 during her second year at the CIA. After Matt graduated from the which offers more storage Patricia A. Arehart ’95 with the opening of their new commercial kitchen in downtown Napa, CA. BPS program, they moved to Los Angeles, CA. In August 2013, they were married ’04 Daniel Giusti is head chef at Noma in Copenhagen, Denmark. Katy Monti is chef/owner of Sweet & Salty, a personal chef business in Salt Lake City, UT. in San Pedro, CA in front of close friends and family. Kristy ( Johnson) Hill is a licensed nursing assistant at Northern Counties Health Care in St. Johnbury, VT. She got married in May 2013. Sarah Scriver is pastry supervisor at the RitzCarlton Denver in Denver, CO. Jessica Travis was married in 2012. She gave 34 and Tarts in Akron, OH. Friend her on system to Microsoft Office space, access to Office Web Apps, and the ability to collaborate using file sharing and shared calendars. For more information, visit www. ciaalumninetwork. com. Paul Persico ’91 Kenneth Kocan ’02 Daniel Joseph Weiner ’07 Forrest Crutchfield Bayless ’09 Ryan Christopher King ’10 Krysta Rose Angela Kish ’11 Joshua P. Edwards ’12 Philip Grant Kinney ’12 www.ciaalumninetwork.com It’s almost time to TA K E YOUR SEAT... ...at the Marriott Pavilion The new 42,000-square-foot Marriott Pavilion is nearing completion! Inside, we are constructing a state-of-the art conference center and the 800-seat Ecolab Auditorium. The Pavilion will be a stunning venue for: • Graduation Ceremonies • World-class Conferences • Lecture Series and other Educational Symposiums • Cultural Events Consider leaving your mark on the CIA by purchasing a seat in the Ecolab Auditorium. Name it in honor of family, friends, students, faculty, or a business, or in memory of someone you hold dear. An elegantly engraved plaque will be displayed on the seat. Ensure that generations to come will know of your affection for, and commitment to, the CIA. One Seat: $5,000 To take your seat, visit www.ciaalumninetwork.com/takeyourseat or contact our team at 845-905-4275. The Culinary Institute of America Alumni Relations 1946 Campus Drive Hyde Park, NY 12538-1499 2 0 1 4 SAVE THE DATE Thursday, April 24, 2014 5 p.m. Reception 7 p.m. Dinner Grand Hyatt New York Park Avenue at Grand Central Honorees Jean-Georges Vongerichten Chef/Owner of Jean-Georges Restaurants Hamdi Ulukaya Founder, CEO, President of Chobani, Inc. Masaharu Morimoto Chef/Owner of Morimoto Restaurants Leo Oosterveer For information, contact Lisa Vanata at 845-905-4279 or email@example.com. Your table is waiting! CEO of Unilever Food Solutions Proceeds from this event raise essential scholarship funds for CIA students. Alumni Relations Admissions Advancement CIA Websites Career Services Registrar Professional Development 845-451-1401 1-800-285-4627 845-905-4275 ciachef.edu 845-451-1275 845-451-1688 1-800-888-7850 ciaalumninetwork.com ciagiving.org ciaprochef.com ciarestaurants.com General Information 845-452-9600