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 s ustainab ilit y unearth ing 6 6 Sustainably Improving Health Healthy food for healthy lives 16 Common Ground An exchange program between the CIA and West Point 12 Ancient Foods in a Modern World A hands-on ancient food preparation experience 27 100-Calorie Seduction One companyâ€™s approach to a healthier world & 10 16 12 8 Across the Plaza This Ain’t No Fish Tale | Edible Landscapes Abound Alumni Homecoming | Bringing the Farm to the Table 28 Gifts at Work 31 Class Notes Why Give? | Giving’s Impact | Alumni Talk 18 Education for Life Change | Kudos Cocktails for All Seasons | Women in Foodservice “Preserving” the Animal | Stop, Look, Listen | Menus of 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 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 simply had to flourish if we were all going to survive. And though it’s taken a health care crisis to move us off the dime, it seems 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 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 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 Dr. Victor Gielisse Vice President— Advancement and Business Development Mark Ainsworth ’86 Brad Barnes ’87 Sue Cussen Lynne Eddy Heather Kolakowski ’02 Chet Koulik Dr. Chris Loss ’93 Francisco Migoya Douglass Miller ’89 Anthony Nogales ’88 Jennifer Stack ’03 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%! Water and S.Pellegrino® Sparkling Natural Mineral Water • Steelite International for 60 permanent place settings of china, glassware, and flatware for The Conservatory Restaurant, the CIA at Greystone’s farmto-table restaurant • Wood Stone Corporation for one coalfired Josper Oven for the Kikkoman® Live Fire outdoor area at the CIA San Antonio campus • Vita-mix Corporation for 36 Vita Prep 3 blenders for his passion for Harley-Davidson motorcycles, Chef Clark was presented with a signed chef’s jacket festooned with fringe and a Harley-Davidson logo. “Each cord of the fringe represents thousands of students whose lives you’ve touched and on whom you’ve had an influence,” said Provost Mark Erickson ’77. Fellow faculty members demonstrated their respect for Chef Levy by presenting him with a signed hockey jersey, number “27,” representing the number of years he taught at the college. The day after retirement, a very relaxed Chef Clark could be found sitting on a lawn chair in front of the security kiosk at the north entrance to campus, waving to the rest of us “poor saps” who were headed into work. That was quintessential Corky! • 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 tons of carbon dioxide equivalent. CIA Faves Retire After teaching at the CIA for a combined 58 years, chefs Howard “Corky” Clark ’71 and Alain Levy presided over their final classes on September 6, 2013. Known Gifts-in-Kind are Essential The CIA deeply appreciates the generosity of our donors. One of the many ways our supporters show their commitment to the 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 Howard “Corky” Clark ’71 mise en place no.65, February 2014 5 Sustainabl Improving Health 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 healthy food and fostering healthy living. The companies and staff highlighted here are Fletcher Allen Health Care, affiliated with the University of Vermont College of Medicine, and Guckenheimer, an on-site corporate restaurant management and catering company. They are very different organizations but share similar goals of improving health through healthy food, sustainably. That means companies must buy into Guckenheimer’s business model. They hire only highly trained chefs, many of whom are CIA graduates, who work with registered dietitians with extensive backgrounds in nutritional science. Each chef at the 335 accounts works closely with local vendors to supply fresh ingredients. In turn, the company touts that relationship by “advertising” it on decorative placards throughout each location’s café. Meats are hormone-free and indoor hydroponic stations grow some of the café’s herbs. Clients’ employees are getting educated about and enjoying underutilized “trash” fish species to help support sustainable fisheries. They can belly up to the health bar, a.k.a., “salad bar,” where the variety of fresh food is staggering. Raw, cooked, pickled, and roasted 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. 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. After completing their medical training, the pair focused on developing a company that would link great food to worker health, 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. 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 it to demonstrate how even drink choices in the café can impact health and health care costs,” explains Chef Leibowitz. 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 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 www.ciaalumninetwork.com providing a delightful place to enjoy healthy, delicious food, Guckenheimer believes, as did its founders, that good food equals good health, and healthy employees are more productive and ultimately save their company precious dollars. in Vermont, eggs are organic, 70 local farmers are providing produce, and there is a rooftop garden, which originally provided some of the herbs and produce that went into patient meals. Fletcher Allen Health Care 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. Under his guidance, Fletcher Allen is today considered a leader in providing organic, local, and sustainable food options to patients, employees, and visitors. It was one of the first organizations in the country to sign Health Care Without Harm’s “Healthy Food in Health Care Pledge.” And this year, the hospital’s foodservice program earned awards from Health Care Without Harm, taking first place in the sustainable food procurement category, while Richard received the Exemplary Food Service Professional award. Growing Through Education That rooftop garden plays a pivotal role in the ongoing education of 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. Negotiating Success So how does a large institution absorb the (sometimes higher) costs of local, sustainable foods? Richard believes it’s all about negotiation. Because of the large volume of food purchased and the fact that the hospital pays its bills on time, it maintains positive relationships with vendors and farmers. For example, Fletcher Allen purchased 25% of one farm’s entire year’s ground meat production. With that kind of leverage, Richard was able to negotiate the price down. It also takes creativity. Recently, he switched from pre-packaged, portion-controlled maple syrup to buying the syrup in bulk and portioning it out at the hospital. By doing this, Richard not only reduced the impact of bulk packaging on the environment, he also saved $1,500. By negotiating a new price and going with a slightly different product, Richard saved $2,000 on salt and pepper packets. It may seem like small change, but he pours that money back into buying local produce. It has an impact. Both of these companies are making a difference in the way people eat and their ultimate health. Recipients of the Guckenheimer’s healthy foodservice “treatment” almost immediately begin to feel the impact on their health and productivity—it’s in every mouthful of every meal. At Fletcher Allen, patients are being nurtured back to health with food customized to maximize their recovery. Visitors can take a break from stressful situations with flavorful, local food. And staff can continue to serve and be productive as they enjoy meals that sustain them. Both companies are on a mission to look for new ways to improve health through healthy eating. Who Said It Was Easy? But the road to Fletcher Allen’s success wasn’t easy at first. Richard believed that providing patients with quality food would facilitate recovery and sustain good health. But when he arrived, he found a kitchen staff resistant to change. Even the dietitians opposed some of the choices he was making. Over time, Richard was able to hire chefs, four of whom are CIA graduates, and redesign the main kitchen and cafeteria. And while his key move, from a steam table to a room service model, seemed to be going smoothly, last-minute resistance almost “deep sixed” the project. Ever tenacious, Richard pressed ahead anyway, proving to the hospital administration that the model was sound and patient health and satisfaction increased as a result. Today, sustainable food and environmental practices are everywhere at Fletcher Allen. Approximately half of the food served to patients is locally sourced and sustainable. Eighty percent of the beef purchased is antibiotic-free from farmers richard jarmusz in the garden mise en place no.65, February 2014 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 Storeroom Operations Brad Matthews ’74 in conjunction with Assistant 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. Let’s take a look at what the CIA in Hyde Park is doing to meet its own expectations: 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. 8 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 quantities of local cuts for restaurant production and for teaching in our meat fabrication classes. 1,002,720 WE BUY LOCAL 1234567890 eggs eggs Eggs and Dairy WE BUY LOCAL 1234567890 eggs We are happy to report that we are 100% sustainable and almost WE BUY LOCAL 1234567890 eggs completely local when itWE comes toLOCAL egg and dairy purchasing. We BUY 1234567890 eggs buy all our eggs from local farmers, source half of our butter locally and the other half from Cabot Creamery in Vermont, and get cream and milk from Ronnybrook Dairy Farm up the road. 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. 1,002,720 eggs 5 5 4 , 63 POUNDS OF BUTTER 1 WE BUY LOCAL 1234567890 eggs Produce Buying local produce whenever B possible makes a huge difference 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 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. L 1,002,720 eggs 2 8 S 7 ON I , 7F ON 9 O S 2 8 ,7 7 9 POUNDS OF ONIONS 27,785 GALLONS OF MILK POUNDS OF MUSHROOMS 30,051 POUNDS OF HEIRLOOM TOMATOES 4,432 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, dining 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. 47,407 POUNDS OF APPLES 1,241 PINTS OF BERRIES mise en place no.65, February 2014 9 Edible Landscapes Abound Walk up to any of the enormous architectural urns on Anton Plaza to admire the gorgeous seasonal flowers tumbling over the rim, and you’ll get a surprise. Amid the flowers you’ll see white baby eggplant, deep red peppers, and bright green okra flourishing there. For a long time, dating back to the creation of the Durkee Herb Garden, the Hyde Park campus has valued the edible landscape. But it wasn’t until 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 fourseason sustainable garden, a fungi walk, a rooftop berry garden, and a beverage garden—will provide outdoor classrooms for our students. They’ll get hands-on experience growing, tending, and harvesting ingredients that can be immediately used in a variety of preparations. Students will be able to participate with faculty and local farmers in research that explores new varietals and non-indigenous plantings. 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 Brill, a local foraging expert. He took a group of 15 students into the woods adjacent to campus on a quest to gather seeds, nuts, berries, and various greens. From her forage walk across the campus grounds, Professor of Culinary Arts Katherine Polenz ’73 brought back handfuls of fresh, fragrant, and sweet red and golden raspberries to share. While those participants foraged, others helped Assistant Professor of Culinary Arts Darryl Mosher as he started and stoked a wood fire in a stone-lined pit at the base of the hill next to the Student Recreation Center. The pit was only a few feet deep, but it took a group of students two hours to prepare the area the previous afternoon—seems everyone wanted a turn using the pickaxe or shovel to see what the experience was like. Other students and staff, including Dean of Culinary Arts Brendan Walsh ’80, gathered around a table and donned safety goggles and leather work gloves (not historically accurate, but necessary) for a flintknapping (shaping) class. Research archeologist and stone-tools expert Emmett O’Keeffe, an accomplished stone-worker and an Ad Astra Research Scholar with the University College, Dublin, demonstrated the skill. He brought several primitive knives to use as models—including razor-sharp blades of flint and obsidian attached to deer and elk antler handles with pine-pitch and sinew. After the hands-on toolmaking, the students took their blades and gathered around a makeshift station to butcher salmon, lamb, and pork, and prepare various root vegetables for roasting. They were surprised by how quickly they could adjust their cutting styles to work efficiently with the meat and by the sharpness of the primitive tools. 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. Once the food was eaten and only discarded rib bones and salmon skin remained, participants watch local artisan Anita Fina Kiewra demonstrate honey extraction. She passed around an array of honeys gathered from specific locations at various times of year to demonstrate the differences between them. And finally, students sat under the shade of a tree for a lecture entitled “Symposia Then and Now, or, Why Did We Quit Drinking?”—focused on the nature of academic symposia as drinking parties! Marist College philosophy professor Dr. Gregory B. Sadler, who specializes in ancient and medieval philosophy, gave the lecture. To enhance the event, a maple-apple hard cider created on campus by Associate Professor of Hospitality and Service Management Doug Miller ’89 was shared by all of drinking age. As the day came to a close, all agreed that the food was excellent, the opportunities to learn were abundant, and the company was—as always at the CIA—convivial, diverse, and engaging. Dr. Costura organized this event as “a way for participants to connect to the foodways of people in other cultures, and gain respect and understanding for the skill and effort it takes to prepare food in non-technological societies.” Her work was funded by the CIA’s Center for Excellence in Teaching & Learning (CETL) and The Julia Child Foundation for Gastronomy and Culinary Arts. She created this experiential event as a pilot-test for a new BPS elective entitled Ancient Foods in a Modern World: Latin American Crops in a Global Arena, scheduled to begin on the Hyde Park campus in January 2014. Andi Sciacca is director of the Center for Excellence in Teaching & Learning (CETL). Interested in working with the CIA’s faculty on upcoming programs? Contact us at CETL@culinary.edu. 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! alumni council members led the walkers 14 chef dave mccue ‘93 mentored students preparing food for the reception great class of ‘63 class of ‘63 ice bar created by gerald ford ‘01 roberto martin ‘00 talks sustainability dr. ryan’s presentation gluten-free baking class noble masi demo on orange-olive oil pound cake the alumni council toured the new science lab and sat in on a class 15 Common Ground 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. West Point and the CIA Two seemingly unlikely groups have been spending time together. At first glance you can’t imagine why. Sure they all wear uniforms, live within a strict hierarchy that shapes their every activity, and 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. In an exchange project, born out of an educational theory in higher 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 campuses? The entire afternoon was spent in a “Taste of the Hudson Valley” course, led by Navy veteran and CIA Associate Dean of Culinary Specializations Howie Velie. In preparation for these daylong exchanges, our students read A 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 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. 16 in accord learning to separate an egg touring west point’s enormous kitchen Bringing the Farm to the Table The CIA has launched a new program—the American Food Studies: Farm-to-Table Cooking concentration. It brings students from the CIA bachelor’s degree management programs in Hyde Park, NY to the epicenter of the farm-totable movement in Northern California. This 15-week semester-away component of the concentration is a conservatory-style, handson educational model for students who want to be part of a community working to create healthy, sustainable, and delicious food systems. Led by the program’s culinary director and co-founder, Larry Forgione ’74, students will learn the concepts of environmental stewardship and food ethics. Chef Forgione is hailed as “the godfather of American cuisine,” and has been credited with changing the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients. “I want students to learn that the phrase ‘farm-to-table’ is not just a tag line or a marketing ploy,” said Forgione. “I want them to learn that it’s a way of life. Only at the CIA will they get the chance to chef larry forgione (left) work with some of the greatest names in American food and develop an increased awareness about creating fresh food made with sustainable ingredients.” Over the course of the semester-long experience, students will learn at three CIA farms, where they will work with Forgione and Farm Manager Christian Dake, previously a farmer for the Baker Creek Seed Company and a founder of the Baker Creek Heirloom Seed Festival. The CIA farm locations at Deer Park Road, the Charles Krug Winery, and on the CIA at Greystone campus will be hands-on learning labs where students will plant, nurture, and harvest ingredients. The connection between ingredient, preparation, and finished product will be unique to the CIA’s curriculum. Visitors to the CIA at Greystone will reap the rewards of the students’ culinary lessons as they dine on their creations at The Conservatory Restaurant. This student-led restaurant in the Williams Center for Flavor Discovery offers a multi-course tasting menu that focuses on seasonal ingredients grown and harvested by the students. mise en place no.65, February 2014 17 Cocktails By Douglass Miller ’89 Even though it’s the dead of winter, seed and plant catalogs start filling your mailbox. And it’s never too early to start thinking about spring and summer cocktails. When you start thumbing through the catalogs, 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. for All Seasons excellence.” This classic cocktail is made with gin, honey, and lemon juice. It was alleged that the honey was included to mask the harsh taste of the bathtub gin used in the cocktail back then. 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. 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 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 illuminate exactly what kind of woman, chef, leader, and inspiration Melissa Kelly ’88 has become. All of them reveal an insatiable hunger for knowledge, perpetual quest for excellence, and ongoing commitment to the relationships she’s maintained with mentors and colleagues she’s learned from along the way. These qualities are hallmarks of the way Melissa conducts her life and her career. After a successful CIA experience, in part because of the mentorship of Chef-Instructor Liz Briggs, Melissa got her first job at The Greenbrier in White Sulphur Springs, WV. Under the leadership of Chef Hartmut Handke, the kitchen was run very strictly with a strong brigade. Melissa found that setup similar to her experience at the CIA and fit in well. Because of the scope of the work being done at Greenbrier, there was ample opportunity for growth—if you sought it out. On top of helping to produce 1,600 à la carte dinners a night, Melissa volunteered in the resort’s chocolate shop and ended up helping the chef there practice for his Culinary Olympics bid. She tried her hand at ice carving and learned that if you created something of interest, The Greenbrier would purchase it from MELISSA IN THE KITCHEN AT PRIMO you for their use. Then food and beverage manager Rod Stoner ’65 would bring in guest chefs to create special dinners. One of those chefs was Larry Forgione ’74. Melissa took the opportunity to speak with him about potentially working at his American Place restaurant—and her life changed. A Circle of Like Minds While manning the grill station in the kitchen of American Place, Melissa was immersed in Larry’s culinary point of view. She learned about working with farmers and foragers, and American regional cuisine. When the restaurant expanded to more than twice its size, Melissa opted for the garde manger station so she could learn new skills. She had Larry buy a smoker so she could be in charge of a charcuterie program. Much of her joy at American Place was the research and learning she had to do before presenting Larry with new options for the menu. Through the philanthropic work he was involved in, Melissa met chefs like Alice Waters, Jeremiah Tower, Jonathan Waxman, Bradley Ogden ’77, Mark Miller ’82, and Wolfgang Puck. Quite a circle of friends! After going on to open Larry’s Beekman Arms in Rhinebeck, NY, and then opening his second 20 www.ciaalumninetwork.com American Place in Miami, FL, Melissa changed coasts and headed to San Francisco. After a brief stint as chef at Reed Heron’s LuLu, her friend Larry got her an interview at Alice Waters’ Chez Panisse. Talk about a rigorous process! First, Melissa had to stage there for two weeks. Then, she had to create a menu for lunch with accompanying wines. She had to prep, prepare the table, cook, serve, and present the desserts, all for 14 people. Afterward, she sat at the head of the table while all the chefs critiqued her work. In the end, her skills were so well thought of that she was hired for Alice’s “downstairs” kitchen—an unusual immediate acceptance. creates all the breads and pastries for the restaurant, had an aunt who lived in Rockland, and his parents were thinking of moving there. The land was affordable, and, most important, surfing enthusiast Price wanted to be near the water to catch a wave whenever he had a free moment. An added incentive was that Maine has the largest organic farmers and gardeners association in the U.S. And so, the adventure began. What started as a restaurant with a simple garden and a few farm animals has evolved into a total farm-to-table experience with two greenhouses, acres of produce, and a full complement of animals. But these things alone are not what makes Primo wholly unique, and 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. With Maine winters as a harsh partner, each year Melissa shuts the doors to Primo as the cold descends. However, she has two other Primo restaurants, in Orlando, FL and Tucson, AZ, that immediately demand her attention during those months. There too, Melissa’s relationships with farmers who supply the restaurants are a big part of maintaining the ethos that makes a Primo establishment. 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 meals in the tiniest of kitchens. Hey, the house was authentic! When it came time to butcher an entire pig, Melissa brought in her old mentor, CIA Chef Charles Koegler, to walk her through the process. She traded a room at the Inn for his expertise. Melissa recounts how she took copious notes as she watched his every move. She still has those notes, refers to them, and shares them with other chefs. After more than five years and a James Beard Best Chef: Northeast award, Melissa was ready for her own establishment. A Life Connected For the future, Melissa is thinking of finally writing that full-circle kitchen cookbook that has been bouncing around in her head for so long. There might even be another Primo restaurant in the offing. However, one thing will remain constant. Melissa will continue to live a life connected—to the land, to colleagues, to family, and to food. Primo—Maine’s Gain So, how does a chef with a commitment to building a full-circle kitchen using local and fresh ingredients find herself in Rockland, ME? Once again, connections drove the process, except this time, 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 was this old German instructor. He was patient and kind with big hands and quick, calloused, sausage-like fingers. He took great care with his professional appearance, and always wore crisply ironed chef whites, neckerchief, and a jauntily tilted toque. He was a chef who inspired his students with his passion as he taught us the mother sauces and how to season “just so.” He gently guided us toward making perfect stocks and having impeccable knife skills. But watching him work could be painful. Even the exertion of rocking his blade across a cutting board caused him to break out in a sweat. He labored to walk across the room. You could practically hear his hips grinding. Both of his knees were completely shot and his back was bent from decades of lifting pots that, when raised, racked his breathing and strained his arms. He was such a terrific instructor and a great cook, but his body was tired. Tired from a lifetime in 100-degree kitchens with poor ventilation. Tired from standing, hunched over flames and steam and spices and chemicals from morning to midnight. So tired. 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. Though I don’t feel old or tired, my body has paid a hefty toll for the work I love. I strive, though, to keep that toll to a minimum. And, I am, at 46, as relevant and fast as the younger people who work at my elbow. I’ve found some basic rules that keep my body running and keep its “aging demons” in a pot with the lid on! Exercise every day, twice a day. Get your heart in serious motion first thing in the morning and once again in the afternoon to recharge for the evening and carry you through service. Stretch. Combat a cook’s hunched physique with yoga, Pilates, calisthenics—whatever awakens your muscles from compression. A simple daily sun salutation works wonders. frank in the kitchen Learn a game and play it often. My game is squash. Yours could be basketball, cycling, even checkers. The point is to compete in an arena other than the kitchen, and to socialize with people in businesses other than the restaurant business. Expand your world and your mind through healthy competition and social diversity. Drink less alcohol; drink more water. Doing so keeps hangovers at bay and joints lubricated. Tasting everything is your job. Just be careful to consume in moderation as you move through service. Dining out is also your job. Remember, there is no need to be a glutton. Sleep well. When I can’t sleep, I compose dishes in my mind. If that fails, I imagine an apple—lately it’s a Honey Crisp—in all its detailed glory from rosy blotches on green background to broken stem. Eventually it blurs away as I fall asleep. Sometimes, I envision a potato. One time the potato became gnocco, which caused me to get up and start diagramming a plate. That led to a lengthy recipe session and less sleep, but a really fantastic dish! Our life of understanding and preparing food is an extension of health and well-being. Best, then, to go forward healthfully, upright and mobile, and centered and refreshed. So I’ll cook through the pain of 30 years in kitchens to feel the joy—the joy of opening 10 restaurants, teaching and learning from hundreds of cooks, and cooking for thousands of guests. And I’ll continue to stand, bend, lift, roll, stir, taste, compose, and repeat, until my body makes it impossible to go on any longer. Frank Bonanno is chef/owner/founder of Bonanno Concepts in Denver, CO. 22 www.ciaalumninetwork.com By Brigid RansomeWashington ’12 Now more than ever, chefs, restaurant owners, and caterers are forced to think creatively to ensure that their businesses will be profitable and sustainable over time. With a riot of well-conceived 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. everyone in both the front and back of the house. If it’s on the list, it’s their responsibility. Get everyone “looking” to make sure everything is shipshape. The flow of the restaurant should be efficient. You should aim to have no dead ends and Being Your Own Restaurant Consultant of the restrooms. 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 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. 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 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 policy, and they will give you a customer’s perspective on service. There is oftentimes a communication gap between front- and backof-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 private meeting to seek resolution. 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 feedback and apply it to your business? Find the comments that are truly helpful. They are usually well-written and specific; for example, “Although gazpacho is typically served chilled, this particular one 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 concerns with staff. Don’t get into an “altercation.” No matter how personal or damning the comment you are responding to, always be polite, upbeat, and strategically brief. Then, take the comments to your all-staff meeting and actively engage your employees in a discussion of how they would handle that particular situation. 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. Look Customers invariably find the visible flaws when dining. Dirty 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 23 Menus of Change: 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. Menus of Change is a new initiative co-presented by the CIA and Harvard School of Public Health, Department of Nutrition. It was 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 “GPS” to the Future of Food 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 today’s chefs must understand nutrition and social concerns as they lead the charge for healthier menus and consumer education. 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 We are so proud to share some of the awards our alumni and faculty have garnered since our last KUDOS 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 culinary arts.” Among the honorees receiving the Antonin Carême Medal at the celebratory dinner was our own Lars Kronmark, chefinstructor of culinary arts at our California campus. Condé Nast Traveler ’s Best New Restaurants The magazine focuses on giving awards in a few of the key culinary regions of the world. Our alumni counted among the best in the U.S. Harold F. Dieterle III ’97, The Marrow, New York City Adam C. Dulye ’97, Abbot’s Cellar, San Francisco Thomas McNaughton ’04, Central Kitchen, San Francisco Evan Rich ’00, Rich Table, San Francisco Adam L. Swetlow ’97, Mintwood Place, American South Justin Kwin-Sing Yu ’05, Oxheart, American South Young, Talented, Korean— Michelin Star Recipients Jungsik, the eponymous restaurant of Jungsik Yim ’05, is the first Korean restaurant in the world to receive two Michelin stars. On staff are Pastry Chef Jonghun Won ’06 and Wine Director/Sommelier Kyungmoon Kim ’05. With all these young CIA grads running the show, we couldn’t help but be extremely proud! American Culinary Federation (ACF) 2013 National Awards “What happens in Vegas stays in Vegas.” But in this case, we aren’t inclined to keep any secrets. At this year’s ACF National Convention in Las Vegas, NV, two of our most accomplished grads, Susan Feniger ’77 and Rick Moonen ’78, were asked to serve as award presenters. And CIA alumni received some impressive recognition. President of the American Culinary Federation: Thomas Macrina ’76 President’s Medallion Recipient: Joseph Amabile ’84, culinary arts teacher, Newark Public Schools, Newark, NJ Student Team National Championship: Amy Gutierrez ’11, Joliet Junior College, Joliet, IL ACF Leadership Award: Steve Jilleba ’77, corporate executive chef, Unilever Food Solutions, Lisle, IL ACF Humanitarian Award: Rick Moonen ’78, chef/owner, Rick Moonen’s rm seafood, Las Vegas, NV Cutting Edge Award Recipients: Ronald DeSantis ’81, director of culinary excellence, Yale Dining at Yale University, New Haven, CT; Donald Miller ’76, executive chef, University of Notre Dame Food Services, Notre Dame, IN Multiconcept–MultiSuccessful Restaurant Hospitality magazine recently released its list of the Top 25 Multiconcept Companies in America, representing multiconcept restaurant companies that are changing the face of dining in America. Five of the companies were founded by CIA graduates. Two more have alumni in the top culinary spot. Charlie Palmer Group: 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 David Burke Restaurants: Sage Restaurant Group: Capital Restaurant Concepts: Richard Sandoval Restaurants: Besh Restaurant Group: Bonanno Concepts: 26 www.ciaalumninetwork.com CALORIE Seduction By Elly Erickson Imagine being part of a movement to remove 10 billion calories from people’s diets over the next year. A lofty goal, right? Not really, if you think about it 100 calories at a time. The idea is to have a collective global impact on the current obesity epidemic through small changes. It’s all part of the Unilever Food Solutions’ Seductive Nutrition platform, according to Judy McArthur, channel marketing manager for Unilever Food Solutions (UFS) North America. The thought is, “What if chefs across the globe re-envisioned one of their top-selling dishes reduced by just 100 calories?” This idea is already resonating with thousands of chefs and restaurant operators throughout the world. Seductive Nutrition —the creation and positioning of healthier dishes as equal in taste, value, and overall satisfaction to their lesshealthy 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 on a restaurant menu, 71% said they prefer to treat themselves while dining out. Seductive Nutrition is one of UFS’s methods for addressing this “intention vs. action” conflict when creating healthier food choices. “We started this initiative in 2012,” McArthur explains, “with the goal of inspiring chefs to remove 10 million calories from their menus. To date, chefs have pledged to remove more than 2 billion calories and now we’ve upped our goal to 10 billion calories.” This goal is only one of many ambitious objectives at Unilever. The company also set targets to double the size of its business while reducing its environmental footprint by half, source 100% of agricultural raw materials sustainably, and help one billion people 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 audacious targets related to improving health and hygiene, nutrition, and livelihoods; reducing greenhouse gases, water use, and waste; and increasing sustainable sourcing. To reach its targets, Unilever recognizes the importance of collaboration and is looking to The Culinary Institute of America for assistance and expertise. “Our mutual goal, to help the foodservice industry create a sustainable future, is well-aligned,” says UFS President Simon Marshall. UFS is building an extraordinary relationship with the college by: • Acting as a presenting partner of the CIA’s Menus of Change® National Leadership Summit that brings together nutrition and environmental scientists, academics, venture capitalists, health professionals, and foodservice operators; • Sponsoring CIA thought leadership conferences; • Funding production of the CIA’s World Culinary Arts podcasts (available for free download at http://www.ciaprochef.com/dvd/); and • Utilizing CIA Consulting services to provide training to their culinary teams and staff. As Marshall says, “We are on this journey together, and by combining our unique resources, I believe we can have a really positive impact on the health and sustainability of the foodservice industry.” And with its new target for reducing 10 billion calories, Unilever Food Solutions is hoping CIA alumni will take the Seductive Nutrition Pledge, believing that, together, we can make the small changes that will have a big impact. To take the Seductive Nutrition pledge, visit: 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. mise en place no.65, February 2014 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. 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! How do you give? 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 part of. What do you do outside of class? I recently joined Eta Sigma Delta—a service group here at the college. I am excited to start working with this group because it continues the type of work in the community that I did in high school. What has been the best part of being at the CIA? 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 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. 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 experience of a lifetime and was incredibly lucky to work with chefs who were always willing to teach. 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. 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. Operating Sustainably, Organically, and Locally How do you manage the costs of large-scale fresh food preparation at a college? Kipp Ramsey ’08, Farm to Table Manager, Long Meadow Ranch, St. Helena, CA 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 How do you approach seasonality at Panera? What motivated your commitment to sustainable and local sourcing of food? 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. 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. Dan Kish ’88, Vice President of Food/Head Chef, Panera Bread, Millbrook, NY 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 from the State of Connecticut Historical Commission, the Scottish Rite Masonic Museum & Library, Metropolitan Opera Guild, Titanic Historical Society, and a local cooking club in Abington, MA. Haven Advocate Best Seafood Restaurant. John is a proud first-time grandfather to Amalia. For fun, he runs cooking demos and volunteers to feed the homeless at holiday time. John Vidmar established the first commercial Community Supported Agriculture (CSA) in Duluth, 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. Appétit Management Company in Arlington, MA. Donald Stacey recently started Specialized Process Food Consulting, LLC, a food safety consultancy in Midland Park, NJ. Department of Education as education consultant for culinary arts, pastry, and hospitality. His granddaughter, Shannon, 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. ’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 and have plenty of room to walk their three dogs. 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 Klova is executive chef at Cooper University Health Care in Camden, NJ. James Schaeffer is vice president, culinary operations for Wegmans Food Markets Inc., in Rochester, NY. Kathleen Scholpp is a private duty nurse in home health care in Westfield, MA. ’81 Kim (Umphrey) Eckerman published The Crazy ’64 Steven Camp recently moved to Myrtle Beach to 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 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 Sysco Corporation in Jersey City, NJ. ’76 David Levy is director of business development for dow Ware, Inc., located in Pittsburgh, PA. Michael Sawin is executive chef for the Grand Geneva Resort & Spa in Lake Geneva, WI. ’79 Stephen Sakalik is project manager for Caldwell’s Win- ’78 John Bencivengo is executive chef of the U.S.S. Chow- der Pott III Restaurant in Branford, CT. For 15 years in a row, it has been the New ’80 Elaine Smart is regional vice president for Bon mise en place no.65, February 2014 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,” Kamal says. “It was my first taste of large-scale baking, and taught me about discipline, structure, and consistency. I soon discovered how much my shipmates loved doughnuts.” In the Navy, he was exposed to different cuisines and flavor profiles from around the world, which expanded his palate 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 bread a day. One day, Kamal passed an abandoned doughnut shop with a “For Lease” sign in the window, and he saw a career opportunity. He took a leap of faith with his business plan 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 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 Butter Cup, and Fresh Strawberry N Cream—quickly garnered the attention of food writers and Atlanta’s culinary aficionados. In 2011, an entrepreneur from Thailand approached Kamal with a proposal to open a Sublime Doughnut in Bangkok. The new store launched in February 2012 and its popularity 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 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. ’82 OH. 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, ’83 Jon DiFranco retired from the United States Air Force in 2007 and is currently employed as a logistic manager specialist for the Department of Defense in Maryland. Michael Guerriero is executive chef at the United States Military Academy Cadet Mess in West Point, NY. Andrew Smith is owner/instructor at the Karate & Art Academy of Thomasville, GA. His hobbies include painting, sculpting, and building. ’84 Leslie Charapp is general manager/chef at The Original Attman’s Deli in Potomac, MD. For 98 years, Attmans’s Deli had one location in Baltimore. Leslie recently opened Attman’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. Group, purveyors of fine wine in Miami, FL. John Weekley is executive chef at 360 Bistro in Nashville, TN. Elizabeth (Kassirer) Ziegler is corporate executive chef for Advantage Waypoint in Aurora, CO. For the past 15 years, her husband, Matthew Ziegler, has been district sales manager for Shamrock Foods in Commerce City, CO. ’85 Mark Rieth is director of corporate sales for Marky’s poration, Food and Support Services in Philadelphia, PA. ’86 ’87 Steven Morrow is regional manager for Aramark Cor- 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. 32 www.ciaalumninetwork.com ’88 Derek Chasin is owner of Chasin Foods, Inc. in Vernon, 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 was able to stay clear of trouble and reach for his dreams. “I learned the kitchen basics working at my family’s catering business,” he says. “My grandma was an amazing cook who was known for her pecan pie and peach cobbler. She was the driving influence behind my career in the restaurant business.” But there were many supportive mentors who helped him every step of his career. While attending high school, Carlton joined the Careers Through Culinary Arts Program (C-CAP). He credits C-CAP founder and chairman Richard Grausman and Chef-Instructor Ian Barthley ’90 as mentors who changed the course of his life. Through the program, Carlton was awarded a full scholarship to the CIA. To prepare for college, he took a job at the Four Seasons in Washington, DC, where another mentor, Executive Chef Doug Anderson, helped him build his culinary library. Carlton enjoyed his culinary classes at the CIA, but it was the wines class with Professor Steven Kolpan that was a revelation to him. “It opened my eyes to a completely new world,” Carlton explains. “I went to all the tutoring sessions and was fortunate to earn a scholarship to accompany Professor Kolpan to Italy.” After graduation, Carlton’s professional journey included being mentored by some of the top chefs in the business. He worked with Marcus Samuelsson at Aquavit, opened Craft Steak with Tom Colicchio, and served as an expediter at Per Se with Thomas Keller and Jonathan Benno ’93. The sommeliers at Per Se shared their knowledge and allowed him to sample great wines. Heading home to DC, he landed at CityZen at The Mandarin Hotel with Eric Ziebold ’94. There he met Sommelier Andrew Myers, who taught him how to blind-taste wine and encouraged him to read wine texts. Within four months, he had signed up for the introductory-level sommelier exam, and passed. Carlton continued his studies while being part of the opening crew of Ziebold’s Sou’Wester restaurant, where he designed the wine, beer, and cocktail menu, and served as sommelier and assistant manager. He has earned a number of accolades along the way. He passed The Court of Master Sommelier’s advanced sommelier exam in 2009. In 2010, he was named a Rising Star by StarChefs.com and received the Stevan Porter Emerging Hospitality Leader of the Year Award from 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 Sommeliers work in its wine program than any other establishment in the country. In May 2012, the hotel hosted the Master Sommelier Exam. Fifty candidates sat for the exam—four passed, including 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. CA. Michael Jenniches is pastry chef at Meadowbrook Country Club in Ballwin, MO. William Ramsey is assistant academic director at The International Culinary School of the Art Institutes in San Bernardino, CA. Brian Wilson is a lawyer for Wilson Law Office P.C. in Bailey, CO. ’89 ’91 Michael Schwab is sommelier at Picasso in the Bellagio in Las Vegas, NV. Christopher Vicari is executive chef at Santé of North Scottsdale in Scottsdale, AZ. Kimberly Heisler is chef/ owner of Comfort Food in Morrisville, PA. Brian Murphy is chef/ owner of the Inn at Stone Ridge in Stone Ridge, NY. He is proud to announce the birth of his third daughter, Lily Louise. She joins her sisters, Emma Marie and Allison Elizabeth, at home. Jason Ulak is culinary director for Relish Distinctive Catering in Mount Pleasant, SC. ’92 Rene Marquis is executive chef and regional direc- tor of foodservice for the U.S. Army in Riverview, FL. John Oleksiak is product marketing manager at Bettcher Industries, where he is responsible for developing, implementing, and managing marketing initiatives for the company’s foodservice equipment and products division in Birmingham, OH. ’94 ’95 ’96 Gilbert Leder is senior territory manager for General Mills in Minnesota. Carlos Quagliaroli is chef-instructor at Nash Community College in Rocky Mount, NC. Shalom Buskila is head chef at Elbit in Israel, where he and his staff provide meals for more than 1,000 workers every day. Bruce Levin attended the Western Foodservice Show 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 mise en place no.65, February 2014 33 right there! Damien Rizzello launched CHAOS Threads, LLC, an eco-sustainable apparel company dedicated to providing high-quality shirts manufactured from eco-sustainable threads and using fair business practices that promote a healthy economy. Casino Toledo in Toledo, OH. ’05 ’06 Marisa Edelstein is bakery sous chef at the Hollywood birth to Jameson Travis in March of 2013. In June 2013, she opened Jessie’s Pies and Tarts in Akron, OH. Friend her on Facebook at www.facebook.com/JessiesPiesAndTarts. In Memoriam James N. Padams ’55 Allan G. Skole ’55 Christine Mittnacht and her family bought a small farm in 2012. They are in the process of constructing a homestead education center and aggregation point for local farmers and gardeners that will service many of the food distribution centers in the Lake Shore region around Manitowoc, WI. Their goal is to make local whole food a reality for financially challenged families. ’00 Mary West is president of Warthog Sharpeners, ’10 Tara Robinson is beverage supervisor for JW Marriott John Champagne ’57 Alonzo Coleman III ’58 George Herzog ’61 Henry B. Rabin ’66 Joseph E. Brew ’68 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 Los Angeles, located in Los Angeles, CA. Patrick Smith married Ana Lia Alderete in July 2012. They met during his externship at Johns Island Club in Vero Beach, FL. LLC. Peter Ziegelmeier has recently authored a journal/interactive cookbook called Chef Peter Ziegelmeier’s—Dream of a Yacht Chef—Food For Thought. It is available on Amazon as well as Barnes & Noble. in New York, NY. Scot Sanford moved 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. ’01 Abigail Derethik is a food stylist for Rachael Ray Studios Washington, DC. ’07 ’08 Jeffery Russell is executive chef at Charlie Palmer Steak in ’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 chef at The Buffalo Club in Buffalo, NY. 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 attending Advanced Individual Training as a food service specialist at Fort Lee, VA. Nicholas Gaube is sous chef and his wife Maria Gaube ’08 is pastry sous chef at Quality Italian in New York City. Matthew Martinez is chef/owner of a food truck in Pleasanton, TX. Theresa Vasilik is cook at Air Force Village 1, a military retirement home in San Antonio, TX. Monte Young is working for American Campus Communities at the University of Texas in Austin, TX. ’12 ’13 Gabriella Leone works at South Fin Grill in The Rodger Pellegrom ’73 Gary Steven Dowidowicz ’74 Dominic A. Cerino III ’77 Jackson McKee Derr ’77 Vanderbilt at South Beach in Staten Island, NY. James Brush is sous chef at Peekskill Brewery in J. P. Gillen ’79 Gary R. DiTomassi ’81 Anthony J. Nacri ’81 Joseph Bernard Romanowski III ’81 John Balacky, Jr. ’84 Peekskill, NY. the Year by the Restaurant Association Metropolitan Washington (RAMMY). She is currently executive pastry chef at Woodward Table, Bistro Bis, and Vidalia, all located in Washington, DC. ’02 Beverly Bates was named the 2013 Pastry Chef of ’03 Patricia Lewis is executive chef/owner of Gourmaleo, a paleo meal delivery company located in Dallas, TX. Jonathan Niksa and Natalie (Felice) Niksa ’05 are chef/ owners of La Saison, a full-service special events company in Napa, CA. They are celebrating six successful years in business with the opening of their new commercial kitchen in downtown Napa, CA. ’09 Thomas Armenta is food and beverage manager for New E-mail, New Advantages! We’ve upgraded our e-mail system to Microsoft Office 365. It gives you an @cia. culinary.edu e-mail suffix, which offers more storage space, access to Office Web Apps, and the ability to collaborate using file sharing and shared calendars. 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 Paul Persico ’91 Jane Ellen Vogler ’92 Patricia A. Arehart ’95 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 Chumash Casino Resort in Santa Ynez, CA. Janna Maria Colicchio opened Janna Maria’s Italian Restaurant & Brick Oven Pizza in 2012, in Indian Harbor Beach, FL. Marissa (Csiha) Haney met Matt Haney ’10 during her second year at the CIA. After Matt graduated from the BPS program, they moved to Los Angeles, CA. In August 2013, they were married 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 ’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. For more information, visit www. ciaalumninetwork. com. 34 www.ciaalumninetwork.com 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. It’s almost time to 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 Founder, CEO, President of Chobani, Inc. Chef/Owner of Morimoto Restaurants For information, contact Lisa Vanata at 845-905-4279 or email@example.com. Your table is waiting! 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 CEO of Unilever Food Solutions Hamdi Ulukaya Masaharu Morimoto Leo Oosterveer