No. 48, May 2009
ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA
Food Safety: From Pillory to Prevention The complex world of food safety
14 From Seed to Cup
A coffee sojourn to Nicaragua
16 Inauguration Elation
Extraordinary circumstances, delicious food
18 You Make Us Better
Time, dedication, and expertise at work
18 20 Across the Plaza
Following the Presidential Trail | Student Creativity
21 30 Gifts at Work
Why Give? | Giving’s Impact
Going, Going, Green | Kudos | 2009 Leadership Gala
26 Education for Life
SkillsUSA National Training Center at CIA | Coming Events Book Shelf | ProChef® In His Own Words
32 Class Notes
Message from Steve Swofford | Class Notes | In Memoriam
It’s true. When last summer’s Salmonella Saintpaul outbreak heated up, I called my son, who was away taking college courses, to tell him to avoid jalapeños at his favorite Mexican fast food restaurant down the street from campus. He snorted his disdain into the phone, reminding me that I no longer had control over him. Oh well. I’d done my best. I’d made the call, and now just hoped that the next time he got hungry he would opt for pizza. And while I consider myself a rational person, I stopped buying
mise en place® No. 48, May 2009 Nancy W. Cocola, Editor Leslie Jennings, Designer
Contributing Writers Shelly Loveland Jennifer O’Neill Karl Thomas
tomatoes when at first we all believed the Salmonella outbreak was caused by them. Even after the FDA told us that on-the-vine and cherry tomatoes were untainted, I bypassed them in the grocery store. I realize now that I helped contribute to the $100 million shortfall experienced by the tomato industry…but I just couldn’t help myself.
Editorial Board Dr. Tim Ryan ’77 President
With communication from government agencies so mixed and varied
during the crisis, it was hard to trust what I heard and read.
Vice President for Advancement
That’s the reason it’s so important that we “get it right” when it comes
Mark Erickson ’77
to food safety. Every outbreak of Salmonella and E-coli initiates both
Vice President–Dean of Culinary Education
a practical and emotional chain of events that can have a devastating effect on an entire industry and the economics of an entire region. And while the government is trying to sort out its alphabet soup of agencies overseeing our food supply, our industry can do its part by rigorously educating managers and kitchen workers about safe food handling, and keeping pressure on suppliers to provide us with food that is traceable back to its point of origin. I’m hoping that these increasingly frequent outbreaks will soon be a distant memory and that, in the future, when I reach for a tomato I won’t have to wonder if it’s safe to eat. Nancy Cocola Editor
Mise en place is the college magazine for alumni and friends of The Culinary Institute of America, and reflects its principles and core values. Its mission is to foster a mutually beneficial and enduring relationship between the CIA, its alumni, and friends by: Providing information of interest about the college, its alumni, faculty, and students. Presenting substantive, balanced, and accurate coverage of major issues and events concerning the college as well as highlighting alumni leadership and contributions to the foodservice industry. Creating a forum to help alumni network and build community.
©2009 The Culinary Institute of America All rights reserved. mise en place® is a registered trademark of The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538-1499. The CIA at Greystone and the CIA, San Antonio are branch campuses of the CIA, Hyde Park, NY. Photography: Keith Ferris, Denise Hall, Anne Rettig, and Bernie Tostanowski III.
I look forward to receiving mise en place and keeping up with the CIA’s continual improvements and progress. The Chocolate issue, however, holds particular interest for me. For the past four years I worked on a project with over 50 researchers, globally, documenting the history of chocolate; wrote my dissertation on the medicinal use of chocolate; and authored two chapters in the forthcoming book Chocolate: History, Culture and Heritage. So, I read with interest the chocolate articles. The issue’s photo imagery is fantastic; the topic areas interesting. However, in more than one section “fakelore” is perpetuated I received two e-mails about “The Ambassadors” article in the Chocolate edition of mise en place before I even got my own copy—one from Noble Masi and one from a ’91 graduate who is a cafeteria
and facts misreported. For example, we searched for evidence that would indicate who introduced the first heart-shaped box of chocolates (timeline) and were unable to determine its origins.
Love the new format. It really is excellent. The Contract Food edition is your best yet. Stories are interesting. The sections are good choices. I would only suggest a bit more coverage of campus life—like sports
manager in our school system. Both were
I applaud the CIA for sharing the lore and
team news. Overall mise en place is in a
excited about the article. I received my
science of chocolate. As an academic I
really good format.
copy today when I got home from school.
must remind those conducting research to
WOW! Thanks for telling the story of
seek primary sources instead of secondary
the Ambassadors’ visit to my school. The
sources to insure accurate information is
Ken Cummings ’88 Washington, DC
Cooking with the CIA program is very
special for our students, school, county, and
Deanna Pucciarelli ’91, Ph.D. Muncie, ID
state. And our students look forward to our annual field trip to the CIA’s Hyde Park campus. We look forward to working with the CIA on future Ambassador visits to the Center for Applied Technology–North.
Bruce S. Davis ’72 Severn, MD
I just would like to thank you for making such a good mise en place. I found it really interesting and of course I really enjoyed when some of my former colleagues were mentioned. I particularly liked the piece about contract food; it was quite interesting. I now live in St. Petersburg, FL and am still baking in my small apartment kitchen.
Rudolf Lang, CIA Baking and Pastry Instructor, Retired ’96 St. Petersburg, FL
We look forward to your letters both tender and thorny, commenting on issues and articles in mise en place. We reserve the right to edit letters for length and clarity. Submission does not guarantee publication. Please include your name and contact information with your letter. Submit to: Nancy Cocola, Editor, mise en place, 1946 Campus Drive, Hyde Park, NY 12538 or e‑mail to email@example.com.
mise en place no.48, May 2009
The story began back in 1785 when the governing body of the State of Massachusetts issued this law.
: y t e f a S Food
â€œWhereas some evilly disposed persons, from motives of avarice and filthy lucre, have been induced to sell diseased, corrupted, contagious, or unwholesome provision, to the great nuisance of public health and peace: Be it therefore enacted that if any person shall sell any such diseased provisions, knowing the same without making it known to the buyer, such offence shall be punished by fine, imprisonment, and standing in the pillory, or one or more of these, to be inflicted according to the degree and aggravation of the offence.â€? And while it may have been satisfying for the public to see the sellers of diseased food punished by being pilloried or imprisoned, it took another 100 years before the U.S. government got involved in the issue from the vantage point of prevention. Even then, when it created the 1890 Meat Inspection Act it was only to prevent meat safety from posing a barrier to trade. The Act required inspection of salt pork, bacon, and pigs intended only for export.
n o i t n e v e r P o t y r o l l i F ro m P By Nancy Cocola
It took the gruesome descriptions in Upton Sinclair’s book The Jungle, based upon his seven weeks working inside the meat industry, to help motivate the government to seriously look into its own citizens’ food supply. Sinclair wrote:
“The workers fell into the vats…sometimes they would be overlooked for days, till all but the bones of them had gone out to the world as Durham’s Pure Leaf Lard! The meat would be shoveled into carts, and the man who did the shoveling would not trouble to lift out a rat even when he saw one.” Lewis’s claims were confirmed in the Neill-Reynolds Report, commissioned by President Theodore Roosevelt. That, along with an increased public outcry, prompted the U.S. Congress to pass two important and unprecedented pieces of legislation in 1906. The Pure Food and Drug Act forbade manufacturers from selling or transporting adulterated food products or “poisonous” patent medicines. The Meat Inspection Act authorized the inspection and condemnation of any meat found unfit for human consumption. Both these Acts fell under the auspices of the U.S. Department of Agriculture (USDA) that divided their implementation between two of its bureaus. The Meat Inspection Act fell to the Bureau of Animal Industry, in part because it had veterinarians on staff
mise en place no.48, May 2009
who could recognize sick animals. They were required to provide inspection in every slaughterhouse and packing plant that then existed—all 163 of them. Today, there are more than 6,000 such facilities. The Pure Food and Drug Act fell under the Bureau of Chemistry, which was the precursor to the modern Food and Drug Administration (FDA). This was a great day for Harvey Wiley, a chief chemist at the Department of Agriculture, whose research connecting the contents of food and beverages with the health of consumers had previously fallen on deaf ears. Wiley was clear that “adulterated food made consumers weak, sick, and ‘unattractive.’” A man well ahead of his time! Charged with enforcement, these two bureaus had a clear mandate that was a vast improvement. However, very quickly they were beset by additional legislation that seemed unconcerned with the need to coordinate oversight of the food supply as a whole. Only one year later, in 1907, a Board of Food and Drug Inspection was created to establish agency policy in enforcing the laws. Additionally, the Referee Board of Consulting Science Experts was formed to advise the department on safety issues associated with food additives. The confusion began. According to Marion Nestle in her book Safe Food, there are currently 35 separate laws, administered by 12 agencies, housed in six cabinet-level departments. Clarity is elusive when it comes to the agencies monitoring the safety of our food. For example, while the FDA regulates dehydrated beef soup and chicken broth, the USDA regulates dehydrated chicken soup and beef broth.
Food Safety’s Alphabet Soup A look at the major players reveals a patchwork of regulators overseeing our food supply. The Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) are the two Federal agencies we all know. They inspect food products, enforce safety regulations, test suspect foods, and work with industry to improve safety practices. In its broadest definition, the FDA is responsible for non-meat products such as seafood, fruits, vegetables, and shelled eggs, while the USDA oversees meat, poultry, and processed egg products. Both agencies work extensively with state food regulatory partners and within each are agencies charged with implementation.
The Food Safety and Inspection Service (FSIS) is the public health
food manufacturer today hires experts to check out the ingredients
agency at the USDA that is responsible for ensuring that the nation’s
that are entering its facilities. However, with no system of certification
commercial supply of meat, poultry, and egg products is safe,
established for these third-party inspectors, there is a fear that they are
wholesome, and correctly labeled and packaged.
just window-dressing for large corporations burnishing their public
The Center for Food Safety and Applied Nutrition (CFSAN) operates under the FDA. It has authority starting from a product’s point of U.S. entry or processing to its point of sale—overseeing approximately 50,000 food manufacturers, processors, and warehouses, as well as 3,500 cosmetic firms. These figures do not include the roughly 600,000 restaurants and institutional foodservice establishments and the 235,000 supermarkets, grocery stores, and other food outlets regulated by state and local authorities that receive guidance, model codes, and other technical assistance from the FDA.
image. But one can understand why large companies have taken the steps to hire them when the cost of a recall can deal a catastrophic blow to business.
Economic and Consumer Fallout The ultimate goal for examiners is to identify the point at which the contamination occurred in the distribution chain or in the food handling. It’s an arduous task. Lots of inaccurate associations are initially made because the implicated food is connected to the
The Center for Disease Control and Prevention (CDC) monitors human
unrecognized real source of the problem. Testing the food can be
health through disease surveillance. The CDC is a non-regulatory,
difficult. The food causing the outbreak may have already been
scientific agency. Its mission is to “promote health and quality of
consumed or overlooked when samples were collected. Contamination
life by preventing and controlling disease, injury, and disability.”
may not be detected because it varies within the food, the pathogen
The CDC’s Division of Foodborne, Bacterial, and Mycotic Diseases
did not survive long in the food, or the test is insensitive to the
conducts surveillance for foodborne diseases; assists local and
pathogen. And after all the well-intentioned attempts to isolate the
state health departments during outbreaks; collects, organizes, and
outbreak’s culprit, there are still casualties.
publishes information on foodborne illnesses and outbreaks; maintains the national reference laboratories for foodborne pathogens; and develops new strategies for diagnosing and fingerprinting them.
According to the Pew Charitable Trusts’ postmortem of this event, the tomato industry, which represents a significant piece of this country’s
Hazard Analysis and Critical Control Points (HACCP) was established in the 1960s when NASA asked Pillsbury to design and manufacture the first foods for space flights. Since then, HACCP has been recognized internationally as a science-based food safety system used by both the USDA and FDA. HACCP’s seven principles are based on risk assessment. By identifying critical control points in the manufacturing process, HACCP identifies when safety controls should be applied, the limits on those controls, and the corrective actions to be taken. It also highlights record keeping and evaluation of the system itself. When it comes to imported foods, the United Nation’s Codex Alimentarius (food code) purportedly bases its recommendations on scientific information. However, the makeup of its commission is heavily weighted in favor of trade rather than consumer concerns about food safety. And the issue of food imports is historically a highly political one that bases its regulatory strictures, in part, on our ability to maintain trade relations with different countries. With the FDA grossly under-funded and incidents of foodborne illness seemingly on the rise, a new industry of third-party companies calling themselves food-safety consultants has emerged. Practically every major
agriculture economy, lost more than $100 million in Florida and
products. Traced to a Blakely, GA plant owned by Peanut Corporation
close to $14 million in Georgia. After the event, jalapeño growers in
of America, the outbreak has prompted President Obama to call for an
Mexico, who were not involved in the scare, were reluctant to plant
investigation of the FDA’s practices.
the crop again for export, fearing that they would have no market in the U.S. These outcomes are not unusual. As a result of the spinach outbreak in 2006, spinach farmers reported losses totaling $350 million.
And while it is easy to look at the FDA and find its failings, it is historically under-funded and has limited power. For example, if a company does internal testing for Salmonella that isn’t on the FDA’s official clock and finds some, it doesn’t have to report it. The agency
The emotional impact on consumers is reflected in their buying
also does not have the power to require a company to recall its
patterns. In December 2007, the Thompson West Research poll
products; they can only request it be done.
found 61% of Americans worry about the safety of their food. The Food Marketing Institute’s U.S. Grocery Shopper Trends 2007 report documented a 16% decline in consumer confidence in the safety of the food they purchase in grocery stores. How many of us, once an alert is issued, can overcome our fear and take a “risk” to buy an item even after it has been cleared by the FDA as having no part in the outbreak? This emotional response can wreak havoc with a grower’s or
Revamping the entire patchwork of federal agencies involved in food safety is imperative. Among the key issues to look at along the way: the traceability of our food and the new technology coming out of universities across the country that will help us protect our food sources. We already have the technology to trace our food. Stickers on fruits and vegetables are used as standardized price look-up codes. For
producer’s bottom line. But consumers have every right to remain
example, a “4087” on a sticker means red Roma tomatoes no matter
skeptical. So many mixed messages and signals emerge during one
where you are shopping. Similar standardized codes could let retailers,
of these events that it’s not surprising we willingly give
food safety investigators, and curious consumers know exactly what
up spinach, peppers, and tomatoes while we wait for
farm a bunch of asparagus comes from. According to Caroline
our alphabet soup of agencies to give the “all clear.”
Smith DeWaal, “unfortunately, the produce industry is reaping
There has to be a better way.
what it sowed when it sought and received special exemptions that allowed it to avoid the country-of-origin labeling requirements
Detection and Prevention
country-of-origin labeling. We have the ability to trace back directly
Indeed, looking for a better way is front and center these
to a specific farm. And when distributors mix produce from different
days. In her August 14, 2008 press release, Caroline Smith DeWaal,
sources in repacking facilities, they should be required to maintain the
director of food safety for the Center for Science in the Public
identifying marks or labels.
Interest (CSPI), praised the proposed bipartisan FDA Food Safety
Our universities are cauldrons of new ideas and technologies. After
Modernization Act, which would help refocus the FDA on preventing, rather than just reacting to, foodborne disease outbreaks. The bill would require domestic and foreign food companies to assess potential hazards, develop food safety plans, and take steps to prevent contaminated foods from being marketed. It also would require the FDA to issue regulations for ensuring safer fresh produce.
the 1998 Listeria contamination of hot dogs and deli meat, the Sara Lee Corporation, as a condition of its probation, funded $3 million for the Center for Integrative Toxicology at Michigan State University. Researchers at Iowa State University have revealed a new technique for testing for Salmonella in produce by applying simple adhesive tape to food surfaces and utilizing ultraviolet light to identify pathogens. An
DeWaal called upon the then-incoming Obama administration
agricultural research scientist and his colleagues from the University
to “bring our entire food regulatory system into the 21st century
of Georgia have developed a microscopic biological sensor that
by creating a unified food agency with a single leader and a firm
detects Salmonella bacteria, which has great potential for food safety.
budgetary foundation.” President Obama is currently doing just that.
Flourescent organic dye particles attach to Salmonella antibodies
The outbreak of Salmonella Typhimurium in peanut butter that began in September 2008 has affected 575 people in 43 states and resulted in the voluntary recall of 1,790
that Congress passed in 2002.” We need to—and can—go beyond
hooked onto the bacteria. The dye lights up like a torch, leading the way to the Salmonella! When fully developed, this technology would allow for frequent testing at a much lower cost than is incurred by sending samples to a lab for analysis. This point-of-packaging
testing, if conducted properly, has the potential to
If not, he suggests choosing someone else. He likes to remind
dramatically reduce the chance of contaminated
restaurateurs about “strict liability,” which means that if a supplier
food reaching grocery store shelves. There is also irradiation. Despite the fact that it is proven to help
sells you contaminated food and you serve it to your patrons, you are still liable. It’s an even greater incentive, he says, for everyone to
eliminate most pathogens in the food, the public has never
control the food supply they work with. This is a sentiment echoed
been able to get over the idea, despite spirited media releases
by Sam Melamedas ’79, director of purchasing at American Food
to the contrary, that the process makes food radioactive in some way.
and Vending Corp. “We are responsible to our customers and are
What this shows us is that any technology applied to treat foods for
always asking vendors where they got the food and if they can
the purpose of reducing pathogens will have to meet the litmus test of
produce the certifications from the growers saying their water supply
acceptance by the public.
was protected.” The bottom line is that it is up to all of us in the foodservice industry to keep pressure on the suppliers and growers, as
A Responsible Foodservice Industry According to CIA Trustee Emeritus Alan Plassche, consultant for UniPro Foodservice, Inc., there are two fundamental ways that the foodservice industry can help ensure a safe experience for customers. First, we must concentrate on safe food practices in our facilities—whether it’s a restaurant, processing plant, or distribution center. Second, we must take responsibility for knowing the food that “comes in the back door.” He highlights sick employees and food handlers, cross contamination, insufficient pathogen kill-steps in cooking, and improper temperature controls as vital concerns in the workplace. Another CIA trustee emeritus, John Farquharson, president of the International Food Safety Council, couldn’t agree more. He believes that constant, ongoing education of front-line managers is key. When his organization first started to raise awareness about ServSafe® food hygiene training, the National Restaurant Association was certifying only 20,000 managers a year.
well as our own staff, to think “food safety” first. Books have been written about the history of, and present-day concerns regarding, the safety of our food supply. Hundreds of regulations have been written to try and ensure that Americans can trust the food they buy, resulting in a fragmented system that consumers are now reluctant to trust. But as frightening as these recent outbreaks of foodborne illnesses have been, there is an upside. They have certainly caught the attention of our lawmakers. Calls for investigations into procedures at our watchdog agencies offer renewed hope for the future. And with the pressure from consumers, advances in technology, and a foodservice industry that is increasingly educating its workers, a sea change is coming in the way we structure our agencies and ensure a safe food supply. Until then, we must, as an industry, remain vigilant and do everything we can to ensure the health of our customers and the safety of our food.
Now they certify upwards of 200,000 a year. At the CIA, the ServSafe course is mandatory. Taught by Professor in Liberal Arts Rich Vergili and Manager of Student Employment Barbara Campbell, this course
Food Safety Resources:
looks at not only the specifics of safe preparation of food, but attempts
to connect young culinarians to food in a way that will enable them to
take on the responsibility of being champions of a safe food supply. And that responsibility, according to Plassche, means knowing without a doubt the food safety practices of your food sources. He suggests putting suppliers through rigorous screening and drilling down to make sure that standards and audits are in place to reduce risk. He sites SYSCO, which goes as far as to conduct historical studies of the land they are growing their produce on and the sources of certain products that are prone to food safety risks. And while small operations surely don’t have the resources for that kind of due diligence, it is always possible to shop around for producers and distributors who are willing to be transparent about their practices.
www.CDC.gov www.cfsan.fda.gov www.fsis.usda.gov www.cit.msu.edu Michigan State University’s Center for Integrative Toxicology Internet Guide to Food Safety and Security by Elizabeth Connor The Jungle by Upton Sinclair Safe Food by Marion Nestle
anatomy of an outbreak 2008 With all the watchdog agencies out there, how is it that we are still getting sick from the innocuous tomato, jalapeño, spinach leaf, or peanut butter sandwich? And why does it take so long for agencies to issue recalls and secure public safety? A look at one of the two most recent outbreaks may shed light on the process and answer these questions.
Diseases at the CDC, spoke about the typical course of an outbreak. He reported that they usually begin slowly with scattered consumer complaints of illness. From there, healthcare providers begin reporting clusters of similar symptoms. Information from the national network of federal, state, and local public health laboratories that develop DNA “fingerprints” of bacteria are then accessed. If links are found between cases, then the clusters are classified as an “outbreak.” And finally, reports in the media alert the public and may heighten their awareness of the origin of their own symptoms. There is a natural, built-in delay between when an illness starts and the date a case is reported to public
The recent National Restaurant Association’s “Food Safety in the 21st
Here is a very broad timeline of the Salmonella Saintpaul outbreak
Century Marketplace” conference served as a forum for speakers from all segments of the foodservice industry to discuss growing concerns about our global food supply. In his presentation, David Warnock, Ph.D., director of the Division of Foodborne, Bacterial, and Mycotic
as presented by Dr. Warnock. It doesn’t reflect the many hours of interviews, gathering of samples, scientific lab testing, control testing, or conference calls and meetings between agencies. It does, however, reflect the fact that tracing back an outbreak and isolating a single source can be remarkably difficult.
Trace back of
FDA issues consumer alert for New
CDC issues advisory
Mexico and Texas, warning consumers
a list of states,
update—167 cases in 17
list of tomato-
not to eat raw, red plum, red Roma, or
advisory to be
states. Major restaurant
round red tomatoes. On-the-vine and
chains and grocery
cherry tomatoes were exempt from
chains announce they
this alert. Thirty potentially linked
are grown and
press release on
are pulling tomatoes
illnesses appear in other states.
from their outlets.
Joint FDA-CDC advisory
North Carolina investigates
FDA and CDC
update—869 cases with 107
cluster of 13 illnesses and results
implicate guacamole made with
as illness source.
still lead suspect. Other food
raw, red Roma tomatoes and
Farms are no
items consumed with tomatoes
serrano peppers. CDC considers
are being investigated. A new
strong probability that illnesses
case control study established.
are caused by more than one
Increased number of labs
involved in testing food items.
APRIL MAY 16:
The first incidents
New Mexico Department of
New Mexico officials
Health notifies the CDC that a
cluster of 19 Salmonella cases
tomatoes are the
get reported to
are under investigation and
source. The CDC
serotyping them as
epidemiologists begin patient
Texas and a
notifies the FDA of
interviews. Data collected
this hypothesis and
includes travel; daycare
New Mexico begins a
contact; contact with reptiles,
case control study.
pets, and farm animals; types
and sources of drinking water; history of swimming; and an extensive history regarding the location of, and the actual foods eaten, for a full five days prior to the illness onset.
Joint FDA-CDC press release
Texas reports an additional 134 cases.
states outbreak is not over with
CDC issues advisory update—552
new cases being reported; 383
cases in 32 states. Checking for
cases from 30 states. Assumes
contamination between Mexico and
cases in 33
contaminated tomatoes came
Florida. CDC and Texas investigate
from Mexico or Florida.
a cluster of 47 illnesses whose results implicate jalapeño peppers.
FDA announces finding
CDC issues advisory—1,442 cases in 43 states with
consumers not to
286 people hospitalized. Serrano and jalapeño
peppers at McAllen,
eat jalapeño peppers
peppers and irrigation
peppers grown, harvested, or packed in Mexico
TX distribution center.
grown in Mexico.
water at farm in
are cause of some of the clusters and major vehicle
These peppers were
in outbreak. Outbreak has ended. No new cases
grown in Mexico.
are not implicated in
consumers not to eat
of illness are reported. Final assessment of specific
Consumers told to avoid
serrano peppers grown
food of origin—still unclear.
fresh jalapeño peppers.
mise en place no.48, May 2009
A Nicaraguan Coffee Harvest
From Seed to Cup Boa constrictors; giant moths; big-eyed, gerbil-like rodents; howler monkeys; pacas; and worms that slithered around in packs were just some of the creatures that greeted recent graduate and coffee enthusiast Bernie Tostanowski III ’09 and Lecturing Instructor in Café Operations Denise Hall ’96 on their coffee sojourn to Nicaragua. Counter Culture, an organic coffee-roasting company in Durham, NC, is dedicated to educating the world about fine, direct-trade coffee. Its commitment to spreading the word extends to organizing educational trips of origin for its customers that take them to Counter Culture’s partnering organic coffee farms in San Ramón, Nicaragua. As the first Counter Culture Coffee Scholarship recipient, Bernie, along with his instructor Denise Hall, gladly took them up on the offer to learn more about coffee by following the beans from harvest to export and then brewing. Landing in Managua, the capital of Nicaragua, they encountered a fairly modern city with palm tree-lined roads and, you guessed it, a Best Western Hotel where our CIA adventurers stayed. But after only one night, they waved goodbye to luxury and embarked on a three-hour van ride to San Ramón, where they were installed at Finca Esperanza Verde, a coffee farm that was their base of operations for the next week. Guided by staff from Counter Culture, Bernie, Denise, and the other group members got the lay of the land by hiking the hilly trails all around the farm. They discovered the variety of vegetation necessary to provide the shade coffee plants require for maximum growth. They learned about a unique wormcomposting system that marries coffee bean husks with worms and water to create a concentrated run-off used as a liquid fertilizer. And they visited the butterfly pavilion that supports the growth of the butterflies needed for the local ecology. The day they spent picking coffee beans high up on the hot, humid, but verdant hills of San Ramon held many surprises. “Unlike a winery where you can clearly see the rows and find your grapes to pick, coffee plants are grown under the banana plants and amidst many other varieties of vegetation,” explained Denise. “Once in the forest, it was possible to see a semblance of order. And then, all you needed to do was pick the ripe, bright-red cherries that contained the beans.”
But it was not that simple, according to Bernie. “The eight of us from the U.S. spent 2½ hours picking ripe beans [cherries] and tossing them into baskets tied around our waists,” he said. “When we tallied up our harvest, we had picked less than half the amount an experienced picker would have harvested. And, we had collectively earned only $4.50.” During visits to other coffee cooperative farms, Bernie and Denise were struck by the primitive conditions in which the growers and their families live. Scrap wood walls and dirt floors were not uncommon. But, while their family homes may be little more than shanties, their milling houses are often constructed of brick. At one farm, the owner has two de-husking machines in his wet mill building. A cot in the corner is reserved for his uncle, who sleeps there to ensure that no one steals the machines in the dead of night. Nicaragua is the second-poorest country in the Western Hemisphere, but all the farmers in this cooperative have ownership of their land because, after the revolution, the government allowed people to homestead. Counter Culture works to ensure that there is no middleman, and that all profits from the harvest go directly back to the farmer. Counter Culture has helped all of its growers to develop organic practices. Trust and commitment on both sides is essential, as that type of conversion can take as long as seven years to accomplish. As a bonus, the group was able to squeeze in a trip to a local chocolate factory to observe the facility where they roast and process cacao. And finally, they all returned to the U.S. to spend a full day back in Counter Culture’s main roasting facility in Durham, NC. Bernie got to roast his own small batch of the very beans harvested at Finca Esperanza Verde. Bernie’s enthusiasm for learning and interest in every facet of the coffee-making process has led Counter Culture to consider making this an ongoing scholarship for a student interested in pursuing coffee as a career. Bernie most definitely will. He explains his vision this way. “I love music, and I’m passionate about coffee. I’m hoping to one day have a coffee house that serves up truly excellent coffee and great live music.”
Inauguration By Jennifer O’Neill
We received an e-mail “S.O.S.” from Occasions Caterers, a
this event was plentiful so it didn’t seem to matter when we ran
prominent Washington, DC firm owned by my twin cousins Mark
out of tea bags. Our servers’ friendly smiles and the music of the
and Eric Michael that
Dartmouth Gospel Choir, BeBe Winans, and Carole King seemed
read, “We need extra
to help the tea drinkers forgive and forget.
waiters and kitchen staff
1:30 P.m. Plates and tables cleared, our weary group stepped
to work inauguration
outside and was immediately rejuvenated by a city filled with joy
events! Can the CIA
and enthusiasm. We follow our hearts (and thousands of other
help?” Our response
people) to the National Mall to enjoy the “We Are One” concert.
was a resounding,
Everyone was transported as the music of Bruce Springsteen, John
“Yes, we can!” Three our
Mellencamp, James Taylor, Sheryl Crow, and others filled the air.
current CIA students,
lunteers intrepid cia vo
two staff from the Advancement Office, and
many CIA alumni from the DC area answered the call.
Monday, January 19, 2009
Our intrepid group was scheduled to work three of Occasions’ 50 scheduled events over inaugural weekend. Our experience
Event #2: Bipartisan Dinner Honoring Colin Powell for 1,200 guests at the National Building Museum
was simultaneously exhausting and exhilarating. But at the end of each day we realized how essential the foodservice industry is. Without it, there is no party!
Sunday, January 18, 2009
Event #1: Breakfast for 2,200 guests. Sponsored by the Inaugural Finance Committee at the National Building Museum
10 A.m. Our tent kitchen was freezing! Heaters were turned off to keep 1,200 grilled Gulf shrimp and passion fruit salads chilled.
4 a.m. Arriving in the dark, we immediately started prepping country egg pie, apple pain perdu, applewood smoked bacon, and platters of tropical fruit. And as you would expect at an event of this magnitude, small but annoying problems invariably cropped up. We were short 58 bowls of butter, were low on jam, and didn’t have enough electricity in our kitchen to power the coffee urns. But ingenuity, from Occasions’ staff, overcame each obstacle.
6 a.m. Suddenly, drifting in over the clatter and hubbub,
We wore our down coats while our frozen fingers attempted to plate vegetables in the shape of an artist’s palette. While the Secret Service “swept” the Great Hall—a three-hour operation—servers were stopped in the middle of setup. They removed us from the kitchen to be “magged” with a metal detector. Then, the Secret Service insisted we move our CIA van or it would be towed immediately. Assistant Director of Donor Relations Rebecca Kent raced out the doors screaming to Secret Service agents, “Please don’t tow that van!” But, finding a tow-free zone
came the strains of Carole King’s “Natural
was nearly impossible. Stopping a DC police
Woman.” We all remarked that the sound
officer to ask for help, she discovered he was a
system must be great because her voice
proud CIA grad. The CIA to the rescue, again.
sounded so real. And it was real! Carole
3 P.m. Already behind schedule, we raced to
King was in the Great Hall warming up
catch up in the kitchen when we met Marilyn,
for her performance later. The goodwill at
& pe ter ziehl
a determined Department of
all eyes turned to the television. But the moment it was over our
Health officer. She hovered over
guests rediscovered their voracious appetites! We replenished our
the chef as he cooked, slowed
waning energy with quick trips to the rooftop to scan the parade
production with the wave of her
route below. Though unsettling, it was also comforting to see
meat thermometer, and frightened
snipers posted on every rooftop.
workers as she yelled about proper
4 p.m. Twelve hours after we’d arrived, the last guest departed.
gloves and sanitation procedures.
We were bone-tired and did our best to clean up as quickly as
5 P.m. Anticipation ran high as guests arrived, many of them
possible—the end was in sight!
celebrities and dignitaries. We asked Ben Affleck to please move
5:30 P.m. Completely spent, we desired nothing more
aside so we could pour wine, chatted with actor Bradley Whitford, passed individual cheesecakes to Rita Wilson and Tom Hanks, shared greetings with Steven Spielberg and Smokey Robinson, and even got to talk to Jamie Lee Curtis while on a bathroom break! It was a surreal experience. Senator John Warner introduced Colin Powell and Vice-President-Elect Joe Biden, who both spoke. Then, to a spellbound crowd, President-Elect Obama took the stage
than sleep, but it eluded us as visions of our once-in-a-lifetime experience replayed in our minds. Now, when anyone asks if, despite extraordinary circumstances, CIA students and staff will provide first-class foodservice that’s worthy of a president, our answer will be…Yes, We Can! Jennifer O’Neill is an alumni relations officer.
to speak about Colin Powell’s many accomplishments. We were breathless both because we were only 150 feet away from the next Commander in Chief and because we’d just served 1,200 people in 10 minutes flat.
MIDNIGHT: Exhausted, we hit the sheets…our wake-up call was for 3 a.m.!
Tuesday, January 20, 2009—Inauguration Day!
Event #3: Swearing In and Parade Viewing Party for 900+ guests high atop Pennsylvania Avenue 4 a.m. After only three hours of sleep, we were running on fumes. Nonetheless, we wrestled dozens of Cres-Cors up service elevators to the building’s 12th floor. Our client had requested a six-hour buffet. Almost immediately, we hit a snafu. Due to security and transportation problems, 20 of our staff were “no shows.” Now each of us had to do the work of three people.
10 a.m. The food flew out of the kitchen and into guests’ mouths so fast we were constantly rushing to prep and restock.
Inaugural Query “If you could be anyone in Washington D.C. this week…who would it be?”
ents pe te
r & rebec
Rebecca Morris: “I’m so happy that for the first time since the Kennedy administration there will be small children running around the White House. I can only imagine Sasha and Malia’s excitement. I’d love to be one of those kids—having sleepovers…playing pranks on the Secret Service…and visiting my dad at the office.” Peter Weltman: “I wish I were Abraham Lincoln. His face was never far from inaugural events. His “House Divided” plea was referenced during the first of many speeches at our breakfast events and it set the tone of ‘unity.’ Not only did his monument have the best seat in the house during the ‘We Are One’ concert, but I know he would be proud to witness the excitement in Washington.”
During the swearing-in ceremony the party came to a halt as
mise en place no.48, May 2009
You Make Us Better One Student at a Time invaluable insights offer students a glimpse into the real world
A Man With a Mission
of foodservice. Your astute advice guides them as they make
When Paul Sofka ’97
important career choices. And the modeling of your expertise and
talks about spreading
professionalism sets the standard for their own performance. Your
the word, he means it in
commitment to them and to all things culinary helps pass on a
the culinary sense. Paul
legacy that starts at the doors of the CIA.
is in the unique position
Every day of the year, alumni like you reach out to current and prospective students and do something extraordinary. Your
of director of culinary
Whether you choose to be a mentor, provide an externship site,
services at the Houston
expand students’ education by offering a demo on campus, talk
First Baptist Church in
the ears off a prospective student and his or her parents at a
Houston, TX. There are
College Fair, or donate a Gift-in-Kind to the college, every one of
many challenges when you
your generous acts helps to Make Us Better. paul sofka ‘97
Friends in Chicago
as many as 14,000 members. Paul might find himself preparing
For the past 12 years,
people, providing lunches for the K-8 church school and childcare
Michael Garbin ’76
center, or creating daily meals for the more than 200 church staff.
has been hosting
But Paul’s other job is to spread the word about the CIA. That’s
the CIA’s Alumni
why he attends Career and College Fairs, representing the CIA
Reception during the
whenever he can. He describes three types of people he meets
there—parents who wish they could go to culinary school, kids
who definitely know they want to come to the CIA, and the ones
meeting in Chicago,
he calls the “wanderers.” He’s there to convince them that the CIA
IL. Michael is the
is the best culinary education around. There’s nothing like a man
executive chef at the
with a mission!
of Chicago where the
Not many chefs can say
they recruit potential
externs for their hotels
Michael’s relationship with the CIA. With three restaurants and
by playing ice hockey,
180 guest rooms, this private club has all the amenities of a small
but Mark Quitney ’85,
hotel, and a CIA-trained executive chef certainly adds to their
executive chef at the New
cachet. Michael gives back to the CIA by coordinating the Alumni
Orleans Marriott, can. In
Reception. Every year, he asks for and receives the unstinting
the past when he would
support of local alumni. Together they donate all the food and
come north to the CIA’s
beverages for the event, leaving the CIA with only the expense for
Career Fairs, he would take
the wait staff. “I feel that hosting this reception is the best way for me to continue to give back to the college,” Michael says. “I want the CIA to know they have friends here in Chicago!”
congregation that numbers
meals for a three-day Southern Baptist Convention of 8,000
Union League Club
Michael Garbin ‘76
provide sustenance to a
the time to engage some mark quitney ‘87
of the students in a lively scrimmage during which he
could formulate opinions about whether they would be a good match
as an externship site for CIA students. Externs have six weeks in
for an externship slot. If you think Mark has fun when he’s visiting
each of three areas—fine dining, casual, and banquet. This ensures
the CIA, you’d be right. “I love my school,” he says. “The best part of
they have time to become part of the team and develop a routine and
being a student here was that everyone wanted to be a chef.” Today,
rhythm. Even though he is now extremely busy as executive chef, Sean
Mark, who has been with Marriott for over 19 years, has revitalized
still finds time to be part of the students’ training. “I love working
the New Orleans Marriott, taking it to 12th place among the 330
side-by-side with them, plating up on the banquet line or when I’m
Marriott properties! He’s also started a Culinary Council with the
expediting in the kitchen. But the most rewarding thing is getting
other four Marriotts in New Orleans to lower costs and consolidate
letters from former externs telling me how they have progressed in
ideas. He loves the fact that after an externship with Marriott,
their careers and knowing I’ve made an impact.”
many of his CIA students come back and work for the company. GOAAAALLL!
Thanks to all who already give so much of their time and expertise to our students. But there are so many more talented
Duck, Duck, Goose
and experienced alumni out there we hope will consider ways
When Robert Ambrose
at a time.
’88 gives a demonstration about foie gras to students in Professor Patrick
they can have an impact and make the CIA better…one student
For more information, contact Alumni Relations at 845-451-1401 or e-mail us at firstname.lastname@example.org.
Bottiglieri’s class, he’s come to expect certain things: CIA students are well-informed, they ask lots of pertinent questions that others might not think of, and they are concerned about every step of the production process, from raising the ducks to robert ambrose ‘88
preparation for cooking. His pleasure in educating
current CIA students and his commitment to the college is evident in the many things he does. Through his work as chef and sales representative at Bella Bella Gourmet Foods—a prime source for foie gras, specialty meat, and heirloom poultry—Robert has donated product for the annual Dinner with the Masters®, participated in the Hudson Valley Harvest Dinner showcasing local products, and provided lively demonstrations for our students.
Cultivating Chefs “I enjoy working with students to help them learn and grow, and to build future leaders for the industry,” says Sean Woods ’92, executive chef at Ritz-Carlton, Orlando Grande-Lakes. Almost 17 years ago, when Sean was a mid-level manager, he established the Ritz-Carlton
mise en place no.48, May 2009
Sean Woods ‘92 with extern laura hooten ‘09
Greystone’s New Green Residence During a recent visit to the Greystone campus, Tim officially broke
Following the Presidential Trail
ground for a new student housing facility that will probably be
Change is a constant at the CIA; whether it’s a new CIA board
house 60 students and a resident assistant. Water conservation and
chairman, a new cutting-edge residence lodge at our Greystone
energy efficiency are key components of this project. To that end,
campus, or just the prospect of a new president in Washington, DC.
low-flow sinks, toilets, and showers as well as wastewater treated for
President Tim Ryan is involved in these changes—both weighty and
landscape irrigation, are planned. Solar panels will heat water used
light—revealing the variety of hats a college president wears.
in the facility and collect energy for electric power.
Presidents and Board Chairs Convene
The lodge is expected to be finished in July 2009 with a Leadership
In January, Tim and Chairman of the Board Cameron Mitchell
one of the greenest buildings in the Napa Valley. Its 31 units will
in Energy Efficiency in Design (LEED) gold certification.
’86 attended the Association of Governing Boards of Colleges and Universities (AGB) Conference for presidents and board chairs. The 42 participants—21 presidents and 21 chairs—were there to get up to speed regarding their roles and responsibilities, to hear the latest best practices, and to exchange information and insights with other leaders in higher education. Even more important was the time provided for presidents and chairs to bond, think, and discuss plans for how they are going to move forward with their specific boards. Tim and Cameron came away with similar observations: • The CIA Board is in very good shape, and its processes and procedures meet or exceed the best practices presented. • The CIA is well-known and highly regarded, garnering more interest from conference participants than any other college present.
Left to right: Greystone Director of Administration & Finance Bob Graham, Tim, and Managing Director Charles Henning at groundbreaking.
From President Ryan to President Obama The Rachael Ray daytime talk show invited presidents from various sectors of the business and entertainment world to share their management tips with Mr. Obama in advance of his becoming President of The United States of America. Tim’s particular advice for the future president carried the ring of familiar themes. “As we all know, America already has all the right ingredients. Given that, I encourage President Obama to approach his job much as a master chef would. Focus on bringing out the very best in the ingredients you have—without over-complicating the dish. Adjust the seasoning as you go, and keep your kitchen spotlessly clean. And remember that while few dishes will appeal to all, you should have something on your menu for everyone—even if their tastes and preferences are different. If you follow
President Ryan and chairman of the board cameron mitchell
that formula, the result will surely be a winning recipe for our nation’s future. Congratulations, and we here at the other CIA wish you the best in your Presidency.”
Serves Community problem and clean up the mess. But the guests never knew—they experienced a flawless event. Raising money for their chosen charity required that students approach local store owners and individuals as well as the CIA The B.P.S. Restaurant Operations course, taught by Professor
for raffle items. Gifts included books, wine, food, health club
Patrick Bottiglieri and Associate Professor Bill Guilfoyle, has
memberships, and jewelry. Raffle tickets were a modest $2 each.
added a new requirement. Students in this capstone course must
The students were exhausted but delighted with the results of their
organize and manage an entire fine-dining event—soup to nuts.
efforts. “It was great way to use all the skills we’ve leaned so far,”
With a fixed budget in hand, students in each of the course’s five
said Chelsey Poole ’09. And Carolyn Coppolo ’09 was happy to
sections had to come up with a concept, determine a marketing
see that “even in a recession, the community was willing to help a
plan, and organize the front- and back-of-the-house operations.
good cause.” The evening’s raffle raised $1,140. All monies were
Students were responsible for recipes, costing, budget, and
donated directly to the American Heart Association.
formulating an accurate profit and loss statement. And finally, the group had to decide which charitable organization would be the recipient of the event’s profits.
Some other student-run events that benefited the community were: Fire and Ice Progressive Dinner Guests started the evening at St. Andrew’s Café, where they enjoyed a reception and silent auction. Then it was off to Ristorante Caterina de’ Medici for a wonderful dinner. All told, the auction and dinner raised enough money to donate $4,000 to Dutchess Outreach (the class’s chosen charity) with an additional $2,400 going to the CIA Scholarship Fund. Fantastic! Valentine’s Day Dinner-Dance Farquharson Hall was transformed into a romantic getaway for 170 guests. They all enjoyed a reception, open bar, five-course dinner, and dancing to the popular band, The Big Smoothies—who
A look at the January 2009 Fabulous Las Vegas! dinner event
brought down the house! In
provides a window into the challenges and learnings of this
all, $2,600 was raised for
hands-on experience. The cocktail hour in Farquharson Hall
had an open bar, passed hors d’oeuvre, and casino games like
blackjack, baccarat, craps, and roulette. Then, the guests moved to Ristorante Caterina de’ Medici where six serving stations, each bearing the names of famous Las Vegas hotels, were set up.
As an educational experience, these five events couldn’t have been more
As in real life, the unexpected often happens. Fabulous Las Vegas!
perfect. As a community
was no exception. Putting water into the base of a soup warmer
service project, they couldn’t
resulted in a leak of mammoth proportions. With the doors about
have been more timely. Kudos
to open, students worked frantically to find out the cause of the
to all our creative students!
mise en place no.48, May 2009
Going, Going, Green By Shelly Loveland At the CIA we are keenly aware of the importance of sourcing food locally, promoting sustainable agriculture, reducing waste and pollution, and conserving energy. That’s why understanding green principles is a
the lessons of the classroom. Students in Hyde Park sell their gardens’ bounty to the CIA storeroom and to local alumni-owned restaurants. California students sell product from their “Greystone Green Thumbs” booth at the St. Helena Farmers’ Market.
fundamental part of our students’ educational experience
Providing a Green Environment
as well as an institution-wide commitment. At the CIA,
“being green” means protecting the environment through
Here are just a few statistics that reveal the CIA’s commitment to
initiatives such as these…
recycling, composting, and even pre-cycling.
Promoting Sustainability Sourcing From Local Farms By “going local,” the CIA is able to reduce its carbon footprint, help nearby farms thrive, and allow students to better understand the benefits of the chef-farmer connection. The CIA is the first college known to have a farm liaison. Paul Wigsten, produce buyer at the Hyde Park, NY campus and a 10th-generation farmer, holds this unique position. Each February, he meets with area growers to review the ingredients CIA chef-instructors plan to use in the coming year. The farmers then plant crops accordingly. In 2007 alone, the CIA purchased $500,000 worth of product from more than 24 Hudson Valley farms.
• Food scraps—1.7 tons per day—are sent weekly to McEnroe Organic Farm in Millerton, NY for composting. • Used cooking oil is sent to Mopac for recycling and conversion to biodiesel. Greystone’s used cooking oil is sent to St. Helena High School, where students transform it into biodiesel fuel that’s sold to wineries to power their equipment. • Glass, metal, corrugated cardboard, and plastics are sent to Waste Management, Inc. • Eliminated the use of 15,000–18,000 paper cups a week on the Hyde Park campus. Housing The six residence lodges on the Hyde Park campus were designed for optimal energy efficiency. That investment was recognized with a rebate incentive from the New York State Energy Research and Development Authority. As one of their many energy-saving features, the lodges employ geothermal heat pumps, which use the
Out in California, the CIA at Greystone is perfectly
Earth’s constant temperatures for heating and cooling. According
situated to take full advantage of the state’s renowned
to the U.S. Environmental Protection Agency, these heat pumps
agricultural riches. Purchasing Manager Jim DeJoy works
are the most energy-efficient, environmentally clean, and cost-
closely with his distributor to, as much as possible, source
effective systems for temperature control. Preliminary reports
just the right ingredients for Greystone’s restaurants
show that the CIA lodges use 52 percent less energy as compared
and education programs from growers located within a
with annual averages for student lodging in the Northeast.
50-mile radius of the St. Helena, CA campus.
New student housing at Greystone has been designed to earn
Sustainability in Education
a minimum gold-level LEED (Leadership in Energy and
From Introduction to Gastronomy to the Wine and
Environmental Design) certification from the U.S. Green Building
Food Seminar, the CIA curriculum helps students gain a
Council. (See p. 20 for more.)
profound understanding of where food comes from and how its production affects the world we live in. Student clubs like the CIA Garden Society and Chefs Sustaining Agriculture in Hyde Park, and the Greystone Student
Organic Garden Project on the St. Helena campus, make real
These and other initiatives that are in the works ensure that the CIA is always going, going, green. Shelly Loveland is a writer/editor at the CIA.
Management Mauro Sessarego, who recently earned his Master of Science degree from the Rochester Institute of Technology in Service Leadership and Innovation. His course of study included such courses
President Ryan Receives Award
as service metrics, human resources, and global management.
The Silver Plate Award for Specialty Foodservices will be presented to
To Hell and Back
President Tim Ryan on Monday, May 18, 2009, at a banquet hosted by IFMA at the National Restaurant Association’s Hotel-Motel Show in Chicago. The Silver Plate is awarded in nine categories representing the industry’s segments. At the banquet, one of the Silver Plate recipients will be named winner of the coveted Gold Plate.
The Staff of Life Lecturing Instructor in Baking and Pastry Arts Hans Welker and former Teaching Assistant Christopher Teixeira ’07 were awarded the gold medal for Best Bakery Display at the 140th Annual Salon of Culinary Arts sponsored by The Société Culinaire Philanthropique at the 93rd International Hotel/Motel Restaurant Show. Hans and Chris created an amazing showpiece table that groaned under the weight of 47 different types of yeasted and non-yeasted decorated breads.
As Hell’s Kitchen Season 5 premieres, three CIA grads stand poised and ready to take on the often-painful route that leads to the grand prize—a head chef position at the Borgata Hotel Casino & Spa in Atlantic City, NJ. Demanding absolute perfection, Michelin three-star Chef Gordon Ramsay puts the chefs through hellish, rigorous culinary challenges, testing to see who will crack under the intense pressure. Best of luck to our three alumni: Ji-Hyun Cha ’04, a private caterer in Palisades Park, NJ; Andrea Heinly ’06, a line cook from Reading, PA; and Giovanni Filippone ’97, an executive chef in Destin, FL. All should take comfort in the fact that two CIA graduates have prevailed in the past. Heather West ’03 was the Season 2 winner and Christina Machamer ’08 was the Season 4 winner.
Alumni Across America Success Guests poured into the Westerly Yacht Club for the Fifth Annual Alumni Across America Scholarship Dinner anticipating another memorable meal created by Alumni Council member David Miguel
’78 and his CIA alumni friends. This event, which is in its fifth year,
Kudos to Associate Dean for Curriculum and Instruction for Culinary
Fidrych ’82, Joseph Collins ’81, Andrew Nathan ’85, Matt Chacho
Arts Thomas Griffiths ’80, who was named the 2009 ACF Northeast Region Chef Educator of the Year. He will compete for the national title against other winning regional counterparts at the 2009 ACF National Convention in Orlando, FL in July. Congratulations to Associate Professor in Hospitality and Service
was created by David and his team: Barbaraellen Olson ’82, Paul ’05, William Gifford ’01, Eric Perrin ’86, Brian Levitsky ’99, David Gryzch ’86, and new CIA student Frank Drury. Westerly resident Ken Sorensen ’73, kindly provided housing for the Alumni Relations team. This terrific group of alumni raised $8,000 for CIA student scholarships—and we thank them!
chef miguel (center) with his cia buddies
charlie palmer (second from right) and wife lisa (center) with friends
Glorious thomas zacharias, josé andrés, amanda essner, grant achatz, and laura hooten
josé andrés, joseba encabo, ferran adrià, and tim ryan
ruth reichl, grant achatz, and tim ryan
At the annual CIA Leadership Gala on March 26, excitement
what a restaurant can be.” In his gracious acceptance speech,
filled the air as captains of the culinary industry, renowned
Grant acknowledged the CIA for teaching him the fundamentals
chefs, and devotees of the CIA converged to honor this year’s
and skills critical to every chef, Ruth Reichl for using her
Augie recipients. And, while enjoying an evening of food and
powerful culinary voice in support of purity and passion in
conviviality, they were also helping to raise funds for CIA
food, and Ferran Adrià for opening people’s minds to modern
gastronomy and making this an exciting time to be a chef.
With the colorful actress Ruta Lee as emcee, the evening was
José Andrés, celebrated chef and owner of award-winning
filled with both comic and serious moments as Alumnus of the
restaurants in Washington, DC, had the honor of introducing
Year Grant Achatz ’94, Chef of the Year Ferran Adrià, and Hall
his good friend and mentor Ferran Adrià. “What makes
of Fame inductee John Profaci, Sr. took the stage to accept their
Ferran great is that he is never afraid to fail and has
more enthusiasm than anyone I know,” he explained.
Ruth Reichl, renowned food critic and editor-in-chief of Gourmet magazine, spoke about the first time she ate at Grant Achatz’s restaurant Alinea. “I was skeptical at first, but midway through the meal I found myself laughing with delight,” she recounted. “Not only is Grant’s food sensual and intellectual, it pushes the boundaries of the culinary experience—redefining our notion of
“The true heart of this man is that day in and day out he is sharing his knowledge with everyone and helping them ask the most important question— Why?” With Associate Professor in Culinary Arts Joseba Encabo providing translation, Ferran Adrià accepted his award with acknowledgements to his brother Albert, who oversees the sweets at elBulli,
Gala john profaci
cipriani 42nd street
ferran adrià, grant achatz , and john profaci
cameron and molly mitchell (left) with connie and john profaci
and Oriol Castro, chef de cuisine at elBulli. When remembering the
When Mr. Profaci took the stage, everyone rose as one to applaud
time he’d spent, the day before, speaking and giving a demo to CIA
a man who helped change the way Americans eat and whose word
students, he emotionally revealed, “One of the most wonderful days
is his bond. Indeed, his initial agreement with Enrico Colavita
of my life was yesterday at the CIA. I have never before experienced
to bring extra virgin olive oil to the U.S. market was sealed with
2,400 students all of whose eyes were filled with a passion for what
just a simple handshake. Mr. Profaci recounted how, in the early
days, supermarkets refused to put his olive oil on the shelves,
President Tim Ryan had the final honor of the evening as he introduced the Hall of Fame inductee, John Profaci, Sr. Offering a brief history on the olive oil industry in the U.S., President Ryan described how all the groundwork John Profaci and his company, Colavita USA, had laid down
believing it too hard to sell to the American consumer. Mr. Profaci explained, “It was restaurant chefs who were responsible for my initial success. They saw the beauty in the product and bought it.” So it was fitting that his award came from the CIA, a school that educates some of the world’s best chefs.
in the ’70s bore fruit when opportunity finally
Everyone in attendance felt the honorees’ gratitude and emotion
knocked in the mid-’80s. Referring to Mr. Profaci
as they accepted their Augies. And the opportunity to meet and
as a “legendary gentleman,” he explained how
recognize three of the culinary world’s transformational figures
the CIA has been the beneficiary of the Profacis’
was a memory not soon to be forgotten.
largesse in the form of the Colavita Center for Italian Food and Wine on the Hyde Park campus.
mise en place no.48, May 2009
SkillsUSA & CIA
Create National Culinary Training Center Culinary education at every level is at the center of the CIA’s
for the chance to go to WorldSkills. Judging took place at the
mission. To that end, the college has formed an exciting
Hyde Park campus in front of CIA chef judges. Under a tight time
partnership with SkillsUSA. Together they’ve established the
constraint, they each had to debone a chicken, ice a complete
SkillsUSA WorldTeam National Culinary Training Center at
cake, and small-dice three pounds of carrots. In addition, Chef
the CIA in Hyde Park, NY. The college is providing technical
Mattel interviewed each competitor. When all was said and done,
expertise and educational resources to prepare the national
Craig earned the privilege of representing the U.S. in the 2009
culinary champion to represent the United States at the September
WorldSkills Competition for Culinary Arts.
2009 WorldSkills Competition in Calgary, Canada. CIA faculty member Bruce Mattel ’80 has designed a training curriculum for the finalist, who began training in January 2009 for the competition in Calgary. “SkillsUSA is proud to partner with The Culinary Institute of America,” said Peter Carey, coordinator of SkillsUSA’s WorldTeam. “By joining forces with one of America’s premier culinary educational institutions, SkillsUSA students will have a leg up in this once-in-a-lifetime opportunity to compete on the world stage at the WorldSkills competitions.”
As it turns out, Craig is no stranger to competition. As a member of SkillsUSA during all four years of high school, he competed and twice earned first place in his home state of New Jersey. Those wins propelled him to a larger competition stage at the nationals. And now, for three hours every Wednesday morning, you can find Chef Mattel and Craig working together as Craig practices the skills needed to meet the culinary challenges he will face in Calgary next September. At that four-day competition, there will be 22 hours of actual prep and cooking time. Craig will have to
Craig Growney, a current CIA B.P.S. student, and two other past
flawlessly prepare canapés, duck and lamb entrées, a fish course,
SkillsUSA national gold medalists competed against each other
a hot dessert, a plate of mini desserts, and a mystery basket from which he will have to produce a three-course meal. Despite the fact that he has to fit the rigorous training schedule that Chef Mattel has created into his daily course schedule, Craig still has time to be a group leader for his class. When asked how he manages to do everything, he says, “Chef Mattel is a fabulous teacher; I love a challenge and, I guess, I thrive on the competition.” Right now, with Chef Mattel’s help, Craig is focused on learning to create superior minidesserts—medal-winning desserts— this time in front of the world!
Lectures and Classes For You…
…and the Food Enthusiasts in Your Life
Why not consider combining a visit to check out all the exciting
The CIA has changed your life. Now it’s time to let your favorite food
changes happening at your alma mater with a bit of education and
enthusiasts know how it can change theirs. As the world’s premier
fun? All alumni are welcome to attend the Dooley Lecture Series
culinary college, the CIA offers unparalleled experiences for food
at the Hyde Park campus. Check out these exciting and relevant
lovers. From cookbook-inspired Saturday classes and multi-day Boot
Camps in Hyde Park to food and wine adventures at Greystone to Latin cooking classes in San Antonio, the CIA has something for
everyone. Share the news about what your alma mater has cooking!
Monday, June 15, 2009 Ecolab Theatre, 2:30–4 p.m. A long-time observer of energy issues and politics, Paul Roberts writes primarily about “the complex interplay of economics, technology, and the natural world.” His most recent book, The End of Food (2008), was described by Michael Pollan, author of The Omnivore’s Dilemma, as “the best analysis of the global food economy you are likely to find.” Roberts appears regularly on BBC, PBS, CNN, NPR, and other media. You won’t want to miss this timely and fascinating discussion.
Hyde Park, NY: • Saturdays at the CIA (May–June) • Gourmet Meals in Minutes
Boot Camp (May 18–22)
• Techniques of Healthy Cooking
Boot Camp (May 26–29)
• Asian Cuisine Boot Camp ( June 8–12) • Mediterranean Boot Camp ( June 15–19)
• Culinary Boot Camp—Advanced Training ( June 22–26)
Tuesday, September 15, 2009
• Italian Cuisine Boot Camp
Ecolab Theatre, 2:30–4 p.m.
Come hear Charles Simic, the nation’s 15th Poet Laureate, read
• BBQ Boot Camp ( July 1–2)
from his exceptional body of work. In addition to being the poetry co-editor of the Paris Review, Simic is an essayist and translator as well as a professor emeritus of creative writing at the University of New Hampshire. He has been honored with the Wallace Stevens Award, a Pulitzer Prize, two PEN Awards, and a
( June 29–July 2)
St. Helena, CA: • Saturdays at the CIA—Napa Valley
• Foods and Flavors from the California
Harvest (May 28)
• Live-Fire Cooking ( June 25–26) • A Taste of Northern California ( July 21–22) • Cooking for the Next Half of Your Life ( July 23–24)
San Antonio, TX:
• A Taste of Mexico:
He is the author of
Puebla and Oaxaca (May 27–29)
19 books of poetry, including his most recent, That Little Something (2008).
mise en place no.48, May 2009
For more details about all of our food enthusiast offerings, visit www.ciachef.edu/enthusiasts or call 1-800-888-7850.
Gastropolis: Food & New York City Edited by Jonathan Deutsch ’97 and Annie S. HauckLawson
The Flavors of Asia
This book is an irresistible
By Mai Pham in collaboration
look at New York City’s
with the CIA
rich food heritage. In a compilation of engaging
and meticulously assembled,
explores the personal and
The Flavors of Asia draws
historical relationship between New Yorkers
its inspiration from the CIA’s Worlds of Flavor® International Conference and Festival. In this book, award-winning
and food. Beginning with a look at the foodways of the Lenape Indians, the book goes on to explore the function of place and memory in Asian cuisine, the rise of Jewish food icons, the
restaurateur, chef, and author Mai Pham culls 125 recipes from
evolution of food enterprises in Harlem, the relationship between
40 leading chefs, making it the go-to reference for those who
restaurant dining and identity, and the role of peddlers and
want to create menus using the exciting and complex flavors of
markets in guiding the ingredients of our meals. The authors
China, India, Japan, Korea, Singapore, Thailand, and Vietnam.
share spice-scented recollections of Brooklyn, Queens, and the
By transforming the Worlds of Flavor Conference and Festival
Bronx, and present colorful vignettes of the avant-garde chefs,
into a cookbook, The Culinary Institute of America brings the
entrepreneurs, and patrons who continue to influence the way
conference’s superb culinary talent right into your kitchen.
New Yorkers eat.
Career Diary of a Pastry Chef
Baking and Pastry: Mastering the Art and Craft, 2nd Edition
By Yuko Kitazawa ’02
By The Culinary Institute of
Follow the professional life of
pastry chef Yuko Kitazawa as she whips up eclectic desserts
First published in 2004, Baking
at a 100-seat, fine-dining
and Pastry quickly became
restaurant in Los Angeles,
an essential resource for
CA. This 30-day diary offers
anyone who wanted to create
a window into the daily
tasks facing today’s high-end
goods and desserts. This
pastry chefs. Going beyond the challenges of production, Yuko talks about striving to find a balance in her
instructions for 625 outstanding recipes, and includes 461 color
life when her demanding work schedule consumes so much time.
photographs and illustrations—more than 60 percent of which are
Each entry in her diary starts with predictions of her anticipated
culinary tasks for the day and ends with her analysis of what she
Topics that are explored include yeast breads, pastry doughs, quick
could have done differently. Yuko, who also has a B.A. in Philosophy from the University of California, Berkeley, offers insight into relevant issues facing members of the foodservice industry. This book is an eye-opener for anyone who might be considering pursuing a career in baking and pastry arts.
second edition offers detailed, step-by-step
breads, cookies, custards, soufflés, icings, and glazes, as well as frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. In addition, you’ll find expanded coverage of vegan and kosher baking and important tips on creating such specialty items as petit fours, mini desserts, plated desserts, and wedding cakes.
ProChef® Success: In His Own Words By Karl Thomas, P.C. III/C.E.C. Many people embark on their lifelong career with a very special feeling, one that is not always easy to explain. I am one of those people. From the beginning I have felt a profound love and passion for the craft of cooking. It was always a dream of mine, when I started cooking many years ago, to attend The Culinary Institute of America. However, growing up and living in Jamaica made that dream a challenge to realize— though it never died. After working for some time in the hospitality industry, I found I needed more, not only from a fundamentals standpoint but also on a professional level. I checked both the international and local culinary education
Karl thomas Prochef level III
landscapes, but was having trouble finding a programme to fit into my active career objectives and financial parameters. I discovered that the HEART Trust, Jamaica’s Human Employment and Resource Training
Certification programme showed me new and creative ways in which
agency, had forged a partnership with the CIA and the professional
to test and improve my skills. Each teacher, culinarian, and judge who worked with me offered something important to
chef certification programme, ProChef. This was a dream come true. The ProChef programme gave me the opportunity to test my skills at an international level and taught me the real meaning of being a professional chef. When I enrolled in my first ProChef course (Level I), I had little professional training, but a lot of industry experience. I soon found out that
As a painter uses the colors of the rainbow, a chef uses different flavour profiles to create awesome masterpieces.
to be trained by the Master Chefs at the CIA is the ultimate experience that any chef can wish
my learning experience. They all had different views and approaches, but still had the common knowledge of traditional techniques and cuisines. It is through this process that I discovered that cooking is not just about preparing food, but is an art. As a painter uses the colors of the rainbow, a chef uses different flavour profiles to create awesome masterpieces. In my job at the University of Technology,
for. To follow the road that so many great chefs had traveled before
Jamaica, I function in the capacity of chef technologist. I am entrusted
me was just mind-boggling. Each additional level of the ProChef
with the responsibility of lecturing in the School of Hospitality & Tourism Management as well as guiding the culinary operation at Lillian’s, the school’s training restaurant. I have always enjoyed inspiring young people to do the best they can at all times, and I am a firm believer in lifelong learning. I hope to continue to inspire people by demonstrating that through hard work they can achieve anything. My experience participating in the ProChef Certification programme offered me a wealth of opportunities. The knowledge that I gained will assist in opening many doors both now and in the future. I love what I do, and love making other people happy by doing it.
Why Give? Clyde Young Established the Thomsen J. Young Endowed Scholarship Fund for Greystone A.O.S. candidates What Motivates You to Give? “Last summer, after a long and difficult illness, my husband of 22 years, Thomsen, passed away. I wanted to do something to highlight and remember his life. My husband was a practicing bankruptcy attorney for 30 years, but he was also known as a foodie and oenophile. We were perfectly matched, as I am a Francophile coming from a tradition of European fine dining. In 1986, with my French family in attendance, we married in Paris. We returned in 1996 so Thomsen could attend Le Cordon Bleu® cooking school. When we traveled, he meticulously pre-planned our restaurant stops. I wanted him to be remembered for his love of food, travel, and living well. The CIA was the perfect partner to help achieve my goal. They understand that food is more than sustenance; it feeds the soul as well—allowing people to connect and build life experiences. My husband’s mantra was, ‘Everybody’s gotta eat!’”
What Makes Giving Meaningful? “It was important to me that Thomsen’s name go on in a meaningful way. This scholarship will help students pursue life goals that will enable them to find their place in the world. I want
thomsen young in his home kitchen
to encourage them to be successful in a recognized profession. Our students will be prepared to make positive contributions to
and dignity. I set up an endowment that allows the fund to exist in
the foodservice industry, thanks to their CIA training.
perpetuity. Our friends contributed toward the $50,000 required
By endowing this scholarship in my husband’s name, and another I’ve created to educate American-born women over the age of 35 who wish to attend nursing school, I hope Thomsen and I will give others a chance to pursue professions otherwise inaccessible to them.”
for an endowed scholarship and I made up the difference. Jim Heisey worked diligently with me and my financial advisors to ensure that the endowment was created with my best interests in mind. And now, I will be able to visit ‘my’ students at the Greystone campus in California.”
How Do You Give? “First, I met with Greystone’s Managing Director Charles Henning and the CIA’s Executive Director of Development Jim Heisey. They both understood what I wanted—to give students the opportunity to do what they enjoy and enhance their self-esteem
Giving’s Impact Laura Curtis ’09 A.O.S. Culinary Arts Recipient of the Alumni Endowed Scholarship College Highlights: While I’m thrilled to discuss, work with, and learn about food every day, the highlight of my time at the CIA has been the people I’ve met here. Savannah Jordan from Denver, CO and I met on our very first day and we became best friends. We are both staying on after graduation for the Meat and Fish “Manager in Training” program. We plan to open a restaurant-farm together, have a double wedding, and play godmother to each other’s children! Chefs Johann Sebald and Corky Clark ’71, my meat and fish instructors, shaped my decision to stay an extra year at the CIA. I have accompanied Chef Sebald to witness hog and chicken slaughters to learn where food begins—on the farm. I regularly stop in to Chef Clark’s kitchen for conversation, a quick fish cut, and life lessons. Chef Dan Turgeon ’85, my Skills I instructor, encouraged passion, a sense of urgency, and a thoughtfulness in cooking. Chefs Eve Felder ’88, Anita Eisenhauer, and Theo Roe ’91 have encouraged excellence, respect, and integrity in my cooking and my attitude and approach to food. The core group of people I’ve met at the CIA will continue to
laura Curtis ‘09
shape and inspire my career as a chef and remind me why I love food in the first place.
connections while working as a chef, whether through service,
lobbying, writing, or a combination.
The CIA encompasses almost everything I love to do. I cook,
write, visit farms and food producers, and organize or attend
I didn’t have a financial plan for coming to culinary school. I made
demos and food events. Other than that, I love running, traveling, working The New York Times crossword puzzle, and eating good food with great friends.
a pretty hasty decision—a leap of faith—believing that finances and future concerns would work themselves out. My decision was borderline stupid, but amazingly, everything has worked out!
Hopes for the Future:
Thanks to the Alumni Scholarship, I am graduating the CIA with
I want to be a chef-scholar. I thought going to culinary school
repayments. The scholarship is also confirmation that I am on the
meant setting academic ambitions aside, and I was willing to make
right path, finally doing what I love. I wake up every day eager to
the sacrifice. However, the more I study food, the more links I find
get into the kitchen.
minimal debt, and I can focus on my career rather than on loan
to culture, environment, and politics. I hope to be part of those
mise en place no.48, May 2009
Come Back... We’d Love to See You ALL alumni are invited to join friends, classmates, and colleagues at
REUNION 2009 Friday and Saturday,
We’ll also be honoring the anniversary classes of: 1949, 1954, 1959, 1964, 1969, 1974, 1979, 1984, 1989, 1994, 1999, 2004 For more details or to register, call the Alumni Relations Office at 845-451-1401 or visit ciaalumninetwork.com
and click on “Events.”
’78 The Time to Connect is NOW All of us are facing the pressures of a struggling economy. All of us have concerns about jobs, family, and our future. So this is the perfect time to take advantage of the resources available to you through the CIA. Not only do we offer you lifetime career services, but our professional development courses can help
James Kucharik is a programmer/analyst for Victaulic
Company in Easton, PA. He has a new
Gary Maurer is director of food and nutrition at Wood
Services in Langhorne, PA. Ruth Stroup
grandson, Aeson Scott Bowers, born May
is an insurance agent with Farmers
Insurance Group in Oakland, CA serving the foodservice industry from wholesale
Jeffrey Howard is food and beverage director at Randall
Oaks Golf Club and Banquets in West Dundee, IL. He is looking to contact
distribution to restaurants to retail outlets.
Keith DeMars (B.P.S. ’98) is director of nutrition and
you acquire new proficiencies that will add to your culinary
classmates from his year. Robert
repertoire and keep your skills sought after by employers.
Rizzuto is director of dining services at
in Richmond, VA. Brian Matt is general
the New York Institute of Technology’s
manager and COO of the Edgewood
de Seversky Center in Old Westbury,
Country Club in Charleston, WV.
The CIA’s online alumni network and the pages of mise en place are great ways for you to stay in touch with colleagues and
NY, where he is celebrating 25 years of
friends. We encourage you to use the insert in this magazine
service. The Center is one of the few
to send in news of any changes in your work and family life as well as any professional accomplishments. Or, visit www.ciaalumninetwork.com and click on Class Notes. We are an outstanding network of professionals who can help each other
existing Gold Coast-era mansions and is one of the New York metropolitan area’s premier conference and dining facilities. James Beard Society.
Steve Swofford ’97
Wollensky in Las Vegas, NV.
Alumni Relations Staff
dining for Bon Secours St. Mary Hospital
Daniel Joyce is a general manager for Utah Food Ser-
vices in Salt Lake City, UT.
Rizzuto and his staff are honorees of the
face today’s challenges as we look toward a brighter future.
Garry Fishman is a chef/ owner in Stafford, VA. John
Piccolino is executive chef at Smith &
Thomas James is chef/owner of Elite Catering in Ruidoso,
NM. He will be teaching a fundamentals course when the Culinary Division/Hospitality Department at ENMU Ruidoso opens in Spring 2009. Joe Stern is a facilities maintenance manager for Apple
Shops in Cupertino, CA. He is also on the Board of Directors of The Sports Car Racing Association of the Monterey Peninsula.
Hail to the Chef When Design Cuisine of Arlington, VA found out it would be preparing the President’s inaugural
Thomas Hartigan is direc-
luncheon at the Capitol’s Statuary Hall, it fell to
tor of hedge fund sales for
Head Chef Shannon Shaffer ’92 to execute
Deutsche Bank in New York, NY.
John Newman is chef/owner at Newmans at 988 in Can-
non Beach, OR, which was named Restaurant of the Year for Clatsop County. He recently earned his C.E.C. certification. Jeff Rettig is executive chef at Left Bank Investments in Teton Village, WY.
the meal to perfection. And while it certainly is a high point in any culinary career to create the first meal eaten by the leader of the free world right after taking the oath of office, Shannon had been prepping for that moment for a long time. He wasn’t exactly sure that the kitchen was for him. But when he got to the CIA, he was so taken with
Jeffrey Mitchell is executive
all the available resources, so engaged in his classes,
chef for food services at Mur-
and so hungry for the attention and encouragement
ray State University. He is president of the new ACF chapter–Western Kentucky
of the chefs, he knew he’d found his life’s work.
Chefs and Cooks. Jamie Purviance
And, for a boy from small-town Maryland, his
announced the publication of his fifth
externship, split between the Biltmore Hotel in Los
cookbook, Weber’s Way to Grill.
Paul LaRocca is executive chef for Sodexo at Jackson-
ville State University in Jacksonville, AL.
Angeles, CA, and 701 Restaurant in Washington, DC, broadened not only his culinary experience but his life experience as well.
Gilbert Leder is married with two kids
An opportunity to work at Michel Richard’s Citronelle after graduation led him to Washington, DC, where
and works in foodservice sales for Gen-
he and his wife have since decided to stay and raise their two children. He spent a number of years moving
eral Mills/Pillsbury in Minneapolis, MN.
Anthony DeVanzo opened Velo Bistro/Wine Bar in 2008
in Nyack, NY. To add to the joy, he was recently married. John-Michael Hamlet
between restaurants and catering companies, trying to find the fit that worked for him. In the end, catering won his heart. “The schedule in catering is more flexible and more varied. I get bored doing the same thing night after night. Catering is different every day.” And what could be more different than preparing a menu of dishes popular during Abraham Lincoln’s era
just celebrated his first year anniversary as
for a luncheon honoring the inauguration of Barack Obama? To enhance the event, the general manager of
owner of John-Michael at Purdy’s Home-
Design Cuisine’s rental division, Joe Valente ’86, provided custom linens and replicas of the plates used
stead in North Salem, NY.
Brian Dougherty is the new executive chef at the Nassau
Club of Princeton in Princeton, NJ.
California, was impressed with the menu’s concept and proposed decorative touches. The 230 guests in the Capitol Rotunda had the pleasure of dining on seafood stew, a brace of American birds that included duck breast with cherry chutney and herb-roasted pheasant with wild rice stuffing, molasses whipped sweet potatoes, winter vegetables, and cinnamon apple sponge cake.
Sylvia Kerry is executive chef at Caffeine Bistro &
Wine Bar in Ormond Beach, FL.
at Lincoln’s first inauguration. The Presidential Inaugural Committee, led by Senator Dianne Feinstein of
As one might imagine, safety is paramount when preparing a meal for the President. Everyone involved with the inaugural luncheon was fingerprinted and subject to a background check. And, because in a democracy there is no such thing as a “royal food taster,” the FDA sent the next best thing! For the five days
Allison Benyo Alliegro is owner/pastry chef of Icing
on the Cake, Inc. in East Northport, NY. She got married in August 2007. Mark
prior to the inaugural, the FDA carefully scrutinized all food handling at Design Cuisine. On the big day, the food was afforded its own police escort all the way to the Capitol.
Shoup is executive chef at Sundance
With the excitement of the inauguration fading and life getting back to the every day, Shannon has returned
Resort in Sundance, UT.
to creating wonderful food for the various catered events he and his 72 staff members enjoy so much. And, he can take the time to guide the externs he hires from the CIA. He enjoys helping our students figure out
mise en place no.48, May 2009
whether being a chef is their life’s work, too.
Francesco Palmieri has
Connor. Life has been busy. Ore Dagan
Bradley Jenkins is sous chef at Dog-
opened his own restaurant,
is project manager at Ironman, Inc., a
wood in Atlanta, GA.
The Orange Squirrel in Bloomfield, NJ,
structural steel fabrication company in
after working for eight years at places like
Los Angeles. He hopes to get in touch
Windows on the World, Coco Pazzo, and
with any CIA alumni living in Los An-
Amanda Liples is chef/
Garth Caldwell ’63
Town. His sous chef Andrew Watter-
geles. Ron Hayes is career development
owner of Atlantic Fish and
Jon F. Woundy ’65
son ’00, joined forces with Francesco
manager at the CIA. He and wife Mad-
after working at Alize and Rosemary’s in
elaine welcomed their first child, William
Las Vegas, NV. Robert Wierbowski is
Joseph, in January 2009. Jeffrey Merrin
executive chef for Wegmans Food Mar-
is sous chef at the Banff Centre in Banff,
kets, Inc. in Mechanicsburg, PA.
Canada. In February 2009 he won the Canadian Copper Skillet Award.
Lee Chizmar is executive chef/owner of Bolete Restau-
rant in Bethlehem, PA. The restaurant is such a hit that even during its “soft” open-
Ginger Elizabeth Hahn is the owner of Ginger Elizabeth
Chocolates in Sacramento, CA. Ramon
ing it was named to the 2008 Hot List
Moss is sous chef at Naples Grande Golf
by Condé Nast Traveler. The restaurant’s
Club in Naples, FL.
smoked trout was praised in a recent issue of Gourmet. Sue Zemanick became executive chef at Gautreau’s in New Orleans, LA, shortly before Hurricane Katrina hit. She returned to take part in the rebuilding of that great city and continues to whip up some of the best seafood and Creole food in the Big Easy.
Fabulous Foods in Clarks Summit, PA. She recently received the 40 Under Forty
Anthony Joseph Colella ’73
award by The Times Leader honoring 40
Arthur B. Labarre ’75
Pennsylvania professionals under the age
Arthur C. Rex ’79
of 40 who are outstanding in the business field and in their community.
Ronald H. Jones ’85 Jeffrey William Lewis ’96
Jonathan Kerr is sauté chef at Mise En Place in Tampa,
FL. Neel Sahni is culinary manager at
Rechildo “Rick” Cruz ’97 Marla Scissors ’97
Bellisio Foods in Lakeville, MN. Abigail
Sherman D. Washington ’97
Ward is assistant director of The Cheese
Jay Sinowitz ’01
School of San Francisco and co-owner of SF Delicious, a catering company in
Julia Morgan Hodgkins ’03
Molly Buckie is catering
San Francisco, CA. Visit her at
director for Restaurant As-
Anthony Greco III ’04
sociates at McKinsey & Co. She reports that in February she won the grand prize in the Avocado Commission Recipe Contest. Her prize included a fantastic four-day trip for two to San Francisco, CA. Lucas Carter is working as sous
Cesare Avallone moved to
chef on secondi statione at Dell’ Ameilia’s,
Ohio in December of 2004.
a former Michelin-star seafood restaurant
He married his wife Andrea in October
in Venice. Kristin Hart is a food writer.
2006. Together they opened Zinc Bras-
She graduated summa cum laude from
serie in May 2007. In December of that
the University of Texas at Arlington
same year, they had twins Morgan and
with a bachelor’s degree in journalism.
Wayne Edward Bucek ’06
Amanda Johnson is pastry chef at Five and Ten in Athens,
GA. Kathryn Koster is restaurant chef
Timothy Pearson is sous
Problems Paying Your Perkins Loan?
chef at O’Brien’s Grille in
If you have a Federal Perkins
at the Adams Mark Hotel in Buffalo, NY.
Loan and are having trouble making payments, we may be able to help. Call our Perkins Loan specialist to find out what options are available to you that might include deferment, forbearance, special payments, cancellation, or rehabilitation of the loan before it goes to collection. Collection agencies can charge up to 30% on top of your outstanding balance in collection fees. Continued delinquency will have a serious impact on your credit rating and your ability to obtain future loans. Already in collections? See what we can do to help. Contact Janet McKenney, accounts receivable specialist, at 845-451-1695 or at email@example.com
Elisabeth Prueitt and Chad Robertson ’93
to share your expertise and deepen the educational experience for our students.
Anthony Sicignano ’88
to helping each individual student and his or her family understand the true benefits of a CIA education.
to providing superior externship opportunities that offer real-world experiences for our students.
YOUR DEDICATION... to creating opportunities that bring alumni together to support the CIA and its mission.
There are so many ways you can help ensure that the next generation of foodservice leaders share your passion, your knowledge, and your ingenuity. To learn more about volunteer opportunities, visit www.ciaalumninetwork.com and click on “volunteer programs.” For information about giving to the CIA, visit www.ciagiving.org.
Dale L. Miller ’79
Johnny Hernandez ’89
Your creativity and dedication to excellence MAKE US PROUD and MAKE US better
The Culinary Institute of America Alumni Relations 1946 Campus Drive Hyde Park, NY 12538-1499
about www.ciaalumninetwork.com How do I find my 10-digit Constituent ID Number so I can log in? Take a look at the number on your Alumni ID Card. If it’s a four-digit number, put six zeros in front of it when you go to log in. If it’s a five-digit number, put five zeros in front of it when you log in. In both cases the number should add up to 10 digits. Can’t find your Alumni ID number? Send an e-mail with your name and graduation year to firstname.lastname@example.org and we’ll make sure we send it out to you immediately.
How do I submit and update Class Notes? There are two ways to let us know how you are doing. You can mail in the Class Notes Update form found in the center of every mise en place magazine OR you can visit www.ciaalumninetwork.com and click on the “Class Notes” tab.
How do I get a copy of my CIA transcript? Visit www.ciaalumninetwork.com and click on “Alumni Services.” You’ll see easy-to-follow instructions for downloading a CIA transcript request form. Requests must be made by regular mail as your actual signature is required for an official transcript to be released. Alumni Relations Admissions 845-451-1401 1-800-285-4627 ciaalumninetwork.com
Advancement 845-905-4275 ciagiving.org
CIA Web Sites Career Services Conrad N. Hilton Library Professional Development ciachef.edu 845-451-1275 845-451-1270 1-800-888-7850 ciaprochef.com
General Information 845-452-9600