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
presented.
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 n_cocola@culinary.edu.
mise en place no.48, May 2009
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