CIA Symmetry There’s a perfect CIA
’98
Geoffrey Tracy is
vilion in Los Angeles, CA. In 2008
owner of Chef Geoff’s,
Brandi was diagnosed with cancer.
which will be celebrating its 10th
Her recovery and current clean bill
symmetry to this story
anniversary this year. Chef Tracy
of health have inspired her to begin
about Jennifer Shen ’06
also co-owns the management com-
writing a book about her journey.
pany 2 tee, LLC operating Hank’s
Chester Watson is sous chef for
Tavern & Eats.
Quince in San Francisco, CA.
’99
’06
and Benjamin Seto ’06. They met and started dating in their junior year at the Collins College for
Marc Dunham is chef de cuisine at The
Ranchers Club in the Atherton
cently promoted to sous
chef at The American Club Hong
Hotel at the School of Hotel and
Kong, in Hong Kong, SAR, China.
Restaurant Administration, in the
She is enjoying every minute of her
College of Human Environmental
time in Asia. Stephen Forsyth has
Polytechnic University
Sciences at Oklahoma State Uni-
accepted a position as development
(Cal Poly) in Pomona, CA.
versity in Stillwater, OK. He was
chef in the U.S. Army’s Family and
invited to cook at the James Beard
Morale, Welfare and Recreation
House in July 2010.
Command. He’s training at the
Hospitality Management at the California State
Their instructor at Cal
Hale Koa Hotel in Honolulu as a
Poly, Scott Rudolph, is a 1997 CIA graduate and jen shen ‘06 and ben seto ‘06 on their wedding day
Beth Cosgrove was re-
naturally a great supporter of the college’s programs.
He encouraged the pair to continue their studies at the CIA. “Once we had seen the facilities and curriculum, our biggest problem was figuring out which CIA campus to enroll at,” said Ben. Deciding they loved the Napa Valley, they enrolled at Greystone—Jen in the Baking and Pastry Arts Certificate Program
’01
Melvin (Mel) Carter is co-owner of Blue Hill
Tavern, named one of the 50 Best Restaurants in the March 2010 edition of Baltimore magazine.
Beverly Hills. Ben landed a job at the Silverton/Batali/Bastianich, Pizzeria Mozza in Los Angeles. When marriage plans were being made, it seemed right that they return to the Collins campus and have Chef Rudolph, with the help of
’02
Mark Danziger is chef/owner of Danziger
Catering in San Francisco, CA.
Michael Brown is a master’s degree
studying under CIA alumni Dr. Richard Ghiselli ’81 and Dr. Carl Behnke ’85. He will graduate with a degree in hospitality and tourism management. One day,
’03
Michael hopes to return to the CIA
a class in Venetian
to teach. Lynnsey M. Ramos is
Carnivale sugarpaste at the Cake
pastry cook for The Ritz-Carlton in
Decorating with the Masters at
Dana Point, CA.
the Wyndham Oceanfront Hotel. Matthew Hiebsch is sous chef for Garces Restaurant Group in
menu and prepped for it!
Philadelphia, PA.
Singapore. Jen will continue working with Sherry Yard to open CUT Singapore,
’07
Steven Ciccone taught
19 eager students, create their nuptial meal. Of course, the couple designed their
Now they are about to embark on a whole new adventure as they head for
ment of Defense.
candidate at Purdue University
and Ben in the Accelerated Culinary Arts Certificate Program (ACAP). After graduation, Jen took a job with Sherry Yard ’91 at Wolfgang Puck’s CUT
civilian employee of the Depart-
’08
Doug Goettsch has been promoted from
manager of culinary services to national account executive with
’04
Rachel Hollander is
Hawkeye Foodservice Inc, in
manager at Hyde Park
Coralville, IA. Nicholas Jones is
and Ben will be helping to open Pizzeria Mozza Singapore.
Grill in Columbus, OH. She mar-
coordinator for culinary learning
ried in February 2010 in Columbus.
at Northwest Arkansas Commu-
Fully prepared after their experiences at the CIA and beyond, they are
Ian Purdy is sous chef at Carmen
nity College in Bentonville, AR.
Anthony Restaurant in Waterbury,
Daniella Vanoni is pastry chef for
CT. He recently got married and
Trattoria Aroma in Buffalo, NY. She
has two sons, Dean and Cole.
is a sponsor of the “Sweet Charity
looking forward to the change. “We anticipate that sourcing product, menu development, and training will be great challenges in Singapore—not to mention
Event” to benefit the food bank of
the culture shock,” explained Jen. “The big adjustment will be general lifestyle and work environment. But we are excited, too! It’s really a once-in-a-lifetime experience. We are honored and proud to be a part of two great projects overseas.” The kind of perfect symmetry we find in Jen and Ben’s story is one we’ve heard many times from our alumni. Relationships forged at the CIA cast a web of ever-broadening connections that make it possible for our alumni to have unique experiences around the globe.
32
’05
Marisa Edelstein is baker for the Aria Hotel
and Casino in Las Vegas, NV. Eric A. Schappert is general manager/ chef for Metz and Associates, located at Johnson Technical
western New York. She was recently featured in BuffaloRising.com.
’09
Nick Jones has opened Ginnie’s Place at the
Center for Nonprofits at St. Mary’s
College in Scranton, PA. Brandi
in Rogers, AK. He will supervise
Stevens is restaurant manager at
students pursuing degrees in culi-
Cafe Nordstrom in the Westside Pa-
nary arts and hospitality.
www.ciaalumninetwork.com