ryan thompson ‘09 James McIntoch is banquet chef in the
nancy daigle ‘92
’09
Brittany (Henk) Banuelos
She’s returned to the CIA to get her
Thank you to all our alumni who sent in pic-
was married in June 2010 and
BPS degree. Ryan Sitko is currently
tures of themselves. Because of space constraints
is currently living in Sacramento, CA.
employed in the restaurant of a mission
we were unable to include them all in this
Suzanne Niemann visited the North
Garret Fleming is executive chef for
in San Francisco, CA.
edition of mise en place.
Slope oil fields in Prudhoe Bay while on
the Eatonville Restaurant in Washing-
an Alaskan cruise with her husband. They
ton, DC. Ryan Thompson, a CIA at
spent the night at the Arctic Caribou Inn,
Greystone grad, poses proudly wearing
which is located in one of the oil field
his cordon and his crisp alumni whites in
work camps near the Arctic Ocean. Su-
front of the Golden Gate Bridge (above,
zanne took the opportunity to meet Rob-
left). These days you can find him in San
ert, the camp’s baker. A native Alaskan,
Antonio working for the JDR Group.
Robert shared fascinating stores about
Matt Zikesch is chef at the Blue Ginger
life in his remote arctic village and then
Restaurant in Wellesley, MA.
banquet and special events division of the Indian Trail Club in Franklin Lake, NJ.
Leland S. Guyette, Jr. ’54
Daniel Kelly ’78
Edwin Bollesen ’56
Craig S. Vogel ’88
William H. Simmons ’57
Joseph A Funicella ’89
Timothy B. Carroll ’59
Paul Wildermuth ’90
Charles A. Maiatico ’64
Kevin Patrick Nutt ’91
Dennis R. Paolini ’66
Robert P. Wasco ’92
product line and will be working closely
Michael Hobbs ’69
Dennis M. Royer ’94
with 15 native Chinese and four fellow
Gregg C. Hobel ’70
Douglas Hlad ’95
Robert L. Forrest ’71
Andrew Francis Loftus ’95
from Women Chefs and Restaurateurs to
Chester Joseph Gratkowski, Jr. ’74
David Kadagishvili ’01
intern with Chef Nora Pouillon, owner of
William Flynn ’75
Alexander Schnopp ’02
William Hoppe ’77
Matthew Finkel ’08
bonded with a fellow culinarian by sharing the secrets of his grandmother’s native fry bread with Suzanne. She describes those moments together in the kitchen as the highlight of her trip to Alaska. Oh, and catch her CIA at Greystone cap (below, right)! Dennis Pitchford poses (below, left) sporting his CIA cap in front of the iconic Buri Al Arab in Dubai, United Arab Emirates. He is corporate chef for Manitowoc and was there for the Gulfood Show in March 2011. Blake Shepler is owner/executive chef of Roasted Mobile Bistro and Catering. Visit him at www.roasted-houston.com.
dennis pitchford ‘08
34
In Memoriam
’10
Allison Maxwell is culinary specialist/food development
at Lihar Food and Beverage Management Company in Shanghai, China. She will be developing the company’s first chocolate
Americans in her department. Celeste Regina Scarlett won a scholarship
Certified Organic Restaurant in Washington, DC. Celeste also spent time on one of the farms that supply the restaurant.
suzanne niemann ‘08