’94
Emily Diffrient is a private chef at Cypress Mill Ranch
in Austin, TX. Nathan M. Langevin is kitchen manager for the Andover Public School District in Andover, MA. Robert Shaffer is chef/co-owner of the Shaffer Restaurant Group in Dublin, GA. He is married to fellow CIA alum Jennifer Belfi-Shaffer ’94. Susan L. Wolfla is executive chef at Mandalay Bay in Las Vegas, NV. She is the first female executive chef at a major hotel on the Vegas strip.
You Make A Difference! Almost 40% of CIA students are referred by our alumni! Any prospective student you refer is eligible to receive a $1,000 Alumni Referral Scholarship as well as other scholarship opportunities. You
’96
Alan skversky ‘84
Brian D. Etheredge is chef/ owner of Capische? restaurant
in Wailea, Maui, HI. In 2011 alone,
surroundings (above). David A. Wagner owns the David Wagner Agency, an Allstate Insurance company, in Michigan.
’90
Barbara Callanan is president of JCB Consulting Ser-
vices in Garden City, NY. The company provides gluten-free dietary solutions to
’85
Barry Schneider is executive chef for Premier Food
Services, Inc. at the Del Mar Racetrack & Fairgrounds in Del Mar, CA.
’86
Benjie Apodaca is instructor at the Taos High School
culinary arts program in Taos, NM.
’91
academic researcher for the
University of North Carolina (UNC) in Chapel Hill, where she got her bachelor of science in nursing. She is currently in
ness, and nursing to enhance endurance
them for culinary careers.
’92
Stephen Bulgarelli is senior director, innovation global for
age director for I.M.G. Academies in Bradenton, FL. Christopher K. Whitaker is chef/owner of Frenchman Bay Caterers, LLC in Ellsworth, ME. He, his wife, and their two children spend the summer months in Maine and the off-season in her hometown of Salta, Argentina.
’97
Gallion is culinary/nutrition manager at
’98
Daniel Tartaglia is executive chef for Wegmans Food
University, and two years with United
Sensient® Flavors in Indianapolis, IN.
Health Group. He is married, has three
published culinary romance Scrumptious.
Paul Furiosi, Jr. is chef/owner of By-Th’-
children, and spends free time volunteer-
and hospitality management at Erie Com-
Bucket in Santa Clara, CA, which is the
ing to feed those in need at St. Andrew’s
munity College in Buffalo, NY.
oldest restaurant in the area, in business
Church and Second Harvest.
chocolate, candy, and confections shop in Cheshire, CT. Robert Weland is executive chef at Cork Wine Bar in Washington, DC.
Genuine Hospitality Consult-
Markets in Northborough, MA. Amanda
She is also chef-instructor for culinary
’99
Shana Allmacher is a receptionist at Eberstein &
Witherite LLP in Dallas, TX.
ing and is pleased to announce the grand opening of Java Pura at Rice University’s BRC Building. Joe’s company oversaw the menu development, recipes, staff training, and vendor selection. Christopher S. Polidoro is a private chef in Sag Harbor, NY.
mise en place no.59, March 2012
executive chef at Eurest Dining Services in Plano, TX. Daniel Peralta is an attorney/advisor, field operation for the Alcohol Tobacco Tax and Trade Bureau, U.S. Department of Treasury in San Francisco, CA. Jennifer (Lorson) Ramos is
Comida, a Latin American/Peruvian food
in the savory applications division for
Koshak is chef/owner of CocoaShak, a
Michael D. Myers is general manager/
food studies. She is the author of La Vida
Baker Usen is the author of the recently
Joseph Abuso is owner of
class to the children and they love it!
lege, with a self-designed concentration in
Placid, NY.
applications technologist
’93
K–8. Star also teaches daily nutritional
in liberal arts through Empire State Col-
with Aramark, 22 years with Hamline
Home in Lincoln Park, MI. Christopher
menu program for students in grades
at Mirror Lake Inn in Lake
Julie A. Clarkson is senior
is funeral attendant at the Solosy Funeral
NJ, where she helped create a nutritional
currently studying for her master’s degree
wood, MN. Prior to that he spent 13 years
for 50 years. Bobby Grabowski-Grey
director for St. Anthony School in Butler,
Paul J. Menard is pastry chef
Brinker International in Texas. David A. Healtheast St. John’s Hospital in Maple-
’88
Thayer is executive chef/food and bever-
performance for athletes.
band, and their brood of eight children
Media, PA. We just know she is prepping
com rated Capische? in the Top 50 Most Romantic Restaurants in the U.S. Jeremy
Barbara I. Campbell is an
Just visit www. ciaalumninetwork. com/refer
Restaurant in Hawaii. In 2008, Brian was in Maui No Ka ’Oi magazine. Opentable.
worry-free.”
owner of Maile Inc. in Las
catering business, The Wayside Market in
Zagat Survey’s designation as the #1 Italian voted people’s choice Chef of the Year
day to integrate her interests in food, fit-
all work at their family deli, bakery, and
’Oi magazine’s Restaurant of the Year, and
sectors, and strives to “make gluten-free,
Marvin M. Maile is the
Vegas, NV. Denise Marcozzi, her hus-
zine’s Award of Excellence, Maui No Ka
the hospitality, health care, and education
the PhD program at UNC and hopes one
’87
Capische? earned Wine Spectator maga-
can change a life. It’s easy.
’00
and culture blog, which was featured on the Albany NBC news segment, Today’s Women. She and her family are moving to Lima, Peru, where she will continue her Latin American food studies by taking a certificate course in traditional Peruvian cuisine.
’01
Jeffrey Barish is studying for a PhD in food science from
the University of Massachusetts–Amherst. He was awarded the Hultin Graduate Research award in 2010. Jeff was also a finalist in the Institute of Food Technolo-
Tara (Bennett) Anderson
gist product development competition in
is research/executive chef for
2011. Michael J. Carrino is chef/owner
PepsiCo in Dallas, TX. She welcomed her
of Tête de Cochon in Ridgewood, NJ. He
daughter Vivian in January 2011. Star
has a new baby boy, Gabriel.
(Ciocci) Ermilio is nutrition program
33