No. 62, December 2012
ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA
At Your Service
At Your Service Keys to superior front-of-house service
20 The Diabetes-Friendly Restaurant
Easy ways to bring a growing demographic to your restaurant
14 Following the Presidential Trail
Three major projects change the face of the CIA
25 Professor Dieter Schorner at 75
Celebrating one of the CIAâ€™s most beloved chef-instructors
16 Across the Plaza
Le Voyage Extraordinaire | 10th Annual CorCIA Food & Wine Festival and Golf Classic | Hitting the High Notes
22 Education for Life
Heading to the Front | Book Shelf | Women in Foodservice Kudos
27 Gifts at Work
Past, Present, and Future Perfect Why Give? | Givingâ€™s Impact
30 Class Notes
Class Notes | In Memoriam
Before I came to work at The Culinary Institute of America, I never knew there was something called “front of house.” I thought of my waitperson as someone who brought me food, offered me fresh pepper on my salad, and, if attentive, would come over to my table when I raised my hand to get their attention. It wasn’t until I watched a CIA hospitality and service management instructor
mise en place® No. 62, December 2012 Nancy W. Cocola, Editor Leslie Jennings, Designer
gently direct a student as they took my order and served my wine that I
understood what actually went into the phrase “front of house.”
John Fischer ’88
Jennifer Stack ’03
Over the past six years, I’ve come to appreciate that the work of the front-of-
house team is a carefully choreographed ballet combining culinary and wine
Aubrey King ’11
knowledge, split-second decision making, problem-solving skills, a genuine affinity for people, and a wellspring of grace. All of those particular skills are taught in the courses our students take like Wine Studies, Introduction to
Editorial Board Dr. Tim Ryan ’77 President
Heather Kolakowski ’02 Chet Koulik
in the front of your house! And next time your wait staff averts a disaster or
Dr. Victor Gielisse Vice President— Advancement and Business Development
seamlessly handles the multitudes—remember to take a moment to express your
Mark Ainsworth ’86
Douglass Miller ’89
Brad Barnes ’87
Anthony Nogales ’88
Customer Service, and Contemporary Restaurant Service. And just let me say, the titles belie the complexity of the material. Today, restaurants are fully embracing something we have known and been teaching at the CIA for many years—it pays to have a truly skilled professional
appreciation to them. Enjoy this copy of mise en place!
Nancy Cocola, Editor
Dr. Chris Loss ’93 Francisco Migoya
Jennifer Stack ’03
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. ©2012 The Culinary Institute of America All rights reserved. Photography: Keith Ferris, Eric Jenkins, Aubrey King, and Phil Mansfield.
Rally Day speech given by the Prime Minister of the Republic of Singapore Lee Hsien Loong. In what amounts to his state of the union address, the prime minister called out the CIA as a high-quality partner in the country’s quest to provide its citizens with training that will result in jobs and leadership positions in their field of interest. Tahniah! Congratulations!
Townhouses Enhance Student Life The Hyde Park campus has just wit and scholarship are both part of the beverage and alcohol display in the library
completed building three new residence halls comprising 20 townhouse units in total. Each unit is a three-floor student
150 Years of Beverage Alcohol
Singapore Campus Update
apartment with eight single-occupancy
In August, we welcomed our third group of
laundry room. Apartment units are
Assistant Professor of Hospitality and
students to the Singapore campus, bringing
fully furnished and cost our students the
the total up to 112. We are proud of the
same as if they were living in a single-
work Managing Director Eve Felder ’88
occupancy room in one of the Lodges.
and our CIA faculty have done to make
Honoring three legends of French cuisine,
this venture so very successful. A measure
the buildings are named Point House,
of that success could be found in the recent
Escoffier House, and Carême House.
Service Management Douglass Miller ’89 has put together an exciting retrospective display called “150 Years of Beverage Alcohol.” According to Doug, “Beverage alcohol plays an integral part in cultures
bedrooms, a full kitchen, and a separate
around the world. It is consumed not only with meals, but also during many social gatherings. At weddings, sporting events, and even after work, many people enjoy some type of alcoholic beverage.” His display, which can be seen at the Conrad N. Hilton Library’s Tober Exhibit Room through January 2013, explores several different facets of beverage alcohol. There are items dating from the mid- to late-1800s through today. The collection is divided into several sections that include beverage-making equipment, alcohol from around the world, beverage literature, and New York State distilleries.
mise en place no.62, December 2012
the new townhouses
At Your Service By John Fischer ’88 To be successful, a business must establish and maintain a consistent level of quality. In the restaurant business, as in any field from sports to media to manufacturing, reliability and consistency are achieved through training and practice. A successful restaurant has a trained staff that can not only manage an average night in a way that keeps customers satisfied but also can handle just about anything that’s thrown their way—such as a large last-minute party with many special requests on a busy night, an equipment malfunction in the kitchen, even a waiter suddenly becoming ill and other staff having to cover. Occasional flashes of brilliance are all well and good, but making quality a habit is what brings customers back.
The Difference Between Hospitality and Service While hospitality is a concept that depends on feelings and impressions, the essence of service resides in action. If hospitality is the final destination, service is the road map and the car. Service is being able to carry four dinner plates without spilling the sauce or opening a bottle of Champagne without spewing foam onto the floor. While the tasks themselves do not involve emotion, carrying them out in a professional manner evokes positive feelings in guests. Can restaurant staff be trained to provide good service? Yes. The first step is to identify what feelings and experiences you want a guest in your establishment to have, and then determine what specific actions on the part of the staff will help to bring them about. These actions can be singled out, defined, described, and put into simple, trainable terms—for example, anticipating the pace of a meal and bringing successive courses at just the right time, making suggestions of menu items that will complement dishes already ordered, and presenting the check at just the right time after the meal is done. And while much of this can be taught to staff, there is the skill of “reading” the guest that takes patience and practice. I asked Paul McLaughlin, general manager of Oceana in New York City, if reading a guest is an inborn talent. “No,” he responded, “I think you actively read guests by focusing, being in your station, watching the table, watching people eat, making eye contact, and watching body language. That’s how you can accurately read a guest. I remember at Le Bernardin when smoking was still legal in the dining room, any time a woman would make a little break for her purse, I always knew that she was either going to get up and go to the ladies’ room or go for a smoke. So, as soon as I saw that, I would be right at the table to pull back her chair.”
Relationship Between Front and Back of the House Thorough knowledge of each department’s needs and capabilities and how they combine to form a whole is vital. It allows the manager to make quick decisions during service so that guests have the positive dining experience they expect. The kitchen has a tremendous amount of influence on what happens in the dining room. In turn, the kitchen is a production facility, and its success depends on how the front office is managed. The way to prevent disasters is to have a thorough understanding of the roles and responsibilities of those working on the other side of the swinging doors. By knowing how the kitchen works most efficiently, the manager can plan the booking of the dining room in a way that helps the kitchen serve great food quickly.
mise en place no.62, December 2012
Include the Chef in Dining Room Operations Your chef is a manager, too. Just as co-managers in other businesses often consult each other when making decisions, you would be well-served to consider the professional opinions of your kitchen counterpart. The manager and chef should meet on a regular basis to discuss the menu, service issues, beverage program, reservations, and any other matters of concern. The chef is very conscious of what the kitchen is capable of producing, and at what rate. If you’re thinking about changing your reservations system, for example, the chef should be involved in the planning process, because he or she will be in the best position to know the number of covers per hour the kitchen is capable of turning out. Or let’s say a theater opens next door, offering you the new revenue stream of a pre-theater crowd. Working together with the chef will mean coming up with a workable and creative approach. It’s not just the chef who should be included in these discussions, either. Service improves significantly when the waiters know more about the food, and preservice meetings are more useful when the food information comes directly from the chef. In turn, servers can provide helpful information to the chef about what the guests like and dislike about the existing menu, and what sorts of dishes they inquire about that aren’t currently on the menu.
Making Your First Contact That old saying about first impressions is true—they’re important, and you only have one chance. The initial contact that potential guests have with your place of business must be welcoming and overwhelmingly positive, and it starts even before they’ve arrived at your doorstep. The Virtual Front Door The Internet is now a part of our restaurant world. People who are looking for a place to eat are likely to surf the Net to find a restaurant. You must have a presence on the Internet and there are several ways you can have control of your virtual image. Perhaps the easiest is to work with online restaurant directories that, for a nominal fee, will list basic information about your restaurant on a page with similar information about other local restaurants. You gain a presence on the web, but it will lack personality and won’t convey anything tempting about your establishment. Another option is to hire a web designer to do your site for you. The sky is the limit as to how much time and money you spend on this process. The benefits of using this approach are many—interesting page design, efficient site navigation, and the possibility of regular updates by a computer professional. The biggest downside is cost. The more you want to do, the more expensive it gets. Of course, you can find a web design program and work on it yourself. But you have to consider how much real time you will have to work on a site and keep it current. It may seem like fun at first but it will need frequent sprucing up. Whatever avenue you choose, it’s essential that you have a virtual front door for guests to knock on and walk through.
The Real Front Door The actual door to your restaurant is not just an entrance…it’s a concept. There are both physical and psychological aspects to the door, and they should both be attended to. Physical Presentation First of all, the front of your restaurant should be well-maintained and clean. Whether consciously or subliminally, the guest will have a reaction to the condition of your entrance. Make sure you present gleaming hardware, sparkling windows, clean floor mats, and trash-free walkways. A grungy entrance can cause the guest to wonder about the cleanliness of the entire facility. Make a staff member responsible for monitoring the condition of the door area during service. Greeting Guests When guests walk in the door, there must be someone there to greet them. I hate it when I walk into a restaurant and there’s nobody at the front desk. It makes me wonder if I should be there at all. Uncertainty is not the first feeling you want your guests to have. Keep in mind that responsibility for the door does not mean shackling some poor staffer to the front desk. It means that one person is in charge of making sure that the door and phone are covered.
Reservation Systems The question of whether or not to accept reservations isn’t a simple one to answer. I’ve worked in hugely successful restaurants that operated on a firstcome, first-served basis and had lines out the door. I have also worked in places where you almost had to interview with the owner to get a reservation. The factors you have to consider when making this decision are: Style of Restaurant Determine if your place is formal or casual. Do you cater to the planned “date night” crowd or the rowdy “margarita while I wait for my table” crowd? Number of Seats The number of seats in the dining room is usually decided early in the planning stages of a restaurant and is integral to the type of service. A large casual restaurant with more tables tends to turn them faster, so reservations might not be necessary. However, in a formal restaurant where people usually linger and the number of seats is limited, reservations might be in order. Projected Covers Per Night Like the number of seats, the amount of covers you’re planning on executing is rather important. A high volume of tables that turn over quickly might not require a reservation policy. Other Factors If you’re next door to a theater, there might be an entire seating of the restaurant that leaves before eight o’clock and one that comes after the show. Done right, you can have the pre-theater, dinner, and post-theater crowds arranged into three seatings. Being near a convention center can make a difference also, so you should know when a show or group is coming into town and be ready for more potential business than usual.
mise en place no.62, December 2012
How to Think About Wine The Quadrant System The amount of knowledge required to be a wine expert is staggering, and impossible to bestow upon every member of the floor staff. Thus, you need to simplify it for the people you’re training. To me, this means going conceptual rather than informational. You can get your staff to think about wine in a way that will aid in getting bottles on the table. Since wine is about flavor, it helps to know what flavors are going to be in a bottle without even opening it. If you know what grape it is and where the wine is from, it’s fair to say that you’ll be able to predict the basic flavors. Conversely, if you know what the guest wants—say, dry and fullbodied—you know where to look for that style. Here’s how. North or South? The body of the wine depends largely on where it’s from—more precisely, the climate it’s from. Colder regions tend to produce light-bodied, high-acid wines because the grapes don’t get as ripe. Warmer regions usually put out fuller wines with a bit less acidity. So if a party of guests wants a full-bodied wine because of the food they chose, look to warmer areas such as southern France (the Rhône or Provence) or the Napa Valley. For a lighter-bodied wine, check out the Alto Adige of Italy or Oregon. Old World or New World? There is a basic difference between the wines of Europe and those of the United States, South America, and Australia. It comes down to this: in the Old World wine is an accompaniment to food, and in the New World it’s a beverage. That is, Old World wines tend to be earthier, drier, and missing some fruit, which helps them to accent food. New World wines, often drunk by themselves, need to be a complete flavor. The lack of fruity sweetness in European wines is why they go well with food. The food and wine together make a complete flavor experience. New World wines sometimes clash with food because the wine has all the flavor it needs. By putting these two axes together and placing them on a map, you’ll be able to find a light-bodied fruity wine by looking for a cold region in the New World, such as Washington State. Does the guest need a full, dry red wine to go with a big steak? Try southern Italy, perhaps the Campania region. Instead of memorizing thousands of facts and names, just look at the map broken into four quadrants. This will make it easier to sell wine and please guests at the same time. Wine Lists When it comes to the wine list, simple is good. Graphics, the font style and size, the number of choices, and the way that the list is organized can all have an impact on the customer’s ability to make a selection. In a fast-paced, high-volume restaurant, a well-chosen but small wine list can speed the bottle selection process, making it easier for the guest, not to mention the wait staff. In restaurants where the wine program is more extensive, you owe it to your guests to have a staff that can simplify the wine-ordering process. Even better would be to have a sommelier—a person who knows the wines on the list and the flavors of the food on the menu— and is adept at reading guests.
Hiring, Staffing, and Managing People Hiring The hiring process needs to be concentrated on two characteristics of the person being interviewed—skill and personality. These two qualities are important for both front- and back-of-the-house personnel. The interview is an opportunity to discuss the person’s experience and, even more powerfully, observe his or her personality. Use the cues you get from the handshake, eye contact, and general demeanor to help you decide if you have a kind and pleasant person sitting across the table from you. To test the candidate’s skill level, cooks should be given a chance to trail in the kitchen to show their abilities as well as their work ethic. Dining room staff should trail during service so they can show their skill level as well. If the applicant makes it through these tests, it’s time to check references. Staffing To determine your optimal staffing, you need to know how much business you’ll be doing on what days. For the first year, educated guesses are often the best you can do. But if you keep a detailed logbook, you’ll have a body of knowledge that can be relied upon to help you staff the floor and the kitchen. Here are some of the categories to track in your logbook or calendar. Number of Covers The number of guests served is of primary importance. Weather Keep a record of temperature and precipitation (or lack thereof). Special Events and Holidays Keep notes on local celebrations as well as national and religious holidays. Manager on Duty Know which manager was at the restaurant on a given day; that can help give you insight into how events were handled. Of course, there are other categories that can be added to the logbook pages, like accidents involving guests or employees, staffing levels, and private room usage— anything that can help you to make decisions in the future. Managing the Realities of Your Workforce When one of your employees just isn’t working out, it is usually best to deal with the consequences of letting that person go—even if that means putting other staff members on doubles or picking up shifts yourself. Reasons for termination, especially immediate termination, must be clearly explained in the employee manual. There’s a reason that human resources people want to get a signature from new employees acknowledging that they have read and understand the restaurant’s policies. The policies that you come up with must be in full accordance with anti-discrimination laws. Here are some situations that can result in immediate termination: • Use, sale, or trafficking of drugs or alcohol in the workplace • Physical violence directed at anyone on the restaurant’s premises • Illegal actions, such as theft, embezzlement, or credit card fraud
mise en place no.62, December 2012
• Consistent incompetence—here, meticulous documentation is essential • Repeated unexcused tardiness or absence • Failure to follow company policies regarding matters such as confidentiality and harassment While the behaviors listed above should, obviously, result in termination, lesser acts of unprofessional behavior could be appropriately handled with either temporary suspension or written reprimands. These forms of discipline should be reserved for employees who are “worth saving.”
retirement plans, and professional development can often keep employees with you even when a rival restaurant comes knocking. • Throw a party for your staff. Hold it on a day when the restaurant is closed. Have the management cook for and serve the staff. The boss in an apron usually gets a laugh or two, and the staff will not forget the gesture. • Make the most of the restaurant’s family meal. Feed your employees well and they’ll work hard for you. The quality of the food that we feed our own work family speaks volumes about how we value them.
The Three-Strikes Policy
Handling Common FOH Problems
The three-strikes-and-you’re-out policy has been used in several places
It’s going to happen. Something will go wrong. When it does, it’s
where I have worked, and it is quite easy to administer. Each strike is
somebody’s job to fix it. I’m not talking about the icemaker breaking
an incident of unacceptable behavior.
down or a toilet backing up. The problems I’m referring to are the
• The first strike results in a verbal warning.
ones that happen with customers. Problems tend to fall into a few
• The second strike results in a written warning, with a copy maintained in the employee’s personnel file. • The third strike results in suspension or termination.
different categories. Food and Beverage Problems When a steak is gristly or the Champagne is flat, anyone can see that the product is not up to standard. It’s not as easy when the guest is
The beauty of this approach is that the employees have a chance to
not happy with a perfectly good menu item or bottle of wine. Normal
straighten things out. However, if they don’t, there is documentation
guest recovery procedures (more about this later) can be followed.
of the unprofessional behavior. The key is consistency in the way you administer the policy. If your best bartender does something stupid, he or she must be disciplined just like the boneheaded waiter who was hired by the previous manager. Fairness like this is not only correct on moral grounds but important so the rest of the staff knows that rules are administered with an even hand. In addition, consistency is vital for your defense in the case of a labor-related lawsuit.
In the vast majority of cases, when a guest is unhappy because what’s on the plate or in the glass is not what he or she expected, the best solution is to apologize and then bring the guest something pleasing. I once spoke with a woman who had ordered a salad with sweetbreads, not knowing that sweetbreads are the hypothalamus gland of a calf. What she was expecting was pieces of sweetened bread. Whether real or perceived, guests’ disappointment with the food that has been
served to them must be dealt with swiftly. Disenchantment can turn
It might seem disingenuous to talk about being nice to each other right
into annoyance very quickly.
after information on how to fire people, but the best way to ensure
that your restaurant runs smoothly is have a happy staff. Treating the staff well creates an atmosphere in which everyone does their best on the job. Guests really do perceive—at least subconsciously—the positive atmosphere that results from a staff that feels they are appreciated. Creating a positive atmosphere isn’t a mysterious alchemy. Here are some concrete suggestions: • When hiring people, keep in mind that while staff members
Problems with service generally fall into one of two categories: a problem in the dining room or a problem in the kitchen. The guest, however, sees no difference between the two. So no matter what, the onus is on the dining room staff to fix it. Many service problems can be avoided if the manager or captain stays in the dining room. The waiters are, because of the nature of their jobs, always moving around the restaurant. The best solution is to have someone whose main
don’t have to be best friends, it’s nice when all of the personalities
responsibility is to watch the room and the guests within it. In most
cases, it should be a dining room manager, but in restaurants where
• The right number of waiters on the floor means everybody will be busy enough to make good money but won’t be constantly in the weeds. • Stability is important and can take the form of consistent work schedules, low employee turnover, and consistent, fair management.
• Benefits are key to building a veteran staff. Health insurance,
the tip pool is big enough, you can add headwaiters or captains.
Guest Recovery The term “guest recovery” implies that you had the guest at some point but lost him or her along the way. You can sense when it happens.
Everything might be going along nicely, but then the guest gets the
is no single answer to the question “What should I do to make the
wrong food, or it’s cold, or it takes too long. The atmosphere at that
table suddenly changes.
Before choosing a remedy to the situation, consider both the
For example, the cook leaves a steak under the broiler for too long,
seriousness of the problem and the type of problem. For example,
and the meat now looks like it could be carbon-dated. The kitchen
a guest’s surprise that sweetbreads are actually from an animal is
immediately puts another steak on the grill, but it will take 15 minutes
often not too serious and may well be taken care of with an apology,
to reach the guest’s requested “medium-well.” The waiter should go
a replacement, and a free dessert. But when an entire dinner is
directly to the guest, apologize for the anticipated delay, and perhaps
ruined by interminable delays, the response needs to be different.
bring the guest a little something to munch on during the wait. Or
Sometimes, when the meal has suffered a serious error, the remedy
the waiter could avoid the guest altogether, figuring that the steak will
is a grand gesture, like buying the whole dinner and inviting the
eventually arrive. In the first case, the guest might be a little miffed
guests back for another visit on the house. If the guest is unhappy
but will at least know what is causing the long wait for dinner, and
with a cocktail, a free, well-chosen glass of wine to accompany the
perhaps will be happy to get a little something free out of the deal. In
guest’s next course is both more appropriate in style and closer in
the second case, the guest spends the next 15 minutes darting annoyed
proximity to the problem than a free dessert at the end of the meal.
glances around the room, wondering when the food is going to arrive.
Or if the guest complains that their appetizer was lackluster, you
Those 15 minutes can seem like hours to the guest. So how do you get
could send out a plate of risotto along with the main courses—the
the annoyed guest back?
risotto you overheard the guests discussing, though nobody actually
Apologize Apologizing is one of the most powerful tools at your disposal, but is too often ignored in favor of much more elaborate schemes. When the slip-up is not too serious, sometimes an apology is all you need to appease the guest. The foundation of an effective apology is, of course,
ordered. A guest is much more likely to be impressed by an action that shows both thought and consideration on the part of the waiter and management. While a free dessert is not the worst thing to get because of a mistake in service, it feels about as special as the socks you got on your last birthday—useful, but not very creative.
sincerity. To show sincerity, the server should make eye contact, use
the words “I’m sorry,” and absolutely avoid blaming others.
Arguably, follow-up is the most important part of the guest recovery
Correct the Problem There is a series of basic steps that are key to correcting any problem. Find out the Guest’s Version of the Problem: Don’t assume you know what the guest is upset about. Remove the Offending Item: If a caterpillar is doing the mambo across the mizuna, the sight of it will only upset the guest more—get it off the table immediately. Take Steps to Remedy the Situation: Go directly to the person who can
process. You could carry out all of the previous steps, but all is for naught if the guest never gets the replacement steak or if the round of drinks that you promised to buy are still on the check. Any goodwill that you engendered by offering to take care of the guest’s flawed experience is gone when the guest doesn’t get what was promised. The more often you carry out these steps in guest recovery, the more precise your judgments will become. Just think of it as the difference between knowing when you just have to apologize to your mate and when you need to bring home flowers.
accomplish that. For example, if the manager or maître d’ is the only
At Our Best
person allowed to talk to the chef, then go find him or her—pronto!
The common themes that define the professional restaurateur are,
Give the Guest an Accurate Time Frame for the Resolution: Once the wheels
first, it is our job to provide the finest food and beverage to our guests
have been set in motion to correct the problem, you should go to the
no matter what the circumstances, and, second, we care for people. At
guest to let him or her know how long it will take. An honest and
a certain point, the work transcends the earthly bonds of business and
accurate estimate will help you to build your credibility.
we become caretakers. But it is the feelings we get from performing
Bring the Replacement Personally: Doing this shows personal concern and allows the waiter to confirm the guest’s satisfaction, or lack thereof, immediately. Make It Up to the Guest Here is where professional judgment and experience can really come into play. The most important thing to recognize is that there are
organized acts of kindness that keeps us coming back day after day, meal after meal, guest after guest. This article was excerpted from At Your Service: A Hands-On Guide to the Professional Dining Room by John Fischer. John Fischer is an associate professor of hospitality and service management at the CIA.
different kinds of problems, of varying degrees of seriousness. There
mise en place no.62, December 2012
Following the Presidential Trail
seminar rooms, and state-of-the-art demonstration kitchen,
College presidents do a lot of, well, presiding. They preside over
to enhance the student experience and advance the culinary
ceremonies—many of which look a lot like well-scripted pieces
profession with innovative, world-class programs and events.”
of theater. In the past few months, President Tim Ryan has
Richard Marriott expressed his delight at the Marriott’s ongoing
presided over some very exciting events at both the Hyde Park
relationship with the CIA when he said, “We are happy to support
and San Antonio campuses. But what most people don’t realize
the great education and high standards of the CIA. Everything
is that each of these ceremonies represents countless hours of
here is done with the highest of standards.”
grueling negotiation, discussion, and planning. Ceremonies are celebrations of all that work. And today, under Tim’s leadership, the Marriott Pavilion and The Bocuse Restaurant are under construction in Hyde Park, and we have opened Nao—New World Flavors restaurant in San Antonio. For each, we have had or will have a ceremony to mark the monumental work done. At each, the president has, or will, preside.
Marriott Pavilion Groundbreaking Amid a shower of biodegradable confetti and loud applause, the CIA broke ground on the new Marriott Pavilion. The
For the ceremonial groundbreaking, shovels were replaced by— what else—enormous forks and spoons. Dignitaries and friends of the CIA who participated were President Ryan, Richard Marriott, former CIA Board Chairman Richard Bradley, current Board Chairman Charlie Palmer ’79, Jack Quinn of Ecolab Inc., Daniel Curtin from the Louis Greenspan Charitable Trust, State Senator Steve Saland, and Professor of Culinary Arts Jonathan Zearfoss.
The Bocuse Restaurant: A New Take on French Cuisine
42,000-square-foot-theater/conference center will be built as an
The walls are stripped to the studs and the floors have been
extension of the existing J. Willard Marriott Education Center.
ripped up. The space, once occupied by the CIA’s award-winning
With its 800-seat Ecolab Auditorium, conference center with
Escoffier Restaurant, is now unrecognizable. By 2013, it will be
unique “shovels” were used at the groundbeaking for the new marriott pavilion
the new structure will, according to Tim, “Offer opportunities
rendering of the bocuse restaurant, opening in february 2013
transformed—through the vision of world-renowned hotel and
of Nao—New World Flavors is a true milestone for culinary
restaurant designer Adam Tihany—into a stunning and up-to-date
education and for how we, as chefs, think about the cuisines of
French restaurant. The CIA’s new Bocuse Restaurant will provide
Latin America. The flavors of the New World are calling to be
a dining experience that is inspired by traditional French regional
discovered, and the CIA is proud to showcase them to our guests
cuisine, re-envisioned through the lens of modern techniques.
in the dining room at Nao.”
The menu will include creative new interpretations of classics selected from the bistros of the French countryside as well as the sophisticated restaurants of Paris.
Under the direction of Executive Chef Geronimo Lopez-Monascal, a Venezuelan native with more than 20 years of culinary experience, and General Manager Robert Rodriguez ’97, the
The exciting new decor of the restaurant will be more
restaurant will explore the flavors, ingredients, techniques, and
contemporary and less formal than the Escoffier Restaurant. As
traditions of Latin America. In addition, the Visiting Chef Series
always, CIA students will be staffing the kitchen and dining room
will feature guest chefs from Latin America who share their
under the direction of the CIA’s expert faculty. We hope you will
culinary expertise as instructors-in-residence for the college’s Latin
stop by and help us pay homage to the father of modern French
Cuisines Certificate Program.
cuisine, Chef Paul Bocuse.
The opening was the hottest ticket in town—especially when Tim
Nao—New World Flavors Restaurant Opens
and San Antonio philanthropist and CIA partner Kit Goldsbury
In August, we celebrated the opening of the CIA’s newest
on magician’s “flash paper” that was stretched over the doorway of
restaurant and teaching venue—Nao. Tim expressed why Nao is
opted to open the restaurant by igniting a Nao sign emblazoned
so timely and important when he said, “The CIA opened our San Antonio campus to help elevate the cuisines of Latin America to their rightful place among great cuisines of the world. The opening
tim ryan and kit goldsbury “light the way” into NAO at the restaurant’s opening
Le Voyage Extraordinaire By Aubrey King ’11
Many students attending the CIA can’t decide if
Bright and early every morning, our French tour guide, Elizabeth,
they should stay the extra 17 months it takes for
greeted us in her charming French accent with the words, “Good
the bachelor’s program after completing their
morning sweetie pies!” With her master’s degree in history,
associate degree. The decision was an easy
Elizabeth was like a book filled with knowledge. She was our
one for me when I learned that the bachelor’s
translator, nurse, encyclopedia, dictionary, and, at times, our
program included a three-week Food, Wine, and
mom. Her love of food and fine dining made having her as our
(Agri)culture trip. Students can pick a destination
private tour guide extra-special. We all adored her. CIA Assistant
based upon their interest. The CIA has very
Professor of Culinary Arts Hubert Martini, who happens to be
detailed itineraries for trips to the Pacific
from Strasbourg, France, was the faculty member for our trip.
Northwest, California, Spain, China, Italy, and
He brought humor, a strong dose of French lifestyle knowledge,
France, all guided by a CIA faculty member.
a bit of his own history, and, of course, his love of terrines to the
Though I’d been to France before, I knew this trip was going to be unique because I
trip! I loved this entire experience but wanted to share just a few highlights that were most memorable for me.
was traveling under the auspices of the best
The sunlight glinted off 25 tin plates filled with briny oysters, a
culinary school in America. From having
slice of lemon, D.O.C. Normandy salted butter, and a slice of a
lunch on the beach prepared by Olivier
baguette. Chilled, crisp Semillon glowed in wine glasses. This
Roellinger’s sous chef to a kitchen tour to
is the feast that awaited our band of young chefs after a day of
a four-course lunch at the ultra-famous
walking through Arcachon on the southwest coast of France.
Helen Darroze Restaurant in Paris—it was clear that a CIA-sponsored educational
Following an oyster tasting, led by the oyster farmer herself, we boarded a private boat to tour the oyster beds off the coast in the
trip was very special and could not be
Atlantic Ocean. This was just one of 40 places we visited on our
replicated by anyone else.
CIA Food, Wine, and (Agri)culture trip through France.
Farm to Table: A French Way of Life
plastic booties and jackets, we were wide-awake and ready for our
Chef Olivier Roellinger is world-renowned for his Michelin three-star
all species as we passed through the gigantic cold warehouse. From
restaurant Les Maisons de Bricourt and his innovations in the use of herbs and spices. When we arrived at his restaurant, which overlooks the Normandy beaches, we were greeted by Chef Emanuel Tessier, Roellinger’s sous chef and partner in a newly established spice school. With his foraging bag in hand, he took us on a hike along the rocky shore, identifying, picking, and letting us taste the various herbs that grow naturally at the beach. Tasting a green salty herb that mirrored the flavor of oysters was a revelation. We eventually made our way to the restaurant’s herb garden, then on to an inviting grassy beachfront lawn scattered with beach blankets and picnic boxes. Each box held an eight-course lunch prepared by Chef Tessier and his team. Fresh vegetable salad in a house-made curry spice mix, miniature sandwiches with local butter and ham, and a sweet and savory curry macaron were just a few of the bites we enjoyed in the sun. A picture of us at that moment would have been captioned, “Bliss.” We all agreed that life could not get any better! After lunch, Chef Tessier took us on a tour of the spice school, where he educated us about the power of spices. He served us food enhanced
tour through the fish market. Fishermen cleaned and stored fish of there, we were taken to the impressive and immaculate meat building, where whole cows, pigs, sheep, and buffalo hung in perfect rows. After our fascinating and aromatic tour through the produce, cheese, and flower areas, you can only imagine how hungry we all were. Our tour ended at a café in the market, where we had a breakfast of croissants, artisanal meat and cheese, and, of course, the best French roast coffee. Meeting all the talented and enthusiastic people working in our industry in France was particularly special because it showed us that no matter where we are in the world, we belong to a family of people who love hospitality and delicious food. Even though none of us knew much French, we were able to communicate by speaking the common language of cooking, baking, and wine—making the Food, Wine, and (Agri)culture trip extraordinary. Of course, being able to share experiences with my fellow students, who all possess a burning passion for the gastronomic world, made it the experience of a lifetime. Aubrey King is currently enrolled in the BPS program.
by the specific spice blends he and Chef Roellinger have developed. As young chefs, our eyes were opened to a new world that day.
To Market, to Market to Buy a Fat Pig! You might think it’s a hardship being awakened at 4 a.m. when traveling. But when you have the opportunity to take a private tour through the largest market created specifically for chefs and restaurateurs, that wake-up call is as easy as pie. Built in 1110, Les Halles de Paris was demolished in 1970 to make way for a newer and larger market located just outside of the city. Known as Forum des Halles, the market covers more than 1,400 acres and sells everything from whole animals to seasonal flowers. Dressed to the “nines” in
aubrey and guide, elizabeth
oysters fresh from the sea
mise en place no.62, December 2012
10th Annual CorCIA
Food & Wine Festival & Golf Classic
On June 18, 2012, under sunny skies, Certified Master Chef Dale Miller ’79 and Brad Rosenstein (Cornell ’83) celebrated the 10-year anniversary of the CorCIA Food & Wine Festival and Golf Classic at the Albany Country Club in upstate New York. The event raises funds for educational scholarships at both The Culinary Institute of America and Cornell University. In the past nine years, CorCIA has raised more than $500,000, with the proceeds shared equally by the two colleges. This year, approximately 100 participants played golf on the Robert Trent Jonesdesigned course and more than 200 guests enjoyed the food and wine festival. The entire day was incredibly successful—filled with great food, a fun round of golf, and the knowledge that students at both colleges would ultimately benefit. Dale was delighted to be able to present the CIA with nearly $28,000 this year.
winners of the golf classic
Led by the indefatigable Dale Miller, 15 celebrity chefs—many of whom were CIA alumni and faculty—participated in the event. Among those attending were Dr. Tim Ryan ’77, Chefs Fritz Sonnenschmidt and Noble Masi, Alumni Council members Susan Roth ’79 and Lisa Brefere ’78, and Chairman of the CIA’s Society of Fellows Dr. Joel Spiro and his wife Kira. Stephen Asprinio ’01, sommelier, restaurateur, and a Bravo! Network Top Chef champion, served as the energetic emcee. CIA alumnus Rob Heenan ’88 traveled all the way from Alabama to attend. Rob, who is currently the executive pastry chef at the Country Club of Birmingham and an enthusiastic supporter of his alma mater, said, “This business is all about what you put into it. The CIA gives you the building blocks to succeed in life and opens many doors.”
dr. joel spiro and dale miller
Rob’s sentiment was shared by many at the event—all of whom were looking forward to returning next year!
the cia team
silent auction items
Hitting the High Notes Chefs are used to hitting high notes in the kitchen—the perfect mother sauce, a cassoulet to die for, or a tarte tatin that makes the mouth water. And chefs have been known to hum a tune while cooking or bang out drum tattoos on the side of saucepans. As it turns out, members of the CIA’s Culinary Notes are full-fledged musicians who just happen to have found their calling in the kitchens and bakeshops of the college. In August, the group performed for the CIA community, presenting a diverse program of music designed to appeal to all listeners. Billed as a fundraiser, the monies collected went to
dominique ovellette and blayre miller
secure new instruments for the club and to support future club activities. Here’s a look at the eclectic program they put together.
Performer Music Lea Aclan
Pirates of the Caribbean Theme “Prelude in C Major” by Rachmaninoff
Blayre Miller & Dominique Ovellette
“In Your Arms” by Kinna Grannis, “Animal Tracks” by Mountain Men, “Skinny Love” by Bon Iver, “When I’m With You” by Best Coast
“We Could Happen” by AJ Rafael
“Minuet #3” by Johann Sebastian Bach
“Wasted” by Jules Crespy
“Concerto #2 in D Major” by J. B. Breval
“It Ends Tonight” by The All-American Rejects
“Hallelujah” by Leonard Cohen
“Gravity” by John Mayer, “Call Me Maybe” by Carly Rae Jepsen
The club’s board members include Lea Aclan, president; Chris Rumley, vice president; Mikey Wright, treasurer; and Jameson Brown, secretary. They are doing a great job of getting out the word to other musicians on campus that there is an outlet for their creativity that extends beyond the kitchen.
mise en place no.62, December 2012
matthue tompkins, chris rumley, and lea aclan
The Diabetes-Friendly Restaurant By Jennifer Stack ’03
It just makes sense for your restaurant to be diabetes-friendly, and with a little thought and preparation, it’s easier than you think. It’s smart business to capture the market share of the 11.3 percent of Americans (25.6 million) age 20 years and older with diabetes (American Diabetes Association). If you can make them comfortable at your establishment,
All Carbs are NOT the Same People with diabetes will have a better blood sugar response to a meal depending on the type of carbohydrate they consume. Different types of starches and sweets will affect blood sugar to varying degrees. This
they’ll be back and your profits will show it.
is referred to as the glycemic response. It is how fast and how high
Diabetes is characterized by high blood glucose (blood sugar) levels
whole grains and fiber-rich vegetables and fruits are preferred because
that result from defects in the body’s ability to produce and/or use insulin. The hormone insulin helps regulate and keep sugar in our bodies at an even level. Management of the disease requires a person to stay within an individualized carbohydrate budget for each meal and snack. Since all carbohydrates turn to sugar when digested, this “budget” approach helps them keep their blood sugar within healthy limits—avoiding the complications of unmanaged diabetes like heart attacks, kidney failure, blindness, and amputations.
blood sugar rises after eating a specific food. Less-refined starches like they may be less likely to result in a rapid rise in blood sugar. The type and amount of starch or sweets—along with the cooking methods and what else is consumed at the same time—will affect someone’s glycemic response to a meal.
Menus and Carbs There is some confusion about what constitutes a diabetes-friendly meal, even among people with diabetes. However, there are some simple truths that can make it easy to accommodate a person with diabetes at your establishment. Carbohydrate control is the primary focal point of the diet. Most often, a person with diabetes will arrive at your restaurant knowing how much they have in their “carbohydrate budget” to maintain a healthy blood sugar response after the meal. And there are easy ways that a diabetes-friendly restaurant can provide a well-rounded meal. Offer half-cup, controlled portions of carbohydrate-rich foods such as grains, potatoes, and breads. Provide carbohydrates that come from whole grains and minimally processed, fiber-rich foods like legumes, fruits, and vegetables. Offer generous portions of non-starchy vegetables to help your guest feel full while staying within his or her personal calorie and carbohydrate budget. Use heart-healthy fats in amounts that keep the meal satisfying without providing too many calories. Serve modest portions of lean protein from fish, chicken, eggs, red meats, tofu, and legumes to help make the meal more sustaining. Focus on fresh and minimally processed ingredients that are naturally lower in sodium and provide flavor without having to be heavily seasoned with salt. Finally, use flavorenhancing techniques like searing, reducing, infusing, and marinating with top-quality ingredients to coax the maximum amount of flavor and enjoyment from the food.
Sweet Indulgence Sugar does not have to be avoided when someone has diabetes, but it needs to be counted as part of the carbohydrate budget for the meal. The use of non-nutritive sweeteners like Splenda®, NutraSweet®, or stevia extract helps to lower the carbohydrate content of desserts. But each comes with a flavor change that is tolerable to some and not to
others. Some people would prefer to have a smaller portion of the real thing than use these artificial sweeteners. And the answer isn’t always the use of these non-nutritive sweeteners, as most desserts still contain large amounts of carbohydrate from flour and/or fruits. Top that off with the calories and saturated fat from butter and cream, and a person with diabetes will have to be very careful when dessert rolls around. When you offer your guests the option to swap out the starch of an entrée for more vegetables, they can then save carbohydrates for dessert and finish the meal on a sweet note. Ultimately, your goal is to provide guests with what they request. Helping people with diabetes make adjustments to their menu selections will allow them to go out and enjoy the company of others while keeping their blood sugar within the proper limits. You will gain patrons and a new customer. Think about it; if even a small percentage of the people with diabetes are dining out and looking for a healthy yet delicious meal, they can bring their dining dollars to your establishment. If you are willing to make these simple accommodations, don’t keep it a secret! Make sure you have a notation on your menu that you are willing to make carbohydrate substitutions available. You will succeed in making your customers feel safe, understood, and catered to. For more information about diabetes, visit www.diabetes.org.
Consider presenting the table with
Offer to serve only half of the entrée at
Keep portions of rice, potatoes, corn,
A small portion of the real thing may
something other than a basket of
the table and pack the rest to go before
peas, and other grains and starches
be more satisfying than a “sugar-free”
bread and butter like…
the plate is delivered to the guest.
to a ½-cup cooked portion. Although
Vegetable crudités with a yogurt-
Expand the number of fish and seafood
Seasoned, unbuttered popcorn made
Shallow poaching skinless chicken with
in olive or canola oil
a flavorful broth prevents dry meat and
Flavorful consommés with vegetable garnishes Salads or vegetables with olive or canola oil-based dressings Tapas or small plates, which can function as both appetizers and portion-controlled entrées.
provides a sauce to go with the entrée and vegetables. Create entrées in which meat is not the main focus and vegetables take center stage. Create hearty soup-stews from degreased braising liquids. Load up the
many people can have larger portions, they may choose to save some of their carbohydrates for an appetizer. Use a ½-cup measure to keep portions accurate and consistent. Offer more whole grains like quinoa, brown and wild rice mixtures, and barley. The fiber in these slows the rise of blood glucose. Expand your offerings to include more non-starchy vegetables.
Offer mini-portions of desserts and allow guests to buy just one or two. If desserts use non-nutritive sweeteners in place of sugar, the portions still need to be small since white flour is a carbohydrate, too. Include desserts that have fiber from whole fruits and whole grain flour. Butter, shortenings, and heavy cream may not have carbohydrate but they do contain saturated fat, which is not
“stoup” with non-starchy vegetables and
Allow guests to swap out the starch at
desirable either. Keep portions of rich
garnish with protein.
the meal with extra vegetables. Some
desserts small and pair with berries or
people prefer to save their carbohydrate
for a treat at dessert. Jennifer Stack is a registered dietitian and CIA associate professor of liberal arts.
mise en place no.62, December 2012
Heading to the Front By Courtnay Kasin
There has been a shift in the jobs that culinarians are pursuing after
In the past, new students would arrive at the CIA positive they would
graduation. Once, it was thought that the only place to go was into
graduate and take a back-of-house position—at least for a few years. But
the restaurant kitchen. As an instructor for the capstone course at the
after taking courses and having the experience of working with clients
CIA in front-of-house service, I have seen a change in our students’
in the dining room, many students opt for front-of-house jobs. Another
desires, and more of them are veering away from the white walls of the
reason for this apparent change is the practicality of wages. According
kitchen to work in the plusher environs of the front of the house. Why?
to payscale.com, the national average salary for a line cook is $30,000
The hours are shorter, there is ample opportunity for person-to-person
and the average for a sous chef is $48,000. Conversely, the salaries for
contact, there is air conditioning, and the salary is often higher. It is a
wait staff, bartender, host, assistant manager, and sommelier range
different world in the front of the house.
from $33,881 to $69,164. Of course, these are general numbers and
In the CIA’s associate degree program, service courses prepare graduates to understand the psychology of service, professional standards of performance, and the fundamental skills needed for front-of-house service. Students advance through contemporary and formal restaurant service before
vary depending upon the type, size, and style of a restaurant. Every day, our graduates are obtaining gainful employment at some of the top restaurants in the country. In New York City alone, graduates work at Café Boulud, Del Posto, Lincoln, Gramercy Tavern, and Gotham Bar and Grill, to name just a few.
graduation. Beverage service and
Having been in the restaurant
decanting, as well as higher-level,
business for 10-plus years prior to
table-side service skills, are taught in
coming to teach at the CIA, I fully
a hands-on environment. In addition
understand and appreciate the
to these skills, our graduates have
education CIA students are receiving.
knowledge gained through an extensive
They “do” and “understand.” They
wine studies program that involves
don’t just “theorize.” Their confidence
participation in restaurant-based wine
level is high because they have had
and food tasting.
the chance to gain muscle memory
Students who continue on to get their bachelor’s degree are encouraged to take Advanced Wine Studies, Beverage Operations Management, Advanced Principles of Service Management in Hospitality, Current Issues in Hospitality Technology, and Consumer Behavior. The management courses provide them with a deep theoretical
from repeated hands-on execution of tasks. When you hire a CIA graduate, it’s the equivalent of hiring an employee who has already worked in the industry for some time. In addition, and this is important, I can be certain they have the training to control and professionally extract a Champagne cork without fear!
knowledge. This knowledge, and the
Courtnay Kasin is a CIA lecturing
skills they learned and mastered in the
instructor of hospitality and service
live learning environment, sets them
apart from graduates of other schools.
The Diabetes-Friendly Kitchen
Peeking Behind the Wallpaper
125 Recipes for Creating Healthy Meals
The Gilded Age of Hotel Dining
By Jennifer Stack ’03 The Diabetes-Friendly Kitchen combines healthful
By Arno Schmidt
ingredients with seriously
For those alumni who remember
delicious cooking to create
former CIA chef-instructor
meals that are geared
and Trustee Emeritus Arno
for people with diabetes,
Schmidt, this book will be a revelation and a delight. Using family album-style pictures and first-person stories, Chef Schmidt shares his experiences working at some of the most prestigious hotels in the world—from his apprenticeship at the Hotel Bellevue in Bad Gastein in Austria to Hotel Beau Rivage in Geneva, Switzerland to the St. Regis Hotel in New York. Also included are one-of-a-kind menus with Chef Schmidt’s own handwritten notations.
but satisfying for everyone. Within its pages you’ll find recipes like blue cheese chips, lobster corn chowder, almond-crusted baked scallops, fennel salad with blood orange vinaigrette, and scrumptious desserts like chocolate cappuccino shortbread with dark chocolate glaze. The DiabetesFriendly Kitchen also features the latest nutritional guidelines; plenty of tips on everyday, diabetes-friendly cooking; and sensible advice on meal planning and glucose control. You’ll never again have to choose between what’s good for you and what’s just plain good, again.
Pairing with The Masters
Garde Manger, Fourth Edition
A Definitive Guide to Food & Wine
By The Culinary Institute of America
By Ken Arnone ’92, CMC and Jennifer Simonetti-
This new edition is filled
with the most up-todate recipes, plating
This unique book
techniques, and flavor
combines the talents
profiles being used
and expertise of
in the field today.
New information on
Chef Ken Arnone
topics like artisanal
and Master of Wine
cheeses, styles of pickles and vinegars, and contemporary cooking methods have been added. Hundreds of full-color photos
Jennifer Simonetti-Bryan. The nearly 100 recipes demonstrate varied cooking techniques and flavor profiles, and provide steps for choosing an accompanying
and a total of 450 recipes—100 of which are new to this edition—
wine. More than just a list of pairings, every recipe has a “Wine
are included. This comprehensive guide includes detailed
Pairing Summary Page.” On it you will find the reasons why
information on cold sauces and soups; salads; sandwiches; cured
certain combinations worked and others didn’t, taste and texture
and smoked foods; sausages; terrines, pâtés, galantines, and
comparisons, and suggestions on how to avoid common pairing
roulades; cheese; appetizers and hors d’oeuvre; condiments,
pitfalls. It’s a resource for all chefs and lovers of great food and
crackers, and pickles; and buffet development and presentation.
mise en place no.62, December 2012
Women in Foodservice Sweet Reinvention Paula Waxman ’79 got her first taste of the culinary arts as a teen
churning means the ice cream is not pumped full of air and is very
in the Bronx, when she would rush home from school to watch the
creamy. “There’s excitement and drama in the process itself as you
talented Julia Child and Graham Kerr on TV. After graduating from
watch the mist from the liquid nitrogen envelop the mixer,” Paula
Queens College with a degree in food and nutrition, Paula thought she
would further her culinary aspirations on a trip to learn at the right hand of some of France’s great chefs. One of her professors convinced her that learning the basics was the
Paula set about learning the process with her signature enthusiasm. She immediately saw the element of “showmanship” when producing this product. She convinced a
first order of business and directed
friend, who is a party planner,
her to the CIA. “I took a ride up to
that live demonstrations would
Hyde Park and saw what was going
invigorate gatherings. A couple
on,” Paula recalled. “I was blown
of trial events with delicious
away by the school.”
flavor combinations like Chai
Accepted to the college, Paula had
with pistachio and date and
a successful academic experience,
brown sugar-blackberry met with
characterized by her drive to go
rave reviews. Paula then held a
above and beyond expectations.
demonstration for the catering
But the reality of graduating into an
department of the famed Fairmont
industry where the kitchens were
Copley Plaza Hotel in Boston.
completely dominated by men had
Two weeks later, she was booked
her backing away from a career in
for their in-house party, creating
the restaurant business. Instead, she
liquid nitrogen ice cream and
found a job at California-based S.E.
combining entertainment, science,
Rykoff & Co., a large supplier of
and craveable dessert into one
restaurant goods. There she thrived
as a foodservice consultant to
As passionate as Paula is about
internationally known celebrity chefs
developing and sharing her dessert
like Wolfgang Puck, well-respected
creations, she is equally enthusiastic
restaurant chains, and successful
about passing along her love of
foodservice operators. “I understood
learning. For that reason, she has
what their needs were; we spoke the
endowed the newly established
same language,” she recalled. “I was
Waxman Family Scholarship. It’s
still working in the industry, which
designed to nurture students in
was my passion.” Her combination of out-of-the-box
programs with a special emphasis
thinking, taste for the innovative,
on those currently working in
and a wish to use her expertise in a woman-owned business led Paula
school cafeterias, nursing homes, assisted living facilities, hospitals,
to her current venture—’Wiches of Boston. The seed of the idea for
prisons, etc. “I so often see the sense of confidence those of us who
the company was planted when she saw a Food Network show about
attended the CIA have,” she explained. “My gift offers a leg up to
the revolutionary use of liquid nitrogen to make ice cream. Unlike
those who couldn’t attend school full time.”
the standard freezer or churning methods, the application of liquid nitrogen—at minus 320 degrees— freezes the ice cream instantly, so there is no chance for big ice crystals to form. Moreover, the lack of
the CIA’s Continuing Education
Thanks to her own CIA education, Paula has complete confidence in her new company, ’Wiches of Boston, a sweet reinvention of her foodservice career.
Professor Dieter Schorner at 75 Being a teacher is like being a farmer. All of your land is not the same. After you sow the seeds, some areas need more care than others. It’s the same with students. Not all are alike. Sometimes you need to give one more care. But often the toughest ground yields the sweetest fruit.—Dieter Schorner
chefs at the Apple Pie Bakery Café on the Hyde Park campus in 2000. And just recently, he traveled across the globe to spend a few months teaching at our new campus in Singapore. What keeps a man of 75 so vibrant, youthful, and engaged? According to Chef Schorner, it’s “discovering the talent in young people and inspiring them to grow and flourish.” The legacy of a man like Chef Schorner is not yet fully known. Like the farmer who sends his harvest out into the world to nourish others, so Chef Schorner sends his students out to do the same. Only time will tell how they each go on to change the world of food. But Chef Schorner has infinite faith that they will do just that.
When the phone rings on Sunday mornings at Dieter Schorner’s house, he knows he’ll hear the voice of a 12-year-old boy on the other end of the line. Passionate about baking, the youngster was looking at the CIA faculty listing on the Internet when he came across Chef Schorner’s name. Then and there, he decided he needed Chef Schorner as his mentor. With his mother’s help, he tracked Chef down and they have been speaking most Sundays for the past six months. Chef Schorner guides the young man through the conundrums of cupcake filling and icing application. He is, once again, being called upon to serve as inspiration and mentor—and he loves it. That young boy doesn’t really understand that he is being mentored by one of the most recognized pastry chefs in America. He doesn’t know that the man who talks to him on Sundays redefined the role of the pastry chef in restaurant and hotel kitchens; owned the ultra-successful, Patisserie-Café Didier in Washington, DC; and was the esteemed pastry chef at such distinguished New York City restaurants as Le Cirque, Le Chantilly, La Côte Basque, and L’Etoile. He doesn’t realize that Chef Schorner’s list of kudos and accolades include Time magazine naming him the Best Pastry Chef in the United States and Food & Wine magazine listing him among America’s Best Chefs—both in 1988. He probably isn’t aware that Gourmet magazine declared Chef Schorner “one of the indisputable grand masters of his métier.” And that, in 2008, he was inducted into the Pastry Art & Design magazine Hall of Fame—solidifying his place as a baking and pastry legend. He may not know these things, but Chef Schorner’s students at the CIA certainly do. Since 1999, to the great good fortune of CIA students, Chef Schorner has turned his considerable talent and focus on teaching at the college. He has taught every conceivable baking and pastry course, and is currently teaching Basic and Classical Cakes. Always up for a challenge, he was one of the opening
mise en place no.62, December 2012
CIA Grads Head to Germany
Alumni Win National ACF Honors Two CIA graduates won major awards from the American Culinary Federation (ACF) at the organization’s national convention in Orlando, FL in July. Donald Miller ’76, executive chef for University of Notre Dame Food Services in
Thanks to the Congress-Bundestag Youth Exchange for Young Professionals (CBYX), CIA alumni Avida Johnson ’12, Alexis Mantis ’11, and Stephanie Michalak ’12 are heading to Germany to participate in the 2012–2013
South Bend, IN received the Chef Professionalism Award for 2012. The award is presented to the culinarian who exemplifies the highest standards of professionalism through certification, continuing education and training, culinary competitions, and community involvement. The Hermann G. Rusch Chef’s Achievement Award was presented to Wilfred Beriau ’71, a retired culinary educator now living in Maine. The Rusch Award recognizes chefs who share their knowledge with others over many years and are a source of information and guidance for other culinarians. Also honored at the convention were well-known CIA alumni Cat Cora ’95 and Rick Moonen ’78. Cora was named a Celebrated Chef and Moonen earned a Cutting Edge Award in recognition of his leadership and service to the profession. Nora Galdiano ’94, executive chef for Hilton in Altamonte Springs, FL, also
fellowship for work and study. The yearlong, federally funded fellowship is highly competitive, accepting only 75 U.S. citizens out of a pool of 500 applicants. While in Germany, the three will attend a two-month intensive German language course, study for four months at a German university or professional school, and complete a five-month internship with a German company in their career field. This program is a joint venture between the U.S. Congress and the German Parliament (Bundestag). Best of luck to our newest graduates as they learn and grow through international exposure to culture and food.
received a Cutting Edge Award.
SkillsUSA Success The stakes: Gold! The dates: June 22–26. The site: Kansas City, MO. As it has done for the past eight years, the CIA fielded a team of students to compete at the SkillsUSA National Leadership and Skills Competition. This year, CIA student Kayla Stock competed against 28 other students and earned the gold medal in the postsecondary culinary arts competition. Kayla successfully prepared a three-course meal from a mystery basket. Over the years, students from the CIA chapter of SkillsUSA have won eight New York State competitions and have “placed” seven times at the national level—earning five gold medals and two silver. “These achievements prove that CIA students are the best competitors in the USA and are destined to become the top leaders in the foodservice industry,” says CIA SkillsUSA adviser Robert Mullooly ’93, associate professor of culinary arts. CIA faculty who made this year’s trip were Bruce Mattel ’80 and April Goess ’03. Both served as Technical Committee members and Bruce served as Tech Chair for the competition. Admissions officers Michelle Mullooly, Larry Lopez, and Terri Ann Parks attended along with CIA Ambassador Noble Masi, who worked the baking competition. A hearty congratulations and thank you to Rob and the students on their success!
cia skillsusa advisor rob mullooly and gold medalist kayla stock
Past, Present, and Future Perfect By Felicia Zammit
“Ecolab is Everywhere It Matters. Because what we do—and
According to Dr. Victor A. L. Gielisse, vice president for advancement and
how we do it—matters everywhere.” That is the Ecolab motto.
business development at the college, “The CIA is extremely proud of its
If you ever stop and think about everything you do in a day,
long-term relationship with Ecolab—a strong and committed global strategic
from freshening your hands to sleeping in a clean hotel room to
partner that supports not only our core education mission and institutional
having clean plates to eat off of to safe food at restaurants, more
values, but is extremely supportive of our campus-wide transformational
than likely, Ecolab had a hand in it.
development. It is this level of corporate support that allows us to continue
In 1923, with the creation of Absorbit®, a carpet cleaner,
to differentiate and drive our leadership strategy forward.”
Mr. Merritt J. Osborn formed Economics Laboratory—which
There are many mutually beneficial rewards when working with a company
provided economic solutions developed through laboratory
that has such a long history with the CIA. For decades, that partnership
research. What started as one man with an idea is now a global
has allowed our students to use top-notch products, while providing Ecolab
enterprise with more than 40,000 employees. The company
access to the future leaders of the foodservice industry. Mr. Hickey states
develops comprehensive solutions that provide and protect clean
that, “Our support of the CIA and its programs is focused on reinforcing
water, safe food, abundant energy, and healthy environments.
the values of food safety and cleanliness, and, ultimately, the delivery of
You may not know that Ecolab has been behind the scenes to
superior guest satisfaction. In addition, we rely on our relationships with
meet your sanitation needs, but the CIA does.
the CIA staff and students for feedback on trends and issues facing the
For several decades, Ecolab has been working with the CIA to provide products that maintain food safety and sanitation. On
profession. The insights they provide help us to become a better overall partner.”
any given day, the CIA uses Ecolab warewashing detergents,
The relationship between the CIA and Ecolab thrives because the two
sanitizing agents, floor cleaners, and hand sanitizers to maintain
have so many shared goals. Mr. Hickey expresses this idea most eloquently
that gold standard so many have come to expect. “Our
when he says, “The most rewarding part of our work with the CIA is seeing
decades-long relationship is based on a shared commitment
enthusiastic new talent enter the industry and leave their mark. Ecolab is
to help ensure a strong future for the restaurant and food
honored to contribute to the CIA’s work in helping prepare students for the
service industries,” says Michael Hickey, president of Ecolab’s
demands of tomorrow.” And the CIA is honored to have such a steadfast
institutional business. “One of the best ways to realize that vision
partner in Ecolab.
is to support the CIA in its work to prepare future culinary leaders. Today, CIA graduates are making a positive difference in foodservice establishments around the world and we’re proud to be a supporter and partner.” And Ecolab goes above and beyond in its support of the college. It sponsors the college’s annual Leadership Awards, participates in CIA Society of Fellows programs, and has used naming opportunities on our campuses to offer support to the college infrastructure. In fact, Ecolab recently agreed to generously sponsor what will be known as the Ecolab Auditorium, an 800-seat theater in the soon-to-be-built Marriott Pavilion. The 42,000-square-foot Pavilion is specifically designed to advance culinary education, innovation, the arts, and student life.
mise en place no.62, December 2012
Why Give? Robert “Bob” Sceals ’73 A member of the last class to go through the New Haven Restaurant Institute and the first to graduate from Hyde Park, Bob came to the CIA under the GI Bill as a disabled veteran.
What motivates you to give? First and foremost, I am tremendously proud of the CIA, and
What makes giving meaningful? I believe it’s part of human nature to help out your fellow comrades and I truly believe in charity. It’s part of completing the circle. The CIA has given me so many opportunities and I want to make sure that others get to have the same experiences as I did. In my lifetime, I have been able to showcase my skills to so many individuals, teaching them tricks and techniques along the way to help them better their craft. A chef never gives away all his secrets, but to be able to teach someone something that you learned is an incredible feeling. I would not have been able to do that without the skills I learned at the CIA.
the opportunities it provided me. When you leave the CIA, there
How do you give?
are so many avenues you could take in the foodservice industry
I’ve been working very closely with the Planned Giving division of
and with a CIA degree, you’re always able to find work and job
the Advancement Office to leave a charitable bequest to the school.
security. Second, the school is a glorious place with a prestigious
This is the best way for me to ensure that the CIA continues to provide
name. However it has lots of competition. I give back so that the
students with the education they deserve. I also give back to the CIA
CIA can remain the best. There is no other cooking school in the
by sharing my pride in the school with friends, family, and others in the
world that you can graduate from and be seen not only as a chef,
industry. Alumni must be proud of their school and need to help each
but as a leader. I am extremely proud to call myself an alumnus.
other out. I let everyone know how much respect the CIA has for the
Lastly, I’m motivated to give because of the ethics and values my
craft and for its students.
professors taught me. I was told to be honest and work hard and it will pay off. That was absolutely true! The school is honest with you and stands behind its word.
Giving’s Impact Ed Kopp ’12 Chipotle Mexican Grill Scholarship Michael Bailey Endowed Scholarship CIA Faculty and Staff Scholarship Side Towel Scholarship Confrérie de la Chaîne des Rôtisseurs/ Hal J. Rosoff Scholarship
What has been the best part of being at the CIA? The relationships I’ve formed with fellow students, faculty, and staff have created the foundation of skills I will need to be a better professional. I’ve been able to expand my wine education, and, thanks to the amazing beverage professors, passed the first level exam toward my sommelier certification.
Describe your life prior to coming to the CIA.
I had the rare experience of going through the kitchen classes with 12
I grew up on a sustainable farm in Michigan that used humane
excel. Most of my experience had been front of the house, so my knife
methods of raising animals and organic principles for raising plants.
skills were poor. I am left-handed and by the end of the first week I had
I understood exactly where my food came from. My first job out of
cut or burned four of the five digits on my right hand! My classmates
high school was as a dishwasher and, since then, I’ve held almost
motivated me to improve and I went the entire last semester without
every position in a restaurant up to and including general manager.
There was a six-year hiatus when I joined the U.S. Navy to be a technician for the AEGIS weapon system. This took me to ports of call in Asia, the Middle East, and the Mediterranean, where I explored local food markets.
What motivated you to attend the CIA? After the Navy, I studied philosophy and anthropology at the University of Miami in Florida and nursing at a technical college in Lexington,
other motivated and highly talented ACE chefs. They pushed me to
Outside of class I’m founding president of Students for Advanced Career Experience (SACE) and past president for Slow Food. As president of SACE, I helped raise funds for the Side Towel Scholarship and Queens Galley—a local soup kitchen in Kingston, NY. As president of Slow Food, I organized student clubs to participate in the first two Sustainability Days at the CIA.
KY. Each time, however, I continued working in restaurants to pay my way. Once I became committed to a career in hospitality, I found the associate degree program for Advanced Career Experience (ACE) students at the CIA. I codified my years of practical experience with formal training and guidance from some of the best chefs I’ve ever met.
mise en place no.62, December 2012
the escoffier restaurant circa 2011
Charles E. Neff has retired. Royce See retired from the
Crosswinds Corporation, which owns
Jack Demuth retired from the
customer service representative for Aviall
Hiram G. Andrews Center in
Services, Inc., a Boeing Company in
Johnstown, PA, where he was educational is chef-instructor at Sullivan University’s
’68 Edward Sklar is owner of World Wide Marketing in
Fort Lauderdale, FL.
Donald P. Campbell is retired. Michael D’Amore
is field underwriter agent for Ace, Combined Insurance in Chicago, IL. Howard Dempsey is shopkeeper for The Eclectic
Stephen Ames is an active member of the ACF, the Na-
tional BBQ Association, Kansas City BBQ Society, and the Memphis BBQ Society.
Mark J. Schmid is president
He has recently retired from judging
of Schmid-Dewland Associ-
BBQ competitions. Earl Arrowood, Jr. is a professor at Bucks County Commu-
nostalgia shop in Abington, MA. Mark
tive for commercial kitchen equipment.
nity College, where he is the coordinator
David Viveros is culinary
Girard is retired. Glenn A. Meakim is
His company will celebrate its 50th
of chef apprenticeship and culinary arts
arts job coach for South Coast
chef for Smith College in Northampton,
anniversary next year.
programs. He is beginning his 30th year
MA, and is a part-time caterer. He has
is looking forward to spending quality
been married for 48 years, has two sons,
time with his wife, three daughters, and
and two grandchildren.
seven grandchildren. Daniel Terry has retired after 35 years in his position as
Steven L. Camp has retired to Myrtle Beach, SC after
working in Michigan for 50 years. He feels his CIA education was a great asset to him in the foodservice management and catering positions he held over
chef de cuisine at Walt Disney World in Orlando, FL.
there. Earl is a longtime member of the
Paul Blazine is chef at Big Sky Mobile Catering, which
is a natural disaster foodservice company out of Missoula, MT. Dale Gussett is
ACF’s Philadelphia chapter.
Alexander Dering is training specialist and department
chef-instructor at Columbus Culinary
chair for the City College of Chicago’s
Institute in Columbus, OH.
Washburne Culinary Institute in Chicago, IL. Michael J. Lewis has retired from
Thomas Y. Baker is owner of Pomegranate House B&B
in Granbury, TX.
Alfred Ghene retired in 2003 from the Monroe Develop-
ment Center. He now works as a station/ prep chef at Saint John Fisher College in Rochester, NY. Jonathan Swingle is
ates, which is a manufacturing representa-
MA. Roger Newell recently retired and
National Center for Hospitality Studies in
Collection, a multi-dealer antiques and
Educational Collaborative in Seekonk,
supervisor of culinary arts. David Walls
Michael J. Lewis Accounting.
Bruce W. Boore is chef/owner of Hattie’s Cafe & Beanery
in Land O’ Lakes, FL. Michael Cooper
Stephen Buckley is director,
retired. In 2000, he took his wife on a
foodservice and national ac-
five-day dining tour of Paris, where he
count sales for Garden Protein Interna-
ate at the Ritz Hotel, “home” of Auguste
tional in Vancouver, Canada. Andrea
Escoffier. Michael R. Urato is executive
L. Davis is broker/principal for Andrea
chef at Delancy’s Bar & Restaurant in
Davis CRE, a commercial real estate
solutions company in Scottsdale, AZ. Harold L. Laman is executive chef at the Riverhouse Restaurant in West Palm Beach, FL. Jeffrey Marquis is director of support services for the Fort Cherry School District in McDonald, PA. Timothy Ryan is director, food and nutrition at Overland Park Regional Medical Center in Overland Park, KS. Joseph D. Sadowsky is chef/owner of The Breakfast Club in Tybee Island, GA.
ben sutton (center) shares his knowledge
Quality Foods, a catering company in Sa-
John Greco is process engineer 2 for Genzyme Corpora-
line, MI. Benjamin W. Sutton had re-
tion, a biotech/pharmaceutical company
tired but is now a part-time chef-instruc-
in Framingham, MA. Charles Heaton
tor at John C. Campbell Folkschool in
is product development chef for Peaberry
Brasstown, NC. (see above) His daughter,
Culinary, Inc. in North Olmsted, OH.
Maureen R. Sutton ’10, is a chef in the
Linda S. Jacobs is chef/owner of Soup-
banquet department at Hershey Lodge in
to-Nuts Caterers in Washington Crossing,
Hershey, PA. Her fiancé, Aaron Fowler
PA. Her menu includes healthy, vegan,
’97, is chef de cuisine at The Hershey
and vegetarian fare. Mark Kliewer is
Hotel, also in Hershey, PA. Lyndon
executive chef for Morrison Management
Virkler was honored as this year’s
Group in Centennial, CO. David Man-
James E. Graehl is owner of Graehl Frames in Kalispell,
MT. He is into fly-fishing, upland bird hunting, and enjoying life in the great state of Montana. Jeff Howe is a sailboat captain out of Atlanta, GA. Kenneth Lammer is a private chef in Los Angeles, CA, where he is studying to become a registered dietitian and holistic nutritionist. Mercer Mohr is executive chef/ owner of Wild Thyme Restaurant Group
Jeffrey Fredrickson is food
in Sedona, AZ. Michael Ocasio is
and beverage director for
executive chef at the St. Andrews South
Tradewinds Resort Island Grand Hotel
is the owner of Chef Michael Coopers
Golf Club in Punta Gorda, FL.
in St. Petersburg, FL. Paul F. Kerns, Jr. is district manager for Sodexo Campus Services in New York. Bob Sulick celebrated the eighth anniversary of his restaurant, Mulberry Street, located in Manchester, CT. Jeffrey Troiola is corporate/research development chef for Woodland Foods in Waukegan, IL.
Albert M. DeAngelis is executive chef for Z Hospitality
Group in Greenwich, CT. Mark Fortino is president of Fitz Vogt & Associates, a regional foodservice management company in Manchester, NH. Michael Forzano is operations manager for Sodexo at the Applewood Retirement
Lois Braunlich Arguello
Community in Amherst, MA. Robert A.
is pastry chef-instructor at Le
Palka is general manager for Eurest, a
Cordon Bleu College of Culinary Arts
division of Compass Group in Virginia.
ganelli is district manager for Aramark in
in Dallas, TX. Barry Colman is fantasy
Mary Jo Palka is acquisition consultant
in Teaching Award at New England Culi-
Florida. He has been with the company
engineer for Spoon It Up! Catering and
for Pardus, Inc. in Chantilly, VA. Brian
nary Institute, where he is acting chair of
for 15 years. Steven J. Noschese is a self-
Event Services in Cathedral City, CA.
Swyhart is a maintenance technician for
the culinary arts program. Carolyn Van
employed chef in Honolulu, HI. Martin
James Davidson is tournant at The
TEVA Pharmaceuticals in Forest, VA.
Vleck is supervisor of dining rooms at
Sherman is regional vice president of
University Club in New York, NY. John
the Eastview at Middlebury, a retirement
Landry’s, Inc., a multi-restaurant concern
A. Fisher is executive chef for Ala-
community in Middlebury, VT.
out of Lake Buena Vista, FL.
mance Country Club in Burlington, NC.
recipient of the Francis Voigt Excellence
Michael Guerriero is chef supervisor
Richard Barbour received his doctorate in education in
2010. He teaches hospitality and culinary
Dominic A. Fanelli, Jr. is foodservice consultant for
Shamrock Foods Company in Commerce
arts at a high school and two community
City, CO. John J. Leahy is resident
colleges in Connecticut. Jay Michio
district manager for Eurest Dining in
Morimoto is chief executive officer of
Somerville, NJ, which is a division of
JMEDICS, LLC in Honolulu, HI. Rob-
Compass Group North America. John
ert Rifkin is a self-employed culinary
Mihaly is teppanyaki chef at Japan West
instructor in Philadelphia, PA. Bernard
at the United States Military Academy in West Point, NY. David Varner is director of food and beverage for San Juan Oaks Golf Club in Hollister, CA.
Henry Ahle is executive chef for FLIK/Compass Group
USA in Norwalk, CT. Mark Curry is executive chef at Pacific Islands Club in Guam. Brian D. Hames is territory representative for Ecolab, Inc. in Washington. Richard Lawrence is foodservice administrator for the Federal Bureau of
Brian Coseo is executive
Prisons in Chicago, IL. Jennifer Mraz
chef at the Philadelphia
is a realtor for HomeSmart in Phoenix,
Racquet Club in Philadelphia, PA. James
AZ. She is also a part-time chef-instructor
in Findlay, OH. Todd Morgan is corpo-
Davidson is pastry chef/owner of Signa-
for Maricopa County College’s culinary
(Buddy) Shrago is owner of Taste Bud’s
rate chef/marketing director for Marinel,
ture Sweets in Wahiawa, HI. Paul Felegy
program. David Wisenfelder is pastry
Catering and Embers in Flight Catering,
Inc. in Boca Raton, FL. Robert Tripp is
is Central America and Caribbean sales
chef at Peter Pank Diner in South Amboy,
both in Miami, FL. Timothy R. Zintz
chef/owner of Good to Go Foods, LLC,
manager for Hurst Jaws of Life. Mark D.
NJ. He also works as a full-time electri-
is senior culinary development chef for
providing chef-prepared gourmet food in
Fritchie is western regional representa-
cian and HVAC mechanic.
tive for French Gourmet Frozen Dough
Aramark’s Strategic Assets Division in Philadelphia, PA.
in Huntington Beach, CA. James R. George III is chef/owner of Peace Cafe in Kennesaw, GA. Robert Remler is
mise en place no.62, December 2012
Georg Benzinger is executive chef for the corporate
Robert Bryan is a self-em-
& Tennis Club in Medham, NJ. Stuart
ployed painter in Cambridge,
Margolis works at F.H. Steinbart Co.,
WI. He enjoys making lefse, a Norwegian
the oldest home brew supply store in
flatbread. Salvatore Calisi is execu-
tive chef/owner of Odeum Restaurant in Morgan Hill, CA. The restaurant is in a Certified LEED Gold building. Sal received a Michelin star for his Greek cuisine when he was partner/chef at Dio Deka in Los Gatos, CA. Laura G. Colletti is campus executive chef for Compass Group at Johnson & Johnson in New Brunswick, NJ. David Crawford is Tampa area manager for Performance
Paul Casamento is sales representative for Freskeeto
Foods in Ellenville, NY. Sarah Higgins is pastry cook 2 at the Four Seasons Resort Hualalai at Historic Ka’upulehu in Kailua-Kona, HI. Deano Orlacchio is chef/owner of Dean O’s Maui Pizza Cafe in Kihei, HI.
Food Group in Dover, FL. He enjoys coaching his sons’ Little League teams. the society of fellows gathered at the new york campus for a weekend of seminars, great food, and camaraderie
and Bill Restaurant in Shawnee, KS.
David Bordelon is executive chef/general manager for
Rick’s Cafe Boatyard in Omaha, NE.
Thaddeus DuBois is executive pastry
Daniel A. Miller is chef/owner of The
dining division of Life Works Restaurant
food and beverage for The Amsterdam
chef at The Borgata Hotel Casino & Spa
Local Harvest in Bainbridge Island, WA.
Group in New York, NY. William
at Harborside, a retirement community
in Atlantic City, NJ. Cary M. Eisen is
Landers is culinary arts and baking
in Port Washington, NY. Scott Terle is
president of Chef Cary’s Cuisine LLC,
instructor for Bohlen Technical Center
principal consultant at La Bonne Cuisine
an off-premise catering company in
in Watertown, NY. Michael Mullins is
in Gainesville, FL. Lawrence Watson is
Woodstock, GA. Paul Martincic is store
owner/operator of Sugar Ridge Brewery
chef-instructor at Le Cordon Bleu in Las
manager for CVS Caremark in Green-
in Perrysburg, OH. James Roraback
ville, SC. Carlos Quagliaroli is chef-
is chef-instructor for Lincoln Culinary Institute in Connecticut. John G. Short is operations manager in the bicycle division of Fox in Scotts Valley, CA.
instructor at Nash Community College in
Bradford Grafton is executive chef for Lookout Mountain
Fairyland Club in Lookout Mountain, GA. Jeffrey Jednat is owner of Jef-
Rocky Mount, NC.
Lee N. Fraitag is owner of The Willows Bed & Breakfast
Dominick DeFlippo is
frey’s Catering and co-owner of Custom
in Hyde Park, NY. Lee appeared on Food
owner of The Tuscarora Inn
Concepts Painting. He is also a licensed
Network’s Tyler’s Ultimate to demonstrate
in Lockport, NY. Audrey Dobson is ca-
realtor. Brian R. Lewis is executive
his raised apple pancake. Ronald Gelish
tering coordinator/manager for Aramark
chef at St. Luke’s Hospital in Kansas
is executive chef at Wild Honey Restau-
Higher Education in Virginia. Suzanne
City, MO. Eric N. Nelson is corporate
rant in Port Washington, NY. Michael
Florek is president of Suzanne Florek,
executive chef at Zachry Industrial, Inc.
Witzel is chef/manager at Mad River
Inc., a consulting company in Western
in San Antonio, TX, where he keeps an
Glen ski area in Waitsfield, VT.
Springs, IL. Steven Goldstein is partner
extensive herb garden. He believes he has
of The Culinary Edge in San Francisco,
CA. Rodney Hall is executive chef at the Chenequa Country Club in Hartland, WI. Shari Rae Smith is chef/owner of Shari at the Willard Hilton in Auburn, MI. She also teaches at the Saginaw Public Schools. Nicholas Spina is executive chef at Bogey’s at Green Woods Country
Mark Becker is butcher at Irish Isle Provisions in Coal
Eric Duncklee is workplace planning and guidance con-
sultant for Fidelity Investments. He made the move to the world of finance after working for 22 years in the foodservice industry. He is married and has two children. Jeffrey Guy is pastry chef at the Houston Country Club in Houston, TX. Claudio Tarallo is director of
Kevin R. Dougherty is chef/owner of KD’s Sidewalk
Cafe in Alexandria, VA. Kenneth Lingle is executive chef/assistant general manager for the Inn at Erlowest in Lake
president/owner of Cook’s Fresh Market
George, NY. Devin Mills is co-owner of
in Denver, CO.
Peekamoose Restaurant & Tap Room in Big Indian, NY. Neal Nemerov enjoys a
Steffani Adaska is chef/ owner of Steffani Adaska
Personal Chef and Culinary Services in North Conway, NH. Noelle Elyse Ifshin launched 4Q Consulting, LLC, a full-service restaurant, catering, and
Adam Hervieux is chef de cuisine at the Marriott
Palm Beach Singer Island Resort & Spa in Palm Beach, FL. Marlana Keeler is corporate sous chef for Sodexo in Pennsylvania. Jason O’Toole is chef/owner of Pizza Barbone in Hyannis, MA.
Robert Levitt is butcher/ owner of The Butcher & Lar-
der in Chicago, IL. Blake Shellabarger is baker for Sellands Market-Cafe in Sacramento, CA.
Maria Alfonzo is real estate sales associate with Nexxos
Realty LLC in Miami, FL. She married
Township, PA. Kristin Stroud is vice
Club in Winsted, CT.
Daniel Drake is executive chef at Paulo
gathering with other CIA Fellows on the
in 2006 and had her son, Charlie, in 2007. Anthony Nigro is executive pastry chef for UCLA Dining at UCLA in Los Angeles, CA. Stella Parks is pastry chef for Table 310 in Lexington, KY. She was named one of America’s Best New Pastry Chefs by Food & Wine magazine. Aaron Rocchino is owner of The Local Butcher Shop in Berkeley, CA.
New York campus. (above left).
William D. Ankeney is pastry chef for Vespaio &
Enoteca Vespaio in Austin, TX. Gregory
foodservice consulting firm in the New
Davison is general manager at Dinosaur
York metro area. Cary M. McDowell is
Bar-B-Que in Newark, NJ. Carl Drake
chef at Winslow’s Home & Farm, a new
is chef/owner of Drake’s Gourmet Foods
American general store in St. Louis, MO.
& Catering in Philadelphia, PA. Nicole Flugraff is chef at the Mendham Golf
Ore Dagan is sales manager, west region, North America
for New Zealand King Salmon Company in California. Anne Obelnicki is director of the Vermont’s Table: Sustainable Food Systems program at Sterling College in Craftsbury Common, VT. She was mentioned in the July/August 2012 issue of Yankee magazine for her development
of the program. Robert Rothfus, Jr. is executive chef for Marriott Lancaster at Penn Square in Lancaster, PA. He is married and has two daughters, Mason and Paige.
The Happy Diabetic Robert Lewis ’76 is a happy man. He’s happy when he’s cooking, happy when he’s
Matthew Britt is executive chef at Ceiba restaurant in Washington, DC. David
DeCesare is manager at the bakery development lab
training staff, happy when he’s giving a keynote speech, and just plain happy to be alive. For Robert, that’s not just a throwaway
of Panera Bread’s research & development division
line; he has type 2 diabetes. And every day
in Franklin, MA. Adam Marshall is sous chef at the
he finds a way to help himself and others
Virginia/Maryland division of Wegmans Food Markets.
live “deliciously” with a disease that is
Ann Renee (Viets) Schultz is assistant winemaker for NW Wine Company in Dundee, OR. She and her
dependent upon learning to eat the “correct”
husband recently bought a small farm (and future
food. Luckily, creating great food has been a
vineyard) in the coastal range of Yamhill County, OR.
lifelong passion for Robert, and he feels that
She is raising sheep, ducks, and rare fruit. Oh, and
he learned from the very best at the CIA.
her first child, too! Gregory Selwyn is corporate chef for Mission Yogurt, LLC in Colorado. Amanda
Growing up as a city boy in Los Angeles,
Thrun is an English teacher and publications advisor
CA, Robert wasn’t sure what to expect when
at Edwardsville High School in Edwardsville, IL. Her
he headed to the countrified setting of the
husband, Trenton Thrun ’04, is executive chef for Steven Becker Fine Dining in St. Louis, MO. They have one son, Max.
Amanda Andrews is pastry chef at Sweet Basil restaurant in Vail, CO. Jillian
CIA in Hyde Park, NY. The weather, the geography, and the pace were so different from what he was used to. But it didn’t take him long to realize that he had found a home away from home. “My fondest memories of my time at the CIA are of working with my chef-instructors on extracurricular projects,” he explains.
Greene is culinary research and development special-
“I learned so much by keeping myself open and ready to take advantage of every opportunity
ist for Papa Gino’s, Inc. in Dedham, MA. Leah M.
offered to me by the fantastic faculty.”
Kaithern is beverage manager for Caffè Storico in New York, NY. She was featured in Zagats 30 Under 30:
After graduation, Robert took a job as sous chef at the Hyatt Regency Wilshire in Los Angeles.
NYC’s Hottest Up-and-Comers.
By the time he left Hyatt seven years later, he had earned the title of executive chef. What followed was six years at Cracker Barrel, where he was director of management training and
Steven D. Bleck is sous chef for Wegmans
development; four years running his own two restaurants; and, finally, the last 18 years as
Food Markets in Rochester, NY. Beth
corporate chef and executive director of franchise services and training at Happy Joe’s Pizza &
Cosgrove is executive sous chef with the opening team for Marco Pierre White’s Wheeler’s Restaurant in the Dubai International Finance Center. Deanna
Ice Cream. He loves the challenge of working for the upscale family restaurant, which has 60 restaurants in six states.
Miles is bar manager at Peekamoose Restaurant & Tap
His career was progressing nicely when, 13 years ago, Robert got the kind of news that is
Room in Big Indian, NY.
especially hard for a chef to hear—he had type 2 diabetes. He found himself having to make
the emotional transition from thinking he could never again eat the foods he loved to realizing Jonathan Pidgeon and Megan (Mulhern) Pidgeon were married after graduation.
They own Glazed Donuts, a shop in Key West, FL.
he could eat everything he loved if he applied three simple principles. “It’s all about eating lower fat, higher fiber, and moderate portions,” he explains. And true to his persistently positive
David and Denien (Warner) Sramek are co-owners
outlook on life, Robert decided that he would make lemonade out of the lemons he was handed.
of the Heritage Bakery & Cafe in Madison, WI.
With the goal of helping others learn to prepare delicious meals that are diabetes friendly,
Robert began a secondary career using the moniker, “The Happy Diabetic.” He started doing Jonathan Abene is pastry chef at Corton,
cooking segments on local television, giving cooking demos at women’s lifestyle events, and
a two Michelin- and three New York Times-
writing cookbooks—Get Happy, Get Healthy and The Happy Diabetic, Simply Desserts. His grass-roots
star restaurant. Sue Drabkin has taken the helm as executive pastry chef at RIS restaurant in Washington,
appeal brought him to the attention of the national Taking Control of Your Diabetes Conference
DC. Lance Nitahara is chef-instructor at Flint Hills
organizers. The not-for-profit group hosts multiple informational conferences across the country
Technical College in Emporia, KS. Adam Oleson is
each year. They invited Robert to do healthy cooking demos. Robert’s positive approach was so
chef/manager for Treat America Food Services. On
well received that the organization asked him to participate in all of its conferences and to be
August 3, 2012, he and his staff at Physicians Mutual in Omaha, NE, were awarded the record for the largest dessert party by Guinness World Records. Krista Steinbach is pastry chef for The Bachelor Farmer
mise en place no.62, December 2012
a keynote speaker. With a full-time job at Happy Joe’s Pizza & Ice Cream that isn’t always easy. But one thing is for sure: if he has the time, Robert will be there to show people how they can live full and delicious lives with diabetes. And that makes him very happy.
left to right: hughie vickerilla, andre roberts, charlilaos sakalis
Enzo F. Gronda ’55
John Wawro ’77
Joseph P. Petrillo ’58
Paul Francis Phillips ’78
Kenneth L. Garver ’61
Joseph Sibley Dorton III ’85
Martin Vansovitch ’62
Steven E. F. Kline ’86
Robert F. Blume ’63
James Peter Macis ’86
Walter F. Michalowski ’63
Steve Craig Brooks ’88
John C. Soldega, Jr. ’64
Scott R. Herington ’89
Ronald L. Barrows ’65
Steve Ahrens ’93
George Gomez-Mayen ’67
David K. Rakiposki ’94
in Minneapolis, MN. Ross Warhol
Caffe’ in Reno, NV. Andre Roberts is
is executive chef at the Athenaeum
restaurant manager at Jumby Bay, A Rose-
Hotel in the Chautauqua Institution
wood Resort in Antigua. He works with
in Chautauqua, NY, where he is very
CIA continuing education participant
Jeffrey Gordon ’67
Bradley S. Bullard ’97
involved in the farm-to-table movement.
Chef Charlilaos Sakalis and recently met
John Michael Covey ’72
Felice Lauren Best ’98
He enlisted CIA classmates Alex
CIA grad Hughie Vickerilla ’70, who
Gray and Marissa Love to join him
was vacationing at the resort. Hughie
Michael J. Lombardi ’72
Patrick William Deiss ’98
there. Today Alex is executive chef and
owns Hughie’s Red Kettle Deli & Cater-
Lloyd Peter Willcox ’74
Mitchell Ryan Hunt ’98
Marissa is sous chef at the Chautauqua
ing in Totowa, NJ. They couldn’t resist
George J. Wolf ’75
Patrick James Poindexter ’03
Institution President’s Cottage, where
taking a picture together. (above)
Gregory Joseph Michalisin ’76
Andrew K. Clark ’05
performers, politicians, and community members are feted. Jeremy Wise is sous chef at O’Neals Pub & Restaurant in Philadelphia, PA.
Margaret Knoebel works
Allen M. Slatky ’76
in the food and beverage
division of the Hyatt Regency Chicago in Chicago, IL.
Joseph G. Ndungu recently graduated from New York
Jamie Poulos is owner/pastry chef of
Yiasou Cafe in Liberty, NY. Cheri B.
University with a master’s in food studies.
Laura Bartholomew is line cook at Market Street in
Rhodes is owner/executive chef of Un
the escoffier restaurant being transformed into the bocuse restaurant 2012
By Giving to a CIA Student You… • Turn Dreams into Reality • Become a Champion of Education • Transform the Present and Change the Future Students begin their CIA careers with great anticipation and a heart full of dreams. You can help them get started on their road to lifelong success.
The items in our Holiday Giving Catalog make perfect donations and help offset the cost of a CIA student’s education.
Visit www.ciachef.edu/holidaycatalog and check out all the great ways you can give. Questions? Call 845-451-1602.
2012–2013 Holiday Giving Catalog 35
The Culinary Institute of America Alumni Relations 1946 Campus Drive Hyde Park, NY 12538-1499
M AT T E R S SAVE THE DATE Thursday, April 25, 2013 5:30 p.m. Reception / 7 p.m. Dinner Grand Hyatt New York Park Avenue at Grand Central Honorees:
Join CIA Leadership Awards Gold Sponsor McCormick for Chefs at this year’s event! Shown here with the 2012 Leadership Awards honorees
Rick Bayless—Chef/Owner/Television Host/Author Clifford Pleau ’81—Culinary Director of Seasons 52 Daniel Humm—Chef/Owner of Eleven Madison Park Walter Robb—Co-CEO of Whole Foods Market, Inc.
Visit www.ciachef.edu/awards to secure your place at a culinary event like no other! Proceeds from this event raise essential scholarship funds for CIA students.
Alumni Relations Admissions Advancement CIA Websites Career Services Registrar Professional Development 845-451-1401 1-800-285-4627 845-905-4275 ciachef.edu 845-451-1275 845-451-1688 1-800-888-7850 ciaalumninetwork.com ciagiving.org ciaprochef.com ciarestaurants.com
General Information 845-452-9600