’89
David Brai is chef de
bury, VT. Mary Sheridan is the owner
cuisine at Foxwoods Resort
of The Honey Pot Food Cart, which
Casino in Ledyard, CT. Jerry (Gerald)
specializes in pies. Her cart was featured
Dunn is chef/owner of Rendezvous
in Saveur magazine this past summer and
Restaurant & Bar in Batavia, IL.
was named one of the Top Ten Best Food Carts in The Oregonian newspaper.
’90
Jennifer M. Speeg is chef/ co-owner of Sisters’ Keeper—a
custom order bakery that she and her sister recently opened together.
’91
Josh Thomsen is executive chef/partner at Agricola, a
farm-to-table restaurant in Princeton,
’02
Tyler Field is executive chef
’03
Christopher P. Moran is
at The Club at Mediterra in
Naples, FL.
the general manager at Char-
lie Palmer at Bloomingdale’s in Costa
NJ. Ingredients used at Agricola are
Mesa, CA. He was recently married. Eu-
hand-picked at the restaurant’s very own
gene Philbin is sous chef for Marywood
Great Road Farm just 10 minutes down
University and the owner of Peculiar
the road.
Culinary Co., both in Scranton, PA.
’93
James Loomis is corporate chef for Market Access Culi-
nary Group in Feasterville, PA. Jeffrey
’04
Chris Pommerening is
’05
Kate Magnetto is a teacher
winery chef for Cliff Lede
Vineyards in Yountville, CA.
S. Mitchell is executive chef of culinary and nutritional services for St. Joseph’s Hospital & Health Center in Syracuse, NY. In July 2012, St. Joseph’s Hospital received the ACF’s National Achievement of Excellence Award.
’94
ence at Mechanicville Jr./Sr. High School in Mechanicville, NY. She recently became engaged. William A. Sears is general manager for The Yogurt Culture
Noralyn Galdiano is
Company, a Dannon research and devel-
executive chef for Hilton
opment flagship. He recently celebrated
Orlando Altamonte Springs in Altamonte
his first wedding anniversary with wife
Springs, FL.
Lindsey (Walkowiak) Sears ’05. Joining them were Tyler Vaughan ’06, Me-
’95
Joseph R. Profeta is general manager for The Palm Res-
taurant in Charlotte, NC.
gan Vaughan ’07, Andrew Chang ’05, John Benedetti ’04, Luke Wolf ’07, Aaron Bellizzi ’07, Noah Carroll ’07, Vivian Wong ’07, and Kelvin Fernan Fernandez ’05. They had a blast!
’97
Matthew Sissman is chef/ owner of The Middle Fork,
a breakfast/lunch restaurant he recently opened in Lander, WY.
’99
Richard Byers is executive chef for The Corner Office
Restaurant in Denver, CO.
’00
Sarah Kosikowski is execu-
’06
Peter Binkiewicz is banquet
there includes conducting professional classes, one-on-one culinary consulting, and media outreach to communicate the story of Valrhona.
Michael Finkenaur is sous chef for 22 Square by Andaz
Sarah Elizabeth Aierstuck is the sous chef for Ma(i)
son in Lancaster, PA. Sarah is delighted
son, William Burke Hartfelder IV, into the
to be working with Taylor Mason ’09.
world. Robbie Rensel and Samantha
Sebastian Paul Falcon is a choco-
(Bussman) Rensel ’08 are co-owners
latier at Lauren Adler’s Chocolopolis in
of Savory Celebration in Houston, TX,
Washington State. He is married to fellow
providing private chef services. They were
classmate Domenica (Ogazi) Falcon.
recently featured in absolutely! magazine.
Michael Worth is tournant at The
Lieutenant Natalie Ann Schibell is
Palace Restaurant at the Cincinnatian
environmental health officer for the U.S.
Hotel in Cincinnati, OH. He is working
Navy’s Medical Service Corps in Groton,
towards his bachelor’s degree in food sci-
CT. She also owns The Chef N’ You,
ence at the University of Cincinnati and
LLC, helping individuals achieve optimal
anticipates graduating in April 2013.
tion, exercise, and lifestyle change.
’09
Allison Cox is assistant food editor for Oxmoor House in
’11
Joshua Deri and wife Whitney Reichman are
chef/owners of Dough Catering, a food truck in Ft. Lauderdale, FL. They are
Birmingham, AL. Her first cookbook,
sourcing only the highest-quality local,
Southern Living’s The Rotisserie Chicken
organic, and sustainable ingredients for
Cookbook, was published in October 2012.
their modern flatbreads. Samantha
Atlantic Ocean, Michael is enjoying all
Victor Lane is chef at Bon Appétit
Kardas is cake decorator at The Pastry
the outdoor saltwater activities.
Management Company in Cleveland,
Garden in Poughkeepsie, NY. She and
OH. He got married in September 2012.
her father are opening Kardascakes.com.
Elizabeth Makos is a foodservice
In January 2012, they won first prize at
sales representative at Kraft Foods in
the Art of the Cake Live Challenge in
Colorado. (Russel) Taylor Mason is
Cleveland, OH. J. M. Woody van Horn
chef/owner of the Ma(i)son: An Urban
is assistant general manager of Goose &
Cookery in Lancaster, PA. He married in
Gander Restaurant in St. Helena, CA.
’08
Ashley (Policare) Costanzo and classmate
David Costanzo (above) met at the Career Discovery program at the CIA, started classes six weeks apart, got en-
John D. Palmer is sous chef
wed in May 2012—A true CIA romance.
at Hen of the Wood in Water-
Katlyn (Sawicki) Hartfelder is head
mise en place no.63, June 2013
July 2010 and they have welcomed their
’10
in Savannah, GA. Moments from the
gaged during the bachelor’s program, and
’01
She married Burke Hartfelder ’08 in
sous chef at the Molly Pitcher
tive corporate pastry chef at
Valrhona USA in Chicago, IL. Her role
chef for Host LLC in Des Moines, IA.
health and wellness through proper nutri-
Inn in Red Bank, NJ.
’07
ASHLEY AND DAVID COSTANZO
of family and consumer sci-
Napa, CA in 2010 after graduating from the CIA at Greystone.
33