Mise en Place 68 The Ripple Effect

No. 68, February 2015

ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA

The Ripple Effect

“We are already a world-class institution, but when we complete this transformational campaign we will be phenomenal—unrivaled and unparalleled anywhere in the world.”

CIA Trustee Emeritus Cameron Mitchell ’86, owner, Cameron Mitchell Restaurants

Keep the Momentum Going!

The Building on Excellence Capital Campaign Your success as a graduate has an enormous impact on the global prominence of the CIA. The excellence of the college’s academic programs and the remarkable accomplishments of our alumni have earned us the reputation as the world’s premier culinary college. Please help us keep this momentum going.

Your donations help drive the advancements that prepare students for leadership

$100 MILLION

positions in our industry. Help us invest in the most talented faculty and the finest facilities, and attract the most capable students.

Your support has already enabled us to develop:

•• A new bachelor’s degree major in Applied Food Studies and bachelor’s degree concentration in Advanced Concepts in Baking and Pastry

•• A new Transfer Credit Policy that offers students the opportunity to apply up to 36 credits of prior college learning in liberal arts and business management toward a CIA bachelor’s degree

•• The first groundbreaking reThink Food leadership conference with our partner, the MIT Media Lab Some of the latest commitments we’ve received to the capital campaign include:

67,000,000 50 MILLION

•• Restaurant Associates’ and Compass Group’s support of student scholarships and the expansion of the new Student Commons

•• Francesco & Mary Giambelli Foundation’s pledge for scholarships and the Marriott Pavilion

•• Brooklyn Brewery’s commitment to co-direct a craft brewery curriculum in the new Student Commons This is a particularly exciting time to be involved in the CIA’s mission. Please give! Your investment helps us sustain the worldwide prestige of your CIA degree and offer the same to the next generation of CIA graduates.

Help us keep the momentum going, by visiting www.ciagiving.org or calling 845-905-4275.

With gratitude,

1 MILLION

Dr. Victor A. L. Gielisse, CMC Vice President—Advancement and Business Development

2

www.ciaalumninetwork.com

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10

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Your Questions Answered!

The Truth About Why We Need Your Help

10 The Ripple Effect

Stories of Generosity and Purpose

22 Alumni Homecoming

Fun, Friends, Food, and Fitness

27 Colavita

Friends and Family to the CIA

20

30

18 Across the Plaza

Following the Presidential Trail | A Well-Rounded Education | $282,895

24 Education for Life

Book Shelf | Kudos | Worlds of Flavor®/Menus of Change®

28 Gifts at Work

Why Give? | Giving’s Impact | Paying It Forward

31 Class Notes & Campaigns

Class Notes | In Memoriam | Fast Track Program

Notice of nondiscrimination: The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. The following Civil Rights Compliance Officers at the CIA have been designated to handle inquiries regarding the nondiscrimination policies: Title IX and Age Discrimination: Joe Morano, HR Director—Faculty Relations 845-451-1314, j_morano@culinary.edu, Office—Roth Hall, Room S-324 Section 504/ADA: Maura A. King, Director—Compliance 845-451-1429, m_king@culinary.edu, Office—Roth Hall, Room S-351 Mailing address: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538 Should you require further information, please visit www.ciachef.edu/non-discrimination-statement.

mise en place® No. 68, February 2015 Nancy W. Cocola, Editor

Just three weeks after I said goodbye to my son at the door of his freshman

Leslie Jennings, Designer

dorm room at Bucknell University, my phone rang. A perky young student was on the line soliciting a donation from me. A donation? We’d just forked over a huge amount of cash for tuition.

Contributing Writers

“You can make a donation right now using your credit card,” the voice chirped.

Elly Erickson

Credit card? I was maxed out. I’d just bought the ultra-expensive—must have

Rachel Johnson

been made of gold—books for my engineering student and all the paraphernalia

Gail Jones

for the dorm room on that credit card! “Sorry, this well is dry,” I said.

Denise Zanchelli

But when she told me I could direct my gift, it gave me pause. My son had joined the college’s cycling team and was going to be racing at meets up and down the East Coast. I asked if I could direct my gift to the team. “Why yes,”

Editorial Board

my delightful new friend sang. “I’ll indicate that your gift goes toward their

Dr. Tim Ryan ’77 President

Lynne Eddy

Dr. Victor Gielisse Vice President— Advancement and Business Development

Eric Jenkins ’13

Brad Barnes ’87

Ted Russin

Kate Cavotti

Denise Zanchelli

John Fischer ’88 Dr. Chris Loss ’93 Douglass Miller ’89

Sue Cussen

travel and equipment.” It made a world of difference to me knowing that I could choose where my money went. I made a $100 donation.

Since his graduation, I’ve continued to support the college with unrestricted gifts, letting the college decide where they most need to put my donation every year. At first, it was hard to imagine that an established college with a gorgeous campus needed a donation from me. But the truth is tuition, though high, can never cover all of the operating costs of a not-for-profit institution. So colleges like Bucknell and the CIA turn to us to fill in the gap.

In this edition, you’ll read about alumni, students, and friends of the CIA who have found their reason for giving. From the smallest gift to the largest

Mission

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.

donation, every one counts and is so appreciated. And I wonder, what will be your reason for giving back?

Enjoy!

Nancy Cocola Editor n_cocola@culinary.edu

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. ©2015 The Culinary Institute of America All rights reserved.

Photography: Phil Mansfield

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Your Questions Answered!

The Truth About Why We Need Your Help The CIA is a not-for-profit college.

What does that actually mean?

As a not-for-profit college, the CIA acts in the public interest without commercial profits, and exists to provide programs that benefit others and society. What this means is that we direct all of the financial resources we receive right back into our educational mission.

Since we do not have “owners” or “shareholders,” our not-for-profit status enables us to focus on the quality of education rather than on satisfying an investor’s expectations.

It also means we may receive taxdeductible gifts and donations that support scholarships, new programs, facilities, and equipment for our students. As a not-for-profit organization, we are governed by a board of trustees that is charged with guiding the CIA towards our vision for the future. The board is not compensated for its services.

Why are donations to the CIA so important?

Without gifts, the college would have an operating deficit. Tuition and fees (including housing) are not enough to cover the CIA’s annual expenses. Net tuition and fees cover only 84% of the CIA’s expenses. More than $21 million of the CIA’s annual expenses need to be funded from sources other than tuition and fees.

Gifts to the college and restaurant sales are the two largest revenue sources that help the CIA meet its annual operating expenses.

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Why is tuition so high?

The cost of higher education is increasing for a multitude of reasons. Our degree programs require more specialized equipment than many liberal arts programs. Culinary education is both labor- and materials-intensive. There are substantial food costs attached to our educational process. In addition, the CIA has to upgrade its kitchens and bakeshops on an ongoing basis. Fifty-six percent of the CIA’s expenses are compensation for all employees. When coupled with purchased services, the percentage rises to 66.

Continual improvement and upkeep of student services and amenities require funding. At present, we fund 25 active student clubs, six athletic teams, and a strong intramural program. We sponsor on-campus student competitions and offer extensive tutoring, mentoring, and counseling programs.

In addition, we are building a new Student Commons to expand dining services, increase and improve athletic training areas, and provide more student extracurricular options. All this, and more, requires support of tuition and beyond.

As you know, paying for college is a challenge for most students. And while the CIA does have a modest tuition increase every year, we are committed to keeping tuition reasonable so students can afford their education.

What is the CIA endowment and why should I give if you have one?

Endowments are an essential part of the long-term financial health of an educational institution. The endowment is the combination of both donor- and college-restricted funds that are put into investments to help financially support the college on a longterm basis. The finest higher education institutions all have large endowments that allow them to be highly selective with students, and provide the financial leverage for scholarship opportunities and facility growth and improvement.

When you compare the size of the CIA’s endowment ($115 million) with that of our competitors, such as Johnson & Wales ($240 million), you see that the CIA is not an exceptionally wealthy institution, which is why we rely heavily on support from our benefactors.

The CIA campuses are already beautiful. It doesn’t look like you need my money.

We are never done improving, growing, or seeking ways to provide a superior CIA education to our students in the best possible environment. Over the last several issues of mise en place, we have shown you some of the incredible transformations that are taking place on our Hyde Park campus. Those changes are both brick and mortar (Marriott Pavilion and the new Student Commons), and programmatic (two new bachelor’s degrees in culinary science and applied food studies and four new bachelor’s degree concentrations). We also anticipate the completion of our four-season sustainable garden and rooftop berry garden soon. Each of these projects takes years to bring to fruition and are part of our Building on Excellence Capital Campaign, which began back in 2009.

All of these “upgrades” are created to enhance the academic and overall experience for our students and to enable us to continue to offer leadership to the industry through conferences and symposiums.

If you need money to build buildings, how can you be building them already?

Funding for buildings is made possible using a combination of donor funds and tax-exempt financing.

Tax-exempt bonds allow the college to borrow funds at a low interest rate then pay them off when donor pledge contributions are received.

Why should I give when I’m still paying off my college loans?

We understand that as you pay off your own loans it seems counterintuitive to donate to the college. But even a gift of $25 to student scholarships has a direct impact on the life of a current student.

Your CIA education was an investment in your future.

As a graduate, you understand the value of your degree. By financially supporting the college, you help us to continue to provide that valuable degree to future students.

Why give to scholarships? I didn’t receive one when I was a student.

More than 90% of CIA students receive some form of assistance to pay for their education. We award scholarships and grants for both academic merit and financial need so that we can attract the best and brightest students. Your dollars ensure that we continue to grow the CIA reputation and maintain the value of your degree. We want you to always be proud to say, “I am a CIA graduate.”

Does my donation impact currently enrolled students?

Yes. Alumni donations ensure that current students are receiving the same high-quality education during their time at the CIA. Everything we do is focused on preparing our students for success upon graduation.

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Can my donation go toward the campus I designate?

Is participating in alumni receptions truly giving back to the CIA?

Yes, you can designate where you wish your donation to go. You can go directly to www.ciagiving.org and see the different designations.

Yes. The CIA hosts approximately 10 alumni receptions across the country each year. Receptions are held so we can update you on developments at the CIA and help you remain connected to your 47,000-strong alumni network.

If I direct my donation to a specific area, like scholarships, how can I be sure it will end up there?

Donor-restricted gifts are tracked separately in both the Advancement and Accounting offices. Gift donations go directly into the fund you designate, such as the Alumni Scholarship Fund or Side Towel Scholarship Fund. For almost 30 years, the external firm of KPMG has audited the accounting records of the CIA. In addition, the college has an internal auditor who reviews the accounts for accuracy and appropriateness.

Does the CIA recognize its alumni for contributions they make?

The CIA recognizes all donors, including alumni, through our personalized stewardship program. Donors are stewarded through a combination of verbal and written communication. Each year all donors are highlighted in the CIA’s Annual Report and we send out personalized thank you letters, with accompanying tax donation receipts. Additionally, alumni are occasionally highlighted in mise en place.

Why should I encourage my company to participate in the CIA’s Gift-in-Kind (GIK) program? Don’t you already have lots of companies providing donated products?

I want my gift to have an impact on students and not go toward salaries.

The CIA is a not-for-profit institution of higher learning, which means that all monies raised from all donors go directly back into student programs. You can earmark your gift when you make it and you can be confident that your money will directly impact students.

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Currently, only a small percentage of the CIA’s product needs are covered by donated GIK items. This means the college must source products through traditional means in order to execute its curriculum. We are always on the lookout for new appropriate GIK donations, both to defray expenses and to expose our students to high-quality products.

The company I work for has a Matching Gift Program. Can that help?

Does volunteering my time count as giving?

Yes. This is a very simple process that the CIA’s Gift Processor can assist you with. Simply visit www.matchinggifts.com/culinary.

Yes. Many of our alumni support the college by hosting prospective student receptions and recruitment events.

Others become CIA mentors and work one-on-one with current students. All are invaluable ways to give back!

If you have other questions about why your donation is important to the CIA, please feel free to contact one of our advancement officers at 845-905-4275.

Our “Kind” Thanks The CIA is deeply grateful to the following corporate donors of products or equipment.

Each has renewed or begun their gift-inkind relationship with the CIA between June 3 and September 16, 2014: Boggiatto Produce, Inc. BSH Appliances Bunge North America, Inc. Central Milling Co. Colavita USA charlie palmer ‘79 and his team of cia students

Cooper-Atkins Corp.

Dipo Induction Driscoll Strawberry Associates, Inc.

Palmer’s Annual Oyster Social

CIA Launches The Food Business School

For the second year in a row, CIA students

The Food Business School, a new center

participated in an oyster shucking

for executive and graduate education,

Grassland Dairy Products, Inc.

competition at Aureole in New York City as

broadens the CIA’s commitment to the

Hero USA

part of The Annual Oyster Social hosted by

future of food education and leadership.

Charlie Palmer ’79. This year, more than

The mission of FBS is to enable and

KitchenAid Commercial

250 attendees enjoyed a buffet featuring

empower entrepreneurial leaders to

unlimited oysters, great seafood, and

design, deliver, and lead transformative

Robinson Home Products, Inc.

cocktails. A bluegrass band entertained the

innovations that address the world’s

Star Kay White, Inc.

crowd. For the oyster shucking event, CIA

most pressing food challenges. “There

students were divided into teams. Guests

are tremendous opportunities ahead—

were asked to pick a team and commit

all unfolding in a fast and dynamic

Sterno CandleLamp

a dollar value for every oyster shucked

environment,” explains Dr. Tim Ryan.

Tuxton, Inc.

during a three-minute period. Together

“The CIA is proud to provide its special

the students shucked 132 oysters, which

talents and resources to create world-

Villeroy & Boch USA

brought in donations exceeding $13,000

class programs that will support a diverse

for Citymeals-on-Wheels. That number

community of innovators as they acquire

was $9,000 more than the amount raised

the practical skills, knowledge, and

last year!

networks needed to be successful in the

Ecolab, Inc. Gaylord Industries

Peugeot PSP USA, LLC

Steelite International USA, Inc.

Wood Stone, Inc.

broader food business.”

Registration has begun! Visit thefoodbusinessschool.org for more information.

mise en place no.68, February 2015

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The Ripple Effect

By Nancy Cocola

The CIA cannot function without the help of its alumni and friends. That sounds like a grand statement, but it is absolutely true. The college relies heavily on the largesse of many to meet the enormous costs of running an institution as large and as committed to excellence as the CIA. Every gift, large or small, is critical. Every act of support is essential. Every moment spent with a student is priceless. This article will take you on a journey through personal stories of giving to the CIA. The reasons people choose to share their prosperity and their lives with the CIA are many and varied. But however they choose to give, their generosity is always deeply appreciated by our students and the college.

Generosity Starts Here It might be a cliché but

about the personal ways

it’s still true; charity does

our curriculum and facil-

begin at home. At the CIA,

ity enhancements are

that phrase means before

improving the educa-

we ever ask our friends

tional experience for our

and alumni to support our

students and making

mission, we turn within

for a more enjoyable

and ask faculty and staff to

working environment for

make an annual donation

us all.

during our “15” campaign.

In the four years since we

Unlike other colleges

kicked off the “15” cam-

where campaigns can last

paign, faculty and staff

for months, ours runs for a

contributions have grown

short but very intense

by more than 239%. In

15 days.

2010, we raised $36,823.

We try to make it fun and engaging for staff

In 2014, we raised students with their chef-instructor enjoying a joke

and faculty. One year we

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$125,000—with 45% of all CIA employees

did a spoof of America’s Got Talent and had employees showcase

participating. Employee gifts range from $1 to $25,000. While the

their hidden gifts. They revealed skill at singing, dancing, karate,

majority of employees designated their gift to the Building on Excel-

and magic. Seeing the sometimes hilarious, sometimes amazing

lence Capital Campaign, others supported scholarships that are near

personal side of our colleagues brought the whole CIA community

and dear to them like the Jim W. Heywood ’67, Brian Smith, and

closer together. Last year, we had faculty and staff give “reviews” of

Wayne L. Almquist Memorial Scholarship Funds. So, cliché or not,

the changes they were seeing on campus as a result of the Building

we believe in the phrase “charity begins at home” and the resulting

on Excellence Capital Campaign. Through the reviews, we learned

benefit to our students.

www.ciaalumninetwork.com

Hail Fellows Two men have completely different stories to tell. Both are CIA grads

and produces more than 40 million pounds of product a year for

and Society of Fellows members. Each finds camaraderie, common

four out of the top five food manufacturers in the U.S. along with

interests, and the opportunity to change lives in their role as Fellows.

many other smaller companies.

They are Ben Katzenstein ’83 and Neal Nemerov ’96. Both are

Now a CIA Fellow, Ben makes an annual donation of $2,500 to the

members of the CIA’s Society of Fellows. Both have an enduring

college. But he has also begun a gift-in-kind relationship, providing

respect for the impact their CIA education had on them. Both thrive

the CIA with his excellent flavor extracts. Giving is something he saw

in the company of others who love the foodservice industry. And

his grandparents and parents do regularly in their own community,

both have a history of supporting the CIA in as many ways as

and he very much wants to follow in their footsteps. “My ultimate

they can.

goal is to start a Star Kay White Student Scholarship,” Ben says.

Ben Katzenstein always knew

“I’m not quite there yet, but it is a

that he would go into the family

real goal. The CIA gave me the tools

business. Star Kay White, creator

to survive and thrive, and I hope

of fine flavoring ingredients for ice

to pass along that gift to the next

cream, opened in 1890. Founded by

generation.”

his great grandfather and then run

Neal Nemerov came to the CIA

by every subsequent generations of

after a long career in the finance and

Katzensteins, it was a small concern

business divisions of such companies

that, almost 100 years later, still only

as Maxwell House, AMF, Harley-

had 16 employees. To Ben’s way of

Davidson, and Colt Industries. When

thinking, the company needed to

he left Colt, he was unhappy with

modernize to survive. But he wanted

his work life and sought out a career

to acquire more formal knowledge

counselor to help him figure out his

and discipline so he could “bring

next step. She told him that he only lit

something to the table” when he

up when he spoke about food. That

joined the company. He headed for

idea opened up possibilities he had

the CIA.

never considered. He visited the CIA.

While at the college, Ben learned

“I was blown away by the atmosphere

many important lessons about

and the kitchens,” Neal explained. “A

excellence, using the best products,

CIA education became my goal.”

and, most important, food safety.

He got his required six months of

But it was the speaker at his

industry experience volunteering in

graduation who articulated a notion

the kitchens of the Stamford Senior

that became Ben’s mantra at Star

Neighborhood Council in Stamford,

Kay White. Chef Eliot Sharron said,

CT. Once at the CIA, his hands-on

“You are graduating from the finest

kitchen classes were eye opening and

cooking institution in the world; demand that others rise to your

harder than he thought they would be. But he felt he came away

expectations. Don’t diminish yours to theirs.” As it is with many

with a lot of knowledge.

multi-generational family-run companies, change is often hard

As a member of the Society of Fellows, Neal gets to enjoy the annual

won and sometimes painful. Ben came into the company in 1984 wanting to upgrade equipment that was pre-World War I and II, choose only the finest raw ingredients to work with, use only the best methodology, and develop more regimentation “on the line.”

He met with a great deal of resistance. But in the end, the changes he fought for have meant that by 1998, the company business had quadrupled. Today, Star Kay White has more than 100 employees

mise en place no.68, February 2015

group gatherings. “It’s like going to spring training for a baseball team. I get to spend time with like-minded people and talk food,” Neal explains. Over the years, Neal and his wife Jackwyn have gifted the CIA with $130,000. Neal deeply believes that a CIA education is life changing and he hopes that his gifts, and that of others, will be used to enable more minority students to reap the rewards of a CIA degree.

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Start ‘Em Young When Greg Mezey ’06 began giving to the CIA, he was young

Greg’s journey has led him to become the director of food and

and fairly new to the workforce. That’s not the usual “profile” for

beverage at the Statler Hotel at Cornell University, where he teaches

a CIA donor. But Greg had a very clear vision of what giving should

and educates the 150 student employees. Greg loves to see his stu-

look like and almost immediately began walking the walk.

dents learn and go out into the industry and succeed. “It’s

“Upon graduation, you know you have student loans to pay off,” he explains. “But it’s important to give, even a little bit, because the money is for the person right behind you.” Greg believes that students should begin their giving

the ripple effect.” Greg is also on the advisory

“It’s important to board for the Cornell School of Hotel Administration/CIA Collaborative Degree give, even a little bit, because and sees how his students the money is for the person right Program, who go on to learn at the CIA are behind you.” “supercharged” with a culinary arsenal

journey before they ever leave the college.

Greg Mezey ’06

“I wouldn’t be where I am today if not for the

and can go out and get great jobs.

Greg is interested in supporting the creation of opportunities for students to learn outside the

CIA and Cornell,” he explained. “I do what I do because someone

curriculum. While at the CIA, he was a member of the Student Gov-

helped me along the journey and the CIA was one of the stops. I

ernment Association, so he understands the importance of provid-

want the next generation to be stronger and better than I was. That

ing students with the time to discover their interests and affinities.

is my motivation.”

When he directs his donations, that is where he has them go.

Slow and Steady Every year for the past 30 years, Herman Bender ’55 has sent in his donation to the CIA like clockwork. If you do the math, you’ll realize that it took Herman 30 years before he started giving back to the college in 1985. But he had a good reason. For the first 10 years after graduation, he was working as a pastry chef in fine hotels in New York, New Jersey, and Florida; got a four-year degree at the University of Miami; taught for a year at the CIA in New Haven; and accepted a job as director of training for the Mister Donut chain. Phew! But his race to success was not over. He left Mr. Donut but ended up buying three of the company’s failing locations and turning them around. He worked 12-hour days, six days a week for years. Then he turned his attention to investing in real estate. At the height of his success, he owned nine buildings. But in 1985, he had a little breathing room and decided it was time to support the CIA, a place that had given him an education on the GI Bill. “The CIA taught me how to bake and cook,” Herman says. “It set me on the right path for my life.”

He is now 82 years old and settled in Florida. He’s still active: traveling, enjoying his friends, caring for his dogs, and writing that check to the CIA every year…like clockwork.

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www.ciaalumninetwork.com

The Amendola Effect Just out of high school, Michael Spears ’72 found he wasn’t really

Michael developed a golf course near Sea World in Florida. As an

interested in a traditional college experience. He went to work at

owner, he would pass through and check in on operations peri-

small hamburger and ice cream operations and,

odically. On one of those days, he happened

though they were small, he saw a possibility for his

to glance down at the tee-time sheet and saw

future. At the time, there were few culinary schools

the name Joe Amendola. Right there he had a

and the CIA was the standout. “I enrolled and felt

flashback to his CIA days. Michael caught up with

very fortunate,” Michael says. “I know the CIA

Joe on the ninth green, and the handshake they

shaped my young mind and offered me the disci-

shared out in the sunshine sealed a friendship

pline and skills that have carried with me through

that lasted until the day Joe died. The two trav-

my entire life.” While at the college, Michael had

eled, attended conventions, dined, and went to

the good fortune to meet great chefs like Fritz Son-

CIA events together. And that friendship recon-

nenschmidt and administrators like Joe Amendola.

After graduation, Michael worked for many years

joe amendola teaching ice carving

in the industry before turning to real estate devel-

nected Michael to the CIA. Every year, he gives to the Joe Amendola Scholarship Fund to honor his friend and mentor. Many

opment. Today he is in the hotel ownership business and enjoys put-

of our alumni experienced similarly powerful relationships with their

ting together deals to acquire and develop hotels. And it is through

CIA instructors. For Michael, it was, and is, the “Amendola Effect”

one of his projects that he reconnected with the CIA.

that keeps him giving.

Doctors and Chefs, An Unlikely Combo If you ask Dr. Joel Spiro, he’ll tell you that the similarities between

college. Joel was asked to help transform the MOC into today’s

a pre-med student and a CIA student are obvious. “In pre-med, you

Society of Fellows, a smaller, more active group with an impact on

have to go in knowing what you want to be, stay focused, and work

the CIA and its direction. Joel’s Fellow membership dues are used

very hard,” he says. “CIA students come with that same determina-

to support student scholarships. But his involvement with the CIA

tion and drive, and the college develops highly

has always been multi-faceted. Whether he is

working with the Fellows to develop ideas “In pre-med, you have to for improving the student experience, go in knowing what you want to donating rare wines to support be, stay focused, and work very hard. the silent auction at the CIA’s annual Leadership Awards event, CIA students come with that same purchasing a seat in the Marriott Pavilion’s Ecolab Auditorium, or determination and drive.”

specialized skills.” Maybe that’s what has attracted him to the CIA over the years, or maybe it’s his love of food and the act of breaking bread with others.

As early as he can remember, Joel ate well. Living in New York City made that easy. He loved to dine

out, cook at home, and share meals with

attending Fellows’ weekends, Joel is

dr. Joel Spiro, Trustee

friends. When he moved to Albany, NY back in 1968 there weren’t a lot of great restaurants. Stepping into the

wholly committed to the CIA and has been for decades. Because of his staunch support, clear

appreciation for the college’s mission, and generosity over the

breach, he started the Albany chapter of the Confrérie de la Chaîne

years both monetary and through his actions, he was recently asked

des Rôtisseurs in 1977. He invited a bunch of friends, and “coerced”

to join the CIA Board of Trustees. Joel knows that the future holds

others by offering them the opportunity to have a fine dining experi-

unlimited possibilities for the CIA, and he is delighted to be able to

ence that truly focused on the presentation of the table, the food,

contribute yet again.

the wine, and the camaraderie.

In the 1990s, Joel’s friend Jules Epstein invited him to become a Member of the Corporation (MOC) at the CIA. At that time, the MOC was the organization of 400 dedicated supporters of the

mise en place no.68, February 2015

13

Changing Lives, One Student at a Time Karen Masri Craddock ’95 knows the value of having a good

the private sector as a personal chef.

mentor and real financial support. While working at a B&B in Colo-

However, the call to join her father at Smith Barney (now Morgan

rado, Karen discovered that she could cook! The inn’s owners of-

Stanley) and eventually take over his book of business when he

fered to send her to culinary school

retired was loud, and Karen entered

in the hopes that Karen would one

the world of finance. But she never

day take over the B&B from them.

forgot her connection to, and ap-

Not wanting to be tethered to their

preciation for, everything she learned

dream, she applied to the CIA on

at the CIA. Her wish to have a more

her own. While at the CIA, aid came

immediate impact on the college

in the form of the Marvin Shanken/

led her to become a member of the

Wine Spectator Award and the Hos-

Alumni Council, helping to spearhead

pitality and Tourism Management

the wildly popular “Run for Your

Scholarship, which helped her live

Knives 5K Scholarship.” Today, she

her own dream.

She experienced real mentoring

karen and husband christopher flanking student at 5k run

while working with Tom Colicchio

adds to her contributions by being a CIA Mentor. “What I love about mentoring is that you have a direct

during her externship at Gramercy Tavern. “Tom was incredible,”

impact on someone’s life,” explains Karen. “If a student is coach-

Karen says. “I was the restaurant’s first extern, and he took me

able and receptive, mentoring is one of the greatest feelings in the

on based on my level of motivation alone. I gleaned so much from

world.” Karen shares her time, experience, perspective, and advice

him.” She returned to Gramercy Tavern after graduation, and from

with students who are now living their own dreams—an invaluable

there she moved to Alan Tardy’s Follonico. Ultimately she moved into

gift to the student and the college.

A Legacy of Love

14

To hear his sister Alyson tell it, Ted Owles ’87 was an extraordinary

meant to be working with other chefs, potentially doing training.

man. And when you look at his personal and professional achieve-

He took work with the Brinker Company, which owned Chili’s,

ments, you see absolute evidence of her words. It seems that his

Romano’s Macaroni Grill, and other chains. His location ultimately

sense of humor, charm, skill, and dedication to excellence drew

became the “training restaurant” for all of the Central Florida loca-

people to him, and earned him professional respect wherever he

tions, with Ted serving as the training manager. Then the call came

went. A Florida native, Ted began his fascination with the kitchen

from the Brinker organization headquarters asking him to become

while working at Walt Disney World. On his days off, he began to

operations chef in charge of restaurant menus in Texas. Ted couldn’t

frequent a local restaurant owned by a former board member of the

pass up the opportunity. He eventually moved his two sons, Austin

CIA, who encouraged Ted to attend the CIA.

and Nathan, to Texas to be with him. Loving his time with them, he

Ted just loved his time at the college and excelled while here. For

became a Little League coach, and even led his division to the Texas

graduation, Alyson and her parents flew up from sunny Florida only

Little League Championships. All this joy and success was sitting well

to be met by a freezing Hudson Valley winter. Students were outside

with Ted until one day, quite unexpectedly, an aneurysm took his life

in their chef whites and toques carving an ice block into a work

at age 47.

of art. Alyson was very impressed with the students’ dedication.

As you can imagine, this event rocked his family’s world, but also

The family was ecstatic as Ted received honors at the graduation

that of his friends and colleagues in Texas and Florida. To honor his

ceremony. They felt glad to have gotten a glimpse of the world that

memory, shine a light on his gratitude for his time at the CIA, and

had made Ted so happy and fulfilled.

recognize his passion for his profession, Alyson has arranged for

After graduation, Ted worked in several restaurants before opening

her properties to be liquidated upon her death and placed into a

Raspberries Gourmet Catering in his hometown of Winter Park, FL.

scholarship in Ted’s name. It is Alyson’s goal that Ted will always be

After many years of building up the business, Ted realized he was

remembered through a legacy of love.

www.ciaalumninetwork.com

Innovation and Thought Leadership Over the last decade, Ventura Foods and the CIA have continued to expand their partnership in an effort to build upon their mutual dedication to the science of food research and menu development for the foodservice industry. This relationship has focused on extending foodservice education, product and process development, and culinary research offered through the endowed Ventura Foods Center for Menu Research and Development, a state-of-the-art culinary training facility at our California campus. In addition, Ventura Foods has supported important CIA leadership conferences like Worlds of Flavor® and Menus of Change®.

Through student scholarships, gift-in-kind donations, and hiring CIA graduates, the company has proven to be the type of partner that is helping the CIA change lives. Paul Bulman ’98, Ventura’s senior category marketing manager says, “We look forward to our continued partnership, and working together to reinforce the commitment to foodservice innovation and leadership, two areas of focus valued by both Ventura

students in culinary science lab

Foods and the CIA.”

One-of-a-Kind, Gifts-in-Kind From chocolate to equipment, the CIA is blessed to have relation-

Cres Cor has led the industry in mobile foodservice equipment since

ships with many generous companies that give to the college year in

1936, when George T. Baggott started the company. It remains a

and year out. Two such friends are Barry Callebaut and

family-owned and -operated business. So as you can

Cres Cor. Equal in their importance to the education of our students, they are especially appreciated by those who benefit from their generosity.

Barry Callebaut, the largest manufacturer of chocolate in the world, takes its complex product very seriously. Alexandra Urbe speaks for the company when

imagine, relationships are at the core of what

“We see many of makes Cres Cor so good at what it does.

And it was a friendship forged between today’s leaders with their Mr. Baggott and Joe Amendola, roots connecting back to the then vice president at the CIA, that CIA...We believe in supporting brought Cres Cor into our kitchens. company has filled the kitchens those that support us as well.” andTheware-washing rooms on all our

she says, “By donating chocolate, we create

jim miller ’76

a link to the source—the key establishments where knowledge resides and creativity and passions are sparked.”

campuses with heating cabinets, Roast-NHold™ dish dollies, proofers, utility cabinets, and so much more!

Recognizing that chocolate is an expensive ingredient, Barry Cal-

“Cres Cor has always recognized the need for quality and reliable

lebaut wants to provide our students with access to quality ingredi-

tools in the hands of professionals and what better place to start

ents and chocolate experts. By stepping in at the early stages of our

than CIA?” says Jim Miller ’76, Cres Cor’s business development

students’ education, the company hopes they will fall in love with

manager. “We see many of today’s leaders with their roots connect-

Callebaut chocolate and let it inspire them throughout their culinary

ing back to the CIA. When a chef finds a durable tool that works for

careers. Jeff Kulhawy ’94, regional sales manager, says, “As a CIA

them they will stay with that brand. We believe in supporting those

graduate, I’m proud to see students being taught using Cacao Barry

that support us as well.”

and Callebaut, a premium chocolate used by the best pastry chefs in kitchens around the world.”

mise en place no.68, February 2015

15

Sponsors Making the Difference The CIA’s annual Leadership Awards event is the

in the world with premium, healthy, high-quality

college’s primary fundraiser for student scholar-

products that are versatile and can work in many

ships and a real celebration. During the evening,

different usage occasions,” says Scott Owens,

we take time to honor key figures in the food-

vice president of sales, Paramount Citrus.

service industry who have changed the way we

For a decade, POM Wonderful has partnered

look at the interdependent issues of food, health,

with nationally recognized chefs in its Chef Series

sustainability, and culture. Every year, we ask our

program to showcase the versatility of cooking

friends and colleagues to join us for this exciting

with pomegranates. Many of the chefs they col-

event. And every year, several of our corporate

laborate with are CIA alumni. “We appreciate the

friends offer to sponsor the evening. A new ad-

superior skills and experience that chefs develop

dition to that group last year was Paramount

at the CIA, and want the CIA’s future culinary

Farms, Paramount Citrus, and POM Wonder-

leaders to regularly use our premium products

ful. Proud of its healthy products, the company

in their restaurants,” explains Dahlia Reinkopf,

believes it makes sense to partner with the CIA.

senior director of marketing, POM Wonderful.

“We want to expose chefs from the foodservice

In working with the CIA and sponsoring our most

and restaurant sectors to our healthy products.

important student scholarship fund-raising event,

From lemons and limes to California-grown mandarins and Sweet Scarletts—the sweetest Texas Red Grapefruit— and from Paramount Citrus navel oranges to POM Wonderful pomegranates and Wonderful Pistachios, we want to arm the best chefs

POM is actively supporting the future of our industry and helping to change individual lives by working closely with the CIA and sponsoring its activities.

What’s in a Name?

The question “What’s in a name?” is not easy

Greenspan Charitable Trust—all steadfast sup-

to answer. In the arena of philanthropy, people

porters of the college.

“lend” their names to everything from buildings

And now, thanks to our dedicated board mem-

to bricks and conference centers to classrooms. At

bers and their spouses, those who participate in

the CIA, we honor the generous contributions of

our leadership summits in the Pavilion’s confer-

the living and those who have passed by celebrat-

ence center will be educated in the Carla and

ing their names in places where we can share our

Stephen Cooper and Jon and Sharon Luther

pride and gratitude for their commitment to the

Seminar Rooms.

college. With our capital campaign in full swing,

When Cristina Mariani-May, co-CEO of Banfi

there are many naming opportunities available to

Vintners, America’s leading wine importer, said,

those who wish to demonstrate their commitment

“We are selling not just wine, but a way of life.

to, and love for, the CIA.

It’s about something slower, calmer, and more in

Most recently, our longtime friends, the late Mary

touch with family,” we knew one of the stu-

and Francesco Giambelli, directed a significant gift to the CIA. In honor of their legacy, the college has named the Mary and Francesco Giambelli

dan curtin and dr. ryan at dedication of the louis greenspan lobby

Foundation Atrium Lobby (see p. 28). Now ev-

align perfectly with her sentiments. The Banfi Vintners Foundation Lounge will encourage students to relax, socialize, and continue educa-

eryone who enters the Marriott Pavilion’s lower level will remember

tional discussions in an intimate, informal environment.

the Giambellis and their pioneering work in Italian fine dining. Last

So, what’s in a name? Support, love, quality, excellence, memories,

fall, we dedicated The Louis Greenspan Lobby on the Pavilion’s upper level, in honor of Daniel Curtin, Dr. Gary Koch, and The Louis

16

dent lounges in the Student Commons would

and legacy, that’s what.

www.ciaalumninetwork.com

A Foundation for Giving When Steve Ells ’90, founder and CEO of Chipotle, started the

that these three approaches complement one another and have a

Chipotle Cultivate Foundation, he had a very clear vision for its pur-

positive impact at both the local and national level.

pose. “The Chipotle Cultivate Foundation is meant to expand upon

For the Foundation to support the CIA, there needed to be specific

Chipotle’s philanthropic efforts and help us advance our mission to

programs that aligned with its mission. The college’s four-season

change the way people think about and eat fast food,” he explains.

sustainable teaching garden was just such a program. “A curriculum

“Quite simply, the motivation was to establish a foundation that

that is focused on sustainable foods at one of the country’s best

could provide funding to organizations that are working to promote

culinary colleges will play an important part in advancing our com-

responsible farming, wholesome food, and healthful eating.”

mitment to sustainably raised food,” explains Steve. “Having classes

Chipotle’s philanthropic efforts are focused on its absolute commit-

of future chefs who are schooled in the importance of sustain-

ment to positively change the nation’s food and farming systems by

ably raised ingredients could go a long way to fueling demand for

finding the best ingredients raised with respect to the environment,

ingredients that meet our high standards, and give more consum-

animals, and farmers, within the local communities. Through the

ers access to better food. That’s exactly what we are trying to do

Foundation, Steve is looking to accomplish the same kind of thing—

in our efforts to change food culture, and it made a lot of sense to

making better food more widely available—but in ways that expand

us to support a program that stands to perpetuate that same food

upon what he is doing with his company.

philosophy.”

Steve frames three different ways he envisions giving. “Having

And so, when a foundation offers its support to the CIA, it is

studied there, I have a personal connection to, and a lot of respect

because our goals and missions are closely aligned, magnifying the

for, the CIA. As an individual that’s enough for me to give back to

opportunities for long-term success for both organizations. We are

the college,” Steve explains. “When a business makes a philanthropic

grateful to all the foundations that support our efforts, and espe-

contribution, there is generally some expectation of a return on that

cially glad to be partnering with the Chipotle Cultivate Foundation

investment, whether an actual return or some measure of exposure

and Steve.

or publicity. A foundation doesn’t have the same expectations. It exists for the sake of fulfilling a philanthropic mission. Of course, our

These are just a few of the hundreds of personal stories about what

Foundation wants to see progress from the organization or program

motivates and inspires our alumni and friends to give to the CIA. We

we are supporting, but it’s not the same kind of measurement we

hope that by reading them, you will find your personal inspiration to

look for from an investment coming from Chipotle.” Steve believes

do the same.

mise en place no.68, February 2015

17

Following the Presidential Trail Never let it be said that the life of a college president is routine.

J. McCann Charitable Trust—a generous financial contributor to

In fact, whether President Tim Ryan is reaching out to foster new

many of our campus projects. Most recently, the Trust gave the

educational enterprises to enhance our students’ experiences,

CIA a major gift expressly for the acquisition of the former Coco’s

forging philanthropic partnerships that help support the college’s

Restaurant site on the Hyde Park campus’s northern border. This

long-term mission, or participating in a YouTube event that

type of purchase not only keeps the college viable for expansion in

highlights the fight against a ghastly disease, no two days are

the future, but also protects the quality of life on campus today by

alike and every day has a purpose.

controlling development of our surroundings.

Supporting a Great Cause

Bringing Like Minds Together

President Ryan and his wife Lynne attended a fundraiser at The

At the recent Hudson Valley Beer, Wine, Spirits, & Cider Summit

River Café for Gerry Hayden ’86, a highly regarded chef in

2.0 held in the Marriott Pavilion, Tim was presented with the

New York City. Tragically, Gerry contracted ALS (Lou Gehrig’s

Hudson Valley Economic Development Corporation’s first-ever

disease) several years ago. Staggering medical bills and the cost

Visionary Leader Award. Larry Gottlieb, CEO of the Corporation,

of his ongoing care have inspired his friends and colleagues to

made the presentation, saying, “The Visionary Award is presented

host a number of fundraisers in his name. Present at this event

to those outstanding individuals whose leadership, creativity, and

were Charlie Palmer ’79, David Burke ’82, Bryan Voltaggio

commitment to excellence set the highest standard in the food

’99, and a slew of other CIA and River Café alumni. It was a

and beverage industry for others to follow.” The award itself was

great evening for a very worthy cause.

created on a 3-D printer and represented a wine barrel that opened

Oh, and when Tim was challenged by CIA Trustee Thomas

to reveal an apple, wheat, and grapes—all the ingredients for great

Keller to take part in the ALS Ice

beverages, wines, and spirits.

Bucket Challenge, he accepted.

Always the chef, Tim stylishly completed the challenge wearing his chef whites and using a copper pot filled with ice, while overlooking the Hudson River. To watch Tim take the ALS Challenge, visit http://youtube/ YIoqycIH4ZM.

Preserving Quality of Campus Life Tim recently broke bread with Mike and Patrick Gartland. Mike has been a longtime supporter of the CIA in his role as administrator of the James

18

www.ciaalumninetwork.com

A Well-Rounded Education We are committed to giving our students a well-rounded college

culinary science bachelor’s degree program, with whom he spent

education. That means providing opportunities for them to learn

considerable time. He then went on to hold a demonstration for

outside the classroom. From world-renowned chefs to authors and

the entire community in the Marriott Pavilion that showcased his

poets, and from strong student club support to providing ongoing

culinary philosophy of “note-by-note” cuisine.

classes in the fitness center, we want our students to expand their world and be exposed to new ideas. Up until now, we haven’t had a venue large enough for the full student body to comfortably gather.

The Marriott Pavilion, with its Ecolab Auditorium and a state-ofthe-art conference center, makes it possible to expose our students and greater community to a wide variety of programs. Most recently, students had the opportunity to watch a demonstration by the originator of molecular gastronomy and enjoy professional theatrical performances.

Experiencing Top-Flight Theater The Culinary Institute of America and Half Moon Theatre, the Hudson Valley’s leading year-round professional theater company, joined forces this year to bring New York-style theatrical performances to the Marriott Pavilion’s Ecolab Auditorium.

Now entering its eighth season, Half Moon Theatre (HMT) is a Hudson Valley-based company of actors, directors, playwrights, designers, and producers who have worked extensively in New York

Learning from a Pioneer

and Los Angeles, as well as at regional theaters around the country.

French chemist and culinary science expert Dr. Hervé This

the Inaugural Benefit Gala on October 25, 2014 that featured Tony

(pronounced “Teees”) visited the Hyde Park campus in October 2014.

Award-winning actress Cady Huffman performing her show, And She

Founder and president of educational programs for the Institute for

Can Sing. Free tickets to a Kander and Ebb musical review, The World

Advanced Studies of Taste at the University of Reims, Dr. This is

Goes ’Round, were also provided for interested students, staff, and

known for coining the term “molecular gastronomy.” He was the

faculty.

first to explain the mechanism of culinary transformation during

By offering our students opportunities that encompass all of the arts

certain cooking processes. Dr. This inspired a generation of renowned chefs like Spain’s Ferran Adrià, England’s Heston Blumenthal, and America’s Grant Achatz ’94.

The theater company offered our students discounted tickets to

and sciences, we are providing a more well-rounded education and better preparing them for the real world.

His visit was much anticipated by students enrolled in the CIA’s

dr. hervé this

mise en place no.68, February 2015

cast members and director of the world goes ‘round

19

$

282,895 That number represents the amount of money CIA bachelor’s degree students have raised for charities and CIA student scholarships between September 2009 and October 2014! They did it while completing the capstone project for their Foodservice Management course, led by Professor Pat Bottiglieri. Students design and execute an event that is marketed to the public. They are totally responsible for menu, beverage selections, marketing strategies, facilities design, budgeting, forecasting, purchasing, and inventory control. Front- and back-of-the house managers are selected, a theme decided upon, and they are “off to the races.”

These aren’t just exercises in event planning. They are, ultimately, fund-raising events that help to build a culture of philanthropy within our student body. After students select a local charity and a CIA scholarship fund they wish to support, you can find them out in the community requesting donations for the evening’s silent auction. Anyone who has solicited donations knows that it is, in equal parts, a lesson in humility, confidence building, and human nature. Our students do a fantastic job.

The surplus revenue from each event is divided between the selected funds. Over the years, donations have been made to such community organizations as Miles of Hope Breast Cancer Foundation, The Wounded Warrior Project, Ronald McDonald House, the American Red Cross, Dutchess Land Conservancy, the Dutchess County SPCA, and the Children’s Home of Poughkeepsie, to name a few. CIA scholarships like the James W. Heywood ’67, Wayne L. Almquist, and Brian Smith Memorial Funds; the Side Towel Scholarship Fund; and others have been the recipients of donations. These funds directly benefit our own student body.

Take a look at some of the terrific events planned and executed by our students.

20

L e Diner en Blanc

Sw ing Into Spring

Har vest on the Hudson

Di x ie Dow n the Hudson

La Mesa: Latin Table

Gat sby : A n Even ing of O pu lence

Bla ck & W h ite, Splash of Red

Big Band, Salute to Our Troops

21

This year’s alumni homecoming event, held October 24–25, was a smashing success. Everyone who came got to enjoy excellent eats, including the opportunity to indulge at three food trucks

2014

owned by our alumni; a viewing of the movie Chef

vera eisenberg ‘00 and kersti bowser ‘00 reconnect

and a panel about the life of a “food trucker”; 11 different creative cocktails developed by our students; a spirited “Run for Your Knives” 5K that had everyone cheering; on-thespot distribution of $33,620 in student scholarships garnered from our alumni supporters; culinary trivia games; and the opportunity to participate in three different demos and presentations by renowned alumni chefs. A great time was had by all!

ladies from the 80s

jehangir mehta ‘95 demos “the mighty mushroom”

associate professor doug miller ‘89 gives a tour of the new beverage garden

students prepare creative cocktails for alu

tim ryan ‘77 (right) and mark erickson ‘77 (left) reminisce over their class yearbook with a fellow alum

donors peter ‘97 and andi holt with their scholarship recipient

umni reception

student runners and their supporters

back: alan archer ‘93, steve swofford ‘97, Brooke brantley ‘97, ken ludwig, jim binner ‘90 front: robert kabakoff ‘86, pete blohme ‘86

left to right: james contino, walter zuromski, sue scott, phyllis flaherty, gina pio-crossman, Philip dunn, priscilla nuwash, and norm nuwash—all class of 1974!

Book Shelf VOLT ink.

By Bryan Voltaggio ’99

Truly Texas Mexican

and Michael Voltaggio Two brothers, so alike in their passion for their

A Native Culinary Heritage in Recipes

craft and so different in temperament and style,

By Adán Medrano

have come together

In Truly Texas Mexican,

to create a cookbook

CIA Fellow Adán Medrano shares his insights into today’s TexasMexican cuisine—a blend

that demonstrates, with exquisite clarity, where their tastes converge. Named for their two restaurants, VOLT ink. is an amalgam of their approach, recipes, and successes.

Beautifully photographed, the book features images that give

of techniques and flavors passed down

you a glimpse into the way the brothers work in their respective

from generation to generation of Mexican-Americans

restaurants. In addition, the book is woven through with Bryan

and informed by modern ingredients. His 100 delicious

and Michael’s stories about their shared childhood memories,

recipes and personal anecdotes reveal the mouthwatering

work, and culinary philosophies.

interconnectedness of culture, identity, community, and cuisine.

School of Fish

By Ben Pollinger ’97 In this beautiful and very accessible book, Ben Pollinger, executive chef at Michelin-star Oceana in New York City, shares his considerable knowledge to help demystify seafood. He takes the reader through the various techniques of working with fish, from braising and broiling to grilling and poaching—organizing each section by degree of difficulty. His “fish-ionary” categorizes fish types, making it easier to choose just the right substitutions based on what’s fresh in your area. This is the perfect gift for the fish lover in your life who longs to expand his or her repertoire and skills.

24

The Texas Food Bible From Legendary Dishes to New Classics

By Dean Fearing ’78 Dean Fearing, considered the “Father of Southwestern Cuisine,” shares the best traditional and modern dishes from the Lone Star State in his new cookbook. He takes readers through Texas culinary heritage, the classic preparations involved, and the expansion and fusion of foods that create Southwestern cuisine. Included are step-by-step methods and techniques for grilling, smoking, and braising, as well as a list of must-have pantry items that will get you ready to begin cooking the “Southwestern Way.”

www.ciaalumninetwork.com

KUDOS

Bringing the South Home to James Beard House

ACF Gives Nod to CIA Restaurants and Grads

Gus P. Silivos ’82 and classmate Irving Miller ’82, along with

Twenty restaurants across the United States were recipients

three other Pensacola Celebrity Chefs, were invited back to the

of the 2014 Achievement of Excellence Awards from the

James Beard House for an unprecedented fourth consecutive year to

American Culinary Federation (ACF) at the organization’s

present a dinner entitled “Southern Inspired: Fresh from Florida’s

national conference last summer. The Culinary Institute of

Gulf Coast.” The event, which was held on October 1, 2014,

America’s American Bounty Restaurant, Bocuse Restaurant, and

showcased the Pensacola Bay area’s signature culinary offerings and

Ristorante Caterina de’ Medici were among those acknowledged.

was hosted by Visit Pensacola! Family, friends, and fans who were

“Achievement of Excellence Awards are presented to foodservice

not able to attend had the option to stream it live using the James

establishments that go above and beyond to promote the culinary

Beard Foundation’s new Kitchen Cam.

industry and provide customers with a rewarding experience,” said ACF President Thomas Macrina ’76. “The Culinary Institute of America’s commitment to providing hands-on learning opportunities for its students through these restaurants is noteworthy.”

In addition, nine graduates and the CIA were honored at the organization’s awards event held during the ACF national conference: • Roger Kelly ’76, Charles Carroll ’86, and the CIA, ACF President’s Medallions • Michael Garbin ’76, Chef Professionalism Award • Scott Gilbert ’83, Chef Good Taste Award • Rick Moonen ’78, Celebrated Chef Award • Gale O’Malley ’67, Joseph Amendola Award • Michael Rigberg ’74, Paul Santaularia ’85, and Jeffrey Mitchell ’93, named fellows of the ACF’s honor society, the American Academy of Chefs

Serving Up Gold at SkillsUSA Leonela Montas ’14 took the gold medal for Restaurant Service in the postsecondary division at the 2014 SkillsUSA in Kansas City, MO. This was the first time the CIA had competed in the category of service, and we are pleased that Leonela came home with the gold medal. Contestants are tested on skills required in front-ofthe-house service at a fine restaurant. The focus is on guest service and relations in the dining room: table setup; greeting guests; reservations procedure; presentation of menus; description of food, drinks, specials of the day; taking orders; serving each course and clearing; preparation and presentation of the check; and closing remarks. Contestants are also judged on personal appearance, gus silivos ‘82

table-side manner, professionalism, ease with guests, courtesy, general knowledge, and technical and verbal skills.

mise en place no.68, February 2015

25

Friend and Family to the CIA

By Gail Jones

oil. There is even a John J. Profaci Legacy Endowed Scholarship, which

Colavita is one of the most venerable names in the CIA’s inner

further supports the college’s mission.

circle of trusted corporate partners. In 2001, the CIA and Colavita

The family’s mission extends far beyond its work with the CIA. They

celebrated the grand opening of the Colavita Center for Italian

are extensively involved in nonprofit health and wellness organizations.

Food and Wine on the Hyde Park campus. The event marked the

They sponsor Colavita Racing, Inc., the largest recreational cycling

culmination of a joint effort to enhance the Italian cuisine and wine

organization in the U.S.; and the Colavita Children’s Foundation, which

curriculum carried out in the college’s Ristorante Caterina de’ Medici.

helps children whose lives have been marred by economic hardship.

It also highlighted a corporate friendship that has strengthened into a

All of this speaks volumes about the company’s culture of social

family relationship.

responsibility. But it was a gift from the sons to the father that touched

Giovanni Colavita founded the Colavita Olive Oil and Pasta company

the CIA family the most. Through a special fund-raising effort led by

in 1948, in the town of Campobasso, Italy. His grandson Giovanni is

Joe, John Jr., Anthony, and Robert, the sons were able to surprise John

currently Colavita USA’s CEO, while his cousin, Andre, is CEO of

and his wife Connie with the unveiling of the Profaci Tower Room—La

Colavita Italy, operating out of Rome.

Torre John J. Profaci—the private dining room on the second floor of the

One of the often-told family stories relates to the founding of Colavita

CIA’s Colavita Center.

USA. In 1978, while honeymooning with his bride in New York,

And in recognition of his company’s influence on the evolving American

Enrico Colavita had a chance meeting with John J. Profaci, a broker

palate, and in honor of his support of the CIA’s mission, President Ryan

for food distributors. With a simple handshake, Enrico and John

inducted John J. Profaci into the CIA Hall of Fame in 1999.

struck a deal to make John the company’s U.S. olive oil importer.

Dr. Victor Gielisse, the CIA’s vice president of advancement and

Mr. Profaci is credited with opening the American market to genuine

business development, says, “It’s a rare corporation that operates with

Italian extra virgin olive oil—an initiative that changed the way

an emphasis on health, family, and philanthropy the way this one does.

Americans ate. Today, all four of John Profaci’s sons—Joe, John Jr.,

Our relationship with Colavita has only improved with age.”

Anthony, and Robert—hold key positions in Colavita USA.

Gail Jones is a CIA Advancement Officer.

It was in 1994 that Colavita USA, Colavita Italy, and the Profaci family pledged the lead gift to launch the fundraising campaign for the Colavita Center for Italian Food and Wine.

Since then, Colavita USA has been a steady supporter. Year after year, the Profacis sponsor the CIA Leadership Awards.

In addition, the company has sponsored several CIA Worlds of Healthy Flavor® and Healthy Kitchens, Healthy Lives™ leadership conferences.

The company’s latest gift-in-kind agreement will keep the college’s kitchens stocked with olive

left to right: Joseph, john sr., anthony, john jr., and robert profaci

mise en place no.68, February 2015

27

Why Give?

Frank and Mary were terrific business people who understood the economics of running a profitable restaurant better than most. Their eagle eyes were on every movement in the dining room and kitchen, and they knew how to make sure that their guests were comfortable, well served, totally sated, and eager to return for another great meal. In the early years, Frank elevated the spaghetti and meatballs concept of Italian food by introducing Northern Italian recipes to the American audience. He was an early innovator and was admired and honored many times by his colleagues in the restaurant industry.

What makes giving meaningful?

The mission of the Giambelli Foundation includes perpetuating Italian culture and enabling others to continue the tradition of great Italian cuisine and warm hospitality demonstrated by the Giambellis.

Contributing to the CIA in memory of Frank and Mary Giambelli will assist the college as they train the next great generation of restaurateurs and industry professionals to carry on the tradition of helping people enjoy one of life’s finer pleasures.

How do you give?

Francesco and Mary Giambelli Francesco and Mary Giambelli Endowed Scholarship Fund

What motivates you to give?

28

The Francesco and Mary Giambelli Foundation, Inc. has already started honoring its mission by making a major pledge to the CIA Building on Excellence Capital Campaign, and funding the Francesco and Mary Giambelli Endowed Scholarship. In addition, the Foundation has given the CIA a bronze statue of Mercury, which was the namesake of the Mercurio restaurant and had an honored place in the Giambelli restaurants. Other memorabilia—including menus, press clippings, photographs, and a Guinness Book of World Records plaque

The directors of The Francesco and Mary Giambelli Foundation,

memorializing the purchase of the world’s largest white truffle by the

Inc., have been charged with the task of fulfilling the wishes of the

Giambellis at a charity auction—have all been donated to the college.

late Francesco and Mary Giambelli. Mr. and Mrs. Giambelli were

These items comprise the history of the Giambelli restaurants and are

consummate restaurateurs. Their venues in New York City—the

a microcosm of the restaurant industry in New York City in the mid-

original Giambelli’s Ristorante, Mercurio Ristorante, and the flagship,

twentieth century. It was the hope of Francesco and Mary Giambelli

Giambelli’s 50th Ristorante—were renowned for top-quality delectable

that CIA students would garner some valuable insights from these

Italian cuisine, fine wines, and superb hospitality. Behind the scenes,

items and that the spirit of their legacy would live on at the CIA.

www.ciaalumninetwork.com

Giving’s Impact Ciro Vincenzo Fodera ’14 Bachelor’s Degree in Culinary Arts Management Recipient: Francesco and Mary Giambelli Endowed Scholarship

Describe your life prior to coming to the CIA. I was young when my father passed away and was left to take care of my mother and my two younger brothers. At 13, I worked in restaurants to help support my family by lying about my age. Despite the hard work, I came to love what I was doing. One of my jobs was as an apprentice chef at Red Rock Country Club in Las Vegas, where the chefs were mostly CIA graduates. They did their best to teach me everything that they had learned at school.

What motivated you to attend the CIA? Executive Sous Chef Ciro Cucciniello ’01 inspired and pushed me to attend the CIA. At first, the CIA seemed like an impossible dream.

But chefs at Red Rock Country Club told me that going anywhere other than the CIA would be a waste of my potential. The alumni that graduate from the college are some of the best professionals in the industry. Luckily, I initially received a scholarship from the Epicurean Charitable Foundation of Las Vegas to help me attend.

What were your college highlights?

I’d say being a part of the Bocuse d’Or, seeing Ferran Adrià, and meeting master chefs in person were highlights for me. However, going to France as part of my food, wine, and agriculture course was the most eye-opening experience of my college career. We spent three weeks traveling, eating, drinking, visiting museums, talking to chefs,

What are your plans for the future?

With help from the CIA Career Fair, I obtained a job at the Taj Hotel in Boston, MA, and hope to move up the ranks there. I also have plans to start small-batch production of my own beer as a side business. My long-term plan is to open my own catering business in Las Vegas. And my CIA experience has inspired me to want to teach. I hope one day to return to the college to do just that. I plan to donate a lot of time and energy into starting my own scholarship fund for the CIA.

visiting vineyards, talking to winemakers, and just becoming worldly.

Another highlight was learning about beer making in Professor Doug Miller’s brewing class. And, of course, had it not been for the Mary and Francesco Giambelli Endowed Scholarship that I received, I could not have completed my bachelor’s degree.

29

Paying It

Forward A Literate Bakery Stir together a huge supply of used books, a school system in need, and a location like the incredibly popular Kilauea Bakery. Toss in a dollop of volunteerism and the sense of community on Kauai Island, HI, and you’ve got a recipe for philanthropic success.

When Thomas Pickett ’81 noticed the local Borders was closing, he

Coming Full Circle

had a brainstorm. On the bookstore’s last day, he bought three of its

When Robert Kabakoff ’86 set up a student scholarship at our

of his bakery and gave the others to establishments nearby. Everyone

San Antonio campus, he didn’t think much more about it, as soon

began calling it the Kilauea Bakery Book Shelf. Thomas filled the cart

after he decided to shift his annual donation to support the Alumni

with books from thrift shops, customers, and families. And since the

Homecoming 5K Walk/Run. But one day, while interviewing a job

bakery lends itself to relaxing and browsing through books, he had a

candidate, he came face-to-face with the recipient of his scholarship.

success on his hands. He asks only that customers make a one- or two-

“I really cannot tell you the impact it had on me when I learned that

dollar contribution if they want to take a book home. Over the past

the person I was talking to had received my scholarship,” says Robert.

2½ years, the bakery’s cart alone has raised $26,000—enough money

“Talk about investing in the future and seeing your commitment to

to fund two part-time teachers in the elementary reading mastery

the CIA come full circle!”

program that was cut just before he began this project.

Brit Milam ’13 was the eager interviewee who mentioned to Robert

Thomas’s commitment to his community is long-standing and

that he had received the Kabakoff Scholarship. “I think of my

deeply appreciated. Kilauea Elementary School Principal Sherry

education at the CIA as an investment in my future,” says Brit. “Who

Scott Gonsalves says, “Besides establishing the Kilauea Bakery Book

would have thought that Mr. Kabakoff and I would both receive so

Shelf, which has encouraged the love of reading in both children and

serendipitous and direct a return on our investments.” Robert was

adults, Thomas has sponsored a ‘Student of the Week’ award in every

so impressed with Brit’s attitude and energy that he created a unique

classroom for almost two decades.” Seems like Thomas is cooking up

manager’s position to take full advantage of Brit’s potential.

more than just great food at his Kilauea Bakery.

robert (left) and brit

30

sturdiest wooden book carts. He placed one in the high-traffic area

thomas (right) and wife katie with the kilauea bakery book shelf

www.ciaalumninetwork.com

’66

Jon M. Lodi is part-time chef-instructor for Ventura

County Rescue Mission in Oxnard, CA. James P. Scobie is retired from his job as a Navy cook. He sadly lost his wife of 35 years, but is still managing to enjoy retirement in Florida.

’67

David A. Nickerson has retired and is now a representa-

tive for Spifter, a kitchen gadget company.

’68

the old cardio room in the student recreation center

Glenn A. Meakim is

’74

recently retired from his job

required program of study in gastronomy

as chef at Smith College in Northampton, MA. Gary H. Schmicker is a personal chef in Aurora, NE.

Frank Leake was inducted

Katrina, aiding in the rebuilding of the

chef for Family Services’ sixth annual

into the World Master Chefs

New Orleans Bakery.

Guest Chef Series. Each year, a chef is

and culinary administration throughout his career, and reflecting a professional knowledge and philosophy of international cuisine as a chef and educator. Peter

’69

Roger Frost works for CSX Freight/Rail Service in

Worcester, MA.

’71

invited to demonstrate and share dishes

Society. He was honored for following a

Loren is director of culinary development for Nino Salvaggio International Marketplace in Clinton Township, MI. He recently redesigned his own kitchen, which was featured in the magazines Bet-

Charles Amey is currently

ter Homes and Gardens, 50 Dream Kitchens,

working at Mansfield Hall in

and Styleline. Francis “Mick” Mitchell

Burlington, VT, a unique support college

is working as a volunteer chef in a 55-and-

for students with disabilities. He spent

over retirement community in Palm Har-

20+ years teaching in the Hospitality &

bor, FL. He has been married for 40 years

Event Management program at Cham-

and has seven grandchildren. Mick still

plain College, where along with his class-

enjoys fishing and singing Doo Wop. He

room teaching, he created and operated

would love to hear from fellow classmates

the International Hospitality Study Tours

at nanskipoo@yahoo.com.

’79

Mark J. Crowell is principal culinologist for CuliNex, LLC

in Seattle, WA. Monsignor Jamie Gigantiello is vicar for development of the Diocese of Brooklyn. He joyfully combines his vocations as chef and Catholic priest by hosting the New Evangelization Television’s (NET-TV) culinary program Breaking Bread. In each segment of the weekly show, he celebrates Brooklyn’s

inspired by a theme. This year, Michael prepared dishes based on a presidential theme: Thomas Jefferson’s vichyssoise, James Buchanan’s stuffed pork roast with wine sauce, and Honest Abraham Lincoln’s pecan pie.

’81

Andrew Blackman has launched NY Chup, a New

York City-based company specializing in

rich ethnic neighborhoods by exploring

hand-crafted ketchup. Andy and his wife

different parishes, visiting a restaurant

Dina have 2 daughters, ages 20 and 16.

and interviewing the owner and chef, do-

Lisa Callison is security guard merchant

ing a cooking segment, and ending with a

for ASI—Advantage Security, Inc. in

spiritual reflection related to the episode.

Aurora, CO. Peter Rosenberg is leading

Michael L. Ratzlaff was the volunteer

the culinary vision for the Certified Angus

and taught at Champlain’s Tel Aviv, Israel campus. Chuck is married and has two grown children. When he is not teaching, he enjoys gardening, kayaking, traveling, reading, and going for walks with his wife and golden retrievers.

’73

’77

Bartholomew Dutto, Jr. is territory manager for US Foods

in Peabody, MA. He recently celebrated 20 years with the company. Howard Smulo is executive chef for Las Vegas Motor Speedway in Las Vegas, NV.

Eric J. Oswald and his wife closed their restaurant Rio

Vista Isle Café in 2013, after 30 years in business. Eric has since exhibited his wildlife and landscape artwork at North Regional Library at Broward College North and taken on the role of chefinstructor for Broward Public Schools in Fort Lauderdale, FL.

’78

Timothy Knowlton is broker/owner of Beacon

Properties in Marblehead, MA. He has

Did your favorite chef or classroom instructor have a quote you remember to this day?

been a real estate broker since 1993.

Philip Laura is bakery team leader for Whole Foods in Morrisville, NC. He started with Whole Foods after Hurricane

mise en place no.68, February 2015

Share it with us!

Send quotes to n_cocola@culinary.edu.

31

Beef® brand as the company’s executive

owner/instructor/inspector for SafeSer-

chef. Prior to taking this post, he spent

viceTech (SST) in San Diego, CA, which

three decades at top hotels and resorts,

he opened five years ago. The company

and owned and operated DELICA-

’92

Idalee Cathcart was recog-

copy of mise en place magazine with

nized by the Texas Chefs As-

them! Elizabeth Drake Pronschinske

sociation as its 2014 Dallas Pastry Chef of

is broadline wholesale foods regional

provides ServSafe training and exams,

the Year. “I am so grateful to the CIA for

district consultant for Performance Food

TEXAS Food Creations and Catering for

and conducts kitchen inspections and

the skills and training I got as a student

Service in Rice, MN.

12 years.

sanitation audits to prepare restaurants

many years ago, and for the honor to have

and health care facilities for state and

studied under some of the best master

county health department inspections.

chefs in the world,” Ida says.

’83

Kenneth B. Cooke is executive chef at Harbor House

Seafood Restaurant and Oyster Bar. He and fellow classmates Laird Morgan ’83 and Luigi Tripodi ’83 recently launched

’88

Mark Hannibal is an instructor at Waldo County

Technical Center High School in Waldo,

’93

’02

Rachel Klemek is owner/ pastry chef of Blackmarket

Bakery in Costa Mesa, CA. Chris Ko-

Joe Abuso is founder/owner

bayashi is chef/owner of Artisan in Paso

of Genuine Hospitality Con-

Robles, CA. Deborah Lindsay opened

sulting. As part of his project to develop

Matt’s Casbah as executive sous chef in

a website called CookwithCooke.com.

ME. Last spring his students won the

an in-house culinary program for Holly

2008. She took a break to teach culinary

They are making easy-to-follow instruc-

Maine ProStart competition and went on

Hall Retirement Community in Houston,

arts, but is back at Matt’s, as business sys-

tional videos to teach kitchen novices

to compete at the national level in Min-

TX, Joe has hired three CIA alumni

tems developer and chef for a corporate

some basic, fun-to-make dishes. Nancy

neapolis. Mark began teaching after own-

to lead the kitchen staff. They include

client. Her colleagues there include Pete

W. Ferriss has recently been issued a

ing his own restaurant, Hannibal’s Café,

Executive Chef Peter Huber ’80, Sous

“Pyro” Wynkoop ’75, who is known for

patent for a new method for preparing

for 13 years. John Schnupp is director

Chef Andrew Shirley ’82, and Pastry/

his tableside flaming desserts, and Ken-

starch-thickened compositions.

of food operations at Loyola University’s

Sous Chef Joy Reading ’08. David

dall Skaggs, a student Deborah referred

Retreat and Ecology Campus in Wood-

Pollick is executive chef at Forsgate

to the CIA and who hopes to graduate in

stock, IL. He also oversees the campus

Country Club in Monroe Township, NJ.

2016. Anthony Nigro is executive pastry

farm operations and teaches culinary

Michael Smith is director of operations

chef of Real Food Daily, Inc. in West Hol-

classes to students and the public in the

for Damico and Partners in Naples, FL.

lywood, CA. Sandra Stephenson is lead

’84

Tony Biggs is director of culinary arts for the Certified

Angus Beef® brand. Before taking this

post, Tony was the executive chef for the royal family of Jordan. Tim Michitsch is culinary arts instructor at Lorain County JVS in Oberlin, OH. The Association for Career and Technical Education, Region I recently recognized Tim for his contributions to career and technical education by naming him their 2014 Teacher of the Year.

’86

Stephen Sedlacko is married and has two sons.

In his free time, he enjoys running and playing golf. Christopher Wood is

chef with Sodexo Corporate Services in

new Duchossois Food Systems Lab and Kitchen. Loyola was recently named the fourth greenest college in America by Sierra magazine, and John is pleased to be a part of the University’s efforts toward sustainability and organic produce. John and his wife have three sons. Their eldest, Jesse Schnupp, graduated from the CIA in November 2014.

’91

’94

James Dorris, Jr. is corporate chef for Mar Jeanne

Caterers in Lansdale, PA. Noralyn Galdiano is corporate chef for Sysco Central Florida, Inc. in Ocoee, FL. She was an American Culinary Federation Southeast Region Chef of the Year semi-finalist in

Glendale, AZ. Paul Wooten is director of culinard at The Culinary Institute of Virginia College’s Mobile, AL location.

’03

Benmar Santos is chef/ owner of Cielito Sur Catering

Services in Ponce, Puerto Rico. She also consults for other restaurants in her area.

2014.

Benmar enjoys spending her free time Martha Bennett is office manager/bookkeeper at

Sturgeon Bay Yacht Club in Sturgeon Bay, WI.

’97

Michael Chase is executive chef for Tuxedos and Tennis

Shoes Catering and Events in Seattle, WA. Cory Gheen is chef-instructor at Loma Linda University in the School of

with her husband and two children.

’04

Gregory Selwyn is owner of Bevintel, a hospitality and res-

taurant solutions company in Englewood,

Allied Health Professions, Department of

CO, which he started in 2012. He was

Nutrition & Dietetics in Loma Linda, CA.

married that same year.

Colin O’Hanlon is director of operations at The Club at Carlton Woods, a private club in The Woodlands, TX.

’00

’05

Talia Elise Klein is owner/ founder of Uncomplicated

Foods, an energy bar company specialDustin Valette is executive

izing in vegan, gluten-free, paleo-certified,

chef at Dry Creek Kitchen in

hand-made snacks called TALI-O Bars

Healdsburg, CA. He and his team, The

and Bites. Kathryn Quinn is executive

Sultans of Swine, won the 2014 Cochon

assistant at Schramsberg Vineyards and

555 Napa competition held at the CIA

Cellars in Calistoga, CA. Carol Secky

at Greystone.

is the wine educator for Bertucci’s Restaurants in North Attleboro, MA. Nicole

’01

Michael Curtis, David Spichtig ’09, and Michelle

Zawadzki ’12 gathered at Saratoga Emilia mae, daughter of Kasey posadas ‘06 and Christophier posadas ‘06

32

Racetrack in Saratoga Springs, NY to take in the famous summer racing season there. They just happened to have a

Tsikitas is the head of the Hospitality, Tourism, and Guest Services Department at J.M. Wright Technical High School in Stamford, CT. She says, “I love the hospitality industry and really want to share that passion with my students.” She is currently working on her master’s degree.

www.ciaalumninetwork.com

’06

Vincent Amato and

Posadas ’06. In 2014 they welcomed

Rachel Reppert ’06

their first child, Emilia Mae (p. 32).

recently moved back to the United

Alyce Shields is chef de cuisine at Rose

States after living, working, and travel-

Tea Room, Bon Marché in Paris, France.

ing around Asia, where they were both teaching international cuisine to Chinese nationals. They were married in June 2014 in a sixteenth-century castle in the medieval town of Petritoli in Italy. Both will be teaching at a local culinary school in Virginia Beach, VA. Steven Corson is culinary director for Homegrown Sandwich Shop in Seattle, WA. Kasey (Gardner) Posadas is pastry chef at The Grandview in Poughkeepsie, NY. In 2008, Kasey married Christopher

’07

Daniel Crocco is executive chef/co-owner of Mill House

Brewing in Poughkeepsie, NY. He and his crew prepare fresh sausage, charcuterie, and salumi to go with their house-brewed line of beers, pilsners, ales, and stouts. Danielle “Hope” (Hertzler) Perry is chef-instructor at Dorsey School-Culinary Arts Academy in Roseville, MI. She and her husband welcomed their first child, MacKenzie, in March 2014. Blair Wilson is executive

In Memoriam

chef at the Surfcomber Hotel, a Kimpton Hotel in Miami Beach, FL. He got married in 2013 and welcomed his first child, Athena Marie Wilson, in October 2014.

Thomas Edward Crocker ’56 Larry D. Riggleman ’56 Edward Wong ’56 James LeRoy Marshall ’61 Normand B. Ford ’66

’08

Gerardo Avalos recently launched his personal food

blog, “Mint Condition Nutrition.” The recipes there are designed to optimize health and get your body into mint condi-

John D. Showers ’68

tion. Jaime Lepe is catering manager for

Louis John Fanelli, Jr. ’72

Tropical Mexico Restaurant in Pomona,

Mark J. Lake ’72

CA. Ross Warhol is executive chef at The Pelican Club in Galveston, TX.

rachel reppert ‘06 and vincent amato ‘06 celebrate in italy

Joseph L. Martin ’72 Leo Silverman ’73 Nicholas James Cretella ’74 Marcy Lynn Simon ’74 Michael Culkin ’76 Lorraine Levin ’79 Marilyn McDevitt Rubin ’79

’09

Russell Taylor Mason is chef/owner of Maison Urban

Cookery in Lancaster, PA. In November 2013, he and his wife welcomed daughter Ella Taylor Mason. Amanda (Lau) Moore is decorator at Shelby Lynn’s Cake Shoppe, a custom cake shop in Springdale, AR. Amanda was recently

Paul Francis Kerns, Jr. ’82

married. Laura (Curtis) Retana mar-

James B. Devito ’83

ried her CIA sweetheart, Paris Retana

Beaux D. Kisielewski ’87

’09. They moved to Atlanta and started Malvi, a marshmallow confectionery.

Francis B. Coughlan ’89

Paris came up with the name, which is

David Nicholl Rogers ’91

short for Malvavisco, the Spanish word

Brian James Klein ’93

for marshmallow. They make marshmallow cookie sandwiches and sell them

Emily Diffrient ’94

online and in select retail stores. They

Stanley Wentworth Tebbetts ’95

have received some promising press,

Erin Thomas Hunt ’02

including a mention in the Food Network Summer Grilling Guide.

Donna M. Feustel ’03 Aleanna Luethi-Garrecht ’03 Grant Scott Gordon ’06 Ann Elaine Mosher ’06

’10

Michael Davis and Chelsea (Davis) Wallis ’10 are

married. Michael is chief steward on an

left to right: michelle zawadzki ‘12, michael curtis ‘01, and david spichtig ‘09

offshore Merchant Marine ship. Chelsea

mise en place no.68, February 2015

33

is restaurant manager for Chatham Bars

Gabriella Leone is line cook for The

Inn in Chatham, MA. Matt Farrell is

Hilton Garden Inn in Staten Island, NY.

executive chef for Gate Gourmet, a lead-

Christine Wendland is resident chef at

ing international airline catering com-

The Inn at Fernbrook Farms, a custom

pany in Schiller Park, IL. Logan Griffin

catering venue on a historic CSA farm in

is wine captain/sommelier at Blackberry

Chesterfield, NJ.

Farm in Walland, TN. He got married in September 2014. Sarah Calder Hammond is assistant kitchen manager/ pastry chef for Tin Pot Creamery in Palo Alto, CA.

’11

’13

Brooke Lieberwitz is café and bar manager at the

Exploratorium in San Francisco, CA. Brendan McGuff is executive chef/ owner of Lavinia’s Restaurant in Center

Kelsey Barnard is chef/

Harbor, NH. Michele Navarra is line

owner of KBC Butcher Block

cook for Farm to Table Bistro in Fishkill,

& Market in Dothan, AL. Stephanie

NY. Sean Panzer is dessert sous chef

Hsu and Jeff Scott ’11 married in May

at Osteria Mozza in Los Angeles, CA.

2014. Stephanie is partner programs

Layla Walid Saif works at The Hop in

coordinator at Northwest Harvest, a non-

Beacon, NY, alongside owner and fellow

profit organization that secures food for

CIA graduate, Matt Hutchins ’10. The

the hungry in Washington State. Jeff is a

Hop is a restaurant and craft beer store

logistics and customer liaison for specialty

specializing in food and beer pairings.

food importer Culinary Collective. They

She came to the CIA as an international

live in Seattle, WA. Kristina Stieg is

student from Jordan, but decided to settle

pastry cook II for Belmond El Encanto in

in the Hudson Valley after graduation.

Santa Barbara, CA. Jennifer Torski is

Ryan Teleha is sous chef for Wood &

head baker for Provence Breads & Café

Wine in Avon, OH.

in Nashville, TN.

’12

Stephan Andrew Ikeda is chef de cuisine/owner of

’14

Michael Duffy is chef at Joliesse Chocolates in Los

Ranchos de Albuquerque, NM.

Lake & Irving in Minneapolis, MN.

The Fast Track to a Bachelor’s Degree Still on that proverbial fence about whether it’s worth coming back to your alma mater for a bachelor’s degree?

Time to get down off that fence and get on the fast track!

The Bachelor’s Fast Track, that is. With this recent initiative from The Culinary Institute of America, you may be able to get credit for an entire semester or more, pay less tuition, and shorten your degree time.

Bachelor’s Fast Track expands your opportunities to apply relevant credits earned (AP or college) or select exam results to your CIA degree education.

With the possibility to transfer up to 36 credits and reduce the number of semesters, you can get back out into the food world with your CIA bachelor’s degree that much sooner.

Your transfer credits may apply to any of our bachelor’s-level majors: • Culinary Arts Management • Baking and Pastry Arts Management • Culinary Science • Applied Food Studies The applied food studies major potentially offers the fastest track, with fewer total credits and more transfer credit possibilities that can get you to your bachelor’s degree that much quicker–maybe even in as little as one semester!

To find out more about Bachelor’s Fast Track, visit www.ciachef.edu/bps-fast-track.

Making a Difference Almost 40% of CIA students are referred by our alumni! Any prospective student you refer is eligible to receive a $1,000 Alumni Referral Scholarship as well as other scholarship opportunities. You can change a life.

It’s easy.

Just visit www.ciaalumni network.com/refer.

34

the well-equipped cardio room in the new student commons

ety of Fel low i c o S e T hAre You the Next Member? s

Jerome Bocuse ’92 David Burke ’82

Anthony Dilucia, Jr. ’87

Brian Averna ’81

Maneet Chauhan ’00

Amy Greenberg ’80 Rochelle Huppin ’87

Michael Finelli ’91

Jason Henderson ‘99 Benjamin Katzenstein ’83

Christopher Lauber ’10

Kathryn Kelly ’10

Dana Slatkin ’92

Consider the benefits of being a Fellow…

Network with industry leaders | Influence the future of the CIA Enjoy exclusive culinary events | Make connections Improve your bottom line The Society of Fellows is a group of 200 distinguished friends, alumni, and top industry leaders who support the CIA and its students. Fellows work closely with our Board of Trustees as dedicated ambassadors of the college. They support the college with an annual gift of $2,500 or more. Resources provided by the Fellows help to fund scholarships, strengthen academic programs, and support facilities that enhance the mise en place no.68, February 2015

quality of education and the lives of students on all CIA campuses.

The Society of Fellows is an invitation-only group and members must be nominated.

For more information on the benefits of membership or how to nominate someone, call 845-451-1602 or visit www.ciaalumninetwork.com/fellows.

35

The Culinary Institute of America Alumni Relations 1946 Campus Drive Hyde Park, NY 12538-1499

Thursday, April 30, 2015 6 p.m. Reception 7:30 p.m. Dinner American Museum of Natural History New York City For information, visit ciachef.edu/awards, call 845-905-4275, or e-mail advancement@culinary.edu.

Proceeds from this event raise essential scholarship funds for CIA students.

Alumni Relations Admissions Advancement & CIA Websites Career Services 845-451-1401 1-800-285-4627 Business Development ciachef.edu 845-451-1275 ciaalumninetwork.com 845-905-4275 ciaprochef.com

ciagiving.org ciarestaurantgroup.com

ciawine.com

Student Financial & Professional Development Registration Services 1-800-888-7850 845-451-1688

General Information 845-452-9600