No. 49, August 2009
ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA
bout ine A W
ine & W picy ood S F 12 Wine Education for Professionals A look at the alternatives
What’s Hot: Wine and Spicy Food Complementing fire with fruit
10 Creative Wine Buying in a Down Market Keep wine in your customers’ glass
14 Becoming a Master Sommelier One man’s journey
15 Dessert Wines for Dessert? A controversy explored
12 16 Across the Plaza
Following the Presidential Trail | Athletes Find Home with
28 Gifts at Work
Why Give? | Givingâ€™s Impact
CIA Steels | Art Beyond the Kitchen | A Land of More Than Milk & Honey | Wine Legends and Legendary Wines | Kudos
22 Education for Life
CIA Military Liaison | Protecting Your Secret Recipe Book Shelf | Worlds of Flavor Conference | Professional Wine Studies Courses | Society of Fellows Wine Program
30 Class Notes
Welcome Home Alumni | Class Notes | In Memoriam
Wine is not a simple topic. Entire monthly magazines are devoted to its complexity and nuances. No single edition of mise en place could possibly encompass everything about wine, so we decided to take a look at the topic from a few very specific perspectives. • The growing interest in world cuisines that have heat and spice as a major
mise en place® No. 49, August 2009 Nancy W. Cocola, Editor Leslie Jennings, Designer
component prompted us to include an article on pairing wines with that type
of fare by one of the CIA’s wine experts, Steven Kolpan.
• The difficult economic realities facing restaurateurs informed our decision to
John Fischer ’88
include an article on wine buying in a down market by the Wine Spectator
Greystone Restaurant’s sommelier, Traci Dutton.
James Tidwell ’98
• And, the need for culinary professionals to increase their wine expertise was the impetus for a survey article on professional wine education by Associate Professor in Hospitality and Service Management, John Fischer ’88. We hope you’ll enjoy reading these stories and take away useful information.
Calling All Writers
Peter Weltman ’09
Editorial Board Dr. Tim Ryan ’77 President Nancy Harvin
Do you like writing? Do you have a strong point of view about a topic that would be of interest to other alumni? We’re all ears! Just drop me a line at n_cocola@ culinary.edu and we’ll talk. Maybe the next edition of mise en place will have an article by you with your own byline. On another note, I want to, once again, encourage you to let us know how you are feeling about the articles in the magazine. Your opinions matter to us and we are happy to share them with your fellow alums in the Mail Box section. As we’ve said in the past, we look forward to your opinions both tender and thorny! So, drop us a line. Nancy Cocola Editor
Vice President for Advancement Mark Erickson ’77 Vice President–Dean of Culinary Education
Mise en place is the college magazine for alumni and friends of The Culinary Institute of America, and reflects its principles and core values. Its mission is to foster a mutually beneficial and enduring relationship between the CIA, its alumni, and friends by: Providing information of interest about the college, its alumni, faculty, and students. Presenting substantive, balanced, and accurate coverage of major issues and events concerning the college as well as highlighting alumni leadership and contributions to the foodservice industry. Creating a forum to help alumni network and build community.
©2009 The Culinary Institute of America All rights reserved. mise en place® is a registered trademark of The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538-1499. The CIA at Greystone and the CIA, San Antonio are branch campuses of the CIA, Hyde Park, NY. Photography: Mary Arnold, Keith Ferris, and Anne Rettig.
We hoped youâ€™d write...
We still hope you will. Please take advantage of the opportunity to share your thoughts about mise en place and its content. This space is for you. We look forward to your letters both tender and thorny, commenting on issues and articles in mise en place. We reserve the right to edit letters for length and clarity. Submission does not guarantee publication. Please include your name and contact information with your letter. Submit to: Nancy Cocola, Editor, mise en place, 1946 Campus Drive, Hyde Park, NY 12538 or eâ€‘mail to email@example.com.
mise en place no.49, August 2009
ine picy ood & W S F By Steven Kolpan
In the old days of wine and food pairing, the choice of a particular wine to accompany a particular dish was fairly predictable—white wine with fish, red wine with meat. The pairings were also Eurocentric, meaning that the marriage of food and wine was largely based on the classics. French wines, or wines made from the classic French grape varietals, were paired with dishes that featured the four mother sauces of Carême—Béchamel, Espagnole, Velouté, or Allemande, or their derivatives developed later by Escoffier— tomato, butter, and emulsified sauces as well as Mornay, Bordelaise, and others. In fact, back in the day, the job of a sommelier was pretty easy—taste the sauces in the kitchen and pair the wine in the dining room.
Many of the wine and food matches derived from
the classic European approach have withstood the
• Wine is a food that just happens to be in a glass.
test of time, and the pairings continue to make for
• Just as anyone can choose anything he or she wants to eat,
a satisfying dining experience. But today’s chefs are creating dishes that are lighter than the classics, and, perhaps more important, are cooking in the context of a global village. No longer content to focus solely on the traditions of Carême and Escoffier, chefs are looking and traveling all over the world for
the same person should be able to choose anything that he or she wants to drink. • Although I believe in absolute freedom where wine and food are concerned, there are some helpful guidelines that may lead us to highly successful wine and food pairings.
inspiration. Today’s wine service professionals need
Where spicy food is concerned, I can’t emphasize enough that
to follow their lead, catch that inspiration, and pair
the traditional “rules” should be trashed, while attention must
exciting wines with creative dishes that are either
still be paid to some pretty simple guidelines.
true to, or based on the spirit of, foods from the Mediterranean, Asia, Central and South America, and other places around the world with a dynamic food culture.
In general, when pairing food and wine, the intensity of the food and the intensity of the wine should be nearly equivalent— meeting power with power. Light dishes with light-bodied wines, red meats and rich sauces with reds. When it comes to
One of the most compelling trends in today’s
spicy food, forget that. A Thai beef salad, redolent of fresh lime
restaurants is the sea change in the palate of both
juice and chilies, is not going to work with most red wines,
chefs and guests. Spicy food, from a reasonably mild
even though the protein in the dish is beef. Think of the rare
mole of Mexico to a fiery hot chili sauce of China,
beef as a condiment to the salad—a lovely, rich texture, but
has taken center stage in many restaurants, and customers are “eating it up.” Spicy foods add visceral excitement to dining, and cry out for a beverage that will cool down the heat while simultaneously highlighting background flavors and textures. In the not-too-distant past, beer was the go-to drink for heat and spice, and most of the time a cold beer will chill the chilies without offending the rest of the dish. Clearly, beer is a simple solution. Beer is also a cultural talisman, as many spicy-food cultures—India, China, and Mexico for example— have been closely identified with producing craft beers as well as national brands.
with the sweet/sour lime juice and the spice of the chilies as the “center of the plate.” Did someone say “off-dry Riesling” or “Cava,” that great affordable sparkling wine from the Catalan region of Spain? Congratulations! You “get” it. The fiery spice of chilies or other spice-laden ingredients can be a problem for many wines, because of relatively high levels of alcohol in the wine, the tannins in red wines and oak-driven whites, and the relatively low acidity in popular wines from warm climates.
Alcohol: Every sip of wine, every bite of food amplifies both the alcohol in the wine and the heat of the dish. So unless
The world is changing. Practically overnight, China has
your restaurant patron likes to sweat while eating, high alcohol
become the sixth largest wine-producing nation in the world,
does not work with spicy food.
and India is coming on strong. Mexico has a small but active
Tannins: The astringent, near-bitter elements of wine make
wine industry. Still, we don’t drink much wine from these countries; at least not yet. While chefs and restaurateurs want to offer great food and wine pairings with spicy dishes, creating the ideal marriage of wine and spice can be challenging, testing the palates and creativity of chefs and wine
the heat of the dish “pop,” while overwhelming every delicate nuance of flavor and texture in that dish.
Acidity: Low levels of acidity don’t refresh or cleanse the palate of heat and spice, and don’t encourage another bite of
professionals. But the results can be sublime.
food or another sip of wine.
Breaking the Rules
Let’s look at a semi-dry Riesling from the Mosel region of
I am a great believer in rules, except when it comes to food and
Finger Lakes region of New York to pair with that Thai beef
wine pairing. Unlike many of my fellow wine professionals, I
salad. The very slight sweetness in this relatively low-alcohol
Germany, the Columbia Valley of Washington State, or the
wine actually will neutralize some of the heat of the chilies,
mise en place no.49, August 2009
making for a milder palate sensation. And the high acidity of a Riesling wine from a cool climate will refresh and “scrape” the heat from the palate, while matching the refreshing sweet/sour flavors of the fresh lime juice. The beauty of this pairing is that the rare beef stands out as a silky, sexy texture, but because it is a small, thinly
White Wines Chardonnay: Avoid oak-and-alcohol bombs at all costs, but do choose unoaked, lighter examples of this wine from Chablis in Burgundy, France, as well as Australia, New Zealand, Italy, and
sliced portion bathed in spice and lime, its power is ameliorated by its
condiments. With the Riesling, the spicy beef becomes an earthy but
Chenin Blanc: Try the versatile Vouvray or Saumur from the
delicate component of the dish, contrasting with the citrus of the lime
Loire Valley of France, and varietal Chenin Blanc from Stellenbosch,
juice and the refreshing acidity of the wine.
South Africa or Nasik, India.
If we pair the same dish with a sparkling Spanish Cava; a Prosecco
Gewürztraminer: “Gewürz” means spicy in German, so if
from Veneto, Italy; a Sekt from Germany; an extra-dry Champagne;
you want to enhance the spice in a moderately spicy dish, choose this
or a Blanc de Blancs méthode champenoise bubbly from California,
wonderful varietal, traditionally from Alsace, France, and bone dry.
all of the Riesling-Thai beef salad interactions occur, plus one big
Off-dry to semi-sweet versions of the wine, actually more appropriate
contrasting interaction. The bubbles in the wine, coupled with
with a heavier dose of spice, are coming from California and
fruit and acidity, really cleanse the palate efficiently, cooling off
the heat, matching the acidity of the lime, and creating a bit of an
Moschofilero: Greece’s answer to Riesling, Moschofilero—from
instant marinade for the beef, rendering it richer and smoother as a background texture to the dish.
the Mantinia wine region of the island of Peloponnese—is a wine that
henin lanc C B Gewürztraminer Contrast, Not Complement
will cool even the spiciest dishes, providing just a bit of charming fruit
The key to pairing spicy food with wine is to create a contrasting
to the mix.
relationship between the two flavor elements, not a complement. Fruity and/or off-dry white wines, a bubbly, or a dry to semi-dry still or sparkling rosé are the ideal choices for pairing with spicy food. Light fruit-driven reds, such as Beaujolais or Valpolicella, as well as lighter Pinot Noir, Merlot, and Zinfandel can work well with moderately spicy
Oregon is ideal. Don’t forget the easy-drinking Pinot Grigio from Northeast Italy—it’s terrific.
food, especially if you chill the wines for about a half hour before
Riesling: Dry to semi-dry wines from the Mosel region of
service to bring out their essential fruit. It would be a mistake to pair a
Germany, the Columbia Valley of Washington State, or the Finger
spicy dish with an oaky Chardonnay. The oak and alcohol would fight
Lakes of New York State are exceptionally good with spice.
the heat. A robust red, such as a Cabernet Sauvignon or Syrah, would end up tasting bitter because of the tannins. Try a Sauvignon Blanc or unoaked Chardonnay (Chablis, for example), a White Zinfandel, or a chilled Fleurie from the Beaujolais region of France.
Rueda: Named for its denominación in Spain, Rueda produces only white wines, featuring the fruity, juicy Verdejo grape. That juiciness is what makes Rueda wines perfect with hot and spicy dishes.
Sauvignon Blanc: New World Sauvignon Blanc with its “fruit salad in a glass” flavors, shines in wines from Marlborough,
Whether you’re serving spicy dishes from the Americas, Asia, the
New Zealand, as well as wines from California and South Africa.
Mediterranean, or beyond, here are some wines that will almost
Sauvignon Blanc from Chile is getting better and better and is a great,
always create a slam-dunk marriage with spicy food. Experiment with
and economical, choice for a wine by the glass.
these and inevitably you will find a union that will lead to a lifelong and happy marriage in the glass and on the plate.
Pinot Gris/Pinot Grigio: Pinot Gris from Alsace might be too powerful with spicy food while the fruity, nutty Pinot Gris from
Torrontes: While everyone knows about Malbec from Argentina, its signature white grape is still something of a secret. Floral,
perfumed, fresh and fruity Torrontes is a wonderful match with
ubiquitous, and undeservedly maligned, semi-dry to semi-sweet White
spicy seafood dishes.
Zinfandel if you want to calm that heat down with the refreshing tastes
Vinho Verde: This fruit-driven, off-dry, ultra-light-bodied, highly
of berries and peaches.
affordable white from Minho, Portugal is the ideal foil for seriously
When it comes to reds, look for simpler wines that don’t have much
Viognier: The ancestral home for this grape is the Rhône Valley
more body than a rosé. That means Beaujolais, or any Gamay-based
of France, but those wines tend to be a bit full and perhaps too dry for spicy food. Look for simpler hazelnut and stone fruit-laden Viognier
wine, Valpolicella, simple Chianti, a lighter Côtes-du-Rhône, and inexpensive examples of Pinot Noir, Zinfandel, or Merlot. A good rule
wines from California or Australia.
of thumb: if the red wine can’t take chilling in the wine fridge before
red fruits, then that’s the red you want to counter the heat.
Just about any good sparkling wine from a cool climate—the lighter and fruitier the better—will work well with heat and spice. Try Cava from Spain or Prosecco from Italy; they are both extraordinary values. Fine sparklers from California, Washington State, Oregon, New Mexico, and New York State, as well as Asti (white bubbly) or Brachetto d’Acqui (light red bubbly), both from Piedmont, Italy, are great and low in alcohol. For a real surprise, treat your customers to fruit-driven, off-dry sparkling Shiraz from Australia or a semi-sparkling, low-alcohol Lambrusco from EmiliaRomagna.
service, don’t pair it with spicy food. If a bit of chill brings out its fresh,
So, when it comes to hot and spicy food, go with cool and fruity wine. Think about the perfect wine to put out the fire of the dish while highlighting background flavors and textures, and don’t be afraid to go off the beaten path in your wine choices. Forget the oaky Chardonnays and the tannic Cabernets, and instead offer your customers something new, different, and memorable. Fruit and spice living in perfect harmony—let the music play. Steven Kolpan, C.W.E., C.H.E. holds The Charmer Sunbelt Group Endowed Chair in Wine and Spirits, and a professor in
wine studies at the CIA. Steven (along with co-authors Brian
Thirst-quenching, dry- to off-dry rosés from Spain,
Beard Foundation Award for Best Beverage Book and the 2009
France, Italy, California, or Australia will create another fruit-driven “sauce” for spicy dishes. The
Smith and Michael Weiss) is the recipient of the 2009 James Georges Duboeuf Wine Book of the Year for WineWise.
strawberry/cranberry/raspberry notes pop right out of the wine. And don’t forget the previously
hardonnay C iesling R oschofilero M mise en place no.49, August 2009
creative wine buying in a down market By Traci Dutton The first time I realized how severely our guests were cutting back on wine purchases when dining was this last January. After a not-so-busy rainy Tuesday at the Wine Spectator Greystone Restaurant, when we’d served about 100 guests, I noticed that there had been only one bottle of wine sold. All other consumption was by the glass. This fact, combined with the doubling of sales calls from distributors and wineries eager or desperate to sell whatever they could, started me thinking. I quickly began to find ways to deliver high-quality wines at price points that wouldn’t leave the guests anxious about ordering a full bottle of wine. The result was a list of 30 wines that we sold for $30 each. Many of these had previously appeared on our wine list for $45, $50, or more. We immediately saw results! We all know that the image of a restaurant with patrons enjoying the open bottles of wine on their table sends a message that you are at a wine destination. Here are some of the ways that I manage to foster and sustain that feeling despite today’s economic challenges.
Improving Relationships with Distributors and Vintners Surely there are one or two suppliers (wineries) with whom you already have a strong relationship or vintners whose philosophy closely matches that of your restaurant. Find ways to bond by working with their wines that are in abundant supply and therefore might be purchased at discount or with appealing incentives. A sure-fire menu match, even one where you are working with a challenging grape variety, can move a lot of wine and support your position as experts in providing extraordinary dining experiences. If you have a
the suppliers will motivate you to help them move on to new vintages by offering desirable pricing or promotions. The same goes for wine pedigree. Who knew that a Sicilian Pinot could be so good, and for only $8 per bottle as our cost? There are loads of well-made but overlooked wines that we hesitate to offer because we fear that no one will “get” them. They come from regions where the dollar is cheaper and values are prevalent. With proper training and enthusiasm, your staff can turn guests on to something new and help them learn that, in the long run, it pays to be adventurous.
Adding Value Beyond Favorable Pricing The sad fact for smaller wineries is that they can’t afford to deeply discount wines the way the big companies can. These loyal businesses that visit your restaurant, promote you, and otherwise support you can help you sell the wines and please your guests in other ways. Wine education, guest speakers, field trips if possible, and whatever motivational gifts they may have for your staff will go a long way towards making a memory for the guest and strengthening the knowledge and drive of the servers to generate better wine sales overall. Suggest having a sales rep in the house to
good relationship with suppliers or vintners, don’t
talk to the guests and perhaps pour tastes of the wine. A small-
be afraid to negotiate, but be careful what you commit to. You
production Sauvignon Blanc or Zinfandel that might otherwise
don’t want to be bogged down with the same Chardonnay for six
get lost on a wine list will automatically become relevant to your
months when your guests demand more diversity and there are
guests when they get to taste it with someone who can speak
more deals to be made. Taking 10 to 20 cases of a wine will help
firsthand and passionately about the wine. With the need to sell
with their goals and will certainly maintain a happy partnership
wines so high, companies are putting as many people on the street
with a top producer.
as possible, so experts from many of the producers you already
Buying Outside Your Zone
work with should be available to you on a regular basis.
The current economic situation makes it very difficult for those
to use these strategies even after things pick up for you. If you keep
suppliers who haven’t yet sold through their previous year’s
your eye on the goal of bringing dollars to the bank rather than
vintages to release the new. In a competitive wine market where
the right percentage points to your accountant, and keeping wine
consumers and critics want to talk about the most recent, brand-
in the glasses of your guests, you will weather this crazy economy
spanking-new wines, sometimes it’s difficult to be left a year or
and come out stronger, with more friends, contented diners, and
two behind. If you taste these older wines thoughtfully, what you’ll
smarter servers as a result.
often find is more freshness than expected or a subtle development that makes the wine interesting and ultimately satisfying for the guest. The average wine drinker in a restaurant is more concerned
Finally, to keep your operation as vital as possible, try to continue
A final note: Distribution laws vary from state to state and so pricing, discounts, and incentives may also vary by necessity.
with immediate satisfaction than being perceived as au courant;
Traci Dutton is sommelier at the Wine Spectator Greystone Restaurant on
so bringing these gems to the table is a win-win situation. Often
the CIA’s St. Helena, CA campus.
mise en place no.49, August 2009
Wine Education for Professionals By John Fischer ’88
As a wine professional in the hospitality industry, it’s relatively easy
taking courses at the Rudd Center for Professional Wine Studies on
to convince yourself that additional training is superfluous. Self-
our Greystone campus. You’ll find a broad range of classes offered
education (by reading books and periodicals) and going to professional
for almost all levels of professional expertise. Currently, two levels of
wine tastings seem to be enough to stay competitive. I was in that
certification are available—Certified Wine Professional (CWP) and
camp for a number of years but have now realized that a professional
Advanced Certified Wine Professional (ACWP). While the courses
wine and beverage manager needs to take personal responsibility
and certification are not inextricably linked, they are closely related
for staying current with regard to wine and spirits knowledge. To do
and most certainly reinforce each other.
so on one’s own is technically possible, but to receive instruction from a reputable outside source is more efficient and can lend a new perspective.
foundation courses, information on wines of the world, wine and food pairing, and the business of wine. Most of these individual courses are
Once you have decided to continue your development as a profes-
shorter than a week (1–5 days), and are offered several times a year.
sional by pursuing additional wine training, a few questions need
Those subjects that are most important to achieve the first level of
to be answered. Are you looking just for useful information or for
CWP certification are also bundled into a Wine Immersion course that
professional certification? How much time and money do you want
lasts about a month and covers most of the material needed to pass the
to dedicate to the endeavor, and are you willing to travel?
exam. The advanced level of CWP can be achieved through further
The first question can be answered and requirements fulfilled by
The classes cover many aspects of the wine industry, including
study at the Rudd Center, but also requires quite a bit of commitment from the individual to study and learn outside of the classroom. The
Level I exam takes a half-day, and does involve tasting, while the
and Spirits. Study time ranges in length from six hours to two years,
Level II exam takes place over two days, with a written exam the first
and in difficulty from beginner to serious beverage professional. Home
day and blind tasting the second. It is rigorous.
study versions are available, but I strongly advise taking at least one of
Don’t worry, though. The teaching team at the Rudd Center is comprised of highly accomplished wine professionals from all areas of the business. They include Karen MacNeil, Robert Bath, and Chef John Ash. With a number of Master Sommeliers on the faculty, you can be sure their knowledge is at the highest level and that they can expertly lead you through the potentially confusing world of wine.
the levels in the classroom to really master the SAT. As with the SWE, this group offers high-level networking opportunities. The Diploma in Wine Studies course has, for many years, been considered the last formal step before attempting the daunting task of working towards a Master of Wine, conferred by The Institute of Master of Wine and one of the most difficult professional achievements in our business.
Court of Master Sommeliers
There are even some classes for the casual wine enthusiast, as well as a four-day class called Career Discovery Boot Camp—Wine Studies, taught by these same professionals.
Perhaps the most famous of these groups, though, is the Court of Master Sommeliers, founded in
Now, to be fair and unbiased, there are a number of other wine
England and with a chapter in the U.S. since
education organizations that are known, respected, and highly capable
1977. The Court offers four programs/exams, with
in the field of wine and spirits teaching and certification. Because many of their courses and exams are offered both country- and worldwide, they offer options in terms of location and expense.
Society of Wine Educators
the highest level, Master Sommelier, being its only official credential. The organization does, however, offer an exam with no required educational component that will make you a Certified Sommelier. Its third level of Advanced Sommelier does have an educational component, and the Master Sommelier diploma
First brought to my attention by Traci Dutton,
requires that you have a mastery of theory, sales, service, and wine
sommelier at the Wine Spectator Greystone
at the very highest level. Success in this rigorous program will come
Restaurant, the Society of Wine Educators (SWE)
chiefly from self-study and hands-on experience. A newly created
has three levels of certification: Certified Specialist
Guild of Sommeliers is a non-profit, member-run organization for all
of Wine, Certified Wine Educator, and Certified
levels of the Master Sommeliers program, committed to excellence,
Specialist of Spirits. The education component is
development, inspiration, and exchange of information for wine
satisfied by a combination of online study guides and reading lists. The exams themselves are conveniently administered around the country. SWE also offers seminars, conferences, and tutored tastings that add to your educational experience. In fact, its certifications are becoming more recognized. This group is very active and has an impressive list of corporate sponsors. Being a member, even without any of its certifications, offers a good level of corporate networking opportunities.
Wine and Spirits Education Trust
professionals and enthusiasts across the U.S. Our business is tough. Any advantage you can gain over the competition will help you to succeed. The public is becoming more interested in and knowledgeable about wine every day. Your expanded wine knowledge and facility with the subject will help you build a better wine program, fulfill your guests’ needs while they’re under your care, and ensure that they will come back because of the high level of wine service you provide. A great and accessible wine program can be the one thing that will make your restaurant the preferred destination of wine lovers. John Fischer, C.H.E., is associate professor in hospitality and service
The group that I am currently studying
management at the CIA and the author of both At Your Service and Bistros
with, the Wine and Spirits Education
Trust (WSET), is based in London, England. With several educational programs and certificates available, WSET also has classes in several locations around the U.S. Its approach is highly cerebral, with a specific method of professional tasting called the Systematic Approach to Tasting (SAT). Essentially, it turns you into a professional tasting machine. The four levels taught in the U.S. (education and examination are combined) are Foundation Certificate, Intermediate Certificate, Advanced Certificate, and Diploma in Wine
mise en place no.49, August 2009
Becoming a By James Tidwell â€™98
Imagine having to describe and identify six wines,
including grape type, country, region of origin, vintage, and quality level, within 25 minutes. This is only one part of the challenge facing those who wish to sit for the Master Sommelier diploma examination. The practical and theory portions are equally difficult. In the service practical, seasoned Master Sommeliers role-play guests in a restaurant environment. They challenge candidates with service tasks and practical knowledge of the beverages. In the theory portion, a panel of Master Sommeliers asks the candidate comprehensive beverage questions. Only 100 people in the United States, and 171 people worldwide, have successfully accomplished the task of passing the
difficult goal, keeping my skills sharp, and being better able to help others. But a few common qualities can be found in all of us who have met this goal. The most important of these qualities is passion. Your enthusiasm must transcend the consumption of wines, beers, and spirits to include research, service, and business. In studying for the Master Sommelier exam, I spent hours doing research about places, laws, grape varieties, spirits and liqueurs, cocktails, and service rules. In addition, I honed math skills for buying and pricing options, strategies and techniques for sales scenarios, and diplomacy skills for guest relations.
rigorous exam. I was fortunate to become one of them this year.
I met and studied with equally passionate colleagues who helped
My diploma capped eight years of study and progressive testing.
me progress through the Court of Master Sommelier exams.
What would drive someone to invest that amount of time, energy, and money into such a long process? Most people assume the answer must be the prospect of an immediate salary increase. While becoming a Master Sommelier does create opportunities, the achievement is usually not linked to a salary increase. I personally tackled the task for the satisfaction of achieving a
Peers and mentors are important because only a handful of schools for sommeliers exist. Dedication, self-motivation, and self-discipline are essential for success. Aspiring sommeliers do not have instructors encouraging them to perform, nor do they have regularly scheduled classes to assess their progress. Yet, hundreds of hours of traditional study are involved to attain the Master Sommelier diploma. Developing a routine, especially with a core network of fellow sommeliers, helps maintain motivation and discipline. While I needed dedication, I needed perseverance even more, as I had to make several attempts before I passed the Master Sommelier exam. I had to refocus and renew my commitment each time, which gave me a greater appreciation not only for the rigors of the exam process, but for the many people whom I met along the way. Restaurant guests, business associates, mentors, and fellow candidates all encouraged me in my pursuit of this goal. I am fortunate to be in one of the best professions in the world; one in which hard work is balanced by equal amounts of fun in the form of wine, food, and friends. Now, as with all Master Sommeliers, I get the opportunity to assist and encourage others along this path. And in the end, that is the real reward of the accomplishment. James Tidwell is master sommelier at Four Seasons Resort and Club, Dallas at Las Colinas in Dallas, TX.
Dessert wines are perhaps the most controversial wines served during a multicourse, multiwine meal. Not very popular in the United States, sweet wines can be still, like the botrytis-affected and late harvest styles; sparkling, like the Asti or demisec Champagne; or fortified, like the Porto, Sherry, or Madeira. There are, of course, many other sweet wines in these
Dessert Wines dried fruit compotes will highlight the wine nicely. Perhaps
a sweet wine
paired with a
Vin Santo from Tuscany, Passito from
by bracing and
Veneto or Sicily, and Picolit
These wines engender controversy
from Friuli-Venezia Giulia
because sugar, even in relatively
are paired with biscotti—
small amounts, tends to deaden the
simple nut cookies that are
palate, masking any flavors other
often dipped in the wine.
these make a brilliant
than sweetness. Also, the fortified
Remember also that sweet
complement to simpler
sweet wines can be high in alcohol
wines vary widely in
and may be seen as “just too much”
character. A fine Sauternes
wine. Perhaps the most debated
will be luscious, redolent
question is whether these wines
of honey and tropical
really complement dessert.
fruits. Sauternes is also
Connoisseurs of sweet wines will probably opt to drink a small glass of Sauternes from Bordeaux, Trocken-beerenauslese from the Mosel-Saar-Ruwer, Vendange Tardive from Alsace, or P.X. Sherry on its own, in place of dessert. This makes a lot of sense, because if you pair a sweet wine with a sweet
high enough in acid to be combined harmoniously with a plate of fresh berries or a berry tart (the combination of acid and acid emphasizing the taste of the fruit in both the dessert and the wine). On the other
fruit-based desserts. Of course, sparkling dessert wines such as Asti will refresh the palate with good levels of acidity and cleanse the palate with their bubbles. Finally, the fortified wines, such as Portos and sweet Sherries, are so high in alcohol and rich in flavor that they are probably best served
hand, the finest sweet wines
from Germany—the Auslese,
dessert, one or both of them will get
This article was excerpted
Beerenauslese, Eiswein, and
lost in a swirl of sweetness.
from Exploring Wine:
The Culinary Institute
But, should you decide to serve a
the Vendange Tardive and
of America’s Complete
Sélection de Grains Nobles
Guide to Wines of the
wines from Alsace, can be
World by Steven Kolpan,
light, delicate, and almost
Brian H. Smith, and
austere when compared to
Michael A. Weiss.
sweet wine with dessert, a good rule of thumb is to make sure that the wine is sweeter than the dessert. Simple desserts without a pronounced sweet taste like cookies, apple tarts, and
mise en place no.49, August 2009
Following the Presidential Trail
as well as officials from the consulate. Accompanying him were
As president of the CIA, Tim Ryan shakes thousands of hands
Mark Erickson ’77, who’d spent time working in Switzerland.
every year. Each time the gesture is certainly meant as a greeting,
The event was an outgrowth of the Swiss government’s interest
a welcome. But sometimes it signifies more. In the last few
in a partnership with the CIA that would build awareness of
months, when Tim has shaken hands with international, culinary,
Switzerland’s gastronomic culture, products, and opportunities
and government leaders, it was meant as a prelude to a specific
professional collaboration. Here are just a few of the many such alliances begun with a simple handshake.
Swiss-born faculty members Henry Rapp and Martin Frei, and
Partnering with the Catalonians
Talking Nutrition with Sen. Gillibrand
On his visit to the CIA, Ferran Adrià, and the Catalan delegation
Tim met with and spoke
by Chef Adrià, and Prodeca, a department of the Catalonian
with New York’s newest U.S.
government that supports Catalonia’s food industry, will provide
Senator, Kirsten Gillibrand,
the opportunity for CIA faculty and students to study at the Alicia
at a recent social event.
Foundation in Catalonia. They will experience the breadth of Cata-
They talked about the CIA
lan food and wine through visits to leading kitchens and markets.
that accompanied him, signed a cooperative agreement with the college. Under this accord, the Alicia Foundation, which is chaired
with a special emphasis on the college’s nutritional initiatives. Tim extended an Senator Gillibrand and Tim
invitation for her to come to campus.
Supporting the Swiss By invitation of Christoph Budd, the Swiss ambassador to the United States, Tim agreed to give a talk on foodservice industry trends at the Swiss Embassy in New York City. The audience was primarily restaurateurs and hoteliers with Swiss backgrounds
(Left to right) Greg Drescher, Ferran Adrià, members of the Catalonian delegation, Mark Erickson, Tim Ryan, and José Andrés
Seeking Savings In this year’s State of the Institute address to the staff and faculty of the CIA, Tim launched CIA Saves! This initiative, prompted by the effect of the current economic climate on the college, invites the entire CIA family to suggest cost-saving ideas. All ideas were reviewed by the CIA Saves! Team for possible implementation. Every person submitting a suggestion receives a response in kind, and the Team shares the implemented suggestions with all three (Left to right) Peter Wys of Patina Group, Ambassador Budd, Tim Ryan
CIA campuses via a newsletter and the employee Web portal. As of this writing, more than 570 recommendations have been received and reviewed!
Athletes Find Home
with CIA Steels What does the CIA have in common with Berkeley College of Business, Webb Institute of Naval Architecture and Marine Engineering, and Vaughn College of Aeronautics and Technology? They all play sports in the Hudson Valley Men’s and/or Women’s Athletic Conferences. “The conference attracts many schools that, like the CIA, are highly specialized,” said Seth Parsons ’08 (B.P.S. ’09). Co-captain of the soccer team, Seth is playing his fourth season with the
playing soccer, you are with kids who share a passion outside of cooking. You have teammates from restaurant row, the bachelor’s program, and four blocks ahead of you. You hang out after practice, eat together. That was a huge part of my schooling at the CIA.”
Steels. He believes that students in the conference have a drive
Participating in the intercollegiate athletic programs is something
and focus that extends beyond the kitchen, lab, or shipyard to the
that both traditional and non-traditional students enjoy. At 26,
playing field. “We all have passion and a high level of discipline,”
Avrohom Siegel ’09, who had previously played on Boston
University’s varsity tennis team, was glad to participate in the
Discovering soccer at the CIA was pivotal to Austen Asadorian ’09, who had previously played on Siena College’s Division I team.
newly formed CIA team. “We have some good talent at the school,” said Avrohom.
“The soccer program helped me acclimate. It’s hard to meet new
Cheer on the CIA Steels at an upcoming game! For team
people because you only know your classmates. But when you’re
schedules, visit www.ciachef.edu/admissions/life/athletics.
Art Beyond The Kitchen
By Peter Weltman ’09
Sometimes people forget that “art” is a huge part of the culinary
we would discover such extraordinary painters of political pop
arts. Individuals who have a passion for cooking often have
art, self-portraits, and even tarot cards?” This fledgling attempt at
creative talents that cross mediums. The Eta Sigma Delta (ESD)
our first art show resulted in a collage of talent and a rewarding
Honor Society on the Hyde Park campus recognized this and
experience for everyone involved. We look forward to repeating
wanted to create a forum in which the artistically inclined could
the success next year.
display their work. The ESD’s commitment to academic excellence and community service was the impetus for hosting the First Annual CIA Art Showcase. “This exhibit honors that imaginative impulse which resides in so many of our students,” reflected Dr. Robert Johnson, associate professor in liberal arts, club advisor, and avid art historian. With his support and excellent school-wide interest, the evening became a reality. The gym-turned-art-gallery was filled with the sound of live violin music and the murmured voices of art enthusiasts. More than thirty members of the school—students, staff, and faculty alike— proudly showcased their pieces. Chikara Kakizawa, a member of ESD, contributed sketches depicting humanity’s move towards a robot apocalypse. “People were generally surprised that I was interested in such a thing,” he explained. “And who knew that
mise en place no.49, August 2009
Front Row: Heriberto Rodriguez, Best in Show; Arielle Weston, photography; Stephanie Skiadas, painting; Chikara Kakizawa, drawing; Dylan Chace ’08, miscellaneous. Back Row: Jennifer Weiss, artist and judge; Associate Professor Bruce Ostwald, judge; Associate Professor Dr. Robert Johnson, judge; Nick Jones, photography.
A Land of More Than
Milk & Honey Janna Gur
chef sonnenschmidt and students
By Peter Weltman ’09
Culinarians understand different cultures through the unique
When the state of Israel was eventually founded in 1948, a new
perspective of food and wine. The Jewish Culture Club and
tension developed within its borders. The cosmopolitan residents
Gourmet Society teamed up to do just that by celebrating the
of Tel Aviv existed in vivid contrast to the rural Kibbutzniks who
100th Anniversary of Tel Aviv, Israel.
preached collectivist ideals and a culture focused on farming.
Inside the foyer of the Danny Kaye Theatre on the Hyde Park campus, kosher cheeses from Italy and France were displayed on marble slabs. Posters of the present-day Tel Aviv skyline draped
They believed strongly in the notion that agricultural pursuits were ennobling to the Jewish spirit. However, Tel Aviv remained a beacon of sophistication and a center of epicurean delights.
the walls. The Royal Wine Corporation provided an all-Israeli
To bring those delights to life at the CIA, Certified Master Chef
wine flight with selections produced at vineyards from the upper
Fritz Sonnenschmidt, an expert on Jewish cuisine, demonstrated
Galilee to those of the Judean Hills. Foodies, dignitaries from
three recipes for the crowd in attendance. During his 34 years as a
the Israeli Consulate, CIA students of all faiths, and a cookbook
chef-instructor and administrator at the CIA, Chef Sonnenschmidt
author embraced the celebratory chaos that mirrored that of the
taught kosher cooking. He also made presentations at kosher
bustling metropolis—Tel Aviv.
food expositions. The eggplant carpaccio was made with fire-
Israeli food magazine editor, author of The New Israeli Food, and resident Tel Avivian Janna Gur shared information about Tel Aviv’s culinary history. Before the city was formally established, two Jewish settlements existed in its place—Neve Tzedek and Kerem HaTemani. For any new settlement, agriculture and commerce are the first two necessities. In 1895, that meant a few street stands where residents could buy comestibles. By 1926, those stands had grown into the successful Carmel Market, where a myriad of fruits, vegetables, spices, and breads were sold. With food readily available at full-scale markets, residents turned their attention to entertainment and luxury. In 1922, Russian immigrants established Israel’s first nightclub, Casino, in Tel Aviv. Luxuries, like ice cream, were much sought after and by 1928, 20 boutique ice cream parlors were in existence. Founded in 1936, Israel’s oldest restaurant, Elimelach, was the place to be seen while sophisticated urbanites sipped alcoholic drinks and
roasted eggplant and had a lemon juice, tahini, yogurt, and honey topping. The fish falafel was prepared with sea bass, Arabic spices, and cilantro, then served with tahini mayonnaise. The dessert matzo balls were made with cinnamon sugar and filled with sour cherries. Each dish was paired with a different Israeli wine. Chef sang the song of diversity by explaining, “It is very important that we share our cultures so we can understand each other.” He quickly followed up with a humorous, “But tonight I would like to share with you food, not politics!” In Tel Aviv and throughout Israel, the cultural and culinary landscape is continually changing as new immigrants share their unique identities. Food is a powerful medium and Janna Gur reminds us to “Tell history through food. You learn about the spirit of a city through the way it eats.” Happy Anniversary, Tel Aviv. Peter Weltman is a recent B.P.S. graduate of the college.
socialized over simple Jewish fare.
Bringing Wine Legends
and Legendary Wines Together The Vintners Hall of Fame on the Greystone campus celebrates the men and women whose collective vision, determination, and hard work have been responsible for the growth and worldwide prestige of the California wine industry. Displayed on the historic, 2,200-gallon redwood wine barrels in the former Christian Brothers’ Barrel Room, plaques provide rich biographies of the inductees, paying tribute to their unique accomplishments and roles in making California one of the most legendary places in the world for fine wine. This year’s (2009) list of Vintners Hall of Fame inductees was an impressive “Who’s Who” of the most noted names in the world of wine—wine journalist Gerald Asher, Gourmet magazine; Jack and Jamie Davies, founders of Schramsberg Vineyards; Jess Jackson, founder of Kendall-Jackson Estates; Carole Meredith, University of California, Davis professor and co-founder of Lagier-Meredith Winery; Justin Meyer, co-founder of Silver Oak Cellars; and Warren Winiarski, founder of Stag’s Leap Wine Cellars. Frederick and Jacob Beringer, who founded Beringer Vineyards, were
moments in a continuum of the California wine industry,” notes David Breitstein. “I hope that visitors will come away with a new sense of the unique history of California wine as told through these treasured bottles so expertly displayed at the CIA.”
inducted as “Pioneers.”
Made possible by a generous gift from Koerner Rombauer of
Guests at the event were also able to enjoy browsing through a new
Karen MacNeil, chair of the CIA’s Rudd Center for Professional
and remarkable exhibit called A History of California Wine: The David and Judy Breitstein Collection. The collection is the first major educational exhibit
Rombauer Vineyards, Napa Valley, and meticulously curated by Wine Studies, the Breitstein Collection is on permanent loan to the CIA.
to document the rich history of the California wine industry as told through unopened bottles and accompanying informational placards. David and Judy Breitstein, early and avid collectors of California wine, meticulously amassed the 150-plus-bottle collection over decades. The Breitstein’s renowned Southern California wine shop, Duke of Bourbon, has been devoted to California wine since it was established in 1967. “I see wine as art, and each bottle in the collection has a story to tell of places, people, varietals, and
mise en place no.49, August 2009
KUDOS The Envelope Please… The James Beard Awards At the iconic Avery
The Emmys The National Academy of Arts and Sciences held its Advanced Media Awards on March 29, 2009 at the Marriott Marquis in New York City. Our video feature Around the World in 80 Dishes, produced in partnership with Epicurious.com, won in the Informational/Instructional category.
Fisher Hall at Lincoln Center in New York City, culinary glitterati gathered for the 2009 James Beard Foundation Awards. This year, 11 CIA alumni and faculty were honored for their unique and remarkable talents. A number of our alumni took top prizes.
Honored with a Win… Rising Star Chef of the Year: Nate Appleman ’99, A16 Best Chef, Great Lakes: Michael Symon ’90, Lola Book, Cooking From a Professional Point of View: Alinea, Grant Achatz ’94 Book, Beverage: WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine, Steven Kolpan, Brian H. Smith, Michael A. Weiss, and The Culinary Institute of America. Who’s Who of Food & Beverage in America, Chef/Entrepreneur: David Burke ’82
Honored with a Nomination… Rising Star Chef: Sue Zemanick ’01, Gautreau’s Best Chef, Great Lakes: Koren Grieveson ’96, Avec Best Chef, Southeast: Linton Hopkins ’95, Restaurant Eugene Best Chef, Southwest: Sharon Hage ’84, York Street Andrew Weissman ’96, Le Rêve Books, International: Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, and Singapore, Robert Danhi ’91 Video Webcast: Savoring the Best of World Flavors, Volume III: Vietnam and the Island of Sicily, John Barkley ’97, Kenneth Wilmoth, Greg Drescher, Steve Jilleba ’77, and Janet Fletcher
Octavio Mantilla and john besh ’92
The Silver Spoon Food Arts presents the January/February 2009 Silver Spoon Award for sterling performance to John Besh ’92, the New Orleans chef who has worked tirelessly to revitalize the city’s culinary legacy post-Hurricane Katrina. “Katrina was the catalyst that pushed me to act as a preservationist and come up with new ways of resurrecting our community’s standing as a benchmark for fine dining,” says Besh. “I’ve learned over time that restaurants are not about the chef. It’s our job to make people happy, to help them celebrate on their best and, yes, their worst days. In the end, it’s about serving others.” On another front, New Orleans CityBusiness has named its Culinary Connoisseurs Class of 2009, recognizing 50 top professionals in the state’s culinary industry based on cuisine, business success, and community involvement. John Besh, and his partner Octavio Mantilla, were recognized as “Best Owners.”
RECENT GRADS SHINE Kathryn Stork… Delivers!
Recently graduated from the baking and pastry arts certificate program at our Greystone campus, Kathryn Stork ’09 is on her
Poughkeepsie Native Takes Top Prize Derek Corsino ’09 presented a creative, articulate, and precise business plan to win the Dutchess County Business Plan Competition. The competition was sponsored by the New York Business Development Corporation and the Dutchess County Industrial Development Agency. Derek competed against students from Vassar College and Marist College. Derek’s unique concept for a specialty cake shop in the Hudson Valley was heads and shoulders above the rest. His entrepreneurial spirit and drive made it possible for him to launch his business, Corsino Cakes, while still a B.P.S. student at the CIA. To take a look at Derek’s exciting creations, visit www.corsinocakes.com.
way to Ireland after winning the joint Kerrygold Pure Irish Butter, Food & Wine Scholarship. What delightful Kathryn Stork ’09
confection did she whip up to earn the
$10,000 scholarship, trip to Ireland, and a feature in the June 2009 issue of Food & Wine magazine? Her Apricot Cheese Tartlets with Butter Balsamic Caramel, Peach Whipped Cream, with a crushed butter toffee garnish. Of course, she created it with Kerrygold Pure Butter. “It makes a huge difference in the final product,” she explained. “I’ve learned that butter quality can be influenced by how well the cows are taken care of, what kinds of dairy practices are used, and whether those practices include preservatives like salt.” Once she returns stateside, Kathryn plans to open a pastry shop in Seattle. “It would be a dream come true,” she says, “and I plan to work hard to see that it does.”
Two CIA Students Heading to Germany Students Corey Freeman and Christine Schipper have been accepted to participate in the 2009–2010 Congress-Bundestag Youth Exchange (CBYX) for Young Professionals. This full-year, work-study scholarship program has a strong focus on cultural exchange. CBYX annually provides 75 young Americans with an understanding of everyday life in Germany, education, and professional training. The program includes two months of intensive German language training, four months of classroom instruction at a German university or college of applied sciences, and a five-month internship in a participant’s career field. The CBYX for Young Professionals program is intended primarily for young adults in business, technical, vocational, and agricultural fields. Now in its 26th year, the program is much sought after. So, kudos to Corey and Christine!
mise en place no.49, August 2009
Derek corsino ’09
By Joseph Diamante
Your Secret Recipe Many chefs grew up in homes where their grandmothers or close relatives had a special recipe. No one in the family knew the exact ingredients or the mixing process she used, but everyone loved the end result. Besides giving the food its great taste, the secret recipe added to the food’s mystique and appeal. From those early experiences, aspiring chefs learned to appreciate that a secret recipe is a precious family gem, part of its lore, and should only be passed down to select family members under the utmost secrecy. Those instinctive, homegrown attitudes mirror the basic principles of trade secret law. And, yes, it is possible to protect your cooking secrets from being copied by both your competitors and employees. The best way to protect your trade secret (recipe or unique
be found at the Web site www.docstoc.com/docs/272018/Non-
method of cooking) is to do essentially what your grandmother
did—treat it as a secret. Under the law in most states, a trade secret must always be treated with extreme caution and care. To protect a trade secret, there are certain basic steps that must be taken: • It must only be given to certain designated individuals. • The exact recipe or specific method of cooking must be kept in a protected area, such as a safe or locked file. • Before being told the recipe or cooking secret, a person must agree, preferably in writing, that he or she will not reveal the
disclosure agreement to protect themselves from imitation and that they consult with an attorney. In certain circumstances, creators of trade secrets for massproduced products—such as soft drinks—have gone so far as to limit the number of people who know all the ingredients for their recipe. Of course, this approach is impractical in a restaurant where a line cook would need to have the ingredients to complete the dish.
trade secret to another, will never use the trade secret without
Imitation may be the highest form of flattery, but it can also be
the express consent of the owner/creator of the trade secret
a violation of trade secret law. Again, the most important factor
and will only use the trade secret for the purpose of helping
to remember when you create that exciting new recipe is exactly
the business of the owner/creator.
what your grandmother told you—the recipe should only be shared
In the business world, it is commonplace for employers to ask their employees to sign a non-disclosure agreement. Essentially, a non-disclosure agreement is a written confirmation by an
It is highly recommended that chefs consider using such a non-
with those you trust, and treated like the culinary gem it is. The effort will be worth it as you reap the benefit of creating a one-ofa-kind dish that will put your name on customers’ lips.
employee or consultant that he or she will not disclose the trade
Joseph Diamante is a partner at Stroock & Stroock & Lavan LLP. He
secret to another and will only use the information to serve the
specializes in intellectual property law, including trade secrets, patents,
purposes of the employer. A model non-disclosure agreement can
and trademarks and copyrights.
CIA Military Liaison Mission Objective: Support continuing education programs and enhance the CIA experience for military personnel Personnel: Staff Sergeant Guy Winks You may have seen him on campus. He looks pretty much like
Although SSG Winks is a member of the Army, he has established
everyone else as he hurries out of the continuing education (CE)
strong relationships with the Navy, Coast Guard, Air Force, and the
building. Except the more you look, the more you’ll notice something
Marines. He’s worked with James Swenson of the Coast Guard to ensure
in his bearing that spells M-I-L-I-T-A-R-Y. He’s Staff Sergeant Guy
that the CIA has a presence on www.militarychefs.com.
Winks, who, since August 2008, has served as the first military liaison to the CIA.
According to Tama Murphy, CIA director of training and certification, “Guy’s enthusiasm and passion for the culinary arts is contagious. He
His mission is part of the Army’s Training with Industry (TWI)
is a natural educator.” Guy believes his experience at the CIA “has
initiative. The TWI places soldiers in one-year assignments with
prepared me well for my next assignment, which will be as an instructor
various companies and organizations. The goal is for the soldier to
at the Fort Lee Culinary Training Center in Virginia.” The CIA thanks
bridge his or her skill set into the civilian world while giving the
him for his service. Mission accomplished.
organization/company an opportunity to understand the capabilities of military personnel. Guy was charged with easing and enhancing the experience of military personnel who are on the CIA campus as fulltime students or are here for the ProChef® Certification program. During the past year, the Marines have sent 30 of their chefs to the CIA to pursue ProChef Certification. During the six weeks of intensive training for the Level I exams, SSG Winks has been their support. In fact, he designed and helped teach additional training materials in the areas of nutrition, sanitation, product identification, and culinary terminology. By adding these modules to the curriculum, the average written exam score has risen by five points. What is the reason for this increase? “Basically, I was able to translate civilian terms into military terms. Once the Marines saw how it all related to their world, it was easier to understand and retain the knowledge needed to do well on the exams,” Guy explained. The CE Department has been able to use the successful program with the Marines as the foundation for a preparatory program with the Air Force. Within the next few months, 36 enlisted aides from the Air Force will be taking the ProChef Level I exam. In addition to supporting the CE programs, SSG Winks has built relationships with current and potential degree students who are, or have been, in the service. His guidance helps them navigate various funding opportunities available to them. He has also been the point of contact for the local Hudson Valley Semper Fi Parents organization. This wonderful support group spends time with service personnel who are on campus. The group also offers yearly academic scholarships that have, in the past, been awarded to CIA students.
mise en place no.49, August 2009
Southeast Asian Flavors Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, and Singapore
Ice Carving 101
By Robert Danhi ’97 The vibrant colors of Southeast Asian cultural life enhance
By Michael A.
the region’s exquisite culinary
canvas. There, food is much
and Brenda Carlos
more than sustenance. Mealtimes form the basis of everyday life and
Enter the dramatic
are the social glue that bonds friends, family, and colleagues.
world of ice carving. With over 300
This unique book is Robert Danhi’s personal photo documentation
instructional photographs, this guide demonstrates how to
of his decades spent cooking and breaking bread in the homes,
approach a block of ice with confidence, using a systematic step-
street markets, and restaurants of Southeast Asia. In the book, filled
by-step approach. The book focuses on teaching all aspects of ice
with over 700 photos, he demystifies Southeast Asian cuisine by
sculpting, including: tools of the trade, template design, carving-
combining his culinary training, education, and resulting expertise
area preparation, block preparation, ice transportation, chain saw
into an adventure of recipes, stories, and practical advice on
basics, and display and photo techniques. Basic and advanced
cookery. Danhi provides a wonderful, illustrated journey through
carving skills are meticulously demonstrated.
the food and culture of the region.
Seasons in the Wine Country Recipes from The Culinary Institute of America at Greystone
Fresh & Honest Food From the Farms of New England and the Kitchen of Henrietta’s Table By Peter Davis ’76 and Alexandra Hall
By Cate Conniff-Dobrich, CIA Marketing Manager
Chef Peter Davis is an avid conservationist with close ties
The story of the shifting seasons
to New England’s fishing and
in wine country is told through recipes, photos,
farming communities. He
and narrative that depict the people, places, and food that make the Napa Valley such a special spot. Chapters reflect wine’s growing seasons—Bud Break (spring), Ripening (summer), Harvest
is proud to cook only those products grown using sustainable agricultural methods and
(fall), and Dormancy (winter), and focus on the vineyards that
native ingredients when creating dishes at Henrietta’s Table, the
surround the CIA’s Greystone campus. The beautifully rendered
restaurant he opened in Cambridge, MA in 1995. This 218-page,
recipes are drawn from the Wine Spectator Greystone Restaurant,
full-color cookbook is energized by the spectacular photography
CIA chef-instructors, and some of the iconic chefs, restaurants,
of recipes, farms, and coastlines. Sidebars scattered throughout
and resorts that make up the heart and soul of wine country
highlight New England farmers and purveyors, bringing the story
cooking. (Available Spring 2010)
of New England cuisine to life. From Butternut Squash Pie to Smoked Scallop Chowder to Cider Braised Pork, Peter’s recipes are a tantalizing treat for the senses.
Nourish By Scott Uehlein ’85 and Canyon Ranch For three decades, Canyon Ranch has been one of the world’s premier health and wellness destinations. Through the years, Scott Uehlein, corporate chef for the Ranch, has worked closely with a staff of nutrition experts to seek out the most wholesome ingredients to create delicious, nutritious dishes that please the senses and the soul.
MOD MEX By Scott Linquist ’93 and Joanna Pruess Award-winning chef Scott Linquist translates Mexican flavors from the highly successful Dos Caminos Restaurants in New York to your table. Highlighting regions from Baja and the Yucatan to Oaxaca, he presents more than 125 fresh, inviting, and easy-to-prepare Mexican dishes. This diverse array of mouthwatering recipes is interspersed with tips on day-before preparation, recipe variations, cultural insights, cooking techniques, and more.
Featuring more than two hundred recipes that range from Thai French Toast with Orange Ginger Syrup to A’atar-Crusted Lamb, this book offers mouthwatering dishes that will entice the most sophisticated palate. Each recipe includes complete nutritional information.
Kitchen Pro Series Meat: Identification, Fabrication, and Utilization
Weber’s Way to Grill™ By Jamie Purviance ’93 Written by chef, journalist, and nationally acclaimed grilling expert Jamie Purviance, Weber’s Way to Grill meticulously guides outdoor cooks to grilling success with more than 160 recipes and over 1,100 full-color photos. With images detailing step-by-step techniques, Jamie demonstrates the culinary details that maximize tastes and textures. Moving beyond the protein, the book also covers the uniquely different techniques for grilling fruits and vegetables. Both the novice and experienced griller will learn something new every time they open this book.
By Thomas Schneller, CIA Assistant Professor in Culinary Arts
Fish & Seafood: Identification, Fabrication, and Utilization By Mark Ainsworth ’86 These first two books in the Kitchen Pro Series serve as definitive manuals that describe both time-honored and state-ofthe-art methods of identifying species and cuts, fabricating, and storing meats and fish. Designed for chefs, foodservice managers, purchasing agents, suppliers and vendors, retailers, culinary students and instructors, and food enthusiasts, these highly visual, full-color, hardbound texts also include tested recipes reflecting classic and contemporary cooking. The remarkable, detailed photographs make these books must-have items.
mise en place no.49, August 2009
Professional Wine Studies Courses in Napa
The Rudd Center for Professional Wine Studies in St. Helena, CA, offers a wide variety of professional wine classes to choose from. You can target your learning to help you advance your career and business as well as enhance your personal knowledge and enjoyment.
Wines of the World Spain Intensive
Sept. 2–3, 2009
Sept. 8—11, 2009
Sept. 14–15, 2009
Sept. 16–18, 2009
Sept. 21–23, 2009
Napa Valley Intensive
Nov. 2–3 2009
Trendsetters: Emerging Wines of Europe
Nov. 5–6, 2009
Champagne in Depth
Dec. 11, 2009
Oct. 22–23, 2009
The Business of Wine Winning Wine Lists: Creating More Success for Your Business Nov. 9–10, 2009 The Business of Wine—Understanding the Pipeline from Producer to Consumer Oct. 26–28, 2009
Wine and Food Pairing Wine and Food Pairing Fundamentals
Foundations of Wine Professional Wine Service: A Practical Workshop Sept. 28, 2009 Sensory Analysis of Wine
Introduction to the Classic Wine Regions of Europe II
Sept. 29–30, 2009
Mastering Wine I Mastering Wine II
Oct. 5—9, 2009
Oct. 1–2, 2009
Dec. 9–10, 2009
Advanced Wine and Food Pairing
Dec. 15–17, 2009
Oct. 12–16, 2009
Introduction to the Classic Wine Regions of Europe I
Oct. 19–21, 2009
Society of Fellows Wine Program The idea to create a Society of Fellows Wine
the bottles with Pat. “Classic Residence by Hyatt
Program was born at a gathering of CIA Trustees
sold 798 cases of Greystone Wine from May through
in May 2008. Its goal was twofold. The Fellows
December 2008,” he said. The donation to the CIA
wanted to provide a quality wine experience for
of $9,600 went into the company’s own Classic
their customers and contribute significantly to
Residence by Hyatt Accelerated Culinary Arts
CIA student scholarships. They agreed to create a
Certificate Program (ACAP) Endowed Scholarship
premium private-label wine in partnership with the
CIA. Fellow Pat Roney, owner of Windsor Vineyards in Sonoma and Girardi Winery in Napa, provided the wine. Available are a 2005 barrel-fermented Chardonnay and a 2004 private reserve Cabernet Sauvignon produced by Windsor Vineyards™ under the Greystone Cellars™ label.
Fellow Nick Camody, chief operating officer of Eat’n Park Hospitality Group, explained, “This program has been great for us at Parkhurst Dining Services. We started with 56 cases and are getting ready to place another order. When people taste the wine they can’t believe the quality and value, and really
Don Clawson, assistant vice president of food and
appreciate that they are contributing to the Society of
beverage for Classic Residence by Hyatt, was the
Fellows Scholarship Fund at the CIA.”
first Fellow to implement the program on a wide scale. He was so enthusiastic about the program that he helped design the snipe and back label of
mise en place no.49, August 2009
To date, more than a dozen Fellows have begun to explore participation in the program. To learn more, visit www.ciagiving.org.
Why Give? an alumnus. I want to still be part of the college after I depart to the great kitchen in the sky—to leave something behind for future students.
What Makes Giving Meaningful? I am a mentor to current CIA student Steven Boutross ’09 (B.P.S. candidate), who lives across the street from me. Steven has been cooking with me since he was 12 years old. He, along with CIA student Josh Pratzel ’09, recently prepped and served a five-course dinner party in my home. I was proud to see the level of expertise both students had acquired. They brought their knowledge and skills to my kitchen, and, most of all, their obvious passion for the culinary arts. I feel extremely proud to be a part of the growing future of The Culinary Institute of America.
How Do You Give? In addition to being a member of the Society of the Millennium, for the past 15 years I’ve also made regular donations to
Michael Rizzo ’78
years, I’ve also mentored the various men and women who cross
Member, Society of the Millennium
my path, who want to continue their culinary education. I guide
What Motivates You to Give?
at my former high school, Mount St. Michael Academy in the
I decided back in 1994 when I got married and drew up an estate plan and will that the CIA would be part of it. As it stands, 50 percent of my estate is slated to go to the college. Frankly, I had a wonderful time when I was a student at the CIA, and I was there last year for the reunion. I adore the fact that the school’s progressed to the point it’s at today. I’m proud to be
the CIA scholarship fund (through the Annual Fund). Over the
them and always recommend the CIA. I’ve also attended job fairs Bronx, to get the word out about the CIA. Most of all, I enjoy watching Steven and his friends’ progress. These kids get a great education at the CIA, and if I could, I’d do it all over again! My wish to be a part of the plans for the CIA’s future will never waver. Michael Rizzo is executive chef of the Cornell Club of New York
Giving’s Impact for me. Those few months were a time of intense professional and personal growth. I was completely immersed in a totally new environment, doing the kind of work that I wanted to be doing, and fending for myself. For someone who has always been a bit introverted and shy, it meant I had to undergo a confidence overhaul. Though my externship was by no means perfect, it was certainly the most challenging and satisfying thing I have done with my education so far.
Outside Interests/Hobbies Aside from my everyday schoolwork, I also take time during the week to work as a student tour guide on campus. This has been a tremendous way for me to meet people, shake my fear of public speaking, and simultaneously support my education.
Hopes for the Future: Before coming to the CIA, I was enrolled at Purdue University, majoring in dietetics. I spent more time at my on-campus job in dining services baking cookies than I spent in class. It became very clear to me that I would much rather make people happy by giving them freshly baked cookies than by telling them all the reasons that cookies were bad for them. That is how I came to the CIA. After I graduate with my bachelor’s degree, I would love to live somewhere on the West Coast. I fell in love with it over externship.
Mary Edinger ’08
I hope to try working in a few different bakeries, focusing on
Major: B.P.S. in Baking and Pastry Arts Management (anticipated ’10)
Recipient of the Alumni Endowed Scholarship Fund College Highlights: One of the most valuable experiences I’ve had during my time at the CIA was my externship at Della Fattoria Bakery Café in Petaluma, CA. It was life-changing. Leaving essentially everyone I knew and moving across the country was a huge leap of faith
mise en place no.49, August 2009
artisan bread work and, in the very long term, having my own
The Impact I truly appreciate your generous scholarship support. It is much easier to concentrate on schoolwork without having to worry about finances, especially in these tough economic times. Without generosity like yours, I would have to take out extensive loans to be able to attend classes here. This leaves more time for me to actually enjoy my time at the CIA.
demo kitchen circa 1972
Welcome Home Alumni! The entire Alumni Relations Office is poised and ready to help make your next visit to the Hyde Park campus a memorable one. Just let us know when you plan to visit. We’d be happy to take you on a VIP tour of the campus, the kitchens, and the classrooms. Or, we can arrange for you to sit in on a lecture or catch up with one of your favorite instructors. When in Hyde Park, make reservations at one of our award-winning restaurants and pick up some treats in the Apple Pie Bakery Café, where alumni enjoy a 10% discount. If you’re looking for a new job, feel free to stop by the Career Services Office and take full advantage of the lifetime career service. Can’t make it to Hyde Park? We hope to see you at an alumni reception or trade show near you. We’d love to hear from you. Feel free to contact us at 845-451-1401 or firstname.lastname@example.org. Your Alumni Relations Office Staff Patty Hamilton, Senior Alumni Relations Officer Jennifer O’Neill, Alumni Relations Officer left to right: fran, patty, steve, and jennifer
Steve Swofford ’97, Alumni Relations Officer Frances Kearney, Alumni Relations Coordinator
Andrew Petko is retired and
living in Nevada.
Nuwash is director of quality
process improvement at Poudre Valley Health System in Fort Collins, CO, which has received the 2008 Malcolm Baldridge National Quality Award. This is the highest presidential honor given to U.S. businesses that demonstrate performance excellence. Priscilla and PVHS will received the award from President Barack Obama this spring. Priscilla’s husband Norman Nuwash ’74 is COO and general manager at Fort Collins Country Club.
Barbara Miles Pacchioli is a food program coordinator
for the Third Street Alliance for Women & Children in Easton, PA. Her son and his wife presented her with a grandson, Logan, in 2008.
Phil Carney is vice president, Idaho division for Intermoun-
tain Foods Corporation. Marc A. Hoffman works at Sunstone Hotel Investors in California. After 28 years with Marriott and Ritz Carlton, Marc joined Sunstone Hotel Investors as senior vice president
On the Edge
of asset management in June of 2006. He
In Cedar Creek, OR, Jeff Cook ’74 sits with his head down, his hands busy, and his mind fully
lives in Laguna Beach, CA with his wife
engaged, surrounded by fine woods and dendritic cobalt alloy. No, he’s not cooking over an open
Nadine and sons Noah and Jared.
Mark Lenahan is a free-
Since his graduation from the CIA, Jeff has worked as sous chef, chef, and restaurant owner in
lance, off-premises catering
places like Sun Valley, ID; Steamboat Springs, CO; El Paso, TX; and Seattle, WA. He’s done it
chef in New York City. Bob Monschein is executive chef at Doubletree Hotel in Murfreesboro, TN.
fire using space-age cooking tools. He’s making some of the most beautiful knives you’ve ever seen.
all, from creating a mobile wood-fired pizza oven to a high-end restaurant in Sedona, AZ. And everywhere he went he longed for one thing—better knives. He’d used stainless steel, but felt it didn’t hold its edge. He’d used carbon steel, but hated the rust.
Brian Chester is executive chef/food & beverage director
He even worked with Larry Pogreba, a master forger and blade smith. But it was when he met and
at Hillendale Country Club in Phoenix,
worked with master knife maker David Boye and learned about dendritic cobalt that he found what
MD. He recently passed the Certified
he was looking for. Though expensive, the cobalt is non-corrosive and keeps its edge longer than
Club Managers (C.C.M.) exam, administered through the Club Managers Association of America. He also passed his Certified Executive Chef exam through
any other metal Jeff has found. So, after a short stint running a fly-fishing lodge in Alaska and a brief, but successfully fought
ACF. He now proudly sports the C.C.M.
battle with cancer, Jeff decided to make knives full-time. “I love cooking, but making great knives
and C.E.C. designations. Steven Gur-
has become my culinary passion,” explains Jeff. He is also committed to using reclaimed and
gold is catering manager for corporate events at The Rusty Pelican and Banquet
sustainable hardwoods for the perfectly balanced handles. You could say, he’s found his edge!
venues. After selling his New York-style deli, Carmine Goldbergs, he came on board at The Rusty Pelican. He says it’s a
mise en place no.49, August 2009
The Ideal Pairing
wonderful environment to work in—right
There are few times in life
Catering Company in Buffalo, NY. He
when the planets seem to align and everything matches up perfectly. For married couple Mei Ying So ’97 and Tim Buzinski ’97, the cascade of events that would eventually lead to their ideal pairing began
on Tampa Bay. Great sunsets every night! Thomas Ingalls is president and CEO of The Barbeque Chef Restaurant and created the Buffalo Stampede Barbeque Challenge that is a yearly New York/ Canada competition for charity. Hector MacDonald is chef at Lake Mohawk Country Club in Sparta, NJ. David Manganelli is a district manager for Aramark Correctional Services.
Bill Bellody is with Masterfoods, USA, the parent com-
pany of Mars, Incorporated. Paul Hanke
the day they enrolled at
is owner of Express Station Restaurant in
the restaurant in the train station on 10th
Each took a different path to get there. Tim got his B.A. from St. John’s University in Queens, NY, while Mei Ying earned her B.A. at Williams College in Williamstown, MA. But for both, something was missing and enrolling at the CIA seemed to move them each closer to a perfect alignment of interest and expertise. It was in the classroom and kitchens that they satisfied their interests, and their relationship only served to enhance their experience. After graduation, Tim worked in all facets of the wine industry, from distributing to importing to on-thefloor selling. Mei Ying worked at Wine & Spirits magazine and served as a corporate communications director for a large food company. Both remain passionate about continuing to learn and grow, so it seems natural that the artisan wine shop they opened together in 2006 melds food, wine, and education in an exquisite balance.
Belmar, NJ, where he and his dad opened Avenue. He serves breakfast and lunch, seven days a week.
Michael Kornick is chef/ owner of MK 1 LLC in
Chicago, IL. He and his partner, David Morton, (son of Morton’s founder Arnie Morton) will open DMK Burger Bar in the spring. The casual tavern will serve healthy and sustainable grass fed beef burgers, bison, and organic turkey, along with house-made soups and salads.
Timothy Moynihan is executive chef at The Lowrey
Group in Bluffton, SC. Joe Vitelli is a resident director at AVI Foodsystems, Inc. in Warren, OH. He has four children.
Nestled comfortably in a lovely restored brick building in Beacon, NY, Artisan Wine Shop invites important ingredient in the total dining experience, Tim and Mei Ying have organized the entire shop
from the perspective of food. Words like crisp, round, rich, lush, big, sweet, and sparkling help to guide
He is co-author of the New Alaska Cook-
customers to take their time to taste, smell, and examine the wines. As firm believers that wine is an
customers through the myriad wine choices as they ponder the meal they will serve with it.
Glenn Denkler is a consultant for Pacific Culinary
Enterprises in the state of Washington. book, 2nd edition that was released in May 2009. Tim Inzano is a chef/instructor
In that same vein, the fabulous custom-made, open kitchen in the back of the shop offers a unique
at Emily Griffith Community College in
opportunity to help customers learn more about food and wine pairings. Every Saturday afternoon, they
Denver, CO. He received the 2009 State
prepare a single food item and encourage their patrons to try it with three to six different wine options.
the Year award.
Board for Community College Faculty of
These popular events are a testament to Tim and Mei Ying’s commitment to education, their joy in the process, and their respect for their customers.
James Anderson is executive chef at the Farmington Coun-
They believe that their culinary background, the fact that they think seriously about food and wine
try Club in Charlottesville, VA. Barbara
together, their commitment to wines crafted by smaller producers, and their ability to really listen and
Hulick is plant manager at Country
understand what a customer is looking for, is what makes their shop such a success. For them, it all adds
Fresh, Inc. in Orlando, FL.
up to the ideal pairing.
Diana Hallen is chef for Parkhurst Dining in Pitts-
S. Khristopher (Steven)
CA. ChefsBest is an independent judging
Dunham is owner of
organization dedicated to recognizing and
Michael Hoffman is executive chef with Compass
Group-Flik in Philadelphia, PA. Kaitlyn
Khristopher’s Culinaire in Ouray, CO.
honoring the best food products in Amer-
2008 and is currently earning her elemen-
Jason Zeller is executive chef at Turtle
ica. They use panels of trained executive
Miller is wine buyer/assistant manager at
tary teaching degree at Carlow University
Creek Club in Tequesta, FL. Jason and
chefs—many of whom are CIA alumni—to
Lukas Liquor in Ellisville, MO. She was
his wife recently adopted their second
participate in the judging panels. Shayne
recently married and completed her certi-
son, Nathan, who joins his five-year-old
Varone is food & beverage director at
fied sommelier degree in summer 2009.
Hilton Garden Inn in Gulfport, MS. His
burgh, PA. She was married in June of
Janet Jones Hansen is vice president of sales for Harrell
Hospitality in Dallas, TX.
Kevin Lussier is a cook/ baker at Southwestern Vermont
Medical Center in Bennington, VT.
second daughter, Julia Kate, was born in
Bradford Boisvert is chef/ proprietor of Amusé Bistro
which received the 2009 Vancouver Magazine’s Restaurant Award Silver Medal as
September 2007. Edward Livingston is
is executive chef/president at
lead line chef at The Sanctuary at Kiawah
Cucina 39 in McLean, VA. Julia Nadler
Kamich is sous chef at Lambertville
is chef/food service director at Café
Station in Lambertville, NJ. He and
Services in Waltham, MA, which is the
Jennifer Bell Kamich had a baby girl,
first green, Platinum-Certified kitchen in
owner of The Ivy Café in
Emma Jeanne, in April 2008.
the state of Massachusetts. Kevin Neary is sales representative for Glazers’s Mid-
Nicholas, and lives in Greensburg, PA. She’d love to hear from fellow classmates at Lisa@TheIvyCafe.com.
Danielle (Guinn) Suda is accounts payable manager for
Z2 CC/Zillacomm, Inc.
at Boulder Country Club
Keaton Barnes Hopkins
Lisa Contessa-Hruska is
years ago. She has two kids, Olivia and
Thomas Berry is sous chef
in Boulder, CO. He was married in
Best Vancouver Island Restaurant. Bryan
Ligonies, PA, which she purchased two
west in Kansas City, MO. He graduated from Purdue University with a bachelor’s degree in hospitality and tourism management in December 2008. Dean
Christina Marcelli is executive pastry chef of
Marc Forgione in New York, NY. She was featured in the May issue of IN New York magazine. Jarrod Markowski just purchased his first restaurant, The Roman Room, in Lorain, OH.
Schroeder is executive chef for Falcon
Jeffrey S. Mitchell is executive chef in Food Services at
Murray State University in Murray, KY. He is president of the Western Kentucky’s Chef’s & Cooks Association (ACF).
Christine Herrmann is
Point Ranch in Seadrift, TX.
sous chef at Mohegan Sun at
Pocono Downs in Wilkes-Barre, PA. She got married in July 2009. Tanika (Nicki) Von Rathonyi is a senior sous chef at Doubletree Hotel in San Jose, CA. She was married at the hotel in August 2008
Daniel Traster is culinary
to the executive chef. She enjoys her job
director of the Metropolitan
and finding new, creative ways to gener-
Cooking and Entertaining Show. His first
ate business. Stephen Wilson is owner
book, Welcome to Culinary School: A Culi-
of The Sweet Life Bakery in Vineland,
nary Student Survival Guide, was published
NJ. In addition, Stephen writes a weekly
by Prentice Hall. The book is designed to
column for a newspaper that celebrates
help students maximize the value of their
local foods in South Jersey. Stephen and
education and enhance their training and
Jill McClennen ’02 are also involved in
credentials before graduation.
teaching people about good food through
projects like a community garden.
Ben Del Coro is corporate chef/sales for Fossil Farms in
Oakland, NJ. Sage Tune is a private chef for SPP Management in Beverly Hills, CA.
Phillippe Cruse is sous chef at the Crowne Plaza
at LaGuardia Airport in East Elmhurst, NY. Andrew McDonnell is a regional purchasing director for Levy Restaurants in Charlotte, NC.
Howard L. Beaudette ’52, C.C.
Thomas F. Vizzard, Jr. ’77
Joseph L. Silbermann ’66
Stephen Alyn Dubansky ’78
David P. Dunaj ’68
Marc Albert Henri ’83
restaurant manager for Nordstrom in Los
Eric S. Grimm ’68
Benjamin C. Campbell ’85
Angeles, CA. She was also an editor for
Frederick B. Foley ’73
David M. Borner ’87
John Michael Silveri ’73
Rick Cruz ’97
Stephen M. Oblinsky ’74, C.E.C.
Gianni David Fabiani ’03
Timothy Kielich is sous chef at Grill Smith, LLC
in Tampa, FL. Brandi Stephens is a
the book Women Standing Tall: Food for the Soul.
Brian Lovesky is executive chef at Tranquil Bar and
Paul Haddock Varnell ’77
Ryan William Graham ’05
Bistro in Binghamton, NY. He was married in October 2007 and his daughter, Lily Kristina, was born in December 2008. Jenna Van Growski is a culinary specialist at ChefsBest in San Francisco,
mise en place no.49, August 2009
Alumni Council Corner Representing an alumni network of more than
P.S. Your Alumni Council is extending an invitation to alumni to
39,000 is no small task, but that is exactly
write an article or comment on upcoming alumni magazine feature
what your Alumni Council is doing. A group
topics. Future topics include making CIA connections, the changing
of dedicated alumni formed the Alumni Council
face of culinary education, and herbs and spices. Please contact
two years ago to provide services and programs
Nancy Cocola, editor and writer, at email@example.com to
that would enrich the lives of alumni and encourage
lifelong engagement with the CIA. At a recent meeting at the Greystone campus, the Council developed an action plan to encourage alumni participation in various CIA programs. We identified eight programs/activities that offer opportunities for alumni to volunteer and interact with other alumni, students, and faculty. They include: • Lifetime career services • Mise en place • Online community • Campus visits • Reunions and regional events • Alumni recognition, promotion, and giving • Recruitment, enrollment, and mentoring • Professional networking and continuing education If you would like to get involved, or have any questions about the programs, please contact the Alumni Relations Office at 845-451-1401 or firstname.lastname@example.org. And, to learn more about the Alumni Council and its members, visit www.ciaalumninetwork.com. Following the meetings, Council members served on a panel and three Council members, Brooke Brantley ’97, Johnny Hernandez ’89, and Karen Masri-Craddock ’95, gave a “Small Plates from the Lone Star State” demo for 75 “wowed” students! The Alumni Council’s next meeting will be held at the Hyde Park campus in October 2009. We look forward to seeing you at future alumni events. Best Regards, Waldy Malouf ’75, Alumni Council Chair
roy yamaguchi ’76 giving a demo in the danny kaye theatre 2009
Top 10 Reasons To Visit www.ciaalumninetwork.com: #10
Your old Alumni ID card is destroyed, yet again, and now you can order a new, sturdier version that will last.
There’s lots of space in Class Notes to brag about your promotion, dog, restaurant, kids, awards, cat, or parakeet.
You can order a CIA Alumni patch for your jacket to show up your Johnson & Wales co-workers.
The two unscheduled hours in your day cry out to be filled with one of the CIA volunteer opportunities located there.
You’ll find long-lost classmates—maybe even the one who still owes you money.
Alumni lapel pins can be ordered. Get two—they could make really neat cuff links.
costing review of your newest menu saved you #4 The money and you want to pass those savings along by generously donating them online to the CIA. more credentials after your name would #3 Alookfewgreat on your business card. You can browse online for ProChef® Certification courses.
With Alumni Reunion 2009 fast approaching, it’s the easiest way to register.
All the really cool people are going there.
The Culinary Institute of America Alumni Relations 1946 Campus Drive Hyde Park, NY 12538-1499
Alumni Relations Admissions 845-451-1401 1-800-285-4627 ciaalumninetwork.com
Advancement 845-905-4275 ciagiving.org
CIA Web Sites Career Services Conrad N. Hilton Library Professional Development ciachef.edu 845-451-1275 845-451-1270 1-800-888-7850 ciaprochef.com
General Information 845-452-9600
mise en place is the college magazine for the alumni and friends of The Culinary Institute of America.