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No. 49, August 2009

ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA

bout ine A W


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ine & W picy ood S F 12 Wine Education for Professionals A look at the alternatives

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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


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12 16 Across the Plaza

Following the Presidential Trail | Athletes Find Home with

28 Gifts at Work

Why Give? | Giving’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

Contributing Writers

component prompted us to include an article on pairing wines with that type

Joseph Diamante

of fare by one of the CIA’s wine experts, Steven Kolpan.

Traci Dutton

• 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

Steven Kolpan

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

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. 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.

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We hoped you’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 e‑mail to n_cocola@culinary.edu.

mise en place no.49, August 2009

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What’s Hot:

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.

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Many of the wine and food matches derived from

believe that:

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

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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

California.

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

Washington State.

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.

Hot Recommendations

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.

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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,

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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

Red Wines

spicy food.

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

Sparkling Wines

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

Rosé/Blush Wines

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

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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.

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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

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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

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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

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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

and Brasseries.

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

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Becoming a By James Tidwell ’98

Master Sommelier

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.

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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

for Dessert?

the classic

The

example of

sweetness

a sweet wine

of the

paired with a

German

simple dessert

and Alsace

comes from

wines is

Italy. The

moderated

Vin Santo from Tuscany, Passito from

by bracing and

three categories.

Veneto or Sicily, and Picolit

These wines engender controversy

from Friuli-Venezia Giulia

acidity,

because sugar, even in relatively

are paired with biscotti—

and so,

small amounts, tends to deaden the

simple nut cookies that are

refreshing

like Sauternes,

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

after dessert.

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:

Trockenbeerenauslese—and

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

Sauternes.

15


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

for tourism.

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

16

CIA campuses via a newsletter and the employee Web portal. As of this writing, more than 570 recommendations have been received and reviewed!

www.ciaalumninetwork.com


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

he explains.

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.

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A Land of More Than

Milk & Honey Janna Gur

chef sonnenschmidt and students

By Peter Weltman ’09

eggplant carpaccio

the tasting

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.

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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

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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

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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.”

www.ciaalumninetwork.com


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

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Protecting

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

Disclosure-Agreement-(NDA)-Template.

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

22

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.

www.ciaalumninetwork.com


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

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Book Shelf

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

Jasa ’92

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.

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www.ciaalumninetwork.com


Canyon Ranch:

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

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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

Italy Intensive

Sept. 8—11, 2009

Rhône Intensive

Sept. 14–15, 2009

Bordeaux Intensive

Sept. 16–18, 2009

Burgundy Intensive

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

Visit ciaprochef.com/winestudies

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

Fund.

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.

27


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

28

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

www.ciaalumninetwork.com


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)

bakery/café.

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.

29


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 alumni@culinary.edu. 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

30

Steve Swofford ’97, Alumni Relations Officer Frances Kearney, Alumni Relations Coordinator

www.ciaalumninetwork.com


’70

Andrew Petko is retired and

’74

Priscilla (Dahlberg)

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.

’76

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.

’77

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.

’78

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.

’79

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

31


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.

’80

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 CIA.

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.

’82

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.

’83

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

’84

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.

’87

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.

32

www.ciaalumninetwork.com


’88

Diana Hallen is chef for Parkhurst Dining in Pitts-

’99

S. Khristopher (Steven)

CA. ChefsBest is an independent judging

Dunham is owner of

organization dedicated to recognizing and

’06

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

in Pittsburgh.

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.

brother, Andrew.

Hilton Garden Inn in Gulfport, MS. His

burgh, PA. She was married in June of

’89

Janet Jones Hansen is vice president of sales for Harrell

Hospitality in Dallas, TX.

’91

Kevin Lussier is a cook/ baker at Southwestern Vermont

Medical Center in Bennington, VT.

’92

second daughter, Julia Kate, was born in

’00

Bradford Boisvert is chef/ proprietor of Amusé Bistro

which received the 2009 Vancouver Magazine’s Restaurant Award Silver Medal as

April 2008.

’05

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.

’01

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

’07

west in Kansas City, MO. He graduated from Purdue University with a bachelor’s degree in hospitality and tourism management in December 2008. Dean

Island, SC.

’08

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

’93

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).

’02

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

’96

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

In Memoriam

projects like a community garden.

’97

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.

’98

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

’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.

’04

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

33


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 n_cocola@culinary.edu to

that would enrich the lives of alumni and encourage

discuss possibilities.

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 alumni@culinary.edu. 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

34

roy yamaguchi ’76 giving a demo in the danny kaye theatre 2009

www.ciaalumninetwork.com


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.

#9

There’s lots of space in Class Notes to brag about your promotion, dog, restaurant, kids, awards, cat, or parakeet.

#8

You can order a CIA Alumni patch for your jacket to show up your Johnson & Wales co-workers.

#7

The two unscheduled hours in your day cry out to be filled with one of the CIA volunteer opportunities located there.

#6

You’ll find long-lost classmates—maybe even the one who still owes you money.

#5

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.

#1

#2

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 issue 49 About Wine  

mise en place is the college magazine for the alumni and friends of The Culinary Institute of America.

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