Mise en Place 66 Inside the New CIA

No. 66, June 2014

ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA

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Inside the New CIA What’s here, what’s coming

20 Temple Grandin

Triumph over the seemingly impossible

22 Women in Foodservice

Growing skills to meet the job

28 Casting a Wide Net Tale of an activist chef

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14 Across the Plaza

In Their Own Words | Leadership Awards | Following the Presidential Trail | ReThink Food Conference

24 Education for Life

Out of Africa—An Expat’s Adventures | Book Shelf

29 Gifts at Work

Ghirardelli Chocolate Discovery Center Why Give? | Giving’s Impact

32 Class Notes

Class Notes | In Memoriam | CIA Capital Campaign

When I think about my college days, the first thing I remember is my freshman dorm room. It had a window overlooking the quad. I’d sit on the windowsill, study for exams, watch people playing Frisbee®, and observe the Wisconsin weather turn from sunny to stormy in an instant. I remember one particular late afternoon when a storm came up so quickly it caught students completely by surprise. They began to rush across the quad in search of shelter. The brilliant flash of a lightning bolt that had touched down in the middle of the quad temporarily blinded me. When I could see again, I noticed what looked like the pieces of a Frisbee, shattered and scattered across the grass. No one was

mise en place® No. 66, June 2014 Nancy W. Cocola, Editor Leslie Jennings, Designer

Contributing Writers Lea Aclan ’13 Eric Jenkins ’13 Gail Jones

hurt during the storm, but oh, what an indelible memory!

David Lease ’84

For CIA alumni, memories may include a hilarious mishap in the kitchen,

Editorial Board

skateboarding across campus, picking herbs from one of the gardens, or riding a jelly roll pan down the snowy hill towards the Hudson River. Somewhere, inside each of us, reside the images and feelings that we associate with our time

Dr. Tim Ryan ’77 President

Lynne Eddy Heather Kolakowski ’02

Park campus is currently experiencing a major transformation.

Dr. Victor Gielisse Vice President— Advancement and Business Development

In this edition of mise en place, I thought it would be fun to show you some of the

Mark Ainsworth ’86

Douglass Miller ’89

Brad Barnes ’87

Anthony Nogales ’88

in college. But, of course, nothing stays the same, and the CIA is no different.

Every one of our campuses has changed since you were here, and the Hyde

significant changes we are making. Most of them have been made possible by contributions to the ongoing Building on Excellence Capital Campaign (check out the inside back cover for more info). We’ve already shown you the four

Sue Cussen

Chet Koulik Dr. Chris Loss ’93

Jennifer Stack ’03

edible gardens planned for the campus. But, there is so much more to share.

Take a look at what we’ve done with the place! And remember, you are always welcome to come back to campus for a visit, and make some new memories.

Nancy Cocola Editor n_cocola@culinary.edu

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. ©2014 The Culinary Institute of America All rights reserved.

Photography: Neil Kiekhofer, Phil Mansfield, and Thomas Schauer

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Nondiscrimination Statement: The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. Should you require further information, please visit http://ciachef.edu/consumer-information.

www.ciaalumninetwork.com

Honoring Our First AfricanAmerican Graduate

Club gave him The Damien Williams

evening meant a great deal to him, as well

Impact Award in honor of Damien “Juice”

as to his daughter, Bunardy Poitier, and

By Eric Jenkins ’13

Williams, the club’s founder. Each club

son-in-law, who both accompanied him.

felt that Mr. Evans influenced them in a

“Of all of the awards I’ve been given, these

significant way.

mean the most because this is where it all

The Culinary Institute of America opened its doors in 1946, specifically to provide culinary training and careers for returning World War II veterans. In that very first class was a young man by the

At the same event, the clubs bestowed Student Choice Awards, called “The Cheffies,” on staff and faculty in four areas:

started,” Mr. Evans explained.

Menus, Menus, Menus After years behind closed doors, the

name of Jefferson Evans—a man who had

Impact Awards: Chef Richard Coppedge,

proudly served our country in that war.

June Murchison, and Stephanie Murphy

At a dinner in Ristorante Caterina de’

Leadership Awards: Chef Frederick

Medici on February 22, 2014, the Black

N. Hilton Library on the Hyde Park, NY

Brash ’76, Dr. Robert Johnson, and Chef

Culinarian Society (BCS), The Veterans

campus. They include such rarities as

Dieter Schorner

handwritten recipes by famous chefs that

Achievement Award: Eric Howard and

were given to Craig Claiborne on his 70th

Association and Auxiliary Club, and The Word Poetry Club united to honor and celebrate Jefferson Evans ’47, who has

Larry Williams

the distinction of being the first African-

Achievement & Humanitarian Award:

American to graduate from the CIA.

Chef David McCue ’93

The BCS gave Mr. Evans a Lifetime

Mr. Evans, now 90 years old, spent a

Achievement Award, the Veteran’s

lifetime working as a chef in restaurants,

Association gave him the Warrior

teaching at the CIA and Johnson & Wales,

Leadership Award, and the Word Poetry

gardening, and enjoying his family. The

cia students and faculty surround mr. evans

archives of more than 30,000 menus from 80+ countries are available at the Conrad

birthday and a menu signed by legendary chef Auguste Escoffier. All are available to researchers and visitors by appointment.

To learn more about the archives, visit ciachef.libguides.com/archives or contact Nicole Semenchuk at 845-451-1270 or n_semenc@culinary.edu.

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Inside the New CIA What does it take to continue to deliver a world-class educational experience for our students, pursue meaningful research, provide thought leadership for the foodservice industry, and address the larger food issues facing our nation and the world? It takes vision, discernment, responsiveness, and, in the end, resources.

The underpinning for all change at the CIA is education—of students, faculty, the industry, and the public. Master Plans that encompass not only physical structures but also the academic, research, and leadership needs of the college are developed over time with input from many experts.

We are in a phase of great and thoughtful change at our main campus in Hyde Park. We have: • Formally opened the new Marriott Pavilion and conference center • Broken ground on the addition to our existing Student Recreation Center that will include a brewery and new dining facilities for students • Built a new Library Learning Commons and enhanced our Academic Advising Center to support student achievement • Created labs and classrooms for the new culinary science degree program • United all our restaurants and cafés under The CIA Restaurant Group • Become the proud custodians of one of the most famous pieces of 20th century food-art We understand that brick and mortar buildings don’t automatically translate to excellence; it’s what goes on inside those buildings that matters. We are always aware that the value of a CIA degree is something we must maintain and nurture. That is why we keep innovating and developing such programs as bachelor’s degree concentrations, new industry conferences, and an array of lectures, demos, and cultural events that round out students’ education—keeping the CIA degree sought after.

For those of you who have not been back to campus since graduation, this glimpse into the changes taking place might make you wish you could be a student again. If you get serious about that thought, we have post-graduate opportunities in culinary science and manager-in-training positions. But for now, let us take you inside the new CIA.

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left to right: victor gielisse, richard and nancy marriott, and tim ryan

The Marriott Pavilion With a generous gift from the J. Willard and Alice S. Marriott Foundation and pledges to the CIA’s Building on Excellence Capital Campaign, the college has built the new Marriott Pavilion. The 42,000-square-foot Pavilion houses the 800-seat Ecolab Auditorium and a state-of-the-art conference center. This much-needed addition to the Hyde Park landscape is the single largest gathering place for events on campus. It is home to: • Graduation Ceremonies • World-Class Professional Conferences • Lecture Series and Educational Symposiums • Cultural Events

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gastrotypographicalassemblage

Food Art in the Marriott Pavilion Gastrotypographicalassemblage Considered the magnum opus of renowned graphic designer and CBS creative director Lou Dorfsman, this glorious three-dimensional ode to typography and food was originally created to grace a wall in the dining room of the CBS office building “Black Rock� in 1966. Unceremoniously removed in the 1990s, the piece was saved and stored by Nick Fasciano, a friend and colleague of Mr. Dorfsman, who was also one of the original craftsmen on the piece. A long search then began to find a new home for the iconic artwork. Some 26 years later, in 2008, the CIA declared its intention to fund the restoration, which has been meticulously accomplished by Mr. Fasciano. The college is delighted to be able to bring this midcentury modern masterpiece back to life. The 35-foot-long, 8-foot-high Gastrotypographicalassemblage has a new home just outside the Conference Center in the new Marriott Pavilion.

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Summer & Vertumnus Renderings of the whimsical and imaginative paintings by 15th century Italian artist Giuseppe Arcimboldo have taken up residence in the Marriott Pavilion’s 800-seat Ecolab Auditorium.

Summer was painted in 1573 while Arcimboldo was court portraitist to Holy Roman Emperor Ferdinand I. Vertumnus, painted in 1590, is a “portrait” of his royal patron Holy Roman Emperor Rudolf II, depicted as the Roman god of the seasons.

Arcimbolo was considered a Mannerist—one who likes to illustrate the close relationship between humans and nature. summer

vertumnus

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rendering of students relaxing and dining at the egg

The Student Recreation Center The Egg—A Dining Place So much of the CIA college experience is the joy of finding yourself sur-

include a serpentining high-volume production servery; an egg-shaped

rounded by others who share your deep passion for all things culinary.

structure at which all types of ethnic food, deli, salads, pastries, and

Many lifelong friendships are forged here. For some time, the CIA has

coffees will be served; a produce marketplace where students can

wanted to create a true gathering place for its students—a place to

purchase fresh ingredients to prepare their own meals; and a pop-up

grab a cup of coffee, share a meal, laugh at lame jokes, and maybe

kitchen for advanced classes to teach entrepreneurship.

even flirt. The state-of-the-art facility that we are currently building as an extension of the existing student recreation center is going to be just that, and so much more.

The Egg will take the notion of student dining to a new level. It will

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Indoor and outdoor patio seating will make it easy for students to comfortably gather. There is even a small stage and area to show movies at night. We have no doubt that our students will gravitate to this cool new location built just for them.

a peek into the new brewery

Brooklyn Brewery at the CIA Brooklyn Brewery, one of America’s top craft beer makers, has joined

In addition to being a craft brewery for campus visitors and students

with the CIA to develop a small brewery within the new student

21 and older, it will serve as a research and development classroom

center. The Brooklyn Brewery at the CIA will house a seven-

to create and test new beer flavors. The CIA will initially offer its own

barrel brewing system within a glass-walled environment meant to

lager and ale, along with seasonal brews, on tap at the brewery and

evoke an old Brooklyn warehouse. The operations at the brewery will

at the CIA restaurants on the Hyde Park campus. Brooklyn Brewery’s

be integrated into the curriculum of the college’s degree programs.

famed Brewmaster Garrett Oliver and his team will be making regular

Students will be introduced to the science and technology of brew-

visits to the campus to assist CIA faculty in developing curriculum

ing. They will learn about brewhouse practices, grain handling, malt-

and recipes.

ing, fermentation, beer finishing, sterilization, and packaging.

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Supporting Academic Excellence The Library Learning Commons

The Center for Academic Advising

This open, comfortable, and technology-equipped space has the professional

When students have questions about their degree program, they can now get

staff, services, and resources students are looking for to advance their skills and

answers in one place—the Center for Academic Advising. The Center’s team of

get the most from their CIA education, including:

professionals helps students with:

• Individual and group study areas

• Finding a mentor

• Academic advising for the AOS and BPS programs

• Disability services

• Questions about transferring credits to the CIA

• Learning, study, test-taking, and time

• Understanding all of the options and opportunities in the

perfect for studying or collaborating • Tutoring services • Guidance with writing, math, and other academic courses • A custom-designed kitchen space for

management strategies • Library research assistance • Workshops

practicing knife cuts and piping skills

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degree programs • Choosing the BPS major and concentration that best fits their interests and career goals • Understanding the financial benefits of Fast Track BPS

Whatever students need to achieve success in the kitchens and classrooms at the

Located in Roth Hall, the Center for Academic Advising was created to support indi-

CIA is now available in one inviting location in the Conrad N. Hilton Library.

vidual education goals and enhance the total learning experience for each student.

The CIA’s restaurants and cafés have long been recognized as high-quality dining experiences for our patrons. They have always been presented to the public as, for example, “The Culinary Institute of America’s American Bounty Restaurant.”

And while we are, and will always be, proud of the fact that they are student-staffed and instructor-led, we have decided to bring them out from under the shadow of the larger institution and look at each as a standalone restaurant. We want our patrons to think of our restaurants as their favorite “go-to” spot for modern French, authentic Italian, American regional, farm-to-table, and new global flavors.

Under the guidance of Waldy Malouf ’75, we have begun to market the restaurants as, for example, American Bounty Restaurant, part of The CIA Restaurant Group. It might seem

staffing, etc. But we have made real headway this year towards achieving our goal of CIA restaurants being top choice in their segment.

And we’ve added The Conservatory Restaurant at the St. Helena campus to our roster. As part of the bachelor’s degree concentration, American Food Studies: Farm-to-Table Cooking, the restaurant was created under the direction of renowned chef Larry Forgione ’74. The Conservatory Restaurant offers a truly unique dining experience. Diners enjoy the delicious results of students’ in-depth exploration of selecting, planting, cultivating, and preparing food grown at the CIA’s own farm and our partner farms. An incubator for innovation and flavor, the Conservatory offers meals that are an adventure for the senses.

sponsive and agile as any single-site restaurant. Of course, we

We’ve also just celebrated the first anniversary of The Bocuse Restaurant, which continues to be a beacon of innovation on our Hyde Park campus.

have specific challenges like curriculum, hours of operation,

Welcome to The CIA Restaurant Group.

like only a change in semantics, but it is so much more than that. We are working towards making our restaurants as re-

NEW YORK

CALIFORNIA

TEXAS

www.ciarestaurantgroup.com mise en place no.66, June 2014

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In Their Own Words

Voices of Students in the Culinary Science Program

By Lea Aclan ’13 In mise en place #64, we outlined the new bachelor’s degree in culinary science being offered on the Hyde Park campus. We thought it would be fun if graduates from the first class of

Students entering the culinary science lab for the

the program explained, in their own words, just

first time didn’t know what to expect. For many

what this experience has been like for them.

it was a revelation and so different from the

On the ground floor of the Colavita Center for Italian Food & Wine, exists a place where scientific theories and methods are in abundance, and cleanliness is next to godliness. It is called the culinary science program. Here in the specialized labs and classroom, students take fundamental culinary theories and apply science in order to test the boundaries of food.

Something Different, Something New We had all heard the term food science before, but culinary science seemed like it would be a whole new ballgame.

“When I was only six weeks away

from graduating with my associate degree in baking and pastry arts, my chef conducted a demo with liquid nitrogen. I showed so much interest in how he was using science to transform the food that he approached me after class and suggested I consider the culinary science program. He didn’t know it, but I had already applied!”

Kristin McGinn

“On that first day of orientation,

I realized that this was not just a program about cooking and baking, or just about science. It would give us the perfect balance between science and food.”

Jovany Chanying

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Into the Lab for the First Time

kitchens they had learned in during their AOS program.

“When you walk in, the modern

equipment, like the Rational oven and the Cvaps, jump out at you!

When you enter the analytical lab, it’s just like a scene from a movie about a mad scientist, with walls of glassware, microscopes, a spectrophotometer, a centrifuge, a RotoVap—the list goes on and on!”

Jovany Chanying

“It was a very inviting feeling

knowing that everyone around me was just as interested in the complex science behind food as I was. I became quickly comfortable working around the laboratory and discussing scientific theory with my professors.”

Kristin McGinn

Test It! Experimentation is the essence of the scientific method, so there is a lot of experimenting going on in the form of labs. Failure is not only expected, it is seen as key to learning.

“When we made a mistake during our first lab, my partner and I were ready to get an earful from Chef Zearfoss and Dr. Krasnow. Instead, they came over and really tried to

help us figure out what had happened. Finding the answer for the fail was encouraged.”

Jovany Chanying During one lab, no matter “how many times we tried, the thermometer would not read the desired 100° C. After many trials, we realized that the magnetic field of the induction burner was hampering the accuracy of the thermometer. It just goes to show you that nothing is certain in a scientific experiment!”

Kristin McGinn

Document It! On the heels of the labs come the ever-present lab reports. They are notorious in the culinary science program and everyone loves to hate them.

Even so, they are recognized as an important step in the learning process.

REPORTS! At first, they were “a LAB pain and I was unsure what I was supposed to do. But after a couple of them, I realized that I learn a lot about the topic while writing lab reports. Surprisingly, they have become fun to write.”

Dana Rivera Most nights I’ll be rushing to “finish my eight- to 10-page lab reports. But when all is said and done, the amount you learned from those reports is enough to push through to the next one.”

Jovany Chanying

www.ciaalumninetwork.com

It’s Not All Serious Despite all the hard work, there is still time to play with and enjoy food!

I have been playing with a corn“starch slurry. It has dilatant properties, which means it reacts to sheer force by tensing up and becoming much less viscous so you can turn it into a ball in your hands. But once you stop putting force onto it, it’ll turn back into a liquid. Absolute magic, explained by science!”

Michael Camilleri

“

Before each lab, we always have ‘snack time.’ One team will prepare treats for the class to nibble on.

We’ve had everything from granola to carpaccio. It feels a little surreal yet civilized to stand around sampling cheese, and discussing the lab with your lecturers and other students.”

Michael Camilleri

mise en place no.66, June 2014

At the end of every large event, “meeting, or class time, we put our fists in and yell, SCIENCE!” Dana Rivera

to tour the pilot plant, roast coffee, and even develop our own Crystal Light blend.”

Jovany Chanying

A Taste of Things to Come

Ten years from today it is hoped that all of the

Being a part of the culinary science program

on their experience and discover that they learned

definitely sets you apart from other job

as much about themselves and their future career

candidates in the culinary arts and food science

options as they did about scientific applications

fields. Students are exposed to academic and

for food. It is a unique experience that cannot be

real-world experiences that are shaping how

found anywhere else but the CIA.

they see the application of their degree after

Lea Aclan ’13 is currently pursuing her BPS in culinary science (anticipated April 2015).

graduation.

At the tour of the EFCO Products “factory in Poughkeepsie, I was so excited to see the equipment and the machines. I began to think of other products and realized I belong in an R&D facility.”

Dana Rivera

culinary science program graduates will look back

Contributors: Michael Camilleri: AOS 2013, BPS Dec. 2014 Jovany Chanying: AOS 2012, BPS May 2014 Candace Li: AOS 2013, BPS Dec. 2014 Kristin McGinn: AOS 2012, BPS May 2014 Dana Rivera: AOS 2012, BPS May 2014

best experience so far was “theMyfield trip to Kraft Foods in Tarrytown, NY. We had the chance

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2014 Leadership Awards Sparkle The 2014 Leadership Awards on April 24 was a glittering event filled

victor gielisse and paul shin, president, at center new york

with fun, fellowship, and a bit of hilarity! It began in the afternoon with a lively and interesting panel discussion at which the four honorees shared what the “power of food”—the theme for the event—meant to them. As day turned to night, the occasion took on a celebratory feel. There was an amazing reception at which guest chefs representing each of the honorees and our lead partner for the evening, aT Korea, prepared palate-pleasing delights. Guests nibbled while they checked out an exciting and varied array of silent auction items. It was wonderful to see friends, have time to catch up, and relax.

What followed was a sit-down dinner at which Dr. Tim Ryan presented the Augie® awards to each of the honorees. And then, well, the honorees just stole the show! Chef Jean-Georges Vongerichten waving his

leo oosterveer

Augie in the air, declaring the past two weeks as some of the best of his life. He’d just gotten a four-star review from The New York Times, became an American citizen, and was honored by the CIA. He got a bit emotional when he told the crowd that eight of his 10 executive chefs are CIA graduates—one of them being his own son Cedric. Chef Masaharu Morimoto displayed a puckish sense of humor when, after declaring that his English was hard to understand and not nearly as good as that of the other honorees, entertained the crowd by belting out a Japanese fishermans’ tune that had the audience on its feet. Hamdi Ulukaya explained how he thought he had the best job in the world as founder of the Chobani yogurt company until he came to the CIA and met with Dr. Ryan and our students. Then he realized he only had the second best job in the world and that Tim had the best one! Leo Oosterveer, CEO of Unilever Food Solutions, expressed his pride at being honored by the CIA and his pleasure at working for a company that is setting the global standard for corporate commitment to sustainability.

Adding to the warmth and joy of the event was the presence of approximately 30 CIA students. They moved seamlessly throughout the evening, helping where needed and talking with our supporters.

They were a perfect reflection of the standard of excellence of a CIA education. All the monies raised from the Leadership Awards go directly to the CIA’s student scholarship fund—so we can continue to educate the best and brightest.

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jean-georges and tim ryan

steve ells ‘90, nate appleman ‘99, and team

charlie palmer ‘79 and tim ryan

chef morimoto

hamdi ulukaya

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Following the Presidential Trail Directing the food world’s attention to the advances and

This winter, he was elected to the Association’s Board of Directors.

innovations taking place at the CIA is part of President Tim

By electing Tim to this position, one of the most powerful bodies

Ryan’s job. He works to keep the college alive in the minds of

in our industry is recognizing the wide-ranging expertise he can

industry leaders, political decision-makers, and advocates of

bring to the board. By proxy, the NRA is recognizing the CIA as

higher education. Sometimes, building that awareness comes

the gold standard for culinary education.

from talking to various groups about new programs and expansion at the college, and sometimes he builds awareness by actively lending his insights to the work of other relevant organizations.

Every now and again, all of his hard work earns him and the college recognition, as it did recently.

Hitting the List Nation’s Restaurant News (NRN) Power List named 50 of the most powerful people who are leading and shaping the food world today. Tim was honored in the category of “The Connectors: People who are bringing together ideas, talent, and funding in the restaurant industry.” The organization cited Tim’s

The college’s new bachelor’s degree in culinary science is creating real buzz. Tim and Chairman of the Board Charlie Palmer ’79 spent time with New York Daily News reporter Justin Rocket Silverman in anticipation of an article he was writing about culinary science. They showed him the breadth of research being done in the labs and how the work there is debunking myths and creating products for the future. All three had a great time seeing demonstrations of students’ research, including: • The Reflectivity of Chocolate Following Tempering. Student research

accomplishments during his 12-year tenure as president of the

debunked the myth that the shininess of chocolate depends

CIA. NRN specifically mentioned curriculum innovation, creation

on how it is tempered. Through testing, students found that

of professional leadership conferences, and the opening of two

shininess actually comes from the surface on which the chocolate

new CIA campuses as reasons for the recognition.

hardens (i.e., chocolate hardened on glass vs. a plastic surface).

Joining the Board

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Spreading the Word

• An Alternative Mayonnaise. Students demonstrated how successful an alternative olive oil emulsion using milk to make mayonnaise

For the past three years, Tim has served on the Educational

without the use of raw egg—which is banned by the Health

Foundation board of the National Restaurant Association (NRA).

Department—could be.

Temple Grandin

A Triumph Over the Seemingly Impossible

By Nancy Cocola If you didn’t know who Temple Grandin

Grandin was secured. From dinner

is and you saw her credentials—PhD

with CIA staff and faculty to a series

professor of animal science at Colorado

of lectures for our student body and

State University, world-renowned

select outside groups, Dr. Grandin

innovator of systems for humane

broke through our barriers, engaged our

treatment of animals at slaughterhouses,

compassion, and opened our minds.

author of nine books, sought-after public speaker, and one of Time magazine’s 100 most influential people in the world— you’d be impressed. Now add in the fact that at age two, she was diagnosed with autism, labeled brain damaged, and was essentially non-verbal. Hard to wrap your mind around that last bit of information, I know. I recently met Dr. Grandin when she was at the Hyde Park, NY campus to talk about her two passions—animal science and welfare, and autism. She was in equal measures brilliant, remote, amusing, awkward, and amiable. It was two days to remember!

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One of her lectures, primarily for students who were in Meat Identification, Fabrication, and Utilization classes, focused on her work with slaughterhouses. Referencing herself as a visual learner, and as someone whose autism rendered her hypersensitive to noise and other sensory stimulation, she found she was able to “see” the slaughterhouse experience as the animals did. She could advise companies how to change ramps, lighting, flooring, and other stimuli so that animals were comfortable and at peace when moving through the slaughterhouse. A direct result of the peaceful experience for the

It was through the persistence of Andi Sciacca, director of the CIA’s

animals is product with good pH levels, increased tenderness, and

Center for Excellence in Teaching & Learning, that a visit from Dr.

decreased dark cutting beef. Students were fascinated to get a glimpse

www.ciaalumninetwork.com

into the mind of someone who saw the world in pictures, in much the

them drawings of her cattle-moving system for their slaughterhouses—

way animals do, and who took that unique attribute and invented

essentially letting the pictures do the talking—she had their interest and

systems now used worldwide.

respect. While visual thinking was and is her strength, in those days,

On day two, crowds swelled the Danny Kaye Theatre to hear one

verbal and social exchanges were difficult.

of the world’s most accomplished people with autism share her own

Dr. Grandin credits her mother for unrelentingly supplying speech

story and offer up advice. Her essential message was that the world

therapists, tutors, and specific rules for social behavior. She also credits

needs all kinds of minds, and that it is up to families, schools, and

one of her high school teachers for focusing on the unique strength

industry to capitalize on these strengths and unique ways of thinking.

of her visual mind and not the weakness of her social interactions.

She categorized people as pattern thinkers, photorealistic thinkers,

However, the need to function within society, and have specific rules

associative thinkers, verbal thinkers, visual thinkers, and auditory

to live by, prompted Dr. Grandin to pen The Unwritten Rules of Social

thinkers. While acknowledging there are some people on the autism

Relationships.

spectrum who will never speak or interact, Dr. Grandin emphasized the need for early speech intervention and the absolute power of exposing youngsters to a wide variety of experiences. She believes strongly that exposure to new experiences shows them the potential for how their particular way of thinking can be focused to help them be productive in the world.

It’s hard to put into words all the feelings I experienced during those two days with Dr. Grandin. I felt admiration for her intelligence and gratitude that her lectures taught me so much. But I think the strongest emotions I experienced were compassion and respect. Compassion for the child who suffered at the hands of other children, who couldn’t understand why she was so different, and who had to fight for every

Dr. Grandin recounted how when she first started attending beef

scrap of social ease she can now demonstrate. And respect for her

industry conferences, people just passed her by booth, trying to “avoid

crusade to make us all see beneath a label to the great and unique

the nerdy, awkward gal in the corner.” But once she was able to show

minds that reside within each person.

Nancy Cocola is editor of mise en place magazine.

mise en place no.66, June 2014

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Women in Foodservice AJ Schaller ’05

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www.ciaalumninetwork.com

On the Run From the very beginning of her culinary career, AJ Schaller ’05 has embraced its pace, challenges, and excitement. She is that rare breed of person who has a questing and creative mind coupled with a highly organized nature. She thrives on doing more than one thing at a time.

In fact, it often looks as if she is doing the work of two women—at the very least!

Finding Her “Sport” At nine years of age, she and her sisters began cooking family dinners because their mother, a nurse, worked long hours. Immediately bitten by the culinary bug, AJ was barely 14 when she landed an after-school job at a catering company. She’d hop on her bicycle and get herself there—all to make cheese platters and scrambled eggs. But the chef must have recognized drive and talent, because he encouraged AJ to think about attending the CIA and formalize her culinary education.

Throughout high school, AJ worked at a bed and breakfast with a banquet facility. She got broad experience there and did everything from cooking breakfast to roasting a steamship round to working behind the front desk checking in guests. She learned a lot, but knew it was time for that formal education.

Practice, Practice, Practice

New York City. When she got there, they put her on the canapé station. But it was her work ethic, can-do attitude, and warm personality that got her noticed and remembered. Knowing that Daniel was where she wanted to work upon graduation, AJ didn’t just hope—she kept her foot in the door by going back down to the city on weekends to help with the restaurant’s banquets and catering events, and volunteering for a huge Meals on Wheels fundraiser. And then, at last, came the offer of a job.

Stepping Up to the Plate AJ’s current title with Daniel Boulud’s Dinex Group might be culinary manager, but she is really a factotum—a master of everything! She started out in garde manger and rotisserie, and after just a year, moved into the catering department. Her remarkable organizational skills did not go unnoticed when the recipe editor left. Suddenly, AJ was being relied upon to do everything from testing recipes to ordering and planning food and equipment for off-site events to cooking at wine and food festivals, and now working on the recipes for Daniel’s cookbooks. Every time she’s been asked to take on something new, she’s delivered.

Hitting Her Stride It’s a fast-paced existence that AJ seems to enjoy. The past few

After high school, AJ enrolled at the CIA. Her experience was

years have meant even more responsibilities in the form of

filled with the exceptional relationships she developed with her

writing plans for staff training, sous vide HACCP plans, and

chef-instructors. She remembers Chef Frederick Brash ’76, who

health department inspections. Plans are in the works for a new

taught Cuisines of the Americas and shared his enthusiasm with his

test kitchen that will be attached to her office. There, she will

students. He also shared clean-up at the end of the day. AJ speaks

be spending time in research and development, and will have

of him as “a great role model.” She remembers Chef Prem Kumar,

increased interaction with the media. Her time is so valuable

who was advisor to the Gourmet Society when AJ was president. He

that she has just been given another very motivated full-time

took the group to Delaware to participate in the Meals on Wheels

employee to help. This relieves her of some of the administrative

Delaware competition—which they won. She recalls how his stories

work, freeing her for other projects and travel.

highlighted multiculturalism, the importance of being meticulous in your work and your person, and the necessity of being able to explain why you are doing what you are doing in the kitchen. And finally, she remembers Chef Lou Jones, who, during her year as an MIT in Escoffier after graduation, held her to a very high standard and also grabbed every spare moment to teach her classics, like fluting mushrooms. Every one of these experiences helped set AJ on a path of personal excellence and high expectations.

Winning with Grace In an industry where moving around from opportunity to opportunity is common, AJ is uncommonly content to be within the Dinex Group. “I was talking to Tim Ryan about this recently,” AJ explained. “I am super satisfied right now because my job has grown as I have grown.” No doubt this has occurred because AJ’s innate drive for excellence, willingness to take

Making the Cut

on responsibility, and desire to keep learning have made her

After meeting the director of human resources for restaurant Daniel

generosity and care that Chef Boulud gives to his loyal staff. “He

at a CIA career fair, and performing not one but two stages, AJ was

treats us like family,” AJ explains. It would seem that she has

offered an externship slot at Daniel Boulud’s eponymous restaurant in

found her game, and is winning with grace.

mise en place no.66, June 2014

an invaluable asset. She also attributes her satisfaction to the

23

Out of Africa

An Expat’s Adventures

By David Lease ’84 It has been 30 years since I graduated from The Culinary Institute of

One of the sous chefs there had worked in Hong Kong and his

America in July 1984, and I’ve spent 20 of them in foreign lands as an

stories filled my head with visions of the exotic Far East. I left

expat chef. The origins of this wanderlust started innocently enough.

Germany in 1989, just before the fall of the Berlin Wall, and

I wanted to expand my skills, learn a language, experience other

returned home to the U.S. for a brief time. But dreams of Asia

cultures, and travel to distant and exotic lands.

persisted. In 1992, I landed in Hong Kong imagining I’d stay for

At a CIA career fair, while wearing a suit I borrowed from my classmate Jeff Bernys ’84, I interviewed with the person in charge of placements in Germany. I asked to go to the same hotel as Jeff, and in 1986 I left for my first expat posting at the Hotel Bad Schachen in Landau, Germany, on the glistening shores of the Bodensee Lake.

two years, during which I’d absorb Asian food tricks and then return to a comfortable life in the U.S. This was not to be. What followed were postings in Shanghai, China; Phuket, Thailand; Phnom Penh, Cambodia; Singapore; Manila and Pampanga, Philippines; and Jakarta, Indonesia.

But the economy collapsed in 2008; things were slow and people

After a season there, I landed a job at Kempinski Hotel Gravenbruch

frightened. I found my way back to the U.S., but I had, by then,

in Frankfurt. The large hotel had significant banquet facilities, a

acquired a taste for exotic locales and tax-free expat salaries. I

one-Michelin star restaurant, and a brigade system that was alive and

answered an ad through the CIA job site for a posting in Belize,

well. It was necessary to conform to that discipline if you wanted to

Central America—the land of the Mayans. It was an introduction

advance. I started as a commis de cuisine entremetier in the main

to the style of cooking that I continue to practice today—a sort of

kitchen. Eventually I was asked to join the team in the exclusive

combat-bush cookery, stripped of artifice and pretention, entirely

restaurant, where I occupied the post of chef de partie poissonnier.

dependent on available ingredients and old-fashioned chefly skill.

david (back row, far left) and his crew in lesotho. the president of the country is the man in the middle (front row) wearing the blue parka and hat.

24

www.ciaalumninetwork.com

We had no particle accelerators or sphere-i-fied juices, foams, or other

sheep than motor vehicles. My mission is to affect as much knowledge

trendy menu offerings. I had always had a good rapport with my local

transfer as is possible during my time here.

staff, but here in Central America, it was something extraordinary.

These sons of the Mayan gods were a piratical band of swearing, tattooed locals who were enthusiastic recipients of every skill I could teach.

The Dutch and British, who colonized the Lesotho at various times in its history, heavily influenced the small nation’s culture and food.

For example: a BBQ is a “braai” (Afrikaans), desserts are “puddings” (British), jerky meat is “biltong” (South African), and all things luscious

After leaving my pals in Belize, I had a brief stint as executive chef

are “lekker” (Dutch). Sourcing is not a major problem, as South Africa

at the restaurant where I got my first cooking experience in the

and Lesotho produce world-class products. All the ingredients need

1970s—L’Auberge, in Dayton, OH. But when the restaurant closed, I

is a little bit of those old-fashioned chefly skills applied to them. Just

was again seeking new adventure.

a bit of Howard “Corky” Clark egg cookery, Seymour Perlowitz meat

I’d never heard of the Kingdom of Lesotho in southern Africa, but

the day.

when a chance arose, I jumped at it, taking a position with a NonGovernmental Organization in the capital city of Meseru. Our goal was to create a restaurant/training facility where we could groom disadvantaged youth for placement in the tourism-hospitality trade.

fabrication, and Fred van Huesens charcuterie is all you need to win

Despite the many disadvantages of expat life—power outages, water cuts, Internet disconnects, distance from family—spending time in the Southern Hemisphere and watching the constellation of Orion upside down, hearing the sound of tortillas being rolled out using a beer

When the yearlong contract ended, I contacted Semongkong Lodge—

bottle in the early morning jungle, and seeing dainty sweets served on

“the place of smoke,” where I’d been for a brief excursion—and was

a freshly cut banana leaf are all spectacular and worth it all. The world

informed that they were in need of a professional chef. I am now in a

awaits the culinary adventurer and willingly gives up its secrets to

remote mountain location where there are more horses, donkeys, and

those who eagerly seek the sensational universe of flavors.

mise en place no.66, June 2014

25

Book Shelf Ivan Ramen Love, Obsession, and Recipes

Cooking from the Heart

By Ivan Orkin ’93

By John Besh ’92

Ivan Ramen is essentially two books

Award-winning chef John Besh demonstrates

in one—a memoir

the value of mentorship

and a cookbook.

in his stunning new

In these pages,

book. Cooking from

Ivan tells the story

the Heart recalls the places, lessons, and mentors that shaped Chef Besh and inform his culinary style. He mixes engaging personal narrative with chapters that are filled with specific culinary teachings,

of his ascent from wayward youth to star of the Tokyo restaurant scene. The more than 40 recipes in the book include his signature Shio Ramen and his most popular ramen variations. Written with equal parts

heartfelt memories, and delicious recipes. The 375 original and

candor, humor, gratitude, and irreverence, Ivan Ramen is the

archival photographs, along with 240 easy-to-follow recipes,

only English-language book offering an inside look at the

take you into John’s delicious world of food.

cultish world of ramen-making in Japan.

L.A. Son: My Life, My City, My Food

Olive Oil, Sea Salt & Pepper Healing with Fresh Foods

By Roy Choi ’97 Los Angeles is a melting pot

By Jenn Crovato ’96

of cultures and cuisines, and home to urbanite chef

This beautifully

Roy Choi. He is known for

and evocatively

being the first chef to run

photographed book

a food truck that capitalized on Twitter’s ability to instantly reach thousands. Today, Chef Choi has

26

focuses on delicious, nutritious meals that are easy to make and gloriously

a fleet of Korean taco trucks that roam the streets feeding

fresh. With an emphasis on enjoying clean and healthy food

happy followers. This book takes the reader on a different kind

that lets the ingredients speak for themselves, Chef Crovato

of journey through the diverse Los Angeles neighborhoods

takes the reader through the steps of bringing out the natural

and cuisines that punctuated Roy’s youth. The more than 85

flavor of fresh ingredients. The healthful aspects of olive oil,

recipes for items like homemade chorizo, kimchi, pork belly-

sea salt, pepper, and garlic are emphasized and presented as

stuffed pupusas, and tempura potato pancakes meld the ethnic

key components for enhancing flavor. The book demonstrates

traditions and flavors found in L.A., and will have your mouth

that uncomplicated recipes with short ingredient lists can still

watering.

produce craveable food.

www.ciaalumninetwork.com

Cooking at Home

Small Bites Big Flavor

By Eric LeVine ’90

By The Culinary Institute

This imaginative

of America

cookbook from

This book is the

noted catering

perfect gift for the

chef Eric LeVine

foodie in your life.

will expand

It brings the CIA’s world-

your repertoire

renowned curriculum into the home kitchen.

for all types of gatherings. He brings his own flair to everything from delectable

Comprehensive, easy-to-use, and filled with fundamental techniques, it is beautifully photographed. Chapters are

small bites perfect for a crowd to flavor-filled medium and big

organized by cooking methods like braising, sautéing, pan-

bites for sit-down gatherings. The small-bites section looks

frying, grilling, and roasting. Expert tips, recipe notes, and

at each ingredient three different ways. Highlighting Chef

variations are offered throughout, revealing the collective

LeVine’s enticing presentations, the 200 recipes and beautiful

wisdom of the college’s chef-instructors on every page. The

photographs in this book will provide you with great ideas for

more than 250 accessible recipes help any food lover build a

your next event.

truly impressive culinary repertoire.

No Recipe Cookbook

In the Hands of a Baker

By Susan

By The Culinary

Crowther ’85

Institute of America

The No Recipe Cookbook is a

The ability to select

creative approach

the right tool for

to showing the

the job and use it with

reader that cooking is part inspiration and part common sense. Rather than focusing on recipes, this lively book focuses on

precision is a key skill of the professional baker and pastry chef. This indispensable reference provides in-depth information on how to choose the best equipment for any baking task. While it covers basic tools, the book also goes into detailed descriptions of the latest

culinary principles and tools for success. Ms. Crowther weaves

innovations for every area of expertise in the craft—bread

a unique tapestry of instruction, memoir, nutritional wisdom,

baking, chocolates and candies, and cakes and pastries. In the

and a pinch of humor. It features original illustrations and a

Hands of a Baker features step-by-step instructional photographs

forward by former CIA instructor and Certified Master Chef

as well as insights and tips from top professional bakers and

Roland Henin.

pastry chefs.

mise en place no.66, June 2014

27

Casting a Wide Net Is it possible for the skills of an economist, chef, advocate, and

underserved communities. Why not turn this problem into a solution

entrepreneur to reside within one person? They sure can, and Wendy

for two different, but connected, issues?”

Stuart ’09 is living proof. Her journey to becoming co-founder of The Wide Net Project may seem circuitous, but each step brought her closer to the real fusion of her skills.

A Sustainable Model The Blue Ocean Institute has given the catfish its highest designation—

Before ever stepping foot at the CIA, Wendy had a degree in

green—indicating that it is a sustainable species. Caught when they are

economics. She developed an appreciation for systems of all kinds that

young and with a safe level of the inevitable toxins that can be found

were financially sustainable. But something about the culinary world

in older and larger fish, the catfish is processed, stored, and distributed

called to her and she enrolled at the CIA. At her externship at Primo,

by J.J. McDonnell, a large seafood company. When hospitals, grocers,

owned by Melissa Kelly ’88, she experienced

and universities purchase the fish at market

working in a zero-waste kitchen producing

price through The Wide Net Project, they help

high-end food. After graduating from the CIA,

Wide Net use a significant portion of those

she enrolled in the master’s degree program

sales to reduce the price per pound when the

focusing on sustainable food systems at the

fish is sold to hunger-relief organizations.

University of Gastronomic Science in Pollenzo,

These savings, as well as donations and grants,

Italy. There, Wendy developed a heightened

enable the organization to conduct educational

understanding of food terroir.

programs about invasive species and related conservation issues in the Chesapeake Bay

Upon returning home to Washington, DC,

watershed. In the spirit of zero waste, Wide Net

Wendy felt that the time had come to pull all her experiences together. She decided advocacy was going to be the place where her skills would be most useful, and discovered two very pressing needs that were ripe for her kind of activism.

Bringing Back the Bay/Nourishing the Needy The Chesapeake Bay, which comprises 11,684 miles of shoreline in six states, is in danger. Home to 2,700 species of plants and animals, the Bay’s fragile ecosystem is increasingly threatened by invasive species of fish. One of the chief offenders is the non-native blue

takes the fish waste (skin, bones, heads) and recycles it for pet food.

Puttin’ on the Toque Wendy knows that educating potential buyers—who often have a prejudice against the catfish, calling up images of mud-laden animals from the deep—is part and parcel of Wide Net Project’s role. She dons her toque to develop recipes for restaurants and institutions, showing them the delicious ways that the surprisingly delicate, sweet flavor of Chesapeake Bay wild blue catfish can enhance their menus.

catfish. The Bay, a huge source of income for local businesses, is being

Wendy is a perfect amalgam of all of her experiences. She is evidence

“strangled.” At the same time, there is a great need for lean protein

that a broadened, unique combination of skills and interests brings

at Washington’s hunger-relief organizations where, because of its

tremendous value to the table. Hers is a mind that sees connections

perishable nature and high cost, fish is rarely seen. “Conceptually,

and brings people together. Hers is a heart that wants to improve the

it’s very simple,” Wendy explains. “There are far too many catfish

situation of others. And, hers is a will that finds its way through and

in the Bay and not enough fresh lean animal proteins available to

around obstacles to achieve ultimate success.

the chesapeake bay

28

www.ciaalumninetwork.com

chocolate discovery center

By Gail Jones

and “chocolate school” training.

Victor Gielisse, the CIA’s vice

As people enter the main

president for advancement and

education building of the CIA at

business development, commends

Greystone, the mix of aromas is

the company for its philanthropy.

intoxicating—and to some, there’s

“The company’s willingness

nothing more evocative than the

to share its extensive expertise

scent of chocolate.

to educate current and future

The Ghirardelli Chocolate

culinary professionals is having

Discovery Center is one of the

a solid impact on the quality of

CIA’s newest arenas of innovation,

dessert and beverage education

created for the chefs of the

at the CIA,” he says. “Visitors to

college. And the quarter-million

the Greystone campus are having

people who pass through the

a fun, premium experience with

Greystone campus in St. Helena,

delights made with Ghirardelli

CA each year will be able to

chocolate.” The result will be

visit it. The Ghirardelli Center

recipes and techniques that will

offers education on the most upto-date practical and technical applications of chocolate making.

Fostering a passion to master

continue to impress chocolate the chocolate “ribbon cutting” sculpture created for the occasion by cia chef stephen durfee and appreciated by christopher eklem, vice president of ghirardelli’s foodservice division

chocolate is the mission that drives the activities of the Center every day. The CIA has been using Ghirardelli’s chocolate in the curriculum at all of its U.S. campuses for a number of years. The relationship reflects both organizations’ mutual focus on excellence, innovation, and research and development. The CIA announced its partnership with Ghirardelli on March 4, 2014, when the Ghirardelli Chocolate Discovery Center was dedicated at a ribbon-cutting

lovers all over the world.

Christopher Eklem, vice president of Ghirardelli’s foodservice division, is enthusiastic about

the potential value of the partnership. “The CIA is the gold standard for culinary education. That means future industry leaders, artisan chocolatiers, pâtissiers, bakers, and scientists who are already at the top of their game will be exposed to our brand.” The affiliation affords Ghirardelli access to the CIA’s world-class baking and pastry expertise, and multiple opportunities for exposure of the brand across

ceremony featuring a chocolate ribbon. “Our vision is to change the

constituencies and marketing channels—from CIA alumni and other

way consumers experience chocolate in this market,” said Martin

industry professionals, to CIA students, consumers, food enthusiasts,

Thompson, CEO of Ghirardelli Chocolate Company, at the ribbon

and patrons of the Spice Islands Marketplace and the campus’s

cutting. “We really see these two prestigious Bay Area institutions

restaurants and café. “We’re particularly excited about the upcoming

coming together to benefit both the chefs and the consumers of

ideation sessions with CIA faculty centered around chocolate trends,”

the future.”

says Eklem. “We’re thrilled to work with the CIA. The partnership

The Ghirardelli Center serves as the CIA’s classroom to train chefs on chocolate and dessert creations. In addition, CIA students will be welcomed to the company’s San Leandro, CA factory for tours

mise en place no.66, June 2014

is bringing our brands together to elevate chocolate education to the highest possible level.”

Gail Jones is a CIA Advancement Officer.

29

Why Give?

The James J. McCann Charitable Trust Michael G. Gartland, Esq. Trustee, James J. McCann Charitable Trust

What motivates the Trust to give?

Since 1969, the trustees have carried out James J. McCann’s vision for a charitable trust supporting recreation, health, community, religious, and educational opportunities in Dutchess County, NY. The trust provides grants to aid non-profit organizations. We have been privileged to serve the Trust’s goals and continue to fund activities and projects that benefit the community and those who live, work, and study in Dutchess County, and those who visit.

What makes giving meaningful?

The Trust is especially proud of its contribution to secondary educational institutions. The Culinary Institute of America is the world’s premier culinary college, providing the world’s best professional culinary education, expert faculty, world-class facilities, and outstanding career opportunities. Our scholarship programs

james j. mccann

at the CIA offer Dutchess County residents the opportunity to participate in the college’s gold-standard education programs, which serve to improve our community by developing a skilled and talented workforce.

How do you give?

“I want to help those kids.” Those were the words of James J. McCann when organizing the Trust more than 45 years ago. With this instruction in mind, the trust has made academic scholarships a centerpiece of its mission. Recipients of the McCann scholarship must demonstrate academic strength and a commitment to civic duty and public service after graduation. In addition to successful entrepreneurs, grant recipients include numerous teachers, directors of non-profit organizations, and government employees, many of whom are still Hudson Valley residents.

30

www.ciaalumninetwork.com

Giving’s Impact Joiola Thomas AOS in Culinary Arts (anticipated November 2014) Recipient: James J. McCann Scholarship

Describe your life prior to coming to the CIA. Before coming to the CIA, I worked as a home health care aid. I was happy that I was able to care for the elderly and unwell. They often expressed gratitude for the personal care and assistance I provided.

Since many of the home care clients were unable to cook a meal for themselves, I would use the skills I had to give them the gift of nutritious food. I was very unsure of the ultimate career path I wanted to follow, but I knew that it would have to be something I loved to do.

What motivated you at attend the CIA? My last and most dear patient, Mr. Walter Friedle, took total delight in my meals. He constantly encouraged me to make a career of my cooking, but I lacked the confidence. I would share my career ideas with him and he would patiently critique each one. Walter passed away before I could tell him of my culinary journey, but I know if he were still living, he would be proud of the decision I made.

What has been the best part of being at the CIA?

What are your plans for the future?

The best part of being at the CIA would be what I learn in every

I would like to expand the little catering project I started last year into

classroom—“respect for the field.” Every instructor, chef, and team

my own small catering company. I have one permanent client, and this

leader understands that what was once a blue-collar occupation is now

fall I had my first wedding to cater. I hope word of mouth will help me

a prestigious profession, and we should treat it and each other with the

to achieve my goals when I graduate.

highest level of respect. It’s like the medical profession, and while we are not doctors by any means, we want to make our patrons feel good when they are in our care.

What is your favorite college highlight?

How has the scholarship program helped you?

Being able to go back to school seemed unlikely. But thanks to the CIA scholarship program, it has become, and continues to be, a

I can’t help but mention the activities and special guests that the

reality. I am grateful for the program, the McCann Trust, and the CIA

CIA makes so readily available to students. There are countless

staff who work hard to provide the information and opportunities to

opportunities for knowledge that everyone can take advantage of.

students like me.

mise en place no.66, June 2014

31

’56

James Hannem is chef at

Weist recently graduated from Alvernia

Queen Ann Catering in Madi-

University, earning a bachelor’s of science

son, WI. He’s been cooking for 62 years

in marketing.

and has done everything from serving as a U.S. Army Mess Sargent to being a chef in restaurants for almost 30 years to his current job in the catering business.

’77

Ben Sutton spent a very proud and happy day surrounded by

CIA alumni as he celebrated the marriage of his daughter Maureen Sutton ’10

’70

Loring W. Bush worked

to Aaron Fowler ’97. Also present was

for 30 years in the Pocono

Ken Gladysz ’88.

Mountains in Pennsylvania. He has five children, two of whom are doctors.

’73

’79

Michael David Rosen is regional sales manager of

Paul Blazine is recently

Neomonde Baking Company in Mor-

retired and residing in Colum-

risville, NC.

ben sutton ‘77 walking daughter maureen sutton ‘10 down the aisle

bia Falls, MT. He enjoys restoring vintage bamboo fly rods and fishing for trout in the crystal clear streams of Montana.

Edward Fisher is inspector, sanitation and safety specialist for the Florida Department of Business & Professional Regulation Division of Hotel & Restaurants in Orlando, FL.

’80

Paul J. Hanke is owner of the Express Station Restau-

rant in Belmar, NJ. Michael Sudak is owner of Michael’s of Denver Catering in Denver, CO, where he has been in business since 1996. In addition to onand off-site catering, he provides healthy school foodservice to more than 120

’75

Jeffrey Cousminer is research and development

manager for Stonewall Kitchen—famous for its Wild Blueberry Jam—located in

schools, day care facilities, and Head Start programs on Colorado’s Front Range. He would be happy to hear from classmates at www.DenverSchoolLunch.com.

York, ME. Jeffrey said he couldn’t be any happier if he was an Oompa-Loompa working for Willy Wonka!

’81

’76

regional director of food

service for Providence Health System

employed in Gastonia, NC.

Jude Giuricich ’81 met at the CIA and married shortly after graduating. They have two sons and have been living in

’85

Richard Blitz is CEO of Green Source Organics in

transplant recipient. He has very fond

Santa Barbara, CA. Wesley Eades is an

memories of the time he spent with class-

acupuncturist/oriental medical doctor at

mates at the CIA. He sends a shout-out

Acupuncture Wellness, LLC in Maitland,

to fellow members of the Brown Bandits

FL. Richard C. Redmer is owner of

softball team! Robert (Bob) M. Sulick

Pesto’s in Flint, MI. Elizabeth (Kas-

and his wife own and operate Mulberry

sirer) Ziegler and Matthew S. Ziegler

Street Pizza in Manchester, CT, which

’85 met at the CIA. In September 2014,

recently celebrated its ninth anniversary.

they will celebrate their 25th wedding an-

Bob is also national director for procure-

niversary. Elizabeth is corporate executive

ment support for Sodexo in Simsbury,

chef for Advantage Waypoint in Aurora,

CT, where he has worked for 23 years.

CO, and Matthew is district sales manager for Shamrock Foods Co. in Commerce

’83

Steven J. Berkel is a culinary arts instructor for Jeffer-

son College in Hillsboro, MO. Brian D. Heffner retired to the Blue Ridge Moun-

City, CO.

’87

Steven D. Anderson recently published a cookbook entitled

tains in Vesuvius, VA. He spent his career

Get Your Feet Wet in the Galley. You can find

as executive chef at a number of locations

30 of his cooking videos up on YouTube

and traveling across the country doing

under the name “Chef Steve Anderson.”

VIP events. His hobbies are volunteering

Lisa Minelli-Endlich was the featured

with the local rescue squad, spending

chef on the cover of the July–September

time with family and friends, fishing, and

2013 edition of the United States Personal

Laura K. La Gue is an

hunting. He would love to hear from his

Chef Association’s Personal Chef magazine.

adjunct chef-instructor for

classmates. Contact him at bofusrescue@

She is the founder of Finally Food and Fit-

Austin Community College in Austin, TX.

yahoo.com. Joseph T. Vitelli works in

ness, where she is a personal chef taking

of disasters. He recently published The

James Edisto Mitchell, Jr. is executive

food manufacturer sales for Hudson Val-

a holistic approach to food and well-

Kid’s Cookbook with Chef Peter. Randy L.

chef for Midtown Oyster Bar in Newport,

ley Food Brokers in Albany, NY.

ness with each of her clients. Her South

in Hood River, OR, where he has been employed for 22 years. Peter Burton K. Sinish is a chef-instructor for Horry Georgetown Technical College in Myrtle

the Washington, DC area for more than 30 years, where they have owned various restaurants and catered at all the major museums in the area.

Beach, SC. In addition, he is a food and restaurant consultant and volunteers with Mercy Chefs, a non-profit organization that serves healthy meals to victims

32

celebrated his fourth year as a kidney

Garry W. Fishman is self-

Judith (Sumberg) Giuricich and Mark

John W. McCarthy II is

RI. Ronald B. Moskovitz recently

’82

www.ciaalumninetwork.com

Philadelphia chapter of USPCA won 2013 Chapter of the Year.

’97

Michael Chase is executive chef at Tuxedos and Tennis

Shoes Catering and Events in Seattle,

’89

Mark A. Delos is chief operating officer at Mazzone

Hospitality in Saratoga Springs, NY. Robert Harry Fahey, Jr. is general manager/executive chef at the University of Maryland in College Park, MD. Wyman L. Philbrook, Jr. is one of the first two individuals in the U.S. to achieve

WA. In February 2013, the company moved to a much larger facility with a brand-new kitchen. Michael stays involved with the CIA’s Admissions Department by hosting events for prospective students. Michael Domenick is chef at Riffino’s Restaurant in Baton Rouge, LA.

the Certified in Comprehensive Food Safety designation from the National Environmental Health Association. He was the only U.S. recipient of the 2013 Certified Sherry Educator designation from the Consejo Regulador de Jerez, presented in Jerez de la Frontera, Spain. David C. Plum and Suzanne ( Johnson) Plum ’89 were married in 1995. They have 11year-old twins, Anna and Malcolm. Currently, David is master plumber for Cape Associates Inc. in North Eastham, MA, and Suzanne is a licensed practical nurse for Advanced Podiatry Associates in Cha-

’98

David S. Haick is executive chef at Whiteface Lodge in

CIA Fellow philip jones preparing thanksgiving dinner with brother-in-law peter

Lake Placid, NY. Suk-Jae Lee is chef/ owner of KoMo KoMo Korean French Kitchen in Carey, NY, which he owns and runs with his wife El. The restaurant

Gloriously Gluten-Free!

will soon be celebrating its second

When a family member falls ill we often feel helpless, unable to do much

anniversary!

besides offer emotional support. But when you are a chef and your wife is diagnosed with celiac disease, you can do something real and practical

’99

Salvatore Cucullo is

that will be life-changing. That’s exactly what Peter Pollay ’95, executive

owner/executive chef of

chef and owner of Posana Café in Asheville, NC, did.

808 Bistro in Scarsdale, NY. Jeremy

The decision to open Posana Café, which offers a 100% gluten-free

tham, MA. Joseph A. Truex is executive

D. Lafond is executive chef at Mission

chef/partner of Watershed on Peachtree

American Kitchen and Bar in Minneap-

in Atlanta, GA. Recently, Watershed on

olis, MN. He has two children, Ella and

his seasonal menu is absolutely gluten-free is an involved process that

Peachtree made Condé Nast Traveler’s list

Gaven.

requires an extraordinary commitment.

of “The Best New Restaurants of 2013: American South.” James Keith Walker is sous chef for Centerplate at Lucas Oil Stadium in Indianapolis, IN.

’92

’00

menu, was easy for Peter. But ensuring that every ingredient he uses on

Take the ubiquitous blue cheese. We consider it a lovely accompaniment Erik (Rick) Armstrong is expeditor for Tamarack

Grill at Burke Mountain in East Burke, VT. Samuel E. Cross III is campus

to many different dishes and think of it as naturally gluten-free. But that’s not necessarily so. “The mold injected into blue cheese that creates that wonderful blue color and rich flavor is sometimes cultivated on bread,”

Scott Gordon is working at

executive chef for Sodexo at Wichita

Peter explained. “We have to be sure that the blue cheese we use is

the famous Raintree Restau-

State University in Wichita, KS. He

developed with mold that is grown on gluten-free mediums.” This kind

rant in St. Augustine, FL. Willis Clark

has two children, Samuel and Addison.

of meticulous sourcing of every ingredient is an everyday occurrence at

Self IV is director of member develop-

David Forcinito is account manager for

ment for VGM Club in Eagle, ID.

Posana Café. In addition, innovations are happening in the most difficult

Foley Fish, a specialty seafood purveyor

area for a gluten-free restaurant—breads and desserts. With a creative

in Boston, MA. Yuri Mark Sanow is

’94

Cornelius M. Gallagher is

executive chef at Hooter’s in Lakewood,

director of food and beverage

CO. Melanie Ann Wanders is baking

baking and pastry chef on staff, Posana Café uses its own combination of 12 “flour” products to create the basis of its delicious sweets.

operations, culinary for Royal Caribbean

and pastry instructor for King Arthur

While a dedication to clean, fresh, and sustainably sourced food is a

International in Miami, FL. In 2010,

Flour’s Baking Education Center in Nor-

he was asked to serve as a graduation

wich, VT. She has two children, Wilhelm

focus at Posana Café, so too is the environment. The restaurant was the

speaker at the CIA. Melissa Schell-

and Zachary.

Adkins is head pastry chef for Bellefonte Country Club in Ashland, KY. She was married in October 2011.

’95

’01

Michael Curtis is restaurant manager for Joseph’s Steak-

first in North Carolina to be certified as green by the Green Restaurant Association, and has since earned the organization’s three-star rating.

Peter has also helped to organize 19 other restaurants in Asheville to go green, and to spearhead the unique relationship between the Asheville

house in Hyde Park, NY. The restaurant

Independent Restaurant Association and the Blue Ridge Sustainability

Calvin L. Harris is founder/

was recently rated #1 in Hyde Park by

Institute. Together they recycle restaurant waste, including cooking oils

managing partner of Inspired

TripAdvisor.com and received Trip Advi-

that are then turned into biodiesel fuel for the area’s school buses.

Food Solutions, LLC in Miami, FL.

sor’s 2013 Certificate of Excellence. Evan

Angela Brit Robertson is general man-

Hublard is executive sous chef of The

ager of Angelina’s Ristorante in Bonita

Seelbach Hilton in Louisville, KY.

Springs, FL.

mise en place no.66, June 2014

Peter is a lucky man. He is able to marry his passion for food, love for his family, and sense of responsibility for the environment into a delicious, healthy, and satisfying life.

33

’02

Leah (Metzgar) Brown is a pastry chef-instructor at Ni-

agara Falls Culinary Institute in Niagara

’08

Bree Brown-Rosa is chef/

is currently executive chef for the West

owner of Baking By Bree,

Point Club at the United States Military

a personal chef and baking service in

Falls, NY. She has three children, ages

Bronx, NY. She welcomed son Christo-

seven, three, and one. Cody Michael

pher in October 2010. Bree is also a New

Williams is food service program

York City paramedic. Jonathan Fike

manager for the Sonoma Valley Unified School District in Sonoma, CA.

’03

is executive chef at Eisenhower Medical Center in Rancho Mirage, CA. Robert Hernandez and Abigail Esther McLemore ’08 were married in Novem-

Anthony Linda III is execu-

ber 2013 outside of Dallas, TX. Grace

tive chef of Cousin Mario’s

S. Martin is baker of artisan breads at

’11

In Memoriam Kurt W. Remus, Jr. ’51

Roland Edward Abanico is junior sous chef of Hotel Je-

rome, an Auberge Resort in Aspen, CO.

Leon Weinberg ’51 Ralph Francis Wolf ’52 Jon P. Zachadnyk ’56

’12

Alexander John Holyk is

Carmen Cecere ’57

back server/food runner at

David L. Lagerstedt ’58

The Little Nell in Aspen, CO. Alyssa

Restaurant in Mays Landing, NJ. Chad

Café Pierrot, Andover, NJ. Tanner Cale

Scarpelli is research and development

Ronald Baldini ’59

Michael Ream is chef at Falcon’s Nest

Townsend is co-owner of The Crafted

chef for Charlie Baggs Culinary Innova-

Thomas M. Ruhlin ’59

at Omni Amelia Island Planation in

Kup in Poughkeepsie, NY and Cafeteria

tions, a premium culinary consulting firm

Amelia, FL.

Coffee House in New Paltz, NY.

for the global food industry in Chicago,

’04

Nicholas Clayton Wilson was a contestant on Food

Network’s Guy’s Grocery Games in October 2013.

’05

’09

Laura Deurer and Matthew Gilbert Rothlein ’09

have recently become engaged and will be married in July 2015. Brian Finch is chef de cuisine for Aramark in Virginia.

He got married in May 2012 and wel-

Donald McBath III is chef/

comed his first child in December 2013.

owner of Mirasol Southwest-

Jessica Jae Smith is the owner/pastry

Earl Alphonso Sewer ’59

IL. She is on a team that is working on a

Robert Allen Smith ’60

major redesign for the Hard Rock Hotel

Paul Liss ’65

in the Dominican Republic. Theadora Vengrin is executive chef at Kincao in Campbell, CA.

Albert Earl Palmer, Jr. ’66 John Merrill Goddard ’67 Fred J. Fatino ’69

’13

James Mitchell Bolt is bartender at The Gin Joint in

Charleston, SC. Ryan Matthew Teleha is sous chef for Wood & Wine in

Wilfred Phillips ’69 Kenneth L. Tokar ’69 Michael H. McGeary ’71

ern Mountain Cantina in Winter Park,

chef at Different Blend Bakery, LLC, a

CO, a fast-casual restaurant dedicated to

gluten-free bakery in Schenectady, NY.

local and sustainable ingredients. Molly

William Roger Smith III previously

Rygg is executive chef at the world-re-

worked at John Besh’s Restaurant August

nowned Amansara Resort in Siem Reap,

in New Orleans, LA. He was part of the

Stephen Maiorana ’73

Cambodia.

opening team of the new Asian-fusion

Leslie Darryl Prickett ’73

’06

Avon, OH.

Rene J. Sienkiewicz ’73

district of New Orleans, where he is sous David Eanes is a food pro-

chef. He describes the restaurant opening

David A. Powers ’74

duction manager for Aramark.

as “very exciting and a lot of hard work!”

James Julio Anderson ’75

Foerd Mansion and Estate in Philadelphia, PA. Alison (Anthony) Matis and Michael A. Matis ’06 met at the CIA and were married in May 2010. Michael is sous chef at Yardbird Southern Table & Bar in Miami, FL, and Alison is food and

’10

Paula De Pano passed her Court of Master Sommeliers

(CMS) Advanced Exams at The Breakers in Palm Beach, FL in August 2013. She is now one of six Advanced Sommeliers

You Make A Difference!

Karen A. Jensen ’75

Daniel J. Kwirant ’81

in North Carolina, working at the Forbes

Almost 40% of CIA

beverage director for Hilton Key Largo in

Five Star, AAA Five Diamond, and Relais

Key Largo, FL. Their first child, Charlotte,

students are referred by our

& Chateaux Grand Chef, Fearrington

was born in December 2013.

House Restaurant just outside of Chapel Hill, NC. She also holds the Wines

’07

James Russell Akers ’73 Kevin T. Keane ’73

restaurant called Mopho in the mid-city

He married in July 2013 at the Glen

Derek Corsino is teaching baking and pastry arts at

Stratford University’s Falls Church and Alexandria, VA campuses. Daniel Adam Nurick traveled the world for two years after graduation, studying both culture and cuisine. When he returned to the

34

Academy in West Point, NY.

and Spirits Educational Trust (WSET), Advanced Level certification, passing the exam with distinction. She is a Master Sommelier candidate with the CMS and will be pursuing the diploma level course with WSET next year. Brandon Truesdale has spent the past two years training at Army installations in the U.S.

U.S., he married and began working as

and abroad as a part of the U.S. Army

front-of-house manager at Society Café

Morale, Welfare, and Recreation Devel-

Encore in The Wynn Resort and Casino

opmental Chef program. He was selected

in Las Vegas, NV.

out of more than 2,000 applicants. He

alumni! Any prospective

Gabriel A. Risco ’76 Michael Everett ’78, CCC Wayne Joseph Eddy ’79

John Lloyd Whitney ’81 John Roy Black ’85

student you refer is eligible

Carol Kayce Fugita ’86

to receive a $1,000 Alumni

Hisham Leon Aad ’90

Referral Scholarship as well as other scholarship opportunities. You can change a life. It’s easy.

Just visit www. ciaalumninetwork. com/refer

Charles Post ’92 Walter D. Forrester III ’94 Lynda L. Spina ’94 Stephen Anthony Horan ’96 Jesse Dunbar Cook ’04 James Thomas King ’11 Waldy R. Torres ’11

www.ciaalumninetwork.com

CAPITAL CAMPAIGN The CIA’s Building on Excellence Capital Campaign As a CIA alumnus, you are at the center of our incredible, interconnected food world. Please join your alma mater in connecting your passion for excellence with a commitment to what really matters...

• Continuing to provide the gold standard of culinary education • Delivering thought leadership to the industry • Supporting high-impact research • Attracting talented faculty • Expanding scholarship opportunities so we can attract the best and the brightest students

Your gifts to the Building on Excellence Campaign have already begun to have an impact. Your help has supported…

• The construction and opening of the Marriott Pavilion with its Ecolab Auditorium • New bachelor’s degree concentrations in Farm-to-Table Cooking (Greystone) and Latin Cuisines (San Antonio) • Opening of The Bocuse Restaurant • Opening of The Conservatory Restaurant • Increased endowment for scholarships and financial aid • The Ghirardelli Chocolate Discovery Center opening • The first Menus of Change Leadership Summit with our partner, Harvard School of Public Health • Breaking ground on an extension to the existing Student Recreation Center

But we have not reached our goal yet. To be part of the Building on Excellence Campaign, please contact the Office of Advancement and Business Development at advancement@culinary.edu or 845-905-4275.

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

2014 Fall in the Hudson Valley is not to be missed! The leaves are on display, and there is no better time to visit and check out all the changes taking place the CIA’s main campus in Hyde Park.

Don’t miss the chance to mix and mingle with friends.

Mark your calendar to join us the weekend of October 24.

Log on to www.ciaalumninetwork.com for more details and to register today!

Alumni Relations Admissions Advancement CIA Websites Career Services Registrar Professional Development 845-451-1401 1-800-285-4627 845-905-4275 ciachef.edu 845-451-1275 845-451-1688 1-800-888-7850 ciaalumninetwork.com ciagiving.org ciaprochef.com ciarestaurants.com

General Information 845-452-9600