students setting up the cia display at the 145th salon of culinary arts at the international hotel/motel and restaurant show in new york city, november 2013
’63
Charles Buckley is retired
Historical Commission, the Scottish Rite
Haven Advocate Best Seafood Restaurant.
Appétit Management Company in Ar-
from the State of Connecticut
Masonic Museum & Library, Metro-
John is a proud first-time grandfather to
lington, MA. Donald Stacey recently
Department of Education as education
politan Opera Guild, Titanic Historical
Amalia. For fun, he runs cooking demos
started Specialized Process Food Con-
consultant for culinary arts, pastry, and
Society, and a local cooking club in
and volunteers to feed the homeless at
sulting, LLC, a food safety consultancy
hospitality. His granddaughter, Shan-
Abington, MA.
holiday time. John Vidmar established
in Midland Park, NJ.
the first commercial Community Sup-
non, is currently in the bachelor’s degree program at the CIA. David Viveros has been a culinary educator at a vocational high school for 30 years. He led his students to silver and gold medallions through SkillsUSA Massachusetts on the state and national levels.
’64
’66
John Lange recently retired after running a commercial
cleaning service for more than 26 years. Prior to that, he spent 24 years cooking in the food management industry. John and his wife have bought a farm in Herkimer, NY, so they can ride their four horses
Steven Camp recently
and have plenty of room to walk their
moved to Myrtle Beach to
three dogs.
be near his grandchildren. For 47 years, he worked in production, management, sales, and purchasing in the foodservice industry. He fondly remembers CIA chefs Demeo, Delorme, Jones, Partridge, and
’76
David Levy is director of business development for
Sysco Corporation in Jersey City, NJ.
Troescher from his days in New Haven, and says his greatest achievement while there was representing the CIA at the NRA conventions in 1963 and 1964. Walter Pulsifer III is a member of the
’78
John Bencivengo is execu-
MN. He established a partnership between Essentia Health, where he is director of nutrition and environmental services, and the food farm. Plantings and seeds were paid for and purchased by Essentia in the spring, and the hospital will receive eight different local vegetables during the growing season.
’79
For 15 years in a row, it has been the New
’81
Kim (Umphrey) Eckerman published The Crazy
Life of a Female Chef—a narrative bio of her journey from the White Mountains of New Hampshire to Lake Tahoe and beyond. It is available at Xlibris, Amazon, and Barnes & Noble. Timothy Hackworth is director of hotel procurement for Grand American Hotel & Resorts in Salt Lake City, UT. Jeffrey
Stephen Sakalik is project
Klova is executive chef at Cooper
manager for Caldwell’s Win-
University Health Care in Camden,
dow Ware, Inc., located in Pittsburgh,
NJ. James Schaeffer is vice president,
PA. Michael Sawin is executive chef
culinary operations for Wegmans Food
for the Grand Geneva Resort & Spa in
Markets Inc., in Rochester, NY. Kath-
Lake Geneva, WI.
leen Scholpp is a private duty nurse in home health care in Westfield, MA.
tive chef of the U.S.S. Chow-
der Pott III Restaurant in Branford, CT.
mise en place no.65, February 2014
ported Agriculture (CSA) in Duluth,
’80
Elaine Smart is regional vice president for Bon
31