’88
Derek Chasin is owner of Chasin Foods, Inc. in Vernon,
CA. Michael Jenniches is pastry chef at Meadowbrook Country Club in Ballwin, MO. William Ramsey is assistant academic director at The International
From Mentored to Master Carlton McCoy ’06 was raised in a rough section of Washington, DC. But with the support of his family, who valued hard work and education, he
Culinary School of the Art Institutes in
was able to stay clear of trouble and reach for his
San Bernardino, CA. Brian Wilson is
dreams. “I learned the kitchen basics working
a lawyer for Wilson Law Office P.C. in
at my family’s catering business,” he says. “My
Bailey, CO.
’89
grandma was an amazing cook who was known Michael Schwab is sommelier at Picasso in the Bellagio
for her pecan pie and peach cobbler. She was the driving influence behind my career in the
in Las Vegas, NV. Christopher Vicari
restaurant business.”
is executive chef at Santé of North Scotts-
But there were many supportive mentors who
dale in Scottsdale, AZ.
’91
helped him every step of his career. While attending high school, Carlton joined the Careers
Kimberly Heisler is chef/ owner of Comfort Food in
Morrisville, PA. Brian Murphy is chef/
Through Culinary Arts Program (C-CAP). He credits C-CAP founder and chairman Richard
owner of the Inn at Stone Ridge in Stone
Grausman and Chef-Instructor Ian Barthley ’90 as mentors who changed the course of his life.
Ridge, NY. He is proud to announce the
Through the program, Carlton was awarded a full scholarship to the CIA. To prepare for college,
birth of his third daughter, Lily Louise.
he took a job at the Four Seasons in Washington, DC, where another mentor, Executive Chef Doug
She joins her sisters, Emma Marie and Allison Elizabeth, at home. Jason Ulak
Anderson, helped him build his culinary library.
is culinary director for Relish Distinctive
Carlton enjoyed his culinary classes at the CIA, but it was the wines class with Professor Steven
Catering in Mount Pleasant, SC.
Kolpan that was a revelation to him. “It opened my eyes to a completely new world,” Carlton
’92
explains. “I went to all the tutoring sessions and was fortunate to earn a scholarship to accompany Rene Marquis is executive chef and regional direc-
Professor Kolpan to Italy.”
tor of foodservice for the U.S. Army in
After graduation, Carlton’s professional journey included being mentored by some of the top chefs
Riverview, FL. John Oleksiak is product
in the business. He worked with Marcus Samuelsson at Aquavit, opened Craft Steak with Tom
marketing manager at Bettcher Industries,
Colicchio, and served as an expediter at Per Se with Thomas Keller and Jonathan Benno ’93. The
where he is responsible for developing, implementing, and managing marketing
sommeliers at Per Se shared their knowledge and allowed him to sample great wines.
initiatives for the company’s foodservice
Heading home to DC, he landed at CityZen at The Mandarin Hotel with Eric Ziebold ’94. There
equipment and products division in
he met Sommelier Andrew Myers, who taught him how to blind-taste wine and encouraged him to
Birmingham, OH.
’94
read wine texts. Within four months, he had signed up for the introductory-level sommelier exam, and passed.
Gilbert Leder is senior territory manager for General
Carlton continued his studies while being part of the opening crew of Ziebold’s Sou’Wester
Mills in Minnesota. Carlos Quagliaroli
restaurant, where he designed the wine, beer, and cocktail menu, and served as sommelier and
is chef-instructor at Nash Community
assistant manager. He has earned a number of accolades along the way. He passed The Court of
College in Rocky Mount, NC.
Master Sommelier’s advanced sommelier exam in 2009. In 2010, he was named a Rising Star by
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StarChefs.com and received the Stevan Porter Emerging Hospitality Leader of the Year Award from Shalom Buskila is head chef at Elbit in Israel, where he
and his staff provide meals for more than 1,000 workers every day.
the American Hotel & Lodging Association. The January 20, 2014 edition of Forbes magazine named Carlton to their “30 Under 30” list. When given the opportunity to work at The Little Nell, the only five-star, five-diamond hotel and resort in Aspen, CO, Carlton jumped at the chance. The restaurant has had more Master
’96
Bruce Levin attended the
Sommeliers work in its wine program than any other establishment in the country. In May 2012, the
Western Foodservice Show
hotel hosted the Master Sommelier Exam. Fifty candidates sat for the exam—four passed, including
held in Los Angeles, CA last August. While talking to fellow alumnus Steve Swofford ’97, he met up with Susan Holton ’96. They had a mini-reunion
Carlton. He passed the service portion of the exam in May 2013. Now a Master Sommelier, Carlton continues to explore and grow his knowledge of wines. “You’re constantly trying to stay current because there is always something new to learn,” Carlton says. “It becomes a lifestyle.” Yes, a lifestyle that Carlton seems to have mastered.
mise en place no.65, February 2014
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