No. 69, June 2015
ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA
Presence of Mind
C E L E B R AT I N G
You understand how vital scholarships are to CIA students. Every year, we raise essential scholarship funds through the Leadership Awards dinner. During the evening we present Augie® Awards to foodservice industry innovators, entrepreneurs, and trailblazers. We would like to recognize all those who sponsored the 2015 event, which was our most successful program to date! See page 16 to learn more about this year’s exciting event. Please join us in thanking our sponsors.
PLATINUM SPONSORS Avocados from Mexico GOLD SPONSORS Ecolab, Inc. POM Wonderful/Paramount Citrus/Wonderful Pistachios and Almonds SILVER SPONSORS The Charmer Sunbelt Group Chipotle Mexican Grill Colavita USA Jon L. Luther Wegmans SUPPORTING SPONSORS Anton Family Foundation Campus Works, Inc. Carla and Steve Cooper Charlie Palmer Group Cobblestone Catering/The Snyder Family Foundation The Durst Organization The J.M. Smucker Company Jean-Georges Management Kellogg’s Company Kirchhoff Campus Properties Marriott International, Inc. McCormick for Chefs The National Restaurant Association Noelker & Hull Associates, Inc. RHK Consulting Rich Products Corporation Roy’s Restaurants Dr. Joel Spiro and Mrs. Kira Spiro Steelite International Sysco Corporation TD Bank Tihany Design/Seabourn Unilever Food Solutions United Airlines White Plains Linen
Bachelor’s at 20 Ch-Ch-Ch-Changes
12 So You Want to Teach at the CIA… What it takes to get a job here
mise en place no.69, June 2015
20 Talk With Your Tats!
Students’ tattoos express their culinary inspirations
25 The Food Business School
One path to becoming a food entrepreneur
Across the Plaza Special Projects Days | Life in 3D | Pop-up Pangea | Creative Recruitment | CIA and C-CAP | 2015 Leadership Awards | Tidbits Following the Presidential Trail
22 Education for Life
Women in Foodservice | Kudos | The Food Business School Book Shelf
28 Gifts at Work
The Statler Foundation | aT Korea | Why Give? | Giving’s Impact
32 Class Notes & Campaigns Class Notes | In Memoriam
DESIGNED by artist joshua harker CREATED BY 3D SYSTEMS
Notice of Nondiscrimination: 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. The following Civil Rights Compliance Officers at the CIA have been designated to handle inquiries regarding the nondiscrimination policies: Title IX and Age Discrimination: Joe Morano, HR Director—Faculty Relations 845-451-1314, email@example.com, Office—Roth Hall, Room S-324 Section 504/ADA: Maura A. King, Director—Compliance 845-451-1429, firstname.lastname@example.org, Office—Roth Hall, Room S-351 Mailing address: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538 Should you require further information, please visit www.ciachef.edu/non-discrimination-statement.
mise en place® No. 69, June 2015 Nancy W. Cocola, Editor
Whenever I talk to alumni on the phone, the three most frequent topics of
Leslie Jennings, Designer
conversation revolve around reminiscing about their chef-instructors, dreaming of one day returning to the CIA to teach, and explaining how their CIA degree opened one door after another for them along the way. “Having the CIA degree on my résumé got me the interview and, ultimately, the job,” they will often say.
Or, “CIA chefs hire CIA chefs,” is something else I hear.
Elly Erickson Gail Jones
The skills learned and relationships forged while at the CIA reverberate
Dr. Michael Sperling
through a lifetime of work and play. Part of the reason that’s possible is because our grads are leaders in the industry and, as such, are in positions to help and hire their fellow alumni. But the other reason is that the college is always on a quest to improve its programs, extend its reach, and remain the premier
culinary college in the U.S.
Dr. Tim Ryan ’77 President
Dr. Victor Gielisse Vice President— Advancement and Business Development
Eric Jenkins ’13 Douglass Miller ’89
and new ones replace them, and the globalization of our planet demands we
Brad Barnes ’87
take a broader view of what we teach. But when these changes are made in
a thoughtful and intelligent manner, the name of the institution retains its
John Fischer ’88 Dr. Chris Loss ’93
Like the Harvard that people are so fond of comparing us to, the name CIA evokes a certain response. People automatically believe in the quality of our graduates and have faith that the education they received was top notch. Every college undergoes change—courses adapt to the times, professors leave
credibility and cachet. Such is the case with the CIA—oh, and Harvard, too! So whenever you got your degree from the CIA, you should know that we work hard to ensure that it retains its value and always stands for excellence.
This edition of mise en place is filled with information about how we are moving
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:
forward in that thoughtful and intelligent manner.
Providing information of interest about the college, its alumni, faculty, and students.
Enjoy! Nancy Cocola Editor
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. ©2015 The Culinary Institute of America All rights reserved. Photography: Phil Mansfield and Annie Watt
Correction In the February 2015 edition of mise en place, we ran an article ($282,895) about the great events and philanthropic work our bachelor’s degree students are involved in. We neglected to mention that Associate Professor Bill Guilfoyle also teaches sections of this impressive capstone course.
MANAGEMENT MAJORS Culinary Arts or Baking & Pastry Arts
CULINARY SCIENCE MAJOR
Bachelor’s at 20–Going Strong The CIA’s first graduating class of bachelor’s degree students
and we rely on you to encourage them to formalize their train-
walked down the aisle in Farquharson Hall to receive their
ing at the CIA.
diplomas in 1995. That class of intrepid students was a proud
2. We take seriously the importance of maintaining our stan-
and talented group, trained not only in hands-on kitchen skills
dard of educational excellence as well as the prestige that a
but also the management skills necessary to enter companies at
CIA degree garners in the industry. Growing and improving
a managerial level or tap into their own entrepreneurial spirit
our programs, and systematizing the learning of new tech-
and open their own business.
niques, cuisines, and business models, ensure that your affilia-
At that time, the program offered two degrees—the bachelor’s
tion with the college will always open doors for you.
of professional studies (BPS) in culinary arts management or in
Some of the changes we have made to the bachelor’s degree
baking and pastry arts management.
program might have you wishing you could come back and be
The Bachelor’s Degree of Today We thought it would be fun and important for our alumni to understand the changes to the bachelor’s degree program for two reasons:
a student again. Indeed, since its inception in 1993, the bachelor’s degree has added two new majors, six concentrations, and an elective travel program that explores the culture and cuisine of six nations.
1. We strongly believe our alumni are among our primary
New Bachelor’s Degrees
resources for recruiting the best and brightest students to the
Applied Food Studies
CIA. With your professional hands in every proverbial pot in
Our newest bachelor’s degree major is in Applied Food Studies.
the industry, you come in contact with smart, eager learners
Students in this program examine food policy, food systems,
New Concentrations: A Deep Dive into a Specialty Concentrations allow bachelor’s degree students to take a deeper dive into an area of particular interest to them. Except for one, these semester-long intensives featuring a semester at the CIA’s locations in either California, San Antonio, or Singapore. This affords students, all of whom have been studying at the New York campus, the opportunity to experience living and studying in a different region of the U.S. or abroad, and
APPLIED FOOD STUDIES MAJOR
learning from different CIA instructors. The total immersion in a topic broadens the academic experience for students, giving them another tool in their kit of knowledge and skills that make them attractive to employers.
Here’s a quick look at the concentrations… Advanced Baking and Pastry Concepts—Featuring a semester at the California campus, topics are chosen to relate directly to the daily production of a bakery or pastry shop. Students learn
environmental issues, and sustainability in such courses as Anthropol-
to evaluate the science at work behind
ogy of Food, Food History, and Ecology of Food. And they research
production. Class demonstrations are
and analyze food studies theories and concepts. This major prepares
performed in a “double blind” fashion
graduates for leadership positions in companies that are increasingly
so students can accurately observe the
in need of expertise in areas of food policy, community involvement,
results of changing variables in the
global issues, and food systems.
method or formula used. Students will
learn from the behavior of products
In 2014, the CIA added a bachelor’s degree major in Culinary Science.
under these conditions.
Students in this program (see p. 33) gain a science-based understand-
Advanced Wine, Beverage, and
ing of food through such courses as Culinary Science: Principles and
Hospitality—During a semester at the
Applications, Culinary Chemistry, Dynamics of Heat Transfer, Micro-
CIA’s campus in the heart of wine coun-
bial Ecology of Food Systems, and more. The major prepares gradu-
try, students explore California’s North
ates for a broad spectrum of career options as a culinary innovator.
Coast wine-producing areas while
taking classes in advanced-level wine
Whether a student takes a bachelor’s degree in baking and pastry arts
studies, spirits and principles of mixol-
or culinary arts, they graduate with a degree in Management. This no
ogy, and event beverage service and
doubt sounds familiar to you if you have a bachelor’s degree from the
planning. Students develop expertise in
CIA. But the significant difference today is the ability of students to
principles of management specific to the
customize their education experience with six new concentrations.
front of the house.
mise en place no.69, June 2015
American Food Studies: Farm-to-Table Cooking—Featuring
China—Students sample cuisine from regions such as Sichuan and
a semester at our California campus, this concentration focuses on
Beijing, visit growers and producers, learn from food and wine
sustainability, the farm-to-table movement, food pathways, agricultural
experts, and experience some of the China’s natural and historical
production, food processing and distribution, and the impact on food-
service operations. Students have the unique experience of planting,
France—Students learn about the relationships between food and
nurturing, and reaping crops at the CIA’s own garden and producing
wine, culture, history, and terroir as they travel through Paris, the
them for service at the on-campus Conservatory Restaurant.
Dordogne, and the Bordeaux wine region, soaking up all of France’s
Asian Cuisine: An Edible Journey from Traditional to Con-
temporary—Offering a semester at the CIA’s Singapore campus, this
Italy—Students explore many of the country’s world-class regions such
program takes students who are interested in specializing in Asian cui-
as Rome, Lazio, Puglia, and Campania; and enjoy famous delicacies,
sine directly to the heart of Asia’s
wines, and cultural venues includ-
culinary crossroads. In addition
ing ancient ruins and museums.
to formal classroom instruction,
Check out what students return-
students travel extensively and
ing from the trip say about their
are exposed to Asian culture and
experience in Italy at youtube.
history; meet with farmers, chefs, and educators; visit production
facilities and farms; and sample regional food. Intrapreneurship: Driving Innovation from Within an Organization—Held at the New York campus, students pitch
their restaurant concept and
and marvel at the wonder of
team of industry professionals for
Machu Picchu as they explore the
feedback. Then, as a team they
breadth of Peruvian cuisine from
develop one concept—including financial plans, and operational
U.S. HUDSON VALLEY
strategies—as a pop-up station in the new student dining facility, The Egg. Latin Cuisine Studies: New World Flavors, Ingredients, and Techniques—Throughout their semester at the college’s Texas campus, students focus on the indigenous ingredients and flavor profiles of Mexico, Central America, and the Spanish-speaking Caribbean. Live fire cooking at the campus’s unique facility is also explored. The advantages of studying at diverse locations are many. Students learn to be flexible, engage with new people, discover new concepts, and exercise new levels of maturity.
foods and culture of Lima, savor Andean cuisine in the highlands,
intraventure business plan to a
the menu, recipes, marketing and
Peru—Students experience the
traditional to modern. Spain—Students enjoy regional cuisines, Spanish wines, and fresh agricultural products; tour cheese-
making facilities; and explore many of the country’s most famous cities, culinary regions, and cultural traditions. U.S. Hudson Valley and Near Landscapes—Students discover the many farms, wineries, and dining experiences along the Hudson River and beyond, from the beauty of the Finger Lakes to New York City restaurants to America’s oldest wine-producing region. It’s clear that the bachelor’s degree program of today is a more robust and varied one than its counterpart of 20 years ago—which, let us not
Taking Flight to See the Culinary World
forget, was the cutting-edge program of its time. The CIA’s commit-
Students deepen their understanding of the world through the lens of
meet the needs of an increasingly complex foodservice industry never
food during the bachelor’s degree elective Global Cuisines and Cul-
ceases. No doubt, there will be more innovations on the horizon. But
tures travel opportunities. There are six trips to choose from and each
one thing you can always be sure of…a CIA degree retains its value
is unique and eye-opening for students.
and continues to be respected worldwide.
ment to evolve and grow programs that better prepare our students to
Special Projects Days Extending Real-World Learning
First introduced in January 2011, Special
Then, the doors were thrown open to a
Students experienced the real lives of these
Projects Days offer students out-of-the-
trade show—a wonderland of specialty food
intrepid young farmers and ranchers. The
classroom learning activities—whether they
products to taste and sample. Students
movie firmly reinforced the idea that the
are on-campus presentations or carefully
engaged in intense conversation with the
connection between where and how our food
structured individual assignments. Faculty
purveyors about uses for their products
is grown and the plate is essential. Students
can choose either or a combination of both
and about production. Most of the students
were moved and excited by the film.
these options for their students.
came away wondering what new dish they
Days like this one enrich and broaden the
At one such Special Project Day, 1,000
could create with the cache of items they
educational experience of our students and
students and a number of faculty filled the
were allowed to take with them. And they
inspire our faculty. In fact, our teaching
Marriott Pavilion for School to Table:
were certainly mulling over the enormous
team is already thinking of ways to utilize
An Ancillary Culinary Experience.
variety of interests and careers open to them
the trade show format to include technology,
Conceived and executed by Associate
throughout the foodservice industry.
foodservice equipment, and Hudson Valley
Professor Jay Stein ’80 with the kind
The day ended with a viewing of Farmland.
assistance of numerous alumni who hold key positions with Baldor, the day brought to campus nearly 40 foodservice purveyors for a trade show. In addition to panel discussions, students screened the recently released documentary Farmland, which focuses on the lives of six farmers—all in their mid-twenties—who represent the next generation of growers in our country. The entire day was an eye-opening and inspiring educational experience for students. The panel discussion was led by Leitu Hsu, host of Word of Mouth on the Heritage Radio Network. It included CIA alumni Michael Muzyk ’80, president of Baldor Specialty Foods; Zach Goebel ’13, sales representative at Baldor; Bob Ambrose ’88, president of Bella Bella Gourmet Foods; and David Wells ’93, co-owner of Saugatuck Kitchens. Each shared his unique experience as a purveyor. The panel fielded questions from students, including one who asked how each company adapts to the ever-changing food world. students learning about uses of fresh produce
mise en place no.69, June 2015
Life in 3D 3D Remember back in the Stone Age—oh, maybe eight years ago—when printers situated in small, airless rooms spit out flat, lifeless reprints of documents? Well, life has suddenly gotten a whole lot better, and tastier, in the printing department. The boom in 3D printers has changed the tablescape. The new technology has prompted the CIA and 3D Systems to embark on a partnership that will explore the culinary uses of these printers. The relationship will include the development of a series of educational collaborations to incorporate 3D food printing 3d printed sugar beetle exoskeleton created to hold red cake
into traditional culinary arts, a beta program for 3D Systems’ ChefJet™ Pro, and an integration of CIA students and faculty at The Sugar Lab—3D Systems’ culinary innovation center in Los Angeles, CA. The Sugar Lab will offer fellowship and internship programs to CIA students. It is a hybrid digital kitchen and event space that will work to develop food creations via 3D printing technology, alongside culinary leaders. The CIA and 3D Systems also plan to hold a series of conferences and seminars about the growing uses of the technology. Tom Vaccaro ’85, CIA dean of baking and pastry arts, is excited about what the CIA will bring to the relationship with 3D Systems. “We offer creativity and flavor while they provide the technology,” Tom says. “What this technology enables us to do is provide unique, elegant pieces quickly and with precision. It doesn’t take anything away from the artisan confectioner or chocolatier but rather gives them options for their creations.” He especially likes the idea that the technology provides flexibility in creating special occasion plaques, cakes, and containers. Integrating 3D printing into the baking and pastry curriculum ensures that our students are exposed to its myriad professional uses in a codified way. In January, the CIA and 3D Systems hosted a press event at the International Consumer Electronics Show (CES) during which Avi Reichental, president and CEO of 3D Systems, and President Tim Ryan discussed crossroads of 3D technology and the culinary arts. Dean Vaccaro was also
tom vaccaro ‘85 puts the finishing touches on mini crimson beetles that were created by a 3d printer
there doing a demonstration of traditional confection artistry augmented using 3D printing. It was one of the most popular booths of the entire event!
Pop-up Pangea Earth’s Flavors Reimagined
As the world’s population explodes and earth’s resources labor
crystal chandeliers, tables, and wooden school chairs that
to keep up with demand, the need for conscious dining has
were repurposed and painted red. Glassware and silverware
become a culinary imperative. Engaging our students in a
were culled from stores of items the CIA has used and saved
dialogue about how we produce and harvest the food we eat, and the effect that has on the health of our planet and
over the years. A coat of paint and some signage with a logo created in-house, and we were set to go.
ourselves, came to fruition recently in a project
This experience of putting together a pop-up
that reflects the times we live in.
restaurant and working a complex menu and
Pangea, a pop-up restaurant on our Hyde
service was a great learning opportunity for
Park campus, was the perfect place to
explore these issues. The name of this
The unique menus (both vegetarian and
short-term restaurant refers to a time
non-vegetarian) focused on melding
when all the earth’s land was a single mass,
spices and flavors from different continents
called Pangea. Over the millennia, the land
and emphasized grains and plants. Guests
separated to become the seven continents we know today. The restaurant’s tagline, “Earth’s Flavors Reimagined,” is reflected in the menu, which explored and celebrated the world’s interconnected foodways by bringing together diverse cultural flavors and influences,
were treated to individual dishes as well as communal dishes for each of the five dinner courses and four lunch courses. Besides exposure to unique combinations of flavors and ingredients, guests enjoyed the
transforming them into delicious dishes that help sustain life
added pleasure of sharing food with others at their table.
on this planet. It is our goal to shape the next generation of
Some of the dishes included mussels steamed in retsina broth
chefs to continue to use culinary innovation in support of
with fregola, chard, and pine needle fries; stuffed savory
cabbage with grass-fed beef, chard, lentils, brown rice, tomato-
In operation from January–July 2015, the restaurant was also
tamarind; Asian steamed buns with soy-ginger cured pork
an exercise in how to put together a pop-up. We transformed
cheek, and Brussels sprout kimchi; and for dessert, tropical
the timeworn continuing education dining room in the most
fruit-carrot sorbet with meringue and brown sugar crumble.
economical way possible. Trips to the CIA’s attic netted two
So You Want to Teach at the CIA… Memories of your great chef-instructors and happy, intense days in the
occasional story is a great way to engage learners, it is only one of the
kitchens with fellow students might prompt you to say, “One day, I’d
communication skills the college looks for. Can you explain high-level
like to come back and teach at the CIA.” If only wishing could make
concepts by breaking them down to basics? Are you a good listener?
it so. Truth be told, the path to becoming an instructor at the CIA is
Do you possess coaching skills that enable you to simultaneously
not an easy one. But since we love it when our alumni come back to
offer support and criticism? Do you have the patience and persistence
teach, we thought this would be a wonderful opportunity to let you
necessary to be a good teacher? You’ll want to ask yourself these
in on what the hiring committee looks for and a bit about the actual
process. This might help you make career choices that ultimately lead to teaching at your alma mater.
“Becoming an instructor at the CIA should not be something you
The hiring committee is looking for clear career progression.
’83. “Teaching itself must be your goal.” Certainly the lifestyle of
They want to see thoughtful job movement with ever-increasing
a CIA instructor has certain positives. Unlike life in the industry,
responsibility and exposure, heightened levels of performance in more
instructors have holidays off, a regular schedule around which to
and more visible culinary arenas, and some formalized experience as
plan their lives, and the benefits of developing themselves under the
a teacher/mentor. They also seek lifelong learners who have a hunger
auspices of the CIA. However, teaching is far from a walk in the park;
for professional development and attend conferences, are members of
it takes wisdom and courage. As Cynthia says, “Every day, you are
organizations, and may engage in competitions. They look for people
faced with 18 students in the kitchen wielding knives and playing
who have a distinct point of view about food and may have written
books, blogs, or other communications. The college mostly hires
check off your bucket list,” explains Associate Dean Cynthia Keller
generalists, but is interested if you have a specialty like Asian
cooking or chocolate making. The committee wants to know what
It may seem a long and somewhat arduous process, but we take
sets you apart.
Eighteen Students + Knives + Fire
seriously the search for the best faculty, and we want all of our alumni to know that every “generation” of CIA graduates commands respect in the industry.
Everyone says you tell a great story, so you think you’d be a natural
Each candidate starts with Step #1 and only progresses to the next
in front of a classroom of eager students. Possibly. While the
step if the committee agrees. Here’s the process in a nutshell:
Step #5: The Portfolio
Step #3: Visit Campus & Cook
Teach a Class
that includes résumé,
for each candidate
You’ll teach an
observed class lesson
impressions of your
during which the
four-course meal for
for the following
sample class. This is
eight (faculty, deans,
then forwarded to the
You’ll be interviewed
etc.) from a market
deans, vice president
by a committee in
basket. The committee
• Composition of
of academic affairs,
person or via Skype.
looks for menu
A portfolio is created
You will prepare a
Step #2: Step #1:
Your résumé begins its journey in the Human Resources Department.
development and the philosophy behind it, including: • Technical skills
eggs • Three techniques of cooking eggs
and, finally, to CIA President Tim Ryan.
• Clarity of learning objective
• Relevant handouts
• Utilization of cuts
• Assessment within
• Knife skills
Provost Mark Erickson,
the lesson plan.
• Safety and Hygiene • Interaction with MIT assistance, and more.
The college realizes that teaching in a college setting requires a number of specific skills you may not have learned along the way. With that in mind, we have established a substantial orientation program for new faculty. In addition, ongoing teaching support and coaching for faculty is part of the CIA chef-instructor experience. So, there you have it—a glimpse into the process your chef-instructors went through before they stood in front of you in class and shared their particular blend of wisdom and skills. Food for thought for all of you who dream that, “One day I’d like to teach at the CIA.”
mise en place no.69, June 2015
Creative Recruitment Pathways to enrolling the best and brightest
By Dr. Michael Sperling
clearly an advantage.
The question arose, “Can we explore some alternative
The program in Houston goes a step further. In our current
pathways to enrolling students at the CIA?” We asked that
collaboration, we are developing a program that adapts the
question because it had become clear to us that we might be
HISD culinary curriculum to meet the learning objectives
missing an opportunity to enroll strong and motivated students
of the CIA’s first-semester curriculum. That way, accepted
who come from backgrounds that aren’t
students from that district would come to the CIA’s Hyde
economically or educationally enriched, and who might not consider attending a college outside their home region. To this end, the CIA and the Houston Independent School District (HISD), a large and innovative district in Texas, have created an educational partnership that will launch in September 2015. It allows students to earn their first semester
CIA + HISD = SAVE Time & Money
Park campus as second-semester students. This represents a savings of both time and money—one semester’s tuition and four months of semester work—for the students. The CIA won’t be in Houston delivering the actual instruction. The high school’s
own instructors will teach the normally
adjustments that meet all of the CIA’s
enter the CIA as
of CIA college credit during their junior and senior years of high school.
proscribed high school courses with learning objectives and outcomes. Coursework will include topics like food
We have a long history of enrolling freshman students who
science, gastronomy, and culinary fundamentals.
come to us from specialized culinary high school programs.
But the CIA will be in Houston each year to administer on-site
And for most of them, we waive the six-month foodservice
practical exams to ensure HISD students have attained the
work-experience requirement if students have had in-depth,
appropriate level of culinary skill. We feel confident that the
restaurant-like exposure during their coursework. This is
successful students will have met the learning objectives of our first-semester curriculum and be well-prepared to matriculate at the CIA. Ultimately, this new collaboration will create more opportunities for motivated and talented students, affording them a pathway to a great culinary education. Excerpted from an article in FSR magazine by Dr. Michael Sperling, CIA vice president of academic affairs.
students learn about sausage making from bruce mattel ‘80
wendi and evelyn velazquez
Doubling the CIA’s Impact at C-CAP
Careers through Culinary Arts Program (C-CAP) is a
Rolls with Chef Joseph Utera and Chef Jürgen Temme. They
national nonprofit that works with public schools to prepare
are both incredible chefs with so much knowledge. The most
underserved high school students for college and career
rewarding part of campus life has been being group leader of
opportunities in the restaurant and hospitality industry. The
my class and serving as the liaison between the students and
CIA has supported C-CAP through generous scholarships.
This year, the CIA scholarship gave twin sisters Evelyn and
Wendi: My CIA experience has been nothing less than great.
Wendi Velazquez the opportunity of a lifetime.
My favorite classes were Culinary Fundamentals with Chef
What was the highlight of your C-CAP experience? Evelyn: The highlight of my C-CAP experience would be the competition for scholarships. I was able to interact with students from different high schools throughout the city who had the same goals and interests as me.
Xavier Le Roux, Fish Identification and Fabrication with Chef Gerard Viverito, and Introduction to À la Carte Cooking with Chef David McCue. They all are great teachers and chefs. I think the best part of campus life is being in an environment where everyone around you has the same interest as you—food. I’ve made some friendships that I hope will last a lifetime.
program at Nobu 57. Working at Nobu 57 changed everything
What did you learn at your externships at Minton’s and The Cecil?
for me. It made me realize that I really wanted to have a
Evelyn: Whether its Southern or Afro-Asian-American
Wendi: For me it would be my C-CAP summer job internship
inspired, I’ve learned how to take an idea for a dessert and
What did it mean to you to receive the scholarship to the CIA?
bring it to life. I was able to put everything I’ve learned so far
Evelyn: The scholarship has been my biggest accomplishment
from different cultures can work together. I learned that
yet! The CIA was the school that I dreamed of but knew I
working the hot line is a privilege and you can only succeed
couldn’t afford out of pocket. I cried when my scholarship
if your mise is truly in place. It was great to bring all of the
was increased from full tuition for the associate degree to full
knowledge I learned at the CIA to my externship site.
tuition for the bachelor’s degree. My sister and I are the first to attend college in our family and we’ll hopefully inspire our cousins and siblings to do the same. Wendi: Receiving a scholarship to the CIA signified a lot. It will allow me to attend college and be the first in my family to receive a college degree.
at the CIA to the test. Wendi: I learned more about fusion cuisines and how flavors
What do you see yourself doing in your career five years from now? Evelyn: I really want to open up a café or bakery creating amazing cakes, baked goods, and pastries. I want to travel to Europe and study different types of pastries and desserts, and
How would you rate your experience at the CIA?
infuse them with my Mexican background to create something
Evelyn: My experience at the CIA has been nothing but
see myself traveling a lot. I want to visit Japan and learn more
amazing. My favorite classes so far were Baking and Pastry
about its cuisine. Maybe in the future my sister and I can open
Techniques, Basic and Classical Cakes, and Hearth Breads and
up a place together…but we’ll see what happens.
mise en place no.69, June 2015
different and new. Wendi: I was never a fan of thinking too far into the future. I
platinum sponsor avocados from mexico’s mark garcia ‘91 (second from left) prepares delicious hors d’oeuvre
C E L E B R AT I N G
WOMEN 2015 Leadership Awards In the spectacular setting of the American Museum of Natural History, the CIA honored seven remarkable chefs and restaurateurs at its 2015 Leadership Awards on April 30. Under the watchful eye of two enormous dinosaurs, guests gathered in the Theodore Roosevelt Rotunda to nibble on delicious items created by guest chefs representing each of the honorees
(left to right) honorees elena arzak, barbara lynch, susan feniger ‘77, nancy silverton, lidia bastianich, dominique crenn, and anne-sophie pic
as well as our platinum sponsor for the evening—Avocados from Mexico. While catching up with friends, many also took the time to place bids on the very exciting silent auction items. The sit-down dinner took place in the Milstein Hall of Ocean Life—also known as the Whale Room—where a life-size replica of a giant blue whale is suspended from the ceiling. To the surprise and delight of guests, the room seemed to shimmer and glow as if it were truly an underwater scene. Magnificent! When the honorees came to the podium to receive their Augie® awards after being introduced by women members of the CIA family—including five members of the CIA board of trustees and two deans—they each spoke with warmth and humor, and expressed deep gratitude. Barbara Lynch mentioned her passion for sharing information with the next generation and giving them room to succeed. Elena Arzak expressed her gratitude and hope that the evening would help students pursue their passion for gastronomy. Lidia Bastianich spoke of how hers was not a solitary journey, and thanked her family, including her 98-year-old mother, for their ongoing support. Dominique Crenn danced her way to the stage and relayed how her father taught her what it means to be a leader and that you must first find the voice within yourself. Susan Feniger ’77, who graduated from the CIA the same year as President Tim Ryan, talked of how meaningful her time at the CIA was to her development. Anne-Sophie Pic expressed gratitude at being honored with the other Augie recipients, and told a humorous story of how her father once smuggled pigs’ bladders into the U.S. under his shirt, as he feared he would not find them here. Nancy Silverton thanked all the people who have ever worked for her and made her “look good!” Adding to the warmth and joy of the event was the presence of more than 30 CIA students. They beautifully represented the gold standard of education they receive at the CIA as they spoke with guests and helped make the evening a success. All the monies raised from the Leadership Awards go directly to student scholarships—allowing the CIA to attract the best and brightest students.
the milstein hall of ocean life (whale room) dressed to the nines
honoree lidia bastianich talks with a student
students challenge the museum’s barosaurus
(left to right) sam stanovich, phil kafarakis, ted balestreri, dr. tim ryan, and mike hickey
(left to right) Rachél hoover, dominique crenn, and emily martine
checking out the silent auction
susan feniger ‘77 with president tim ryan ‘77
(left to right) barbara lynch, daniel boulud, dominique crenn, thomas keller, and lidia bastianich
cia students express their appreciation
student snaps a pic of friend with dr. victor Gielisse
Auxiliary Club, and The Word Poetry Club
united as the BVP to honor and celebrate
Jacqueline ( Jackie) Bennerman, Carl Wilson,
Arnym P. Solomon ’69, president and CEO
Chef David J. Barry ’95
of Boucan Group International and Trustee Emeritus at the CIA.
The BCS honored Arnym with a Lifetime
Chef Lynne Gigliotti ’88, Dr. Deirdre
Achievement Award, the Veterans Association presented him the Warrior
Eric Jenkins ’13
Leadership Award, and The Word Poetry
Club presented him The Damien Williams Impact Award in honor of Damien “Juice” LEFT TO RIGHT: Matt Guarini ‘15, Lea Aclan ‘15, Jennifer Kempin, and Caleb Kimble ‘15
Williams, the club’s founder. All three clubs
Chef Stephen J. Johnson ’94 and Chef Shirley Cheng
Award for founding the CIA Gourmet
Achievement & Humanitarian Award:
Society—the oldest active club on campus.
Chef Gianni Scappin
presented Mr. Solomon with the Founders
Each club felt that Arnym influenced them
A special BVP Lifetime Achievement
We’re putting the finishing touches on a
in a significant way with his work in the
new Student Commons with a stunning
industry and his outreach to high school
student dining facility called The Egg. All
these changes required a revamping of
The evening meant a great deal to Arnym
the Student Dining Program. It was the
and his wife Joanne. “I would like to
perfect opportunity to engage students in
officially thank everyone for the honor
The CIA is deeply grateful to the following
the planning. Provost Mark Erickson ’77
bestowed on me,” he said. “I am humbled
corporate donors of products or equipment.
charged Senior Director of Special Projects
and flattered by your generosity. It was an
Each has renewed or begun their gift-in-
Tom Peer to form a task force of students,
event I will always remember.”
kind relationship with the CIA between
academic deans, faculty, members of
At the same event, the clubs bestowed
September 17, 2014 and March 3, 2015.
Restaurant Associates, and dining services
awards—called “The Cheffies”—on staff and
staff to come up with a viable program that
faculty in four areas:
Bush Brothers Company
Award was presented to Chef Dieter Schorner.
everyone would be satisfied with.
Certified Angus Beef, LLC
We want to give a special shout out and
D’Arrigo Brothers Company
genuine thanks to those students who gave
Electrolux Professional, Inc.
their time, their insight, and their perspective
Fresh Origins, LLC
to the task force: Lea Aclan ’15, Joshua
ITW Food Equipment Group
Dunson, Matthew Guarini, Jennifer Kempin,
Jones Dairy Farm
Caleb Kimble ’15, and Jameson Sheffield-
2nd Annual BVP Cheffie Awards
Oneida, Ltd. The Perfect Purée of Napa Valley Swiss Chalet Fine Foods T & S Brass and Bronze Works, Inc.
At a dinner in Ristorante Caterina de’ Medici on February 28, The Black Culinarian Society (BCS), The Veterans Association and
Murphy, Professor Vincenzo Lauria,
arnym solomon ‘69 accepting his award
Tradeco Marketing, Inc. Ventura Foods, LLC
Following the Presidential Trail In the last few months, President Tim Ryan ’77 has traveled from New York to California to Florida. Some of the meetings and events he attended were groundbreaking, others heartwarming, and still others forward thinking.
Naturally, a mutual love of baseball and the Pirates helped him and Tim establish great rapport very quickly!
Celebrating the 100th Birthday of Peter Mondavi, Sr. Recently at Greystone, Tim presented our neighbor and friend,
Peter Mondavi, Sr., with a few gifts from the CIA family to wish
More than 350 executives, thought leaders, and innovators in
signed by Greystone faculty and staff, and a framed chef’s toque
technology, behavior, design, and food gathered in November
and Greystone star. The toque symbolizes Peter’s place as a
2014 at the CIA at Greystone for the first edition of the
member of the CIA family, while the star represents our shared
groundbreaking reThink Food conference. Co-presented by
history. The same star bolts are part of Greystone’s architecture
the CIA and the MIT Media Lab, the event showcased insights
as well as that of the historic Charles Krug Winery building.
into the future of food and the integration of technology in that
Our final present was a large ceramic rooster—a symbol of good
future, and imagined a new revolution in food and foodservice.
luck, health, and prosperity.
The keynote speaker was Tom Standage, journalist at The
Few vintners have been as instructive as Peter Mondavi, Sr.,
Economist and author of books that track the culture of food.
who showed us all just how fresh and fruity California wine can
Other presenters included Will Rosenzweig of Physic Ventures,
be and established new standards for the wine trade. He was
Pulitzer Prize winner Michael Moss, and Google’s Michiel
the leading innovator behind the cold fermentation process that
Bakker, who discussed technology’s evolving role in food
changed how white wines were produced. We are honored to
innovation, as well as the consumer’s changing response to
call Peter and his family our friends.
him a very happy 100th birthday. They included birthday cards
technology when it comes to eating and cooking. MIT Media Lab Director Joi Ito and Tim shared the stage in a conversation moderated by WIRED’s Joe Brown. They talked about the convergence of food and technology in their respective fields and shared their perspectives on the future of food.
Meeting with Japanese Ambassador to the U.S While en route to an NRA meeting in Florida, Tim stopped off in Washington, DC to meet with the Japanese Ambassador to the United States Mr. Ryozo Kato and his wife Hanayo. This was their first meeting, and a mutual friend, Mrs. Yuki Moorman, introduced them. Tim and Mr. Kato discussed the CIA’s interest in developing more courses focused on Japanese ingredients, techniques, and traditions. The ambassador was very supportive and will work with the CIA to promote and back the idea. Prior to becoming ambassador, Kato-san was the Commissioner of Major League Baseball in Japan. As it turns out, he has been a huge Pittsburgh Pirates fan for many years.
mise en place no.69, June 2015
peter mondavi, sr. celebrating with tim ryan
Salt is my favorite ingredient. It brings out true flavors in dishes you prepare. Mark gentile
i got this tattoo while on R&R from iraq. iâ€™m representing all the vegetables i cut up during my deployment! jasmine moore
this is a quote from poet charles bukowski. when i read it i immediately thought of my passion for my work. aerika hothouse
Once reserved for bikers, tattoos are now ubiquitous. Here, CIA students express their culinary inspirations, obsessions, and dreams with these cutting-edge tattoos. We thought youâ€™d enjoy a glimpse of what the next crop of culinary leaders is saying with their tats.
my koi fish represents my passion for japanese culture and cuisine. damien wilson
i like the idea of a chefâ€™s knife with a feminine edge. rachel banks
i have the ultimate sweet tooth. i love cupcakes, ice cream, and lollipops. courtney hamblin
work, heart, and blood. logan pettinato
this is about my love of baking and pastry, and my grandmother who gave me my first rolling pin. zoe hoffman
mise en place no.69, June 2015
this shows how much i love what i do and how far iâ€™ll go to show it. nicholas brand
this tattoo is about my future in the industry and my love of everything pig. jake kuznetsoff
Women in Foodservice Maneet Chauhan ’00 A Passionate Start To hear her mother tell it, Maneet Chauhan ’00 was born with a ladle in her hand and a passion for food. The family lived in Ranchi, a small steel company town where workers and their families came from all over India, bringing with them their own regional cuisines. Maneet would go from house to house, claiming her own mother hadn’t fed her, so she could taste the food these “aunties” were preparing. She peppered each of them with questions about their recipes and came away with a broader understanding of Indian cuisine than she would have had if her family had lived in an isolated village. And while others in her family remember events by who was in attendance, Maneet remembers them by the food. She can recite complete menus served at family weddings from years ago. Clearly, she experiences the world through the lens of food.
Seeking Out the Best “Do whatever you want to, but be sure that you excel at it,” intoned Maneet’s father when she told him she was going to pursue a career in the food world. It is advice she took to heart and has followed all her life. She sought out the best hospitality school in India, and chose the three-year program at WelcomGroup Graduate School of Hotel Administration (WGSHA). While there, she worked at the Le Méridien in Delhi and enjoyed a terrific experience. In her final year at WGSHA, her chef-instructor told her that if she wanted to go
While working there, she learned that the owner of Vermillion, Rohini Dey, was looking for a chef to head her New York City location. Maneet got the job, and spent eight years at Vermillion as executive chef. “My crusade was to bring fresh, aromatic Indian flavors to Americans,” Maneet explains. “In India, we have always cooked in a ‘farm-to-table’ manner. I wanted to execute my food in the same way here.”
The World Catches On
further she had best go to the CIA—“the epitome of culinary schools in
Her time at Vermillion brought her to the attention of the world.
She was asked to compete on Iron Chef America against Masaharu Morimoto, and describes the moment as a dream come true. Soon,
Foreign But Somehow Familiar On a cold January day in 1999, Maneet strode onto campus and saw Roth Hall looming ahead. Her first thought was, “I belong in this place.” Despite experiencing some culture shock—after all, it was her first time outside of India and her first snowy winter—Maneet felt herself with kindred spirits. “I was under the same roof with 2,000 other people who shared my passion,” she explains. Maneet immersed
Maneet was offered the opportunity to compete on The Next Iron Chef, which ultimately led to her recurring role as a judge on Chopped. She simply loves being on the show. “The public’s obsession with the show is amazing,” she says. “And I really love my Chopped family, the camaraderie, and the chance to represent a cuisine that has been underappreciated so far.”
herself in the culture and pace of CIA life. She became editor of
A New Chapter
La Papillote, served on the judiciary board, was a tour guide, and
In 2013, Maneet authored her first book, Flavors of My World. In it she
became a resident assistant. If there were events on the weekends,
explores cuisine from 25 different countries and gives each an Indian
she volunteered to work them. Her days were spent learning classical
twist. Around the same time, she and her husband, a businessman
techniques and she reveled in the opportunity.
in the hospitality industry, decided it was time for her to open her
Manneet’s CIA graduation was a happy day. Her sister from Chicago
own restaurant. Their partners suggested Nashville as a location.
and her grandmothers visiting from India were there to watch her snag
Reluctantly, they visited the city and came away totally enthralled
all three baking and pastry awards during the ceremony. Flying high,
by the personality and dynamics of the dining scene there. And so
Maneet felt ready to take the culinary world by storm, but quickly
was born Chauhan Ale & Masala House, a fun and hip place that
came up against a harsh reality.
demystifies Indian flavors—take, for example, the chicken tikka masala
Lemons into Lemonade Maneet was at the CIA on a student visa. She thought she had lined up a job with a renowned chef in New York City, but when his team realized that it would have to sponsor her to keep her in the country,
poutine! A cornerstone of the restaurant is the beer program. Maneet worked with a local brewery to come up with 15 different spiced beers with combinations like saffron-cardamom. They are hugely popular.
A Passionate Embrace
that offer disappeared. At the time, her aunt and uncle were opening
Maneet takes on life with enthusiasm and joy. She sees challenges as
an Indian restaurant in New Jersey and offered to sponsor her for
opportunities to find solutions, disappointments as a chance to plot a
residency. It was not what she wanted, but as with everything Maneet
new path, and successes as occasion for celebration with family and
does, she simply decided to embrace the situation. Over the next
friends. She loves to discover cuisines from around the world and
four years, she worked both front and back of the house, took the
then playfully tweak them with Indian flavors. Now a mother of two,
restaurant from 70 to 120 seats, and added banquet service. She got
Maneet has come to understand that motherhood doesn’t diminish
real experience managing that stood her in good stead.
your capacity for work, but rather energizes you. She is motivated by
On a trip to Chicago to visit her sister, Maneet was lured into taking a
the desire to show her daughter and son that they can reach for the
job at Monsoon, an Indian fusion restaurant, which has since closed.
stars and take in the world with a passionate embrace.
mise en place no.69, June 2015
KUDOS Honored in Singapore Chef Eve Felder ’88, managing director of the Singapore campus, was honored by the American Women’s Association of Singapore with the 2015 International Woman of the Year Award in the business category. The ceremony was presided over by Crystal Wagar, wife of the U.S. ambassador. Before overseeing the opening of the CIA Singapore, Chef Felder spent 16 years at the New York campus as a professor and dean. Before that, she worked with Alice Waters at the famed Chez Panisse in Berkeley, CA.
Three New York Rising Stars In February, StarChefs.com honored three CIA graduates as 2015 Rising Stars in the New York City culinary scene. Joseph “JJ” Johnson ’06 was named the city’s up-and-coming community chef, Andrew Whitcomb ’09 earned the award for top
philip tessier ‘99 and thomas keller embrace after learning the u.s. took 2nd place at bocuse d’or
new sustainability chef, and Matt Danzer ’00 was recognized as having embodied the Rising Star concept with his Uncle Boons in NoLIta—north of Little Italy. In the past year alone, Johnson was named to both the Forbes and Zagat “30-Under-30” lists and made the Eater list of “Young Guns.” Esquire magazine named his Harlem restaurant, The Cecil, Restaurant of the Year. Whitcomb earned his sustainability chops after graduation by cooking for Ken Oringer ’89 at Oringer’s innovative farm-to-fork restaurant, Earth, in Kennebunkport, ME. Danzer worked for acclaimed chef Thomas Keller at both The French Laundry and Per Se before he and his wife opened the instantly popular Uncle Boons in 2013.
U.S. at Culinary World Cup
Bocuse d’Or—Ascending the Podium On January 28, the American team competing at the world-renowned Bocuse d’Or made culinary history when a graduate of the CIA ascended the medal stand for the first time. Philip Tessier ’99, chef for Team USA, earned second place in the biennial competition in Lyon, France. Before taking on the challenge of representing the U.S. at Bocuse d’Or, Tessier spent the past three years as executive sous chef at Chef Thomas Keller’s The French Laundry in Yountville, CA. Chef Keller is also a CIA trustee and president of ment’or, a nonprofit foundation that supports Team USA’s efforts and trains chefs for the Bocuse d’Or competition. Prior to this win, the best finish for the American team was sixth place, back in 2009. This year, Norway barely edged out Team USA to take the win with 1,662 points. The U.S. had 1,653. Third-place Sweden had 1,610 points.
Joseph Albertelli ’05, Aaron Haga ’07, and Corey
“The Culinary Institute of America is extremely proud of graduate
Siegel ’10 were part of the six-person American team
Chef Tessier’s unprecedented accomplishment at the Bocuse d’Or,” said
that took first place in cold foods at the Culinary World
President Tim Ryan. “I am not surprised that it was a CIA graduate who
Cup held in Luxembourg. Patrick Mitchell ’81 earned
broke through to medal for the first time, as our alumni have a history
an individual gold medal in the Single Exhibitor—
of groundbreaking success. We are also proud of the contributions made
Chefs category. Overall, the U.S. team finished in third
by fellow alumni Grant Achatz ’92 and Jérôme Bocuse ’94, who have
place just behind Singapore and Sweden.
played important roles in Team USA’s rise to the top.”
The Food Business School at the CIA
Center for Executive and Graduate Education of The Culinary Institute of America
You’ve graduated. You’re working. And you’ve been percolating an
3 formats for action-based learning, experience, and practice…
idea in your head for some time now. How does that idea become a
Online Courses: These comprehensive five-week courses provide
thriving new business? How does a promising chef become a world-
broad introductory exposure to key food systems challenges and
class entrepreneur? The Food Business School (FBS) may well provide the help you’ve been looking for. The new center for executive and graduate education of the CIA is the first of its kind to be completely dedicated to food entrepreneurship and innovation, providing world-class experiential education within a dynamic professional ecosystem. At FBS, students design, deliver, and lead transformative innovations that address the world’s most pressing
opportunities for innovation. They teach students to think critically and creatively, and develop foresight and confidence in entrepreneurial settings. Innovation Intensives: These three-day rapid iteration workshops at the Greystone campus enable participants to take an idea, shape it, prototype it, then test and ready it— and themselves—for the
food-systems challenges—and greatest business opportunities.
marketplace. Small cohorts practice in teams and create a practical
FBS Dean and Executive Director William Rosenzweig says, “At
The Food Business School, we guide and empower innovators at all
Venture Innovation Program: This 30-week hybrid program (in-
stages of their careers to become the successful catalysts of tomorrow’s
person and online) teaches key principles of entrepreneurship and
food solutions.” And CIA President Tim Ryan sees FBS as a strategic
innovation processes while charting a lean “explore-prepare-launch”
extension of our college’s unique capabilities and resources to serve a
process to transform an unmet need into a new business.
broader and vital constituency. FBS offers you a suite of online and on-site programs taught by
The Food Business School might just be your next step to taking your
accomplished industry practitioners and faculty from leading business
bright idea into the light of day. For more information, to join The
schools. All FBS programs focus on the practice of transforming ideas
Food Business School community, or to register for classes, check
into scalable new ventures and innovations, and helping enterprising
out: TheFoodBusinessSchool.org, @foodbizschool on Twitter, or
innovators become entrepreneurial leaders.
TheFoodBusinessSchool on Facebook.
mise en place no.69, June 2015
Beach House Baking An Endless Summer of Delicious Desserts By Lei Shishak ’04 As owner of her own Sugar Blossom Bake Shop, Lei Shishak
My Perfect Pantry By Geoffrey Zakarian ’83 Geoffrey Zakarian, chef, restaurateur, and Food Network star, shows us how
has demonstrated her passion for baking and her unquestionable expertise. Now she is sharing her knowledge by serving up recipes for familiar treats in the easy-to-use and beautifully photographed Beach House Baking. You’ll find such delights as coco hut macaroons, pint o’ Guinness cupcakes, beach bod brittle, and cookies called tsunamis. You’ll want to try every recipe…at least once!
to make delicious meals out of the 50 basic pantry ingredients. Each ingredient is
The New Jewish Table
transformed into three dishes, for a total of 150 recipes. Maple syrup is revealed as maple buttermilk pork roast,
By Todd Gray ’89 and Ellen Kassoff
grilled maple-mustard chicken skewers, and maple
candied apples. The ubiquitous canned black beans are
Married in both business and life,
rediscovered as smoky black bean bisque, roasted black
Todd, an Episcopalian, entered
bean stew with grilled radicchio, and huevos rancheros.
Ellen’s Jewish family by way
The book is fun, fresh, and beautifully photographed.
of food! He embraced Ellen’s family recipes that had been handed down from generation to generation and blended them with modern
techniques, the freshest seasonal ingredients, and an innovative approach. The 125 recipes in this book reinvent traditional Jewish fare in a delectable way!
By Harold Dieterle ’97 and Andrew Friedman In his new book, Harold Dieterle— owner of Perilla and Kin Shop restaurants in New York City—pulls back the curtain for a look inside his kitchen, where his dishes reflect an eclectic mix of New American, Italian, Thai, and German influences. Harold’s “notebook” entries accompany the recipes and point out additional ways to broaden your use of highlighted ingredient.
Carmine’s Celebrates By Glenn Rolnick ’80 If you are planning a celebration and want your guests to come away having deliciously experienced your generosity, Carmine’s Celebrates is the cookbook you are looking for. Featuring more than 100 classic dishes perfect for large gatherings with friends and family, this accessible book makes every day a holiday.
E. M. Statler A Man Ahead of His Time By Elly Erickson
little better service.”
“I’ll meet you at The Statler Lounge.” Very soon, students
And he did just that, in life and in death. In his will, he created
across the CIA’s Hyde Park campus will be saying this on a
The Statler Foundation, with a mission to support education
daily basis as the new Student Commons opens its doors and
and training for the hospitality industry in order to benefit the
students relax or study in the newly created lounge. The Statler
industry as a whole. To that end, the foundation has supported
Foundation recently awarded the CIA a grant for this purpose.
the CIA since its early days back in New Haven. It has walked
In the space, the CIA and The Statler Foundation wish to
beside the college every step of the way, through all of its
establish an atmosphere conducive to conversation
various advances in culinary education. Starting with its first
and contemplation, in honor of Ellsworth Milton Statler
gift in 1958, The Statler Foundation has given the CIA more
(1863–1928), one of the greatest American pioneers of the
than $2.5 million in capital, programmatic, and scholarship
grants. Even today’s students are feeling the reach of E. M.
E. M. Statler (see p. 4) was the innovator behind such
Statler’s commitment to the exceptional. Most recently, The
hospitality standards as providing each guest room with a
Statler Foundation awarded Lea Aclan ’15 and Jaleesa Mason
private bathroom, telephone, writing desk, bed lamp, lit closet,
’14 the highly prestigious Statler Scholarship of Excellence,
and much more. These amenities, unheard of in the U.S. in the
an honor given only to those who exemplify leadership and
early 1900s, were considered cutting-edge, genius ideas. Statler
also implemented the management policy, “The guest is always
“In keeping with the ambitions of Mr. Statler and his wife,
right.” He was one of the first to establish a reduced workweek,
Alice,” says the foundation’s chairman, Robert Bennett, “we
health services, and a retirement program for employees.
want to support well-prepared men and women who meet
What is so extraordinary about E. M. Statler is that he built
high standards and succeed in rigorous education programs,
his vast empire of hotels with only two years of schooling.
so when they graduate they have a commitment to stay in the
At the age of nine, he began stoking fires for a glass factory.
industry. The CIA is such a program, with its reputation for
By age 13, he was a bellboy. Once in the hotel industry, he
excellence, very high standards, and very high quality service.
was hooked. That is why his foundation’s relationship with
The CIA is as good as it gets.”
the CIA is still so relevant. What differentiated Mr. Statler
Elly Erickson is a CIA advancement officer.
from others—and why the CIA wants his name known to its students—was his indefatigable work ethic, intolerance of anything but the highest quality, passion for the industry and his people, and constant risk-taking innovations, which are clearly reflected in his philosophy on business and life: “I don’t take chances, I take risks. There’s a difference. Life forces risks upon us, even if we sit still and do nothing. I prefer to keep moving and choose my own. The only way to success is by hard work, thrift, and service to others. The one who progresses is the one who gives his fellow human beings a little more, a
chairman roberT bennett, scholarship recipient Jaleesa mason ‘14, and viCe chairman peter j. fiorella, jr.
aT Korea: Asian Inspiration Flavorful Gim. It features recipes using edible seaweed, one of the keystone ingredients of the
Tra de Corp •
known as aT Korea—on the book, Fabulous and
Korea Agro-Fisheries & Food Trade Corporation—
산식품유통 농수 공 국
• Korea Agro
Back in 2012, CIA faculty collaborated with the
By Gail Jones
-Fi d she ries & Foo
Korean flavor profile. Last year, aT Korea partnered with the CIA as the lead
and Korean-American celebrity chefs like Roy Choi ’98 and David Chang. And the current fascination with, and popularity of, pickling and preservation ensure Korea’s place in American cookery.”
Hyun-gon Shin, president of aT Korea’s New York office, is enthusiastic about his agency’s affiliation with
sponsor of the college’s annual Leadership Awards, helping
the CIA. “Alumni and students of the CIA are among the
the event raise more than $500,000 for student scholarships.
most influential trendsetters and tastemakers of the culinary
There, guests enjoyed 2014 Augie Award-winner Jean-Georges
world. I look forward to tasting more amazing menu items
Vongerichten’s cocktail Ginger Georgie— made with Korean
incorporating Korean flavors.”
Makgeolli, a grain-based beverage. Jay Weinstein ’88, author
The CIA student body includes aspiring culinarians from more
and chef-instructor at the Natural Gourmet Institute, anchored
than 30 countries. But South Korea consistently leads the way
the aT Korea reception table and prepared King Mushroom
among international students at the college. Donghuyck Yang,
Ssam with Kimchi and Gochujang.
one of 139 enrolled Korean students, is president of the student
Consumers are more ready than ever to experience Asian
Korean Association of the CIA (KACIA). “The biggest reason
flavors. Witness the kudos heaped on the cuisine of the two-
so many Koreans come to the CIA is that Korean parents want
Michelin-starred restaurant Jungsik in New York and Seoul—the
their children to be in the elite of any area of study,” he says.
product of chef-owner Jungsik Yim ’05, executive pastry
Mee-kyoung Kim ’08, marketing coordinator for aT Korea-
chef Jonghun Won ’06, and general manager/wine director
New York, agrees. “The Korean media has featured the CIA
Kyungmoon Kim ’05.
as the Harvard of cooking schools, and Koreans love to pursue
“People want bold flavors without all the calories,” says Lon
the best!” KACIA has created sold-out events on campus like
Symensma ’99, executive chef of ChoLon in Denver, CO, a
“Pocha,” showcasing the late-night street/bar food of Korea,
2011 James Beard Award nominee for Best New Restaurant in
and “The New Past,” featured seven courses with beverage
America. “Asian ingredients offer that with lots of spicy, sour,
pairings representing the different regions of South Korea.
salty, and sweet tones that are balanced together like yin and
“Asian flavors are megatrending,” says CIA Vice President of
yang, without all the cream and butter.” Suzanne Storms ’98,
Advancement and Business Development Victor Gielisse. “Our
assistant professor of culinary arts at Woosong University in
partnership with aT Korea has come at an opportune time. We
South Korea, agrees. “Korean foods and cooking techniques
look forward to continued collaboration in the future.”
grew with the influence of South Korea’s increasing affluence
Gail Jones is a CIA advancement officer.
Why Give? larry levy
Lawrence F. Levy
How do you give?
Founder/Managing Partner of Levy Family Partners
I have always had a passion for food and am on a journey to change
Donor: Larry Levy Scholarship
What motivates you to give? After a chance encounter with a CIA alumna at a special event we held, I took special note of her technical, professional, and personal skills. She revealed that she was a CIA graduate and it was clear that her presence made the celebration even more special. The personal attention to detail during our party was noted and in my mind this professionalism set The Culinary Institute of America apart from other culinary schools.
How do you give? Through relationships forged with the CIAâ€™s leadership, I came to know the college many years ago. I have long honored the core values and mission of the CIA and have opted to support the Institute in more ways than one. In 2008, I made my first scholarship pledge for educational purposes to CIA students. Since then, through that scholarship, more than 20 students have gone on to fulfill their dreams. I am equally proud of the fact that many of the internationally acclaimed restaurants started under my leadership have sustained countless students during their externships.
the way we eat. It has been 40 years since Levy Restaurants was founded. We are internationally recognized for specialized foodservice and have led the market share in high-end sports and entertainment venues. Under my leadership, Levy Restaurants has hosted and continues to cater events such as the Kentucky Derby, World Series, Major League Baseballâ€™s All-Star Game, Super Bowl, GRAMMY Awards, U.S. Open Tennis Tournament, and the NHL and NBA AllStar Games. I take great pride in supporting the future change-makers of the world and I look forward to seeing how CIA students change our future.
Giving’s Impact peter and frances bonk with kirsten thorn ‘15
Kirsten Thorn ‘15 Bachelor’s in Culinary Arts Management
made here. From the students I have grown with, chefs who pushed me to strive for more, professors who challenged me to deepen my understanding, and administrators who supported and believed in me.
I am so thankful to be a part of this community of invested educators.
Peter and Frances Bonk Honorary Scholarship The Larry Levy Scholarship
What do you do outside of class?
Describe your life prior to coming to the CIA.
Outside of class, I enjoy craft projects. As with cooking, I love making things with my hands and giving away these trinkets. My favorite
My passion for food was actualized early on. Looking back I can
Sunday pastime is crocheting. It amazes me how one piece of yarn can
remember a few “aha” moments—like when representatives from
have so many outcomes. I’m also an animal lover and have a rabbit
King Arthur Flour came to my elementary school to teach us bread
named Winston. I find relaxation in yoga and always strive to make
baking, and when my five-year-old discerning palate noticed that my
time for my family.
grandmother switched from fresh to frozen squash. My first job in a kitchen was at a small French bistro with an entirely female kitchen
What are your plans for the future?
staff. These women taught me that there were no limits to what I could
I am sure that I want to travel everywhere, maintain the high
standards I’ve been taught, do something I believe in, and teach the
What motivated you to attend the CIA? I remember my first visit to the CIA. My chef and mentor brought me to lunch at American Bounty and the dean of students gave us a
next generation all I can. The job title is the one thing I haven’t quite figured out. But as long as I can maintain integrity and continue to grow, there is nothing I can’t do.
tour of the school. The environment was like no other. Kitchens were
How has the scholarship program helped you?
classrooms and students worked to feed their peers. On the drive
My mother is a schoolteacher and the sole provider for our family. She
home, I was silent, my eyes wide, and my head filled with the idea
taught me about the strength found in independence. Education comes
of “blocks” and three-week cycles. I knew the CIA was dedicated to
with a cost, but I believe you can never truly put a price on something
constant growth, and I knew I could flourish there.
so valuable. I cannot thank enough those who give for helping relieve
What has been the best part of being at the CIA? The people. The CIA has brought together such a vast collection
so much stress on my family. Their generosity has influenced me to create a scholarship fund in the future, so I can truly thank those who have helped me by paying it forward.
of talented and dedicated leaders. I cherish the relationships I have
Lionel Bibeau is now retired. He and his wife Marlyn have
two daughters. Lionel’s lifelong hobby is
Rudolph W. Simchak, Jr.
is a swimming instructor/swim coach at
Melissa Carroll Brannon is a wedding
is retired and living in Rio
the YMCA in Dunmore, PA and volun-
planner/designer/owner of Uncommon
teers as a CIA mentor.
Events in Harrison, PA. She recently
oversaw a series of events in England. She
oil painting. During his career he worked at The Wawbeek on Saranac Lake, NY, Dartmouth College in Hanover, NH; and the Adirondack Correctional Facility in Ray Brook, NY, where he was head cook for 14 years and food administrator for two—to name just a few.
David W. Orio is regional manager for Bakery de France
in Rockville, MD. The position gives out the U.S. When he is not traveling for work, he enjoys spending time with grandchildren.
a culinary educator at Diman
Vocational Technical High School in Fall River, MA for the last 42 years. His students have earned five SkillsUSA National Gold Medals. David has been married for 50 years and has two children and two grandchildren.
operator of West Dover Joe’s in
West Dover, VT.
David the opportunity to travel through-
his two beautiful daughters and four David A. Viveros has been
Brett J. Sewing is owner/
felt her CIA experience was invaluable as she worked with the best caterer in London in the best hotels there. Karen (Kaehler) Wooley is head of culinary innovation for Red Robin in Englewood,
Steven J. Berkel received an
Emerson Excellence in Teach-
ing award. The award pays tribute to area educators—from kindergarten teachers to college professors—for their achievements
Ann Marie Allen-Soohoo is corporate chef for Sub-
Zero Wolf. She recently took part in the
Tom E. Cassella is cheese
and dedication to the field of education.
maker for Maplebrook Farm
opening night gala for the company’s new
Each honoree received a Tiffany & Co.
state-of-the-art showroom in Pine Brook,
crystal apple, as they are honored for
NJ. Also in attendance were Bill Doyle
their vital role in shaping students’ lives.
’84 and Colleen Murphy Morrow ’84.
in Bennington, VT. He is an avid bicyclist. Charles L. Dekranis is retired. During his career he has worked at places like The Mansion on Turtle Creek in Dallas, TX and The Broadmoor in Colorado
Steven K. Wilson worked
Springs, CO. In his retirement he enjoys
for Hartford Hospital for 20
fishing for salmon and hunting moose.
years, where he served 7,000 meals a day. In 2014 he retired. Fellow classmate Robert Howard ’69 and Steven still enjoy fishing trips together.
Anthony Meyer is an agent for New York Life in Las
Vegas, NV. His position allows him to help people manage their money, assist
Daniel Patrick Kennedy ’81
James F. Outt ’61
John George Spann ’82
Douglas M. Agnew ’68
Harry G. Teich ’82
Stephen W. Benson is chef
with setting up business insurance plans,
Claudio G. Santos ’68
Lawrence Alan Bressler ’83
at Martha & Mary Senior Liv-
and change their lives financially. He still
Thomas R. Blaske ’69
Christopher L. Majer ’83
ing in Poulsbo, WA. The facility recently
enjoys cooking and baking, and has been
received the “Best in Class” NuStep Pin-
cooking with friends using a low carb/low
Bruce MacDonald Bell ’70
Patrick J. Baker ’84
nacle Award, recognizing senior organiza-
glycemic load diet.
John M. Panasuk ’71
Dennis Jess Dwyer ’86
John B. L. Schopfer ’72
Margaret C. Kowalski ’88
Merriann Bell is owner of
James Andrew Lennox ’73
Jonathan E. Bennett ’89
Rattlesnake Plants, an organic,
Dana S. Niewadomski ’73
Franklin Warshaw ’89
Glenn Nicholas Humphrey ’74
Brian J. Murphy ’91
with a large root cellar to accommodate
Christopher N. Shull ’74
Michael James McGettigan ’92
the harvests from her orchard and gar-
Clifton W. Williams ’75
Matthew Sumrell ’93
dens, plus a courtyard for farm-to-table
Michael A. Marra ’76
David K. Cooke ’94
CIA pals. Jerrold Boucher is a personal
Steven F. Swanson ’76
Christopher F. L’Hommedieu ’94
chef in Pinellas Park, FL. Michael Soper
William H. Fontes ’77
Gretchen Ann Randall ’98
lives in Washington, DC and has self-
Emily Burten-Werksman ’78
Angelo J. Pappalardo ’01
Gary L. Fenimore ’78
Cal James Smith ’05
Paul J. Hanke ’80
Brittany Leigh George ’08
tions supporting healthy aging through whole-person wellness programming.
Kenneth B. Benson is adjunct professor at Austin Community College in Austin, TX, as well as education associate of Pflugerville Independent School District in Pflugerville, TX. Kenneth is the proud grandfather of Emmanuel “Manny” Benson. Dennis F. Konarski is director of hospitality studies of culinary arts at Henry Ford Community College in Dearborn, MI, where he has been employed for more than 41 years. John C. Paxson is self-employed with Paxson Corporation, an independent operator of casual concepts. Currently he is working on a new project—The Monkey Bar—in Sarasota, FL.
John M. Bell ’55
heirloom nursery in Lyle, WA. She is currently building a new grid-tied solar home
dinners. She would love to hear from her
published his cookbook/memoir Meet Me at the Bar—I’m Hungry.
Marie C. Taylor is kitchen
Frances Lynn McCormick ’80
manager/baker at Cooper’s
Seafood House in Scranton, PA. She also
Junior Food Scientist
Charles Carroll is executive
owner of Magnum Auto Sales in Dayton,
chef at the River Oaks Coun-
try Club in Houston, TX. He was recently named president of the World Association of Chefs Societies (Worldchefs). The global network of 10 million chefs in 105 countries is committed to sustaining and improving the standards of global cuisine.
Curtis Cooke is executive chef for Cal-a-Vie Health
Spa in Vista, CA. Peter Morris is chef at Langosta Lounge in Asbury Park, NJ. In April 2014, he won the New Jersey Restaurant Association’s first annual Top
Douglas D’Avico is chef de
New Chef of New Jersey competition.
cuisine at the Union League
Club of Chicago, IL. Barbara Ann Hulick has formed a food safety resource company, The Albury Group LLC. Previously she was director of food safety and product improvement at Country Fresh LLC in Houston, TX. Martin M. Lespier is executive chef for Compass Group at Jenner’s Pond Retirement Village in West Grove, PA.
Eric Robert Ambrose welcomed a beautiful
daughter, Annabella Rose, in July 2014. Heather Asbury is general manager of Lucia’s Restaurant in Minneapolis, MN. Heather considers Lucia Watson, owner of the restaurant, the “the Alice Waters of the Midwest.” She is proud to work for her. Jessica (Wegrzynski) Barone and husband Matthew Barone ’03
Luis A. Castanho is executive chef/co-owner of Pasta
Vita, Inc. in Old Saybrook, CT.
Germán Caceres is executive chef for Roast Kitchen
Concept Restaurants in New York, NY. He is in charge of recipe and concept
were blessed with a beautiful baby boy in January 2013. Jessica is currently culinary arts instructor at Kearney High School in Kearney, NJ.
Melanie Ann Danna is
Derrick James De Lise is
executive chef at Brookdale
Senior Living in Spring, TX.
development for four restaurants and will take on more responsibility as the company grows. He got married in 2013.
general manager of Burger
Victoria L. Mowbray owns Parker’s
Fi in Poughkeepsie, NY. Jorge Alfredo
Grille & Tavern in Avon Lake, OH.
Guzmán is executive chef at the new Surly Brewing Brewery—The Beer Hall
Karen (Masri) Craddock was awarded a 2015 Five
Star Wealth Manager award for financial planning and recognized in New York magazine.
MN. Phillip Sydenstricker is executive chef for Compass Group at the Morrison Healthcare facility in Los Gatos, CA. He and Christina (Filice) Sydenstricker ’05 were married seven years ago. They are the proud parents of two little girls.
Doan Shockley is director of Martin Ulisse Imports in
Corpus Christi, TX. He imports wine from Southern Italy.
and Company Store—in Minneapolis,
Shinae McBean-Ortiz is chef/manager for the New
York City Department of Education—Office of School Food Nutrition in Long
Charles Lee is executive chef
Island City, NY. Shinae welcomed son
at Hospital Corporation of
Johnny Samuel Ortiz in December 2013.
America in Nashville, TN. Roey Levi is
mise en place no.69, June 2015
Jon Sheehan is head chef at Anna
After graduating with his bachelor’s degree in culinary science, Evan Bollers ’14 went straight to work for Ocala, FL-based Signature Brands, a manufacturer of specialty baking and dessert decorating products, including kitchen classics like Betty Crocker and Cake Mate. “I work on the New Product Development team, where one of my core responsibilities is to develop, with direction from the company’s market research, both new products and line extensions for existing products,” he says. “I dedicate a lot of my time to scaling up formulations that I have been working with in the lab so they can be produced on a larger scale in a plant environment. I also often have to design experiments to test claims we are making on labeling or to qualify different suppliers; I spend a lot of time talking to vendors of raw materials so they can help provide me with the ingredients and flavors I need to meet the goals of my projects.” Evan’s CIA education informs and shapes his work every day as he continues his journey of lifelong learning. “What I got from my culinary science degree was problem-solving and critical-thinking skills, as well as the ability to speak in the language of science,” he says. “Thanks to my degree, I’m able to communicate with the scientists who work around me, while still having an anchor in food science and professional cooking that guides and dictates the way I work and develop products. There are a lot of skills I developed in food safety and microbiology at the CIA that could help me take on a role in food safety and quality control in the future as well.” Another vital skill Evan gained from the culinary science program was effective researching, including seeking out the correct source for the most reliable information and learning how to ask the right questions. Through the curriculum, he also learned how to properly synthesize information from experimental results and other sources, and present information clearly and accurately to others who need it to make strategic business decisions. Evan recalls his CIA days with fondness. “For me, the pleasure of studying and working alongside people who are just as passionate about a certain topic as I am was priceless,” he says. “There’s a certain camaraderie that was developed between all of us and our teachers in the Culinary Science Department, that I’ll never forget. It motivated me to work harder and do things I didn’t think I could do. I know I’ll be glad that I have the CIA’s name on my résumé, but in the end, it was the zeal and ability I developed from working hard in a team to meet goals and accomplish great things that I will value the most about my education.”
and pastry chef for Sweet Hearts Pâtis-
sor at Wheatleigh, both in Lenox, MA.
serie in Annapolis, MD.
Jeremy Kaplan started a community service project and blog called the Food
Memory Project. The mission is to
Deepak Ballaney is chef/
connect people through cooking and
owner of International
sharing meals together inspired by food
Wings Factory in New York, NY. He
memories. If you are interested in getting
opened the restaurant a few days before
involved, visit foodmemoryproject.org.
the Super Bowl in 2013. He sold 9,000 wings that Sunday and has never looked
back. Corrie Beezley is resident chef/ wine educator for Hall Winery in St.
pecting their second child in August 2015.
chef and registered dietitian. Stephen Gregory Grillot, Jr. is currently head chef at Tierra Verde Developments in
lynn and jeremy, class of ‘12
CT. Stephen Withall is executive chef
Hardy is line cook/prep cook for Settlers Family Restaurant in Batavia, NY.
Audrey Lena Scheib is bread sous chef at St. Philip Pizza Parlor + Bakeshop in Austin, TX.
Wichita, KS. Lindsey (Czuprynski) Liffey’s Irish Restaurant in New Haven,
was married on October 11,
2014. April and her husband are also ex-
Helena, CA. She also works as a personal nicole and steven , class of ‘10
April Elizabeth Gerstner
Company in Grand Rapids, MI. When he is not baking, Brian enjoys beer and wine
Giovanni Abbate is cook
for Word of Mouth Restaurant Group at
Lindsey was recently married to James
Stinky’s Fish Camp in Santa Rosa Beach,
Hardy. Keith Michael Krajewski
owner of Spice Sea Gourmet, a food truck
FL. In 2012 Stephen was married. He and
has worked for more than two yeas at
Modena, Italy. Roshara Sanders is
located in San Antonio, TX. Her business
executive chef at the Southbury Lutheran
his wife enjoy traveling, outdoor activities,
Marigold Kitchen in Philadelphia, PA.
was named Best Food Truck and she was
Home in Southbury, CT.
and the beach.
He made his way through the ranks and
named Sharp Chef in the 2014 issue of
is now executive chef and part owner.
San Antonio Magazine.
Joseph Nickolas Lucci is executive chef at Marketplace
Kitchen & Bar in Danbury, CT. He married classmate Danielle Vance ’09 at Saltwater Farm Vineyard in Stonington, CT in October 2014.
Philadelphia magazine’s 50 Best Restaurants list. Laurelin La Mason is chef de cuisine/owner of Fête, a gourmet meal service and catering company in New Orleans, LA. Chef La Mason spends her summers catering in Maine. During the
Justin Curtis Blankenship
chef every Monday night at the Blue
recently became the culinary
Hill Inn. She has been invited back for
arts program instructor and director
summer 2015 to be the executive chef on
for James Madison High School in San
Mondays and Tuesdays. In January 2014
Antonio, TX. He is excited to be teaching
she welcomed her son, Alexander Luna
at his alma mater, where his culinary life
Rodriguez. Brian Lussier is head baker/
began. Kristen Rose Rowell is owner
bakery manager for Nantucket Baking
Brittan Dawson is executive chef at East End Grill in
Somerville, MA. Nicole DelGuercio and Steven Gullo ’10 (top left) were married in August 2014. They met at the CIA and are both currently working at the Wayne Hotel outside of Philadelphia, PA. Nicole is dining room manager and Steven is sommelier. Jacqueline Johns is pastry sous chef for Canucks Sports & Entertainment in Vancouver, Canada. Kelly Anne Morrison is executive sous chef at Trio Grill in Falls Church, VA. Kenneth Dean Raponi is executive chef at Tabu Grill in Laguna Beach, CA.
Show Us Your Tattoos
Luis Alfonso Rivera is sommelier at Il Posto in Brooklyn, NY.
Priscilla Nicole Aragon is catering director at Arcodoro
& Gourmet Sardinia in Houston, TX.
Now that we’ve shown you our students’ tattoos (p. 20), we’d love to see yours. Send in a high-resolution image of your favorite culinary tattoo (300dpi) to: email@example.com and firstname.lastname@example.org Please include a line or two about what it means to you. Your ink just might make it into an upcoming edition of mise en place!
at Osteria Francescana in
The restaurant secured the #2 spot in
summer of 2014, she was the executive
making. Whitney Matthews is chef/
Gerard Thomas Kenny II is chef de partie at the Four Seasons in Houston, TX. Analisa LaPietra is chef at Primo in Rockland, ME.
Lynn Hughes and Jeremy Wells ’12 (above) met at the
CIA and married in October 2013. Lynn is baker at Kripalu Center for Yoga in Stockbridge, MA. Jeremy is sous chef at
Making a Difference Almost 40% of CIA students are referred by our alumni! Any prospective student you refer is eligible to receive a $1,000 Alumni Referral Scholarship as well as other scholarship opportunities. You can change a life. It’s easy. Just visit www.ciaalumni network.com/refer.
Gateways Inn and dining room supervi-
It’s Tradition. It’s Fun. It’s Connection. Be part of the
5th Annual “Run For Your Knives” 5K Walk/Run Homecoming Weekend Saturday, September 12, 2015
The CIA Alunni Council is proud to lead this successful and growing event on campus during Homecoming Weekend. You’re invited to: • Participate in the 5K Walk/Run and show everyone how it’s done. • Raise funds for student scholarships. • Increase awareness about health and fitness while having fun. We’re not just running and walking…we’re changing lives by handing out scholarships to students right on the spot after the race! • Donors have the pleasure of presenting their very own scholarships to students on September 12. • You can direct your annual gift to the “Run For Your Knives” 5K Walk/Run and help a student achieve his or her dream of a CIA education! Last year, we gave out more than $32,000 in scholarships to students. You can imagine the excitement and joy our students experienced. We are hoping to top that number and reach our goal of $50,000! For more information about the event and how you can participate, contact Lisa Vanata at l_vanata@ culinary.edu or 845-905-4279.
mise en place no.69, June 2015
The Culinary Institute of America Alumni Relations 1946 Campus Drive Hyde Park, NY 12538-1499
2015 Friday & Saturday • September 11–12, 2015 You won’t want to miss: • Networking Cocktail Reception • Campus Tours of our new facilities • Demos and Presentations • Student-Sponsored Events • 5th Annual “Run For Your Knives” 5K Walk/Run
Register now at www.ciaalumninetwork.com or call us at 845-451-1401. Hope to see you there! Alumni Relations Admissions Advancement & CIA Websites Career Services 845-451-1401 1-800-285-4627 Business Development ciachef.edu 845-451-1275 ciaalumninetwork.com 845-905-4275 ciaprochef.com ciagiving.org ciarestaurantgroup.com ciawine.com
Student Financial & Professional Development Registration Services 1-800-888-7850 845-451-1688
General Information 845-452-9600
Published on Jun 19, 2015
Mise En Place is the college magazine for alumni and friends of The Culinary Institute of America, and reflects its principles and core valu...