’05
Jordan Green is the admin-
annually. Kaiulani Tellez-Giron and
istrative chef at The Produce
Stewart Lee Talbot ’10 are planning a
Station, a retail and catering company in
fall 2016 wedding.
Ann Arbor, MI. John H. Peper is executive chef at Tarrytown House Estate and Conference Center in Tarrytown, NY.
’08
’11
Caitlin (Benway) Acri and Jesse Acri ’11 were married
in November 2014. Robert S. Miller is
Gia Sabine Rabito is a clini-
owner/operator of The Copper Penny in
cal dietitian at the University
West Liberty, IA. He and his team are
of Iowa Hospitals and Clinics in Iowa
the winners of the 2014 Iowa Best Bite
City, IA.
Challenge. Cameron Rahtz is forager/ larder manager for The Restaurant at
’09
Brittany B. Carfrey is restaurant manager at Lure Res-
taurant, a part of Fifth Group Restaurants in Atlanta, GA. Her husband Thomas Carfrey ’09 is executive chef/partner at
Meadowood in St. Helena, CA.
’12
Jacqueline Colello is assistant pastry chef at the
Westchester Country Club in Rye, NY.
The Capitol Grille, also in Atlanta. Brian J. Vandermause is executive chef at Los Robles Hospital and Medical Center in Thousand Oaks, CA.
’10
’13
Tyler O’Laskey and Aubrey King ’13 met at
the CIA and married in August 2014. They are chef/owners of Butter & Salt,
Nicholas Ahrens is product
a private chef and catering company in
applications culinologist for
Lake Tahoe, NV, where they are commit-
Bay State Milling in Quincy, MA. He
ted to growing their own produce. Ryan
recently got married and had a son.
Teleha is chef for Jackalope Lakeside in
Kimberlee Ann Martin has a two-
Lorain, OH.
year-old daughter and got married in September 2015 in Taunton, MA. Patrick Smith is sous chef at Old Ebbitt Grill in Washington, DC. Restaurant Business magazine named Old Ebbit the third-
’14
Emma Pribish is a cook for The California Grill at Walt
Disney World in Orlando, FL.
highest-grossing independent eatery in America—earning more than $26 million
victoria displaying and wearing her edible flowers
Sweet Offerings Victoria Zagami ’09 has gum paste and fondant in her DNA. For most of her life, her parents owned and operated Made in Heaven Cakes in Brooklyn, NY. So it wasn’t a surprise to anyone when she decided to enroll at the CIA as a baking and pastry arts student. She took her externship at Colette’s Cakes to work with renowned New York City pastry chef Colette Peters. But even though cake decorating was Victoria’s passion, she wanted to expand her repertoire and spent the first few years after graduation experimenting with bread baking. She also worked the line as a pastry chef and at the cookie station at Bouchon Bakery. In 2012, Victoria went back to her roots and took over the family business, Made in Heaven Cakes. She recognizes what an honor it is to be able to continue her family legacy and feels the responsibility of growing the business into something new and fresh. Most recently, her flowerpot cakes with gumpaste flowers were featured in O, The Oprah Magazine. Victoria certainly appears to be up to the challenges she has set for herself. Life, right now, is sweet!
In Memoriam John M. Panasuk ’71
Christopher L. Majer ’83
John B. L. Schopfer ’72
Thomas M. Ernst ’84
Paul R. Dion ’73
Gerard M. Fisher ’84
James Andrew Lennox ’73
Elizabeth Anne Calistri ’85
Glenn Nicholas Humphrey ’74
James P. Myers ’85
Stephen R. Schweitzer ’74
Michael Daniel Ex ’87
John M. Adams ’77
Neil Anthony McCarley ’87
Kenneth John Anders ’77
Robert Wayne Taylor ’87
Michael Heywang ’77
Christopher P. Day ’88
Emily Burten-Werksman ’78
Clark Raines ’88
Robert Cohen ’78
Robert J. Gildersleeve, Jr. ’90
Mark Joseph Braunreuther ’79
Michele Lambert ’91
Walter S. Scheib III ’79
Brian J. Murphy ’91
Frances Lynn McCormick ’80
Gretchen Ann Randall ’98
John George Spann ’82
mise en place no.70, October 2015
aubrey king ‘13 and tyler o’laskey ‘13 married august 2014
33