No. 72, June 2016
O u o rS t g en in s m
ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA
Keep It Going! We’re Almost There! Thanks to the generosity of donors like you, the Building on Excellence Capital Campaign is close to reaching its goal! An exciting development occurred in the fall of 2015 when the college acquired The Culinary Institute of America at Copia in Napa, CA. Copia brings the CIA’s offerings to a larger audience while complementing the Greystone campus, which remains home to the college’s degree programs. The building totals more than 80,000 square feet and contains a 280-seat theater, a 90-seat demonstration kitchen, a library, retail space, classrooms, exhibition spaces, a full-service restaurant, and an array of outdoor gardens. The location’s unique outdoor amphitheater seats more than 700 people. The CIA at Copia will become the new home for the CIA’s Food Business School, food enthusiast programming, and industry leadership retreats and conferences. The Chuck Williams Culinary Arts Museum at the CIA at Copia is expected to open in spring 2017. Made possible by a generous gift from the estate of Chuck E. Williams, founder of Williams-Sonoma, it will become a new attraction in the city of Napa, and a destination for culinarians from around the world. As a not-for-profit college, the CIA relies on donors like you to help fund many of its programs, and there are many naming opportunities available at the CIA at Copia. • Help us create and implement innovative curricula and life-enhancing extracurricular programs. • Partner with us to sustain and grow our world-class facilities. • Support the efforts of the young men and women who dream of being future leaders like you. $100 MILLION
Your gifts help ensure that the next generation of CIA
graduates enjoys the same worldwide prestige that your CIA degree commands today. Let’s keep it going! Please give today at www.ciagiving.org or by calling 845-905-4275.
Dr. Victor A. L. Gielisse, CMC Vice President—Advancement and Business
Flavor: Coming to Our Senses The role our senses play in creating flavor
10 Neurogastronomy Takes on Cancer Using all the senses to make food enjoyable
14 Leadership Awards
Honoring Legends of New York Dining
16 Startup: Who Said it Was Easy!
Intrapreneurship Students Pitch Concepts for The Egg
mise en place no.72, June 2016
13 Across the Plaza
Following the Presidential Trail | Careers in Media Panel Chuck Williams Culinary Arts Museum | Steels Steal the Show on ESPN
22 Education for Life
Book Shelf | Kudos | Tidbits | Reconnect to Your Alma Mater Women in Foodservice
28 Gifts at Work
Wood Stone: Changing the Way We Cook | Paying it Forward Why Give? | Giving’s Impact
32 Class Notes
Class Notes | In Memoriam
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, Senior 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. 72, June 2016 Nancy W. Cocola, Editor
I clearly remember my mother pulling the huge piece of oak tag out of the back
Leslie Jennings, Designer
of the station wagon and handing it over. It was bigger than me! As she drove away from the school gate, the light breeze threatened to pull the poster out of my hands, but I held fast. I was proud of my homework assignment and was
determined to get it up the stairs to my fifth grade classroom. It was a drawing
showing the locations on the tongue that registered sweet, salty, bitter, and sour.
The presentation got me an A+, but it wouldn’t if I were making it in 2016.
Dr. Chris Loss
The science of the brain and its relationship to flavor is an expanding field. If I
were giving that presentation in school today, instead of a piece of oak tag, I’d be lugging in a three-dimensional skull indicating which lobes of the brain are most responsible for flavor perception. It’s not as simple as just talking about the
Editorial Board Dr. Tim Ryan ’77 President
Dr. Victor Gielisse Vice President— Advancement and Business Development
John Fischer ’88
tongue anymore, but it’s certainly more interesting! In this edition of mise en place, we will focus on some of the science behind flavor, umami as a dimension of flavor, how understanding the way the brain perceives flavor can help people who have lost their sense of taste due to illness,
Dr. Chris Loss ’93
and how beer can be infused with different savory flavors.
Douglass Miller ’89
Enjoy your magazine.
Brad Barnes ’87
And, we wanted to share some milestone news about your alma mater! On
May 22 we marked the college’s 70th year providing students with exceptional culinary education. Curious about how the CIA came about, and the influences the college has had on food, beverage, and hospitality in the years since? Check out the Our Story page and video at www.ciachef.edu/our-story.
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:
Nancy Cocola Editor email@example.com
Providing information of interest about the college, its alumni, faculty, and students. Presenting substantive, balanced, and accurate coverage of major issues and events concerning the college as well as highlighting alumni leadership and contributions to the foodservice industry. Creating a forum to help alumni network and build community. ©2016 The Culinary Institute of America All rights reserved. Photography: James K. Morris
Our cover playfully pays homage to the great illustrator and graphic artist Peter Max.
mise en place no.72, June 2016
FLAVOR: Coming to Our Senses By Nancy Cocola Most everyone grew up with the idea that the tongue was the central hub of flavor. We believed that taste buds sensitive to sweet, sour, salty, and bitter resided in specific areas of the tongue. We now know these elements and their new friend umami can be recorded all over the tongue and the inner walls of the cheek. When tastants, the chemicals in foods, are registered in the mouth, signals are sent along nerve fibers to the cranial nerve and then on to the taste region identified in the brainstem. From there the news travels along to a specific area of the cerebral cortex. It only takes a split second for that to happen, and voilà, you know what you are tasting. But wait, that’s taste, not flavor.
The Science of Flavor Flavor is a complex element that requires all of the senses and an understanding of neuroscience, biology, psychology, and memory
Dr. Shepherd’s research divided the sense of smell and its importance in perceiving flavor into two parts—the orthonasal and retronasal systems. The orthonasal system refers to the inhalation of external odors, while the retronasal system is activated by the food we are chewing and swallowing and is found at the back of the nasal cavity. So, though strong cheese on a plate may smell to you like dirty socks, when in the mouth, that same cheese may evoke words like “tangy, milky, grassy, or nutty.” Wine aficionados have used the retronasal sense of smell for years in evaluating wines. They use words like “oak, leather, or wood” when describing the finish of a wine. As far back as 1835, Jean Anthelme Brillat-Savarin was on to something when he said, “Smell and taste are in fact but a single sense whose laboratory is in the mouth and whose chimney is in the nose.”
department of Yale University School of Medicine. In an article he
A Trick of the Eye
authored for the scientific journal Nature in 2006, he coined the term
It has been said many times that we eat with our eyes first. Most will
“neurogastronomy.” This new science brings together molecular
agree that a beautifully plated dish will send off signals to the brain
biologists, neuroscientists, psychologists, physicians, and chefs to study
that pleasure awaits. However, the brain can be tricked. Studies have
the implications of a sensory approach to flavor and how we perceive
been conducted since the mid-1970s regarding how the perception
it. Shepherd focused his work on the study of how the sense of smell
of color affects taste expectations. Scientists and chefs have figured
and neurological circuits in the brain team up to contribute to the
out that it is possible to reduce the concentration of the less healthy
perception of flavor.
ingredients in a dish, like sugar, by simply changing the color of the
to define it. The first inroads into this idea came from Gordon M. Shepherd, a physiologist and professor in the neuroscience
The Nose Knows
food and tricking the brain. In one study, when yellow color was
more pronounced when chicken sounds were played. Their second
introduced into a clear, sweet solution, it significantly decreased
experiment noted that oysters presented in a shell accompanied by
people’s sensitivity to sweetness. When green color was introduced
sounds of the sea were rated as more enjoyable than oysters served in
to the same solution it increased their perceived sense of sweetness.
a petri dish while farmyard noises played in the background. These
Color can even hold sway over a person’s identification of flavor. For
experiments informed Blumenthal’s “Sound of the Sea” dish that he
example, a cherry-flavored drink can be misperceived as having a
offers at his restaurant. It includes seafood, kelp, and seaweed, plated
lemon-lime flavor when presented as a green-colored drink. For chefs,
to resemble the seashore. Waiters bring out the dish and a small
this visual trickery can add to the delight of a meal. For the medical
iPod nestled inside a giant conch shell. Ear buds for each diner allow
profession, it may offer applications in the treatment of obesity and
them to hear the sounds of seagulls and ocean waves as they dine.
Blumenthal has perfectly mastered the senses of sound, sight, smell,
Playing It By Ear
and taste, while banking on his customers’ sense memories of times
In the kitchen, chefs rely on their ears to guide them when creating a dish. Sizzle and snap can indicate different levels of doneness and caramelization. But using the customers’ sense of hearing to enhance flavor expectations wasn’t given all that much attention. We may all remember the drama and heat of the sizzling fajita dish being set on our table. But the use of sound to enhance dining experience was not the norm until recently. In his 2010 article in Kitchen as Laboratory,
by the sea. According to Charles Spence in his book The Perfect Meal, the role of the senses in flavor perception can be divided into two groupings: the external cues of hearing, vision, and orthonasal olfaction; and the internal cues of retronasal olfaction, mouth sensations, and sounds in the mouth. The external cues play an enormous role in our food memories, which are particularly evocative and remain stored in the brain. They inform our expectations of what we are about to eat and can impede or enhance our enjoyment of a meal. “It smells just like
Charles Spence from the Oxford University Crossmodal Research
grandma’s chicken pot pie, but when I bit into it, well, it just wasn’t the
Laboratory explored the contributions of sound to the pleasurable
same,” you might say. On the other hand, when the memories and the
experience while eating and drinking. Spence went on to work with
present flavor profile meld seamlessly, rapture can ensue!
award-winning chef Heston Blumenthal, owner of The Fat Duck in
The perception of flavor is complex and multisensory. New studies are
England, to test out two hypotheses.
beginning to demonstrate how this emerging science can be utilized
First, they served bacon and egg ice cream to two groups. While they
in the health and wellness sector. For now, the information helps
ate, one group heard the sounds of chickens clucking and the other
chefs as they experiment with ingredients that impact how the brain
group heard bacon sizzling. Although the ice cream was identical,
will perceive the food they are creating. We are finally coming to our
participants reported the bacon flavor was more pronounced when
senses when it comes to flavor.
hearing the bacon sizzle and the eggy quality of the ice cream was
Nancy Cocola is the editor of mise en place magazine.
Umami: The Language of Flavor By Christopher Loss ’93, PhD One of the primary focuses of the emerging
dining restaurant amongst friends and family.
field of culinary science is flavor. Flavor is a
Flavor perception is also highly individual.
multifaceted and dynamic perception that
Scientists studying flavor like to say “we all
conveys information about our cultures, our
live in our own flavor worlds.” The “flavor
environment, and our individuality. The
genome” is comprised of genes coding for
food industry is interested in understanding
receptors to help us take in the information
flavor because it is integral to developing successful healthier products for emerging, maturing, and aging consumer segments. The research community is interested in flavor because it is an ideal entrée to the brain, one of the final frontiers of science. But flavor is still largely a black box and often confused with taste, which is actually a
that forms flavor. It is one of the largest gene families, and also one of the most highly variable within a population. Very small changes in a gene can dramatically change how we perceive the world around us. These small changes can even influence the hedonic valence—the intrinsic attraction or aversion to the aromas we perceive in
component of flavor.
foods. Some people perceive extreme intensity in the taste of certain
Taste is only what happens on the tongue, when certain water-soluble
bitter compounds in vegetables, while others are unable to taste them
molecules (called “tastants”) dissolve in our saliva and interact with specific receptors within our taste buds. Taste’s primary function is to help us detect macro and micronutrients. There are five known basic
at all. Some people like and crave these bitter compounds; others despise them, and choose foods that do not contain them.
taste perceptions: sweet, sour, salty, bitter, and umami. Translated
Unlocking the ‘Savory’ Factor
from the Japanese, umami means “delicious taste.” For a look at the
Then there is umami, which is considered the taste of protein or, more
dynamics of flavor, how umami contributes to it, and where this
accurately, the taste of one of the most common amino acids found
umami comes from in our food system, it is important to address a
in proteins, glutamic acid. Umami is the perception we have when
variety of environmental, and health and wellness imperatives.
our taste receptors interact with this amino acid. It’s interesting to
The sensory scientist and consumer psychologist Dr. Jeannine
note that receptors for glutamic acid are found not only on the tongue
Delwiche describes flavor as an integration of all the sensory
but also throughout the body, in the gut, pancreas, brain, and testes,
experiences we have while eating. Flavor includes tastes, aromas,
amongst other organs. Umami provides an important aspect to flavor,
colors, textures, sounds, and even pain—consider the burn of peppers
often described as contributing depth, complexity, or roundedness
in a spicy chili. Flavor also has an inherently temporal quality, which
to foods. Although this is not well understood by scientists, countless
is to say that it is dynamic, and changes over time. It is not something
cooks, chefs, and artisan food producers have leveraged it for
we can easily take a snapshot of and describe, although traditional
thousands of years. Umami contributes to the savory quality of our
sensory evaluation techniques attempt this. Flavor is more akin to a movie, according to Dr. Terry Acree, a flavor chemist at Cornell University, who describes it as a constantly evolving story that is being
food, and may be what makes food comforting and delicious. It is believed that understanding this savory quality will be integral to addressing the issue
written in our minds as we chew, savor, and
of sodium reduction—one of the billion-dollar
swallow our food. Flavor is also influenced
questions that the food industry is working
by contextual factors. For example, a bowl
very hard to answer. Understanding how
of ramen noodles slurped out of a plastic
to unlock the umami and savory “meat-
container while sitting alone on a couch
like” qualities from plant proteins will be
watching reruns of Seinfeld will have a very different flavor from the exact same food
eaten from a porcelain bowl with chopsticks in a fine
critical to creating and maintaining a more sustainable food system. Although animal
proteins are high in glutamates, the resources required to produce them is nearly 10 times that required to produce plant-based proteins. The ability to transform plant proteins into convincing meat alternatives with umami and savory qualities will likely require new food processing methods and harnessing microorganisms from ancient biotechnologies, such as fermentation. Fermentation is a “natural” form of preservation that utilizes the chemical energy from microorganisms to release glutamates, yielding foods that are high in umami quality. Some of the most iconic Japanese foods—miso, dashi, and sake— owe their unique flavor and umami qualities to ingredients that have been fermented. Dashi is a seemingly simple broth made from kombu (a type of seaweed), katsobushi (a fermented dried
fish meat), and water. The broth is carefully steeped at specific temperatures to extract and combine glutamic acid and nucleotides that have a synergistic effect on the umami quality of the final broth. It’s interesting to note that most ingredients harvested from the oceans (including fish and shellfish) are higher in glutamates than other ingredients. Miso is made from rice, barley, soy, and salt that has been fermented with a specific fungus (koji mold) capable of releasing umami-eliciting compounds. The resulting savory paste is dissolved in water and often combined with tofu and dried mushrooms—both of which are high in glutamates and nucleotides— to make for a satisfying savory meal. Sake, an alcoholic beverage made by fermenting rice, has also been reported to contain umami-eliciting compounds generated by the enzymatic activity of yeast. The yeast eventually breaks down and contributes to the umami quality of this celebrated beverage. Wine and beer also have umami qualities due to similar microbial activity.
Flavor is a type of language that facilitates a dialogue between people and their environment, and umami may well represent one of the most primitive or original dialects. Even though umami is ubiquitous, it will require a diversity of perspectives from a variety of disciplines to translate. Not only will this endeavor help identify strategies to help nourish our planet and its growing population, but it will be a delicious and fascinating dialogue. Christopher Loss, PhD, AOS, is a professor in the department of culinary science and director of the Menu Research and Flavor Discovery Initiative at The Culinary Institute of America.
Sake mise en place no.72, June 2016
Neurogastronomy Takes on Cancer Patients undergoing treatment for cancer and other diseases often find
Kentucky. Present were 200 scientists, patients, and chefs who
that they can no longer enjoy food. In fact, for many, sitting down
gathered to explore issues of quality of life for people who had lost
to a meal becomes a horrific parade of dishes that taste like sawdust
their perception of smell and taste due to illness and treatment.
or metal. Unfortunately, that same tasteless food is still needed for
Offering TED-style talks were chefs Fred Morin and Jehangir
nourishment and strength. And, enjoying the chance to share a meal
Mehta ’95, owner of Mehtaphor and Graffiti in New York City; Yale
with family and friends is considered essential in the healing process.
neuroscientist Gordon Shepherd; and experimental psychologist
Chemotherapy, by necessity, kills off fast-growing cells, which
Charles Spence, to name a few. Participants at the event were
unfortunately includes receptors for taste and smell. Dan Han, a
encouraged to visit eight tasting stations and—with the help of
neuropsychologist at the University of Kentucky in Lexington,
blindfolds, scent jars, and nose pincers—discover how more than one
believed that quality of life should also be a measure as clinical
sense was involved in the perception of flavor. This fact opens doors to
outcomes for patients. He talked with Chef Fred Morin, a bioengineer
helping patients enjoy food using different stimuli and was the focus of
by training and owner of Joe Beef in Montreal, Canada, about the
a fun and informative challenge.
possibility of merging science and culinary training to study the brain and behavior that influences the food experience.
Taking on the Challenge
The result of this collaboration was the first annual International
During the Applied Neurogastronomy Challenge, teams of chefs,
Society of Neurogastronomy Symposium at the University of
neuroscientists, and physicians competed to create a meal that would appeal to two chemotherapy patients who had lost their sense of taste. One of the women will be having chemotherapy for the rest of her life. Chef Mehta’s team offered up peppered scallops, grilled chicken, and mustard-lime halibut to be paired with chili jam, apple goji reduction, lemon-marinated apples, carrot yogurt salsa, or a chocolate chili mole. Chef Morin’s team prepared chunky potato soup with customized toppings including diced potato and bacon, pulled chicken and ginger, garlic broccoli, and free-range chicken skin with paprika. Both chefs offered mix-and-match alternatives to maximize taste options. The winner that day was Chef Morin’s soup, but the true winner was the knowledge gained about how we need to change the way we cook so that patients’ senses are engaged when eating, making for a more nourishing and fulfilling experience. “It was a moving and humbling experience to hear these women’s stories and meet them,” explained Chef Mehta. “It made me want to push harder to find something for their palates that they could finally enjoy. I consider myself lucky to have been part of the symposium and now to serve on the board, and I sincerely hope we can make progress by leaps and bounds.”
chef mehta explains his dishes to chemotherapy patients jehangir mehta preparing food for tasters
Flavor Explosion! He’s deadly serious about his work, and he’s having the time of his
Jared strongly believes that the common language of food will help
life doing it. He’s gained the respect of some of the nation’s top chefs,
engage more people in the enjoyment of beer. “The wine world has
and he’s transforming how they are thinking about beverage service
been using words like fig and prune to describe French wine forever,”
in their restaurants. He’s fluent in culinary speak, and he’s creating a
Jared explains. “Beer is just as complex, so why don’t we get to explore
whole new language for beer. He’s brewmaster Jared Rouben ’06—the
the best ingredients and food pairings too? We shouldn’t be left out of
force behind Moody Tongue Brewing Company—and he practices
culinary brewing. To do that, he believes tasting and understanding food is critical to the process. Jared brews beer the same way he cooks, by sourcing the best ingredients, handling them correctly, and appreciating the why and when of incorporating them into a quality beer. And he is adamant about that. “In culinary brewing the beer has to be perfect first,” he says. “It doesn’t matter how good your food ingredients are, they won’t improve a beer that isn’t already great.” That meticulous approach is why so many chefs like Rick Bayless, Paul Virant ’94, and Paul Kahan have collaborated
Beer is just as complex, so why don’t we get to explore the best ingredients and food pairings too? We shouldn’t be left out of the fun.
with him to create signature beers that bridge the gap between the plate and the glass. He also understands how to communicate this approach to the customer. Jared understands the power of words and how they can become part of the flavor experience. He recognizes that most people use a limited vocabulary when talking about beer. “Phrases like it’s ‘nice and hoppy’ or ‘rich and malty’ are used all the time,” Jared explains. “But that’s not very helpful because all beer has malt and hops in them. It’s not telling you much.” So he began expanding the language of beer. The names of Jared’s brews all start with the culinary technique used followed by the flavor and aromatics profile, and then the beer style. The names of his most popular beers clearly reflect that approach and include Dehydrated Tangerine Cacao Wit, Sliced Nectarine IPA, Caramelized Chocolate Churro Baltic Porter, and Steeped Emperor’s Lemon Saison.
mise en place no.72, June 2016
cuisines, food cultures, and flavor trends. Now in its 18th year, the
What flavors are you using today that you didn’t use in the past?
conference continues to kick-start innovation as well as inspire an
I have been using a lot of seaweed lately. Even though the restaurant
The CIA’s Worlds of Flavor® conference is widely acknowledged as our country’s most influential professional forum on world
audience of more than 700 culinary professionals with new tastes and techniques. Since its early days, Worlds of Flavor has explored flavor development strategies from around the globe and delved into the
sauces, and vinaigrettes. Utilizing local seaweed—fresh or dried—really develops umami and gives roundness to a dish.
setting a flame under creativity, and stirring the embers of varied
What has science contributed to building flavor?
cultures to spark innovation. CIA graduates participated in several
Being able to compress and vacuum seal an ingredient has allowed us to
history of spices and aromatics. This year’s theme was ON FIRE, about rekindling culinary passion,
sessions, including: • Europe and the Americas: Progressive Flavor Interpretations from Italy to Mexico, Diego Galicia ’10 • Savory and Sweet Eclairs: New Techniques and Flavors, From French Traditions to American Palates, Steve Jilleba ’77 • Street Foods of Mexico—An Explosion of Flavor, Johnny Hernandez ’07 Another session—From Fire to Science: Californian Flavors for the 21st Century—featured three CIA alumni: Evan Rich ’00, Matthew Accarrino ’98, and Mark Liberman ’98. We asked Mark Liberman, executive chef/owner of AQ in San Francisco, to share some insights. Here’s what he had to say.
What techniques do you use to add flavor or build umami in a dish? We can concentrate flavors through aging seafood, meat, and vegetables. During salmon season, we bring in whole salmons and age them for a few days to develop the flavor. Fermentation,
isn’t Japanese, we make dashi or dashi-inspired stocks for vegetables,
speed up the process of building flavor and creating new textures. If you take a carrot and pickle it conventionally, it will get soft over time as the vinegar/salt penetrates the carrot. By using compression, we end up with a very crunchy carrot that has been 100% penetrated. The same technique can be seen in sous-vide cooking, creating a unique texture and allowing the flavors to be sealed inside the bag.
What is your favorite technique or ingredient for adding flavor? I love using house-dried ingredients—whether they are mushrooms, fruit, or smoked vegetables—to create an intense, clean flavor. They can add complexity and umami while still making the fresh ingredients shine. I use vinegars, citrus, or fermented vegetable juices from kohlrabi or cabbage instead of reaching for salt.
What flavor trends are coming in the future?
drying ingredients, and building layers to concentrate ingredients are
I think we’ll be returning to old school, even ancient cooking, but
some other ways we really try to build up a dish. We will take one
with a light touch. Traditional techniques like smoking, aging, and
ingredient and dry it or ferment it and then use that to flavor a dish
fermenting are gaining popularity, and I think that they will continue
of the same fresh ingredient.
to spread even more in the coming year.
Following the Presidential Trail President Tim Ryan spends every day working to enhance the educational experience for our students and maintain the CIA as an innovator and ideator for the industry. So it’s nice to be recognized for your hard work, and also nice to sometimes just have a little fun, too!
Powerful Recognition CIA President Tim Ryan was named one of the most powerful people in the food world by both
tim ryan and cbs nfl analyst bill cowher
Nation’s Restaurant News (NRN) and The Daily Meal. NRN named him to its 2016 NRN Power List in the “influencers” category. “Tim Ryan has not only been transforming how the next generation of chefs is educated, but also influencing nearly every aspect of the restaurant industry,” NRN editors explained.
Ryan—Man of Steel-ers! It’s well known that President Ryan is a fervent Pittsburgh Steelers fan. So, you can only imagine how delighted he was to learn that former Pittsburgh Steelers coach and current CBS NFL analyst Bill Cowher would be on campus to help judge the second Annual PepsiCo Game Day Grub Match. Both men are the same age and were born and raised in Pittsburgh. For
The Daily Meal named Tim to its list of America’s
that day, at least they got to play on the same team, helping to choose the
50 Most Powerful People in Food, citing how the
winning student-created tailgate dish using Pepsi products. The winning
college has thrived under his direction—opening
team earned a $5,000 scholarship and a trip to Super Bowl 50 (see page 24)!
two additional campuses in Texas and Singapore,
Sometimes, a college president just gets to have some fun!
launching new degree programs, and developing the brewery program at the New York campus.
Williams Culinary Arts Committee The new Chuck Williams Culinary Arts Museum slated for the Copia site is in the exciting formative stages. Tim went to California to meet with the Williams Culinary Arts Committee to set out the strategy for the design and opening of the museum. After a luncheon that celebrated the life of Chuck Williams—during which many great stories about Chuck were told—the committee members rolled
Representatives of the Chuck E. Williams estate with Tim. Left to right: Tim, Pat Connolly, Wade Bentson, Elaine Anderson, James West
up their sleeves and got down to business.
mise en place no.72, June 2016
testing for the opening of The Four Seasons Restaurant, and André and Sirio were skiing buddies. As restaurant reviewer for The New York Times, Mimi was often in a position to critique their restaurants! But mutual respect and the passing years made for a wonderful night of storytelling and fun. Albert Kumin, at the advanced age of 95, drew a standing ovation that rocked the house. Beyond being known as a fine pastry chef, Albert hopes his legacy lives on in the students he has taught. “I hope I have given back,” he said. Sirio Maccioni, who was unable to attend, was amply represented by his son Marco and wife Egidiana, who took one look at the heavy Augie statue and declared it great for pounding scallopini! Marco explained that in the 42 years that Le Cirque has been in business,
it has strived to be the best. He feels his father’s legacy is the passion and courage he demonstrated to be a success against all odds.
THE CULINARY INSTITUTE OF AMERICA The world “legend” is often overused, but not so for the four Augie
50 years ago. “He loved working with chocolate then and he loves
Award recipients at the CIA’s 2016 Leadership Awards event on
it to this day,” André said. He reminisced about how his family and
April 28. They earned their legendary status through careers that
Sirio’s shared weekend meals at their homes in Hunter, NY, where
spanned decades and influenced the New York dining scene and
they went to ski. He expressed the hope that his legacy would be
beyond. Albert Kumin, master pâtissier; Sirio Maccioni, renowned
that he was a “good chef.”
restaurateur; Mimi Sheraton, writer and food critic; and André
Mimi Sheraton recalled the joy she felt working with Albert and
Soltner, master chef, drew a sold-out crowd of 600 to the American
Joe Baum on the opening menu for The Four Seasons, as well as
Museum of Natural History for a night of great food, camaraderie,
the challenges she faced reviewing the restaurants of chefs she
humor, and heartfelt reminiscences.
respected. Mimi expressed the hope her legacy will be that she “told
CIA President Tim Ryan explained, “I have tremendous personal
admiration and affection for each of our honorees. They have inspired
All of the Augie recipients thanked the CIA for honoring them with
me—and thousands of others—in their own unique ways, and I am
the award, but Mimi might have said it best when she remarked,
grateful for their example.” He went on to delight in leading the guests
“The CIA continues to turn out generations of people dedicated to
in a chorus of “New York, New York,” which set a playful tone for the
the kitchen and food, and I want to thank them for that and for
evening. Albert and Mimi knew each other from the days of menu
marco and egidiana maccioni
André Soltner remembered his first glimpse of Albert Kumin some
left to right: Board chairman jon luther, charlie palmer â€˜79, and tim ryan greeting guests
students showing their appreciation
The silent auction with online bidding helped to make the evening a huge success
guest chef michael lomonaco with honorees mimi sheraton and AndrĂŠ soltner
Marc garcia â€˜91 and the team from platinum sponsor avocados from mexico
reception delights from the patina restaurant group
Startup: Who Said it Was Easy!
Intrapreneurship Students Pitch Concepts
team meatball city—the ultimate winners
The Marriott Pavilion Ecolab Auditorium was filled, the lights were
Their concepts all represented the growing interest in global flavors.
low, and four teams of bachelor’s students in the Intrapreneurship
So within any given concept, either regional cuisine or global
class were nervously encouraging each other with high fives and group
cuisine was the object of choice for the customer. For example, the
hugs. All had gathered for the Innovation Kitchen Pitch-off. Here,
“Charcoal” team presented an international barbecue concept that
students present researched and fully envisioned restaurant concepts
encompassed grilling styles found in South America (As ado), Korea
that include recipes, menus, food costs, and all associated marketing
(Gigue), Philippines (Lech on), India (Tandoori), Africa (Braai), and
plans to a panel of experts. The winning team gets to implement their
the Mediterranean (Kabob). Each of these styles would be rotated
concept for a semester at The Egg’s Innovation Station.
during the semester with paired sides and sauces. Despite the delicious
So far, three concepts have successfully transformed the Innovation
descriptions of each of these items and the anticipated marketing of
Kitchen. Leyenda—Modern Mexican Street Food, PoCo—The Potato
t-shirts and Frisbees, this concept met with some tough questions from
Company, and Shúk—the Pita Bar all served up to 1,000 covers a week
the panel, not the least of which was Provost Erickson’s concerns about
with lines out the door!
ventilating all that grilling in The Egg and projected food costs.
The four groups at this most recent Pitch-off presented their
Team “NOPO—Po’boys on the Geaux” stuck to the regional food of
concepts to: • Carine Assouad, board member and managing director, Semsom US Treats • Philip Colicchio, founding partner/lead litigation and appeals, commercial law, and hospitality practice groups, Taylor Colchis, LLP • Mark Erickson ’77, provost, The Culinary Institute of America
TEAM CHARCOAL MAKING ITS PITCH
New Orleans and its world-famous Po’boys and Muffuletta. Options for the Po’boys included blackened catfish, roast beef, smoked turkey, and andouille sausage. Seafood gumbo and jambalaya were also on their list of options. Ingeniously, they chose to offer a dessert of bread pudding with bourbon caramel sauce to use up leftover bread from the creation of their sandwiches. Marketing included social media and a Mardi Gras-like set of items. Panelists questioned the customer’s
• Dean Small ’77, founder and CEO, Synergy Restaurant Consultants
perception of “bang for the buck” with only a six-inch sandwich.
• Mike Smith ’92, executive chef at The Egg, Restaurant Associates
While the team suggested the solution of larger bread, the panel
THE JUDGING PANEL
pointed out that larger bread requires more protein and raises costs.
At the end of the presentations, the panel retreated to deliberate. The
Team “RICO—Rice Company” presented themselves as a rice bowl
tension in the room was palpable as teams paced the aisles of the
experience that could be customized. They offered four types of rice
theater and awaited their fate. The winner was announced, and it was
on which to put the various toppings. They also presented a multitude
Meatball City that took the day! The team has one more semester and
of proteins and vegetarian options, then shared their pared-down
a check for $18,800 to refine their concept before they hit The Egg and
opening menu of proteins and sides that included kimchi, pikliz, lime,
start serving up, what else, meatballs.
shallots, and cilantro. The four women of team RICO were questioned by the panel as to why they hadn’t promoted themselves as a womenowned, multicultural restaurant, which would have set them apart from the others. The team’s marketing plan had a “pay it forward” component. The last team to present was “Meatball City,” an energetic group of students who believe meatballs are fun and treated their logo and marketing plans that way. The concept had the customer initially choosing either polenta, bread, or rice to go with their beef, chicken, or veggie meatball. Options for sauces ran from the classic tomato sauce to cheesy Parmesan. To market the opening, the team has plans to name their mascot—a meatball—during a contest open to all students. The winner gets a free meal and possibly a free t-shirt. The panel questioned why they were using French bread in an essentially Italian concept, and expressed some concern about the team using an anthropomorphized meatball as their logo!
mise en place no.72, June 2016
ALUMNI SHARE THEIR CAREERS IN MEDIA Jennifer Armentrout ’97, editor of Fine Cooking
Kersti Bowser ’01, owner, Gourmet Butterfly Media, food stylist
Sarah Carey ’94, food editor, Martha Stewart Living Omnimedia
Erin McDowell ’07, food stylist, writer/editor, Food52. com and PureWow.com
Todd Coleman ’98, owner, Delicious Contents
Patrick Decker ’05, digital content manager, Scripps Network Interactive
Andrew Kaplan ’02, director, Rachael Ray’s Yum-o! organization
Sara Moulton ’77, author and host of Sara’s Weeknight Meals
The Hyde Park campus hosted eight alumni who work in media for a panel discussion about careers in food media and communications. These successful graduates were thrilled to return to their alma mater to share their insights about food media careers with the hundreds of interested students and staff who were in attendance. The road to success in media was not an easy or direct one for any of
and eventually found a place for her show Sara’s Weeknight Meals on
our panelists, so their honest descriptions and advice were immensely
PBS. Sara talked about the need to always be on the lookout for new
useful to our students in helping them understand the realities of
opportunities, which is stressful, but a fact of the freelancer’s reality.
careers in today’s ever-changing media market.
And new opportunities are what drive Kersti Bowser ’01 and her
A few of the panelists began working while still on campus. Patrick
Gourmet Butterfly Media business. From her very first day as an
Decker ’05 was editor of La Papillote and went on to work in the
extern at Food Network, she has been saying “yes” to jobs no matter
publishing department at the college. Erin McDowell ’07 began in the
how mundane or difficult. Her work ethic was noted then and is
CIA’s test kitchen and worked on CIA-produced cookbooks.
appreciated today by culinary royalty who hire her company for
Some of the panelists have jobs in large companies working in
photo shoots, television appearances, catering needs, book tours, and
various positions in media. Andrew Kaplan ’02 is director of
culinary demos. Kersti’s advice to students was to be authentic, work
Yum-o!—Rachael Ray’s not-for-profit organization that is focused on
hard, and love problem solving.
empowering kids and families to have a healthy relationship with food.
The students were captivated by the stories of success and struggle that
He encouraged students to be true to their interests when seeking a
each of the panelists shared. And the event met its objective of helping
career in media. Patrick moved from working at the CIA to working
students interested in careers in media and communication see the
at Rachael Ray, and from freelancing and blogging to working for the
wide application of their CIA degree and some of the steps they will
Scripps organization, where he manages the content of such brands as
need to take to reach their own professional goals.
Food Network, DIY, HGTV, Travel, and Cooking. His accumulated knowledge of so many aspects of the field made his job at Scripps possible. The freelancers in the group had a few characteristics in common. They have incredible discipline, understand the importance of running themselves like a business, and are consummate problem solvers. Building a career from scratch can have some hilarious moments. Erin shared an unusual experience using an elevator as a prep station for a shoot because that was the only available space. Obviously, the job had its ups and downs! Sara Moulton ’77 came to freelancing not as a choice but because of the changing face of publishing and media. She had a long and stable career at Gourmet magazine, Food Network, and Good Morning America, but saw much of that work disappear as times changed. She reinvented herself, started writing cookbooks,
mise en place no.72, June 2016
CIA Home to Chuck Williams Culinary Arts Museum A museum honoring Charles E. “Chuck” Williams will become the centerpiece of the new Culinary Institute of America at Copia in Napa, CA. Williams, a longtime friend of the CIA who was inducted into the CIA Hall of Fame in 2002, reshaped the way America cooks and was the visionary behind Williams-Sonoma. He died in December 2015 at the age of 100. The Chuck Williams Culinary Arts Museum will house an extensive display of kitchen items collected within his lifetime and will ensure that culinary enthusiasts have a place to learn the history and traditions of America’s culinary heritage. “Chuck Williams introduced the culinary tools and equipment that were essential in transforming the art of cooking, eating, and entertaining in the American home,” explains CIA President Dr. Tim Ryan. “We are delighted that this unique and wide-ranging collection will be on permanent display to the community at the CIA at Copia.”
The Chuck Williams story began in 1952, when he took a trip to Europe with friends and saw what international cooks were using in their home kitchens. He returned to Europe numerous times, scouring shops, restaurants, and factories for high-quality cookware and specialty foods he could introduce to cooks in the U.S. In 1956, he opened his first cookware store in Sonoma. Many of those items would become American kitchen classics, such as enameled cast-iron pots, tart tins, kugelhopfs, crêpe pans, the Cuisinart food processor, and balsamic vinegar. The museum collection represents a rich heritage of the culinary arts from around the world and includes treasures from the 18th and 19th centuries. Among the nearly 4,000 artifacts are a batterie de cuisine of copper cookware from 1890s France, ceramic and metal chocolate and ice cream molds, and European and early American baking and pastry equipment. Also on display are specialty cookware, tableware, large and small appliances, and cookbooks. The Chuck Williams Culinary Arts Museum at the CIA at Copia is slated to open in spring 2017.
Steels Steal the Show on ESPN Who says chefs can’t jump? They “jump back” from splashing oil, “jump out” of the way of each other in the kitchen, and “jump to” when a customer has a special request. And, it turns out chefs can also jump on the basketball court…at least enough to garner the attention of ESPN’s SportsCenter. Fan correspondent Reese Waters and a production crew spent two days on the Hyde Park campus to tape “Basketball and Beignets”—a feature about the CIA Steels that aired on the network’s flagship program on February 23 and 24. Waters spoke with players, coaches, and fans about the quirky aspects of fielding athletic teams at the CIA—with long class days, students leaving for externship, or graduating in the middle of a season—while dispelling myths about cooks and bakers not being athletic and in shape. He keyed into the unique aspects of Steels spirit by highlighting the team’s fight chant— Mirepoix, mirepoix, roux, roux, roux, dice ’em
up, chop ’em up, put ’em in the stew! And the players revealed their distinctive brand of trash talk. They call other teams “Shoemakers”—an insult that means your food is leathery, tough, and with no flavor. Yup, that’s trash talk from chefs. It might actually insult the other teams if they could figure out what the Steels were shouting at them! During the ESPN visit, one player was followed as he worked the soup station for Saturday lunch service in the American Bounty Restaurant on campus. Scheduling was so tight he had to run to the gym in his chef whites, making it just in time to change into his uniform and join his teammates, who had already begun their warm-up drills for the game. While ESPN was on campus, the Steels won their games against Pratt Institute and The Cooper Union, finishing the season with a 7-8 record. Who says chefs can’t jump! Check out the video of the ESPN feature at http://blog.ciachef.edu/espn-to-feature-the-cia/
The New England Kitchen
By Jeremy Sewall ’92 and Erin Byers Murray Award-winning Boston chef Jeremy Sewall adapts the region’s fresh, simple flavors into refined dishes
Sara Moulton’s Home Cooking 101 By Sara Moulton ’77
for the home cook. More than 100 delectable recipes highlight the region’s farms and fisheries. Presented by season, the dishes include such wonders as creamy oyster stew with
Every recipe in this
fennel, dayboat cod with green garlic purée, Yankee
book is a keeper,
pot roast, and pumpkin chiffon pie. Every one of the
every picture is mouthwatering, and
beautifully photographed dishes makes you want to start cooking, now!
every sidebar is filled with Sara’s
The Complete Guide to Sushi & Sashimi
tips and secrets for making them foolproof and delicious. With the help of some well-known “guest
By Jeffrey Elliot ’92 and Robby Cook
chefs” like Rick Bayless and Jacques Torres, Sara takes
Lovers of sushi and sashimi, you’ll
you on a delicious culinary journey filled with insights
want to have this book open on
she’s gathered over her career as chef, television host,
your counter as you prepare to
and author. Make your next meal from this book and
enjoy fresh and flavorful Japanese
you’re sure to have a hit on your hands.
cuisine in your home. Step-by-step photographs of essentials skills take you through the traditions and techniques for each delicious recipe.
The Air Fryer Cookbook By Todd English ’82
From preparing shiso-ginger stuffed sushi to cutting paper-thin sashimi and from making perfect sushi rice to slicing daikon, this book will help you master the cuisine you love.
Todd English loves the flavor and texture of fried food but knows that deep-frying is not the only way to achieve a satisfying crunch and flavor. He’s developed an entire book that uses air frying—a method that utilizes air frying appliances and minimal oil. From fried duck wontons to quinoa-crusted shrimp, and from chicken satay to better-than-fast-food fries, this book will open your eyes to making your favorites a healthier choice.
Culinology The Intersection of Culinary Art and Food Science Edited by Jeffrey Cousminer ’75 Created by the Research Chefs Association, Culinology is designed to help professional chefs understand the science behind the food they are creating in their kitchens and assist them in thinking about new product development. From concept to mass market, the chef can play a critical role in blending the art of culinary creativity with the underlying principles of science and technology.
KUDOS At the beginning of a new year, many media outlets create their lists of people to watch in various industries. If the early results from 2016 are any indication, this will be a banner year for CIA graduates receiving accolades in the food world. Forbes magazine’s 30-under-30 list features rising stars in the industry.
Foodservice Director magazine named CIA Senior Director of Food and
The Food and Drink category for 2016 includes three graduates:
Beverage Operations Waldy Malouf ’75 as its People in Foodservice
Brian Baxter ’07
Chef de cuisine, Husk, Nashville, TN
Deuki Hong ’09
Executive chef, Baekjeong, New York City
honoree for March 2016. In addition, Anthony Legname ’95, campus executive chef at Marist College in Poughkeepsie, NY, received the magazine’s Chef’s Choice Award for Most Innovative Menu Addition at their Menu Directions conference in Jacksonville, FL.
Karys Logue ’09
The 2016 International Facilities Management Association (IFMA)
Silver Plate Awards were announced, and we are pleased and proud
Executive pastry chef, Dominique Ansel Bakery, New York City
FSR magazine, serving the full-service restaurant industry, has put out its list of 40-under-40 Rising Stars—Restaurant Professionals that includes three CIA graduates.
to say that this year’s winner in the colleges and universities category was Rafi Taherian ’95, associate vice president of Yale Hospitality at Yale University in New Haven, CT.
Aaron Bludorn ’06
Executive chef, Café Boulud, New York City
Jessie Liu ’11
Pastry chef, Providence, Los Angeles, CA
Alon Shaya ’99
Executive chef/partner, Shaya, Pizza Domenica,
and Domenica, New Orleans, LA Dessert Professional magazine’s Top Ten Chocolatiers in North America included two CIA graduates who are representing chocolate work at the highest level. They are: Oliver Kita ’89
Oliver Kita Chocolates, Rhinebeck, NY
Adam Turoni ’09
Chocolat by Adam Turoni, Savannah, GA
And of course, Nation’s Restaurant News put out its 2016 Power List that included three of our alumni and CIA President Tim Ryan (see page 13). The alumni included: Anthony Bourdain ’78
Host, CNN’s Parts Unknown, “Tastemakers” category
Steve Ells ’90
Founder/chairman of Chipotle, “Disruptors” category
Roy Choi ’98
Food truck pioneer, “Tastemakers” category
The Daily Meal’s list of the 50 Most Power People in Food included both Dr. Tim Ryan and Anthony Bourdain.
mise en place no.72, June 2016
interior of adam turoni’s shop chocolat
Beets and Pepsi-glazed chicken wings
speaking directly to a graduate about his
tossed in a Doritos Cool Ranch togarashi
or her positive experiences is what seals the
• Rold Gold pretzel shrimp potsticker steamed
Students Win Trip to Super Bowl 50 How do you make it to Super Bowl 50 if you are a student chef? You enter the PepsiCo Game Day Grub Match. Student teams created videos telling PepsiCo why they should be considered. Three teams were selected to compete, creating original party
deal and helps them move forward on an
in Sierra Mist and served with Sierra Mist
application to the CIA with more confidence.
Alumni Champions who are business
• Sabra hummus and cheese-stuffed pork egg
owners are automatically included in the
roll coated in Cheetos and served with a
new Alumni Business Locator—a great tool
Tropicana Orange Juice sweet and sour
to help build awareness of your business,
increase traffic, and help the next generation
The winners not only received the trip and tickets to the game, but they also shared a $5,000 scholarship. Congratulations!
of culinarians see first-hand the excitement and hard work that goes into a career like yours. To learn more and sign up, visit
foods incorporating PepsiCo’s food and
beverage products. Celebrity chef Anne Burrell ’96 served as
emcee for the competition, which was judged by CBS NFL Analyst and Super Bowl XL
The CIA is deeply grateful to all our
Champion Head Coach Bill Cowher, CIA
corporate donors of products or equipment.
President Dr. Tim Ryan, NFL Executive
The list below represents those who
Chef Marc Payero, and PepsiCo Executive
either started or renewed their gift-in-
Chef Jody Denton.
Teammates Claire Kim (Glendale, CA) and
More and more alumni are joining the CIA
Yejin Yoon (Baltimore, MD) won tickets
Alumni Champions, a group made up of
ACH Food Companies, Inc.
to Super Bowl 50 with their Asian-inspired
graduates who are dedicated to helping
Boggiatto Produce, Inc.
the college recruit the best and brightest
Boiron Frères SAS
• Doritos dim sum joh featuring Naked’s Bright
students. Prospective students find that
Bush Brothers & Company
kind relationship with the CIA between November 1, 2015 and March 4, 2016.
Butterball, LLC Certified Angus Beef, LLC Chobani, LLC. D’Arrigo Brothers Harney & Sons Fine Teas Hero Foodservice USA The J.M. Smucker Company Kikkoman Sales USA, Inc. Korin Japanese Trading Corp. The Kraft Heinz Company Nestlé Waters North America Panasonic Corporation The Perfect Purée of Napa Valley PSP USA, LLC dba PEUGEOT Renshawnapier Limited Star Kay White, Inc. Swiss Chalet Fine Foods, LLC winners of the game day grub match clair kim (left) yejin yoon (right)
Tuxton China, Inc. Valrhona
Reconnect to Your Alma Mater Not sure exactly how to be part of the CIA’s amazing future? These six alums tell you why they are involved, and how.
Refer Students as a CIA ALUMNI CHAMPION
HOST AN ALUMNI RECEPTION
“Mentoring is about being a sounding board for a CIA student and helping them chart their future. Every student I’ve mentored has a spark that rekindles my passion for this business.” Brooke Brantley ’97, Corporate Executive Chef/Director of Culinary, McCain Foods USA; CIA Fellow, Alumni Council Member
“By referring the most promising prospective students to my alma mater, I’m fostering their passion while helping maintain the high-quality labor pool that professional kitchens need.” Keith Blauschild ’88, Chef/Owner, The Cook and the Cork, Pompano Beach, FL; Alumni Council Member
4 RECRUIT CIA STUDENTS and EXTERNS
“Hosting alumni showcases our operation and helps draw in new talent. We bring current students in as well so that they can be exposed to a part of the industry that they may not be familiar with, and have the opportunity to speak with seasoned operators and area alumni.” Andrew Economon ’85, Vice President Hospitality, Harrah’s Philadelphia
5 “I refer prospective students because I firmly believe the CIA is the premier culinary program in the world, and I am forever grateful for the opportunity to represent the brand.”
SUPPORT THE CIA’S SOCIETY OF FELLOWS
Jim Binner ’90, National Director of Sales, Lactalis Culinary; Alumni Council Member
“My employer, Wegmans Food Markets, is a great option for students and externs. We recruit at CIA Career Fairs and host alumni and prospective student receptions at various store locations. We work to distinguish ourselves by sponsoring the Wegmans Scholarship.” Chuck Berardi ’78, Regional Executive Chef, Wegmans Food Markets; CIA Fellow
Made your choice? Your next step is easy. Just reach out to the Office of Alumni Affairs at 845-451-1401 or firstname.lastname@example.org, or log onto ciaalumninetwork.org and navigate to Volunteer Programs on the upper right of the home page. And don’t forget to take a few minutes to
“Being a Fellow has only deepened my love for the CIA. It is profoundly rewarding to know we are having a direct impact on the students and their education. I was once where they are, so it means the world to me. And through seminars and meetings, I stay in touch with friends and colleagues.” Maneet Chauhan ’00, Executive Chef/Owner, Chauhan Ale & Masala House, author, and TV personality; CIA Fellow
visit ciaalumninetwork.org and update your
mise en place no.72, June 2016
Women in Foodservice
Roshara Sanders â€™14
Heart, Soul, & Mind Ask young culinarian Roshara Sanders ’14 what she wants to be
“The CIA taught me how to make eye contact, shake hands, bring
doing in five years and she says, “Inspiring the heart, soul, and mind
myself to situations, and think creatively,” she explains. “The Career
through food.” She hopes to use her cumulative experience as a
Services Department showed me how to network and think of myself
veteran, black woman, LGBT advocate, and chef to make a difference
as a professional leader.”
in the world.
Active in student life on campus, Roshara joined the Culinarians
Finding Culinary Calm
Against Cancer club and, as a member of the class of July 24, 2014, was instrumental in bringing the American Cancer Society Relay
Roshara grew up in the city of Bridgeport, CT, where the high
for Life to Hyde Park—the first time the CIA hosted the race. The
incidence of crime made the lack of personal safety a daily companion.
capstone project for her bachelor’s degree included a 1920s-themed
But within that environment there was a haven at home, where her
dinner event that was open to the public. Proceeds from that evening
mother and her mother’s partner, whom Roshara calls her stepmom,
benefited the American Cancer Society as well.
raised her. All three of the jobs her mother held in order to provide for her family were in foodservice. “Mom was always in the kitchen,
Skills Boot Camp
even on her off hours. She just loves to cook,” says Roshara. “Cooking
After graduation, Roshara took on jobs that helped her grow her
was Mom’s ‘calm,’ and I wanted that for myself.” At the age of 15, Roshara began working at Bert’s Place, a soul food restaurant. She worked under the watchful guidance of Mrs. Bert, who had also taught Roshara’s mother to cook. But it was her culinary teacher and mentor, CIA alumnus Craig Voytek ’76, at Bullard-Havens Technical High School, who encouraged Roshara to apply to the CIA. It became clear that money was going to be an obstacle and she felt her dream slipping away. Her answer? The military and the GI Bill.
skills. At Maplewood at Strawberry Hill, a senior living community in East Norwalk, CT—a direct outgrowth of her coursework at the CIA in the Foodservice Management in Health Care class—she learned time management, personnel issues, ordering, and the importance of paperwork. From there she went on to become assistant dining services director at Unidine in Southbury, CT. Always up for a challenge, Roshara took the advice of her late Army buddy and roommate to trust her talent and reach for her
A Call to Service
dreams. On November 11, 2015, Roshara was featured on a special
Roshara served six years, with deployments to both Iraq and
included vets from every branch of the service. Roshara won the
Afghanistan as a member of the 4th Engineer Battalion. She was an
competition, beating chefs twice her age and experience! That same
automated logistical specialist responsible for supervising warehouse
year she was also sponsored by Rémy Martin Cognac Company
functions to maintain equipment records and parts. When Roshara
and inducted into the Circle of Centaurs mentorship program. The
returned stateside, she joined the 395th Combat Sustainment Support
program brings accessible mentors to the forefront and provides
Battalion and was allowed to cross-train as a food supply specialist.
opportunities for them to pay their learnings forward. Roshara was
“I was passionate about cooking,” Roshara says. “I prepared meals
paired with Jessamyn Rodriguez, owner of Hot Break Kitchen,
for 500 soldiers, three times a day, in shifts around the clock.” About
an operating bakery that builds lasting economic security for low-
a year before her discharge, she started the paperwork for the GI
income, immigrant, and minority individuals by creating pathways
Bill—anticipating it would take time to process. “My CIA admissions
to professional opportunities in the culinary industry through the
representative helped get all my papers in order for financial aid
baking of ethnic breads. In December 2015, Roshara was named the
and contacted the Veterans Administration to help with my GI Bill
International Chef from the U.S. for Chefworks.com. Two months
paperwork,” explains Roshara. “The CIA just took over and made it
later, in honor of Black History Month, Roshara was selected by NBC
easy. If it weren’t for the GI Bill I wouldn’t have been able to attend
for its NBCBLK28 list that honored up-and-coming black notables
under the age of 28.
A Gold Star Experience
Roshara hopes to one day pay forward the lessons she has learned
“Every chef I met at the CIA was a mentor,” Roshara says. “The chefs
matter where she finds herself in the world, and no matter what she
are powerhouses and I’m still in contact with many of them.” Beyond
is doing, you can be sure that her focus will always be to inspire the
the kitchen, the CIA gave Roshara something she calls “life smarts.”
heart, soul, and mind through food.
mise en place no.72, June 2016
Veterans Day episode of the Food Network program Chopped that
and the generous support she has received from so many people. No
Wood Stone By Gail Jones When early man roasted woolly mammoth meat on heated stones, they couldn’t have known their method would still be in use
Changing the Way We Cook
today. Their inventiveness, combined with today’s up-to-the-minute technology, creates great results. And that’s where the Wood Stone Corporation’s equipment and the CIA’s curriculum intersect. Wood Stone had worked with CIA graduates for years, but the company’s relationship with the college itself began in 1996.
WA facility boasts a 1,500-square-foot test kitchen and “training theater,” where
three corporate chefs and two kitchen staff members train four- to sixhundred clients on the equipment annually. The company has sponsored several Worlds of Flavor® International Conferences and Menus of Change® Leadership Summits. Kurt
“We heard about the new CIA at Greystone,” says Wood Stone
related an experience he had at Worlds of Flavor. “I met a CIA student
President Kurt Eickmeyer. “We visited and were blown away by the
from India who told me he’d loved cooking with one of our ovens in
opportunities for education.” The company’s first contribution to the
Mumbai,” he describes. “It’s inspiring to meet students, to feel their
CIA’s education mission was a wood-fired oven for the Colavita Center
energy and excitement, and to be involved in the great work the CIA
for Italian Food and Wine being constructed on the New York campus
The company recently invested in the Wood Stone Live Fire Kitchen
Since then, Wood Stone has donated 26 pieces of equipment—stone
at the California campus, dedicated on April 20th. “We’re proud of
hearth and Josper ovens, planchas, tandoors, solid fuel charbroilers and “Okanogan” rotisseries—to all three of the CIA’s U.S. campuses. Mike Smith ’92, executive chef for Restaurant Associates and general manager of The Egg on the New York campus, works with a Wood Stone pizza oven. “I tell my cooks not to pigeonhole this oven; you can accomplish everything from baking bread in the morning when
engineering expertise. Its Bellingham,
our relationship with the CIA,” says Kurt. “We believe that our shared passion for food and the world’s best professional culinary education will foster many more opportunities to work together. And now with the Live Fire Kitchen, we really feel like a part of the family.” CIA Vice President Victor Gielisse agrees. “Wood Stone’s goal is to build
it’s still warm from the night before to searing meats for braising and
the finest equipment; ours is to provide students with a gold-standard
roasting seasonal fruits for a dessert. The unique character of the oven
environment where they can excel—we’re thrilled with this long-
provides a great layer of flavor.”
Wood Stone is known for its technologically advanced ceramics and
Gail Jones is a CIA Advancement Officer.
Paying it Forward More than 100 scholarships have been awarded from the two funds to CIA students from the Mid-Hudson Valley, many of whom were the first in their families to go to college, like Hugo Tapia ’15, or grew up in single-parent homes, like Skya Stark ’15. “Finding the means to stay at this school was one of the hardest things I have ever done,” says Skya. “Because of the Dyson Foundation Scholarship and J. Frances Massie Endowed Scholarship, I can now pursue my dream of launching my own dessert bar.” “The CIA is a unique part of the rich fabric of higher educational institutions in the Mid-Hudson Valley,” states Mr. Dyson. “We’re pleased to support this opportunity for local residents who want Left to right: dyson foundation scholarship recipients nicole corona ‘14, Jessica England ‘16, and matthew roscoe ’15
to pursue careers in this specialized field. When CIA graduates remain in the area, all of us benefit from the
By Elly Erickson
restaurants and businesses they open and in which they work.”
When our students realize they have just received a scholarship, the
One such graduate and Dyson Foundation Scholarship recipient is
emotions on their faces, ranging from elation to gratitude, let us know
Bryan Graham ’08. Bryan founded the award-winning Fruition
unequivocally we have transformed a life—all thanks to those who live
Chocolate, located in the Catskills of New York, which sources the
by the ideal of paying it forward.
flavors for its confections from the plentiful bounty of the Hudson
The Dyson Foundation is a philanthropic organization that lives by
Valley. Still very engaged with the CIA, Bryan takes great joy from
that ideal. The foundation is led by Rob Dyson, chairman and CEO
sharing his bean-to-bar chocolate craft—an extremely rare technique
of The Dyson-Kissner-Moran Corporation and an active community
among confectioners—with CIA students through tours, tastings, the
leader associated with a number of organizations and causes. The
college’s externship program, and hiring CIA alumni. Bryan relates,
Dyson Foundation funds nonprofits focusing on basic needs, including
“The Dyson Foundation Scholarship relieved so much financial
education, food security, health care, housing, and scholarships for
pressure during my last year of school,” Bryan explains.” “The
economically disadvantaged individuals. Headquartered in Millbrook,
scholarship allowed me to focus on my studies, graduate at the top of
NY, the foundation makes it a priority to give back to its community,
my class, and set me on the course to open Fruition Chocolate.”
the Mid-Hudson Valley of New York.
The Dyson Foundation was founded in 1957 by Mr. Dyson’s parents
CIA students have reaped the benefits of having such a prestigious
Charlie and Margaret Dyson because, “We were making a little more
and philanthropic organization in the college’s own backyard. For
money than we expected and not giving away as much as we felt we
more than 30 years, the CIA has received grants from the Dyson
should,” Rob Dyson noted. “Scholarships are a facet of education
Foundation, some of which established both the Dyson Foundation
where private philanthropy can play a critical role. They are a great
Scholarship and J. Frances Massie Endowed Scholarship. The latter
way for donors to support their neighbors and communities. We are
scholarship was named in honor of Dyson Foundation Trustee
believers in ‘paying it forward,’ and scholarships are a wonderful way
Timmian Massie’s 96-year-old mother, who remains passionate about
to do just that.”
helping to jumpstart the careers of future culinarians.
Elly Erickson is a CIA senior advancement officer.
mise en place no.72, June 2016
Why Give? Sharyne and Paul Cerullo ’69 (Member, Society of Fellows)
What motivates you to give? What motivates me, my family, and friends to give to the Michael C. Cerullo Veterans Memorial Scholarship is that it is simply the right thing to do. My dad, Michael, was an Army cook during WWII. While serving in Patton’s Third Armored Division at the Battle of the Bulge, he not only cooked and delivered meals to the front lines via portable mess kitchens, he also volunteered for a dangerous mission driving a truck loaded with explosives and ammunitions to the front line tankers and infantrymen during blackout conditions. After the war, he became head chef at the Miriam Hospital in Providence, RI. My parents were married for nearly 30 years before dad died from a war-related illness. My siblings and I received education benefits as war orphans under the GI Bill. This scholarship is meant to lessen
michael cerullo during world war II
the stress placed on a family as a result of a military-related disability or death. Our family wanted to honor our father in a meaningful
family recipes, and the gift we are to each other.
way, and at the same time help today’s returning veterans and their
Over the years, the tournament has become an opportunity for
families. I guess you could say we give because we have received.
attendees to contribute to the scholarship fund established in Dad’s
What makes giving meaningful? The values that our parents, Michael and Lillian, instilled in their 10 children—love of God, family, and country—were reflected in their sacrifice and service to others. My father’s free time was often spent cooking fish and chips on Friday nights at our neighborhood VFW Post or recreating family recipes for parish or community fundraising events. We children often accompanied him, learning firsthand what it meant to be selfless and give of your time and talent for the greater good.
How do you give? As a big Italian family, our weekends and holidays centered around food that was lovingly prepared by our parents and grandparents. Our family of 10 siblings, more than 50 grandchildren and great grandchildren, and countless aunts, uncles, and cousins, continue to gather several times a year to celebrate, with food, and remember our parents and the loved ones who are no longer with us. One such event is our annual Michael C. Cerullo Bocce Tournament held at our farm in Stonington, CT. Family and friends are invited to come together and share childhood memories, deliciously prepared food from old
memory. Giving in this manner helps teach the younger generation the importance of giving and helping others. The grandchildren empty piggy banks, hold family card nights, and in some cases, choose to donate in lieu of Christmas gift exchanges. The “caring mason jar” is placed on the buffet table during the Bocce Tournament and by day’s end is filled and proudly tallied by the grandchildren. We forward the amount to the CIA. My objective and commitment is to fund a $100,000 endowment, which will annually award a scholarship. In the meantime, we will award a separate annual award to students like 2016 recipient Jennifer Rice, in honor of my father Michael.
Giving’s Impact Jennifer Rice ’16 AOS Culinary Arts, AOS in Baking and Pastry Arts (anticipated 2017) Recipient: The Michael Cerullo Memorial Veteran Scholarship
Describe your life prior to coming to the CIA. Before enrolling at The Culinary Institute of America, I was teaching Spanish at the United States Military Academy at West Point. While working full-time, I volunteered in the local military community for different organizations, raised my daughter Miriam, and took care of my husband—who was receiving special medical treatment for combat-related disabilities. It was a difficult time. Some of my favorite activities during that period were food-related, like hosting the West Point Culinary Club and teaching members how to cook a traditional Panamanian meal. I organized a monthly Warrior Transition Unit breakfast for the staff and for transitioning wounded soldiers and their families. It was at these social get-togethers where I found peace, harmony, and healing through sharing food.
What motivated you to attend the CIA? It was my daughter’s encouragement that pushed me to go back to school and pursue a degree in culinary arts. One of my sisters-in-arms invited me to volunteer at the World Pastry Forum at the Red Rock
What are your plans for the future? I have begun a second associate degree, this time in baking and pastry arts. My future plans include working in the industry in a field that combines my passion for both culinary arts and education.
Hotel in Las Vegas, NV. She told me about The Culinary Institute of
What do you do outside of class?
America and everything she knew about enrollment for military wives.
I enjoy tutoring at the Learning Center. I also enjoy assisting chef-
Once my husband was medically stable, our family decided that this
instructors during food enthusiast classes.
was the right path for me to follow. My daughter said that she knew in her heart that this is what I was meant to do and assured me that she would help take care of her dad while I attended school.
How has the CIA scholarship program helped you?
What are some highlights of your CIA experience?
The CIA is an institution that helps us builds personal relationships,
I have truly enjoyed every stage of my personal and professional
my life and career. Without the scholarship, I would not have been
development at the CIA. Learning side-by-side with a new and
able to experience all of this!
partnerships, and people skills. Meeting and interacting with staff, faculty, and other members of the culinary community has enriched
unfamiliar younger generation was interesting! During my journey at the CIA, I continued teaching and serving others as a tutor at the Library Learning Center. I participated in team competitions at the annual chili and chowder cook-offs, and experienced the “real” food industry during externship. I came back to challenging classes, from garde manger to baking and pastry and from gastronomy to one of the most rewarding and challenging classes—wines.
caring attitude. Throughout his career, he
Battle Royal held in St. Louis. It brought
stayed connected with the CIA by bring-
together some of the region’s best chefs
ing his students for campus tours, visiting
for a three-day intense competition in
those who went on to became CIA
seven “battle” categories. Robert was
students, and attending alumni events.
a first-time contender. Teresa (Allen)
In his retirement, he—along with family
Dufka is chef/owner of T. Rand’s in Arch
and friends—continues to explore and
Cape, OR. She produces and markets
experience food, cooking, and its cultural
Angora Peak Granola Bars and Granola,
influences in the U.S. and abroad.
which is all organic and handcrafted. Dennis Young is owner of Pentimento
Gail Cantor is CEO of
Restaurant in Stony Brook, NY.
Boulangerie Cantor Bakery in
Montreal, Canada. The Montreal Gazette recently featured Gail and her bakery in honor of its 60th year in operation.
Todd W. Shreve owns Berry Divine Acai Bowls in Sedona,
AZ, and is hoping to expand to another store in Tempe, AZ soon.
Kenneth Bassett is now
Florida. Frank V. Yagodzinski retired
in May of 2015 after working for the last 15 years for MEDCO–Express Scripts.
James Hannem retired in 2014 after 60 years of cooking.
His last position was with Queen Anne’s Catering in Madison, WI.
Martin L. Pastuszek, Jr. is retired. He feels blessed to be
able to spend time with his son, daugher, and grandson David, who is now eight years old.
worked diligently for more
than two years to complete his book. No wonder, because it started out having 105 chapters and quickly grew to 350 chapters. With more than 6,000 pictures, Foodpedia: The History of Fresh Fruits is available at Amazon.com.
Ronald A. Cohen has retired.
Timothy R. McGrath is teaching food enthusiasts
and Boot Camp classes at the CIA’s San Antonio campus.
Phillip L. Vukovich is a life coach in Lexington, KY. He
enjoys brewing beer and making wine in
Andrew W. Koczur has retired to Spencer, NC. He
his spare time. After graduating from the
would love to keep in touch with class-
CIA, he attended Michigan State Univer-
mates from the class of January 1977. You
sity School of Hospitality and Business.
can reach him at email@example.com.
He then went on to work at the Playboy Club and The Abbey, both in Wisconsin. He also had a career in hospital foodservice in Illinois.
Paul J. Hintersteiner
Edward S. Gutauskas has retired after a 43-year career
with Aramark. He held numerous positions with the company during his tenure, including director of dining, district manager, director of business development, and associate vice president.
Edward Chrzanowski recently retired. After working in
various restaurants in Massachusetts, he began a 34-year career teaching culinary
Randall A. Tilton took a
arts in two western Massachusetts high
medical retirement in April
schools. He used all the principles and
of 2009 from Clearwater Country Club
skills he learned at the CIA. He was well-
in Clearwater, FL. He had a 45-year cu-
respected by his students, their parents,
linary career and still says, “The CIA was
and his colleagues for his knowledge
the best thing that ever happened for me.”
of all things culinary, creative teaching
He’s enjoying his retirement in sunny
projects, enthusiasm, professionalism, and
Michael Paik is executive
Geoffrey D. Cousineau
chef at the University of
is area director of opera-
tions for Marriott International. Peter John D’Archangel, Jr. is radiologic technologist/CT for Havasu Regional Medical Center in Lake Havasu City, AZ.
James Douglas Beley is general manager at The
Edward A. Lepselter is a realtor with REMAX Advantage Plus in Boca Raton,
Umstead Hotel and Spa in Cary, NC.
FL. Andrew McDonald is enrollment
The hotel and spa recently received its
specialist for Defense Intelligence Agency
seventh Forbes Five Star Award, while the
in Washington, DC.
location’s restaurant Hersons received its fifth Forbes Five Star Award. Jorrie A. Hoerle is nursing supervisor at Pleasant Bay Nursing & Rehabilitation Center in Brewster, MA, as well as owner of Earth Tenders Landscaping in Eastham, MA.
Alex ( Jeffrey) Melkonian is pastry chef for Joey’s Home-
bakery —Gluten Free in Boynton Beach, ®
FL. After the CIA, he went on to study at Florida International University School of Hospitality & Tourism Management.
Alyssa A. Jenkins is hoping that her awesome class from
December 1986 will get back together at Alumni Homecoming on October 22, 2016. She’d love to see everyone!
Scott K. Kim has owned and operated Skimmer’s Panini
Grill in Mission Viejo, CA for almost 13 years. His motto is “Crispy on the outside, hot n’ melty on the inside! The best thing you’ll eat all day!” He is also a CTE Instructor–Culinary Arts at Garden
Robert Colosimo is general
Grove School District and loves sharing
manager of Eleven Eleven
his know-how with students. Leonard H.
Mississippi in St. Louis, MO. He is the
Loeb is now food and beverage director
winner of the 2015 Stella Artois Chef
of Mayerson JCC in Cincinnati, OH.
Brett A. Morris is chief operating officer
New York, NY. Melanie Ann Danna is
of the Polo Club of Boca Raton in Boca
director of dining services for Brookdale
Senior Living in Spring, TX.
Leah Colins is associate edi-
then moved on to the Boragó in Santiago,
tor for America’s Test Kitchen.
Chile, where she worked as sous chef.
There, she develops recipes and content for the Books Division. Leah has worked
Douglas Dodd is chef/ owner of Coal Creek Grill
Katherine O’Leary is general manager of Bella Chris-
and Forest Queen Hotel in Crested Butte,
ties & Lil Z’s Sweet Boutique, a bakery
CO. Shawn Powers is a police officer
in Aspinwall, PA. Meghan (Finamore)
stationed at the University of Massachu-
Schaller welcomed the birth of son
setts in Boston, MA. Shawn was married
Jackson Wendel Schaller in June 2015.
in August 2014.
Ben David Berryhill is owner of Red Drum Gas-
with other alumni expats. Feel free to
marketing consultant for Creatif Leaf
reach out to them through the CIA
Marketing in Bethel, CT.
alumni network by posting a message.
Owen Marvel is executive
Nicholas Peter Moulton
Nancy Aala recently
Joe Neff (Trae) Basore III
five years working at Craft and Colicchio
the best ingredients.
restaurant Mugaritz in Gipuzkoa, Spain,
is executive chef at Pearl &
hurst University in Portland, OR. She
how the food system interacts with, and
After graduation she took a position at
some, yet insanely tasty treats using only
is executive chef at Mezze
Ash in New York, NY. He spent the last
system as well as policy, law, labor, and
de cuisine at Bar Noroeste in Seattle, WA.
She is passionate about making whole-
Bistro in Williamstown, MA.
in Food Systems and Society from Marylfocused her studies on gender in the food
Weekly. Shannon May Martincic is chef
pastry chef/owner of little
cake, big world in Dutchess County, NY.
Elizabeth (Shaw) Lampi-
Italy, where they are hoping to connect
received a Master of Science
received starred reviews from Publishers
Mary-Elise Cacciatore is
one ’07 have settled down in Florence,
Schmenkel Dittrich is founder and
Club in Greenwich, CT.
Foolproof Preserving—the last two of which
Gene Lewis Lampione and
tropub in Mount Pleasant, SC. Karen
sous chef of The Milbrook
on Paleo Perfected, Cook It In Cast Iron, and
& Sons, both in New York. Jonathan Gamlen and Ginny Gamlen ’10 welcomed daughter Olive in January 2016.
David Osenbach was
William Robert Shaw ’49
Thomas Robert Fulton ’78
recently hired as wine director
Charles H. Smith ’55
Donald Heintz ’78
Marcel La Freniere ’59
Gordon E. Christie ’79
John Otis Camp ’60
Stephen M. Kerrins ’79
John Russell Kenyon ’60
Robert R. Wagner ’81
Christopher Hilliard is
Edward L. Bracebridge ’63
Thomas William McBeath ’83
chef at Midnight Sun Brewing
Fred C. Hueglin ’68
Christopher Lucien Price ’84
William J. Kaminski ’68
Greg A. Waldron ’84
Finn. The family moved back to Alaska
John Charles Szoke, Jr. ’68
Stan Leigh Blessing ’86
after 11 years on the East Coast. Christo-
Burton W. Marsh ’69
Michael Joseph Forzano ’86
Thaddeus S. Wnuk ’69
Jill Ann Rose ’92
Jocelyn Ann Gragg is pas-
Ronald W. Hickman ’71
Russell Titland ’92
try chef/owner of the recently
Brian T. Winter ’71
Donald Ross Golder ’94
Michael Wayne Bumpus ’73
Sean Terrence Straney ’95
at High Street on Hudson in New York
Robert L. Jester ’73
Brandon J. Crain ’98
City. She previously worked with Eli
Roy W. Tidmarsh ’73
Eric C. Maczko ’99
David E. Watson ’76
Lee Andrew Hirsch ’04
Bruce W. Boore ’77
Christpher M. Rulli ’10
at the award-winning Providence in Los Angeles, CA, which is owned by CIA alumnus Michael Cimarusti ’91.
Company in Anchorage, AK. He married in 2011 and has two children, Jill and
pher is a member of the Great Northern Homebrew Club.
Dana Lewis is general manager for Sage Catering
in Berwyn, PA. William R. Rogers is executive chef at the Cosmos Club in Washington, DC.
opened JARDI Chocolates in Atlanta, GA. Krista L. Stites is pastry sous chef
Kulp ’05 at Fork in Philadelphia, PA, as well as at Marea in New York City.
Darryl Burnette is chef/ owner of Belle Harlem in
mise en place no.72, June 2016
Innovation at the intersection of technology, behavior, design, and food NOVEMBER 4-6, 2016 The Culinary Institute of America at Greystone Napa Valley, California How do we stay ahead of consumersâ€™ changing needs, values, and aspirations? Attend reThink Food to find out! Spend three unforgettable days fully immersed in an atmosphere of exploration, stimulation, and discovery. Join leaders and entrepreneurs in the food, culinary arts, marketing, science, and technology worlds as they all come together at this interdisciplinary conference. For more details and registration information, visit www.re-thinkfood.org.
All alumni of the CIA are entitled to special pricing. Just use the code ALUM when registering to receive 10 percent off the published price.
Thank You! 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 2016 event, which was our most successful program to date! See page 14 to learn more about this year’s exciting event. Please join us in thanking our sponsors.
2016 THE CULINARY INSTITUTE OF AMERICA
PLATINUM SPONSORS Avocados from Mexico GOLD SPONSORS Ecolab, Inc. The Wonderful Companies SILVER SPONSORS Break Thru Beverage Group Chipotle Mexican Grill Colavita USA Jon Luther Seabourn Smucker’s Foodservice Wolfgang Puck Catering
SUPPORTING SPONSORS CampusWorks, Inc. Charlie Palmer Group Cobblestone Catering/The Snyder Family Foundation Carla Cooper and Alice Elliot Edlong Dairy Technologies/Jones Dairy Farm GDF Suez Energy Resources illycaffè Kellogg’s Company Kirchoff Campus Properties Marriott International, Inc. Merrill Lynch The National Restaurant Association Nestlé Waters North America Noelker & Hull Performance Food Service Restaurant Associates Rich Products Corporation Robinson + Cole
The Culinary Institute of America Alumni Relations 1946 Campus Drive Hyde Park, NY 12538-1499
2016 Saturday, October 22, 2016 A Day at the CIA! • Luncheon • Demos and Presentations • Food Trucks • Campus Tours • Cocktail Reception • Student-sponsored Events • 6th Annual “Run For Your Knives” 5K Walk/Run
Register now at www.ciaalumninetwork.org or call us at 845-451-1401. Can’t wait 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.org 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 28, 2016
Mise En Place is the college magazine for alumni and friends of The Culinary Institute of America, an reflects its principles and core value...