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No. 73, October 2016



CALIFORNIA • Opened the Greystone Restaurant • Launched The Food Business School, the college’s center

We Achieved Our Goal! The Building on Excellence Capital Campaign In 2009, the CIA launched the $101 million Building on Excellence Capital Campaign to provide the very best

for executive and graduate education • Launched the college’s Wine and Beverage Graduate Certificate program • Launched the reThink Food Conference with the MIT Media Lab • Created an innovative website, “Menu for Healthy Kids: Fostering Positive Change in Our Schools,” in response to the growing problem of childhood obesity in the U.S. • Celebrated the 20-year anniversary of the California

culinary education to the men and

campus, cementing its standing as the culinary think tank

women who will lead our great industry

on the forefront of thought leadership and educational

into the future. Thanks to your financial


support and engagement, you’ve had

• Renovated the first floor of the Greystone building, the

a hand in some of the CIA’s significant

Wood Stone Live Fire Outdoor Kitchen, and the Ghirardelli

achievements in the last few years across

Chocolate Discovery Center

all its campuses, including one of our most important goals—increasing the college’s endowment for scholarships and financial aid for our hard-working students. With the help of so many, we’ve been able to… NEW YORK • Opened the Marriott Pavilion and Ecolab Auditorium, The Egg and the Jones Dairy Farm Line at the Student Commons, residence halls, a new Library Learning Commons, a 3D food printing lab, and a teaching garden; and partnered with Brooklyn Brewery to open the Brewery at the CIA • Opened the innovative Bocuse Restaurant

• Expanded the California campus through the acquisition of Copia in Napa TEXAS • Opened the expanded 30,000-square-foot Texas campus and its on-site restaurants—Nao Latin Gastro Pub and the pop-up CIA Bakery Café—and conferred the first associate degree there SINGAPORE • Established the Singapore campus in 2010 • Conferred the first bachelor’s degrees in Culinary Arts Management at the Singapore campus

• Established bachelor’s degrees in Culinary Science and Applied Food Studies • Developed bachelor’s degree concentrations in Advanced Concepts in Baking and Pastry; Advanced Wine, Beverage, and Hospitality; American Food Studies: Farm-to-Table Cooking; Asian Cuisine; Italian Cuisine; Latin Cuisine Studies; and Intrapreneurship • Established the Suntory Visiting Professorship of Japanese Studies • Held the first groundbreaking Menus of Change leadership summit with our partner, the Harvard T.H. Chan School of Public Health • Opened The Chuck Williams Conference Center


The CIA is dedicated to being at the forefront of thoughtful change while always building on excellence. Thanks to your generosity and valued support, we will continue to do just that.

With gratitude, Your Advancement & Business Development Team

new york




mise en place no.73, October 2016

16 2 Goals Achieved!

16 Inside the Case


20 Meatball City

We’re celebrating the completion of our capital campaign

Bean to Bar From toaster oven to thriving business

Delicious changes at the Apple Pie Bakery CafĂŠ

Students in intrapreneurship concentration create a restaurant from top to bottom





32 7 Across the Plaza

Tour de Stage | Bread—The Staff of Life A Sweet Experience | Tidbits

22 Education for Life

Women in Foodservice | Kudos | Book Shelf

mise en place no.73, October 2016

28 Gifts at Work

Why Give? | Giving’s Impact | Engineering Flavor Bread & Water, Food & Wine | What’s Trending—Beef

33 Class Notes

Class Notes | In Memoriam | Your CIA Alumni Benefits


mise en place® No. 73, October 2016 Nancy W. Cocola, Editor

The times they are a changin’. We hardly ever use our phones to make actual

Leslie Jennings, Designer

phone calls…we use them to text, tweet, or snapchat. We get our newspapers on our phone, tablet, or computer, and read entire books on Kindle. Yes, the times

Contributing Writers

they are changing—and we’re changing here at the CIA as well.

Elly Erickson

Beginning with this edition of mise en place, you will be receiving your magazine

Matthew Francis Johnson ’16

digitally. And while we may feel wistful at the loss of the printed format, going

Gail Jones

digital will offer more opportunities to give you a broader insight into what is

Hans Welker

happening at your alma mater. Now we can add video, audio interviews, and many more photos than our print pages were ever able to hold. You’ll see more of the campus, hear more from

Editorial Board Dr. Tim Ryan ’77 President Dr. Victor Gielisse Vice President— Advancement and Business Development Brad Barnes ’87

Sue Cussen Lynne Eddy John Fischer ’88 Ted Russin Denise Zanchelli

Kate Cavotti

fellow alumni and current students, and feel more a part of on-campus events. I hope you will continue to enjoy mise en place. I know for sure that we will continue to work hard to keep the magazine true to its mission of fostering a positive and enduring relationship between the CIA and its alumni and friends. To read your mise en place magazine, go to Warm wishes and keep reading! Nancy Cocola Editor


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: 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: @Mercy Ships-Tammy Baskerville, Patti Hale of Patti Hale Photography

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,, Office—Roth Hall, Room S-324 Section 504/ADA: Maura A. King, Director—Compliance 845-451-1429,, 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

Welcome to the A stage is all about the excitement and stimulation of learning. It’s the thrill of walking into a new kitchen

culinary arts at Centro Culinario Ambrosía in Mexico, earned a molecular gastronomy diploma at the

where you want to smell, taste, experience, listen,

Basque Culinary Center in Spain, and an AOS in

and touch. Everything is a novelty. Whether it’s

culinary arts at the CIA. She has cooked in Mexico;

a new ingredient or a different cut, a creative

at Mugaritz in San Sebastián, Spain; and at Café

approach or a classically perfect technique, you are often thrown out of your comfort zone and into the fascinating world of a great chef’s kitchen. Newly married, Laura Millan ’14 and Sayat Ozyilmaz ’14 decided to take their honeymoon staging and

Boulud, Eleven Madison Park, and Del Posto, all in New York City. Sayat Ozyilmaz ’14 is from Istanbul, Turkey. He completed a BA in economics and German studies at Dartmouth College and an AOS in culinary arts at the CIA.

learning along the way. Join them on their journey to some of the most

He was an analytics manager when he changed careers. Since then, he

exciting restaurants in Mexico and the U.S., like Pujol, Quintonil,

has cooked in Mumbai, India and Istanbul, Turkey; and at Blue Hill at

and Biko in Mexico City and Husk in Charleston, SC; August in New

Stone Barns and Le Bernardin, both in New York.

Orleans, LA; Cooks and Soldiers in Atlanta, GA; Barley Swine in

Feel free to hop on to the Tour de Stage using the interactive map.

Austin, TX; and so many more.

Visit and look for the Tour de Stage posting and

A Little Bit About Our Stagiaires… Laura Millan ’14 is from Acapulco, Mexico. She completed a BA in

start your journey. For more food photos, adventures, and stories from the travels, visit Sayat and Laura’s Instagram at


Bean to Bar—Coming to Fruition Bread. That’s what Bryan

Fruition Chocolate.

Graham ’08 thought would

But equipment to make

be his future. He loved to

chocolate is specialized.

make it, eat it, and feed it to

And for the small-

others. But then he stepped

scale, bean-to-bar

into class with Chef Peter

operation just starting

Greweling. Everyone knows

out, the price for it is

Chef Greweling is all about


chocolate; he practically

So, once again, the pair

breathes it. At some point

innovated. For roasting

in that class, Bryan caught

the beans they used a

the chocolate bug. It began

convection oven. The

when he started staying

winnower, an essential

after class to see if he could

for removing the husk

refine some chocolate using

of the nibs, was out of

stainless steel ball bearings

reach for the pair so

as a makeshift refiner.

Bryan built his own. For

“I made my first batch

refining, he had to have

chocolate there,” explains

a melangeur that would

Bryan. But later, he had

crush the nibs. And then

the experience of making great chocolate during his externship in New York City at Jacques Torres Chocolate. After graduation, Bryan was hired as lead pastry cook at the Apple Pie Bakery Café under Chef Francisco Migoya. Over the

concher that he uses to produce 500 pounds of chocolate every four days.

exploring how to make chocolate at home. Imagine attempting to

But Which Beans Make the Best Bar?

roast cacao beans using a toaster oven and winnowing them with

When large-scale chocolatiers make a bar of chocolate, they strive

a hair dryer? Together they made the first batches, albeit small,

always to make it the same year after year. Their devotees—and they

of their own chocolate. That level of intensity and dedication

are legion—count on opening the package and experiencing the

was fueling their dream of one day having a chocolate-making

same delicious treat they have come to expect. Not so for the bean-


to-bar chocolatier. Here, the variety of cacao, method of fermenting

But first, they took a leap of faith by both quitting their jobs and

and drying, region it comes from, and the method and length of

next two years, he learned so much. But on his own time, he and his wife—an elementary school teacher in New York City—began

heading out on a six-month journey to find the place where they wanted to settle down for good. Oddly enough, after scouring


there was the conching machine to evaporate out the acidity. He found a universal refiner/

processing make for more complex bars that, frankly, don’t always taste the same from batch to batch. That is the excitement and joy of

the planet they landed right back where they started…in their

bean to bar.

hometown of Shokan, NY. It was fate that a storefront, a place

One of the challenges of making small-batch chocolate is that you

they both remembered as an ice cream parlor from their high

can’t order enough beans from any one source to make it cost-

school days, was empty and waiting for them. It came with some

effective. So Bryan uses a distributor he trusts and who has a personal

equipment, room for their chocolate “factory” in back, and a

relationship with the cacao farmers to purchase his beans. Right now,

small storefront facing the street. It was the perfect place to start

Bryan mostly uses beans from Peru and the Dominican Republic,

but also sources beans from Bolivia, Costa Rica, Ecuador, and Belize.

the wood surface to come in contact with more of the cacao. Then he

He has traveled to many of these countries to better understand the

poured a bit of bourbon directly on the nibs and left it for two months.

variety of characteristics each region brings to the table.

After that, he gently dehydrated the now-damp nibs again. Eureka! This kind of experimentation has made Fruition Chocolate the success

The Opportunity to Create

it is today. In fact, Fruition won three gold medals for its Marañón

Experimentation is part of experience for the bean-to-bar producer.

chocolate at the 2015 International Chocolate

For example, Bryan decided to try out the concept of bourbon barrel-

Awards World Final in London.

aged chocolate. He acquired barrels that were still damp from the

Today, the little storefront at the

bourbon and placed roasted nibs inside to age for three months.

milk chocolate and a silver award for that bourbon barrel-aged

factory in Shokan has been joined

He then processed them into 61% dark milk chocolate, hoping for

by a very successful retail store

that hint of bourbon flavor. Instead, he got a pleasant charred oaky

on the main street of Woodstock,

vanilla flavor from the barrel with very few bourbon notes. His

NY. Things are sweet for Bryan

second attempt looked quite different from the first. He took apart

and his wife. It’s a dream that has

the bourbon barrel and inserted the staves into the nibs—allowing

come to Fruition.

mise en place no.73, October 2016


bread the Staff of Life


By Hans Welker

evidence are the depictions of bread baking that have been uncovered

Though the popularity of bread has rarely waivered worldwide over

in Egyptian tombs.

the centuries, an appreciation of true artisan products has fluctuated

Initially, the ancient Egyptians ground the grains using a thick stone,

through history. While the production of high-quality loaves was on a

a rectangular shape with rounded top; this tool is called a quern. The

steady rise well into the 20th century, the advent of industrialization

Egyptian millers would place a second “roller” stone inside the quern,

took a toll on the prevalence of artisan bread techniques. Fortunately,

using it to press the grains, forming a meal. This tool was improved by

bakers throughout the world have returned to these prized techniques,

affixing the stones together and attaching a turning handle that was

and through their efforts have put renewed emphasis on the

activated by the motion of animals.

importance of handmade products using age-old traditions.

The Egyptians mixed coarsely milled flour with water and formed the

Looking back on the historical and social context in which those

dough into rustic grain cakes—the first flatbreads—that were cooked

artisan breads were first developed only helps us to appreciate the

in the hot ashes near the open fire or atop a hot stone near the flames.

magic being created by today’s bread makers.

The idea of risen bread appeared when the Egyptians decided to

From the first rustic types produced almost 6,000 years ago, bread

bake their bread inside pots, which provided constant, radiant heat.

has been at the center of incredible moments in history. As one of the prominent food sources in the world, it has become a symbol

The baking pots were twin-halves, which were eventually refined into a beehive-shaped oven of two tiers with a firebox in the base and a

of prosperity, health, wealth, and success. It found its way into

baking platform. The beehive model is the basis of ovens used today.

religious ceremonies, fairy tales, folklore, and regional traditions.

Archeologists have discovered remnants of a large-scale production

The production of bread encouraged technological advances in

bakery capable of producing 30,000 loaves a day; this operated during

agriculture as inventors worked to create new tools to harvest grain

the reign of Pharaoh Menkaure, whose pyramid was built nearly 4,500

more efficiently. Bread even played an important role in the natural

years ago.

sciences, as soil was studied and grains were crossbred to produce higher yields and heartier varieties. Additionally, bread has served to divide the classes, and because of its vital importance to all people, led to revolution in times of famine.

Early Bread Baking

Bread Gains

in Importance While ancient Egypt set the stage for the cultivation of wheat, the Greeks and Romans continued down that path, and bread quickly

Before the first bread could be made, ancient humans had to discover

assumed its role in both cultures. As a primary food source and

how to cultivate and harvest grains. This cultivation began in the

household staple, bread also was central in political and trade issues.

Middle East between 9,000 and 10,000 years ago in what is termed

In the first century A.D., Emperor Vespasian made all Roman bakers

the Fertile Crescent, along the Nile, Tigris, and Euphrates rivers.

officials of the state, subjecting them to the political fortunes of Rome

The earliest were varieties of wheat, millet, and barley. Early farming

itself. At this time, there were more than 300 bakeries in Rome, many

centered primarily on ancient forms of wheat: einkorn and emmer.

of which were run by Greeks. Milling had been improved with the

These varieties were different from modern commercial wheat in that

advent of horsepower over slave labor, and with this improvement

they had double-bearded rows of kernels that produced a low yield and

came greater and more readily available quantities of flour. This

were difficult to separate from the husk.

enabled the bakers to make a variety of breads ranging from white

At first, ancient people simply boiled the harvested grains in water

loaves for the upper classes to coarse loaves for the plebeians. The

to create a porridge-like mixture. Over time, hybrid varieties of

underclass was given a bread dole, which was notoriously and

wheat developed, creating a stalk with more seeds that were easier to

tyrannically controlled by the government.

separate from the husk, thus dramatically increasing the yield from

After the fall of the Western Roman Empire came the Middle Ages.

each plant. These hybrid varieties also had a higher starch content,

Castles were built like mini cities. Inside those cities, the bakers were

which made the grains easier to grind into flour. The primary wheat

the first craftsmen to form a guild and designate a pecking order of

varietal used for bread baking today is triticum aestivum, which is a

apprentice, journeyman, and master. At the same time, the general

descendant of that early emmer wheat variety.

populace began to distrust both millers and bakers, because they were

It appears that the ancient Egyptians can be credited with the first

so dependent upon them for grain. In some places, the process of

attempts at bread baking, as archeologists have uncovered remnants

grinding grain for flour was monitored to ensure that no individuals

of farming tools, grinding stones, and even ovens. Added to this

were secretly milling their own flour or baking their own bread.

mise en place no.73, October 2016


During the Middle Ages, bakers expanded on the Roman tradition of baking different types of bread for different classes of people. In France, there were at least 20 varieties of bread, each named by rank: pain de cour, pain de pape, pain de chevalier, pan de valet, and so on. Highranking nobles ate bread made from white wheat flours, commoners ate large round loaves named pain de boulanger, generally made from coarsely ground barley or rye flour. Similar rankings of bread were made in the church. Thomas Aquinas declared that the Eucharist must be made of only the finest white wheat flour. The wafers also were unleavened to maintain purity. This emphasis on white wheat flour only amplified the hierarchy of bread, maintaining the division between the bread of the rich and the bread of the poor.

Bread in France The importance of bread in France began with the rise of the city of Paris in the ninth century under the rule of Charlemagne. The 12th century saw the first bakeries located inside the city walls. Every stage of baking was monitored by the royal court, including the type of flour to be used and the weight and price of the finished loaves. The crown even owned the ovens. It wasn’t until the 13th century that bakers were allowed to rent ovens, thereby moving past the prior tradition of communal ovens. By the end of the Middle Ages, the bakers had formed a coalition, designating rules and standards for bread baking. To become a master, bakers had to produce a “master piece” proving their skill. The masters presided over the valets, who were in charge of the apprentices. Masters shaped the bread, operated the ovens, and ran the business. Apprentices handled pest control and kneaded dough. The dough was often made in such large quantities that the kneading was done with the feet.

A Revolution in Bread

Bread is more than a symbol of the French Revolution—it’s at the very core of that major political event. In the 15th century, millers and bakers joined forces in an attempt to deal with ever-fluctuating prices and supplies of grains. As a way to settle the matter, the government enacted a law to control the price of bread—a law that was famously enforced until 1981. However, the government could not control the price of European grain supplies, and the result was chaos. Both farmers and merchants took advantage of the fluctuations, often escalating their prices to exorbitant levels. Indeed, by 1715, nearly one third of the French population had died of starvation. The French bread riots began in 1725, as commoners grew increasingly angry about the famine. The bread riots resulted in the Flour War of 1775, expanding to involve countries like Austria, England, and Prussia. Economic problems only worsened and, by 1789, wheat flour had become so scarce that bread doubled in price. The French population turned its anger toward the bakers, who pointed fingers at the millers, claiming they were unable to purchase adequate quantities of flour. Rumors began to circulate of a massive conspiracy headed by the Minister of Finance who was thought to be working along with farmers, millers, and bakers to collectively raise the price of grain. The unrest reached its limit on July 14, 1789 when commoners stormed the Bastille in the belief that there was grain surplus stored inside. In October of that year, spurred on by a drought that made matters worse, the commoners overran the Palace of Versailles, bringing the French king, queen, and dauphin to Paris as captives. By 1793, The Paris Commune decreed that only pain du bis (whole wheat) would be sold in bakeries, in an effort to produce pain d’eglaite, or “bread equality.” Just a few years later, however, pain

Bread in Folklore Ancient Egypt


Scand inavia

The ancient Greeks

Norse bakers animated things found in nature.


Breads shaped like animals, especially the wild boar,

Egyptians shaped some bread

their source of

were offered as a sacrifice to the powerful gods

loaves to represent a boar—

leavened bread

Thor, Odin, and Freyr. Farmers would enact ancient

dedicated to the fertility god

as a goddess,


creating a myth reflecting the


fertility rituals at their farms. In these rituals, grains were celebrated and seen as alive,

planting cycle of wheat in the story

usually personified as a

of earth mother Demeter and her

woman—the old

daughter Persephone.


de blanc (white bread) became the new bread of equality, making the

on the departing Ottoman Empire’s official state.

iconic French bread available to all.

The flaky puff pastries filled with fruit or nuts that we call Danishes were


actually created by Viennese bakers who had been sent to Copenhagen during a shortage of skilled workers. The Danes referred to these pastries

Bread Trad itions The first noticeable Austrian contributions to bread baking came

as “Vienna breads.”

Bread in Germany & Eastern

around the beginning of the 19th century as the Austro-Hungarian Empire rose to power.


Advances in milling in Hungary were producing high-quality flours. Viennese bakers had begun to use the poolish method and inventors were

While artisan bread is often associated with

creating steam-injected ovens that produced

France and Italy, Eastern European countries have

products of superior quality. In addition, Austria

rich bread cultures that have often gone unnoticed.

was widely known for its excellent mountain

In Germany, supper is called abendbrot, or evening

water and its flavorful and unique natural yeasts.

bread. The countries that border the North and

Hence, Vienna began taking the lead in the

Baltic seas—Great Britain, Scandinavia, western

production of fine pastries, with an emphasis

Russia, Poland, Germany, Netherlands, and

on intricately shaped yeast-rising pastries—

Belgium—were colonized by the early Germanic

some with flavorful fillings or toppings. These

peoples, and for them, rye flour was the staple as it

pastries were introduced to Paris in 1840 when

grew well in cold climates.

an Austrian baron opened a shop selling pain

Throughout the world, bread is regarded as an


essential food. It is the cornerstone of almost

One of the most-well known of these Austrian

every diet. It has played a role in the histories and

pastries was the croissant. While breads had been made in crescent shapes for years, croissants made with flaky, yeast-raised puff pastry are famously said to have come from Vienna. The first croissants were made there in 1683, when Turkish forces attacked the city. It was the city’s bakers, already awake and working on producing the day’s bread, who alerted officials of the Turks’ arrival. To celebrate the defeat of those invading forces, Austrian

cultures of dozens of countries. It has a place in folklore, traditions, and religions. But beyond that, how bread is made, sold, and eaten is truly indicative of the place it has come from and of the people who live there. It has been an incredibly important part of people’s lives throughout history, and it continues to stay important and relevant today.

bakers made their pastries in a crescent shape, referencing the shape




Christmas bread in


the Middle Ages.

Challah bread, which originated

a tradition in which

Enriched with

in southern Germany in the

girls walked

fat, sugar, eggs,

15th century, gained popularity

backwards to bed

nuts, and dried

throughout Europe as a ritual bread

to dream of their

fruit, it served

of the Sabbath.

future husbands.

Pane di Natale began as a popular

Hot ash cakes were given to young girls as part of

as a symbol of plenitude.

mise en place no.73, October 2016


A Sweet Experience

Taking it To the Next Level

Imagine this. It’s your first day of class in the Advanced Baking &

to experiment, fail, retry, and succeed. They work independently,

Pastry concentration at the CIA’s California campus. You and your

make decision, receive guidance and suggestions from their chefs, and

bachelor’s degree friends are all chomping at the bit to get started.

present their work to their peers for review. This presentation includes

You walk into the room and are handed a hollow chocolate bunny, a

a summary of what principle or ingredient the experiment examines,

bar of chocolate, and a bonbon. Then you are shown an assortment of

what the control and variables were, and what their prediction was as

materials and supplies of all kinds and are asked to create functional

to how the variable would behave.

and aesthetic packaging for these three very different items. Fun? Yes. Creative? For sure. Challenging? You bet!

Pastry Concepts and Design

What students experience on that first day is just a taste of their

Here the emphasis is on recipe development, innovation, packaging,

next 15 weeks in a concentration that will dare them to go beyond

and the challenges of small business ownership as students own and

the fundamentals into a world of unqualified creativity and

operate a hypothetical contract bakery with the opportunity to “sell”

experimentation. Taught primarily by Professor of Baking and Pastry

their product to local specialty stores. They develop a formula for their

Arts Stephen Durfee, Associate Professor of Baking and Pastry Arts

chosen product, test for shelf stability and quality, design packaging,

Aaron Brown, and Assistant Professor of Hospitality and Service

and present their projects to the team for approval.

Management Dustin Rogge ’00, the courses take students into the

A very exciting component of this segment has the students going in

“why” and “how” of baking and pastry and challenge them to think critically, analytically, and creatively. The entire course of study revolves around real-world challenges—preparing them for life after graduation.


groups to spend a day with local Napa Valley artists in their studios. The artists range from a florist, painter from Mexico, and sculptor, to a painter who uses spices in his work, potter who designs imaginative plates for restaurants, photographer, and so many more. Students

Advanced Pastry

watch, ask questions, and learn as much as they can about the artist’s

At the heart of this segment of the concentration is experimentation.

imagine and create their own interpretation of the artist’s vision in a

Students take a deep dive into a recipe and work out smart

plated dessert. The local artists are invited to come to the CIA and

substitutions using the original recipe as a control. The pound cake,

view and taste the desserts the students have created based on their

with its four simple ingredients, is a perfect item for the class to use as

day together. An extraordinary experience for all!

they think about substitutions. For example, if maple syrup is going

Another aspect of this course has students exploring the steps of

to replace sugar there are many variables that have to be considered.

taking a product from testing through production and shipment to an

They can change a method, flavor, or format. Students are encouraged

end retail user. Packaging design, costing, and shipping parameters

process, vision, and medium. Then they return to the bakeshop to

are all considered. In this case, students have developed recipes for

blindly choose a paper. They might get grapefruit, Earl Grey tea, and

cheesecakes and actually shipped them from California to the New

honey, or any other combination. The students get two-and-a-half

York campus to judge the product’s ability to be transported and

weeks to create an array of plated desserts based on the combination

delivered to the satisfaction of the customer.

of those three ingredients. Each student works independently, with

Creative Artisan Chocolates and Confections For many of the students, the opportunity to make their own chocolate—bean to bar—is the “wow” experience of this concentration. “The best moment for me was the bean to bar chocolate-making experience,” says Felice Kotik ’16. “Chef Durfee took us outside and we roasted cocoa beans over a fire, used a metate to grind the beans,

subtle support. Chefs Brown and Durfee are absolutely phenomenal, according to Gabriella Fabiano ’16. “They say, ‘go ahead and try it’ and you do,” she explains. “They watch to make sure we are making smart decisions and progressing, but the work is up to us.” At the end of this segment the students put on a buffet presentation of products as well as write a critical analysis of the development process.

and learned how to create chocolate. It was the coolest thing.” Students

Let’s Get Practical

get to source beans from different countries, make chocolates, and

The goal of Professor Dustin Rogge is to help students harness

design and print out packaging to wrap the bars they make. Their final

the creativity they are experiencing in their other segments and

project inspires creativity. They present an aesthetically pleasing buffet

develop a viable business plan—one that could be submitted to a

of all the products they have created and must produce a pictorial

bank or potential investors, and used as their own business roadmap.

essay of their project.

Besides including a five-year financial operating budget and capital

Modern Entremet This segment is about flavor development, flavor combinations, and going beyond the classics. First, the group starts with the classic flavor profile of Black Forest cake. Students then create variations of that cake in other forms that might include Black Forest cake éclair macaron or a chocolate bonbon that represents a Black Forest cake. They all have to stay true to the original flavor profile and demonstrate their critical formulations during a presentation. Then, Chef Durfee brings out “the hat.” Yes, the hat. In it are pieces of paper, each with three flavor profiles on it. Students reach in and

mise en place no.73, October 2016

budget, students must also include market analysis, menu/concept development, identification of market, demographic research, assessment of viability of concept within their target market, and how their menu and concept relate to ambiance and service. Armed with this type of critical thinking and practical awareness, they are preparing themselves for success. Students who have taken the opportunity to head to California for this concentration are thrilled with the truly creative and critical learning experiences they have had. According to Paige Tobais ’16, “It was an amazing opportunity.” Check out what our students are learning at


Inside the Case “We want our customers to be tormented…tormented by the delicious options before them as they peer into the pastry case at the Apple Pie Bakery Café. We want them to feel that everything looks so inviting it will be almost impossible to choose just one item. And, finally, we want them to be comforted by the familiar and thrilled by trying something completely new.” These are the goals of Melissa Walnock ’01, the very first female chefinstructor to lead the CIA’s immensely popular bakery café. Melissa is already bringing her considerable experience into play on the direction and emphasis at the café. A bachelor’s degree graduate of the CIA, Melissa went on to work as pastry cook at Union Square Café; head of production at JeanGeorges with Johnny Iuzzini ’94, from whom she learned much about technique; pastry sous chef at Jean-Georges V Steakhouse; pastry chef de partie at The French Laundry, where she learned about invention; and pastry chef at Tabla, where she discovered the importance of trust, respect, and the appreciation of team dynamics. Before coming to the CIA to teach, she was pastry chef at Nicholas in Red Bank, NJ. This wealth of experience has prepared her for not only teaching our baking and pastry students, but also helping them learn about the importance of shaping the customer experience. At the bakery café, she has taken on the task of bringing back familiar American flavor profiles while still maintaining some of the French refinement that patrons have come to expect. Seasonality and an attention to allergens are also part of what is new at the café. The gradual elimination of nuts and almond flour in recipes and the addition of more gluten-free and dairyfree options are addressing the needs of our varied customers. From bachelor’s students to daily local patrons, and from onetime tourists to young children, the café is a place for everyone’s tastes. “The bachelor’s students who eat here understand the more unique options, but many of our patrons want and expect the same flavors over and over again,” explains Melissa. “That’s why we have to keep a balance in our offerings.” The continued evolution of the Apple Pie Bakery Café is in good hands. And we look forward to seeing what Melissa will “torment” customers with in the weeks and months to come.


“We want our

customers to be tormented�


Honoring Corky Clark at Lineage

Gift-in-Kind Generosity

Art and Books

Beloved CIA professor Corky Clark was

Please find below the list of

Enjoy artist Julia Homersham’s

honored at a fundraiser at Lineage restaurant

companies who either started

remarkable and whimsical

in Boston, on August 2, 2016. The evening was

or renewed their Gift-in-Kind

work The History of English

hosted by Jeremy Sewall ’92, owner of Island

relationship with the CIA between

Puddings. It was inspired by

Creek Oyster Bar and Row 34, in Boston, MA

March 5, 2016 and July 8, 2016.

Mary Norwalk’s 1981 book

and Portsmouth, NH; and Barton Seaver ’02,

Barilla America, Inc.

acclaimed cookbook author and director of the Sustainable Seafood and Health Initiative, Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health. All proceeds were used to create the Corky Clark Scholarship Fund for CIA students.

Cento Fine Foods D’Arrigo Brothers Diamond Crystal Specialty Foods Driscoll Strawberry Associates, Inc. Harney & Sons Fine Teas

For most of his 31 years at the CIA, Chef Clark

The J.M. Smucker Company

taught the seafood identification and fabrication

Lone Mountain Wagyu

class, and was mentor to so many students. To

McIlhenny Company

demonstrate his longtime influence on them,

Ora King Salmon

Jeremy and Barton prepared a five-course

Par-Way Tryson Company

menu showcasing the seafood Chef Clark

Satin Fine Foods, Inc.

has dedicated his career to teaching about. It

Ventura Foods, LLC

was a most successful night! To donate to this scholarship, please go to

chef corky clark imparting his wisdom to students


Cacique Companies

English Puddings Sweet and Savoury. As an authority on regional and traditional British food, Ms. Norwalk championed the oldfashioned English pudding in her classic. Ms. Homersham’s sense of humor and nifty skill make this a true delight to behold. No doubt every time you look at it you’ll find something new to enjoy. It might even inspire you to try your hand at making one of Britain’s famed puddings. Enjoy!

the list of other favorites that would one day become our final menu. We are fortunate enough to be able to create our very own restaurant from scratch, and the journey from concept to operation has been filled with trials, errors, and fascinating lessons.

How It All Began After the stressful restaurant-themed “Pitch-off” before judges last semester, we had three weeks during spring break to let the winning concept—Meatball City—percolate. Some of us were thrilled about it, some were crestfallen, and some were surprised. However, in hindsight, Meatball City prevailed because it was a quirky restaurant concept that appealed to everyone and could easily serve as a blank canvas, allowing each student in our class to add his or her unique creative input. We decided to incorporate all the best aspects of the three other concepts into Meatball City. Applying Charcoal’s idea of ethnic flavors from all over the world is a great way of shaking up any presumptions of a typical meatball. Employing RICO’s stance on diversity, charitable outreach, and attention to differing cultures allowed Meatball City to become more sophisticated and purposeful. Finally, incorporating NOPO’s exciting marketing strategies and engaging video content will assist Meatball City in keeping

By Matthew Francis Johnson

students interested in eating with us for the full 15 weeks of

At seven on a warm June morning, we all dashed to our stations in our

its run.

Menu Development class carrying our three-year-old knife bags and

Our tight-knit group hit the ground running with exciting

wearing our pressed chef whites. All 14 of us in the Intrapreneurship

new ideas for how to make Meatball City “beyond awesome…

concentration were tasked with preparing a composed plate that could appear on our Meatball City restaurant menu when it eventually opened at The Egg in September. We hurriedly searched for our ordered ingredients to test our different recipes, which included various innovative meatballs like Philly cheesesteak, lamb kofta, Korean fried chicken, and even Thanksgiving turkey. Our goal was to think of meatballs in as many new ways as possible. As we cooked, we meticulously jotted down specifics like the metric weight of each ingredient, changes to traditional methods, cooking times and temperatures, and any new ideas thought of on the spot. In addition to the usual ingredients and cooking equipment, there were multiple laptops, notebooks, pens, scales, and calculators scattered throughout the kitchen. At 11 o’clock sharp, our plates were due and we gathered around a table to test what we had produced. Our instructor, Chef Mark Ainsworth ’86, and marketing professor, Bill Guilfoyle, joined the conversation as we dissected each meatball and its side components for flavor, texture, preparation steps, and marketability. One of our co-general managers, Yejin Yoon, led the discussion and asked for a vote for each item. If a majority voted “yes,” we added the recipe to


bill guilfoyle (left) and mark ainsworth ‘86 evaluating student recipes

might need to purchase. The Marketing Team designed the restaurant’s logos and banners, ordered uniforms and merchandise, and planned advertisements to entice our fellow students. All three teams worked together to hold a public consumer-testing event in early July to have our menu items tasted, surveyed, and approved. Each consumer filled out a form on which they were encouraged to express their opinions and suggestions about each recipe. We were glad to see that most everything was well-received and that the criticisms or suggestions focused on small tweaks in recipes. Our team reviewed all the surveys and after much discussion decided that a lot of them were about personal preferences. We concluded that we had enough variety in the final menu so people would surely find something they could enjoy. Before we opened in September, we had to be sure we had everything we could possibly need readily available and that the standards we set for ourselves in the beginning were maintained. To accomplish this, we double-checked everything. First, we ensured that our exact uniform and merchandise purchases actually arrived. We also had all our recipes, financial statements, and human resources manual proofread by our professors. Finally, we shot our commercial http:// like stupid awesome!” as our second co-general manager, Benjamin Stone, put it. However, we soon learned not all our ideas were financially feasible or universally agreed upon. The Meatball Mascot logo created by the original team was not beloved by the rest of the class. “It looked like a creepy, bloody ball with a smile on its face,” laughed our purchaser Peter Barry. “Honestly, I was a bit terrified to look it in the eyes.” We also had lively disagreements about which menu items should be saved or discarded, how exactly our marketing and fast-motion cooking videos of each menu item for educational advertisements. It was a mountain of a workload, but now the “beyond awesome” Meatball City is fully operational. Thankfully, we had the entire CIA behind us to ensure our success. We can’t wait to share the results of how Meatball City has done in the February edition of mise en place. Matthew Francis Johnson is a bachelor’s degree student graduating in December 2016.

budget should be spent, and how Meatball City’s image and identity should be presented. Oh! And don’t forget that, every once in a while, personal conflicts surfaced—inevitable when you’re working with the same 14 people in every class for three semesters! However, I have to say that overall it was an absolutely positive experience. In fact, we only had these disagreements a small percentage of the time. Our class is very productive and we enjoy each other’s company. We bounced all ideas off each other when they arose; communicated constantly through text, Slack, and Facebook; and bonded on our days off with dinner out, video games, cooking parties, and TV marathons. We supported each other, motivated each other, and worked through any disagreements that stood in our way.

All Hands on Deck The class was split into three separate teams to accomplish all of our tasks throughout the semester. The Operations Team recorded all of our recipe-testing results, structured our final menu, set up our purchasing process, and formulated our labor schedule and job descriptions. The Finance Team costed out all of our recipes, set budgets, and tried to find the best deals for anything the restaurant

mise en place no.73, October 2016


Women in Foodservice Laura Sawicki ’05

Finding H er Voice Around Laura Sawicki’s family table, food was a joy. Both her grandmother and mother were great cooks, melding flavors from their Eastern European and Argentinean heritage. Her grandmother was the baker in the family, and a true inspiration behind Laura’s love of all things pastry. Passionate about their food, the family would spend each mealtime imagining their next great feast. In Laura’s family, food is a celebration of love. Throughout high school and college, Laura worked in several coffee shops and bakeries, although she had yet to set her sights on a career in foodservice and hospitality. She was studying to earn a bachelor’s degree in art history, wanting to build a future in New York City’s competitive art world. It was during her study abroad semester in Florence, Italy when Laura got a taste of how the melding of history and culture can be expressed through the exploration of culinary traditions. Upon graduation, she took entry level positions at several art galleries and museums. While supplementing her income working jobs in restaurants and catering, Laura gained important clarity: “I wasn’t flourishing spiritually or emotionally there, and decided to follow my real passion into food and to the CIA.”

Speaking From Her Heart “The CIA turned out to be more than I could ever have imagined,” Laura says. “Each baking and pastry chef I studied with felt like the best one.” And each class exposed Laura to more and more culinary traditions, which truly excited her interest. Also rewarding and unexpected was the absolute camaraderie and shared experiences Laura had with her fellow students. “We grew and blossomed


Austin for just two weeks. Those two weeks have since turned into more than seven years. Austin turned out to be the perfect place for Laura to write her own sweet song.

A Finely Tuned Quartet The partnership between Laura and Rene lasted through their years at La Condesa and its sister restaurant Sway. And when it came time to take

inside launderette

the plunge and open their own restaurant, they together as a team.” During an externship at Canyon Ranch—a luxury health resort and spa—Laura considered focusing solely on specialized dietary and vegan baking. But she realized that as a pastry chef, she would never be fully happy in that narrowed playing field. “As with all aspects of life, it was okay to enjoy all things in moderation,” Laura explained, “including butter!” Her life after the CIA reflected that very philosophy. Having moved back to Brooklyn after graduation, Laura staged in many of New York’s finest restaurants, ultimately landing at Craft and Craftbar. She then spent almost three years at Brooklyn’s Marlow & Sons and Diner, where she quickly earned the role of pastry chef. Laura learned as she went, spending long and demanding hours perfecting her craft in a tiny basement kitchen. During those years, Laura immersed herself in a community of like-minded chefs that shared a mutual love and respect for food. Developing relationships with farmers and artisans, knowing how and where the ingredients were sourced, and appreciating how much care was put into the preparation were all at the core of her budding culinary philosophy. She then went on to be pastry chef at Paloma—a friend’s neighborhood restaurant—where Laura worked shoulder to shoulder with a group she felt were like family. But on election night 2008, an electrical fire destroyed the restaurant. And while escaping the blaze, Laura fell, shattering her arm and wrist. What followed were emotionally draining months of healing and physical therapy, and the very real worry that her career was possibly over.

teamed up with longtime friends Margaret Vera and Tracy Overath. Together they formed The Century Club—a nod to their collective 100 years of experience—and created unique dining venues that have gotten Austin and the rest of the culinary world buzzing. And Laura, who once saw her life as a pastry chef as working long yet rewarding days perfecting recipes in small restaurant kitchens, has taken on a broader role, one that gives voice to all her talents and creativity. In 2012, she was named Food & Wine magazine’s Best New Pastry Chef, and has since also been nominated twice for a James Beard Foundation award. Laura has been recognized on both a local and national level for her work.

Finding her Voice Now with locations like James Beard Award nominee Launderette, the expansion of Fresa’s Chicken al Carbon, and a former gas station that sells muffaletta, shrimp, and soft-serve ice cream, the team has ambitious plans for their future. Laura has stepped back from the actual day-to-day production and is finding her voice on a larger stage. And if you watch her process for creating a new dessert, you’d see just how completely she is able to meld her own voice with the desires and palates of her very satisfied customers. She is the maestro— directing, curating, and inspiring new creations as she teaches others to execute them. A believer in the importance of teaching, Laura stresses the process needed to get to the perfect final recipe. She invites the dialogue between herself and her team to that very end. She is also able to take time with customers on the floor and speak directly to what is working and what is not. From her now iconic birthday

Creating a Duet

cake ice cream sandwich and take on Girl Scout cookies to the more

Into her exhaustion and sadness came an offer from a friend and

Fourme d’Ambert Blue, peach pâte de fruit, and arugula basil cake),

colleague, Rene Ortiz. The two met while working at Paloma. He

Laura is hitting all the right notes.

complex “Peaches & Cream” (peach leaf ice cream, candied almond,

was moving his family to Austin, TX to consult on a new project, La Condesa, a modern Mexican restaurant, and wanted her to join him. Laura moved in with Rene and his wife, thinking she would be in

mise en place no.73, October 2016


KUDOS CIA Honored For Its Art The CIA is well known for its award-winning food. Now, the college is being honored for the art on display at the New York campus. Arts Mid-Hudson presented the CIA with its Art in Public Places Award for 2016 at the Dutchess County Executive’s annual Arts Awards in October. The award recognizes the Old Diamondsides sturgeon sculpture, the Egg sculpture outside student dining venue The Egg, and the historic Gastrotypographicalassemblage threedimensional mural in the Marriott Pavilion.

old diamondsides



the egg

Alumni Recognized Worldwide

Zagat named chefs, sommeliers, butchers, pastry chefs, mixologists,

The 2016 World’s 50 Best Restaurants list was released and we are

30 list, giving each great credit for achievements in a city known

delighted that many of our alumni can be found working to help these

for its highly competitive restaurant landscape. Six of our alumni

distinguished restaurants reach world-class status. They are:

made the list!

# 3: Eleven Madison Park, New York, NY

Luke Boland ’11, wine director, La Sirena

Daniel DiStefano ’08, sous chef; Dayna Palmer ’14, pastry cook;

Liz Johnson ’10, executive chef, Mimi

Matthew Pene ’12, maître d’ and beer director; Michael Pyers ’08, culinary research and development; Christian Rowan ’08, sous chef;

and restaurant managers to its latest New York City 30 Under

Karys Logue ’09, executive pastry chef, Dominique Ansel Bakery Genevieve Meli ’07, executive pastry chef, Il Buco and Il Buco

Megan Vaughan ’06, assistant general manager

Alimentari e Vineria

#7 Mugaritz, San Sebastián, Spain

Ryan Te ’12, beverage director, Oiji

Andrea Morris ’11, beverage director, Nix

Jessica Lorigo ’11, chef

#15 Alinea, Chicago, IL

Grant Achatz ’94, chef/owner

John Schafer ’09, general manager/director of service

#24 Le Bernardin, New York, NY

Adweek has named the 30 Most Influential People in Food and three CIA grads are on the list. They are: Anthony Bourdain ’78, Anne Burrell ’96, and Roy Choi ’98. Ashleigh Scherman ’07, executive chef at The Carolina Club at the University of North Carolina in Chapel Hill, NC, won the

Angel Amorizzo ’14, pastry cook

Chef’s Roll Avocado Madness recipe competition in San Diego,

Gili Lockwood ’06, sommelier

CA, sponsored by Avocados From Mexico. Her four avocado-

Chris Muller ’88, chef de cuisine

inspired courses won her the opportunity to compete in the 2016

#25 Pujol, Mexico City, Mexico

World Food Championships in November.

Enrique Olvera ’99, chef/owner

Hugh Lowenstein ’85 received the 2016 Teacher of the Year

Mark Stein ’14, line cook

award at the Osborn Correctional Institution in Somers, CT.

Mariana Villegas ’12, cook

Jennifer Noble ’87, general manager of the Durham Convention

#27 Saison, San Francisco, CA

Leonela Montas ’14, back server

#36 Boragó, Santiago, Chile

Griffin Benko ’10, sous chef

#44 Estela, New York, NY

Thomas Carter ’04, co-owner and director of

beverage service

#48 Blue Hill at Stone Barns, Pocantico Hills, NY

Center in Durham, NC, received the 2016 Elite Award from Facilities and Destinations magazine. Jennifer is one of 12 convention center executives from around the world to be recognized for making a difference in the meetings and events industry. Eric Kopelow ’80, vice president and corporate executive chef of NBC Universal Studios in California, was recently honored with the California Travel Association’s 2016 Chef/Restaurateur/ Food Artisan of the Year Award. Honors and accolades are not new to Eric who, in 2000, was named one of the

Christine Langelier ’12, general manager

Top 50 Taste Makers by

Mavis Sanders ’12, fish entremets and pasta chef

Nation’s Restaurant News. In 2010, he was recognized

Early Success

by Santé magazine with

The CIA had two of its alumni named as S. Pellegrino Young Chef

Cuisine award for his menu

2016 U.S. semifinalists—Kwame Onwuachi ’13, executive chef, The

design, and Chef magazine

Shaw Bijou, Washington, DC, and Nathanial Kuester ’14, sous chef

as its Chef of the Year.

an Innovative Restaurant

at The Cecil and Minton, New York, NY.

mise en place no.73, October 2016


Book Shelf Sweet Nature

Professional Bread Baking

By Genevieve

By Hans Welker and

Meli ’07

The Culinary Institute

In this

of America


This informative,


clearly written, wide-

pastry chef

ranging book gives


professional bakers


everything they

teams up

need to produce

with noted food

perfect artisanal

photographer Alan “Battman” Batt

breads every

to create an unexpected visual journey that presents desserts in nature. As backdrops bringing food and nature together, all the photographs were taken in New York City’s Central Park, Washington Square Park, the High Line, and Park Avenue. You’ll see Scotch truffles nestled in a tree, biscuits and sauce colorfully hiding among the petunias, jelly rings hanging

time. Chef Welker’s chapters on artisan breads, lean dough breads and rolls, enriched bread and rolls, and rye breads and rolls will enhance your ability to bake with consistency and care.

from branches, stout cakes atop granite boulders, and so much more. It’s a feast for the eyes.

Two If By Sea

Delicious Sustainable Seafood By Barton Seaver ’02 Barton Seaver knows his seafood! In his newest book, he shares 150 mouthwatering and beautifully photographed

recipes. Unique to this volume is a chapter on fish species by flavor profile, category,



A Guide to Managing a Successful Business Operation, 2nd Edition By Bruce Mattel ’80 and The Culinary Institute of America The second edition of this popular book is thoroughly revised and updated

to include information on catering for dietary restrictions and food allergies, contemporary

and cooking methods, as well as a picture-filled chapter on

techniques, plating, and presentation. A new chapter

technique. Barton marries his expertise as director of the

of on-trend recipes has been added, along with

Healthy and Sustainable Seafood Program at the Center for

sample menus for a variety of catering events. This

Health and the Global Environment at the Harvard T.H.

indispensable book provides detailed guidance on every

Chan School of Public Health, with his extraordinary skill as

aspect of the catering business, showing operators how

a chef to make this a must-have book.

to troubleshoot and creatively solve problems.

mise en place no.73, October 2016


Why Give? Harold Small Confrérie de la Chaîne des Rôtisseurs Bailli Délégué/President

What motivates you to give? The Confrérie de la Chaîne des Rôtisseurs is the oldest and largest food and wine organization in

left to right: dr. joel spiro, tim ryan ‘77, harold small, denise zanchelli, gerard viverito

the world, with its U.S. headquarters in Madison, NJ. The Confrérie can trace its origins to 1248 in France, where it still has its international headquarters in Paris. While based on the concepts of a global community focused on conviviality, friendship, and sharing a passion for the culinary arts, we are grounded in helping future food, wine, and hospitality professionals. As professionals in the food world make up 30% of our membership, we are committed to giving back to our community. We think of it as succession planning. Our relationship with The Culinary Institute of America dates to its founding. Our first Bailli Délégué, Paul Spitler, was deeply involved with the CIA starting back in 1956. He later became chairman of the board of the college in 1966. So, our roots are deep and our desire to help students financially and honor them with award recognition is significant.

How do you give?

The vibrant faces of future professionals and their exhibition of passion and professionalism make it all worthwhile! Their dreams, desires, excitement, and successes are evident when the awards are presented at graduation exercises. We feel the impact even more when we receive their notes of thanks. One student wrote, “I hope that upon graduation I can be a proud representative of this award by the work I continue to do in my career. I appreciate your support for students like me who simply want to work hard and try their best.” Rachel Sherriffe, who is highlighted on the opposite page, wrote the following: “Receiving the Professional Medal of Merit truly confirms that my hard work has paid off. Winning this award gives me a boost of selfconfidence and a sense of pride.” It is she, and others like her, who give the Chaîne a sense of enormous pride!

The Chaîne began giving funds to support the CIA directly and

The contributions, awards, and assistance are made even more

then to scholarships for its students many years ago. We created the

gratifying when CIA graduates give to the Chaîne Foundation so that

501(c)(3) Chaîne Foundation. All of the money raised annually by

we can continue to assist its students. We are very proud to support the

the Foundation is given away. Almost all of it goes to scholarships

CIA in its mission to educate hospitality professionals of the future,

and a small amount to food bank projects. Over the past 20 years,

and the contributions that it and its students make to our community.

that has added up to more than $750,000 in scholarships for students at the CIA. Each year, we honor the memory of esteemed Chaîne member Hal J. Rosoff with a scholarship in his name. In 2000, we created a society within the Chaîne that raises money to support stipends and L’Académie de Gastronomie Brillat-Savarin Jeune Professionnel Medals of Merit, which are awarded to a top student on each graduation day at all three CIA campuses. I had the honor of presenting that medal to Michael Eckles at the April 15, 2016 commencement. In addition, many of our members help further students’ education by being CIA externship sites.


What makes giving meaningful?

Giving’s Impact Rachel Sherriffe Bachelor’s degree (anticipated 2017) Recipient: Young Professional’s Medal of Merit, Académie Brillat-Savarin The Ronald and Elizabeth Magruder Scholarship Statler Scholarship of Excellence

Describe your life prior to coming to the CIA.

Outside of the bakeshops, I fell in love with what is considered to be

Before coming to the CIA, I was a typical high school student. I

the most difficult course at the CIA—Wine Studies. This was by far

spent a majority of my time studying. I was constantly surrounded by

the most extensive and intensive class that I have ever taken, but the

music. I played the flute in my high school’s concert band, pit band,

reward of having wine knowledge was completely worth it.

and marching band, and still play the flute today. I was also a devoted member of my high school’s step team, in which we made music with our hands and feet. In my senior year, I had the honor of being first chair flute, flute section leader, step team captain, and secretary at the youth Model United Nations.

What motivated you to attend the CIA? My family has always supported me in doing whatever made me happy, but it was my own personal ambitions that drove me to pursue my baking and pastry career. Starting in primary school, I watched cooking shows every day after school. I learned rudimentary methods

What are your plans for the future? With an associate degree already under my belt, and my bachelor’s degree on the way, I plan to open an establishment that focuses on individual pastries and petit gâteau. I also want to teach fundamental baking and pastry courses in underserved communities.

What do you do outside of class? In my free time, I like to play my flute, listen to music, write poetry, and collect crystals.

I had to go there; it’s the world’s premier culinary college, after all!

How has the CIA scholarship program helped you?

I have wanted to become a pastry chef since I was three years old, and

The CIA scholarship program has enabled me to pursue my baking

I am beyond proud of how far I have come.

and pastry career. Without these scholarships I would have had an

and terminology. Years later, I had learned about The Culinary Institute of America and before stepping foot on campus, I knew that

What are some highlights of your CIA experience?

extremely difficult time finding the funds to pay for my education. I am so very grateful for all of the help that the CIA scholarship program has given me thus far.

I have loved learning the different areas of the baking and pastry industry. Although it was definitely challenging, I’ve enjoyed learning a new baking and pastry specialty every three weeks. The ones that I appreciated the most were chocolates and confections, individual pastries, contemporary cakes, and plated desserts. All the chefinstructors were so dedicated to their work, and that is something that I admired.


Engineering Flavor:

Where Science and Creativity Meet By Gail Jones Each chef approaches the task of developing a new dish differently;

vegan, or have other dietary requirements. Edlong plays an important

and all chefs use their skills to tweak ingredients, techniques, and

role in 13 of the top 20 food brands we all recognize.

textures to arrive at the desired flavor profile. But how do multi-

Food science and the culinary arts have come together to help

national food manufacturers and foodservice chains create the flavors,

innovative chefs create more delicious, healthful foods. The CIA’s

nutrition, and “clean” labels consumers demand at the right price

bachelor’s degree in culinary science was launched at the New York

point? They turn to the chefs and food scientists of a “flavor house.”

campus in 2013 to teach the scientific foundations of food production

Edlong Dairy Technologies, headquartered in Chicago, is a global

and prepare students for exciting research and development careers.

designer and manufacturer of dairy flavors and ingredients. Its process

CIA alumni are now found not only in the kitchens of the most

is well established and successful. First, Edlong’s corporate chefs

advanced restaurants, but also in the research kitchens of leading

and market researchers identify the manufacturer’s desired flavor

foodservice and food manufacturing companies.

and nutrition profiles, as well as price points. Then, their flavorists

Last February, Edlong endowed the Edlong Dairy Technologies

“engineer” the flavors in collaboration with food scientists to fit the

Scholarship in honor of Eugene L. Rondenet. Two top culinary science

product. In addition to boosting butter, cheese, cream, and milk flavor

students per year will each receive $5,000 towards their studies at the

impact, Edlong’s natural flavors are used in a variety of ways. They

CIA. “Partnering with the CIA gives us another opportunity to live

can effectively mask unwanted protein taste, reduce stevia aftertaste,

our mission; creating a legacy that enriches the lives of these talented

blunt the bitterness of whole grains, add mouthfeel to reduced-fat

students,” says Edlong President and CEO Laurette Rondenet-Smith.

products, and create a smooth, sweet foundation to reduced-sugar

“Every day, we combine the art of culinary creativity with the science

applications. In addition to helping everyday cost-effective foods taste

of food technology. Supporting the education of tomorrow’s culinary

richer, creamier, and cheesier, they formulate dairy profile products for

scientists is a natural fit.”

consumers who have dairy protein allergies, are lactose intolerant, are

Edlong’s commitment to the CIA extends to hands-on education. Last winter, Edlong VP of Global R & D Applications Laura Enriquez, Senior Flavorist Robert Adams, and CIA Associate Professor of Culinary Science J.J. Lui teamed up for a flavor creation and application session that included student lab work with flavor compounds and applied flavor tasting. Recently, Laura Parker, Edlong director of marketing, and Laura Enriquez were on campus for a student presentation on market-driven concept creation and business planning. Students impressed the Edlong team with their skills in presentation, concept creation, commercialization, and marketing in new product development. The company is also a founding partner of Food4Thought, a foundation dedicated to raising awareness of the food science profession—especially among girls and underserved populations—with the goal of creating a pipeline of future food scientists. “The college is grateful to Edlong for recognizing the importance of flavor science and science education for the future of the culinary arts,” says Dr. Victor Gielisse, CIA vice president of advancement and business development. “Science is such an integral part of what today’s culinarians are required to know, and Edlong will help so many future CIA students further their culinary science knowledge.” Gail Jones is a CIA advancement officer.


The Basics—

Bread & Water, Food & Wine By Elly Erickson Kristen Vaughn ’15 studied to become a dental hygienist. It wasn’t

“Marshall Reisman always believed in the educational quality, brand

until she was 25 that she realized she was pursuing the wrong

power, and forward-thinking goals of the CIA,” says Victor Gielisse,

profession. She luckily stopped long enough to ask herself the big

CIA vice president of advancement and business development.

question, “What if I could actually pursue my dream to open my own

“Because of his legacy, more than 50 need-based scholarships have

specialty cakes shop?”

been awarded to deserving, ambitious students. We believe Marshall

Throwing caution to the wind, Kristen took her first job in the industry

and Dorothy would be gratified knowing they continue to transform

at a small town bakery. She delighted in the simple pleasure she got


icing cookies and cakes, filling cannoli shells, and kneading bread.

Kristen’s career is evidence of that. Currently working as a pastry cook

She enrolled at the CIA and two intense years later, Kristen graduated

at Turning Stone Casino in Verona, NY, she is en route to realizing her

with an associate degree in baking and pastry arts. Little did she know

dream of someday opening that specialty cakes shop. Kristen explains,

that it would be the charismatic entrepreneur Marshall Reisman—

“I am doing what I absolutely love. I feel blessed. It means so much to

whose foundation is located just miles from her home in Syracuse,

me that someone from my own community made me feel this way.”

NY—who not only helped Kristen graduate, but also validated her

Elly Erickson is a CIA senior advancement officer.

decision to change careers, thanks to a generous scholarship. Improving the lives of individuals in Central New York was exactly what Marshall Reisman intended when he established The Dorothy and Marshall M. Reisman Foundation in 1991. His business, Wine Merchants, which was started in Syracuse just months after Prohibition ended in 1933, flourished for more than 70 years—at one point becoming one of the largest wholesale wine distribution companies in the nation. Coming from humble beginnings, Marshall was fully aware that his formidable success was due to his loyal customers, employees, and the local community. For that reason, he set up his foundation to enhance the quality of life of people from Central New York, with a particular emphasis on those with an innate drive to succeed, like Kristen. Marshall loved people, motivating his employees, food and wine, and entertaining with his wife, Dorothy. He would often ask the CIA’s beloved Joseph Amendola, who Marshall deemed “one of the foremost baking experts in the world,” for recipe secrets so Dorothy could experiment on their own dinner party guests. He made the very real connection between the baking and culinary worlds and would say, “Bread and water, food and wine. Same thing. The basics!” Given the couple’s personal and professional immersion in food and wine pairing, Marshall naturally and proudly got involved with the CIA, and over the span of nearly 30 years—until his death in 2009— served as a Fellow, Board Trustee, and Trustee Emeritus for the college. During those years, he donated hundreds of cases of vintage wines, sponsored the annual Leadership Awards, catalyzed growth of the CIA’s endowment, and created The Dorothy and Marshall M. Reisman Scholarship for CIA students from Central New York.

mise en place no.73, October 2016


What’s Trending? By Gail Jones demanding criteria set by a number of beef brands.

At a time when there is much national discussion centered on the relationship between plant-forward diets and health,

There are also other programs like the USDA’s tenderness certification.

there’s no denying Americans still have a taste for meat. People crave

Cargill was the first in the industry to implement it.”

umami—and beef is particularly high in glutamic acid, glutamates,

“All beef cattle taken to market eat grass for two-thirds of their

and nucleotides, all of which contribute to its umami flavor. In

lives,” Blake clarifies. “Only three percent are what is called grass-

addition, protein-centric diets that eliminate grains and sugar are also

finished. It’s grain-finishing that creates the marbling that produces the

contributing to beef’s continued popularity.

flavorful, tender, juicy meat chefs want and a majority of consumers

According to, the USDA has predicted Americans will


eat more beef in 2016 than at any time since 2006. reported the USDA’s estimate that overall beef prices will drop as much as two

Health and Wellness

percent this year, with annual production increasing for the first time

New Food and Drug Administration guidelines for the use of

in six years. “The most popular item on our menu is slow-cooked beef ribs,” concurs John Doherty ’78, former executive chef at the Waldorf Astoria who opened Black Barn in New York City last year.

antibiotics will be fully enacted by January 1, 2017, but farmers, ranchers, and feed yard managers have already begun working closely with their veterinarians and regulatory officials to implement these

Certifying Excellence

changes. “Cargill believes in science-based, approved, and proven

Some beef during processing receives a special designation beyond

agree that they need to remain available to effectively treat sick people

its USDA grade. “In addition to the USDA classifications like Prime,

and animals,” explains Pete. “It is very important that we keep these

Choice, and Select, some beef, such as the Certified Angus Beef®

animals healthy, so antibiotics will be used for these purposes in the

brand, is evaluated by USDA graders to meet a stricter set of criteria

cattle that we own and feed.” Some brands, including Certified Angus

that ensures flavor, juiciness, and tenderness” explains Blake Dickson

Beef®, have a natural line, which means they are antibiotic-free.

’83, executive account manager, Southeast region for Certified Angus

The producers of high-quality beef are responsive to the preferences

Beef®. In his position, Blake works directly with chefs to identify the

of chefs and consumers, while taking seriously the issues of

best cuts and specific cooking methods through hands-on training at

environmental sustainability, animal care, and use of antibiotics. “The

the company’s Certified Angus Beef® Education & Culinary Center.

farmers are dedicated to helping chefs bring the highest quality, safest

Pete Geoghegan ’99, culinary director of the Cargill Innovation

beef to the table,” says Blake.

Center in Wichita, KS, explains, “The USDA will certify beef to meet

Gail Jones is a CIA advancement officer.

technologies; we also explore alternatives to antibiotics because we

front row, (left to right): michael katz ‘93, justin ward ‘88, brannon soileau ‘91, bruce mattel ‘80, carol hawran ‘93, logan pettinato ‘14, ralph chianese, mary mcmillen. back row, (left to right}: steve knoll, matthew thomas ‘16, thomas schneller, mark elia


An Act of Mercy Joshua Young ’05 is foodservice manager on Mercy Ships, a global organization that has operated a fleet of hospital ships in developing nations since 1978. The Africa


James Billings was married to wife Jeanne for 41 years

before she passed away. He and his second wife Pat, share 15 grandchildren,


Charles Carroll is president

Mercy on which Joshua works is

of World Association of Chefs

the world’s largest private hospital

Society. He was also a judge for the 2016

ship serving the nations of Africa.

Culinary Olympics in Germany.

Staff provides surgical intervention

three daughters, three stepdaughters, and a son-in-law who owns a catering/restaurant business.

’75 ’76


for the poorest populations.

Tina Bratcher is currently

From reconstructive surgeries for

working on a cookbook called

Comfort Foods Made Easy—a collection of

deformities and burns to ophthalmic

Robert Savidge is retired.

recipes from family and friends—which

and orthopedic corrective surgeries, the all-volunteer medical staff is

He’s “living the dream.”

she hopes to get published. Tina is also

changing the lives of so many people. Joshua is an integral part of that

writing a book about her 86-year-old

team, making a difference every day.

Howard Zeger is no longer working in the foodservice in-

dustry. After spending 15 years as a chef, he became a licensed massage therapist working in both Florida and New York. He has worked in spas and as an independent contractor. Howard has recently written a novel, If Frogs Could Fly, which is available on Amazon and Nook under the pseudonym E.B. Mendel.

mother entitled My Life, for family members to remember her legacy. Joanne

Q What drew you to take a job on the Mercy Ship?

Burns is chef at Kitchen Warehouse

A I was looking for an organization that would allow me to use my

Australia Pty Ltd., in Western Australia.

professional skills for a larger purpose.

Christopher Wissmar is chef/owner of Circa Ale House is West Seattle, WA.


Timothy Youngblood is owner of Youngblood’s Cafe

and Catering Company in Amarillo, TX.

Q What is your job title and what are your daily responsibilities? A As food service manager I oversee the planning, organizing, and execution of 1,600 meals a day. I’m responsible for ordering supplies, menu development, and maintaining accountability for international safety and sanitary standards. In addition, I oversee the onboard bakery, two crew teams that prepare all food in the galley, two teams


Robert Roethke has owned The Inn at the Canal Bed

& Breakfast in beautiful Chesapeake


Ted Kelly is executive chef

that serve the crew in the dining room, and a local crew that assists

for the Jewish Community

teams and cooks food for patients in the hospital.

Center of Pittsburgh in Pittsburgh, PA.

City, MD for the last eight years. Built in 1870 along the Chesapeake & Delaware Canal, the seven-room, waterfront B&B has a top rating on both Trip Advisor and Bed& Known for his gourmet multi-course breakfasts, Bob also occasionally teaches cooking courses in his gorgeous period kitchen. He owns the inn with his wife, Carol. They have three daughters.


Ann Caldwell is retired. Ann would love to hear from

the class of February 1980. “We had a wonderful AM/PM class and shared lots of good times.”


Ted Hudgins is living in Naples, FL and working as

a tax-probate attorney, advising several 501(c)(3) organizations.



A There are 400 crew members from as many as 40 different Kevin Mitchell has been accepted into the University of

Mississippi (“Ole Miss”) in its Southern

countries, all with different food preferences. The ship regularly receives 40-foot containers from the U.S. and the Netherlands with

Studies program. His focus will be on

medical, technical, and dry goods supplies. Every eight weeks, we

Southern foodways, the preservation of

receive a frozen container filled with proteins, some vegetables, and

Southern ingredients, and the history

ice cream for our rotating menu. These supplies have to be ordered up

of African Americans in the culinary

to six months in advance so that they can be sourced and shipped to



the remote areas that we serve. James Purviance has just released his 15th cookbook,

Q Do you have direct contact with patients and their families? A Even though I oversee the local workers who prepare the patients’

Weber’s New American Barbecue—A Modern

food, I don’t have daily contact with the patients. There are many

Spin on the Classics.

times that I work with the nutritionist to make dishes for patients who have dietary restrictions or are having a hard time getting nutrition.


Rasheed Abdurrahman

With the ship being a small community, I talk to many of the medical

is executive chef at Eat

workers and hear about how the patients are doing, especially during

and Smile Catering in Washington, DC. Allison (Ianson) Haight is sales

meal times.

manager at Hudson Valley Cold Pressed

Q What is the most meaningful moment you have had since starting

Oils in Pleasant Valley, NY. It is a

on the Mercy Ship?

family-owned and -operated company

A For me, it’s seeing the patients after they are healed—mothers seeing

Kenneth Shore is general

that produces cold-pressed sunflower oil.

manager of the Kigali Mar-

Javier Ortiz is executive chef at Royal

riott Hotel in Kigali, Rwanda.

Q What challenges are there in preparing food for patients and staff?

Oaks Country Club in Dallas, TX.

their children for the first time, fathers being able to go to work and provide for their families after having tumors removed, children walking again so they can go to school and play with their classmates.


Nicholas Baker is executive chef at Severn Inn in Annapo-

lis, MD. Severn Inn is one of only two in


Carrie Whealy is executive

from the garden, and playing softball.

pastry chef at Pizzeria and

Adan Medrano had his book Truly

Osteria Mozza in Singapore.

Texas Mexican cited as a Book of the Year

Maryland to make OpenTable’s Top 100

finalist by Forward Reviews INDIEFAB,

Al Fresco Restaurants in the country.

which recognizes the best books from


Amanda (Hutchins)


Bryan McMahon is sous chef at Wolfgang Puck in the

Hotel Bel Air in Los Angeles, CA.

LaValley has come full

circle and is a pastry instructor at Shawsheen Valley Technical High School in Billerica, MA, from which she graduated before coming to the CIA. She is happy to report that son

Looks like he’s already got the requisite CIA gear!

“Max” Robbins and Theresa Rice ’10 were married in September 2015 in the outdoor gardens at Ad Hoc restaurant in


Bonnie Samuelson is

Yountville, CA. Both are working at The

confectioner at Piazza’s Fine

French Laundry—Max is sous chef and

Foods, an upscale grocery/market in San

Theresa is captain and sommelier. Tara

Mateo, CA.

Robinson is manager at POT Restaurant in Koreatown, Los Angeles, CA, part of

and future CIA student, Hutch Joseph LaValley, was born in March 2016.

independent publishers. Maxwell


Joseph DeMartin continued

Roy Choi’s 10 Grand Hospitality. Krista


Gregory Garrison is executive chef at Prohibition in

Charleston, SC. He was featured in the July 2016 edition of Charleston’s Art Mag.


Jamie Bordonaro has recently created the website, which is a compilation of various recipes he has created along with vividly descriptive essays.


Shaun Edwards is product development culinary special-

ist for Jones Dairy Farm. Many of Shaun’s

Stites has worked for Chef Eli Kulp

artisan sausage creations are available ex-

’05 at Fork in Philadelphia, PA as well

clusively at the Jones Market in Atkinson,

as at Marea in New York, NY. She is

WI. Shaun recently graduated from the

now training as pastry sous chef at High

University of Wisconsin—Madison Exten-

on Hudson in New York, NY. Bryan

sion’s two-year Master Meat Crafter Pro-

Young is partner of Bar Harbor Popcorn

Columbia. Joseph resides in Daytona

gram. Michael Melvin was promoted

in Bar Harbor, ME. It is a small batch

Beach, FL, and recently accepted a

to executive chef of Ludwig’s Oyster Bar

artisan popcorn shop that uses organic

position as an attorney with Conner

and Grill in Glenmoore, PA.

and GMO-free ingredients, bringing Old

Bosch Law, P.A. in Palm Coast, FL.

World and New World techniques togeth-

Heather Flynn was recently promoted

er. “We make the caramel in a copper

to assistant general manager of Legal Sea

cauldron and hand mix in the popcorn,

his education after the CIA,

going on to earn his Juris Doctor from the University of Florida in 2014. He is currently licensed to practice law in the state of Florida and the District of

Foods in Burlington, MA. Jamie Lachel

but we also use a rotovap in order to ex-

is pastry chef/owner of Button Rock

tract a pure blueberry flavor from Maine

Bakery in Lyons, CO. Jamie is mother to

wild blueberries,” Bryan says.


Theresa Wickersheim is fine-dining server at Wine

Cellar at Mountain View Grand Resort in Whitefield, NH.

Andrew and Jordan. Matthew Miller is sous chef for c.1800 in Milwaukee, WI, where he has been working under


Michael Fertucci is chef/ owner of Sweet Central

Express Food Truck, which can be found on the roads of Dutchess County, NY. He uses family ice cream recipes that his

Chef Thomas Hauck ’04 for the past three years. Ryan Swarts is partner and executive chef at Around Eatery in Salt Lake City, UT. Around Eatery is a chef-driven, fast casual concept serving

grandfather brought with him to the U.S.

breakfast, lunch, and dinner with healthy

in the early 1900s. Michael’s products are

trending dishes, quality coffees, and a

all hand-turned and fresh. A very classic

welcoming atmosphere. Ashley Welch

ice cream. Brian Setlock is rebuilding a

worked for three years as a line cook in

historical structure/building in his home-

various restaurants including Alice’s of

town of Pottsville, PA. He will be opening

Lake Hopatcong, until becoming a cake

a bread shop named Bake Shop VI. Bake

decorator at La Bonbonnaire of Edison.

Shop 6 was the name of the room where

Currently, Ashley is bakery department

Brian had his very first class at the CIA.

manager and head cake decorator for

In honor of Chef Noble Masi, Brian’s first

ShopRite of Hillside, NJ. She spends

instructor, he will be calling his starter the

her free time with her four-year-old son,




John Malpass is executive chef at Forest Creek Golf

Club in Pinehurst, NC. Brandon


Kaitlyn Mader worked for Giant Foods grocery store

after graduation, starting as a part-time

Walker has opened his first restaurant

cake decorator. She was promoted and

concept, Essie’s, in the Little Italy section

worked as assistant bakery manager for

of Poughkeepsie, NY. The grand opening

five years. She is now lead pastry cook at

was on July 15, 2016. Check it out at

Hershey Country Club in Hershey, PA.

In her spare time Kaitlyn enjoys helping

In Memoriam Charles F. Zeghibe ’52 Dale R. Erney ’55 Lawrence Edward Mangei ’59 Eugene Lambert ’61 Richard Moore Kelly ’63 James E. Smith ’63 David C. Schroeder ’68 Bruce Jon Blum ’69 Raymond L. Christman ’71 Bernard H. Opitz, Jr. ’72 Robert Michael Foster ’73 Dale Standish Barnes ’74 Rosemary E. Sawyer ’75 John A. Atkinson ’76 Roger S. Kelly ’76 Anthony J. Vallario, Jr. ’76 Joseph Paul Marcello III ’77 Calvin D. Stahl ’77 Joseph B. Kramer ’78 Charles L. Guibord ’80 Paul D. Velez ’80 David Clark Lease ’84

William Lincoln Anderson ’85 Mark Anthony Katurakes ’86 George N. Chauvin ’88 Duane Alan Petro ’90 Scott A. Terle ’90 Brian Eric Elbertson ’91 James C. Gilmore ’91 Charles D. Bauer ’92 David Armand Binette ’93 Catherine J. Carr ’93 Christopher Isley ’93 Dennis Lynn Grau ’94 Joseph W. Evans ’97 Peter A. Fillare ’98 Robert Paul Mirabelle ’98 Jason D. Fagge ’99 William M. Colter ’00 Joseph J. Fugazzotto ’03 Michael M. Harris ’03 William Anthony Kemper ’05 Roderick Philip Gibson ’06

her parents garden, canning produce


Your Alumni Benefits As valued alumni of the CIA, you receive the follow benefits free from the college. Enjoy them!

Mise en Place magazine

Career Services

Your Online Community

Your alumni magazine brings you topical discussion of on-trend subjects, college updates, alumni highlights, events coverage, and so much more. Please keep your contact information current by calling 845-451-1401, e-mailing, or stopping by the Alumni Office.

You have lifelong access to career opportunities. Services include access to job listings, postings on Culinary Connect (formerly eRecruiting), and on-campus recruitment and job search at our career fairs held three times a year.

At you will receive invitations, newsletters, and updates. You can chat on the message boards and share your news with fellow alumni in the Class Notes section. And you have continued use of your CIA e-mail account.


Campus Tour

Greystone Cellars Wines

Alumni are welcome to use the college’s library in person or to call the reference desk with questions. While you can’t borrow books directly from the library, you can request books from the CIA collection via interlibrary loan through your public library.

Come see how the Hyde Park campus has grown. Contact the Alumni Office at least two weeks in advance of your visit and we’ll arrange a personal tour of the campus. Contact us at 845-451-1401.

With the national launch of Greystone Cellars® wines, the CIA and Markham Vineyards bring you high-quality California wines at a great value. A portion of the proceeds from the sale will benefit the CIA, so offer Greystone Cellars Wines in your establishment. To learn more, contact greystonecellars@ Availability may vary from state to state.

Alumni Discounts • 10% discount in the college’s public restaurants for you and three others, excluding tax, gratuities, and alcoholic beverages. Visit for reservations. • Discounts on CIA instructional DVDs purchased for personal use. Visit • 10% discount for food and wine enthusiast classes. Visit • Discounts on CIA Industry Leadership conferences, including Worlds of Flavor, Menus of Change, and reThink Food.

mise en place no.73, October 2016

• 20% discount in the Greystone Bookstore: Spice Islands Marketplace, online and in store. Visit • Purchase products direct from All-Clad and Vitamix® at a discount by logging on at; click on Alumni Services then Alumni Benefits for more information. • Academic Ambassadors offers discounted hotel and rental car rates to alumni of the CIA. You are eligible for pre-negotiated discounted rates at hotels around the country. Visit for more details.


The Culinary Institute of America Alumni Relations 1946 Campus Drive Hyde Park, NY 12538-1499

Save the Date

Wednesday, April 19, 2017 6 p.m. Reception 7:30 p.m. Dinner American Museum of Natural History Central Park West and 79th Street, New York City Alumni Relations Admissions Advancement & CIA Websites Career Services 845-451-1401 1-800-285-4627 Business Development 845-451-1275 845-905-4275


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General Information 845-452-9600

Profile for The Culinary Institute of America

Mise en Place Issue 73 Baking & Pastry  

Mise en Place is the college magazine for alumni and friends of The Culinary Institute of America, and reflects its principles and core valu...

Mise en Place Issue 73 Baking & Pastry  

Mise en Place is the college magazine for alumni and friends of The Culinary Institute of America, and reflects its principles and core valu...