Mise en Place Issue 74 Trending

No. 74, April 2017

ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA

SPI ITS P AS AUTHE TIC K TS BU S

contents FE ATURES

ACROSS C A MPUS

6

24

Trending 6

Tidbits 16

Homecoming 28

Culinar y Innovation 20

A Bronx Tale 33

COPIA 24 Japanese Cuisine 26

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EDUC ATION FOR LIFE

G IF T S AT WORK

32

37

SIG Ad 23

Follow Your Nature 36

Women in Foodser vice 30

The Power of Many 37

Culinar y Olympics 32

Why Give / Giving’s Impact 38 Class Notes 40

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Editor’s Note Welcome to your first digital-only edition of mise en place magazine. This format gives us more flexibility, and gives you more interactivity.

You’ll notice more full-bodied slide shows so you can get up close and personal at events happening at the CIA. You’ll be able to watch videos of students and faculty in action, and you’ll have the opportunity to click directly to articles that pique your interest.

In our Class Notes section, every time you scroll over a name that is in color, a picture will pop up. We can now show more of the pictures you submit with your updates. Speaking of which, the best way to keep us in the loop about what you are doing is to visit ciaalumninetwork.com.

Updating your class notes is easy: 1. Click the “Connect” button at upper right of the Home Page 2. Click on “Submit a Class Note.”

3. Log In. Why? Because you are going to the secure section of the site. If you have signed up before, just log in and skip to Step 5.

If you haven’t logged in before, proceed to Step 4.

4. Use the “First Time Login” button and follow the instructions. At some point in the short process, you will be asked for your Constituent ID# (which can be found on your Alumni ID Card). Can’t find it? Simply call the Alumni Office (845-451-1401) to obtain it. We can even help you with the login.

5. Once you’re in…fill out the Class Notes information form, post a picture, and you’re all set!

We hope you’ll enjoy this first completely digital edition of mise en place.

Drop us an e-mail at alumni@culinary.edu and tell us what you think. We are always working to improve your magazine. Happy reading!

Nancy Cocola, Editor n_cocola@culinary.edu

OUR MASTHEAD & MISSION STATEMENT >

T

he one thing you can say about the world of food is it is always evolving.

That’s what makes it something we can come back to time and again with a sense of wonder and excitement. CIA alumni and Fellows are at the forefront of many of the current advances and innovations in the industry. Here we tell some of their stories and share some trends.

Bringing Food to You We are a nation fascinated by food. We are adventurous eaters who want to post pictures of each morsel we ingest. And we love to watch cooking shows. But despite the hours we spend doing all of that, many people don’t ever really cook. It takes too long, shopping is a pain, spending money on weird spices and ingredients is wasteful, and anyway, it’s so easy to eat out or order in.

But somewhere between ordering in and dining out is a grey area—or maybe we should call it a blue area.

Into that gap has stepped the pioneering Blue Apron and all the other meal kit delivery systems that have popped up in its wake. CIA alumnus and Fellow Matt Wadiak ’99, along with co-founders Matt Salzberg and Ilia Papas, started Blue Apron in 2012 in a small kitchen in Queens, NY. Matt was and is, in charge of recipe development, a critical part of ensuring that customers are enjoying variety and learning as they go. Within four years, the company had grown to 3,000 employees, delivering eight million meals a month. This success is predicated on very clear goals and values.

Blue Apron sets a very high standard for its ingredients, forging direct relationships with farmers

and sourcing only sustainable seafood. It is working toward developing its customers as lifelong learners. They are exposed to new techniques and ingredients, and discover finally what it means to eat seasonally each time they open their order.

Another meal delivery business, Hungryroot, is the brainchild of chief culinary officer Franklin Becker ’93. He launched it in 2014 and offers customers an array of vegetable-based, pre-packaged foods that run the gamut from entrées to snacks and desserts.

He began his vegetable-centric eating when, at age 27, he was diagnosed with type-2 diabetes. Now he wants to create nutrient-rich, craveable, and indulgent food that is ready to eat in less than 10 min-

utes. Flavor is at the core of his products, so carrot noodles are paired with tangy Sriracha peanut sauce, cauliflower rice with Moroccan almond curry, and sweet potato mac with a deliciously creamy cashew cheese sauce. Available online and in some specialty shops, this plant-based product is only growing in popularity.

These two companies are teaching some very important lessons while satisfying the need for delicious foods. People are beginning to enjoy the process of cooking and developing mastery while learning that vegetables don’t need to be relegated to the edges of the plate!

MATT WADIAK ’99 WITH CIA STUDENTS AT GRADUATION, WHERE HE WAS THE GUEST SPEAKER.

A Time for High Spirits

In much the same way that craft breweries in the U.S. grew in number from 124 in 1986 to 4,269 in 2015*, the craft distillery business is on a similar trajectory. According to the American Craft Spirits Association October 2016 report, there were at least 1,315 active spirit producers in the country in 2016. In fact, the number of craft distilleries is the highest since Prohibition. In New York State alone, 104 craft distilleries are hard at work defining their flavors, brand, and niche.

Enter CIA Fellow Brian Facquet, who left a successful career in corporate America for his dream of distilling spirits. He knew little about it. Brian started visiting craft distilleries and reading everything he could get his hands on, and set out to live his dream making small-batch spirits. That dream has helped to revitalize downtown Roscoe, NY, where he set up his Prohibition Distillery in the old fire station.

While working on the recipe for his first spirit, Bootlegger 21 Vodka, Brian discovered the importance of filtration. He noticed that many of the leading vodkas had a “slimy” feel when touched and when put in the freezer they became “syrupy.”

He learned it is common practice for brands to add glycerol—an oily sugar—and other additives to make their spirits smooth and give them mouthfeel. He bucked the trend and pioneered his own charcoal filtration process. Brian’s efforts soon paid off. His vodka took gold at the 2010 New York International Spirits Competition, followed by a double gold medal from The Fifty Best Domestic Vodkas in 2014. Bootlegger 21 New York Gin took gold at the

2016 International Wine & Spirits competition and double gold at the 2016 New York Wine & Food Classic and the 2015 New York Governor’s Cup, where it also took bronze in 2015. His small-batch Bootlegger 21 New York Bourbon won silver at both competitions as well. All of his spirits are 100% corn, gluten free, and kosher.

In spite of consumer demand for independently made spirits, distribution remains a challenge for craft distillers as the well-worn distribution paths are controlled by the marketing budgets of large producers. Many craft distillers do not have the money for marketing. For now, Brian believes word of mouth, showcasing spirits at meaningful events, and building relationships with chefs and restaurateurs who are committed to local and sustainable quality ingredients will win the day for Prohibition Distillery.

As in the craft brewing industry, large companies are beginning to acquire craft distilleries and push them through their distribution pipelines. Brian says the early success of his contemporaries is encouraging, and he feels that the culinary trends and consumer demand for authenticity will drive long-term industry growth. “We put our heart into everything we do,” he says. “Our lives are our brand story.” *Source: American Brewers Association

It’s a Bug’s Life Entomophagy is a big word that simply means the human use of insects as food. And according to the 2013 United Nations Food and Agriculture Organization’s exhaustive study entitled Edible Insects: Future prospects for food and feed security, insects are on the traditional menu for at least two billion people around the globe. However, in the U.S. we are known for our entrenched cultural aversion to bugs. We’ve romanticized the Orkin Man in his pristine white shirt and tie as someone who will rid our environment of all crawly critters. Hard to imagine anyone getting us to want to eat them.

However, with unprecedented pressure on our global food supplies brought on by increased world population, the environmental benefits of rearing insects for food are apparent. Insects release fewer greenhouse gases than are traditionally associated with livestock, take up less space than grains to produce flour, and require significantly less water to rear.

The Most Commonly Consumed Insects Worldwide Source: Entomofago.eu

31%

18%

14%

13%

10%

6%

2%

6%

Beetles

Caterpillars

Bees Wasps Ants

Grasshoppers Locusts Crickets

Cicadas Leaf and Plant Hoppers

Termites Dragonflies

Flies

Other

They also pose lower risk of transmitting diseases that can pass from animals to humans. Insects are known to be high in nutritional value and great sources of fat, protein, vitamins, minerals, and fiber.

The concept of farming insects as a food source is just beginning to emerge. The process of regulating and normalizing the use of insects for food is also in its infancy, and it will take some time to change the Western sensibility from “ick” to “yum.”

One CIA “family” is trying to do just that. CIA Fellow Alan Lilholt; his daughter, chef Julianne Lilholt ’14; his son, entomologist and author of Entomological Gastronomy Addison Lilholt; and chef Santos

“Tony” Trujillo ’10 have formed BUGYUM—a public awareness brand determined to spread the word about insects as food and how to prepare them. Turning the tide of public opinion has meant demonstrating practical and delicious applications at events like Greenfest Philly, where they set up a bug tasting booth, and A Night at The Franklin Institute, where Julianne served 1,000 s’mores she made using cricket flour. From eating whole insects to cooking with the flour created by milling them, and from using extracted protein to making edible oils available after processing, the insect holds a clear place in the future of food for all of us.

Crickets anyone?

Authentic Foods of the Everyman We’ve all gotten more sophisticated and knowledgeable about global ingredients and flavor profiles. And restaurants of all stripes jumped to meet our growing need to eat ethnic. But it is the everyday foods of the everyman that fascinate us now. We want to eat these foods in places and in ways that feel authentic to the culture that they’re from.

Daniella Senior ’10 and Mario Monte ’10 have a passion for Cuban food culture (Mario is half Cuban). They began their adventure when, as students at the CIA, they spent their weekends going from one “hole in the wall” to another in search of the flavors and styles of different ethnic foods. When working as a beverage consultant a number of years after graduating, Daniella visited Mario, who was living and working in Miami. They talked about the type of food that was missing from the Northeast and realized that authentic food enjoyed by everyday Cubans was not to be found. Together they came up with Colada Shop. “We want to offer a place that is comfortable, edgy, and curious,” explains Daniella. “We want to share the way Cubans start and end their day, and bring people together for great conversation.” They even chose to decorate with a pattern of cement floor tiles commonly found in Cuba.

The quality of the ingredients is essential for an ethnic-specific operation like this, but embargoes on trade bring particular challenges. Peppers and spices are scrupulously vetted and imported from Miami, and a special blend of coffee that approximates

MARIO MONTE ‘10, DANIELLA SENIOR ‘10, AND BUSINESS P

PARTNER JUAN CORONADO

the characteristics of Cuban coffee is created for them. Their signature traditional drink, CafÊ Cubano, is made with whipped sugar and a potent shot of coffee. It’s hugely popular served with pastelitos to start the day. The recipes that Daniella and Mario create are authentic. But they also bring a touch of modernity to the presentation and atmosphere that they feel reflects a Cuba that might have existed had it been allowed to be influenced from the world outside its borders.

We are lucky to live in a time when we can belly up to the bar and enjoy tapas, empanadas, meze, ramen, croquetas, pho, and so much more, just the way people in faraway places do.

When Soy was King

Remember when soy products were at the top of the list for anyone who was enjoying a more plant-based diet? Soy milk, tofu, soy protein, soy drinks, and tempeh are just a few of the items that were touted as alternatives sources of animal protein. But an odd thing has happened in the past few years. First, there has been a decline in the purchase of soy products by the American consumer. According to Euromonitor International, retail sales of soy drinks and milk-like beverages have been in a continuous drop since 2013 with a 55% decline between 2013 and 2016.

Tell Sir Pea he must fight for my crown!

Some of this decline has been a result of concerns over soy protein contributing to allergies (it’s on the FDA’s top eight allergen list), estrogen-mimicking side effects, genetically modified soy beans, which still hold sway over the market, and consumer avoidance of GMO foods.

And some of this trend is a result of the increase in almond and rice milks that have begun to dominate supermarket shelves.

In addition, more “soy-free” claims have begun to appear and soy is being replaced by whey products and pea protein.

The pea has begun to step out from behind soy’s shadow to increase its market share as the trending plantbased ingredient. It’s been hailed as an excellent source of protein and for its mostly non-allergenic and primarily non-GMO attributes. In addition, peas are usually easily digested and rich in amino acids. Pea protein—commonly made from yellow split peas—is now being found in everything from chips to drinks to meat-replacement items.

The trend will definitely continue as we unlock the potential of plant-based ingredients. Pass the peas, please.

TIDBITS C . I . A . to CIA Recent declassified government documents revealed a fascinating clandestine program conducted by the U.S. during World War II that has a bit of a CIA connection!

The government developed project P.O. Box 1142 to interrogate suspected Nazi war criminals. Deep in the woods of Virginia, the group pioneered techniques of befriending, cultivating, and

G if t-in-Kind then “turning” their subjects rather than intimidating and harassing them. Paul Fairbrook, one of the CIA’s earliest deans when the college was in New Haven, CT, was one of the operatives. His work included attempting to break Nazi code. Because of the work done by the P.O. 1142 team, the Allies were able to capture the infamous Enigma decoding machine that helped end the war. One of the many high-profile Germans interviewed by the group was Werner von Braun, who invented the powerful V-2 rocket for Germany. After the war, von Braun went on to develop the Saturn V space rocket for the U.S. space program.

Here is the listing of companies who either started or renewed their Gift-in-Kind relationship with the CIA between July 9 and December 22, 2016.

We thank you!

Boggiatto Produce, Inc. Certified Angus Beef, LLC Diamond Crystal/Cargill Ghirardelli Chocolate Company Grassland Dairy Products, Inc. Hudson Valley Fresh Jones Dairy Farm The Perfect Purée of Napa Valley, LLC Sterno Products Valrhona Vitamix Management Corporation

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Farm to Table

The Young Chef

By Lyndon Virkler ’77 and Darryl Benjamin

By Mark Ainsworth ’86

Farm to Table explores the origins of our corporate food system and clarifies the best practices and strategies for schools, restaurants, health care facilities, and other businesses for partnering with local farmers and food producers, from purchasing to marketing. This one-of-a-kind resource demonstrates how to integrate viable sustainable principles into every facet of our evolving food system.

According to CIA chef-instructor and parent Mark Ainsworth, cooking is for everyone. In his new book The Young Chef, he shows kids ages 10–14 how to have fun making more than 100 kid- and chef-tested recipes. Along the way, they’ll learn about cooking methods, knife skills, flavor, and safety while having fun trying out recipes like Mexican corn salad, Chinese “takeout” chicken, and raspberry shaved ice. This is a great book for the kid in your life who loves to cook and is eager to learn more!

And The Young Chef recently won an award from the International Association of Culinary Professionals in the Children, Youth, and Family category!

PRESIDENT TIM RYAN ‘77

SONJA FINN ‘03

Cia G rads O n Cutting Edge of Pittsburgh Food Scene for D e cade s It appears that Pittsburgh has recaptured its reputation as the Steel City for the tool used to sharpen a chef’s knife rather than for its industrial roots. Across generations, CIA graduates who call Pittsburgh their hometown have been using their steels (and knives) to put themselves at the cutting edge of the city’s growing food reputation.

CIA alumna Sonja Finn ’03 was featured on the cover of the November 2016 Pittsburgh Magazine, as a leader of the city’s new

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kitchen revolution spearheaded by women. According to the article, Chef Finn “became the first woman to be sole chef-owner of a notable Pittsburgh restaurant when she opened Dinette in 2008.”

But Chef Finn is not the first CIA graduate to grace the cover of the magazine. In July 1980, Chef Tim Ryan ’77, then only 22 years old, was featured in a cover story about the culinary revolution led by young chefs who were changing the way Pittsburghers

dined. Just two years after earning his CIA diploma, Ryan was already executive chef at the city’s famed La Normande. Chef Ryan, from the city’s East Liberty neighborhood, is now Dr. Tim Ryan, president of The Culinary Institute of America.

For almost four decades, Ryan, Finn, and other culinary revolutionaries from the CIA have proudly played a role in making today’s Pittsburgh restaurant scene hotter than a smelting furnace.

KWAME ONWUACHI ‘13

ABRAHAM CONLON ‘01

ROY CHOI ‘98

JJ JOHNSON ‘07

Rockin’ It O ut!

According to a classic rock song

by Dr. Hook and the Medicine Show, “it’s a thrill that’ll getcha when you get your picture on the cover of the Rollin’ Stone.” Well, four CIA grads are feeling pretty thrilled right now. They’ve been named Rolling Stone magazine’s Breakthrough Rock Star Chefs of 2016. Kudos go out to Kwame Onwuachi ’13, Abraham Conlon ’01, Roy Choi ’98, and JJ Johnson ’07.

After a successful run on Bravo’s Top Chef, Onwuachi opened Shaw Bijou in Washington, DC.

While that venture didn’t work out, everyone is eagerly anticipating his next move.

Chef Conlon has brought the Portuguese/Chinese cuisine of Macau to Chicago at Fat Rice, ‘the most delicious argument for culinary diversity,” according to the magazine. Conlon tops off this accolade with the publication of his first book, The Adventures of Fat Rice.

Roy Choi made a name for himself as a food truck pioneer.

He now has a brick-and-mortar restaurant, LocaL, bringing both

jobs and high-quality food at affordable prices to underserved urban communities in California.

Rolling Stone believes LocaL “is making a long-term impact that goes beyond lunchtime.”

JJ Johnson has brought the cuisines of the African Diaspora to New York City’s Harlem neighborhood at Minton’s. “The restaurant’s sign is a beacon, letting passersby know that inside is the incarnation of what American cuisine should be,” according to Rolling Stone.

Exploring Culinary Innovation

By Dr. Annette Graham ’88

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one thinks of culinary innovation, it is often exciting new dishes and creative restaurant concepts that come to mind. But I believe that culinary innovation is about far more than that; it’s also about having the bravery and creativity to approach daily operational challenges in new ways. In this industry, being able to react to data in the right way, make sound business decisions, and manage teams effectively are some of the most important skills to develop, and success in these areas of the business is often tied to how creatively someone approaches these challenges.

This is why I feel it is so important that the CIA’s intrapreneurship concentration focuses on letting students experiment with these skills in a real, but safe, environment.

Our three-semester concentration program walks students through all the steps of launching a new restaurant, from the idea phase through daily operations, and emphasizes the real-life application of important business lessons.

When our students begin the program, they are broken into groups. In this phase, they are challenged to come up with creative restaurant concepts and to pitch their ideas to a panel of judges.

From these presentations, one concept is selected to become a new student-dining option in the CIA’s on-campus Innovation Kitchen, which operates for a full semester with students, faculty, and staff as customers.

The beauty of this program is that students learn that innovation is about more than a creative con-

cept. After spending a semester coming up with restaurant ideas, they learn to refocus that creativity on practical operational concerns for the remaining two semesters of the program.

Like professionals launching a new restaurant, our students must learn to adapt their ideas to the physical space and tools available to them. They must determine how to set up the line and how to manage food costs. The students decide how to not only serve tacos, for example, but also how to serve the best possible tacos within the budget.

They must learn how to manage a team of peers and how to collaborate. Students must determine how to best work together to capitalize on individual strengths beyond the kitchen for marketing, budgeting, and more. They learn how to receive feedback from customers and how to find the solutions to act on it. Students keep innovating beyond the restaurant’s launch to create new dishes and sustain customer interest throughout the semester.

They learn all of this and more because, just like in real life, operating a restaurant is about having the ability to come up with creative solutions to the very real problems that come with running a business every day. Professional chefs must grow to be flexible and to adapt to new challenges that can make or break restaurants. The chefs who are open to finding new solutions to these challenges are the ones who succeed and lead their teams to success.

Culinary innovation is not just creative menus, exciting dishes, and forward-thinking restaurant concepts; it is the bravery to make new, bold decisions that are good for a restaurant, its customers, and the business.

Annette Graham, PhD, is dean of business and management at the CIA. This article first appeared in the January 2017 edition of FSR magazine.

WINNING TEAM RA.ME GETS ENCOURAGING WORDS FROM JUDGES PHILLIP COLICCHIO, FOUNDER, TAYLOR COLICCHIO, LLP; JOHNNY HERNANDEZ ’89, INTERNATIONAL RESTAURATEUR; AND CIA PROVOST MARK ERICKSON ’77. w w w.ci a a l u m n in e t wo rk.co m

COPIA The CIA at Copia is the colleges newest venture in downtown Napa, CA. Set in the heart of wine country, it’s an awe-inspiring playground for food and wine lovers. The public will learn from the best during food and wine classes, shop for luxury lifestyle items at The Store, have a truly uncommon dining experience at The Restaurant, taste great wines direct from the winery at our tasting showcases, and host their own events in the extraordinary indoor and outdoor spaces. Coming soon! The Chuck Williams Culinary Arts Museum and the Hestan Teaching Kitchen. Take a look.

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Japanese Cuisine & Culture Comes Alive Nine eager students, two skilled alumni, a veteran CIA instructor, and the very first Suntory Visiting Professor of Japanese Studies came together at the CIA for the inaugural Advanced Cooking: Japanese Cuisine course.

Launched in the fall of 2016 with the support of Suntory Group (see p. 36), the course for juniors and seniors was jointly taught by Chef Martin Matysik of the CIA and Chef Hiroki Murashima of the world-renowned Tsuji Culinary Institute in Osaka, Japan. But the program also offered a unique opportunity for two CIA alumni, Sam Lozoff ’16 and Evan Ghaza ’11. Sam is a seeker of knowledge.

While attending Northwestern University, he took an immersive summer internship in Hokkaido, Japan, where his relationship with Japan’s culture and language began. After graduation, he taught middle school in Hyogo Prefecture in Honshu, Japan, and it was his fascination with the school lunch system there that heightened his desire to learn more about food. Sam attended the CIA, and his fluency in Japanese made him an invaluable asset in the Japanese Cuisine course. He interprets the words of Chef Murashima with ease and fluency.

Ezra Ghaza worked side-by-side with Chef Murashima at Brushstroke—a joint venture between Chef David Bouley and the Tsuji Culinary Institute, offering modern interpretation of kaiseki cuisine based on tasting menus that change seasonally. His own understanding of Japanese cooking skills as well as his knowledge of Chef Murashima’s approach and style make Ezra the perfect sous chef for the course. Both of these exceptional alumni have played a very real part in the excitement, vibrancy, and success of the course and the student experience.

The students selected for the program experience an intensive, multifaceted discovery of Japanese flavors, techniques, and culture. It covers Japanese history and culture, along with the ingredients, flavors, textures, and techniques of authentic Japanese cooking. From dashi stocks to rice and noodles and from sushi and tempura to the principles of umami, everything is integrated with an understanding of the cultural aspects of the Japanese dining table and a deep respect for the seasonality of food.

Following the successful completion of the Advanced Cooking: Japanese Cuisine course on December 13, 2016, the nine students became the first American recipients of the bronze-level Certification of Cooking Skills for Japanese Cuisine in Foreign Countries. After reviewing this innovative immersion into the cuisines and culture of Japan, the Organization to Promote Japanese Restaurants Abroad—based on the guideline from the Japanese Ministry of Agriculture, Forestry, and Fisheries—authorized the CIA as the first location in the United States sanctioned to issue this special certification.

We all look forward to the next class in the fall of 2017!

Meet Suntor y Visiting Professor of Japanese Studies Chef Murashima

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Homecoming 2016 Philanthropy in Action From start to finish, the 2016 Alumni Homecoming, which included the 6th Annual Run for Your Knives™ 5K Walk/Run, was a resounding success. Demos for alumni ranged from using the whole lobster when cooking to a TABASCO® flavor experience and from Filipino cuisine to developing a sustainable bar program. Fritz Sonnenschmidt gave a fireside chat in the library that was so well-attended that alumni were hanging from the rafters to hear their favorite chef-instructor speak. You could feel the love in the room. A luncheon was also provided.

The Run For Your Knives 5K was filled with high spirits that even rain could not dampen. Thanks to the commitment of co-chairs Robert Kabakoff ’86 and Peter Blohme ’86 and the generosity of the event sponsors, more than $50,000 in scholarships was given away right on the spot after the race. Students were beside themselves with joy. There was a special milestone reception for alumni with grad years that ended in six. An alumni-inspired harvest dinner in American Bounty was prepared by Jeremy Sewell ‘92, Bruce Mattel ‘80, and Jason Potanovich ‘96. The day was capped off by a wonderful cocktail reception hosted by President Tim Ryan ’77.

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Women in Foodservice From Strength to Strength Anyone who meets Jeanie Roland ’92 walks away thinking, “now there’s a determined woman.” She knows what she wants and gets it, has high standards for herself and meets them, knows when to stand up for herself, and is driven to work hard to always improve. In her youth, Jeanie was a competitive swimmer, and the same qualities that made her a success in that arena have stood her in good stead and helped her be a leader in the foodservice world.

Jeanie was 24 years old and already in possession of a bachelor’s degree in science from a teaching college before she turned her full attention to her passion. She arrived at the CIA focused and full of purpose.

With only front-of-house experience under her belt, she was dubbed “the waitress” by her mostly male classmates. But it was Chef Corky Clark ’71 who saw something special in Jeanie and who, with his steely gaze and vociferous encouragement, got her up to speed. “Chef Clark saw that my knife skills and my speed were lacking so he made me prepare fish stock every day,” explains Jeanie. “Every time I looked down at my hands while working, he yelled at me.

He wanted me to be able to operate by feel and he gave me that experience and encouragement.” Maybe it was getting her first “High Pass” in her Skills class that gave her legitimacy with her classmates and halted the use of the nickname they had given her. w w w.ci a a l u m n in e t wo rk.co m

Everything at the CIA inspired Jeanie, from the trek to breakfast cookery in the dark at 2 a.m. to the discipline, organization, and devotion to mise en place. “That is something I believe in so strongly today,” Jeanie says. “Mise en place begins with me and I have to model what I expect from my employees. Continuity and discipline have to branch out from me to my workers.” And Jeanie has a slew of excellent and loyal staff members who have been with her for many years and who she truly values—including her business partner and husband, James.

seat restaurant—The Perfect Caper. In 2012, they

Following her CIA graduation, Jeanie returned to her externship site at the Pacific Club in Newport Beach, CA. She started as an assistant pastry chef and moved quickly to savory sous chef. After four years, she was homesick for the East Coast and moved with her husband to Connecticut to run a small country inn. Then she went on to work for IMPAC, a worldwide consulting firm. During six years there as executive corporate chef, Jeanie traveled the world from the Far East to Europe, acquiring knowledge about different culinary cultures along the way.

However, after 9/11 her position was cut. But for Jeanie one door closed and another opened.

team at The Perfect Caper, and she’s still devel-

She and James took that opportunity to start their own business. Their gourmet shop grew into a 165-

had is a career that has moved from strength to

opened a second location, Ella’s Food and Drink in Westerly, RI. Since then, Jeanie became a seven-time James Beard Award semi-finalist for Best Chef: South. Since then, she explains that on paper all this might look easy, but the sacrifices have been real. “To get where we are today we had to leverage a lot,” she says. “We mortgaged our home more than once to open, expand, and save our business.”

Finding and cultivating staff has also been a huge part of Jeanie’s work and success. She believes it took her eight to 10 years to build the wonderful oping that same flawless team at Ella’s. “I’ve been lucky to have a husband who can not only manage our restaurants—picture a Renaissance Superman— but also someone I can get along with through all the day-to-day stresses,” Jeanie says.

It would appear that Jeanie Roland has moved through her culinary career and acquired success seamlessly. She wouldn’t want you to believe that.

Every day there are challenges to be met and new goals to set. She is never content to rest on her laurels or settle for second best. But what she has strength, because she is one determined woman!

Olympics, Culinary Style The competition was tough at the 24th Internationale Kochkunst Ausstellung (IKA), commonly referred to as the Culinary Olympics. Practice, courage, and a lot of heart go into the preparation for one of these competitions. And so it was this past October in Erfurt, Germany, when three American teams—national, youth, and military—showed off their culinary chops and brought home an impressive number of medals. Ultimately, the U.S. team came in fourth out of a field of 30 international teams. Singapore, Finland, and Switzerland placed first, second, and third, respectively.

The national team earned medals for its interpretation of contemporary American cuisine trends using American products. It earned a gold medal in the hot-food kitchen, a gold in the cold-food competition, as well as an overall gold medal in culinary art

for earning the top score in the world in the coldfood competition.

Not surprisingly, the team included CIA grads in its number. Working tirelessly with the rest of the chefs were Joseph Albertelli ’05, executive chef, Westchester Country Club in Rye, NY; Corey Siegel ’10, corporate executive chef, Electrolux Professional in Charlotte, NC; Steve Jilleba ’77, senior corporate executive chef, Unilever Food Solutions in Lisle, IL; and Andy Chlebana ’96, culinary arts/pastry professor, Joliet Junior College in Joliet, IL. In addition to the national team’s success, the youth team finished in the top 10 and the military team won four gold medals and two bronze medals.

Congratulations to all.

A Bronx Tale

His name sounds like he is descended from royalty—King Phojanakong ’98. He isn’t, but he is a prince among men to the Bronx communities that he has helped rejuvenate through the power of his vision, commitment, and joyful personality.

King grew up in New York City with his Filipino mother and Thai father. His summers were spent in the Philippines with his aunts, uncles, and eight male cousins. His aunt had a large property with chickens, pigs, and a pond.

Pretty idyllic. King remembers accompanying her to the wet and dry markets every day, and he soon fell in love with authentic Filipino food.

A graduate of The Bronx High School of Science, King studied music at SUNY Purchase followed by psychology and archeology at The City College of New York. He worked for the New York Urban Coalition, which sent him back to school for engineering and energy management.

On weekends, he worked as a bartender and in the kitch-

KING IN THE GARDEN

en of a restaurant. It was there he realized that his love of food was still alive and well. Six months of experience at World Yacht Club on the suggestion of CIA Trustee Emeritus August Ceradini, and King was on his way.

While at the CIA he was group leader, a member of tons of clubs, and ultimately, the graduation speaker for his class. “The CIA was an amazing experience,” says King. “One of the best of my life.” He went on to work with Daniel Boulud at Restaurant Daniel and David Bouley at Danube. In 2003, King opened Kuma Inn, where he celebrates Filipino cuisine to critical acclaim. He has been featured on television shows including Cutthroat Kitchen and The Rachael Ray Show. In addition, King has been a presenter at the CIA conferences Flavor, Quality, and American Menus and Worlds of Flavor®.

Connections to his hometown, his homies, and his home cuisine are big for King. John Crotty, founder

of Workforce Housing Group, who owns real estate in the Bronx and reinvests in distressed properties, has been King’s friend since nursery school. King was on the board of John’s organization and they noted the empty lots next to a lot of the buildings.

They decided that making sustainable community gardens in these barren places was just the ticket.

King came up with the idea of making hot sauce.

He sought out the “rain man” of peppers at the Cornell Cooperative Extension to discuss which peppers would grow best in urban gardens. They chose the serrano pepper for its resilience and general good harvest yield. Then King set out to create a simple recipe using peppers, apple cider vinegar, onions, garlic, salt, and sugar—all sourced from New York State. Currently, 30 Bronx community gardens grow the serrano peppers. Each garden community receives serrano pepper bed donations at the beginning of the growing season. They are

under no obligation to sell back their peppers to make Bronx Hot Sauce, but most do. All monies from the purchases of the hot sauce are funneled right back into the community gardens in the form of equipment, seeds, and money to pay for the water bills.

garden side-by-side, and end up learning about gardening and each other. Families are teaching their children about where food comes from, and they come back season after season to grow their gardens and their communities.

The entire project is a collaboration between GrowNYC, whose garden program has been building and sustaining community gardens, urban farms, and rainwater harvesting systems across New York City; Bronx GreenUp, which, as part of The Bronx Botanical Garden, provides technical growing assistance to the gardeners; Small Axe Peppers, which subsidizes the growth of the serrano peppers and then buys them back to make the sauce; King, who created the recipe for hot sauce and got it into marketable shape; and retailers like Whole Foods and Mrs. Green’s that are putting the hot sauce on their shelves.

But King’s devotion to the Bronx doesn’t end with hot sauce. In collaboration with the economic development group SoBRO, the Institute for Family Health, and the United Business Cooperative, a group of restaurant owners primarily located in the South Bronx, King developed the Bronx Salad. The salad, designed to increase the amount of healthy food options available in South Bronx restaurants, is made of readily available ingredients like mixed greens, red peppers, red onions, olives, tomatoes, corn, black beans, plantain chips, mango, and avocado. The group plans to serve the dish in local restaurants and eventually offer it throughout the borough in bodegas and schools as well.

King loves spending time with the amazing community members who are active in the gardens.

Very different types of people come together to

King Phojanakong has a big heart and a mind filled with ideas for making his community a wonderful and delicious place to be.

CELEBRATING THE PEPPER HARVEST WITH COMMUNITY GARDEN MEMBERS.

Suntory:

Follow Your Nature

By Gail Jones Any great relationship is founded on shared values—a mutual philosophy. And as the CIA leads the world in leveraging the influence of chefs on healthy menus, culinary heritage, sustainability, and food ethics, so the Suntory Group leads the global consumer products market with a laser focus on corporate social responsibility.

The CIA-Suntory relationship began in 2010 with the company’s support of the CIA’s flagship conference, Worlds of Flavor® Japan: Flavors of Culture. Suntory donated pallets of Japanese water, which possessed the unique mineral content critical to the authentic dashi and soba noodles prepared by the world’s top Japanese chef presenters at the conference. In 2015, the company stepped up its support as Grand Presenting Sponsor of Worlds of Flavor® Asia and the Theater of World Menus, and has continued its support in subsequent years.

Most recently, President and CEO Takeshi Niinami expanded Suntory’s CIA collaboration by partnering with the college to support the development of a new, long-term Japanese Culinary Studies initiative. The program kicked off this past September with an elective course, Advanced Cooking: Japanese Cuisine, at the New York campus taught in collaboration with the famed Tsuji Culinary Institute in Osaka, Japan. In subsequent years, the program will grow with additional coursework and special activities, including a travel and cultural immersion in Japan. Through the generosity of Suntory, the newly created Suntory Visiting Professor of Japanese Studies provides the talent to help drive this initiative. (For highlights of this inaugural Japanese Studies course, see page 26.)

Says Mr. Niinami, “I believe this initiative will help bring an even greater appreciation and know-how of the art of Japanese cuisine directly to the next generation of top chefs in the U.S.” CIA President Dr. Tim Ryan

agrees, commenting: “We are delighted to collaborate with Suntory in making this world heritage of Japanese food culture more accessible to the talented chefs of tomorrow through this new academic opportunity here at the college.”

Founded in 1899, Suntory today is a global leader in consumer products with an impressive $22 billion in sales annually. Founder Shinjiro Torii built the first Japanese whisky distillery in Yamazaki, where some of Japan’s purest water originates. The company’s international-award-winning Hibiki®, Hakashu®, Toki®, and Yamazaki® whiskies are among the rarest and most prized by aficionados around the globe. It is also the world’s third largest premium spirits company, owning venerated brands like Jim Beam, Canadian Club, and Maker’s Mark.

Its waters, beers, teas, and soft drinks are world-wide favorites.

The guiding principle that informs all of Suntory’s success, “In Harmony with People and Nature,” reflects its commitment to conserving its great bounty of natural resources. The company embraces its role in passing down a sustainable global environment to the next generation. For decades the company has worked with Japanese landowners to help protect watersheds, and since 2003 has been planting forests to help restore and sustain groundwater quality.

With the Suntory Group, the CIA has forged a strategic partnership with a global leader whose values mirror its own. Says Kenji Naiki, senior general manager, corporate communication department, Suntory Holdings Limited, “Our corporate promise, ‘Follow Your Nature,’ is about moving boldly forward and embracing the future. It is in keeping with our desire to help others prosper alongside us by giving back selflessly to the world.”

Gail Jones is a CIA advancement officer.

Roger Vergé:

Inspiring the Power of Many

By Elly Erickson Chef Roger Vergé, one of the founding fathers of nouvelle cuisine, was renowned for his philosophy of “Cuisine du Soleil” or “Cuisine of the Sun.” He delighted in the freshness of gleaming eggplants, found bliss in cherries atop the highest tree branches, and likened recipes to musical compositions ripe for improvisation. Vergé believed the simple harmonies created by combining complementary ingredients to enhance flavor brought joy to the table.

Living a life dedicated to excellent service, Vergé selflessly shared his joy and knowledge with all who knew him—in and out of the kitchen. In doing so, he touched the lives of so many and revolutionized French gastronomy. On September 12, 2016, approximately a year after his passing, more than 250 renowned chefs, celebrities, and others who loved and respected him gathered to pay tribute to the legend.

Masterminded by Vergé protégé Daniel Boulud, music and film producer Shep Gordon, and veteran event producer Herb Karlitz, the extravaganza took place at The Lighthouse at Chelsea Piers in New York City. Chef Boulud, who acted as chef chair, coordinated a Vergéinspired menu prepared by a star-studded lineup of chefs including David Bouley, Cat Cora ’95, Georgette Farkas, Dean Fearing ’78, Rémy Fünfrock, Michael Ginor, Emeril Lagasse, George Mendes ’92, and Michael White, to name a few. “These world-class chefs jumped at the chance to celebrate a man who had such a positive influence on all of us,” said Chef Boulud. Waldy Malouf ’75 represented the CIA and was assisted by a troupe of CIA students. Dr. Tim Ryan offered a warm welcome to all at the top of the evening.

“Mr. Vergé’s Le Moulin de Mougins, a three-star Michelin restaurant located in the south of France, was a mecca for artists, celebrities, socialites, and heads of state for more than three decades,” said Gordon. “A reservation during the Cannes Film Festival was gold.” After a fortuitous meeting

and subsequent travels with Vergé, Gordon went on to establish the “celebrity chef” category as we know it today. Gordon was accompanied to the event by actors Michael Douglas and Mike Myers, and orchestrated a tribute video by Sharon Stone. “What this event strived to accomplish was to memorialize Vergé’s legacy for future generations,” Karlitz said.

And it achieved just that—raising $100,000 for the Roger Vergé Endowed Scholarship! Every year in perpetuity, the CIA will collaborate with Chef Boulud to select a passionate, talented student in the CIA’s bachelor’s degree program to receive this highly coveted award.

This event was made possible through the power of many, including Boulud, Gordon, Karlitz, the guest chefs, Michael Douglas, Dave Winfield and his wife Tonya, the Major League Baseball Players Trust, Seagate CEO Steve Luczo and his wife Agatha, French Vintner Jean-Charles Boisset, Sally Grossman, Michael White, and The George and Betty Harbaugh Charitable Foundation.

“Roger Vergé was one of the greatest chefs in history,” said Dr. Ryan. “The CIA is so pleased to honor his legacy by creating a scholarship fund in his name.”

Elly Erickson is a CIA senior advancement officer.

Why Give?

Nicole Bertelli McCormick for Chefs Marketing & Food Insights Manager

Donor: McCormick & Company, Inc. Scholarship

What m otivate s you to give?

From our founding more than 125 years ago to today, McCormick has operated with a strong sense of responsibility toward our communities. Supporting future culinarians in their educational journey is a natural fit with our core value of the “power of people.” By fostering the growth of those in the culinary community, we create space for a positive environment of sharing and passion for flavor and food.

McCormick loves making connections through flavor with The Culinary Institute of America and its students. The CIA’s unparalleled approach to teaching time-honored culinary techniques by weaving flavors—both classic and trending—into everything they do gives future culinarians an enriched learning experience. We like knowing that we support those experiences. McCormick sees giving as yet another way to connect with food and flavor enthusiasts. By bonding together over our passion for flavor, we have seen individuals move into careers where their passions are valued.

How do you give?

Giving and community support have been key in McCormick’s success over the years. With this scholarship, McCormick sponsors 15 students in their quest for education in culinary arts and sciences. We have watched as students flourish in the CIA’s immersive learning environment, and met w w w.ci a a l u m n in e t wo rk.co m

such amazing individuals through giving and partnering with the college. We are humbled to be able to call these incredible students part of our flavor family. In particular, McCormick hopes these scholarships help relieve one of the stresses students endure on their expedition into the culinary world.

Our company also gives by sharing our passion for flavor with culinary students eager to learn. McCormick for Chefs products are available in the CIA’s unique learning spaces, adding to the authenticity of the experiences that the college provides.

What m akes giving meaningful?

The Culinary Institute of America is fostering those with a passion for food and flavor, and McCormick seeks to serve these very same people. McCormick sees giving and support as agents of positive change, and many of the students we have supported in the past and will support in the future become advocates for positive change in their own lives. Whether it’s scholarship awardees sharing their favorite moment, a CIA extern applying techniques learned in our kitchens to his or her coursework upon return to campus, or a CIA graduate joining our staff family here at McCormick, we see true meaning in this partnership. By encouraging culinary education and offering scholarships to students, we hope to carry them closer to their goals in the culinary world and nurture their passion for flavor.

Giving’s Impact Olivia Allen CIA San Antonio Student Expected Graduation April 2018

Recipient: McCormick & Company, Inc. Scholarship

D escrib e your life prior to coming to the CIA .

I graduated high school a year early. I had such a strong passion for cooking. During my last year there, I held multiple jobs in a restaurant where I was a host, bar back, server, serving assistant, busser, and finally a cook.

What m otivate d you to atte nd the CIA? I was considering culinary schools and began intensely searching. The first one that came up was The Culinary Institute of America. I figured that if I wanted the best education I needed to go to the best school there was. I dissected the website and knew it like the back of my hand.

You cannot imagine how excited I was to find out that there was a campus 30 minutes away from where I lived. I figured that was my “sign.”

What are some highlight s of your CIA exp e rie nce?

At the CIA there is always someone who has gone through the challenges you are experiencing and is there to help you. Due to the small size of the San Antonio campus, we are a tight-knit group and that has made my experience a lot more enjoyable. We have chefs from Hyde Park and Greystone who come to teach here and share their experiences from the other campuses.

What are your pl ans for the future?

I will be 19 when I graduate so I want to get at least 10 to 15 more years of experience working for different chefs and learning various cuisines. My long-term goal is to own my own restaurant that showcases my point of view through the atmosphere and beautiful food I create.

What do you do outside of cl ass?

Outside of class I work full time as a pastry chef. I am the youngest pastry chef in San Antonio. On the weekends, I also go to the Pearl Farmers’ Market located just steps from the CIA’s front door, and enjoy getting to know some of the farmers from the area.

How has the CIA schol ar ship program help e d you?

I grew up with my mom—a single woman in the military—so we didn’t have as much as those with two parents. I didn’t think I would be able to attend college.

When I applied to the CIA, I worried about the cost but the advisors told me that there were ample scholarship opportunities. I began applying for them and realized how much help there was for me. I always told myself that if I wanted something I had to work hard and find a way to get it. I wanted to cook and I wanted a great education, so naturally, I knew I had to be the hardest-working person in the room. Having this mindset has helped me qualify for special scholarships like the McCormick & Company, Inc. Scholarship, which is helping me make my dream come true.

THEN: ST. ANDREW’S CAFÉ, 2009

NOW: THE POST ROAD BREW HOUSE

Class Notes ’68 Peter B. Harrison is now retired and living in Xcalak, Quintona Roo, Mexico.

’69 Steven K. Wilson got married in December 2015 to his partner of 42 years, Robert L. Brown. Steven enjoys spending time fishing, kayaking, photographing wildlife, going to concerts, and cooking.

’70 Robert Hart has retired after working for 50 years in foodservice. He’s taking time off to travel and recently returned from a trip to Arizona. He has also taken up beekeeping, and enjoys riding his motorcycle around his wonderful home state of Vermont. He reports that life is good.

’71 Todd Albert Goepper retired from college foodservice at Asbury University.

After working long hours and successfully serving 1,300 students a day for 26 years, he says it’s “time to rest my bones.”

’73 Rebecca J. Cushing is retiring after 35 years with Walt Disney World. She and her husband both worked there.

They plan to travel and see the country and volunteer for some of their favorite causes.

’76 Richard Antonelli recently retired after 37 years working in institutional foodservice in hospitals and correctional facilities. “I owe it all to my wife of 42 years and the CIA! I would like to hear from classmates from my graduating class of May 1976,” he says.

’77

’80 Nathan Selden got married on October 14, 2012. He enjoys time with his three grandchildren. Catherine Ann Styles is enjoying life and the fact that her husband of 32 years, Kenny, has retired after working for 30 years at Port of Authority of NY/NJ.

’81 Craig S. Andrews owned and operated Andrews Harborside Restaurant in Boothbay Harbor, ME, since 1986.

He sold the restaurant in April 2016, though he still works one day a week with the new owners. Expressing another side of his creativity, Craig works five days a week in a cabinet shop. He says he’s “loving life.”

Stephanie Jane Thayer-Pires has taken a job in a nursing home as a supervisor in the kitchen. She finds it less stressful and less taxing on her knees and back. She loves working with the residents of the village house and finds it very rewarding.

’86 Mark Fortino is vice president of culinary development for Elior North America in Charlotte, NC.

’89 Denise Anne Ware is executive chef at Sewanee: The University of the South in Sewanee, TN.

Lyndon M. Virkler, Jr. is dean of faculty at New England Culinary Institute, and is a founding member of the Vermont Fresh Network and the Vermont chapter of Chef’s Collaborative. He also currently serves as co-chair of the food education committee of the Central Vermont Food Systems Council. He lives in Waitsfield, VT with his wife, Joanne, and has two daughters and two grandchildren. Check out his newly published book entitled Farm to Table on page 17. w w w.ci a a l u m n in e t wo rk.co m

’90 David J. Walsh graduated from Albright College in Allentown, PA with a degree in accounting in 2015. He is currently employed with the Commonwealth of Pennsylvania as an auditor.

’96 Bruce M. Levin has joined Pace University’s Edward J. Mortola Heritage Society by including the university in his estate planning. Christopher Posner has been working as a research chef for Pinnacle Foods since 2012. He is an American Culinary Federation Certified Executive Chef and plans to attain his CRC certification from the Research Chefs Association next year.

Chris lives in New Jersey with his wife and three children.

Frank Turchan is executive chef at the University of Michigan, where he not only oversees 20 chefs, but has created a first-of-its-kind Culinary Foundations Training program—a two-day, four-tiered training module for all levels of foodservice staff that has been certified and recognized by the American Culinary Federation with continuing education credits. The program teaches how to streamline practices for greater efficiency, unify products and procedures, and expand sustainability practices.

w w w.ci a a l u m n in e t wo rk.co m

’99 Susan Ferry welcomed a new son, Wyatt James Ferry, into her family.

’00 Megan Garrelts is co-owner, with her husband, of both Rye Restaurant in Leawood, KS and Bluestem in Kansas City, MO—which was named a 2015 James Beard Foundation semifinalist for Outstanding Restaurant.

’01 Nevielle Panthaky is vice president of culinary for IHOP restaurants. In this role, he is responsible for directing the breakfast leader’s culinary strategy and team.

’03 Lucas C. Grill is chef/owner of Public in Grand Rapids, MI and is working on the opening of his second restaurant, Seventy-six—named in honor of his parents who were married in 1976. In July, Luke and his wife Ashley welcomed their first child, son Lincoln.

’05 Eddie Ledesma-Porter is vice president of operations at RAVEN Wine Management, LLC. He married the love of his life, James Porter, in Dallas, TX in October 2016.

The wedding reception was filled to bursting with his CIA friends. In attendance were Joaquin “Jocko” Fajardo ’97, Andrew Kutz ’09, Patrick Decker ’04, David Wiley ’10, Stephan Hengst ’97, William Milam ’13, Tara (Bennet) Anderson ’00, Eric Hildebrand ’05, and Steve Swofford ’97.

Hannah Beth Miller, from Portland, OR, was one of six members of the Pure South Sharp Blacks New Zealand national retail butchery team that competed at the 2016 World Butchers’ Challenge in Australia. Hannah was selected to try out for a position on the team earlier in the year.

She moved to New Zealand two years ago to gain more experience in retail butchery, and immediately jumped at the opportunity to compete.

Having worked as a chef in various restaurants across the globe, including the U.S., United Kingdom, and Antarctica, Hannah undoubtedly brought a creative outlook and fresh ideas to the team of six. “I think my strength was creating something valuable and beautiful out of these off

cuts, which is an objective of the competition—showcasing and inspiring our peers with value-added products,” said Hannah. The team did not win the September 19, 2016 competition, but there is always next year!

’06 Felicia A. Bernhardt is operations manager for MCFI, a nonprofit health care company, in the food/nutrition services division. They feed approximately 20,000 meals per day to disadvantaged school children, ages 1–18.

’07 Thomas James Pastor was selected to speak at the Cornell Symposium of Hospitality, Health, and Design in October 2016. His presentation was entitled “Reimaging Food Service is Mission Critical.”

Jeffery Russell is executive chef at Charlie Palmer Steak, Napa at the Archer Hotel in Napa, CA.

’09 Amanda (Hutchins) LaValley came to the CIA after graduating from Shawsheen Valley Technical High School’s baking program in Billerica, MA. Her life has come full circle and she is now back in the bakery where it all began, as a teacher and pastry instructor at Shawsheen. Amanda is excited to be teaching young minds the joys of baking and hopefully sending her students on to the CIA to follow their dreams. She is also proud of her 2034 CIA student and brand-new son, Hutch Joseph LaValley, who was born in March 2016.

Allyson Grace Merrit and Andrew Spielberg own Gracie’s Luncheonette—a diner-style restaurant, where everything is made from scratch or sourced locally—in Leeds, NY. Gracie’s began in 2014 as a food truck and was so popular the two decided to open the brick-and-mortar Gracie’s in 2016.

’11 Benjamin Mark Weisberger is chef de cuisine at No. 9 in Boston, MA. He got married at the Blithewold Mansion in Bristol, RI in May 2016. The newlyweds will honeymoon in Asia next spring and continue to live in Cambridge, MA.

’12 Frank R. Cotroneo accepted a chef position at New York University’s Lipton Hall for Aramark dining services.

’16

Elliott Graham Vogel has been named a 2017 Rising Star Chef—Capital District by the Albany Wine & Dine Festival. He is currently a chef at One Six Five in Delmar, NY.

In Memoriam John Boreiko ’46 James E. Hannem ’56 Philip Lyseth ’56 Roy F. Schmidt ’56 Roy St. John Sharp ’56 Lionel J. Bibeau ’57 Arthur E. Rix ’57 Jane M. Thibeault ’57 Josephine Barlow ’58 Jack Yorker ’58 Donald Peter Miller, Jr. ’67 Ronald W. Peterson ’67 Robert Truman Lemond ’68 Joseph T. Haglund ’69 Thomas E. Myers ’69 Victor R. Dydyn ’70 Lee M. Sturtevant ’70 Ronald Alan Koehler ’73 Andrew Warren Macy II ’73 Joseph W. Bennett, Jr. ’75 Peter A. DeCaprio ’75

w w w.ci a a l u m n in e t wo rk.co m

Karl L. Dratz ’75 Neil Paul Glauber ’75 Victoria C. Guertin ’76 Anthony M. Storzieri ’76 John E. Ketola ’77 David Louis Lehmbeck ’77 William C. Reilly ’79 Donald A. Jonas ’80 John T. Murray, Sr. ’80 Patrick T. Walsh ’81 Richard A. Colangelo ’82 Wynn Breen ’83 Mark V. Denigris ’83 Charles A. Ort ’83 James Randall (JR) Contway ’84 Scott Nils Andersen ’85 James A. Crawford ’85 Louis O. Philippe III ’85 Thomas C. Baldwin ’86 Michael Van Cellamare ’86 David A. Patterson ’86

Bradley R. Grove ’87 Brian F. Spilecki ’87 John Robert Tomaszek ’87 David J. Wisenfelder ’87 Jeffrey C. Mullins ’88 Thomas Michael Valdes ’88 Roland A. Coulombe ’89 Anthony Davis ’90 Christopher Thomas Hale ’90 Tee I. (Ballentine) Harbin ’91 David Armand Binette ’93 William B. Murray ’93 Joan M. Boyle ’95 Kirk Alan Wessner ’95 Omar D. Montoya ’96 Brian Lee Harrison ’05 Daniel Mark Alvarez ’10 Rose Angela Scarpa ’14 Aaron Patrick Stevens ’15

Support the 2017 Leadership Awards!

April 19, 2017 This year we will be honoring a Trio of Titans!

Shep Gordon | Jacques Pépin | Martha Stewart Of course, we would love to see you at the Leadership Awards, but even if you can’t be there, you certainly can be part of the evening and its mission—to fund student scholarships.

Nearly 90 percent of CIA students receive some form of financial assistance, making it possible for them to achieve their dream of a CIA education. 100% of the proceeds of this event fund those scholarships.

Contact us at 845-905-4275 or advancement@culinary.edu

Top 5 ways to support the Leadership Awards: 1. B uy a ticket! We always love having our CIA alumni share the evening.

2. D onate a restaurant gift certificate for the Mystery Basket and auction! Your gift certificate donation is 100% tax-deductible!

3. P urchase an ad in the program journal to celebrate our honorees.

4. C reate a contest among your staff and give the winner a ticket!

5. S hare information about the event with your best customers.

Save the Date

4 19 17

2017 Leadership Awards We will be honoring a Trio of Titans

Shep Gordon | Jacques PÊpin | Martha Stewart Wednesday, April 19, 2017 6 p.m. Reception • 7:30 p.m. Dinner American Museum of Natural History Central Park West at 79th Street New York City Business/Cocktail Attire For more information or to purchase tickets, visit ciachef.edu/awards, call 845-905-4275, or e-mail advancement@culinary.edu.

All proceeds from this event support essential scholarship funds for CIA students.