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No. 71, February 2016

ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA

Eating for the Future


Keep the Momentum Going! Gifts to the Building on Excellence Capital Campaign continue to help sustain the worldwide prestige of your CIA degree and help the CIA grow its programs. Last fall, the CIA acquired the well-known property that once served as Copia: The American Center for Wine, Food and the Arts in the city of Napa, CA. This acquisition will help extend the CIA’s reach and message to a broader audience and will be considered part of the

$100 MILLION

85 MILLION

CIA’s California campus. The CIA at Copia will be a focal point for wine and food enthusiasts to experience wine country, and will

50 MILLION

accommodate the strategic growth of our world-class education programs. It will also serve as headquarters for the college’s Food Business School. After almost seven decades, you and the CIA have truly changed the way the world looks at food. Let’s keep it going! Please give today at www.ciagiving.org or by calling 845-905-4275.

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1 MILLION


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Eating for the Future

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Lessons from the Line

Connecting health & sustainability

Delicious plant-forward menus

20 Alumni Homecoming 2015 A good time was had by all

29 Giving It All Away

Newman’s Own philanthropy, a model for giving

mise en place no.71, February 2016

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14 Across the Plaza

Following the Presidential Trail | Hops & Heat | Tidbits Book Shelf | Kudos

22 Education for Life

Women in Foodservice | Baking in the French Presidential Palace | Menus of Change and Worlds of Flavor ®

26 Gifts at Work

®

Alumni Champions | Restaurant Associates & the CIA World-Class Market Nurtures Culinarians | Giving It All Away Why Give | Giving’s Impact

32 Class Notes

Class Notes | In Memoriam

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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, j_morano@culinary.edu, Office—Roth Hall, Room S-324 Section 504/ADA: Maura A. King, Director—Compliance 845-451-1429, m_king@culinary.edu, Office—Roth Hall, Room S-351 Mailing address: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538 Should you require further information, please visit www.ciachef.edu/non-discrimination-statement.


mise en place® No. 71, February 2016 Nancy W. Cocola, Editor

Whole grain. Just the name used to make me shudder. But cut me a little slack.

Leslie Jennings, Designer

I grew up when classic white Wonder Bread was all the rage. It was so filled with air that each slice could be squished down until it was thin as a pancake. Putting mayonnaise on your sandwich meant deliciously soggy splotches in the

Contributing Writers

center of the slices by the time you made it to the school lunchroom. At the

Elly Erickson

time, we considered these attributes to be assets!

Gail Jones Deirdre Rieutort-Louis ’14 Allison Righter

In the 80s, while under the spell of a vegetarian, I ate my first whole grain bread—Baldwin Hill. We could only purchase it in health food stores. It was dense, flavorful, and made a delicious grilled cheese sandwich, especially if you used Jarlsberg cheese.

Editorial Board

Subsequent years saw a proliferation of different grains, legumes, and rice in markets. Whole wheat, whole grain, seven grain, spelt, brown rice, quinoa,

Dr. Tim Ryan ’77 President

Lynne Eddy

Dr. Victor Gielisse Vice President— Advancement and Business Development

Eric Jenkins ’13 Douglass Miller ’89

food that are sustainable for our planet as well as for our health, I’m determined

Brad Barnes ’87

Ted Russin

to put even more of these flavorful alternatives on my plate and find creative

Kate Cavotti

Denise Zanchelli

ways to do that.

John Fischer ’88 Dr. Chris Loss ’93

Sue Cussen

green lentils, Himalayan red rice, and on and on. I was not only confused about what each of these items was, but also how to cook them. I learned out of necessity, because the vegetarian who cast that spell became my husband. But today, faced with the realization that we must do more to cultivate the types of

This issue of mise en place explores the complex issue of growing food for our health and the health of our planet. It also reveals some of the ways in which the CIA is integrating this worldwide imperative into our curriculum.

Mission

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:

Enjoy! Nancy Cocola Editor n_cocola@culinary.edu

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: ARTonFILE.com

mise en place no.71, February 2016

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Connecting Health & Sustainability By Allison Righter, MSPH, RDN

Environmental researchers have independently documented the toll

How we should eat and how our food choices affect both our health

that industrial meat production—again, particularly red meat—has

and the health of the planet confront us today in ways they never have before. One can easily feel bogged down reading headlines about the rising obesity rates and health care costs in the United States, or about the environmental crises that continue to pose a threat to our planet and its finite resource base. These enormous public health and environmental challenges may seem completely unrelated and insurmountable, and we often treat them as such. People who are passionate about solving these issues work feverishly within their respective domains to effect change as best they can. But the complexity of these issues and the puzzle-like way they interact

caused to earth’s land, air, and water resources. In order to feed a growing population—expected to reach nine billion people by 2050—with an increased demand for meat and animal products, experts estimate that we would need to more than double our global food production. Given diminishing agricultural land and changing weather patterns, achieving this goal becomes even more unrealistic. Therefore, reducing meat consumption among developed nations is a primary demand-side dietary change that can have dramatic effects on improving health and stabilizing climate to ensure food availability for future populations.

often leave the rest of us shrugging our shoulders and continuing our

Long-term Food Security

personal business as usual.

Environmental sustainability as it relates to long-term food security

Connecting the Dots In the words of the great American author, farmer, and activist Wendell Berry, “Eating is an agricultural act.” These words urge us to make the connection between our plates and our farms, and to link our eating to the way our food is grown. As individual consumers, we make decisions about food every day, at least three times a day. And chefs play an increasingly critical role in influencing food choices as

has become the topic of much debate throughout the recent updates to our country’s national dietary guidance. In February 2015, the Dietary Guidelines Advisory Committee (DGAC) released its longawaited scientific report—Dietary Guidelines for Americans—that informs recommendations for what Americans should eat. For the very first time since this process began in 1980, the advisory committee acknowledged the connection that promoting health and providing food security for present and future generations will depend on

Americans spend more than half of all food dollars eating out and

agricultural practices that conserve earth’s limited natural resources.

buying prepared foods.

The DGAC boldly concluded that, “a dietary pattern that is higher in

When we dig deeper and connect the dots within our complex

plant-based foods such as vegetables, fruits, whole grains, legumes,

modern food system, we can begin to understand how and why food production is a major contributor to greenhouse gas emissions (GHG) that are accelerating climate change worldwide. We already know that what we eat determines our health and risk of disease. But what we now embrace, in a fortuitous convergence of nutrition and environmental science, is that the same basic dietary pattern that underlies the best human health outcomes also offers significant environmental advantages.

nuts, and seeds, and lower in animal-based foods, is more healthpromoting and is associated with lesser environmental impact (GHG emissions and energy, land, and water use) than is the current average U.S. diet.” This inclusion of sustainability language into the DGAC’s scientific report sparked unprecedented public interest—netting more than 29,000 comments submitted by prominent organizations and individuals expressing their overwhelming support.

The most pointed example of this convergence relates to meat

Going Plant-Forward

consumption and production. A large and growing body of nutrition

This represents a collective shift in our understanding and promotion

research supports that a high consumption of meat—particularly red

of healthy diets toward a more plant-forward, Mediterranean-style

and processed meat—leads to an increased risk of diet-related diseases,

dietary pattern, which other prominent organizations, such as the

including heart disease, type 2 diabetes, and certain cancers.

Harvard T.H. Chan School of Public Health through its Healthy

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Eating Plate, have been recommending for many years. The

most beneficial for optimal health and for the preservation of a safe,

healthfulness of this eating pattern, which emphasizes an abundance

abundant seafood supply for generations to come. At present, the

of plant foods; moderate amounts of seafood, poultry, olive oil,

Dietary Guidelines lack that level of depth on this and many

and wine; and small amounts of dairy and red meat, has been

other issues.

corroborated by more than 50 years of research. The most recent and compelling research, a large-scale randomized

Chefs Must Lead

controlled study conducted in Spain, found that the risk of

While the government’s recommendations may be slow to catch up,

cardiovascular disease was reduced by 30 percent in the two

consumers and chefs alike have considerable power to effect change.

intervention groups that ate a Mediterranean diet—supplemented with

Author and advocate Michael Pollan reminds us to make every food

additional olive oil or nuts—compared to those in the control group.

choice matter by voting with our fork.

The environmental benefits of making this dietary shift would also be significant.

By becoming more informed consumers, foodservice providers, and educators who connect the dots across these complex food issues,

Given the complicated political process behind the completion of

we can make deliberate choices that will collectively turn the dial

the final version of Dietary Guidelines for Americans, we may not see

toward a healthy and sustainable food system. Chefs have a unique

environmental considerations embraced in our country’s wide-

opportunity to accelerate shifts in what we eat in the U.S. towards

reaching governmental feeding programs. And while the 2015 process

more plant-forward choices that are also delicious and satisfying, and

has marked a huge step forward in our ability to communicate

provide better business results for the food industry. Change is in the

these interrelations, there is still a long road ahead in putting these

air and, even more important, on our plates.

recommendations into realistic action. For example, some experts contend that if every American were to

Allison Righter, MSPH, RDN is a lecturing instructor of culinary science at the CIA.

increase their seafood consumption to the recommended level outlined in the current Dietary Guidelines, there would not actually be enough seafood available to support this shift. Given the diminishing supply of global wild fisheries and concerns about the negative impact of the rapidly expanding farmed fish industry, the Dietary Guidelines should be steering Americans toward seafood choices that will be

There are many great resources for further reading about our complex food system and menu-driven solutions to some of our most pressing health and environmental challenges. Here are just a few: The Menus of Change initiative, led by the CIA and Harvard, has excellent information and practical tools for driving change in foodservice operations: www.menusofchange.org Michael Pollan’s books: The Omnivore’s Dilemma and

In Defense of Food: An Eater’s Manifesto For choosing healthy and sustainable seafood—Monterey Bay Aquarium’s Seafood Watch: www.seafoodwatch.org/ or Environmental Working Group’s Consumer Guide to Seafood: www.ewg.org/research/ewgs-good-seafood-guide Good Food, Healthy Planet campaign from Friends of the Earth: www.foe.org/projects/food-and-technology/good-foodhealthy-planet SPE Certification—An independent, third-party certification program and consulting company, SPE is focused on nutrition and sustainability in foodservice establishments: specertified.com

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Lessons from the Line Example is not the main thing in influencing others. It is the only thing. Albert Schweitzer

Sparkling silver trays in hand, freshman students chat animatedly as

• Using only whole wheat breads

they wait their turn on the Jones Dairy Farm Line in The Egg—our

• Reducing simple carbohydrates (i.e., introducing cauliflower into a

spanking new dining and gathering place on the Hyde Park campus. There are lots of dining options at The Egg, but it is on the Line where we put into action the principles and concepts that have come out of

dish that was formerly predominently potato) • Adjusting portion sizes to appropriate levels

two of the CIA’s thought-leadership conferences—Worlds of Healthy

• Treating “decadent” items like bacon and cheese in a balanced way

Flavors and Menus of Change . And it’s on the Line that students in

so they appear in moderation and not all at once, thereby reducing

the high-volume production cookery class learn the value and delicious

fat intake

®

potential of a plant-forward menu that highlights the importance of

Non-commercial foodservice providers like employee cafeterias and

balanced and blended ingredients. Our goal is to introduce this type

schools are looking for ways to offer their clients sustenance and

of craveable food into the curriculum and students’ daily meal plan—in

health, deliciously. That sector is a major employer of our graduates.

essence teaching by example.

So one of our primary objectives is to educate our students to

The approach includes:

innovate this type of food and lead the way for the growing number

• Reducing animal protein by blending meat and plant products (i.e.,

of people looking to eat in a healthy way for themselves and for

hamburgers made of beef and barley mix)

the planet.

• Increasing plant products on sandwiches

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Course of Food Grazing cattle, rooting Berkshire and Mangalitsa pigs, pecking

over a lifetime of ranching. And while Andy recognizes that the way

chickens, and an almost pioneering spirit are the initial impressions

his animals are raised and treated might be considered less efficient—

you get while watching Course of Food. It’s the first in a series of

raising free-range pigs, for example, is a perpetual challenge—he

documentaries produced by CIA graduate Marc Dunham ’99.

knows it is certainly best for the animals, the land, and the ultimate

The movie chronicles the work of rancher Andy Bowen, who has a

product.

1,100-acre spread in Waynoka, OK. He works every day to create a

“Being able to sustain our limited resources in perpetuity” is Andy’s

sustainable operation for both the animals and land.

goal. Marc’s relationship with Andy has informed the way he teaches

After his father-in-law, an expert on rotational grazing, had a stroke,

his students at the Francis Tuttle Technology Center in Oklahoma

Andy sped up his timeline for learning about, and, ultimately,

City, OK, where he is director of culinary arts. Marc impresses upon

managing the ranch. It has been an important partnership for the two

them the necessity of working with sustainable products. He is going

men—with Andy’s father-in-law passing down knowledge acquired

to continue producing documentaries that highlight important issues.

marc dunham working with his culinary student (right)

andy bowen surveying his ranch

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Menus of Change

How Small Changes Can Make a Big Noise Eating plant-based proteins (assuming whole/ minimally processed) is associated with a lower risk of chronic disease and mortality, as well as a smaller carbon footprint, compared with animal proteins (in the aggregate).

Two of the past year’s leading trends have been the opening of

even notice that meat is not prominently featured. They will elect to

restaurants with vegetable-centric menus and the overall proliferation

eat at these restaurants because of a chef’s reputation rather than for

of vegetable- and plant-based dishes throughout operations of all

ideological or health reasons.

sorts. A number of new chef-driven, quick-service operations are even

As political, environmental, and public health issues related to food

showcasing plant-based menus. CIA alumnus Andrew Carmellini

become ever more important, chefs are being asked to lead in the

’91 made vegetables the focus of the menu at his latest New York City

fight for food change. According to a study by Forbes, the top 40 chefs

restaurant, Little Park. And the CIA’s first pop-up restaurant, Pangea,

in the U.S. reach more than 10 million people through Twitter and

took a plant-forward approach to “reimagine

millions more through other social media. Nearly

Earth’s flavors.” Pangea’s 10-plate tasting menu

four million unique users visit the top 160 food

offered two versions—meatless and regular—though

blogs each month. Print media also continues

meat was treated more like a condiment rather

to offer platforms, through regular editorials in

than the star of the plate.

newspapers or books like Dan Barber’s The

Embracing the concept of “plant-forward” has

Third Plate.

been a primary focus of the Menus of Change

In the National Restaurant Association’s What’s

®

summit since its inception in 2013. The following

Hot 2015 Culinary Forecast, nine of the top 10

year, a document entitled Protein Plays delivered

trends revolve around health and sustainability.

culinary strategies for reducing the amount of

This matches the results of a CIA/Datassential

red meat on menus as part of a movement toward

survey conducted for the 2015 Menus of Change

healthy, plant-based foods. And in the wake of the

conference, in which a vast majority of both

2015 conference, the Menus of Change leadership

operator and consumer respondents expressed the

has created The Protein Flip—an introduction to a

need for the foodservice industry to address public

powerful foodservice strategy to advance an integrated set of health,

health and environmental issues. Chefs’ perceptions of their leadership

sustainability, and business imperatives. It centers on the concept of

and potential to spearhead change must be nurtured. Organizations,

“the flip”—shifting red meat to a supporting role and blending plants

including the CIA, the National Restaurant Association, Chefs

and plant proteins to create better balance.

Collaborative, and the James Beard Foundation, are working to

The CIA and the Menus of Change advisory councils are encouraged

provide support to chefs interested in these complex issues.

that high-profile leaders of plant-forward restaurants and menus are

To find information regarding these topics, visit MenusofChange.

creating media buzz around these new food experiences—tying them

org. You’ll find issue briefs, case studies, news updates on the current

to flavor, creativity, and sustainability, in addition to health. It is their

science and trends toward the use of more plant-based proteins, and

hope that these changes will help diners think of plant-based meals as

a lot more. You, too, can play an important part in a healthier, more

craveable and even indulgent. It is also likely that many diners won’t

sustainable future for the foodservice industry.

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Alive with Health Benefits By Allison Righter, MSPH, RDN

Fermentation is in—though the process of fermenting food isn’t a new

“lacto-fermentation,” this process creates conditions that prevent the

one. Cultures around the world have crafted unique traditions and

growth of pathogenic microorganisms and breaks down the food into

flavors around fermented foods for thousands of years, from Korean

a more digestible form, while preserving and enhancing its nutritional

kimchi to German sauerkraut to Indian chutneys and everything in

quality. According to the Food and Agriculture Organization of

between. While many fermented foods have been largely lost with the

the United Nations, fermentation is one of the oldest forms of food

industrialization of our food system, there is a growing movement to

preservation technologies in the world, and fermented foods are

resurrect this ancient practice.

critically important in meeting the nutritional requirements of a large

What, Exactly, are Fermented Foods?

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portion of the world’s population.

According to Sandor Katz, James Beard-award winning author of

Health Benefits

The Art of Fermentation, fermented foods are “the flavorful space

In addition to increasing the shelf life of foods and protecting against

between fresh and rotten.” While this may not sound too appealing,

foodborne illness by inhibiting growth of certain pathogens, naturally

it beautifully captures the essence of fermented foods. Fermentation

fermented foods have been shown to support human health in various

occurs when microscopic organisms, namely bacteria or yeast, feed

ways. Compared to many factory-processed staples of the standard

on the sugar and starch present in foods to create alcohol, acids, and/

American diet, fermented foods are teeming with “good” bacteria

or gases.

and enzymes that aid in digestion and the growth of beneficial

Not as obvious, but vitally important and beneficial, are the products

microorganisms in our guts, i.e., probiotics. A growing body of

of bacterial fermentation, a process whereby lactic acid bacteria

scientific research indicates that probiotic powerhouses such as

convert the sugar in vegetables, fruits, and dairy products into lactic

fermented foods may help heal a multitude of gastrointestinal health

acid and carbon dioxide without the need for oxygen. Known as

issues and can even lead to weight loss and improved immunity.

www.ciaalumninetwork.org


The National Institutes of Health-sponsored Human Microbiome Project, in its quest to characterize all the microorganisms living within the human body, is telling us more about how our unique strains of bacteria may impact our individual health and disease risk. Or, as Sandor Katz explains, “Our bacteria perform all sorts of essential functions for us, and because we are continually attacking them effectively with all of these chemicals in our lives, simply replenishing and diversifying these populations has a benefit.” One of the main theories of integrative medicine is that digestive dysfunction is at the root of most health issues, so a common strategy

Vegetables: Pickles, Sauerkraut, and Kimchi Consider the humble pickle or other traditional fermented vegetable dishes such as sauerkraut and its spicy Korean counterpart, kimchi. When homemade, fermented vegetables offer a far superior probiotic, enzymatic, and nutritional bang for your buck. An example of this is ketchup. Formerly a fermented and universal condiment of the ancient world, ketchup lost any of its original benefits with large-scale production and the addition of high fructose corn syrup.

used by physicians and dietitians in this field is to rebalance one’s

Soy Products: Miso and Tempeh

intestinal flora using a “food-first” approach that includes naturally

Fermented soy products, such as miso, tempeh, natto, and soy sauce,

fermented foods. While the emerging body of evidence on the health

are all foods used regularly in Asian cuisines. Miso, an umami-packed

benefits of probiotics is promising, specific benefits of probiotic foods

paste, contains many essential minerals and phytonutrients for an

depend on the particular strain of bacteria or yeasts, so exactly which

added health boost. Tempeh is an inexpensive meat alternative and

strains and appropriate dosages are still being studied. Adding to the

is a complete protein. Fermentation increases the digestibility and

complexity of studying fermented foods—especially those traditionally

nutrient absorption from soy, and it’s best to choose certified organic

produced on a small scale—is the enormous variation in microbial

soy products when possible.

profiles across different sources. But this is why making fermented foods is a truly artisanal craft, and one that can contribute to improving our microbial biodiversity if we consume a variety of these foods.

Adding More Fermented Foods to Your Menu Hopefully you have been convinced that fermented foods are quite

Dairy Products: Yogurt and Kefir

literally alive with compelling health benefits. The key is to eat a small

One of the fastest-rising stars on the scene is kefir. Kefir has a similar

system with all those beneficial bacteria. Invaluable resources are The

tartness but a thinner consistency compared to yogurt. It also has

Art of Fermentation or Wild Fermentation by Sandor Katz, or Nourishing

as many as three times more live active cultures than yogurt since

Traditions by Sally Fallon.

it is fermented with both bacteria and yeasts. Both yogurt and kefir are good sources of probiotics, calcium, and protein, and are usually well tolerated by people with lactose intolerance. But kefir has the

portion of them on a regular basis so you’re constantly feeding your

Allison Righter, MSPH, RDN is lecturing instructor of culinary science at the CIA.

nutritional edge, with more live cultures, B vitamins, phosphorus, and other functional properties that are increasingly being linked to improved health outcomes.

Beverages: Kombucha Kombucha is gaining popularity as the mother of fermented drinks for many health-conscious people. The process of fermenting sweet tea with a symbiotic culture of bacteria and yeasts yields a slightly carbonated, acidic, and refreshing probiotic beverage that is relatively low in calories and sugar and contains high levels of B vitamins. While clinical studies of the health effects on humans are lacking, anecdotal evidence and animal studies suggest that kombucha may have powerful immune- and energy-boosting effects and digestive health benefits.

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Following the Presidential Trail

Leaving on a Jet Plane

The life of a college president is busy, to say the least. In the

Dr. Tim Ryan was in Singapore for meetings with our partners

past few months President Tim Ryan ’77 has had meetings in

at the Singapore Institute of Technology and Temasek Polytechnic. Their respect for the CIA was

Hershey, PA; crossed the globe to visit our campus in

reinforced when the Prime Minister, once

Singapore; and had countless strategy meetings

again, mentioned the CIA in his annual

at our main campus in Hyde Park, NY.

National Day speech. While in

Tim is always on the lookout for ways to

Singapore, Tim presided over the

improve and enhance the educational

campus’s fourth commencement

life of our students and the vibrancy of

exercises. He was surprised when

the college. These collaborations help

the students performed a spirited

us make beautiful music together with

rendition of the CIA’s alma

our partners.

mater, complete with guitars and synchronized gestures. Tim also

Sweet Dreams are Made of These

spent time with the first class of CIA bachelors’ degree students from America who are spending a semester

A team of research, technology,

in Singapore for their Asian studies

entrepreneurship, and marketing experts from

concentration. When Tim spoke with them,

The Hershey Company visited the Hyde Park

they had just returned from a trip to the “wet”

campus with the express goal of learning more about how 3D printing could be applied to chocolate. While here,

market, where they saw live turtles and frogs for sale that were

they were made aware of our capabilities in culinary science

butchered right on the spot—an eye-opener for them.

and consulting, and were very impressed. A reciprocal visit to Hershey soon followed and a comprehensive proposal for joint

We Are Family

initiatives is in the works.

This August, we hosted a number of executives from Samsung Korea and Samsung USA for a ceremonial signing of a five-year joint educational programming and marketing agreement. It was the culmination of a strategic collaboration designed to strengthen and expand the CIA’s brand visibility in Korea—our largest market for international students—while driving awareness of Samsung brands to millennials. We will supply Samsung with cooking-related content for their apps and other Samsung initiatives, while Samsung will outfit the CIA with “kitchens of the future.” We will be getting early-stage insight into the latest kitchen technology!

samsung’s senior vice president, global marketing digital appliances Won park with Mark erickson, tim ryan, daniel boulud, and victor Gielisse toast our joint education agreement

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Hops Heat

A Delicious Combination

When Samuel Adams, the famed brewing company, wanted to prove

Rebel Rider Session IPA (4.5% ABV/45 IBUs), with its lighter

its long-held theory that bitterness in hops affects the perceived heat

body and lower alcohol content, allowed the beer and wings to

of spicy food, it turned to the experts at the CIA for answers. Samuel

complement each other nicely. Panelists did notice a longer-lasting

Adams Brewer and Director of Brewery Programs Jennifer Glanville

heat from this pairing, as compared to the other brews, probably

arrived on campus to test this theory, and have some fun.

because of the beer’s lighter malt profile and piney, citrus hop

The panel for the study consisted of Douglass Miller ’89, professor

notes.

of hospitality and service management; Dave McCue ’93, associate

Rebel IPA (6.5% ABV/65 IBUs), which showcases a balance of

professor of culinary arts and an avid home brewer; Tom Vaccaro

malt and hops flavor rather than aggressive bitterness, was the

’85, dean of baking and pastry arts; and Jonathan Zearfoss, professor

most balanced pairing. The panelists believed it would appeal to

of culinary science. Dave Kamen ’88, project manager for CIA

almost any craft beer and Buffalo wing lover. Rebel IPA’s “big

Consulting, moderated the study.

citrus, piney, and resinous hop flavors showcased the sweet, meaty

Imagine settling in with three Samuel Adams IPAs and plates of hot

taste of the chicken and just the right amount of heat from the

wings for a serious study of hops and heat. Tough job, but someone

Buffalo spice.”

had to do it! Actually, the study itself was very methodical and well-

Jennifer was delighted with the findings and the experience of working

controlled for maximum consistency in outcome.

with the CIA. “At the brewery, we’ve known for a long time that beer and food interact and affect how we experience flavors,” she explained.

How They Did It

“Having the opportunity to put this theory to a true test with experts

The panel’s goal was to test how a beer’s International Bittering Units (IBUs)—which measure the actual bitterness of a beer as contributed by the acids from hops—and alcohol by volume (ABV) affected perception of spiciness of a “hot” dish like Buffalo wings. They tasted three West Coast-style IPAs from the Samuel Adams Rebel family—Rebel IPA, Rebel Rider Session IPA, and Rebel Rouser Double IPA—alongside

from the CIA was wildly exciting.” And the panel from the CIA was happy to be part of the process. “We were thrilled to work with Samuel Adams to see first-hand how the bitterness found in hops affects the spiciness level in food from a culinary standpoint,” said Chef Kamen. Yes, tough work…and the CIA has to do it!

a single recipe of Buffalo wings that diners might consider “medium hot.” For each pairing, the panel rated the intensity of the wing’s spiciness from 0-9 and wrote down other comments regarding their experience.

Delicious Results The panelists agreed that the brewers’ theory about heat and hops is correct. They made considered observations about each beer’s impact on spiciness. Rebel Rouser Double IPA (8.4% ABV/85 IBUs) produced far and away the highest spiciness rating and dramatically increased the heat intensity of the pairing. The panelists agreed that this pairing is perfect for “hop heads and spicy food enthusiasts.”

mise en place no.71, February 2016

LEFT TO RIGHT: DAVE MCCUE, DAVE KAMEN, JENNIFER GLANVILLE, DOUGLASS MILLER, JONATHAN ZEARFOSS, AND TOM VACCARO

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Longest-Running College Fire Academy in NY Trains CIA RAs

Relaunch of Nao as Latin Gastro Bar

Before college students returned for the fall,

In November, the CIA’s

the CIA’s Residence Life staff got hands-on

restaurant Nao in San

training in fire prevention and suppression at the 10th Annual RA Fire Academy. The goal of the training is so resident assistants (RAs) can help students stay safe in their residence halls. RAs are involved in more than five hours of College First Safety classroom sessions and hands-on training stations. Since 2006, more than 500 CIA

20th Anniversary Celebration at Greystone On Saturday, October 3, CIA President Tim Ryan welcomed friends, neighbors, and

Antonio was relaunched as a Latin Gastro Bar. The restaurant is designed to cater to the tastes and needs of the nowbustling Pearl Brewery neighborhood, where young people are in search of great food, unique specialty drinks, and a sense

RAs and other CIA staff have participated in

of community. Along with the new menu

this training. The CIA hosted this first-of-its-

focused on small bites and shared plates,

kind program in conjunction with the local

there is an extended bar area and new

Roosevelt Fire District and New York State

vibrant atmosphere. Stop in if you are

Office of Fire Prevention and Control.

visiting San Antonio!

community leaders to the CIA at Greystone for a dinner to celebrate the campus’s 20 years in California’s Napa Valley. Guests included CIA Trustee Charlie Palmer ’79, vineyard owner Andy Beckstoffer, neighbors Peter and Katie Mondavi, Napa Mayor Jill Techel, and St. Helena Mayor Alan Galbraith. In his welcome, Dr. Ryan reflected on the past 20 years, remarking on the accomplishments and the impact the campus has had on the CIA as a whole. With the help of our students, a celebratory dinner was prepared by CIA chef-instructors including Josh Anderson, Bill Briwa ’80, Patrick Clark, Almir Da Fonseca, Bill Heubel, Steven Isaac ’97, Lars Kronmark, Sally Camacho Mueller, Rebecca Peizer ’00, and Toni Sakaguchi ’84. Greystone continued to celebrate its 20th anniversary with a student event and community open house in 2015, and is planning an alumni event for early 2016.

16

the faculty and staff gather to celebrate greystone’s 20th anniversary

www.ciaalumninetwork.org


California Wildfires

of taking classes at the CIA like his hero

Cacique, Inc.

Speaking of fires, many of you are aware of

Roy Choi ’98. So, the CIA created a special

Cento Fine Foods

one-day class just for Chase to help him

Cooper-Atkins

develop his skill set. Under the guidance

Diamond Crystal Specialty Food

of Chef Sandy Sauter, manager of culinary

Driscoll Strawberry Associates, Inc.

demonstrations, Chase had instruction on

Ferrero USA

knife skills. He went on to make Provençal

Grassland Dairy Products, Inc.

herb-crusted salmon with grain mustard

House Foods America

sauce, yellow and green squash noodles, and

Hudson Valley Fresh Dairy, LLC

an apple dessert. Chef Sauter was impressed

Kikkoman Sales USA, Inc.

with Chase’s enthusiasm and focus. Chase,

KitchenAid

who has a YouTube cooking show at

Libbey, Inc.

chasenyurface.com, had the kind of day that

Oneida, Ltd.

CIA Creates Class for Aspiring Chef with Autism

dreams are made of.

Peugeot PSP USA

Thirteen-year-old California native Chase

The CIA is deeply grateful to all our

Bailey was diagnosed with autism at a young

corporate donors of products or equipment.

age. Blessed with a creative and determined

The list below represents those who either

mother in Mary Bailey, he has overcome

started or renewed their gift-in-kind

many of the developmental challenges he

relationship with the CIA between May 30

faces. Noticing that Chase had developed

and October 31, 2015.

a passion for watching cooking on TV, his

3D Systems

mother, who homeschools Chase, started

Blue Diamond Growers

incorporating cooking and food into every

Boggiatto Produce, Inc.

aspect of his curriculum. Chase dreamed

Boiron Frères SAS

the wildfires that burned in Lake County, CA this past fall. The evacuation area extended south to the Napa County border, approximately 20 miles from our Greystone campus. Although there was no imminent threat to the campus, it was a very serious situation. Several of our faculty and staff prepared food for people at the evacuation center in the Napa County Fairgrounds in Calistoga.

Gift-in-Kind

Rubbermaid Commercial Products Samsung Electronic Company, Ltd. San Jamar Saputo Cheese USA, Inc. Sterno/Candlelamp Tuxton, Inc. Uppercrust Enterprises, Inc. Vitamix Corporation

Bringing Health Into the Classroom

chase bailey deboning a fish UNDER THE WATCHFUL EYE OF chef sandy sauter Recently, Chef Antonio Prontelli ’92, executive chef at the Rockefeller Center Complex in New York City, joined Lynne Eddy’s Foodservice Management in Health Care class at the CIA to talk about his own fight with throat cancer and the importance of food to health.

mise en place no.71, February 2016

17


Book Shelf

Street Food By Hinnerk von Bargen and The Culinary Institute of America There are more than 225 recipes

Cooking for Special Diets

in this beautifully photographed, comprehensive guide for professional chefs. CIA Professor of

By Katherine Polenz ’73

Culinary Arts Hinnerk von Bargen

with The Culinary Institute

takes you on a culinary trip

of America From accommodating conditions like gluten sensitivity, celiac disease, heart disease,

around the world to demonstrate how to creatively use the ingredients, flavors, and techniques found in global street food and beverages, and showcase them on your own restaurant menus.

hypertension, high cholesterol, diabetes,

The Café Spice Cookbook

and cancer to crafting delicious, contemporary dishes void of common food allergens, Cooking for Special Diets provides

By Hari Nayak ’97

comprehensive information and delicious alternatives. Inside, you’ll find uniquely presented information on

As the chef for the Café Spice

replacing and substituting ingredients, and converting

brand of prepared Indian meals

recipes for cherished dishes to better suit every special

and bistros featured in Whole

dietary need.

Foods Markets, Hari Nayak is on a mission to spread the love for Indian cuisine to everyone

The Chef Next Door

he meets. Now he is taking his expertise and making it available to

By Amanda Freitag ’89

the home cook with 84 quick and accessible Indian

Known to many for her

recipes for every day. Now everyone can be a great

appearances on Food

Indian cook at home.

Network’s Chopped and Iron Chef America, as well as her successful restaurants, Amanda is making her knowledge and skills available to everyone. She shares everything

Chasing the Heat 50 Years & A Million Meals By Leonard Gentieu ’68 Here’s your chance to get a glimpse of what goes on behind the swinging

from basics like sauces, stocks, and

kitchen doors of a CIA alumnus

marinades to easy dinner recipes. She even helps the

with 50 years of experience!

reader become skilled at the “scary stuff”—recipes that

From his role as dishwasher in

may seem out of reach. The book includes such favorites

the Army mess to his successful

as Pop’s Beer-braised Bold Beef Stew, Mediterranean Potato Salad, and Cocoa Carrot Cake with Cream Cheese Icing. A perfect gift for your favorite home cook!

restaurants and thriving charter dinner-cruise business, Chef Leonard Gentieu shares his personal experiences and observations. You’ll be charmed by chapters with titles like “The Day From Hell—Revolt of the Tilt Skillet” and “Wet Pants and Other Distractions.”

18

www.ciaalumninetwork.org


KUDOS

CIA Externship Sites at World’s Top Restaurants

over the course of five seasons to do so.

CIA students enjoy remarkable opportunities to work in some of

And the winner of the cook-off was…well, two CIA alums won. Chris

the best restaurants in the world. This fact was confirmed when the 2015 San Pellegrino World’s 50 Best Restaurants list came out. Thirteen restaurants on the list—including all of the top five—are approved externship locations where CIA students can complete their required field study between freshman and sophomore year. They are: 1. El Celler de Can Roca, Girona, Spain 2. Osteria Francescana, Modena, Italy 3. Noma, Copenhagen, Denmark 4. Central, Lima, Peru 5. Eleven Madison Park, New York, NY 16. Pujol, Mexico City, Mexico 18. Le Bernardin, New York, NY 21. Le Chateaubriand, Paris, France 26. Alinea, Chicago, IL 30. Vendôme, Bergisch Gladbach, Germany 40. Per Se, New York, NY 41. Mani, São Paulo, Brazil

Jason Pfeifer ’06 trained at Per Se and Gramercy Tavern. He then went on to become chef de cuisine at Danny Meyer’s Maialino. Coombs earned the audience vote with his duck confit grilled cheese and tomato soup, and JJ Johnson took the judges’ choice award with his goat dumpling piri piri with micro cilantro. Chris and JJ were delighted to win together. “It’s a very special day,” explained Chris. “JJ and I have been friends and cooked together since we were 18-year-olds at the CIA—class of ’04!”

Chocolate Maker is Internationally Recognized Bryan Graham ’08 is founder and owner of Fruition Chocolate, a small-batch, bean-to-bar chocolate workshop located in the Catskill Mountains of New York. His work was recognized at the 2015 International Chocolate Awards World Final in London, England last October. He took home three gold awards for his Marañón milk chocolate in the plain/original, chocolate maker, and directly traded categories. He also earned a silver medal in the milk chocolate bars with infusion category for his barrel-aged dark milk chocolate. How sweet it is!

49. Blue Hill at Stone Barns, Pocantico Hills, NY CIA alumni own two of the restaurants on the list. Enrique Olvera ’97 owns Pujol and Grant Achatz ’93 owns Alinea. Two other restaurants have graduates running the kitchen—Daniel Giusti ’04 at Noma and Eli Kaimeh ’00 at Per Se.

Forbes Under 30 Summit For the second year in a row, the Forbes Under 30 Summit featured a cook-off between nine of the country’s most promising chefs, all of whom had previously made it onto the Forbes 30 Under 30 list. These four CIA grads competed. Christopher Coombs ’04 is the owner of three restaurants in Boston: Deuxave, Boston Chops, and dbar. Coombs has been lauded for his daring plates, and Boston Chops was named the best steakhouse in Best of Boston 2015. Joseph “JJ” Johnson ’04 is chef de cuisine at Harlem’s The Cecil, where he introduced the term “Afro-Asian” to New York City’s dining vernacular. This year, he was a James Beard Award Rising Star of the Year semi-finalist. Kelvin Fernandez ’05 is head chef at New York City’s La Marina. He made headlines earlier this year by beating Bobby Flay on the Food Network show Beat Bobby Flay, becoming one of just five chefs

mise en place no.71, February 2016

bryan graham ‘08 holding his trophy (left)

19


On Friday and Saturday, September 11–12, more than 100 alumni and their guests—including members of the Alumni Council and the Society of Fellows—were welcomed to our New York campus for Homecoming.

2015

The two days were packed with a wide range of events that included: • A networking reception with President Tim Ryan ’77 in the Marriott Pavilion • The “Run For Your Knives” 5K Walk/Run scholarship fundraiser at which $40,000 in scholarships was awarded to students on the spot • Demos on Indian Street Food by Maneet Chauhan ’00, Beer and Cheese Pairing by Warren Katz ’93 and faculty member Doug Miller ’89, and 3D printing technology • Screenings of the hit movie The Hundred-Foot Journey and the documentary Course of Food produced by CIA alumnus Marc Dunham ‘99 • Ice carving by Alumni Council member Keith Blauschild ’88 • Four alumni-owned food trucks offering delicious fare to all • Tours of The Egg followed by a special luncheon • A milestone reception for the class of ’95, the first year the college conferred bachelor’s degrees • Many opportunities for alumni and students to interact. We look forward to seeing you next year!

doug miller ‘89 and warren katz ‘93 pair beer and cheese

keith blauschild ‘88 demos japanese ice carving

two students feel their awesomeness after completing the 5k walk/run

20

Attendees in front of the egg dining facility


president tim ryan ‘77 reminiscing with fellow alums at welcome reception

members of the class of ‘95, the first cia bachelor’s degree class, at a special reception

maneet chauhan ‘00 presented indian street food

brian facquet of prohibition distillery leads a tasting class

advancement officer steve swofford ‘97 hands out race-completion medals

chair of the “run for your knives” 5k, robert kabakoff ‘86 (center), poses with students and event sponsor peter blohme ‘86 (far right)

21


Women in Foodservice Melanie Dunbar ’12

Full Speed Ahead 22

www.ciaalumninetwork.org


On Dry Land Growing up, Melanie Dunbar ’12 did not live in an inspired culinary environment. Her mother was an indifferent cook. As a matter of survival, and with her mother’s blessing, Melanie began doing the cooking and became quite accomplished. By age 14, she had a job as a cashier at the local McDonald’s. By age 16, she was a weekend shift manager of the Domino’s Pizza in town. Her relationship with

education, and not activities on campus. So she dropped her real estate pursuits and focused.

Shake Down Cruise That focus paid off. Melanie can’t say enough about the education she received at the CIA. “All the faculty and staff care so much there,” Melanie explained. “You just need to put in the effort and they will

Domino’s lasted through high school and college. Melanie was given

give you the world.” That sentiment extended to her externship at

more and more responsibility as a reward for her drive to improve

McCormick & Company, Inc., where she was able to experience

product, enhance the customer experience, and increase revenue.

everything from doing client presentations to working on flavor

She was seen as someone who thought outside the “pizza box.”

forecasting to recipe development. Back on campus, Melanie worked

Getting Underway It was family expectations that drove Melanie to attend Seton Hall University as a political science major; she later changed to Economics and Spanish. But after getting her degree, Melanie found herself back at Domino’s, this time as general manager. During her tenure there she received countless awards. She even brought the revenue of one of her venues up to $1 million dollars in a year. Melanie considered buying her own franchise but would have had to move, and nixed the idea. She decided to take a break and enjoy six months off. You might, at this point, imagine Melanie relaxing in the backyard reading novels and basking in the sun. Nope. Not even close. Melanie used her “time off” to get a real estate license and begin another career. She soon discovered the houses she was showing sold better if she incorporated a cooking demo or luncheon at the open

events for various chefs and assisted during ProChef® exams under Chef Sergio Remolina. She graduated in June of 2012 with honors and awards, and celebrated with a culinary road trip. A few months later, a call from Maura O’Meara in the CIA Career Services department introduced Melanie to Kathryn Kelly ’10, executive chef and director of culinary enrichment for Oceania Cruises. Kathryn invited Melanie for a three-week trial run aboard one of the two Oceania ships that have a Culinary Center. There, she met CIA alumna Noelle Barille ’09. It was a terrific experience, but in the middle of it, Chef Remolina called to offer Melanie the MIT position in the soon-to-be-opened Bocuse Restaurant on the New York campus. Kathryn reassured Melanie that she had an open invitation to return to Oceania to work. And Noelle, who had herself been a MIT at the CIA, encouraged Melanie to embrace the experience at Bocuse.

house. Everyone told her that her true talent was food…but still…she

And what an experience it was. She was part of the opening team

hesitated.

of The Bocuse Restaurant. “It was amazing to have an impact on

What would she do next? Melanie became a partner in a 10-acre farm that grew fruit, vegetables, and raised chickens. The farm provided enough produce to support a farm stand, farm store, and catering business. During this time, Melanie continued to sell real estate on the side. In fact, she was still doing that when she realized that food was her life. Her decision made, Melanie sold her interest in the farm and enrolled at the CIA.

Between the Devil and the Deep Blue Sea

the students,” Melanie said. “And being part of the faculty was a life-changing experience that really touched me.” After a year as a MIT, Melanie traveled to Mexico to cook in the kitchens of Chef Remolina’s friends and colleagues. Eventually she was ready to test out her sea legs.

Clear Sailing The ocean and the chance to see the world beckoned to Melanie. She joined the culinary team of Oceania Cruises and is having the

At 30 years of age, she moved from a farmhouse into a dorm room.

adventure of a lifetime. She teaches classes for food enthusiasts

The college, sensitive to that fact, placed her in a room with another

onboard; takes them ashore to marketplaces, restaurants, and co-ops;

career changer. Filled with energy and drive, she was still juggling

and focuses on the culture of the country they are visiting. So far,

school and her real estate job until one day when she stepped out of

Melanie has been to Denmark, Sweden, Lithuania, Finland, France,

the classroom to take a real estate-related call. Her chef-instructor

Italy, Spain, Portugal, Morocco, Chile, Australia, Fiji, Russia, Poland,

followed her out and gave her an earful. That was her turning point.

and Bermuda.

She realized that by juggling so many responsibilities, she wasn’t

Wherever her next adventure takes her, you know that Melanie will

giving anything her usual 300 percent…not real estate, not her CIA

be making the most of it and moving full speed ahead.

mise en place no.71, February 2016

23


Baking in the French Presidential Palace A CIA/SHA Alliance Internship staff—some of the best in the profession— that included a chef who had earned the Meilleur Ouvriers de France. I was in pastry paradise. Every day was filled with creating extraordinary desserts and pastries. One day I might be making chocolate bonbons and the next, working on a crazy sugar-pulling project. Everything was tailored for the occasion or noted visitor—including state dinners for dignitaries from Chile and Mexico. The l’Élysée kitchen kept pace with an alwaysbusy political calendar. Food is naturally part of French culture and its importance in forging relationships can never be understated. In fact, I learned a new term— Gastrodiplomacy. It turns out that political dealings can indeed be discussed far more smoothly over decadent French delicacies! At first, the experience was somewhat of a

deirdre (far right) with the staff of the French Presidential Palace

culture shock. The way the French work and

24

By Deirdre Rieutort-Louis ’14

teach is very different from the British and American style of teaching.

I’m a French girl born and educated at a British school in the

Their approach to pedagogy focuses on “correcting” rather than

Netherlands. After obtaining my pastry degree from l’École Lenôtre

“rewarding.” In France, silence from your superior should be perceived

in Paris, I hopped across the pond and enrolled at the CIA in Hyde

as an approval, while in an Anglo-Saxon country you might receive an

Park in March 2013. While earning my associate degree, it gradually

enthusiastic “good job” or “well done.”

became clear to me that I wanted to own and manage my own

June and July flew by in this temple of gastronomy. On my last day at

pâtisserie, and that I would need to continue my hospitality education.

the Palais, I made traditional crêpes brettones. The recipe has been

After graduating with my baking and pastry degree in November

in my family for generations. I don’t think my ancestors would ever

2014, I was accepted into the CIA/SHA Alliance program at the

have imagined their recipe would be prepared in one of France’s most

School of Hotel Administration at Cornell University.

prestigious kitchens.

I am currently at Cornell working toward my bachelor of science

By allowing myself to experience a multicultural culinary education,

degree in hotel administration. Just like at the CIA, a work experience

I’ve come to appreciate different methodologies and broaden my

is a big part of the curriculum. So, I started the process of finding my

horizons. It confirms for me that it was a good choice to open my mind

internship with a letter…to the president of France!

to the “non-French” pastry world so I could incorporate “la crème de la

Remarkably, my letter requesting a placement was answered in just

crème” of all these approaches.

a few days. In it was an offer to work in one of the most prestigious

I am deeply grateful to the passionate pastry team at Le Palais de

kitchens in France—Le Palais de l’Élysée, the French Presidential

l’Élysée for welcoming me with such warmth and trust into their

Palace. It is the home and workplace of the president and is a

inspiring kitchen. They have helped me make memories that I will

landmark of France’s history, culture, and gastronomy.

cherish forever. The experience enriched me both culturally and

The palace is extremely impressive, exuding an atmosphere of

technically, and is one I will always carry in my heart. I left the Palais

legendary French elegance. The kitchen was breathtakingly beautiful,

having had a unique experience. It was a true honour to, in a very

not just because of its size and fixtures, but also because of the

personal way, serve my nation.

www.ciaalumninetwork.org


25


PEOPLE ARE ALWAYS ASKING… “Can I talk to a CIA grad and get the scoop on what it’s really like to go there?” Yup, you’re the #1 resource for prospective students who want to learn what it’s really like to go to the CIA and about the benefits of a CIA degree. CIA ALUMNI CHAMPIONS are an elite team of CIA alumni who want to help their alma mater. It’s easy to join, and you’ll have an enormous impact on our ability to attract the best and brightest. We need a few simple things from you: • Agree to chat with students who seek you out—working around your schedule • Share your positive personal CIA experiences • Reinforce the great things happening at our campuses (We’ll supply some clear talking points and fun digital assets to get you up-to-date) • Connect with us on LinkedIn for Education, so students can see the fantastic careers our grads are pursuing Here’s what you get from participating: • The satisfaction of helping a prospective student realize his or her culinary dreams and attend the CIA • A feeling of pride as you connect a student to the Alumni Referral Scholarship • Bragging rights because you’ve helped discover the next food industry success story • Business owners—free inclusion in our Alumni Business Locator, which will drive awareness of your company among students, parents, and visitors to our CIA website Have we got your interest? Sign up today at www.ciaalumninetwork.com/champions

26

www.ciaalumninetwork.org


Restaurant Associates & CIA Take Student Dining to a New Level

that intentionally promote health and sustainability. Dining stations—such as sushi, wood-fired pizzas, and artisanal sandwiches—use local, responsibly grown, and sustainable ingredients whenever possible. The unique salad bar features a chef preparing cooked-toorder protein toppings. Snacks focus on health, wellness, and the diversity of cultures and cuisines. And, while the standard burger and fries are available, the pricing structure provides a discount incentive for students ordering healthier dishes like wheat berry molly buckie-pinder ‘04/’05 and mike smith ‘92 from restaurant associates

mushroom burgers, chipotlelime glazed cauliflower tacos,

By Gail Jones

wood oven chicken stir-fry, or fish falafel.

The philanthropic relationship between the CIA, Restaurant

“After overseeing countless foodservice operations around the world, I

Associates (RA), and its parent company Compass Group goes

am confident that The Egg is one of the most innovative, cutting-edge

back a long way. And through RA’s involvement with The Egg, the

new commercial operations anywhere,” says CIA graduate Ed Brown

college’s new student dining facility in Hyde Park, this relationship

’83, chef/innovator at RA. As the college’s senior director of food and

has been elevated into a strategic partnership geared towards fostering innovative thinking in the student dining and contract foodservice sectors of the industry. The Egg is operated by RA in collaboration with the college’s Education Division. “To be able to partner with an institution of such high caliber is an incredible opportunity for Restaurant Associates,” says RA CEO Dick Cattani. “The CIA works with world-famous restaurateurs, renowned chefs, and foodservice companies, and to have been chosen from this impressive group is, for our team, a dream come true. In addition, hundreds and hundreds of our culinary and management team within the Compass family are CIA graduates and a number of them were involved with this project.” And because the

beverage operations, Waldy Malouf ’75 worked closely with RA in the development of The Egg. “With RA’s expertise and commitment to quality we are able to provide what we consider the best student dining facility in the country,” says Waldy. “This partnership allows our staff to focus on the education taking place in our kitchen classrooms that share The Egg. With a round-the-clock café operated by RA, each of us is doing what we do best.” RA brings a wide range of knowledge in foodservice operations to the partnership. “Knowing that so many of our students pursue careers with major operators like RA, it made sense for us to create a student dining facility that introduces them to the latest innovations

company has always valued excellence in education, it recently made a

in technology and menu development,” explains CIA President

major charitable commitment in support of student scholarships.

Tim Ryan. “As an industry leader with cutting-edge knowledge and

The Egg takes the concept of student dining to a new level. The

expertise in contract food services in large-volume environments,

college and RA have integrated the principles of the CIA’s Menus

RA is a valued addition to our students’ CIA experience. In turn, this

of Change® initiative into a variety of food offerings. They include

initiative enables our students to exercise their creativity and explore

increased use of vegetables and fruits, dishes where meat plays a

new concepts with our faculty, to the benefit of RA and the industry.”

supporting role, more whole grain options, and the creation of menus

Gail Jones is a CIA advancement officer.

mise en place no.71, February 2016

27


World-Class Market Nurtures Culinarians The company operation reads like a best-practices list. Wegmans has a Culinary Innovation Center for the development of branded products, the 270-seat freestanding Next Door by Wegmans restaurant, several full-service in-store restaurants, company-owned cheese caves, a 50-acre organic farm, an employee scholarship program, a CIAapproved externship program, and a Culinary Management Training Program. What’s it like to work at one of the 100 best companies to work for? CIA alumni will be glad to tell you! Chris Brandt ’93, director of restaurant culinary

By Gail Jones

operations, is enthusiastic about his work. “I’m working for a company

There aren’t many food emporiums that can boast a cult following.

that incorporates hospitality into food markets. This shines through in

Wegmans Food Markets is one of them. It is regarded with almost

our restaurant concepts.” Executive Chef James Orr ’06 agrees. “The

hero-like worship, not only by its legions of loyal customers, but also

diversity of Wegmans’ culinary programs and the constant innovation

by its 140 CIA alumni employees. For years, the family-owned Wegmans Food Markets chain has had a strong relationship with the college. Alumni recruit at nearly every CIA Career Fair, and several stores have hosted receptions for both alumni and prospective students. Then last year, company CEO Danny Wegman, President Colleen Wegman, and Senior Vice President Nicole Wegman stepped up their involvement with major financial commitments to the Wegmans Food Markets Scholarship, sponsorship of the annual CIA Leadership Awards, and support of the Building on Excellence Capital Campaign. They also signed a training contract with CIA Consulting.

28

here help keep my skills sharp. During any given meal period I could be in the pizza shop, making curry, or rolling sushi, and I can’t imagine another job that would challenge me on so many levels.” But it’s not just the family’s investments in innovation that attract CIA alumni. Executive Chef Dan Tartaglia ’98 explains, “After years of working with some amazing chefs in restaurants, country clubs, and hotels, I was ready for a better balance of home and work life. I was blown away with the company’s vision for prepared foods. I started as a sous chef and eight years later, not only am I still learning every day, but I’m teaching and mentoring.” Regional Executive Chef Chuck Berardi ’78, a longtime CIA Fellow, has worked continually to bridge the connection between Wegmans

Danny Wegman lives the philosophy of the company’s founder, his

and the CIA. “When I started here, we had very few culinary

great-uncle John, and believes, “Our employees make Wegmans

graduates. But the company made a commitment to hiring culinarians,

a place where customers feel cared about, and my job is to make

and our need has never been greater, “ he explains. “We’ve seen

sure our employees feel that way, too.” For 18 consecutive years, the

growth on the same trajectory as the CIA’s. I like to say that

company has appeared on Fortune magazine’s list of the 100 Best

world-class food markets and world-class culinary education go

Companies to Work For—this year it was ranked number seven. And

hand-in-hand.”

Forbes recognizes it among the top 10 employers in the country.

Gail Jones is a CIA advancement officer.

www.ciaalumninetwork.org


GIVING IT ALL AWAY degree program’s Farm-to-Table concentration). Paul affirmed that what he achieved through the foundation were some of his proudest accomplishments. “What could be better than to hold your hand out to people who are less fortunate than you?” In the early days, the company’s particular type of business model was a novelty. Today, Newman’s Own and Newman’s Own Foundation stand as a benchmark for the increasing number of companies duplicating their fundamental business model of social responsibility. In an effort to create a ripple effect, they advise small companies embracing the model of donating all profits to charity. Though Newman’s Own is a leader in paul newman (center) with hole in the wall campers—one of paul’s greatest accomplishments through newman’s own foundation

this area, CEO Mike McGrath says, “We don’t want to be the only one. We want to help businesses that are following our model to be successful.”

By Elly Erickson It all started on a whim—just holiday gifts of salad dressing in recycled wine bottles to friends and family. The positive feedback and immense

Through The Food Business School (FBS) at the CIA, the world’s first business school for food innovation and entrepreneurship, of which

popularity of that homemade recipe by Paul Newman sparked the

Newman’s Own Foundation is a founding member, they are supporting

acclaimed actor to launch Newman’s Own. Imbued right from the

a platform for developing more socially conscious business models.

start with Paul’s tongue-in-cheek humor, the company generated so

An output of this partnership is the new FBS online course, “Ethical

much profit from his classic Olive Oil & Vinegar Salad Dressing in the

Leadership in Food Business,” designed with the purpose of developing

very first year that he generously decided to “give it all away to those

the moral compass of food entrepreneurs around the intricate issues of

who need it.”

health, nutrition, sustainability, climate, transparency, and labor. The

Since that first foray into salad dressing production, Newman’s Own

course will also become a prerequisite of expanded FBS programming

has grown into a multi-million-dollar philanthropic, sustainable

in the future.

business model, with more than 200 varieties of products such as salad

Paul Newman created Newman’s Own from a place of exemplary

dressing, popcorn, pasta sauces, frozen pizza, chocolates, lemonade,

ethical standards that continue to this day. “At Newman’s Own,

wine, and more. The company is built on the core values of quality

we focus on doing the right thing and doing it in the right way,

trumping profit, social entrepreneurship, and donating all profits to

ensuring our products have good nutritional profiles, are safe for the

charity. Since 1982, more than $450 million has been dispersed to

environment, and taste great,” Mike McGrath explains. “This aligns

charities throughout the world from the company and Newman’s

with what the CIA is teaching its students. In today’s culture, it is also

Own Foundation.

equally important for industry leaders to understand the consequences

Established in 2005 to further Paul’s philanthropic legacy, Newman’s

of immoral behavior. Newman’s Own Foundation supports FBS

Own Foundation awards grants—funded through profits and

because it is exploring these types of complex issues related to ethics

royalties from Newman’s Own products—primarily in the areas of

and social responsibility, and empowering food entrepreneurs to follow

empowerment, encouraging philanthropy, supporting children with

in Paul’s footsteps.”

life-limiting conditions, and nutrition (including the CIA’s bachelor’s

Elly Erickson is a CIA senior advancement officer.

mise en place no.71, February 2016

29


Why Give? Joseph and Anne McCann

out as a fashion designer. She is an excellent gardener. We both love

Joseph and Anne McCann Scholarship

are all hands-on professions that mix art and dexterity with heavy

What motivates you to give? Anne and I believe that life is a lot better if you are on the right track—

doses of practicality. When we combined those interests with my own experience, our direction became clear—young people in pursuit of careers in those fields.

especially when it comes to a career. That was certainly true in my

Basically, we look for high-potential students who need just a little

case. When I was a senior in high school I won a corporate scholarship

extra help to reach to the top. When we first visited the CIA more

to college. It changed my life. I was able to go to the college of my

than 20 years ago, we saw hard-working students with great talent and

choice and pursue the career of my choice. It expanded my horizons

career opportunity. It was the perfect place for us. We also noticed

and gave me great confidence. Without that scholarship I would have

an absence of woman and minorities, and decided some of our funds

been much more limited in both aspiration and achievement. Anne’s

should be allocated there because it would benefit the students,

motivation is about personal satisfaction. She loves to see a young

college, and society as a whole.

person succeed and gets pleasure from helping others. So, when Anne and I had a little extra money, we wanted to do for other young people what my scholarship did for me.

How do you give? I was head of public affairs at PepsiCo and my job included the PepsiCo Charitable Foundation. I spent a lot of time thinking about charitable giving on both a big and small scale. I think it makes

30

design and architecture. We like to cook and love restaurants. These

We also give to food programs for the sick and elderly because we want to ensure that people are not alone and hungry at the end of their lives.

What makes giving meaningful? We make sure our giving is personal and relevant to our own lives. And every dollar counts because our money goes through the

sense for the huge charitable foundations to tackle the big issues like

organization directly to the individual. Even though we might not

medical research and for large corporations to give to multipurpose

know the individual personally, we know he or she is in real need and

charities like United Way. But when it comes to individual giving, it’s

selected by the CIA because of high potential. We also know that the

more effective to make it personal. When we started thinking about

individual will get a good job after graduation. To help a young person

our own giving program, we wanted to make it relevant to our own

find the right career track brings the same satisfaction as dinner at a

lives. Anne, who went to art school at Washington University, started

favorite restaurant—and that’s saying a lot!


Giving’s Impact Randall Boden ’15 (BPS anticipated ’16) Associate Degree in Culinary Arts Recipient: Joseph and Anne McCann Scholarship

How did you discover your love of cooking?

at home. This school has changed my life. The chefs who have molded me and the people I have met along the way are going to be my lifelong friends. Coming here, I thought I would only learn to be a better cook. But it turns out I have become a better person.

What do you do outside of class? I stay very active as vice president of the Student Government

As a small child I can remember watching my grandmother cooking

Association and president of the Brew Club. I also work up to 30 hours

for what seemed like hours. She taught me how to cut safely by putting

a week in a local kitchen.

her arms fully around me and wrapping her hands over mine to guide me. That’s when I caught the bug, and kitchens have been my happy

What are your plans for the future?

place ever since. My first foodservice job was in a fast food restaurant

When I graduate I intend to pursue a law degree. I want to specialize

during high school. I loved speed and the pace of a dinner rush, but it didn’t take me long to realize that there’s much more to life than burgers and fries.

What motivated you to attend the CIA? For me the CIA was always an unattainable dream. I would spend hours every night looking at the website and watching every single YouTube video I could find about the school. I always knew in my heart of hearts that this was the school for me. It was a dream that I went for and now, looking back, I understand how lucky I truly am.

in small business law so I can work within the restaurant industry. I would also like to work on the laws that help to regulate our nation’s food systems in order to make this world a better place for future generations.

How has the scholarship program helped you? The scholarship program is everything to me because I wouldn’t be here without it. My parents have always instilled in me that hard work and dedication pay off. Earning this scholarship proves that to me. The gift of an education is truly priceless and the fact that someone wants

What has been the best part of being at the CIA?

to help me out with mine is truly humbling. This school has given

Sometimes I have to pinch myself to make sure I am not still

people behind the golden seal of The Culinary Institute of America

dreaming! I learn something new here every day. I have never been

it all wouldn’t have been possible. I will remain forever humbled and

anywhere that is so far away from my home but where I feel so much

honored that someone donated so that I can achieve my dreams.

me so much more than I could have ever expected and if not for the

31


’70

Ronald Alterio has retired after 50 years of great success

’52 ’63

David Phillips has retired.

living in Wilmington, NC.

Michael Barna is catering liaison at Whole Foods in

to the company’s relocation to a much

Christopher Wissmar is chef/owner of

golf, travel, music, and, of course, cooking.

larger facility right next door, in August

Circa Ale House in West Seattle, WA.

Salvatore Maglio has retired from

2016.

Delaware Towers Retirement Community in Scranton, PA, where he was director of food operations for six years.

’71

’80

Joel Blice has recently moved to the beautiful eastern

the business received a Best of Houzz award for excellence in kitchen design.

Pop’s Old Company Store and

Joseph Russo is owner of Sweet Tree

retired after 50 years as a

concessions. Wayne recently gave some

ducing facility in the area but will not be

chef. He still misses working very much.

of the responsibilities of the operation

producing syrup for pancakes. The com-

Vincent loved cooking, the kitchen, and

to his son, but is still keeping his hand

pany is testing products like facial scrubs,

the great cooks and chefs he worked with

in. The restaurant is located in a historic

and is still exploring all the ways they can

throughout his career. Apparently, the old

building built in 1895. Wayne is in the

use their maple product creatively.

sayings are true: “The legs are the first to

middle of renovating the space. David

go” and “Once a chef, always a chef.”

Oliver has retired due to his battle with Parkinson’s disease. He and his wife are

career in sales. He has relocated to South Carolina and plans to see the U.S. by RV & trike with wife Georgia and their two dogs.

owner/designer for FitzPatrick

Design, Inc. For the third year in a row,

an office with Goodwin Hospitality.

Tree will be the largest maple syrup pro-

Dawn Food Products, ending a 24½-year

Christine FitzPatrick is

shore of Maryland where he has opened

ern/restaurant that also does catering and

retired as sales director for

’88

Wayne Hyatt is owner of

Vincent McGuinness has

’68

Kitchen Warehouse (Australia)

have time to enjoy his favorite hobbies—

Holdings, LLC in Island Pond, VT. Sweet

George Servant recently

Joanne Burns is chef at The

Pty. Ltd., in Western Australia.

Tavern in Catawba, NC, which is a tav-

’67

’87

Wynnewood, PA. He is looking forward

in and passion for his work. He will now

James Gabriel is retired and

’78

working to find herbal remedies to help him. Michael Schoen has retired after spending almost 40 years of his career at Yale University. He was in dining services

’81

John Bartholomew celebrated the one-year anniversary of

his marriage to his husband, Daniel Valle, by vacationing in San Juan, PR. John no longer works in the culinary industry. He

Hadley Katzenbach is corporate chefculinary for Southern Mills in Rome, NY. Polly Williams and her husband are proud to announce the birth of their third child, Sofia Channah. Sofia was born in Israel in 2013.

’90

Martin Saylor is anticipating the opening of his new restau-

rant, Saylor’s by the Sea, located in Nags Head, NC. The menu will feature fresh seafood selections from the Atlantic coast. This is a lifelong dream for Martin, and he could not be happier. Kate Wilkin is currently the director of operations

for 30 years and served as an advisor for

for Restaurant Associates at Longwood

labor/management relations for the last

Gardens, a cultural attraction in Kennett

seven. Michael is proud to report that he

Square, PA. She oversees all foodservice

recently became a grandfather.

operations, totaling $7 million annually. David Woolums is chef-instructor

’69

Bernard Bredbenner officially retired from work

in July 2014. After leaving the restaurant and motel business, Bernard went to school to learn to drive tractor-trailers and really took to that life. He is currently rebuilding a 1937 Plymouth four-door stock sedan and transforming two 1941 Plymouth Business Coopers into street rods with hemi engines. For the past 30 years, he has also been instrumental in organizing the Motorcycle Miracle Tour in support of the Children’s Miracle Network at Geisinger Health System, providing life-saving equipment and programs for Geisinger Janet Weis Children’s Hospital in Danville, PA. Paul Hebert is

’73

in Hyannis, MA, he is moving into the business of redemption and recycling of beverage containers. His new mission will center on job creation, resource recovery, and environmental issues. Paul just celebrated 41 years of marriage. He has three daughters and four granddaughters. Life is good!

32

arts programs at Sullivan University in

after 31 years of teaching

Louisville, KY. He is a certified journey

culinary arts in Orlando, FL. She recently

baker with the Retail Bakers Association

relocated and is happily working at Barrel

and a certified executive pastry chef with

Oak Winery in Delaplane, VA. Valerie enjoys spending her free time with her

the American Culinary Federation. David

john (left)

grandchildren and traveling. Armen Sujohn retired as executive chef of The Olympic Club in San Francisco, CA. Now he spends his time hunting, fishing, and enjoying his grandson. He just loves being retired.

lives in Corydon, IN, with his wife and stepdaughter.

has been a registered nurse since 1996 and an advanced practice nurse since 2003. He is employed by Atlantic Gastroenterology Associates in Egg Harbor

’91

Father Chuck Frederico is vocations director for the New

Township, NJ. He loves to cook and bake for friends and family, and even made his

’75

Josetta Spychaj is resident

own wedding cake—a three-tier coconut

chef at Sur La Table in Los

cake filled with coconut custard.

’76

Timothy McGrath has been

Angeles, CA.

changing careers. After 25 years as president/executive director of Champ Homes

in the baking and pastry and culinary

Valerie Shelton retired

teaching food enthusiasts

and Boot Camp classes at the CIA’s San

’85

Raymond Plasek is brewing supervisor at the Revolver

Brewing Company in Granbury, TX. He has been with the company since 2014.

Antonio campus.

’77

Laura Widing is purchasing and project manager of

LASCO enterprises in Houston, TX.

’86

Mark Fortino is vice president of culinary develop-

ment for TrustHouse Services Group in Charlotte, NC.

father frederico York, Maryland, and New England Provinces of the Society of Jesus. He recently

www.ciaalumninetwork.org


appeared on Cooking Channel’s Holy &

chef at Westgate Park City Resort & Spa.

be found online and hope to have their

health officer at Subase New London in

Hungry. The episode was entitled “Heav-

He is working in the banquets depart-

brick-and-mortar shop open soon. They

Groton, CT.

enly Wings & Immaculate Confection.”

ment under food and beverage director

met on their first day of classes at the CIA

Mark Lindsey ’80. After being there for

and were married in 2010. U.S. Navy

only 90 days, Blake earned both the Food

Lieutenant Natalie Schibell competed

and Beverage Department Employee of

in Season 7 of American Ninja Warrior.

the Month award and the coveted Resort

She was one of 800 contestants selected

Employee of the Month award.

out of this season’s 50,000+ applicants to

’92

Ben Berryhill is owner of Red Drum Gastropub in

Mount Pleasant, SC.

compete in qualifying rounds held across

’94

Maureen King is recruiter/ training specialist for Harris

Teeter Supermarkets in the Charleston, SC area. She had just begun her 22nd year with the company when she received the promotion. Ronald Taylor is an executive chef for McCormick & Company in New Jersey.

’02

Peter Morris competed on

’96

chef/executive producer for

Taste of Home’s Folio award-winning online cooking school, a property of Trusted Media Brands.

’97

chef at the Greenberg Wing

of New York-Presbyterian Weill Cornell

’03

opment for Epsilon Research, which is a opment operation. He is married and has

’04

boutique pasta business in

Kini Kinoike Tellez-Giron became ena fall 2016 wedding.

natalie schibell ‘08

’10

Anna Altman is sous chef for Wolfgang Puck Catering

in Oxon Hill, MD. Kimberlee Martin got married in September 2015 in Mas-

’05

Ryan Lorenzo is chef de

sachusetts. She and her husband have a

cuisine at The Foxy Brown

one-and-a-half-year-old daughter.

Sombati was married in 2012 and wel-

customized, elegant meals. In October

comed her first baby in 2013 and second

2015, he joined 25 renowned chefs from

in June 2015. She’s been busy!

Manhattan’s Upper East Side to partici-

’98

mother to Andrew and Jordan. Kaiulani gaged on August 3, 2015. She is planning

Jeff Gardner has started a

derdale, FL. Elizabeth (Merrills)

Citymeals-on-Wheels.

the Escoffier Restaurant and Ginny was

Rock Bakery in Lyons, CO. Jamie is also

lauren brown ‘08 wedding

two daughters, Skyler and Ridlee.

ence for patients, which includes Ross’s

Proceeds from the event went to support

while at the CIA when Jon was an MIT in

Lachel is pastry chef/owner of Button

head of research and devel-

Greenberg Wing offers a five-star experi-

by art from one of Sotheby’s auctions.

’10 married in November 2014. They met

Big Bowl in Minneapolis, MN. Jamie

David Mapes is director/

and Red Cow BBQ, both in Fort Laur-

Each chef created a unique dish inspired

line, MA. Jon Gamlen and Ginny Le

MI and Ginny is restaurant manager of

Medical Center in New York City. The

pate in the Sotheby’s Art of Food event.

break from the pastry world

to expo at Barcelona Wine Bar in Brook-

executive chef at Wildfire in Eden Prairie,

Flay last July.

Eugene, OR.

Ross Posmentier is executive

Becca Fishkin is taking a

in the bachelor’s degree program. Jon is

Food Network’s Beat Bobby

botanical therapeutic research and develKaren Berner is executive

six cities. A member of the all-military

’09

’08

keegan densham

was married in November

David Ellis is executive chef for Cocina Del Barrio in Min-

neapolis, MN. He was married in April

cast, Schibell competed June 5 at the USS Iowa in San Pedro, CA. Lt. Schibell

Lauren (Tempera) Brown

’11

currently serves as the environmental

2015 in Athens, GA. Robert Miller is owner/operator of The Copper Penny in West Liberty, IA. He is winner of the 2014 Iowa Best Bite Challenge.

2014 at The Basilica in Hudson, NY, surrounded by family and friends. She and her husband honeymooned by eating and drinking their way through Italy, Spain,

April Didrikson is presi-

France, and Belgium before returning to

dent/CEO/owner of the Art

their home in Brooklyn, NY, where they

in The Baking, LLC in Galveston, TX.

live with their beloved dachshund, Gator. Lauren is a freelance event producer for

’00

Tammy Fries is executive pastry chef for Alize Restau-

rant at the Palms Hotel and Andre’s at The Monte Carlo Hotel, both located in Las Vegas, NV. Steven Trabb is the owner of minitacoshells.com, a company that produces mini taco shells and serving trays for the retail and wholesale market. He is also chef/owner of Blue Salt Culinary in Somerville, NJ.

Teuwen Communications in Manhattan. She and her husband co-own their specialty cocktail garnish and consulting business, Red & Brown. Alyssa Densham welcomed her son, Keegan Michael, on March 29, 2015. Jonathan Fike is executive chef/culinary program coordinator for Davis Applied Technology College in Kaysville, UT. Jennifer Low and husband Sean Williams ’08 opened the Frosted Fox Cake Shop— a specialty cake shop and bakery in

’01

David Owen is general man-

their local neighborhood of Mt. Airy in

ager of World of Beer in Des-

Philadelphia, PA. Sean is baking and

tin, FL. Blake Shellabarger is pastry

Jennifer is doing the decorating. They can

mise en place no.71, February 2016

ginny le ‘10 and jon gamlen ‘09 share a kiss

33


’12

Ian Vest was promoted to executive chef at Daniel

’15

McKenzie Korb went into labor with Corvin Wilder

Boulud’s DBGB NYC restaurant. Lynne

Sharpe on July 23, 2015—her last day of

Wells and Jeremy Wells ’12 welcomed

school at the CIA. She delivered Corvin

daughter Penelope Alexandria to their

on the morning of graduation. Though

family in April 2015.

she didn’t get to walk at the ceremony, he was the best graduation present ever!

’14

Ken Notari has started a farm-to-table fast casual

restaurant in Charlottesville, VA, called Nude Fude. He is also a 20-year veteran of the United States Air Force, where he was a B-52 pilot.

penelope wells, class of 2033

In Memoriam Michael J. Lisowski, Jr. ’50

Kerry Simon ’81

E. Paul Morissette ’57

Victor J. Tirrito ’81

Paul R. Dilger ’65

Paul E. VanNauker ’81

Rahn Douglas Schwalm ’67

Freddi Jane Imel ’82

Richard George Velte, Jr. ’67

Stanton W. Lacher ’82

James J. Hapshe ’68

David M. Richardson ’84

Gerald E. Sullivan ’69

Ronald Walter Chimel ’85

John Steven Miller ’70

James Peter Myers ’85

Martin J. Ryan ’70

Gerard Hayden ’86

Robert John Tavern ’70

Stephen J. Arata ’88

Thomas Carl Haines ’73

Philip Gene Aviles ’89

Gustav J. Johnson ’74

William Staff, Jr. ’89

Brian T. Bonelli ’75

David M. Sippey ’90

Daniel B. Brock ’75

Michael H. Wallace ’90

JoAnn Brock ’75

Peter Michael Thomson, Jr. ’95

Gerard H. Blanchard ’76

John Paul Suppan ’96

Rosalia Bologna ’76

Kendra Lyne Taylor ’99

Patrick James Butler ’78

Tyler Moritz ’00

Glenn R. Bilanin ’79

Stephen Ruggenberg ’00

William Royal III ’79

Cynthia J. Williams ’00

John D. Salkin ’79

Diane Elizabeth Potenza ’06

Walter S. Scheib III ’79

Abigail McLemore Hernandez ’08

Daniel J. Lemire ’80

Ayla Y. Miethner-Quinones ’09

Daniel J. Liff ’80

Katherine Elizabeth Mooring ’09

Jeremy J. Still ’80

Trevor Francis Nunes ’10

Lawrence P. DePellegrin ’81 david ellis ‘11 and his bride

34

www.ciaalumninetwork.org


Support the 2016 Leadership Awards! This year we will be Celebrating Legends of New York Dining. Albert Kumin, Sirio Maccioni, Mimi Sheraton, and André Soltner Of course, we would love to see you at the 2016 Leadership Awards on April 28, but even if you can’t be there, you certainly can be part of the evening and its mission—to fund student scholarships. More than 90% of CIA students receive some form of financial assistance, making it possible for them to achieve their dream of a CIA education. And, 100% of the proceeds of this event fund those scholarships.

Top 5 ways to support the Leadership Awards:

2 1 Purchase an ad in the program journal to celebrate our honorees.

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

3 Buy a ticket! We always love having our CIA alumni to share the evening.

4

5

Create a contest among your staff and give the winner a ticket.

Share information about the event with your best customers. Contact us at 845-905-4275 or advancement@culinary.edu.

ciachef.edu/awards mise en place no.71, February 2016

35


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

S AV E

THE

D AT E

Thursday, April 28, 2016 6 p.m. Reception — 7:30 p.m. Dinner American Museum of Natural History, New York City HONORING: Albert Kumin, Sirio Maccioni, Mimi Sheraton, AndrÊ Soltner

Alumni Relations Admissions Advancement & CIA Websites Career Services 845-451-1401 1-800-285-4627 Business Development ciachef.edu 845-451-1275 ciaalumninetwork.org 845-905-4275 ciaprochef.com ciagiving.org ciarestaurantgroup.com ciawine.com

36

Student Financial & Professional Development Registration Services 1-800-888-7850 845-451-1688

General Information 845-452-9600

www.ciaalumninetwork.org

Mise en Place Issue 71 Eating for the Future  

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