vo lu me 2 i ss u e 3
10 MAIN STREET, CHESHIRE, CT 06410 203-439-7328
1794 the magazine of cheshire academy
THE MAGAZINE OF CHESHIRE ACADEMY
Illustrations by Yubin “Eunice” Cho ‘18
VOLUME 22 ISSUE volume i ssue 1 3
the food issue
ON THE COVER Food is something that every culture in the world has in common. It brings
1794
THE MAGAZINE OF CHESHIRE ACADEMY
us together as friends and family, and gives us a chance to reflect and share a good laugh with the ones we love. Sometimes, those laughs are at the expense of mishaps in the kitchen, like this poor student juggling bowls.
volume 2 | issue 3
Taken from the 1966 yearbook, we hope this image brings a smile to your face as you delve into the pages of The Food Issue.
EDITOR
Stacy Jagodowski DESIGNER
Alyssa Dillon ASSOCIATE EDITORS
Board of Trustees
Cody Barbierri Caitlin Garzi EDITORIAL BOARD
John D. Nozell Barbara Davis P’17 P’18 P’20 Christian Malerba ’04
CHAIRMAN Richard Cerrone ’67
VICE CHAIR Howard Greenstone P’12 San Rafael, California
CONTRIBUTING AUTHORS
TREASURER Michael Mauro P’11
SECRETARY Richard A. Katz, Esq. ’64
Leslie Hutchison
Catherine Bonneau P’04 P’16
Drew Kevorkian ’93
Ted Dziuba ’02
Andy Moss P’14 P’15
Simon Fenner
Brian Otis ’89
Suzanne Fields P’12
Katie Purdy P’19 P’21 P’21
Lori Gailey P’14 P’17
Donald Rosenberg ’67
David G. Jepson ’59
Armando Simosa P’08
Graeme M. Keith, Jr. P’11
Mark F. Testa, PhD ’68
Stamford, Connecticut
Monterey, Massachusetts
Plymouth, Massachusetts San Mateo, California Westport, Connecticut Westport, Connecticut
Simsbury, Connecticut
Glastonbury, Connecticut Charlotte, North Carolina
OVERSEERS Michael A. Belfonti ’76 Hamden, Connecticut Dan Gabel, Jr. ’56 New York, New York EX-OFFICIO John D. Nozell, Head of School Cheshire, Connecticut
Harrison, New York
C H ES H IR E AC ADE MY G OLF CLAS S IC July 19, 2017 • the farms country club
Brooklyn, New York
Westport, Connecticut Tolland, Connecticut
Southington, Connecticut
Snowmass Village, Colorado Miami, Florida
Carrboro, North Carolina
COMMENTS? QUESTIONS? SUGGESTIONS? NEWS?
Frank Motter ’61 P’97
If you have feedback on 1794, contact Stacy Jagodowski at 1794@cheshireacademy.org.
Brett Stuart ’68 P’09 P’09 P’10
If you have alumni news or updates for 1794, send them to 1794@cheshireacademy.org. Photos should be submitted in high resolution (300 dpi) for publication.
Stowe, Vermont
East Hampton, Connecticut
Admission inquiries may be directed to the Admission Office at admission@cheshireacademy.org or 203-439-7250. © 2017 Cheshire Academy
IN THIS ISSUE ACADEMY ARCHIVES 6 Timeline 1926-1976 8 Food Science 14 Tea and Snacks 16 Pranks and Plates
ON CAMPUS 22 Cats in the Kitchen 24 The Grill Sergeant 26 Campus Cuisine 30 Athletics 34 Arts
ALUMNI 38 From Farm to Fork
8
44 Coffee and Cakes
Food Science
The story of an alumnus from Cuba who went on to become the CEO of one of the most well known soft drinks in the world.
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The Grill Sergeant
48 Bars and Breweries 52 Events 54 Class Notes 62 Cat Scratch Mind Game 64 Last Look
When he's not in the College Counseling Center, Dan
Monahan can most likely be found behind his Weber grills.
38 From Farm to Fork
Your next meal may be the result of the hard work and
dedication of one of several Cheshire Academy alumni.
Check out more on the digital magazine at http://magazine.cheshireacademy.org/
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STRAIGHT from Bowden Hall a message from head of school john d . nozell
As we close the chapter on another great year at Cheshire Academy, we can be proud of the things we have accomplished and the excited about what’s to come in the future.
The 223rd year at Cheshire Academy has brought us a number of new faces. Earlier this year, I announced several new board members who
joined our ranks of leadership, and I’m proud to add one more name to the mix: Catherine Bonneau. Catherine and her husband Robert have been with our community since 2000, when their daughter Jacqueline
Bonneau ’04 was named the Town Scholar. Jacqueline went on to study at Georgetown. Their son Charlie Krokus ‘16 joined the community
several years later, and now attends Norwich University. During their time as parents, Rob and Catherine were involved with the parents association.
Catherine currently serves as the President and Chief Executive Officer at Cetera Financial Institutions, where she has been since January
2006. Prior to joining Cetera, Catherine was the President and CEO
of ING Trust USA. We look forward to seeing Catherine’s impact on Cheshire Academy through her work on the Board of Trustees.
The 223rd year has also brought us some new spaces. As you know, in
announce that we will soon boast a wonderful Pavilion out by the
to break ground on a new maintenance building this spring. The new
and has graciously funded the construction of this wonderful seating
pave the way for a second phase of construction in the not too distant
take the court.
utilize acreage in campus that is currently not being utilized, and will
These are just a few of projects we have in the works right now, and I
introduced, which will make it easier for our community to access the
Cheshire Academy community in the near future.
late 2015 we lost our maintenance barn to a fire, and we are excited
courts. Harry Carpenter ’46 was an avid and undefeated tennis player
facility will be built out in the East Campus. That project will help
area that will allow guests to relax and enjoy watching our tennis teams
future for some much needed faculty housing. These two projects will greatly enhance the back portion of campus. Paved roadways will be
sports fields in that area, which currently require a small hike through the woods to access.
We have also renovated our tennis courts. Thanks to the generosity of
Stephen Squinto P’11, Justin Markin ’96, Anping Wu and Yongqing Li P‘17, and others, the tennis courts are now of a standard commensurate
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with the high quality of our tennis teams. Further, we are excited to
the magazine of cheshire academy
look forward to sharing more updates and opportunities to support the Sincerely,
John D. Nozell, Head of School
Letters On p. 39 of "1794," [The Athletics Issue] it is
I did not know of the passing of
vault with a height of 12-00.00. The vault
counseling center, and at times a second
stated that "Rudy Fleischmann won the pole set a new school record . . ." In the Cheshire
Academy 1964 yearbook, a new school record in the pole vault is recorded as "13-3/4" by
mother to many of us. I'm sure her presence has been terribly missed.
Robert Wiesner. I remember seeing Wiesner's
I hope to be in the CT area this spring. I
now, given how stiff the poles were in those
and if possible meet some students and say
vault. It impressed me then and impresses me days.
C. Raymond Barrow ’65
would love to coordinate an official meeting hello to my former teachers. Nicole Maddox ’02
The magazine looked amazing and was a great
I received the Athletics Issue in the mail this
read! Congrats on that.
past Saturday and they did a great job on it. I was excited to see the great picture of David
Tommy Cavaliere ’15
pitching, as well as the nice team photos and write up. Great memories.
Just a quick note to say how much I enjoyed
Ruth Stiehl P’16
the recent issue of 1794. Kudos to you and
all the contributors for a very interesting and
informative publication. I look forward to the
The Runner (pictured bottom) is John
next issue.
Randolph, co-captain of field athletics with me as captain of track.
Stephen W. Palmer ’61
Ms. Decormier. She was the life of the college
Gary Anderson ’70
I can't find the right words to express the
Have something to say about 1794, The
team! One week after seeing the magazine,
hear it! Let us know your thoughts at
gratitude I have for you and the entire 1794 I am still beaming with pride. I finally read
the entire magazine cover to cover last night!
Magazine of Cheshire Academy? We want to 1794@cheshireacademy.org
WOW! I learned so much about the school I'm proud to call my home. From Gideon
Welles, Dr. Gadhuhi, the student leaders, the mock election, and Mr. Poisson's sculptures,
every piece left me inspired and motivated to
know more and do more for Cheshire and the world.
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The end of the school year is always bittersweet. We celebrate achievements and milestones for our community, and we say goodbye to those who are moving on to new adventures. We do so by hosting fun activities, formal ceremonies, and goodbye receptions that we will remember for years to come. All of these functions tend to have a few things in common: great company, great memories, and great food.
LETTER from the editor
When alumni come back to campus and visit, they often tell stories of what the dining hall and meals were like when they were here. They fondly remember the chefs and bakers who were part of their daily lives, vividly tell stories of food fights and food strikes, and reminisce about how the dining hall, and the menu, has changed over the years. For many of our students and alumni, food is more than just sustenance; it is an important and exciting part of life. From cookbook creators and coffee shop owners to chefs, brewers, and bakers (and everything in between), a love for food has inspired the people at Cheshire Academy to embrace their culinary creativity. Each and every time we celebrate milestones in life, including our recent Commencement exercises for the Class of 2017, we are reminded that each closing of one chapter in our lives also marks the potential for exciting new adventures. The Food Issue of 1794 is not just a way for us to celebrate the role of food in our lives, it’s also a way for us to close out another chapter of life at Cheshire Academy. When we launched the debut of 1794 back in January 2016, we were excited to share this new publication with the community, and were thrilled to have it continually met with rave reviews. Not only have we heard amazing feedback from the community, but our beloved publication even went on to earn a Gold Award for Independent School Magazines from InspirED School Marketers. I speak on behalf of the Strategic Marketing & Communications team—Caitlin, Cody, Alyssa, and myself—when I say that we have loved creating this magazine for you over the past two years. However, life is taking us all on new adventures now, and as we finish our fifth and final issue, we proudly pass the torch of 1794 on to the next magazine team. We look forward to seeing this wonderful publication continue to thrive. So, as we say goodbye, I invite you to join us in raising a glass to (and reading some articles about) Cheshire Academy, its people, its food, and everything that is to come in the future. Sincerely,
Stacy Jagodowski, Editor Director of Strategic Marketing and Communications 1794@cheshireacademy.org
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academy archives
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academy archives
Cheshire Academy food timeline
1938 to 19 4 0 – Well-known chef Gaston Bourgeois and sous-chef Roger Sardine
were hired by Roxbury School. They joined baker John Scott “Scotty” Lynch, who used an average of 900 eggs a week.
1926-1976
1938 1926 1948 1926 – One of the summer job duties for Frederick Linehan ’26 was to carry
50-pound blocks of ice to the kitchen.
1928 – A three-month audit for
the Roxbury School, now Cheshire
Academy, showed each meal cost an
average of 22 cents for a total 90-day meal cost of $8,337.
19 4 8 – Construction of a “mess hall” for soldiers returning from WWII was announced. Plans called for the one-story frame building to seat 200 veterans.
1955 – Industrial dishwashers were installed in the Hurley Hall kitchen. The new machines could wash 2,400 dishes in about an hour. The cost of the installation was $2,200.
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1957 – The kitchen in Hurley Hall was significantly expanded to provide more work space for 12 paid staff members and 12 scholarship student crew members.
196 3 – A steam table was installed in the kitchen during the winter break. The equipment kept the food warm until the family style meals could be served.
1976 – Family style dinners were reintroduced in the Gideon Welles Dining Hall. Each student was
required to serve as a waiter on a rotating basis.
1957
1976 1964
196 4 – The Slater Corp. was hired as the Academy’s
Mi d 1970 s – The Grange Fair was held at Cheshire
day food strike caused the change. Read more on page 16.
Honor Society operated a cookie decorating booth as a
first food service company. Students believe their three-
Academy for the first time. Members of the National fundraiser and charged 35 cents a cookie.
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academy archives 8
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Food Science In 1948, Roberto Goizueta ’49 boarded a plane from Cuba, landed in New York City, and made his way to Cheshire Academy for one year of high school. Though he was, “hardly [...] able to speak a word of English,” as he said in his Commencement Address in 1982, hard work and diligence enabled him to earn valedictorian for his year. He went on to achieve a degree in chemical engineering from Yale University and become CEO of the Coca-Cola corporation.
ALL PHOTOS AND IMAGES COURTESY OF THE COCA-COL A COMPANY
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academy archives
“ If
you ask me to define my father, one word
background to move ahead in the company. He, along with
learning and would therefore surround himself
launching a bottling plant in Camaguey during this time. In
I’d probably say is ‘student.’ He was always
with people whose expertise was different than his own,” said
Goizueta’s son, Roberto S. Goizueta. The elder Goizueta’s
pursuit of knowledge began early. As was expected, following his graduation from Yale, the engineer returned to his home
a former classmate-turned coworker, even took a lead role in his book, Greising wrote, “The two young managers worked
all night, taking turns sleeping on sacks of petrified sugar waiting to be dissolved once the line was up and running.”
country to apply his newfound-skill to the family business.
While Goizueta began his career managing bottling systems,
could only expect to get at an organization to which he was
objectives. In a 1957 paper proposing a process to eradicate
However, Goizueta was hungry for the critical feedback he an outsider. He is quoted in “I’d Like to Buy the World a
Coke,” by David Greising, as saying, “It was obvious to me, that no matter what I did, everyone would say it was great because I was the owner’s son. I knew I would always be the
owner's son. It got to the point that I didn’t know whether I was in fact good or I wasn’t.”
he was quick to apply technical objectives to broader brand the rusty rings on the outside of Coca-Cola bottles produced
in his plant, Goizueta wrote, “What would happen if a person asks for Coca-Cola after reading in one of our posters that Coca-Cola is pure and wholesome, and finds out that
the bottle he is given is dirty if only on the outside?” His tendency toward tying processes to brand objectives marked Goizueta early on as someone destined to move higher in
"The two young managers worked all night, taking turns sleeping on sacks of petrified sugar waiting to be dissolved once the line was up and running." -David Greising, author of "I’d Like to Buy the World a Coke” To learn his worth, Goizueta applied to an ad in the paper
the organization. In fact, one of his more visible roles in the
Cola company. Though he was newly married to his high
and presenting his recommendations to standardize processes
for a chemist at Cia Embotelladora, owned by the Cocaschool sweetheart, Olguita Casteleiro, and expecting their first child, Goizueta took a fifty-percent reduction in pay
and worked six days a week. The dedicated future-CEO
worked for his father on Saturdays to retain his ties to the
that would help Coca-Cola expand further internationally while maintaining set benchmarks, according to Greising’s book.
family business, to which he was expected to return.
Though the many articles that discuss Goizueta’s career
The early relationship with Coca-Cola defined Goizueta’s
into the details of his relationship to the recipe for one of
entire life trajectory. His relationship with an American company helped make possible Goizueta's escape from
the Castro regime in 1960. He entered the country on a
work-related visa with only $200 of his family’s fortune in his pocket, according to Greising. In addition, working in a bottling plant overseeing quality control and systems of
production for three plants gave Goizueta the necessary
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Atlanta headquarters was evaluating processes company-wide
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often begin with his time as a chemist, very few delve the most well-known drinks in the world. The New York Times wrote, “Mr. Goizueta was the only one of the six
[candidates to become CEO of Coca-Cola] allowed to have “the knowledge” — the formula for making Coca-Cola, one
of the most closely guarded industrial secrets in the world.” Only one other employee at Coca-Cola knew the recipe.
ROBERTO GOIZUETA '49
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B
eyond simply knowing the recipe, however,
his philosophy. At Coca-Cola, Goizueta’s knowledge of
familiar drink. “He successfully persuaded [then
philosophy of leadership, one that valued bringing people
Goizueta also had a hand in adjusting the
chairman of the finance committee and board of directors]
Woodruff to replace half the sugar in Coke with highfructose corn syrup, saving the company $100 million a
year,” wrote Greising. The taste of Coca-Cola that many of us know today was directly shaped by Goizueta.
Adjusting the billion-dollar recipe was a risk, however
Goizueta was known for taking chances— as long as those
chances were backed by research. That, along with his focus on investment return, is part of what allowed him to
science, politics, and human nature coalesced into a unique
together, balancing profit with corporate responsibility, and learning continuously throughout his lifetime. His philosophy was strongly influenced by his exodus
from Cuba, at which time all of his family’s possessions, including the dictionary he was given in honor of his Cheshire Academy valedictorian award, were confiscated
by the government. “I urge you to keep acquiring knowledge. No one can ever take that away from you,” said Goizueta to the Class of 1982.
revitalize the brand. His tenure at the helm of the global
A life-long learner, Goizueta believed that education was
share prices by 20 percent in 1990 and by 73 percent in
knowledge that we can recognize and grasp opportunity
organization was widely considered a success; he raised
1991, according to “For God, Country, and Coca-Cola,”
the key to a better world. He said, “It is only through broad
when it comes along. It is only through broad knowledge
"My father was someone who didn't look back a lot." -Roberto S. Goizueta by Mark Pendergrast. But not all risks paid off—at least according to public perception, anyway.
Goizueta led the company through the New Coke debacle, which launched public outrage and petitions to bring back
the original recipe. “My father was someone who didn’t
waste energy rehashing the past,” said his son. “A good
example of this is the New Coke decision.” While other
men might dwell on the apparent mistake, then-CEO
Goizueta focused only on the present. “For him it was like,
that we can even vaguely visualize what a better world
might be like. It is only through broad knowledge that
we can make moral and ethical distinctions.” Said his son, “He was intellectually curious, which I think contributed
to his global vision of the company and just of education as
a whole. He was always pushing for greater globalization: What can we learn from other cultures, other people? He was an immigrant himself of course; that was a part of his DNA, that’s who he was.”
‘Okay, where do we go from here?’ And he turned what
Goizueta was a blend of many things: Two cultures, Cuban
disaster [into a] positive.” The elder Goizueta brought
He took his varied experiences and created a signature
for somebody else might have been [...] a career ending back the original recipe, labeling it Classic Coke, and sales rose by 29 percent, according to one “Times” article.
While he might not have dwelt on the past in his personal or business life, Goizueta’s experiences certainly influenced
and American and two disciplines, science and humanism. leadership style that left a lasting mark on one of the most
iconic brands in America and, through his foundation’s charitable giving, on educational institutions around the United States.
See more Coca Cola photos online at magazine.cheshireacademy.org/archives
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TEA & SNACKS TEA AT THE TABLE
SNACKS ON THE RUN
It wasn’t an etiquette class, but it was close. The semi-formal
Tucked into the southeast corner of the old gym [now the
life for many an alumnus. The mandatory weekend event,
quick bite. The Jigger Shop was an old fashioned soda fountain
Sunday Teas held at the Sheriff House were a ritual of student however, was attended more because it was a requirement than a chance to sip tea.
“On Sunday we had to go to chapel, then lunch, and then tea,” said Buff Crossley ’67. Held in the late 50s and the early 60s,
that served hot dogs, buttered rolls, cake slices, candy, and chips. The shop was next to the students’ mailboxes so the location made for a lot of foot traffic. It closed when the gym was
converted into the Gideon Welles Dining Commons in 1967.
the teas took place in the parlor room of Headmaster Arthur
“I would get sodas there,” said Dupre. He was given an
upper crust etiquette,” Crossley added. “It was very Victorian,”
other students at the recommendation of the administration.
Sheriff ’s house on the Green. “There was a little of the lesson of noted Don Scott, past student ’59-’62. Mrs. Charlotte Sheriff served the tea, he said. “She would smile up at you and you would say, ‘Thank you very much, Mrs. Sheriff.’”
Alumnus and Senior Master Emeritus Bevan Dupre ’69 said the practice of having tea on Sunday came from an earlier
generation. “It was a carry over from our grandparents.” Still, “it wasn’t the kind of event where you drank from a cup with your pinky sticking out,” Crossley added.
Academy tradition did require a specific type of clothing. “You
had to get all nice and dressed up in jackets and ties,” said Scott. He added that the real reason for the event was to make sure the students were still on campus. The boys had to sign in as they entered the room and then they would be served. “We didn’t hang around very long,” said Bill Eddy ’61.
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Gideon Welles Dining Commons] was a favorite spot for a
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allowance of two dollars a week from his parents, as were many The Jigger Shop was affordable, if not gourmet. “I ate a lot
of onion rolls,” said Eddy. “They were toasted and covered in
butter.” The warm roll would set a student back 25 cents. Rick
LaCrosse ’68 was a day student, known in those times as a “day-
hop.” He remembers the hot dogs were boiled and kept warm in the boiler during the day.
The favorite choice for English Teacher Rosanne Balogh
Ferraro ’74 was milkshakes. She visited the Jigger Shop in the late 60s and remembers the 50s-style counter and stools. A
picture from the 1966 “Rolling Stone” yearbook shows a bright red machine against a wall with the wording “Ice Cold Coca
Cola.” Back-lighted signs advertised Sprite and the menu board above the counter informed students that milk costs 15 cents.
JIGGER SHOP, 1966
The manager of the shop was Edna McCoy who was featured in a 1965 Academy Review photo as providing “Service with a Smile.” McCoy had assistance from Carmel Paolillo who operated an old fashioned cash register. Located on a shelf
below the counter, the tall metal register contained a horizontal window that clearly showed the amount of sale. The total was
indicated on individual narrow plastic tiles which represented
cents and dollars. The tiles popped up from left to right as the amount was rung in.
“There was no small quantity of black market snacks,” LaCrosse said. Groceries were also brought on campus. “Food was snuck into Horton Hall through the first-floor windows,” he noted. “If you wanted a good meal,” LaCrosse continued, “you went
off campus, to the Coffee Shop.” The small restaurant, at 16 S. Main St., which was a favorite of students and town residents alike, is no longer in operation.
See more photos online at magazine.cheshireacademy.org/archives
17 94
TEA WITH MRS. SHERIFF
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academy archives
ABOVE: KITCHEN CREW, 1957
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A
It took a threeday food strike by students to persuade administrators in 1964 to modernize the food service operations at Cheshire Academy. In a direct response to the protest, a professional kitchen manager and staff were soon hired to oversee the dining hall operations.
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PR
E AT
N
N DP A S L K
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S
enior Class President Robert Svensk ’64 said the protest was long in coming. “The food was rather horrific. We took it upon ourselves to
demand improvement.” An appeal to the student council was unsuccessful, Svensk said, so the students took unprecedented action. “In the best tradition of the 60s, we engaged in a peaceful demonstration.”
Peaceful it was, but not uneventful. During an evening meal on the third
day of the food strike, hundreds of students again left their meal untouched, Svensk said. “We walked out and chanted, ‘We want food.’ The police
received calls [because] we were throwing snowballs into traffic.” The students gathered at the corner of Main Street and Academy Road, some carrying protest signs.
“We were being served the same stuff, like ravioli, four times a week. The students just sat there and wouldn’t eat,” said Buff Crosby ’67. The food went back into the kitchen and soon hundreds of boys were chanting their
grievances under a winter night’s sky. The protest ended, according to several students who were there, when a school administrator confronted the boys with the words, “that will be enough.”
The protesters were told to gather in Memorial Auditorium (now part of the Watch Factory Shoppes). Headmaster Arthur Sheriff addressed the
students. “He told us things would change,” Crosby said. Sheriff kept his word. In less than six months, the Academy hired the Slater Corporation
of the Automatic Retailers of America, making it the first professional food service company in the school’s history.
At the time of the strike, the kitchen and dining hall were located on the first floor of Hurley Hall. The students and a dorm master sat at assigned
tables for lunch and dinner, which were served family style. Don Scott ’62, remembers the custom. He said all of the pupils were required to serve as
a waiter on a rotating basis. They would get in the serving line outside the
kitchen window, Scott recalled, and be given a large tray full of food platters. The tray was carried to the table and placed on a folding stand. The food was then dished out by the dorm master onto individual plates or bowls.
Behind-the-scene tasks such as readying the food trays and washing dishes by hand were given to scholarship students who were called the “kitchen
crew.” Sometimes referred to as “work study,” the students were required to arrive 15 minutes before mealtime.
Serving on the kitchen crew wasn’t easy. “I would spend an hour in
the kitchen after the meals ended. There was no forgiveness,” said Bill Eddy ’61. “You got up and did your kitchen work and then you’d do
L: RICHARD LEWIS GR ANT '69
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your school work. The other students had free time after the meals.”
Student pranks could also upset mealtime. Rick LaCrosse ’68 remembers
differently by his peers. “I was just one of the guys.”
would hurl forks toward the ceiling as hard as we could. One out of three
Despite being a scholarship recipient, Eddy said, he wasn’t treated any
Senior Master Emeritus Bevan Dupre ’69 had work study duties throughout
his four years at the Academy. As was the case for many boarding students
in the 1960s, Dupre’s dorm was not on campus, but several blocks away near the Cheshire Public Library on Main Street.
“I had to be in the kitchen by 6:45am, so I had to be out the door at 6:00am.” Dupre recalled. “I had to walk to school in the dark.” His non-scholarship peers could sleep until 6:00am or later. “Sometimes I would fall asleep at my
Being on the kitchen crew did have its perks, if
your timing was right, said Crosby. “If you went to the kitchen around 10:00am, you could grab
a jelly donut. They were fresh and hot.” If the
baker, known as “Scotty” ( John Scott Lynch) knew the student, he was in luck.
Some members of the kitchen crew, including Svensk, helped make the donuts. “That is my
most vivid memory. There was a vat with jelly
and a machine with a lever and you pushed it
and the jelly would go through a metal tube into the donut.”
From 1940 until the early ’60s, a notable pair
of chefs ruled the Cheshire Academy kitchen. Gaston Bourgeois, the head chef, and his
"
desk during evening study hall, especially after sports,” he added.
when the Gideon Welles Dining Hall opened in the old gym in 1967. “We would stick. You’d be sitting there having lunch and a fork would land on your table.”
Student waiters also had a knack for causing some mischief, Eddy said. One prank involved stacking the not-quite-empty soup bowls on top of each
other. “When you handed them through the window to the student doing dishes, you’d push down on all of the bowls and splash soup all over the other
student,” he said. If a student was working in the dish room, “they knew when waiters took dishes to the window, to not stand too close.” The trick worked particularly well with tomato soup, Eddy added.
" WE WALKED OUT AND CHANTED, 'WE WANT FOOD.' - Robert Svensk '64
assistant, Roger Sardine, were a dependable, if
eccentric, presence at meals. Eddy remembers their encounters, especially
Dupre remembers a messy rebellion that
occurred in his senior year. He said there was a blizzard, and for some reason, the students
were required to check into the Arthur Sheriff
Field House. “There were no windbreaks and there was a gale-force wind. We were then told
to go to dinner.” Ironically, ice cream was being served. “The ringleaders whispered to the other
students to not eat the ice cream. Instead, they
said, ‘When the bell goes, the ice cream goes.’” When the dinner bell was rung, the students
flung the ice cream cups up to the ceiling. “First went the ice cream, then the plates, glasses, and
knives started flying. Stuff was shattering on
the tables,” Dupre said. The melee was stopped,
he added, by the administrator on duty, Col. Hugh Cash, who rang the dinner bell again and yelled “dismissed!”
when he needed to borrow something from the kitchen. “We had to sneak in
Despite the pranks and protests, the dining hall meals were part of a well-
say, ‘I brought these knives from the old country.’”
students. As is the case with most shared meals, there is a cultural aspect
there to get the knives. Gaston and Roger were very possessive. They would
“Gaston was always jolly,” said Stathis Orphanos ’58. “Had Walt Disney ever
met them, I'm certain that he would have been inspired to create animated
versions of them (as palace chefs?) in one of his films.” He said Sardine, “was high strung, a perfectionist, prone to temper tantrums, and, I seem to
remember, had a snit one day and quit but then returned to the kitchen later that afternoon.”
honed machine that in the 60s served as many as 800 day and boarding
to gathering around a table together. Because they served as waiters, Dupre
noted, students learned how to set a table, how to clear the dishes and the amount of work that’s required to prepare and serve a meal. Read about another food strike at magazine.cheshireacademy.org/archives
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share your academy memories
’48 Whet her you grad uated from Cheshire Academy last year or last centur y, we know that you have many memories f rom your time here on c ampus . We invite you to share them with us . Email us at 179 4 @ cheshireac ademy.org; include any photos or video you may also have, and we’ll add your contributions to our collection and share them with our communit y on Facebook .
EMAIL US
179 4 @ C H ESH I RE AC ADEMY.ORG 20
ON CAMPUS
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on campus
CATS
in the kitchen Like many students at Cheshire Academy, Bryn Clarkson ’17 looks forward to the International
Community Weekend, a time when all students stay on campus for special events, including globallythemed meals in faculty members’ homes and the beloved Food Festival. In fact, Clarkson enjoys the weekend so much, it inspired her to capture the flavors of Cheshire Academy in a cookbook.
The inspiration
The project
The annual International Community Weekend offers numerous activities that engage students in understanding and exploring different cultures. Some of the most beloved components of the entire experience? Anything that involves food.
For Clarkson, representing the school in a cookbook was the best way to pay tribute to the school’s diverse community. “It lets us capture the community’s diversity in a tangible object and lets everyone enjoy the amazing foods whenever they want.”
“There’s just something about food that brings people together,” said Cori Dykeman, the International Student Coordinator on campus. Dykeman is a member of the Community Life Office, which sponsors the International Community Weekend. “While the cuisine may differ greatly from culture to culture, food is something that everyone has in common,” said Dykeman. “So many of us, young and old, have fond memories of watching our families come together around meals that reflect who we are as people and honor our pasts.”
To make this publication possible, she took advantage of a unique offering at Cheshire Academy: the Rizzolo Larson Venture Grant program. Awarded annually, these grants empower students to carry out innovative projects that demonstrate “out of the box” learning, and allows students to pursue passions that might not be found in the traditional classroom. Some students use them to enroll in special programs over the summer to delve into studying a topic they are passionate about, such as medicine or art. Others use the grant as an opportunity to engage in internships that can help them further their career aspirations, such as working with a production studio in Los Angeles to learn about the film industry. Clarkson used her Venture Grant to create “The Cats’ Guide to Comfort Food, Over 200 Recipes from Around the World.”
Clarkson describes the International Food Festival as, “an evening when all our cultures come alive in a single room more than they do on a daily basis. Rather than just hearing people’s languages, we get to have hands on experiences looking at photos and tastetesting foods.” Some students even dress in traditional clothing, but all students involved make and display videos and decorate their food stations to represent their countries, educating their peers and the faculty about different cultures.
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“So many people contributed to making the cookbook a success,” said Clarkson. “I couldn’t have done it without the support of this community.” Students, faculty, and alumni contributed
photography and illustrations for Clarkson to use, and she pulled together an army of faculty and students, even some alumni, to help with collecting recipes, editing, formatting, and more. “It was a lot of work to organize everything, but everyone was so excited about the project. People kept asking how it was going.”
The final result “I was able to compile a cookbook with more than 200 recipes from 30 different countries,” said Clarkson. “I’m really proud of what we made, and I was so excited when they finally arrived.” But just making the cookbook wasn’t the end of the project. Clarkson knew she wanted to give back to the community. “That’s why I decided to sell the cookbook and donate the proceeds to both the Cheshire Food Pantry and to the Cheshire Academy Annual Fund.” She plans to make the donations to both organizations in spring 2017, and leave a positive lasting impact on her community. “This project was especially important to me knowing that I was going to be a senior this year, my last year as a student. I knew that this book would mean that I will always have a piece of CA with me, wherever my future leads.”
Want to purchase your own copy of "The Cats' Guide to Comfort Food?" Find out how by visiting us online at magazine.cheshireacademy.org/cook
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on campus
THE GRILL SERGEANT Director of College Counseling Dan Monahan has a passion for working with students and helping them get into their dream colleges and universities. What many people don’t know is that Monahan has another passion in life: grilling and barbecuing. With more than 15 years of experience in admissions and college counseling, Monahan joined Cheshire Academy in 2014 as the Associate Director of College Counseling. As a member of the college counseling staff, he is building on his extensive experiences in college admissions, having served two different colleges as their dean of admission. When Monahan isn’t in the college counseling office, teaching history, or being a House Head at Markin Hall, you’ll most likely find him behind his grill. His expertise in grilling and barbecuing comes from being from a large family. “When you have three brothers and a sister, you learn how to cook. I found that if you can cook anything, it’s better on the grill.” Monahan has two different grills he rolls out into the dorm’s outdoor common area depending on the type of food he’s cooking and for how many people.
When it comes to picking which model to use, Monahan says it depends on whether he’s grilling or barbecuing, something that in his eyes are two very different things. “There’s a big difference between grilling and BBQ,” he said. “Grilling is hot dogs and hamburgers, but real BBQ is cooking for hours. Sometimes you spend 12 plus hours to make shoulder or brisket. It really depends on the cooking style, which could include traditional Southern, Carolina, Texas, or Kansas City BBQ.”
"A LITTLE SNOW SHOULDN’T STOP YOU FROM GRILLING"
Monahan’s passion for using the grill isn’t just for the warmer months either. Even a snowstorm on campus can't stop him. While the plows were busy making the rounds clearing the streets and sidewalks, Monahan could still be found outside cooking up something great. “A little snow shouldn’t stop you from grilling,” Monahan declared. “It’s a common misconception that you need to put away your grill in the winter. It’s really just about protecting it and using it in the right way.”
Monahan’s die-hard grilling tactics haven’t gone unnoticed. Grill manufacturer Weber frequently comments on Monahan’s Twitter photos of The first, a Weber Summit S670, has nine his cooking habits. During the snowstorm, -DAN MONAHAN burners and runs on propane gas. “It’s the Monahan posted a tweet reading, “Taking Cadillac of grills,” said Monahan. This particular advantage of the first big snowstorm of the model is meant for cooking a lot in a short period of time, which is year! @WeberGrills #GrillingSeasonNeverEnds.” Weber promptly good for Monahan as he usually invites students from his dorm to replied with, “Thanks for being a loyal Weber Fan! We appreciate our join him. Often times, he sets up several picnic benches outside and #365Grillers! #GrillOn.” Monahan appreciates the back and forth even has a tent if there’s inclement weather. “Grilling is a great way banter with Weber, but he’s got an eye on a bigger prize. “Weber does to get together with friends and family. For the students, it’s a way for a ‘Griller of the Week’ and I’m just waiting for that to happen. To be us to bond within our dorm and hang out. You really get to learn a lot honest, if I won I’d probably print the tweet, frame it, and put it on the about them,” Monahan smiled. wall next to my diploma.” The second is a Weber Ranch Kettle, a charcoal grill with a whopping 1,100 square inches of cooking space. To put that into perspective, it can cook about 48 steaks at one time. “Originally, it was only sold to caterers,” said Monahan. “Customers began to notice the grill and wanted it for their own. That’s what makes Weber so great, they really listen to us.”
If you happen to be on campus, take a pass by Markin Hall. Most likely, you’ll see Monahan; his wife Christine, who also teaches at the Academy; and his two sons, Patrick and James, outside enjoying some grilling or barbecuing.. He may even cook up one of his favorites for you. “I love a good rack of ribs,” he smirked. “You’ll need to have some time though, it takes a good four to six hours to make it right.” We promise it’s worth it. See a grilling recipe online at magazine.cheshireacademy.org/campus
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CAMPUS CUISINE In the pre-dawn hours, before students have even
Homemade stocks combined with produce such as
containing crates of fresh food habitually park outside
suppliers leaves a flavorful impression on diners, not to
contemplated crawling out of their beds, large trucks Gideon Welles Dining Commons.
Still-warm bagels, cooked earlier that morning by
Bagelicious in Cheshire; boxes of fruit; and canisters of coffee, flour, and pasta are ferried through the side entrance by coat-clad delivery men and women.
A number of food service staff bustle in the kitchen, mixing fresh fruit with plain yogurt to create parfaits, frying hash
browns and sausages, and combining granola with nuts
and raisins. “We scratch-cook almost everything,” said Food Service Director for SAGE Dining Services Keith
Garfield. A chef with over 20 years experience, Garfield was trained by Celebrity Chef Robert Irvine now host
zucchini, squash, and peppers coming in daily from local
mention the points for sustainability. Next on the ecofriendly menu? Garfield hopes to start an on-campus compost pile and herb garden for the fall of 2017.
Beyond fresh ingredients and homemade basics, SAGE tries to balance food favorites with variety, all while
keeping in mind allergies and food insensitivities. “We
have three cycle menus: our spring menu, our fall menu, and our winter menu,” said Garfield. “In the winter
we want to have more stews and hardier foods. Come springtime we want to try and get more of the local
vegetables and more grilled items and lighter dishes. People tend to eat a lot lighter in the spring.”
of Food Network series Restaurant: Impossible. “Nearly
However, the world is filled with food, and the discerning
dressings are made here on site.”
confine their dining to one location, no matter how
everything we serve is made on premises. Even our
With over 500 people on campus to feed each day, that’s harder than it sounds. The staff makes 90 gallons
of homemade stock—vegetable and chicken—each
weekend as a base for soup. “We get as much produce
within the seasons as we can that’s local. We even try to get milk locally,” said Garfield.
students of Cheshire Academy can’t be expected to varied the menu. To switch things up, the Academy
sometimes brings outside restaurants to campus. At least twice a year, food trucks flock to campus for the Fall and
Spring festivals, organized by the Office of Community
Life. Funnel cakes, gourmet cupcakes, and traditional
ice cream are just some of the specialty trucks that have
parked near Slaughter Field to complement the various carnival-style games and bouncy houses.
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MENU dr. sacco's french-inspired international faculty dinner menu
PÔTAGE DU BARRY cream of cauliflower soup with housemade garlic-black pepper croutons
COQUILLES SAINT-JACQUES MORNAY poached scallops with a gruyère béchamel sauce, kale, and onion rings
Food is often an integral part of Community Life events for students. That’s one reason why, for the past two years, a new option has been added to
the annual International Community Weekend agenda: Faculty-Hosted
Dinners. During this weekend of international celebration, which features
cultural food fairs and performances, students elect to attend one of several dinners hosted by faculty in their homes. Each faculty member serves a meal representing cuisine from a specific country.
More than just experiencing the food and traditions of different cultures, however, eating a home-cooked meal around a table brings faculty and students together. “These dinners foster conversations and multicultural
interactions. We come together with open minds and leave with a better understanding of each other,” said Languages Teacher Leo Hiertz, whose
menu drew inspiration from his Argentinian roots. “It’s a meaningful
CANARD BORDELAIS seared rare magret of duck with shitake mushroom and rosemary risotto bordelaise sauce
experience welcoming students into my home with my family, where I can share my culture through a traditional home-cooked meal.”
History Teacher Eric Sacco ’03 took inspiration for his gourmet dinner this year from France. “The experience of fine cuisine [...] relies on tantalizing
not just the palate, but also sight and smell,” said Sacco. The three hour
BOEUF EN CHEVREUIL sirloin of beef marinated en chevreuil with pommes frites and salad
six course meal was “typical of a family-style meal in France,” and was
comprised of French staples such as béchamel sauce, duck, and profiteroles. For Sacco, watching students news flavors is part of the experience. “One year, a student hadn’t had soup in almost a decade! Watching him eat – and enjoy! – for the first time as a young adult was a great moment.”
ASSIETTE DE FROMAGE three french cheeses served with imported french honey
While International Community Weekend may arrive just once a year, opportunities for making memories centered on food last throughout the
year for Cheshire Academy students. This semester, students in Science Teacher Kathryn Cotter’s IB Environmental Systems & Societies course
taste-tested high-protein chips made out of crickets as part of a lesson
PROFITEROLES CHOCOLATES housemade choux buns with chantilly cream and fresh chocolate syrup
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exploring sustainable farming practices. The “chirps,” as they’re called, may not be as delicious as a rib eye steak, but their production uses 2,000 times
less water per pound than beef and they have a better protein to fat ratio. “At first I thought they were normal chips,” said Veronika Cibulkova ’18. “I really liked the taste. I think I’m going to order them on Amazon.”
Not all edible experiences at the Academy are so experimental. In the dorm, students might be invited to participate in a Harry Potter party complete with (non-alcoholic) butterbeer or a popcorn-fueled movie night courtesy
of Dorm Heads. English Teacher and Dorm Parent Corin Porter organized
an inter-dormitory “fright night” for Halloween one year. “There was candy, soda, popcorn - the usual movie theater fare,” said Porter, “It was a lot of
fun.” It’s these moments, centered around food and friends, that make dormitories feel like home for students and faculty alike.
Associate Head of School for Academic Affairs Julie (Denomme) Anderson
remembers leaving her Motter apartment door ajar near the common area
as the girls watched “The OC” together. “I was a baker, so I’d bake a lot, and the girls were always in and out,” said Anderson. “There were always desserts.” Raising two daughters in the dorm led to lots of bonding over
food between the Anderson family and dorm residents. Students could sign
up to join Anderson and her children for dinner around the dining room table—whether that dinner was homemade mac and cheese or Chinese take-out. “Food was a big part of what we did.”
In particular, Anderson remembers how the girls would make evenings
special for her own daughter, Jenna, by bringing stuffed animals by for dinner parties. Now, when Anderson speaks with her former students
they ask, “Do you remember the stuffed animal club?” Of course she does, because to Anderson, they were family. “For me and for them, the dinners created a sense a family. It felt like an extended family.”
The relationships created over the many meals at Cheshire Academy are THE L AST FEW YEARS, THE CHESHIRE ACADEMY COMMUNIT Y HAS COME TO ENJOY A TAST Y NEW TR ADITION: THE NEW ENGL AND LOBSTER AND CL AM BAKE. HELD ANNUALLY AT THE FINAL COMMUNIT Y SEATED DINNER, THIS MEAL IS
part of what all alumni remember when thinking back on their time at the Academy. From dinners with advisors and dorm parents to inventive meals
created in the dining commons, the campus cuisine options always sends the students home well-fed.
ALWAYS A FOODIE FAVORITE.
See more photos online at magazine.cheshireacademy.org/campus
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“THE DINNERS CREATED A SENSE OF FAMILY.” - julie anderson
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HUNGRY FOR A WIN ACADEMY SENIOR DOMINATES THE SLOPES Even in near impossible skiing conditions due to warmer weather, Carly Fischer ’17 managed to capture first place on Thursday, March 2 at the All-State Competition at
Mt. Southington. The win, in combination with her strong performances throughout the season, secured for Fischer the number one position on Team Connecticut, which is comprised of the top 12 women racers in the state.
Fisher went onto compete at the Eastern Championships at Attitash in New Hampshire, March 10-12. She
finished with a tied ranking for the 34th spot out of nearly 100 skiers.
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PATRICK BROWN ’17 WINS SCHOLARSHIP AT FENCING STATE CHAMPIONSHIP Patrick Brown '17 won the Connecticut High School Fencing Association
scholarship for the male high school senior who combines excellence on the
strip with service and recognition within the fencing community. In the State
Championship, out of 86 total fencers in Varsity Men's Foil, Brown finished in 27th place and Jack Palmer '18 finished in 79th place.
NATIONAL SIGNING DAY FOR FOOTBALL Eight student athletes gathered in the Academy’s Blue Room on February 2 to sign their official football
National Letters of Intent. National Signing Day is a
time for student athletes around the country to commit to a college or university of their choice for the coming fall season.
The student athletes included:
Rob Hart ’17 - Wagner College
Hunter Verdi ’17 - University of Albany Zach Verdi ’17 - University of Albany
Griffin Burke ’17 - Harvard University
Jeremy Imperati ’17 - Fordham University Brandon Sebastian ’17 - Boston College CJ Lewis ’17 - Boston College
Coby Tippett ’17 - Towson University Stay tuned for more signing ceremony news in the next issue of 1794.
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SWIM TEAM HAS STRONG SHOWING AT NEPSAC DIII CHAMPIONSHIP The Academy swim teams wrapped up a great 2017 season with a strong showing at the DIII Championship meet at Deerfield on March 6 with the girls placing third and the boys placing ninth. Mia Leko took home gold in the 100
butterfly, setting a new school record in that event. Leko also earned second place in the 200 freestyle. Jenna Molnar
took home a pair of third place finishes in the 500 freestyle and 100 breaststroke. Congratulations to all the boys and girls swimmers on strong performances in all relay and individual events.
BOYS VARSITY BASKETBALL VISITS NEPSAC PLAYOFF QUARTERFINALS On Wednesday, March 1, the Boys Varsity Basketball team traveled to play Proctor Academy at a neutral site game at
Cushing Academy in the NEPSAC playoff quarterfinals. The first half was played evenly, and Cheshire went into halftime
down one. Unfortunately, Proctor surged ahead late in the game, going up by 11 with two minutes to play. Despite a strong push by the Cats, who were able to pull it within four points with 30 seconds to go, Proctor was able to hold on for the victory. See more photos and athletics events online at magazine.cheshireacademy.org
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recipe for
success
Ingredients for a spring fling Yearbooks Inflatable games Hamburgers, hot dogs, and veggie dogs Cupcake truck Cotton candy Water balloons Fried dough
how it all comes together $15,000 $500
What goes into making Spring Fling, one of the favorite events on
$1,000 $800 $600 $50 $800
cotton candy, delicious treats make any event better.
campus, so successful? Fun activities, the handing out of yearbooks, and of course, food! From hamburgers and hot dogs to cupcakes and
Help us make sure that fun and exciting events like Spring Fling are an annual tradition by supporting the annual fund.
give today
cheshireacademy.org/foodfun
on campus
COOKING UP CREATIVITY ACADEMY TURNS SCHOOL ACADEMY TURNS SCHOOL OF ROCK FOR WINTER MUSICAL You’ve likely heard this story before. A washed up rocker gets kicked out of a
DiGiacomo seeing the play on Broadway last Spring. “We loved the energy,
becomes a substitute teacher at a prestigious private school. While there, he
a lot of theater students who are also excellent instrumentalists, so we thought
band and needs a job. To make ends meet, he pretends to be his roommate and discovers the kids' latent musical talent and convinces them to compete in the Battle of the Bands. If you’re thinking this sounds a lot like School of Rock,
the humor, and the fun of the show,” said Guarino. “We also knew that we had this show might be perfect for our cast.”
you’re correct.
In all, about 70 students, faculty, and staff participated in this year’s production.
The idea to have School of Rock be this year’s Winter Musical stemmed
onstage band. Another 20 helped behind the scenes and 10 were faculty who
from Fine & Performing Arts Teachers Jennifer Guarino and Eunyoung
L-R: WALSH, FANQI "LINDA" LIN, LEXI WILLIAMSON 34 BROOKLYN the magazine of cheshire academy
The majority are in the cast itself, including 7 who played instruments in the also helped in various capacities.
FOUR STUDENTS WIN AWARDS FOR REGIONAL SCHOLASTIC ART AND WRITING COMPETITION Congratulations to the four students who received gold and silver awards in this year’s Connecticut Regional Scholastic Art and
Writing Competition. The program recognizes exceptional talent in grades 7-12.
This year’s winners include:
• • • •
Yuheng Deng '19 - Painting (Gold Key) Yuexuan Gao '18 - Drawing (Gold Key)
Dilyara Kuanysheva '18 - Painting (Silver Key)
Maize Lebowitz '19 - Photography (Silver Key)
ACADEMY MUSICIANS PARTICIPATE IN SOUTHERN CONNECTICUT REGIONAL MUSIC FESTIVAL On Saturday, January 14, twelve of the Academy’s musicians
PAST KOHN-JOSELOFF GALLERY EVENTS
participated in the Southern Connecticut Regional Music Festival.
February 2, 2017 – Susan Clinard
Susan Clinard is a well-known and greatly sought after sculptor of clay, wire, or carving wood. Clinard is currently an Artist in
Residence at the Eli Whitney Museum and is showing in New York, New Haven, and San Antonio.
gathered for two days to play music. The festival culminated in two concerts showcasing the work of five ensembles: jazz band, treble
choir, mixed choir, concert band, and orchestra. The students who participated include: Evan Bajohr ’18, Maggie Guarino-Trier ’18, Jameson Hardy ’19, Eun Kee Kim ’17, Ji Woo Lee ’17, Daniel
March 30, 2017 – Noel Sardalla
Noel Sardalla is an installation artist who installed work specific for the Cheshire Academy gallery space.
Li ’18, Yuanjun Luo ’19, Julia Rafferty ’18, Samantha Weed ’18,
Alexa Williamson ’18, Olivia Williamson ’20, and Shuqi Zheng ’18. Those same students then auditioned for the All-State Music Festival, which was held on May 30-April 1, 2017. Congratulations to the
May 5, 2017 – IB Art Show
following students who were selected: Vocalists Julia Rafferty ’18 (Alto),
Students enrolled in the IB art courses displayed their work.
Eun Kee Kim ’17 (Bass), Yuanjun Luo ’19 (Bass), and instrumentalist
May 17, 2017 – Art Major Exhibit
Students enrolled in the Art Major course displayed their work. See more photos and arts events online at magazine.cheshireacademy.org
Altogether, students representing 50 high schools in Connecticut
Jameson Hardy ’19 (Saxophone).
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ALUMNI E V EN T S A N D A LU M N I S H A PI N G O U R W O R L D
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from
to
ILLUSTR ATIONS BY YUBIN "EUNICE" CHO '18
You likely don’t think about it very much, but you might be surprised to discover the complex and integrated
journey your meals take before reaching breakfast, lunch, and dinner plates. For some Cheshire Academy alumni, that very journey has turned into lifelong and
prosperous careers. These farms, breweries, distributors, and restaurants are all helping us get our favorite meals from farm to fork.
THE FARMS Whether a daily farm, vegetable farm,
acquiring other ranching operations
vegetables, including tomatoes, sweet
the journey to a restaurant has to start
the area was surrounded by Nail-
squash, cabbage, cucumbers, and more.
fish farm, beer brewery, or cattle ranch, at a single destination. These farms and breweries appear in all shapes and sizes and can be found in every corner
in the area. By the beginning of WWI, owned ranches and remains the same to this day.
of the United States. Ultimately, these
Today, Nail has passed the daily
us to enjoy the food and drink we love
and Buck Nail. The ranch focuses on
individuals make it possible for all of so much.
One of these farms can be found in
the heart of Texas. The Nails Ranch, owned by Ronnie Nail ’63, is a
working cattle ranch that has been
operations to his two sons, Jamie
raising hormone-free, all-natural cows
and cafes, which enjoy more than 30,000 acres of unfenced terrain to roam and feed. Eventually, the Nail family sells those cows.
in operation since the 1880s. A long
During tough economic or drought
settled in Albany, Texas and began
means to generate revenue. The ranch
history of operations, the Nail family
periods, the ranch has found alternative also offers a hunting experience for a
variety of wildlife, such as deer, hogs,
turkeys, ducks, coyotes and more. In addition, a shallow oil field was discovered in the late 20s, which still
corn, peppers, eggplant, string beans, You can even get a fresh baked pie.
The other family-owned farm with
connections to Cheshire Academy
is the N. Casertano Greenhouses
& Farms, Inc, also in Cheshire, Connecticut. Founded around 1929 by
Louis Casertano, the farm focused on
produce and greenhouse flowers. From there, Nick Casertano ’59 took over after having received a horticulture degree
from
Michigan
State
University. While still having a focus on produce, Nick Casertano helped
move the farm to become a prominent
brand within the greenhouse industry before handing over the business to his son, John Casertano, who still runs it today.
operates today.
Once you’re done eating all your
Across the country, two alumni family-
Puerto Rico, Juan Carlos Vizcarrondo
owned vegetable and fruit farms have
been in operation for almost 100 years
each. Both businesses established wholesale distributor and retailer sales
channels to get their vegetables and fruits to your tables.
The Arisco Farms, founded in 1922, was taken over by Alex Arisco, the
father of Dan Arisco ’07, in 1968 and he continues to run it to this
day on 70 acres of land in Cheshire, Connecticut. The farm services both
wholesale distributors as well as
retail customers offerings a variety
L: THE NAIL R ANCH
vegetables. It’s time for dessert. In ’85
is
working
on
just
that.
Vizcarrondo is the owner of the Loiza
Dark plantation. Founded in 2001, the small family-owned farm harvests
organic dark chocolate from cacao
trees and packages it for distribution. According to the website, “Our product is made from bean to bar, or
from tree to tablet, and we use only the finest organic ingredients to create an
exquisite artisan chocolate made with love and inspired by nature.”
THE DISTRIBUTORS Some might call them the middle
run wholesale fruit and vegetables
farms in the Cheshire area,” he said.
transportation vehicle known to man,
area. Van Haaften’s time around the
restaurants that appreciate quality and
men. Armed with every kind of these distributors take the products
from the farms to the restaurants each and every day.
One of those distributors is Bozzuto’s
distributor serving the Connecticut
businesses rubbed off on him saying, “At Sunny Acres, I learned where the
produce originates from but at Jarjura’s I learned where it was going.”
Inc., a family-owned company that
Out of college, Haaften partnered
Cheshire, Connecticut. The company
Connecticut. The roadside market
was founded in 1945 and based in is headed by Chairman, President,
on a new venture in Westport,
and CEO Michael A. Bozzuto ’75,
Another distributor taking a more refined approach to their distribution
includes Tomassetti Distributors. For more than 70 years, the company
delivered soda and other beverages business
sold
in
2014
to
Tony Tomassetti ’66 and Daniel
retailers across New England, New
Tomassetti ran the business after
York, New Jersey, and Pennsylvania.
their father passed it down to them.
Everything from beef and poultry
Unfortunately, Daniel Tomassetti,
to vegetables and fruits can be
62, died January 12 shortly after this
found as deliverable items in the
article was completed from a rare
company’s warehouses, which are
form of cancer. The company kept its
located in Cheshire and North
vending machine business after the
Haven, Connecticut, and Allentown,
sale and continues it today.
Pennsylvania.
Bozzuto
produce man.”
Northeast Beverage Corp., brothers
of foods and household products to
like
proud to say I am a third generation
the
The distributor offers a wide variety
distributors
service and a personal approach. I am
in the Connecticut area. Though
who is also an Academy Trustee.
While
“My customers consist of retailers and
MICHAEL BOZZUTO AND BOZZUTO
For some patrons, a meal isn’t
TRUCK DRIVER, PERRY NEWSOME
complete
stop-shop for food, drink, and more,
was an opportunity for locals and
Distributors comes into play. Owned
a more refined approach. Alumnus
fruits, vegetables, milk, cheese, steaks
was originally founded in 1933 and
offer restaurants and retailers a one-
other smaller distributors are taking Mike Van Haaften ’04 grew up in
the world of farms and distributors. His grandmother owned and ran a local farm called Sunny Acres. “I have
fond memories of running around, causing trouble there as a child, which fortunately or unfortunately didn’t subside during my time at CA,” said
Van Haaften. Also, his grandfather
on my father’s side, started J.P. Jarjura
& Sons Co., a well-known family-
retailers to get fresh, handpicked and much more. Everything at the market was locally sourced from farms
in the area. After some time, Haaften and his partners split ways and he
focused his efforts elsewhere. “Now I am wholesaling full-time and mostly
catering to the Fairfield county area. I go into the Hunt’s Point Produce
Terminal in the Bronx to hand pick most of my produce from vendors
and when it is seasonal, I utilize local
without
their
favorite
wine or beer. That’s where Dichello
by John Dichello ’59, the company is Connecticut’s largest distributor
of alcoholic beverages, one of four Connecticut
beverage
wholesalers
affiliated with Anheuser-Busch. The company also distributes independent craft beers. In 2014, the company won
the Ambassador of Excellence award
from Anheuser-Busch, recognized as the top-performing wholesaler in the Northeast.
“My customers consist of retailers and restaurants that appreciate quality and service and a personal approach. I am proud to say I am a third generation produce man� - Mike Van Haaften '04
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THE RESTAURANTS Once the products are in the hands of the distributor, restaurants then pick and choose the items they want which
make up their menus. This is the last stop for these vegetables, fruits, meat, beer, and more. These restaurants are then tasked with creating the magic of turning single items sourced from around the country into the meals you love most.
One of those restaurateurs is Dave Sherman ’91. His restaurant, CafeCito, is quickly becoming a big hit in the
Baltimore, Maryland area. He was even recently featured in
Style Magazine, which spotlighted his famous “drippy egg sandwich.” Sherman went to school at The Culinary Institute
of America and was recently named Best Owner by Baltimore Magazine. A more detailed description of CafeCito can be found in the “Bars and Breweries” article on page 48.
A bit closer to the Academy, Gusto Trattoria serves up traditional Italian fare in Milford, Connecticut. Riccardo
Mavuil, the father of current student Giuseppe Mavuli '19, is owner and chef. The family run restaurant is open for lunch
and dinner as well as private parties serving up a variety
of favorites, including Pasta Bolognese, Potato Gnocchis, Chicken Parmigiana, and New York Strip.
Not all restaurateurs are in the kitchen or managing the day to day operations; for some, like Howard Greenstone, they are founders, co-founders, and investors. Greenstone, Academy Trustee member and the father of Academy alumnus Josh
Greenstone ’12, is the co-founder of Waxstone Group
with well-known chef and restaurateur Jonathan Waxman. Greenstone and Waxman currently have several restaurants
in operation including two in Nashville, one in Atlanta, and one in San Francisco.
Beginning his career at the Grand Hyatt in New York and
Hyatt Regency in Greenwich, Connecticut, Greenstone worked his way up the ranks eventually being Vice President of Dry Dock Restaurants and Director of Operations of
Sfuzzi restaurants in 10 states. Later, he would become the
PHOTO COURTESY OF JAMS RESTAUR ANT
President and CEO of Rosa Mexicano restaurants helping
the group with growth and launching its first commercial product like, RM Kitchen.
Another alumnus working behind the scenes as an investor includes Trustee Don Rosenberg ’67, whose father, William
Rosenberg, was the inventor of the “Food Truck,” which
delivered meals to construction sites. William Rosenberg
was also the founder of the iconic national brand Dunkin
Donuts. Today, Rosenberg is the owner of Lexx Restaurant in Lexington, Massachusetts with Co-Owner and Managing
Partner Chris Bateman. Before Lexx, Rosenberg operated
Aesops’s Bagels from the same location, but shifted his focus thinking that the area needed an upscale casual restaurant that served cocktails and craft beer. A recent review of Lexx by The
Boston Globe noted: “Wholesome food is the concept of this
resolutely American menu, Lexx does classics right. It’s what you want in a neighborhood place- A friendly greeting, good food and a sense of belonging … dining virtuously and well.”
From vegetables and fruit to steak and beer, we all enjoy sitting
down at the breakfast, lunch, or dinner table and enjoying
our favorites meals. So join us in thanking the individuals, especially Cheshire Academy families and alumni, who tirelessly work to get those meals from farm to fork. See more photos online at magazine.cheshireacademy.org/alumni
17 94 43
alumni
W
ith a Starbucks on every corner, how
do the locally owned coffee shops and bakeries find their niche? The answer
lies in strong coffee, fresh baked goods,
sterling customer service, and in some cases, unique menu offerings.
“I like a strong cup of coffee.” That’s the opinion
of Jake Thornton ’02 (pictured right). He recently
purchased Caffe Del Mondo, a Southington mom and pop shop in business for over 20 years, with
the goal of offering high-quality coffee beans and artisanal brewing methods.
“There’s a significant difference between good coffee
"IT’S ALL ABOUT SUPPORTING THE LOCAL ECONOMY, AND HELPING OUT OTHER SMALL BUSINESSES." -JAKE THORNTON '02
and bad coffee,” says Thornton, “and one of the
things that I think is really important for the coffee industry is letting everyone know that.” Caffe Del Mondo does its part to bring great coffee to the
people by serving locally roasted beans, all of which are fair-trade and organic.
With proprietary blends mixed on site (the
Southington Blend is a fan favorite), Caffe Del
Mondo is known for its varied coffee menu, which includes flavored coffee. “Instead of sugary syrups,
the tastes in our flavored coffees are roasted directly into the bean,” says Thornton. Connoisseurs who
prefer their coffee strong and black may even enjoy
the Chunky Monkey brew, which has banana flavor infused with the bean.
Also made on site? Caffe Del Mondo’s famous
chocolate chip cookies, egg and cheese sandwiches, and paninis. Other baked goods are sourced from a local bakery in Cheshire. “It’s all about supporting the local economy, and helping out other small
businesses,” says Thornton. The Cheshire native even goes so far as to purchase vegetables to be served in
the shop from nearby farmers markets when available. “I’d rather spend a little extra and serve quality
ingredients. That’s what I want Caffe Del Mondo to be known for.”
Thornton has big plans for the future. The whole
Caffe Del Mondo team is heading to New York for
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the magazine of cheshire academy
a coffee fair to learn artisanal coffee techniques, such as cold brew, slow drip, pour over, and French press.
Thornton dreams of having a coffee bar where baristas brew specialty cups in front of customers. He also has plans to enlarge the outdoor patio area with greenery, string lights, and seating. His goal? To continue to expand the Southington coffee-palette.
“If you actually sit down and have a good cup
of coffee,” says Thornton, “a lot of people don’t
understand it. I didn’t for a while either. But like with
good wine, a lot of people never get to have it because it might be too expensive, or you can’t find it. But
coffee is sort of different, because there’s a lot of good coffee out there and it might be 50 cents more, but
we're talking about 50 cents not 50 dollars. And that's one of the reasons why I started to explore [the coffee business].”
David Sherman ’91 (pictured opposite page), owner of Baltimore coffee counter Ground and Griddled, believes the secret to good coffee is in the water.
“Good coffee often times is as simple as having the
proper filtration system. If you don't have clean water
the coffee will never taste good,” he says. The second
tried and tested bacon egg and cheese (called “The
his beans from Stumptown in Red Hook, Brooklyn.
best selling food item, Sherman has a unique menu
secret? Finding a good partner. Sherman sources
Stumptown roasts the beans to order and ships them next day, so Ground and Griddled always serves the freshest brew.
In addition, Ground and Griddled makes plenty
ingredients in-house, including their own nut milk
Plain Jane” at Ground and Griddled) might be the inspired by his time working in Spain as a chef, as
well as his time working under Chef Danielle Olevia. His menu includes smashed avocado, paprika, and a
fried egg on toast; a cheese and veggie scramble; and a breakfast BLT.
for lactose-free orders, their own sausage for breakfast
Ground and Griddled is limited to breakfast and
adult hot chocolate that’s rich and dark.
done in a historical, old automotive building,” said
sandwiches, and their own dark chocolate ganache for
Sherman’s philosophy is to deliver “very consistent
and beautifully, consciously, and intentionally made coffee with absolutely no arrogance or pretense.” It starts with great ingredients and ends with “really
good customer service.” This philosophy extends to the shop’s breakfast and brunch menu, as well.
“Even though we’re making bacon, egg, and cheeses,
brunch. “It’s located in a really cool food hall that’s Sherman, who also owns CafeCito, a restaurant
serving breakfast and lunch with dinner catered and hosted for events on request (read the story “Bars
and Breweries” on page 48 for more information on
his cafe). The building, called R-House, is a 350-seat
food hall with food options from ten innovative chefs; Ground and Griddled fills the coffee and breakfast sandwich niche for the location.
we want to make the best ones in town, says Sherman.
But what’s coffee without the cake? Leah Abraham
perfectly, with a high attention to detail.” While the
’16, have that sweet spot covered with their bakery
“It’s a simple sandwich but everything is done
and Antonio Settepani, parents of Seyoum Settepani
PHOTO CREDIT: CAFECITO.COM
in Williamsburg, Brooklyn. Called Settepani Bakery, the traditional Italian pastry shop is home to cakes of every type. From mocha to tiramisu, Settepani
Bakery lists more than 20 cakes on their website and is rumored to have the best cannolis in the city.
"EVEN THOUGH WE'RE MAKING BACON, EGG, AND CHEESES, WE WANT TO MAKE THE BEST ONES IN TOWN." -DAVID SHERMAN '91
Shoppers craving something sweet can sit at small cafe tables to enjoy pastries or gelato; however, Settepani
Bakery is also a distributor, delivering wholesale baked goods to restaurants around the city—including their own, Settepani Restaurant in Harlem.
From coffee to cakes, Cheshire Academy alumni are
making sure diners get great-tasting caffeine and sugar fixes across the globe, and that’s something we can all be buzzed about.
See more photos online at magazine.cheshireacademy.org/alumni
17 94
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alumni
PHOTO CREDIT: CAFECITO.COM
BARS AND BREWERIES FINDING OUT WHAT IS ON TAP AT A FEW ALUMNI SPOTS
CAFECITO CUBAN CUISINE 3500 CHESTNUT AVE, BALTIMORE, MD DAVID SHERMAN ’91 In 2015, David Sherman ’91 channeled his years of experience in kitchens on both the east and west coasts to open CafeCito, a Cuban restaurant specializing in sandwiches, salads, and artisanal coffees that has expanded into catering, specialized dinner event menus, and wine and beer. “CafeCito is a full service restaurant, where you come in and you sit down and you don't have to get up. We take your order, we do private events, fancier dinners,” that kind of thing, Sherman says, calling out a special Valentine's Day menu and a wedding that was recently held on premises. Despite the lack of advertising, Sherman has seen catering requests increase over the years; customers come for the chef ’s innovative menu pairings and attention to detail. “Make it nice or make it twice,” he says. The most popular menu item is the Banh Mi. “It took me about six months to develop the sandwich the way I wanted it,” said Sherman. “We can do it with chicken, with pork, or a vegetarian version.” Other dishes include the traditional Ropa Vieja with plantains, grilled tilapia with salsa criolla, and huevos con chorizo. CafeCito has three locations throughout Chicago, with Sherman opening up a fourth foodie destination, Ground and Griddled, in Baltimore this past year. For more information on Ground and Griddled, read the "Coffee and Cakes" article on pages 42-47 of this magazine. 48
the magazine of cheshire academy
ROCKY HILL INN AMERICAN GASTROPUB 37 WASHINGTON STREET, ROCKY HILL, NJ BRUCE BLOMGREN ’69 “A gastropub is a tavern that has really good food.” Nineteen-sixtynine Cheshire Academy graduate Bruce Blomgren’s definition about sums up Rocky Hill Inn, a New Jersey gastropub known for its wide tap brew selection and great burgers. “For lunch, I’d recommend the fried green tomato burger,” says Blomgren. “It’s a lot of food for a lunch, but most people take half of it home. The menu includes twenty beers on tap, with five rotating each week, and twelve burgers—including a lamb burger, a salmon burger, and a duck burger. Blomgren’s son, Evan Blomgren, is the head chef and proprietor. Trained at the French Culinary Institute, Evan Blomgren designs the menu with inventiveness and quality in mind. “There’s a wide variety of fish and porks, says Bruce Blomgren, “Personally I like the scallops for dinner. They’re on a bed of risotto rice.”
Though he never expected to open a restaurant after retiring from his job as an engineer at IBM, he’s found the operation rewarding. “It’s a family kind of place,” says Bruce Blomgren, welcome to those coming for craft brews and great food. “We’re popular with everybody. Fridays and Saturdays are very crowded.” One word of advice? Make reservations!
PHOTO CREDITS: ROCK YHILLTAVERN.COM
The Rocky Hill Inn was built in 1835, though Bruce Blomgren purchased the site nine years ago. “We were closed for about five months putting the place back together,” he said. After all new kitchen equipment, new flooring, new furniture, and even new ceilings were installed, The Rocky Hill Inn was ready to reopen. Though Rocky Hill as a town is small, with a population of only 700, the tavern quickly gained national attention and was featured on “Diners, Drive-ins, and Dives” in 2016. “It was a lot of fun. If you watch the last two seconds of the video, and you see this guy in the background leaning against one of the tables, well that’s me,” said Bruce Blomgren.
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alumni
DUGAN'S PUB AUTHENTIC IRISH CUISINE AND DRINKS 29 W. FRENCH BROAD ST., BREVARD, NC RON GURTLER ’64 Nestled in the beautiful mountains of North Carolina, Ron Gurtler '64’s Dugan’s Pub is the only Irish restaurant in four counties. “It’s beautiful part of the country, the western mountains of North Carolina, and that’s why it’s attractive for a lot of people,” says Gurtler, “It’s quite comfortable in the summertime, the temperature isn't high, and there’s a lot to do—hiking, bike riding, a lot of waterfalls. And what’s there to eat after all that outdoor activity? For many tourists, their number-one spot is Dugan’s Pub. The most popular item is the fish and chips. “Since everything is wonderful I can’t say it’s the best,” says Gurtler, who began coming to Dugan’s Pub in 2003 as a tourist himself on vacation from his home in Florida. After becoming friends with the owners, he bought into the restaurant and eventually, in 2011, become the majority owner. He’s been running the restaurant ever since. “I always approach it as a customer,” said Gurtler. “I was a bartender in college for three years, and that's three and a half years behind the bar and 55 years in front of the bar!” PHOTO CREDIT: TRIPADVISOR.COM
In addition to the fish and chips, Gurtler recommends the corned beef and cabbage or any of the burgers on the menu. While any of the menu items would go great with a Guinness, Dugan’s Pub has an extensive list of single malt scotch, bourbon, and irish whiskey. The most expensive drink is a $25 shot of Midleton Irish Whiskey. If you’re in the area, stop by Dugan’s Pub for great food and the Celtic ambiance. Or, as Gurtler says, come by for, “a wee bit of Ireland in western mountains of North Carolina.” See more photos online and share your own reviews of restaurants at magazine.cheshireacademy.org/alumni
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17 94
share your academy memories
’64 Whet her you grad uated from Cheshire Academy last year or last centur y, we know that you have many memories f rom your time here on c ampus . We invite you to share them with us . Email us at 179 4 @ cheshireac ademy.org; include any photos or video you may also have, and we’ll add your contributions to our collection and share them with our communit y on Facebook .
EMAIL US
179 4 @ C H ESH I RE AC ADEMY.ORG
alumni
EVENTS J O I N H E A D O F SC H O O L J O H N D. N OZ E L L A N D S PE C I A L C H E S H I R E AC A D E M Y G U E S T S AT O N E O F O U R U P CO M I N G R E C E P T I O N S . L E A R N M O R E O N L I N E AT C H E S H I R E AC A D E M Y.O R G /A LU M N I E V E N T S YO U N G A LU M N I E V E N T Thursday, June 15, 2017 Elm City Social 7:00-9:00pm
FA M I LY W E E K E N D/ H O M E CO M I N G October 12-14, 2017 Cheshire Academy
C H E S H I R E AC A D E M Y G O L F C L A SS I C Wednesday, July 19, 2017 The Farms Country Club
A N N UA L W I N T E R R E C E P T I O N Thursday, December 7, 2017 Cheshire Academy
Please contact Christian Malerba ’04 with any questions at christian.malerba@cheshireacademy.org.
PARENT AFTERNOON PROGRAMS RECEPTION L-R: Admission Associate and Girls Head Basketball Coach Jeff Allen P’17 P’19 P’20, Craig DeVivo P’17, Swimming Head Coach Fran Connolly, Melissa Connolly, and Deborah DeVivo P’17
Visit us online to register for these events at magazine.cheshireacademy.org/classnotes
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17 94
1
2
3
4
W H E R E W E’ V E B E E N 1 PARENT AFTERNOON PROGRAMS RECEPTION Trustee Lori Gailey P’14 P’17, Steven Clarkson P'17, Janine Clarkson P'17 2 SAN FRANCISCO The View, San Francisco Alumni Reception 3 PUERTO RICO Peter Sandler '87, Eddy Rodriguez, and Antonio Emilio Rodriguez '92
5
6
4 PARENT AFTERNOON PROGRAMS RECEPTION Christopher Brown P'17, JoAnn Brown P'17, Senior Development Officer and Languages Teacher; Leonardo Hiertz, Karen Douglas P'17, and Director of Development and Alumni Relations Barb Davis P’17 P’18 P’20 5 TEXAS Ronald Nail '63 and Director of Alumni Relations and Special Events Christian Malerba'04 6 NEW YORK CITY Stout, New York City Young Alumni Event
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class notes
’6 6 54
from the archives
1940s ’49
B o b Tr e a t is still basking in the sun at age 85. He writes, "Wonder if there are any other of my classmates still around. I was a day student for the four years, commuting from Waterbur y."
1950s ’ 55
L e w S h o m e r hosted an alumni event at his home in Los Angeles, California in Februar y. Over 25 alumni were in attendance to reconnec t and meet with Head of School John D. Nozell!
’ 56
A n d r e w Fr a n k s wrote in to say that he
is recovering from a long illness and multiple surgeries, but is doing better than expec ted. He was unable to meet with us during our trip to California in Februar y, but Andrew is looking for ward to coming back to school and seeing it once again.
’ 59
J o h n D i c h e l l o and Trustee D a ve J e p s o n met Direc tor of Development Barbara Davis for their yearly dinner in Wallingford, Connec ticut on Februar y 28, 2017
1960s ’65
M i c h a e l H e w i t t writes, "Probably should
have retired, but I'm continuing to enjoy my role as Clinical Faculty at the University of San Francisco School of Nursing and Health Sciences. Maybe I'll learn to play golf next year."
WA LTE R TO DD
’61
recently attended an alumni event in Los Angeles, California. He shared his book "My Pack; Burney the Holly wood Puppy" with the group.
CAPTION THIS The soap suds are f lying in this photo from the 196 6 Ye a r b o o k . Te l l u s w h o t h i s i s a n d s e n d y o u r most creative caption. 1794 @ c h e s h i r e a c a d e m y.o rg
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alumni
1960s cont. ’6 6
J o e W i g g l y wrote in to share that he spent the better par t of his career as an executive chef in hotels and countr y clubs, ultimately ending up as a Direc tor of R&D for a national chain. He retired in the 80s, "to experience outside interests and business ideas that were complicating my career path. I'm 70 years old and just now finishing up on our 'Green Development' near Austin, Texas, TerraScena: "Homes with a natural point of view." Have settled into a beach front condo in Corpus Christi, Texas with my bride of 17 years, working on our next projec t remodeling small condos into 10 0% ADA compliant units for militar y and seniors. Is food still a large par t of my life? You could say that, I like to eat. My wife says more than I should. Go figure."
1970s ’78
L AU R E N LI V I E R I ROW E N
and her husband Steve stopped by the Strategic Marketing & Communications of fice at Cheshire Academy to pick up some extra copies of "The Ar ts Issue" of 1794, the school magazine. While reading, she discovered a photo of herself and her late sister Lisa '77. Lauren also visited the Alumni of fice and promised to return for an event on campus soon.
’ 73
T h o m a s N a d e a u shared an update saying that he is working in the marine vetting group of SeaRiver Maritime.
’ 74
S c o t t A a r o n shared, "Riders Express (My Equestrian Supply Business) is celebrating 25 years supplying assor ted merchandise to the horse owner in the tri-state area."
’ 74
T h o m a s M a r t i n e z recently ran into Direc tor of Alumni Relations Christian Malerba '04. Tom told Christian of his most recent patent: Chpst x, which is an af fordable, golf training aid designed to sharpen your chipping and pitching game. You can check it out at w w w.chpst x.com
’ 79
K a ve h S a f f a r i updated us on his business, Audio Logic, which is based out of Ir vine, California. Audio Logic sells high end audio systems to consumers. He recently met up with Babak 'Bobby' Zahabizadeh '80 in Newpor t Beach, California, who he hasn't seen in almost 40 years!
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M ITCH E LL H E R M A N Some would say that food is the sustenance of life. No one told me that food or the food industr y would encompass my whole life's passion. You might say that I was born into the food industr y. My father grew up on the upper floors of a corner row house store. Later on, as a young man, he would set up a produce stand each day at dawn, on the outside wall of a small market in Washington, DC. My early years of indoc trination into the food business would include cleaning shelves, sweeping floors and parking lots, burning trash (which was allowed in Washington DC at the time), receiving merchandise, and working in the meat room as a butcher's apprentice. This duty would include hauling sides of
’68
professional pay of f, resulting in an exciting career that would span two decades and see those early stores evolve into a thriving group of supermarkets in the Washington DC Metropolitan area. Shoppers Food Warehouse was born. The ver y first Shoppers opened in the suburb of Alexandria, Virginia in 1980. That was the beginning of a grocer y chain that eventually expanded to include 33 stores. We grew from 20,0 0 0 square foot operations with three checkouts, to stores that were 75,0 0 0square feet in size with 18 registers. Shoppers Food Warehouse was a booming success stor y, but when family members began to retire, the business was sold. This gave me the oppor tunity to pursue a new chapter in my professional life, and this one also involved food. I par tnered with a well known DC chef to open a 120 seat "white cloth" restaurant, located just a few blocks from the White House. During
“ No one told me that food or the food industry would encompass my whole life's passion. � - mitchell herman '68
beef weighing 130 pounds and learning (sometimes the hard way) how to "break down" the beef into steaks, roasts and hamburger meat. Later years were spent in of fices, getting familiar with accounting, produc t buying and any other task requested of this lifetime "trainee." No more than a few months following graduation from Cheshire, I was called up to ser ve with The United States Coast Guard. My plans to attend college were put on hold and quickly replaced with the duties of search and rescue operations at sea. Af ter that brief detour, I resumed my educational plan. Upon the completion of an MBA in finance and investments from George Washington University, and a law degree from George Mason University, I made a slightly unconventional choice. I decided to "test" the chosen career of my father and my uncles by agreeing to an experimental "two year period" in the family food business. I applied my education and skills to the grow th of four small grocer y stores, known as Jumbo Food Stores. This period of time had enormous
my few years with this venture, I was co-owner and Chief Financial Of ficer, and involved in the development, designing, building, and all financial aspec ts. Currently, I am the president of my own financial and real estate management consulting firm, which af fords me the oppor tunity to work with a range of clients. Over the years, I have also had the good for tune to enjoy a long, happy marriage to the love of my life, and raise three wonder ful sons. So, there you have it. Mine is the stor y of a young man who began his journey in the halls of Cheshire wearing the academy's blue jacket and crest and through multiple educational and professional oppor tunities, has been able to enjoy a life long career in the food industr y...an industr y that, as I said at the star t, cer tainly has provided much sustenance in my life. Choices are a key par t of each person's journey. Ever y journey has a beginning. For me, Cheshire was just such a beginning. Its impac t and influence have always been with me. It is my privilege to share my experiences with the community that launched that journey.
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1980s ’82
C h r i s t i n e S c h o t t L e d e s and Mar tin Shafirof f '56 recently had lunch together at Breakers in Palm Beach, Florida on President's Day.
’04
’89
BE N H E N DE L
B r i a n O t i s of ficially joined the Cheshire Academy Board of Trustees in Januar y 2017. Both Brian and his wife, Gail, are graduates of Cheshire Academy, just one year apar t (Gail graduated in 1990). He currently ser ves as the Vice President for Principal Gif ts at The University of Connec ticut Foundation, Inc. Brian and Gail have two children, Colin and Kiley, and live in Tolland, Connec ticut.
’ 91
D a v i d Fo o d e n, Seattle-area game developer, has launched a Kickstar ter campaign to fund the establishment of Yukon Salon. Yukon Salon is a creative, fast-paced card game for 2- 4 players competing to be the best stylist in the Yukon by styling hairdos for Grizzly Bears and beards for Lumberjacks. Yukon Salon has already received rave reviews. The full rules and a Print-and-Play download of the entire game are now available for free at yukonsalon.com. A veteran of game design and development, Fooden began working on tabletop games in the 1990s and has illustrated role-playing games and card games for White Wolf Games, AEG, Wizards of the Coast, and many others. David coauthored CºNTINUUM: roleplaying in the Yet and The Chi-Chian Roleplaying Game, was a developer on Machine of Death: The Game of Creative Assassination, and has developed games for mass-market audiences. Yukon Salon is his second Kickstar ter game, following the success of "Oh My God, There’s an A xe in my Head" in 2011.
’93
D r e w Kevo r k i a n of ficially joined the Cheshire Academy Board of Trustees in Januar y 2017. He came to the Academy in the fall of 1989 as the recipient of the prestigious Town Scholar Award. Currently, he is the president of Ares Scientific, whose mission is to identif y and deliver the most innovative, sustainable, and valuebased technology solutions to the scientific research community and patient care facilities. Drew founded the company to provide some of the largest biotech companies with a complete suite of produc ts to advance science and healthcare. Drew and his family live in Brooklyn, New York.
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PHOTO CREDIT: BEN HENDEL PHOTOGR APHY
1990s
has celebrated his second year of home ownership in Orlando with his girlfriend, Morgan. He currently works for a sof tware company as a Sof tware QA Engineer. In his spare time enjoys photography and autocrossing his MX-5. You can follow his photography on Instagram @benjaminhendelphotography for amazing Walt Disney World and Universal Studios photography.
2000s ’02
Te d D z u i b a of ficially joined the Cheshire Academy Board of Trustees in Januar y 2017. As a student at the Academy, Ted’s exper tise ac tually landed him a job as the Assistant Systems Administrator at school. Currently, Ted ser ves as the Vice President of Engineering at Oak Labs, Inc., where he manages teams responsible for processing retailer produc t catalog data and producing retail business telemetr y dashboards for retailer customers. He lives in San Mateo, California with his wife, Julie, and their two daughters, Ann and Rose.
’07
C h r i s t i a n Tu r l i c a co-founded Voo, an app that helps users make concrete plans within conversations in Kik, iMessage, and more. Voo was ranked as one of the "Top 10 iMessage Apps of 2016" by Venture Beat. Visit magazine. cheshireacademy.org to read more about the app and view a video.
’07
J u l i e R o b l e s made her of f-Broadway debut in the show "My Big Gay Italian Midlife Crisis" on Saturday, Januar y 28 at The Theater Center in New York, New York.
’07
Pe t e r W h i t e has a new position, ser ving
’ 11
E t h a n B o r o s o n works as a Compliance
’05
K A LE I GH W E SSO N K I R K PATR I CK
recently competed in the Princess Half Marathon in Walt Disney World!
’08
as the Associate Direc tor of Annual Giving at Fair field University.
Analyst for Tempus, Inc., a financial ser vices company in Washington, D.C.
M ACK E NZ I E V I LE
recently accepted the position of Junior Talent Consultant for CFW Careers, a recruiting company based in NYC and specializing in fast-growing star t-ups, digital media, AdTech, and more. A graduate of Bates College, Vile previously worked at Renner t International as an International Admissions Coordinator.
the magazine of cheshire academy
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IN MEMORIAM 1940s
1970s
1950s
2000s
Mr. Herber t Fraas ‘47
Dr. Nicholas M. Mascoli Jr. ‘54 Mr. Donald Bleloch ‘55
1960s
Mr. Dan Tomassetti ‘72
Mr. Favinn Maynard ‘04
Faculty & Staff
Honor E. White, former faculty
Colonel Joseph Della-Cor te (USME RET ) ‘63
Notes of remembrance may be left online at magazine.cheshireacademy.org/inmemoriam
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V I S I T US O N L I N E AT M AG A Z I N E .C H E SH I R E AC A D E M Y.O RG
ELEVATE YOUR READING EXPERIENCE
1794
In the online version of 1794, we bring you exclusive content that adds more to every feature. Plus, participate in the story of the Academy by commenting on articles and class notes. Be a part of the conversation. Go online to our interactive magazine today at magazine.cheshireacademy.org.
MAGAZINE.CHESHIREACADEMY.ORG 61
CAT SCRATCH
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MAKE YOUR WAY THROUGH THE MAZE Find out the path online at magazine.cheshireacademy.org/catscratch
17 94
The Harwood Society for Planned Giving
Howard Newkirk '60 has said that he joined the Harwood Society because, "Cheshire gave me the foundation on which to build my life.” Thankful for his experiences Newkirk knows that his investment in Cheshire Academy will help countless other students who come to the Academy to graduate with great confidence and high personal self esteem, like he did. Learn more about how you too can join this coveted Society. Contact Director of Development & Alumni Relations Barb Davis P’17 P’18 P’20 at barbara.davis@cheshireacademy.org or 203-439-7228.
CHESHIREACADEMY.ORG/GIVINGPROGRAMS 63
last look Food is all around us. Haoyu "John" Jiang '17 captured images of local produce during the Cheshire Academy spring break trip to Cuba, this past March.
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ON THE COVER Food is something that every culture in the world has in common. It brings
1794
THE MAGAZINE OF CHESHIRE ACADEMY
us together as friends and family, and gives us a chance to reflect and share a good laugh with the ones we love. Sometimes, those laughs are at the expense of mishaps in the kitchen, like this poor student juggling bowls.
volume 2 | issue 3
Taken from the 1966 yearbook, we hope this image brings a smile to your face as you delve into the pages of The Food Issue.
EDITOR
Stacy Jagodowski DESIGNER
Alyssa Dillon ASSOCIATE EDITORS
Board of Trustees
Cody Barbierri Caitlin Garzi EDITORIAL BOARD
John D. Nozell Barbara Davis P’17 P’18 P’20 Christian Malerba ’04
CHAIRMAN Richard Cerrone ’67
VICE CHAIR Howard Greenstone P’12 San Rafael, California
CONTRIBUTING AUTHORS
TREASURER Michael Mauro P’11
SECRETARY Richard A. Katz, Esq. ’64
Leslie Hutchison
Catherine Bonneau P’04 P’16
Drew Kevorkian ’93
Ted Dziuba ’02
Andy Moss P’14 P’15
Simon Fenner
Brian Otis ’89
Suzanne Fields P’12
Katie Purdy P’19 P’21 P’21
Lori Gailey P’14 P’17
Donald Rosenberg ’67
David G. Jepson ’59
Armando Simosa P’08
Graeme M. Keith, Jr. P’11
Mark F. Testa, PhD ’68
Stamford, Connecticut
Monterey, Massachusetts
Plymouth, Massachusetts San Mateo, California Westport, Connecticut Westport, Connecticut
Simsbury, Connecticut
Glastonbury, Connecticut Charlotte, North Carolina
OVERSEERS Michael A. Belfonti ’76 Hamden, Connecticut Dan Gabel, Jr. ’56 New York, New York EX-OFFICIO John D. Nozell, Head of School Cheshire, Connecticut
Harrison, New York
C H ES H IR E AC ADE MY G OLF CLAS S IC July 19, 2017 • the farms country club
Brooklyn, New York
Westport, Connecticut Tolland, Connecticut
Southington, Connecticut
Snowmass Village, Colorado Miami, Florida
Carrboro, North Carolina
COMMENTS? QUESTIONS? SUGGESTIONS? NEWS?
Frank Motter ’61 P’97
If you have feedback on 1794, contact Stacy Jagodowski at 1794@cheshireacademy.org.
Brett Stuart ’68 P’09 P’09 P’10
If you have alumni news or updates for 1794, send them to 1794@cheshireacademy.org. Photos should be submitted in high resolution (300 dpi) for publication.
Stowe, Vermont
East Hampton, Connecticut
Admission inquiries may be directed to the Admission Office at admission@cheshireacademy.org or 203-439-7250. © 2017 Cheshire Academy
vo lu me 2 i ss u e 3
10 MAIN STREET, CHESHIRE, CT 06410 203-439-7328
1794 the magazine of cheshire academy
THE MAGAZINE OF CHESHIRE ACADEMY
Illustrations by Yubin “Eunice” Cho ‘18
VOLUME 22 ISSUE volume i ssue 1 3
the food issue
