Volume 33, No.39
February 28, 2014
CIA PRESIDENT AMONG MOST POWERFUL PEOPLE IN FOOD
Press Release, from Jeff Levine’s Office Hyde Park, NY - CIA President Tim Ryan has been chosen as one of the 50 most powerful people in the restaurant industry. The Nation’s Restaurant News (NRN) Power List recognizes the people who are leading and shaping the food world. Dr. Ryan was honored in the category of “The Connectors: People who are bringing together ideas, talent, and funding in the restaurant industry.” The profile of Dr. Ryan cites the curriculum innovation that has taken place at the college during his 12 years at the helm, as well as the creation of professional leadership conferences and the opening of two new campuses. “Ryan, not content to rest on the school’s reputation, has taken steps to keep the 67-year-old institution current,” writes NRN’s Ed Rubenstein. “Even as the rise of the celebrity chef introduced new exposure and scrutiny to culinary schools, Ryan helped to solidify the CIA’s image as a proving ground for future foodservice leaders.”
Dr. Ryan is a 1977 CIA graduate. His unique background includes being a Certified Master Chef, Culinary Olympics champion, and having an Ivy League degree. He earned his doctorate in education from the University of Pennsylvania. Dr. Ryan has been with the CIA since 1982, when he was recruited to serve on the faculty and develop and run the college’s ground-breaking American Bounty Restaurant. He became the CIA’s fifth president in 2001. Joining Dr. Ryan on the NRN Power List are fellow CIA alumni Steve Ells ’90, founder of Chipotle Mexican Grill, and food truck pioneer Roy Choi ’98. Also this winter, Dr. Ryan was elected to the Board of Directors of the National Restaurant Association. He has been serving on its Educational Foundation board for the past three years.
I nterview W ith M ark
BY: Francis Mailing, AOS Culinary Arts
I admit that I changed exponentially because of my externship. Quoting a line from a John Cusack film, “Skin’s thicker, instincts more developed.” I look at the new kids coming in for the very first time on their orientation week and I think back to when I was in their shoes and, man, it’s been quite the journey so far. I often daydream abou my upcoming graduation date, which looms not as far in the distance as it once did. I try to envision where I’ll end up, where I will be applying all the things that I have learned. I also try to remember why I even came to the school in the first place. I began my research three days prior to interviewing the commencement speaker Chef Mark Ladner, Executive Chef at Del Posto in New York City, which is part of the Mario Batali and Joe and Lydia Bastianich empire. Highly regarded as one of the more formidable chefs in New York City restaurants, Chef Ladner is shrouded in mystery and not at all what I expected him to be. I read interviews, articles, bios and watched Del Posto videos. The idea of a six-foot-four Michelin-starred chef being timid, reserved, and quiet was intriguing. However, what I got was one of the most honest and revealing conversations I have ever had with a chef – or anyone, for that matter. Fellow newspaper staff writer Gareth Alonso and I caught up with Chef Ladner, along with Del Posto’s Chef de Cuisine and CIA alumnus Mark Abdoo after the graduation ceremony to talk food and tales from the restaurant industry. “How does one get to the top?” or “What inspires your choice of cuisine for Del Posto’s menu?” are usually the first two questions posed by culinarians like myself who are hungry for knowledge. Chef Ladner, who left culinary school in Providence to take a job with the young Todd English, jumped at the chance for such a great opportunity. To me, that speaks volumes about a person’s character and their chance of achieving future success. However, as Ladner mentioned during his commencement speech, willingness, patience and the desire to continuously challenge oneself Culinary Culture
are the key ingredients for a culinary student. Even as he holds the title of Executive Chef at Del Posto, Ladner still considers himself a student, claiming the restaurant his “finishing school.” Under the guidance of his long time friend, mentor, and partner Mario Batali, Chef Ladner is able to immerse himself in the business and management side of the restaurant industry. When asked about the transition between opening as sous chef at Babbo to partnering with Batali, Ladner said, “It didn’t come easy. I was resistant for some time. There are some times where you struggle with yourself trying to figure out where is my time best spent. You know, when you’re responsible for that many people, it’s not about micromanaging single plates and dishes. My job is to make sure everyone else is doing their job. So it took me a while to get to that, I definitely struggled with that transition.” Making the best of it does not come without making some sacrifices. I mean, who comes into ....Continued on Page 11
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