Mise en Place Issue 59 Catering Is It For You by The Culinary Institute of America

No. 59, March 2012

ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA

catering Is It For You?

Catering: Is It For You? An inside look at what it takes to start a catering business

12 Catering to Family

One familyâ&#x20AC;&#x2122;s successful catering business

14 ICE

Ice sculpting as an art and a business

31 A Soulful Vintner

The legacy of Brother Timothy

14 20

31 16 Across the Plaza

Advancing Change! | Following the Presidential Trail Thought Leadership: Latin Style | Latin Cuisines Certificate

27 27 Gifts at Work

The Candy Man Can | Why Give? | Givingâ&#x20AC;&#x2122;s Impact Food for Good | A Soulful Vintner

Program Heats Up San Antonio | Food, Fun, and Fitness: Homecoming 2011

22 Education for Life

Kudos | Book Shelf | A Toast to Michael Weiss

32 Class Notes

Class Notes | In Memoriam

To celebrate my son’s graduation from high school, I threw an outdoor party for 75 people. I looked into catering the entire affair only to realize that with a little of my own sweat equity, I could make the higher-end food I wanted and stay within my budget. The decision made, I plunged ahead to create the menu, shopping lists, and all-important schedules. In the weeks before the party, I could be found in stores indecisively ruminating over the color and texture of paper plates and napkins or how much beer and soda would be needed to quench the thirst of a throng. Things that normally would be a

mise en place® No. 59, March 2012 Nancy W. Cocola, Editor Leslie Jennings, Designer

Contributing Writers James L. Clark Mark Erickson ’77

snap now were confounding. The salmon was to be glazed, but with what? How far in

Bruce Mattel ’80

advance could I buy haricot vert and still be sure they’d be fresh? How long should I

Jennifer O’Neill

grill the filet mignon before finishing it off in the oven? Every moment of my time was

Brigid Ransome ’12

accounted for and every decision obsessed over. It didn’t help my state of mind that the day’s forecast was for a sultry 84 degrees and I would be leaving food out for hours in the heat. So the night before the party, I took

Editorial Board Dr. Tim Ryan ’77 President

Heather Kolakowski ’02 Chet Koulik

I could create sandwiches. Back at the “ranch,” the rented tent was up, the tables were

Dr. Victor Gielisse Vice President— Advancement and Business Development

draped in my son’s school colors and skillfully decorated, the bocce and horseshoe

Mark Ainsworth ’86

Douglass Miller ’89

games were laid out strategically on the lawn, and the two 12-foot tables that would

Brad Barnes ’87

Anthony Nogales ’88

trays and flat pans that weren’t already spoken for and filled them with water, carefully put them in the extra freezer, and made “ice trays.” Just hours before the party began, I went a little mad and decided I didn’t have enough food! I ran to the local deli for loaves of Italian bread and a variety of Italian meats so

eventually hold all the food were set end-to-end on the patio. My kitchen, however, was a disaster area with every surface covered. You could barely move in there because of

Sue Cussen

Dr. Chris Loss ’93 Francisco Migoya

Jennifer Stack ’03

all the paper bags filled with extra chips, plastic utensils, bread, veggies, and desserts. I didn’t enjoy the party very much. I was too busy rushing around. Everyone else had a blast. I can’t tell you how many people told me what a wonderful time they had and how terrific the food was. Some even said, “You should go into the catering business.” I smiled politely, telling them how pleased I was that they had enjoyed the food. But inside I was screaming, “Never again!” After my own foray, I realized that catering takes remarkable skill, talent, intelligence, attention to detail, and organization. Bringing off an event that people will enjoy and remember as flawless is the ultimate in hard work. The catering profession has my utmost respect! This copy of mise en place gives us a window into some of the challenges inherent in a start-up catering business. For those considering the field, you might find helpful hints inside. Nancy Cocola, Editor n_cocola@culinary.edu

Mission

Mise en place is the college magazine for alumni and friends of The Culinary Institute of America, and reflects its principles and core values. Its mission is to foster a mutually beneficial and enduring relationship between the CIA, its alumni, and friends by: Providing information of interest about the college, its alumni, faculty, and students. Presenting substantive, balanced, and accurate coverage of major issues and events concerning the college as well as highlighting alumni leadership and contributions to the foodservice industry. Creating a forum to help alumni network and build community. ©2012 The Culinary Institute of America All rights reserved. Photography: Keith Ferris.

Passion for Flavor McCormick & Company, Inc.—a global leader in flavor—established a scholarship that benefits CIA students of Latino descent who attend our Texas or California campuses. Created to help those students

invaluable peek into the life of a successful CIA graduate. 3. Lend a Hand at College Fairs. Help us staff the CIA’s booth. Held at high schools in your region (usually in the evening), college fairs are a great way to help shape

First Woman Exec Chef on the Strip When Susan Wolfla ’94 decided to spend her CIA externship at Caesar’s Palace in Las Vegas, NV, she thought it would be a lark to explore a part of the foodservice industry she believed,

pursue their passion for flavor and

the future of foodservice.

the culinary arts, the scholarship was

4. Serve as a Mentor. Take a CIA student

partially funded by community donations

what she found there was, in her words, “amazing.”

under your wing, from application to

during McCormick’s “Asando Saboroso”

Turned out that the banquet business was her

graduation. It’s easy and rewarding. All

(Grilling with Flavor) tour. Stopping at 30

forte. Five years ago, she was hired on as a sous

you need to do is stay in touch with the

key Hispanic markets, consumers could

chef at Mandalay Bay in Las Vegas. Six months

student (by e-mail, phone, or notes) to

make a $1 donation that went to the CIA

ago, she was named the resort’s executive chef.

offer encouragement and advice, act as an

Scholarship Fund, and sample a grilled

This promotion earned her the distinction of

advocate, and in general, just be there for

taco prepared with signature McCormick

being the first female executive chef at a hotel

the student.

on the Las Vegas Strip. Susan oversees a $60

flavors. Tour spokesperson was our own Johnny Hernandez ’89.

Four Ways You Make Us Better CIA alumni are our greatest resource. Every day you reflect the CIA’s

Visit www.ciaalumninetwork.com and click on “Volunteer Programs” or contact Virginia Reilly at 845-451-1531 or v_reilly@culinary.edu to learn more.

ultimately, would hold little interest for her. But

million business that includes combined culinary teams of more than 500 chefs and cooks. Besides the banquet operations, she is also in charge of seven restaurants, in-room dining, and employee meals. Susan’s goal is to make Mandalay Bay the preeminent resort serving restaurant-quality food at catered events. Congratulations, Susan!

commitment to excellence and learning. We need your help so we can continue to draw the best and brightest students to a CIA education. Here are four easy ways you can help us do that. 1. Be a CIA Champion. If you know of someone with great potential who would benefit from a CIA education, please drop us a line. We’ll put your letter on file, and when their application arrives, they’ll immediately become eligible for the CIA’s $1,000 Alumni Referral Scholarship— thanks to you. 2. Put Out the Welcome Mat. Host prospective students, educators, and fellow alumni by having a CIA Reception at your establishment. You’ll be providing an

mise en place no.59, March 2012

susan wolfla ‘94 in the kitchen at mandalay Bay

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catering :

Is It For You?

By Bruce Mattel ’80 with Nancy Cocola A successful caterer must be able to marry the culinary talents

caterers who know how to customize their services to appeal to

of a chef with the business savvy of a CEO. For anyone who

a specific group or type of event usually continue to grow their

wants to be a caterer, a passion for cooking and entertaining is a

businesses.

prerequisite. However, that alone is not a recipe for success.

Know Your Strengths If you think that catering might be a career option for you, check your skills against the qualities that a successful caterer ought to

In order for you to build up clientele and maintain an established identity, people must associate your business with the type of events you cater, so choose your events carefully. If you are marketing yourself as upscale it is okay to cater a simple barbecue, but establishing and maintaining an identity as a caterer is

have. Some of these qualifications could be a natural part of your

important to your success.

personality or education; you might have to learn others. Or you

Some caterers believe they need to accommodate a client’s every

could hire a person or company to handle a part of the business

request regardless of how it may affect their identity or reputation.

that is not your strong suit. Here are several examples:

However, agreeing to serve the commonplace “pigs in a blanket,”

• If your culinary creativity soars, but your spelling and

for example, may not fit into your niche. By turning that familiar

grammar are not the best, contract with a high school English teacher or a professional food writer to proofread your letters,

food into Merguez sausage wrapped in filo dough and served with harissa sauce, you keep your identity intact.

contracts, and menus on a case-by-case basis. • If you’re a talented chef with a sense of style but you don’t have a clue about accounting practices, take a non-credit adult education class at your local community college, hire an accountant, or shadow a restaurant or catering manager to see how the book work is done. • If your food and business skills are terrific but your style sense suffers, either concentrate on an area of catering that doesn’t emphasize this as much or hire an assistant or catering manager with a sense of style. • If your food sense, style, and business skills are all great, but

Do You Have the Qualities of a

Successful Caterer? Excellent organizational skills Time-management skills The ability to multitask Quick thinking and problem-solving skills A friendly, hospitable personality The ability to manage stress

you can’t fix anything, offer a retainer to a full-time or retired

An extensive knowledge of ingredients

handyman or refrigerator and appliance repair person to be on

A high level of written and verbal communication skills

call. For a major function, include the cost of this person’s services as an insurance policy against culinary disaster.

Find Your Niche Catering is a popular and competitive field. Caterers who seek out a specific group or niche market have the opportunity to become the preferred caterers when that style of catering is needed. And

mise en place no.59, March 2012

Natural leadership and motivational skills Excellent networking skills Proficiency in basic accounting principles Good negotiating skills Knowledge of social and religious cultures and customs Basic mechanical skills

have truck will travel

On- or Off-Premise Catering?

at certain events such as tailgate parties or concerts. In this way, the

On-Premise Catering

the guests or attendees.

event coordinator can provide a variety of interesting casual fare to

Examples of on-premise catering operations include restaurants, hotel banquet departments, cruise ships, country clubs, catering halls, and even some religious venues. On-premise operations should be located in desirable, safe locations and have ample parking.

The greatest challenge to off-premise catering is successfully

The downside to starting an on-premise site is that the larger the

In all cases, proper care and forethought are needed when packing

facility and the closer it is to a densely populate area, the more expensive it will be to launch. However, to gain valuable experience or a steady income as a salaried employee, on-premise catering businesses are a great place to start. Off-Premise Catering The biggest benefit to an off-premise catering business is that it usually requires significantly less capital to establish than on-premise. The production facility does not need to be in a highly visible location. Minimal parking is needed, as most consultations are held at the chosen event site in order to assess the venue and plan ahead.

transporting all food, equipment, and personnel to the event site. food products for transport. Physical strength, coordination, and organization are necessary qualities for any off-premise catering crew. Endurance is paramount as transportation adds many work hours to any given day. The Catering Vehicle Consider purchasing a station wagon, sport utility vehicle, van, or, optimally, a refrigerated truck. Any catering vehicle should have an automatic transmission so anyone on your team can drive it. Whatever you purchase, register it as a commercial vehicle so you can legally display signs and access reserved parking areas. Fit your

Many restaurant operators do off-premise catering. They already have

transportation with bracing devices to hold containers, speed racks,

a production facility and can easily modify their operation for off-site

coolers, crates, and boxes to prevent them from shifting while driving.

events. One thing to remember is that off-premise caterers must rent

And always keep the vehicle well maintained and cleanâ&#x20AC;&#x201D;unsanitary

equipment for the majority of their events. It is therefore important for

conditions can lead to Health Department violations.

a caterer to establish good relationships with reputable party rental companies to ensure the quality of any rented items. Mobile Catering

Transporting Food

Packaging for Transport Pack food in rolling cabinets, thermo-insulated containers, and coolers, which can also be used at the venue to keep food hot or cold.

Mobile catering is the most flexible off-premise type of catering and

Liquid foods should be packed in containers with tight-fitting lids.

has gained enormous popularity of late. From the traditional trucks

Square containers will save space. Use sturdy sheet and hotel pans

that bring breakfast and lunch items to patrons at railroad stations,

to lay out portioned food; wrap them completely with plastic film

construction sites, or office parks to RVs or tractor-trailers that focus

whenever possible. Similarly, open rolling racks of food should be

on a specific high-end cuisine, mobile catering is an excellent start

wrapped entirely in plastic film or covered with a thermo-insulated

for someone interested in catering. Many modern â&#x20AC;&#x153;Foodâ&#x20AC;? trucks offer

canvas. Encourage all employees to lift catering products and

specific types of popular international street food and may collaborate

equipment safely and properly. To avoid injury, larger deliveries should

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never be made by one person. More safety-related information and

Signage

tips can be found online at www.osha.gov.

Signs can serve as a primary marketing tool for on-premise caterers.

Menus Preparing food for catered events is very different from food prepared à la minute in a restaurant. Some popular restaurant menu items often requested for catering events will therefore require modification. And even then, foods practical for a sitdown banquet may not be realistic for buffet service, and vice versa. Fresh asparagus can successfully be served hot at a sit-down banquet by reheating it right before plating. However, asparagus placed in a chafing dish on a buffet will overcook and deteriorate rapidly. Although catering clients may have specific food requests, their main priority is that the food is wonderful, and they will take a credible event planner’s suggestions seriously. And, of course, be aware that food served to its disadvantage can damage the caterer’s reputation as well.

Pricing Your current clients and the people they refer may share pricing information. That is why consistent, fair pricing is necessary to the growth of your business and your reputation. You will have an advantage if your products are all a little different from those of the

Before ordering a sign, be sure to check into what kind of signs are permitted under local building code. An off-premise caterer might invest in premium signage for its vehicles instead. Magnetic signs have the advantage of being transferable to different vehicles. Brochures, Business Cards, Forms, and Stationery All of your print materials make a statement about the quality of your business. Consistency is important. Use concise, easy-to-read print on quality paper stock and be sure to include your logo, contact information, and company catchphrase, if you have one, on all of your promotional materials and correspondence. Unless you have a computer with cutting-edge graphic design software and high-quality printing capabilities, it’s better to have a professional printer handle the creation of any business documents that contain graphics. Costcutting techniques, such as the use of cheap paper or clip art, can create a negative impression with potential clients. Advertising Media Choosing specific advertising media is difficult for a caterer, especially when the business has recently opened. The most important thing to remember is, no matter the type of media you choose, be sure the advertising will be seen by the demographic you wish to attract.

competition. Differences can include variations on popular menu

Trade and Lifestyle Magazines

items, unique methods of decorating, singular tabletop design,

Newspapers and magazines provide a lot of viable advertising

attractive employee uniforms, and innovative services that the

opportunities for caterers. Some, such as Specialty Coffee Retailer,

competition does not offer. Attention to these elements will make for a memorable event and make it more difficult to compare your business with that of the competition.

Marketing Plan Your initial marketing plan should target the market outlined in your business plan. It should include funding for digital photos, business cards, brochures, stationery, vehicle signage, ads in local media, a website, and a scheduled tasting for corporate marketing and event-planning executives during your first months of business.

Architectural Digest, and National Real Estate Investor, target a specific profession. Others, like bridal or wedding magazines, foodservice industry publications, and city guides designed for tourists, appeal to people with specific interests. If you are interested in advertising in any periodical, first ask about its circulation and the frequency of publication. A one-time shot to a relatively small number of subscribers may have little or no impact. Other important information to know is the average per capita income of its subscribers, the average amount subscribers spend on entertainment, the area of its distribution, and where in the magazine your ad would do best. The sales representative should be able to answer all of these questions.

The two general markets that caterers target are public and private

Ask for discounts for a long-term contract or running your ad more

corporations or companies, and individuals. A marketing budget

frequently. And inquire about a free test ad to see if the publication’s

should be divided between these two areas—social and corporate—

readership responds. Some companies might “trade out,” or offer an

because each needs to be marketed differently. But whatever

ad in exchange for catering services valued at the same amount.

advertising mediums are used, it is a caterer’s specialized services that will set the company apart from its competition. Conducting

Radio

simple research on a potential corporate client and designing a

Radio advertising is very effective for catering businesses. Ask the

creative and practical menu may create a competitive edge. The

radio sales representative questions about the station’s demographics—

research may be as simple as a conversation with a company’s

such as the times and days of the largest listening audience; and the

events person or as formal as a questionnaire you work up that

age, per capita income, area of residence, and primary professions of

contains questions about eating habits and preferences.

its listeners—and make sure they jibe with your own target market. The

mise en place no.59, March 2012

radio station will usually help with the production of the ad or refer

as well as business cards, brochures, and client lists for attendees to

you to a company that specializes in designing commercials made

take with them.

for radio. Radio ads should also be run repetitively. Unlike print ads, radio ads are ephemeral. They are usually only effective when broadcast during the same time period of the day—over and over again. Many radio ads have a jingle, catchphrase, or accompanying music that becomes familiar to the frequent listener. Caterers should consider these

Bridal and trade shows are another great way to get your name out there. Although it is rare for a caterer to book a wedding at a bridal show, attendees are there to gather information and usually make contact with a caterer at a later date.

options and consult with station personnel in order to make wise and

Hotel and restaurant trade shows, retail food shows, and even street

appropriate choices that best represent the business.

fairs are also opportunities for caterers to display and market their

Websites

goods. Many chambers of commerce host expos designed to showcase local businesses. These are excellent marketing venues as well as

The Internet is probably the most commonly used business-marketing

opportunities to network with other local businesses, which commonly

tool. For a relatively low investment, a caterer can construct a

recommend each other to their customers.

website and establish e-mail communication, allowing potential clients to browse its offerings and contact an event planner to set

Piggybacking

up a consultation. Careful planning must go into the design of the

Some caterers piggyback on another business’s marketing campaign.

site, however. Web design companies can provide the graphics and

For example, a realtor who specializes in upscale residential properties

programming needed and strategically “locate” the site so that

may want to underscore the entertaining potential in a high-end

a simple keyword search prompts a search engine to list it at the

property. A caterer might offer elegant, butler-style hors d’oeuvre and

beginning of the search results. Update your website often—especially

beverages at an open house in exchange for being allowed to hand

your client list. Showcase seasonal and holiday menus. And always

out his or her own promotional material. Quite often, it’s a win-win

provide an e-mail link to an event planner.

situation.

Show and Tell

Employees

There are many other ways, sometimes much less costly, to promote a catering business. Some caterers will discount their services when asked to cater events for non-profit or charitable organizations. In exchange for the discount, the host organization promotes the catering company by listing its name on all correspondence for the event, including mailings, brochures, and menus. In addition, the

The quality of a catering company’s staff can determine whether the business will survive and grow or fail. Excellent food prepared by competent cooks but served by poorly trained or inexperienced wait staff can spoil an event. Similarly, poorly prepared food cannot be overcome, even by the most competent servers. Finding and managing

organization persuades the media covering the event to mention the

staff can be the greatest challenge of running a catering business.

caterer by name. Depending on the type of organization, discounts

It may surprise you to learn that when you’re opening a new catering

and donations may even be tax deductible.

business, you should err on the side of too many, not too few,

You should be careful when choosing any type of event to which your

employees. The reason? You will save time and money by training

business will be linked in a public way. If you cater a political party’s fund raiser, for example, you may be labeled as a supporter of that

a group of new employees at once. It’s much more efficient to have already trained staff poised to handle the growth of the business

party—even if you’re not.

instead of scrambling to find and train additional employees when

Scheduled Tastings

all training when writing your business plan.

Potential clients and event planners can be invited to open houses or scheduled tastings to sample food, view banquet rooms, and get a sense of how a caterer operates. Such tastings are yet another way to market your product. Quality caterers include a sample table complete with linens, floral pieces, and dinnerware in their displays. Most will also have uniformed service personnel help staff the tasting and serve

Bridal and Trade Shows

demand increases. It is important to remember to plan the funding for

Staff Training Your staff must first be oriented and then trained to the specific requirements of your business. Your executive chef is in charge of training kitchen staff; your maître d’hôtel should train your wait staff; and your event planner/sales manager should train your sales and

samples of recommended menu items. At such events, always have

event-planning staff.

portfolios with photographs of past events your business has produced,

The objective of formal training is to give employees information and

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tools to be successful at assigned tasks before they are given the actual

the business is in trouble, thus reducing its credibility. It is wiser to

responsibilities, in hopes of preventing costly mistakes. Such training

start with some reserve capital to sustain the business during the first

can be conducted outside the workplace in a classroom setting or “on

year or so. The catering industry markets itself largely on referrals

the job” by having an existing employee become the new employee’s

and recommendations, so it may take the execution of multiple events

mentor.

before word spreads to a large market. Rather than reverse course

All training programs should have a checklist of objectives or competencies that must be met before an employee is ready to assume

midstream, consider using some of your reserve capital for more targeted advertising.

his or her position. These objectives should directly correlate with the

The professional caterer requires courage and persistence. And while

employee’s job description.

presenting great food to your customers is key, being an excellent

The Employee Handbook Many caterers have an employee handbook that details the job descriptions for each position and the expectations the employer has for all employees. In this handbook, the caterer can also detail things like workplace behavior, dress code, and hygiene. An employee handbook should also include worker safety and food safety guidelines as well as an explanation of laws regarding all types of harassment in the workplace. How to Retain and Get the Most from Your Staff The strength and growth of your business depends on keeping good

chef isn’t enough. A caterer is a keen and savvy businessperson who understands and values every single facet and function of the company. Before venturing into this arena, it is important to either take formal training or apprentice in an excellent catering operation. It’s worth all the effort, though, because catering is a fulfilling and joyful area of the foodservice industry. You are most often working with people celebrating significant life events or business accomplishments, and that can add up to a satisfying career. This article was excerpted from CIA Associate Professor—Culinary Arts Bruce Mattel’s book Catering: A Guide to Managing a Successful Business Operation.

staff. Turnover costs your business money—not to mention the impact on your own stress level. There are many ways you can retain staff. • Provide monetary incentives, commissions, or bonuses for superior performance, reliability, and seniority. • Offer health insurance benefits. • Create some flexible shifts during slower times of the year. • Pay employees promptly and increase salaries periodically. • Lead by example and join your staff in the trenches during crunch times. • Implement a strict anti-harassment policy. • Develop multiple management styles: One approach may be good for some and bad for others. • Feed employees well. Before or after catering events, offer a good family meal to show concern for your staff’s well-being. • Treat all employees with respect.

Stay the Course the First Year After your business has opened, it is important to hew to the strategy set forth in your business plan. When initial business is slow to come, many operators change their identity with the intent of appealing to a different market—by switching the menu from very fancy, upscale items to more simpler ones, for example. Changing the business identity prematurely is often a mistake. The public usually senses that

mise en place no.59, March 2012

Catering to Family When Johnny Hernandez ’89 started his catering company, True

works well together, you can cover lots of ground and cater multiple

Flavors, he stood at the helm with family members right beside him to

events per day, per meal period.

help navigate the unsteady seas of a new operation. Now, years later,

What have been some of the rough spots of working so closely with your family?

Johnny stands on the bridge with his brother and sister as his legal partners, heading up the very successful catering company in San Antonio, TX. We sat down with Johnny to get his take on running a

Working with family is like a marriage—“Till death do us part.” You

family catering business.

have to work everything out no matter how difficult the task, despite

When you first started True Flavors, what positions did your brother and sister hold?

that we actually get along very well. I don’t think there’s ever been a

We would often joke around saying that my younger brother Mark was my sous chef and my older sister Leticia was director of operations. The reality was that they both worked part-time for the first couple of years while they were still attending college. As for their real positions with the company back then, we all wore multiple hats. One minute we’d be on a sales call with a potential customer, then creating a five-course dinner, and then scraping china to pass through a dish machine—whatever it took to get the job done.

Were you the definite “leader/owner” or was there shared leadership when you started out? In the beginning I was the leader and made all the decisions. As the company has grown, each department now makes its own day-to-day decisions with the bigger, more important decisions made as a family.

Do you have a formal document with family members about ownership/partnership at True Flavors? We’re set up as an LLC in which I’m the president, my brother is vice president, and my sister is secretary. Each of us retains ownership and we have board meetings like any other corporation.

What are the advantages of having such a formal document?

how upset you are. You have to make it work. My family is fortunate time where we really had a falling-out for any reason. We have the advantage of having all grown up in and around my Mom and Dad’s restaurant and catering company together, so we all understand the struggles, stress, and work ethic that is required to run a successful food operation. Our parents mentored us all, so we share an ultimate goal of being proud of what we create.

Has bringing non-family members into the business been rocky or smooth? We’ve gotten much better over the years at identifying skills and talents, developing people, and ultimately hiring the right person. As you build better leadership skills, you get smarter and learn from your mistakes. Ultimately, that’s when things begin to go from rocky to smooth.

In two sentences, what advice would you give to an alumnus who is considering starting a catering company with family? You must have a well-thought-out organizational structure that utilizes family members in positions where they are strongest and most knowledgeable. Before you do anything, agree on what type of caterer you want to be, decide who your target customer is, and write a business plan that you can all agree on.

I think it’s good to have formalized that each of us has vested ownership. It’s also important because no one knows the future; things never go as smoothly as you may have planned. And then, you have the in-laws that become family, so you need that formal document to protect each family member’s ownership of the thing they’ve worked so hard to build.

What are some of the advantages of working with family? You don’t have to pay them on time or overtime! All joking aside, one of the most significant advantages has to be that when the boss is around, things always seem to operate more smoothly. We make it a

Left to right: Denise (sister-in-law) carrying her son; Andrew; Leticia (sister); Johnny; Teresa (mother); Mark (brother); and Leticia’s son, Jonathan

point to be at each catering event. And when you have a family that

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Implementing a Cost-of-Ownership Purchasing Strategy

Or, Cheap Equipment Can Be Really Expensive

Cheap is Sometimes the Best Choice Okay, so now you’re thinking that I’m promoting the notion that you should buy the most expensive level of equipment, no matter what it is—right? Not true. Let’s look at another item, such as a simple two-ounce ladle. Honestly, the only utility expected of a two-ounce ladle is that it accurately measures out two ounces of

By Mark Erickson ’77, CMC

a liquid, and that’s about it. And if you’ve spent any time in the

Whether you’re talking about a combi steam oven, a water goblet, or

last very long because it is often accidentally lost to the trash can.

a two-ounce ladle, most pieces of foodservice equipment are available

So you needn’t worry about buying one that’s engineered to last

in a wide range of price points, from dirt cheap to really expensive.

for a lifetime of use; its life is pretty short. Buy them cheap and,

Obviously, your purchasing department is motivated to buy from the

unfortunately, often.

lower end of that range, but how much do those cheap purchases really

kitchen, you’ll also know that the typical two-ounce ladle doesn’t

cost you? Also, how is your equipment-purchasing program aligned

Figuring in Capital Cost and ROI

with your business capitalization strategy? And furthermore, how

For bigger projects, especially start-up operations, an additional

might it impact valuation when it’s time to consider your exit strategy?

dimension comes into play, and that’s capital cost. Sure, it would

When you really think about it, effective equipment purchasing

be great to have the newest top-of-the-line dishwasher and it would

becomes far more complex than a simple price comparison.

be easy to justify the return on investment (ROI) over a long

It’s About Value and Protection

haul, but what about the impact it has on your immediate capital needs? Remember that as an entrepreneur, your goal is to own as

First, let’s consider “utility”-driven purchases.

much of your venture as possible. Does

Since the middle of the last century, it’s

buying the very best equipment cause

become common practice for goods and

you to share a larger percentage of the

services to be marketed in the good, better,

business with other investors? Let’s be

best scheme, each with a corresponding price

honest with ourselves; in the restaurant

point. Remember the old Sears Roebuck

business, the concept of risk-adjusted

catalogs where this concept was openly

cost of equity cuts deep. Maybe a used

highlighted? While at first it would seem to

dishwasher will last for a couple of

make sense to simply buy the cheapest item,

years while your business gets some

there are obviously situations when cheaper

traction, allowing you to access more

does not mean better; otherwise, why would the other price points even exist? The reason lies in a concept economists call “utility,” or, the “value” the purchaser places on what a particular good or service does for them. Seems simple, but it’s far trickier than what’s on the surface. Take a six-quart saucepan, for instance. A simple view is that the pan doesn’t add much value since all it does is conduct heat from the range

reasonable financing terms later on. While you might be dealing with higher energy and consumable costs in the short run, you are more likely to win the longer games of management control and shareholder equity when it comes time to exit. If you didn’t pick up on it, this is the old concept of bootstrapping, an approach that’s more than simply being frugal; it’s about being savvy and maintaining control of your dream.

to whatever is in the pan. But, further study reveals another aspect

We could go on with other examples, but hopefully you get the

of utility—and that is the protection of other assets, such as food. You

idea. Equipment purchase decisions, large or small, should be

don’t need to burn too much sauce to make up the difference in cost

tailored to meet both short-term and long-term objectives using a

between a cheap aluminum pan and a nice clad-bottom stainless

thoughtful and realistic calculation of ROI. But let’s also recognize

steel pan that heats more effectively and coddles a valuable (read:

that owning the most efficient, highest-ROI-yielding equipment

expensive) demi-glace or beurre blanc. This consideration extends

doesn’t mean much if it ends up costing you your business.

to more than just saucepans, too. What about a convection oven that doesn’t heat evenly and burns a couple of pans of bacon every day? Do the math. And wouldn’t you know it, oftentimes cheap equipment lasts a long time, costing even more for each day that it performs poorly.

Like the folks at Mercedes-Benz are fond of saying, it’s not the purchase price that’s important, it’s the total cost of ownership. Certified Master Chef Mark Erickson is provost at the CIA.

Face it, buying cheap equipment can cost you a lot of money.

Ice has been gracing banquet tables since the Middle Ages. Then, as now, dining was sustenance, entertainment, and a chance to demonstrate one’s wealth and status. Meals were served on long “groaning boards” that bowed under the weight of food and decorative displays created by the chefs. The designs were usually human or architectural in form, calling on the chef’s artistic abilities. Ice, with its properties of strength and translucency, quickly caught on as a decorative aspect at a meal. By the 1800s, world-renowned French chef and pâtissier to kings Marie-Antoine Carême, who was known for his obsession with architecture, was creating magnificent display pieces out of confectionery and ice. When Russian service, which plated banquet food in the kitchen rather than at the table, came into vogue, the centers of tables were suddenly bare. Enter the carved-ice centerpiece! But it was the chef Auguste Escoffier who made great food accessible to everyone and incorporated ice sculptures into the presentation of food. His most famous example of this was in honor of opera singer Nellie Melba, whose performance in the opera Lohengrin inspired the creation of the dessert Pêche Melba. Ice cream with poached peaches and spun sugar was presented in individual ice swans. Naturellement! Swans figured heavily in the opera.

www.ciaalumninetwork.com

Meanwhile, in the U.S., ice was mostly used in the presentation of ice

Ice Carving with Chef John Reilly ’88

cream. In 1867, Delmonico’s restaurant in New York City began serving

Associate Professor—Culinary Arts

lemon, orange, champagne, kirsch, or prunelle sorbets in “ice glasses.”

What got you started in ice carving?

Of course, the art of creating centerpieces has never really fallen out of

When I was a student, there was an ice carving

favor and continues to this day.

club on campus. There had been an ice carving

The CIA’s own beloved teacher and mentor, Joseph Amendola, was a master of the art of ice sculpture. He taught “generations” of CIA students how to carve ice. In 1994, he wrote Ice Carving Made Easy to codify the art. He even came back to the CIA every now and again to work with students and share his ice carving knowledge. We recently found an archive of pictures that show a little of the history of icecarving at the CIA, and thought it would be fun to share it with you.

class at one time that was removed from the curriculum. On my externship at the Hyatt in Minneapolis, I was able to create everything from swans and baskets to tropical fish and hearts at least once or twice a week.

Have you been able to work as an ice carver? For a time I had a business as an ice carver. I was able to get my 300-pound, 22" x 10" x 44" ice blocks from the local ice hut in Kingston. I was also able to store my creations there. Since all the local huts were gone, it was harder to keep it up.

How has the art of ice carving changed over the years? In a word, technology. Handsaws and chisels have given way to chain saws and the Dremel®. The carving has become more detailed and can be accomplished in less time.

What are clients looking for in their ice carving today? An ice carving at an event is considered an indulgence and offers a little status. These days, clients are often corporations. Company logos are a huge seller. Colored ice that shows to best advantage under black light is also popular. Human figures are the most prized. At private parties, designs for caviar bars and drink luges are considered functional and are very popular.

What should alums do if they want to pursue a career in ice carving? There is always going to be a place for ice carving in the catering business. I’d suggest they attach themselves to someone who does carving so they can learn, and then offer themselves as ancillary service providers to caterers.

mise en place no.59, March 2012

Advancing Change! The Culinary Institute of America has announced the creation of

Sodium Intake, which was mandated by the U.S. Congress to make

a new organization within the college—the Industry Leadership

recommendations about reducing sodium in the American diet.

and Advancement Division. Created to integrate the CIA’s thought leadership and institutional support initiatives, the division will be co-led by Victor Gielisse and Greg Drescher. The group will be responsible for CIA industry leadership, corporate relations, alumni relations, career services, strategic partnerships, conferences, new media, and consulting services.

The CIA is pioneering new research, international programs, and other leadership initiatives in the critical areas of health and wellness, sustainability and food ethics, world cuisines and cultures, and professional excellence and innovation. The Industry Leadership and Advancement Division is responsible for directing these programs and gaining the institutional support they require.

“At a time of major changes within our country and the food

It will drive the expansion of thought leadership in these areas

world we serve, this new organization will bring attention to the

through its annual conferences. These include the Latin Flavors,

innovative programs and thought leadership the CIA provides,”

American Kitchens and Healthy Flavors, Healthy Kids conferences

explains CIA President Tim Ryan. “The Industry Leadership

at the CIA’s San Antonio campus, as well as the renowned annual

and Advancement Division will more fully demonstrate how CIA

Worlds of Flavor® International Conference and Festival.

teaching and research add tremendous value to our industry and society.” Victor Gielisse will serve as the vice president of advancement & business development for the new division. He formerly served as associate vice president for business development for the CIA, where he directed the college’s relationship within the foodservice industry for business development and consulting. Earlier he served as dean of culinary and baking and pastry studies for the CIA’s degree programs. Gielisse is one of 66 Certified Master Chefs in the United States, and holds a bachelor of science degree, a Master of Business Administration, and a Doctor of Business Administration from The School of Administration and Management of California Coast University. Greg Drescher will serve in the newly created role of vice president of strategic initiatives & industry leadership. In his previous role as executive director of strategic initiatives, he was responsible for conceptualizing and developing the CIA’s many thought leadership initiatives for the foodservice and hospitality industries. Drescher was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America in 2005. The following year, he was honored with Food Arts magazine’s Silver Spoon Award. In 2007, he shared a James Beard Award for his work in developing the CIA’s Savoring the Best of World Flavors DVD and webcast series. Drescher has also served on the Institute of Medicine’s Committee on Strategies to Reduce

Victor Gielisse (left) and greg drescher (right)

Following the Presidential Trail As CIA president, Tim Ryan ’77 looks for fresh educational

Senator Supports CIA’s Proposed Farming Program

opportunities for students, faculty, and industry professionals every

Anton Plaza was filled with staff, faculty, and the media when

chance he gets. These last few months, he’s turned his dinner at

U.S. Senator Charles Schumer joined President Ryan, Hudson

elBulli into an educational experience for students; fostered a

Valley Economic Development Corporation President Mike Oates,

partnership with the Basque Culinary Center that will offer new

and other economic development officials from throughout the

challenges to our faculty; and worked within the political system

Hudson Valley to announce his push to help the CIA obtain U.S.

to gain favor for a sustainable farming project.

Department of Agriculture funding to create a new Sustainable Farming Program. Through the USDA’s Sustainable Agriculture

president ryan and basque region president patxi López

Basque-CIA Partnership

Research and Education program and the Beginning Farmer

Patxi López, the president

program would support the growing of products that are currently

of the Basque Regional

in demand at local stores and restaurants in the Hudson Valley and

Government, was on

help to introduce new products and new markets. “The Culinary

campus last October

Institute of America believes that there is an inextricable link

to sign a partnership

between chefs and farmers, and we support sustainable practices

agreement between the

through education and research across our curriculum,” said Dr.

CIA and the Basque

Ryan. “We are very grateful for Senator Schumer’s recognition of

Culinary Center (BCC)

these initiatives, and the opportunity to expand them with grant

in San Sebastian, Spain. It is designed to foster educational and

Development program, the CIA would be able to mobilize its Sustainable Farming Program help Hudson Valley farmers. The

funding from the U.S. Department of Agriculture.”

cultural exchanges and advance a greater understanding of foods, wines, and the culinary heritage of the Basque region. The CIA and BCC will collaborate on designing a faculty exchange program and explore the possibility of jointly publishing an international gastronomic sciences journal. The new partners will also consider expanding the CIA’s ProChef® program to the Basque Culinary Center as a location for European culinary professionals to acquire advanced certification.

President and Students Burn the Midnight Oil President Ryan and Modernist Cuisine author Nathan Myhrvold were lucky enough to share one of the last meals served at Ferran Adrià’s famed restaurant elBulli before it closed. Upon his return, President Ryan gave a slide presentation before a packed house of students that covered the 50-course meal at elBulli; highlights of a meal at El Celler de Can Roca in Girona, Spain; and a tour and meal at Barcelona’s famed Bouqeria Market. Beginning at 9:15 p.m., the evening didn’t end until the early morning hours of the next day. President Ryan put it best when he said, “Only at the CIA would a bunch of 20-somethings hang around that long to hear about a meal that included prawn brains, germinated pine nuts, and hare’s blood cocktail. The students enjoyed it and it was a lot of fun for me.”

mise en place no.59, March 2012

senator schumer and president ryan on anton plaza

Thought Leadership:

Latin Style At the 2011 Latin Flavors, American Kitchens Conference, hosted by the CIA at its San Antonio, TX campus, more than 170 foodservice industry leaders were joined by a prominent collection of Latin cuisine experts from across the Americas. Such visiting chefs as Rick Bayless of Frontera Grill in Chicago, Roberto Santibanez of Fonda in Brooklyn, and Humberto Dominguez of Restaurant Kakao in Guatemala joined the

rick bayless talks latin cuisine

CIA’s Latin cuisines faculty to educate and demonstrate. Hot trends in Latin cuisines highlighted during this year’s conference included the indigenous flavors of Argentina, Brazil, Ecuador, and Guatemala, and the growing interest in handheld foods like tortas, postres, tacos, tostadas, and burritos. In addition, significant time was spent exploring the use of smoke and the grilling traditions in Latin American countries, as well as new concepts for featuring Latin flavors in cocktails and bar foods. The conference helps chefs and restaurateurs better understand how to create foods that feature authentic Latin flavors and cooking methods in various foodservice environments. Some of the volume operators who attended were On The Border

chef juan ramón cárdenos demos at outdoor grill

Restaurants, Applebee’s, Carlson Restaurant Group, Yum! Brands, Dunkin’ Brands, Delaware North Companies, and Sodexo. New business applications for products and menus that reflect the adventurous and changing palate of the American public were explored. With more sophisticated consumers in a perpetual quest for new and authentic flavors, this conference was a wonderful opportunity for companies to gather and learn more about how they can respond to customer demand. To learn more about the CIA’s Latin Flavors, American Kitchens conference, visit www.ciaprochef.com. Interested in broadening your knowledge of Latin cuisines? Why not consider the CIA’s new Latin Cuisines Certificate Program. For more information, visit www.ciachef.edu/lccp. (See p. 19)

chef euda morales demos authentic guatemalan cuisine

! w e N Fueled by consumer demand and demographic shifts, Latin cuisine

researched many of the traditional, and sometimes endangered,

is one of the hottest segments of the foodservice industry. For the first

ingredients and techniques of Mexican and Latin American cuisine.

time, restaurant patrons are demanding both authentic and creative interpretations of all the traditional foods of Latin America. This demand requires that chefs be more knowledgeable than ever about these unique, regionally diverse cuisines.

“I’ve dreamt for years that we would be able to understand the cuisines of Latin America the same way we understand the cuisines of Europe—that someone would distill the cuisines for us so that we can communicate them to others,” says Chef Rick Bayless, chairman of

The CIA’s Latin Cuisines Certificate Program (LCCP) goes far beyond

the CIA’s Latin Cuisines Advisory Council. “The CIA’s Latin Cuisines

what is taught at an introductory level in most culinary arts curricula.

Certificate Program will do that. And it is going to launch us into the

It is designed specifically for those chefs who possess an approved

future in terms of Latin cuisine here in the U.S. and beyond.”

associate or bachelor’s degree, or certificate in culinary arts and have a serious interest in deepening their knowledge of Latin cuisines and acquiring a specialization that can help advance their careers.

In conjunction with the college’s expanded educational offering, the CIA San Antonio will open a new pan-Latin, full-service restaurant in early 2012 on the campus. Overlooking the San Antonio River Walk,

Students will be immersed in the unique ingredients, culinary

the restaurant will serve as a classroom for CIA students, as well as a

techniques, and cultural traditions that span this rich part of the

showcase for visiting Latin American chefs. By sharing their in-depth

world. Over the two-semester, 30-week period, exploration of flavor

knowledge of regional Latin cuisines, they will enrich the educational

development and culinary expression will be guided in small class

experience for our students. And patrons of the restaurant will enjoy a

settings by the CIA’s experienced and knowledgeable Latin cuisines

rare opportunity to experience the outstanding work of these chefs in

professors. Additional insights from visiting Latin cuisines experts will

the United States.

round out the experience. The course of study includes the foods of Peru, Brazil, Mexico, Central America, the Caribbean, and more.

The 30-week program will welcome its first class of students in March 2012 at the college’s campus in San Antonio, TX. For more

The program’s expert faculty members include chef-instructors and

information, call 1-800-CULINARY (285-4627) or 210-554-6400, or

Latin cuisines researchers Iliana de le Vega and Elizabeth Johnson-

visit www.ciachef.edu/texas.

Kossick. During their extensive travels, they have documented and

Food, Fun, and Fitness By Jennifer O’Neill

Rain and wind could not dampen the spirits of more than 175 alumni and friends who gathered for Alumni Homecoming 2011 on October 14–15. From as far away as Seattle and Alaska, and representing the classes spanning the 1950s to the 2000s, alumni enjoyed great food, dancing, karaoke, learning experiences, and culinary demos. Television personality and celebrity chef Rocco DiSpirito ’86 gave an engaging presentation focused on taking traditional comfort food and re-envisioning it in a healthy, yet delicious way. Before everyone’s eyes, a fried chicken recipe was transformed from a 680-calorie indulgence into a 291-calorie healthy meal by using a combination microwave/flash frying technique. Dessert was an inventive panna cotta prepared with Greek yogurt instead of the heavy cream traditionally used to make the Italian specialty. These recipes can be found in Rocco’s new cookbook Now Eat This! Diet, which he signed for alumni following his presentation. Imaginations were further sparked during two other terrific professional demonstrations. Derek Corsino ’07 presented a lively and impressive demo on cake construction. He and his expert cake creations have been featured twice this year on Food Network Challenge. Dennis Chan ’00 delighted fellow graduates with tastes of his signature “hip Asian comfort food,” which is featured in his cookbook by the same name. Alumni marveled at the innovation and fresh flavors that typify Dennis’s dishes.

www.ciaalumninetwork.com

New this year, and a big hit with many alumni, students, and staff, was the “Run for Your Knives” 5K Walk/Run. Co-chaired by Alumni Council member Robert Kabakoff ’86 and his employee and fellow alumnus Travis Strickland ’08, the walk/ run drew more than 30 eager fitness enthusiasts who got up at the crack of dawn to participate in the event. Alumnus Ken Arnone ’92 ended up the winner in the men’s category, and alumna Melissa Libman ’08 won the women’s category. We’re

and they’re off!

already planning to make next year’s race even better.

robert kabakoff ‘88

2nd Place Winner Cheryl Ann Niedzwiecki ’86

future cia students

louis vassalotti ‘73

President Tim Ryan ’77 treated the alumni group to an informative

that the best schools with the most prominent reputations, like

and high-tech campus update, complete with a “virtual tour” of the

Harvard and the University of Pennsylvania, boast a high rate of

campus master plan. He outlined the college’s vision for much-needed

alumni giving, which makes the schools more attractive to funders.

dormitories, state-of-the-art kitchens and education center, new retail

Dr. Ryan asked the alumni to consider a gift of any size to help advance

stores, an expanded bookstore, and many other exciting changes for

the CIA’s significant goals.

the Hyde Park campus. These brick-and-mortar improvements will make it possible for the CIA to remain cutting edge in the areas of culinary education, research, and thought leadership. The college

To top off two memorable and fun-filled days, a “Down-Homecoming” barbecue luncheon was enjoyed under a large outdoor tent.

is working to raise $101 million through the college’s Building on

Join us for Homecoming 2012 next fall—we’d love to welcome you

Excellence Capital Campaign. In his talk, President Ryan emphasized

back to campus!

the importance of alumni giving back to their alma mater. He noted

mise en place no.59, March 2012

Walk-Around Dinner. Proceeds from the event support the Vintners Hall of Fame and the CIA Scholarship Fund.

Wall Street Journal Honors Ells The Wall Street Journal’s WSJ Magazine recognized Steve Ells ’90, founder and CEO of Chipotle Mexican Grill, as the 2011 top innovator in the food industry. The event was held at the Museum of Modern Art in New York City on October

KUDOS Women Steels Show Their Mettle

2011. According to WSJ Magazine, “Chipotle founder Steve Ells’ quiet insistence on well-raised meat and local and organic produce at his multibillion-dollar chain is changing the way America eats, one burrito at a time.” Steve recently hired James Beard Award winner Nate Appleman ’99 as culinary manager. Nate played a big part in launching Steve’s first ShopHouse Southeast Asian Kitchen in Washington, DC. The menu of build-your-own bowls and banh

The CIA women’s volleyball team completed a dream season by

mi sandwiches are served up with Ells’ usual attention to flavor and

sweeping its opponents in both the semifinals and finals at the Hudson

efficiency.

Valley Women’s Athletic Conference (HVWAC) championship on October 30, 2011. This accomplishment is even more stunning when you realize that it was the first year volleyball was a varsity sport at the CIA. The Steels beat the College of New Rochelle to win the semifinals and then went on to beat St. Joseph’s College to win the title. Steels sophomore Jeanne Casagrande was named the conference tournament MVP. Three players were named to the 2011 All-Conference Team— Casagrande, freshman Corrine Williams, and junior Camelia Fuertes.

How Do You Spell Success? BPS! As part of their Foodservice Management course, BPS seniors design and execute events that are marketed to the public. These capstone projects occur right before graduation and have traditionally included a community service component. The graduating class of November 11, 2011 created five well-received events: A Masked Night in Venice, Food From Around the World, A Salute to Our Troops, A Fall Harvest, and A Dinner to Die For. Total ticket sales were $65,766.

And the icing on the proverbial cake was the naming of Steels

After expenses, the class was able to donate $24,602 to a variety of

volleyball coach Jaime Floryan as HVWAC Coach of the Year.

local Dutchess County charities. Yup, BPS spells SUCCESS!

“Go Steels!”

Vintners Hall of Fame Celebrated The Barrel Room was the site for the 6th annual Vintners Hall of Fame ceremony on February 20, 2012 at the CIA at Greystone. The new crop of inductees included: Peter Mondavi, Sr., Charles Krug Winery; Professor Albert Winkler, UC Davis; Joe Heitz, Heitz Cellars Napa Valley; Myron Nightingale, former winemaker at Beringer; John Parducci, Mendocino County wine pioneer; Richard Sanford, legendary South Coast vintner; and Dr. Eugene Hilgard, one of the fathers of modern soil science. “These inductees are the leaders who helped California become the center of the American wine industry while producing some of the best wines in the world,” said President Tim Ryan. The induction ceremony was followed by a Celebrity Chef

revelers at a masked night in venice

www.ciaalumninetwork.com

CIA Wins Big First-place blue ribbons bedecked the table of the CIA’s Frank Lloyd Wright-inspired presentation at the Société Culinaire Philanthropique’s 143rd Salon of Culinary Art at the International Hotel, Motel & Restaurant Show last November in New York City. Interpreting the essence of Wright’s renowned Prairie School architecture, CIA faculty and students created a tablescape that captured the imagination. The team members also demonstrated their skill at working together to create an integrated showpiece with unique individual elements, all impeccably produced. All cash awards received by the winners were donated to the CIA Scholarship Fund. Our list of first-prize winners is long, and very much worth noting here!

Sugar display: Joseph Utera, CEPC First Prize and Best of Show Chocolate display: Todd Knaster, CMB First Prize and Best of Show Wedding Cake display: Arisa Suzuki (student) First Prize and Best of Show Bread display: Hans Welker, CMB First Prize and Best of Show Special Occasion Cake: Justen Nickell ’09—First Prize

above: todd knaster’s best of show chocolate display

Meat Presentation/Platter: Howie Velie, CHE—First Prize Meat Presentation/Platter: Sergio Remolina, CHE—First Prize

below: gorgeous chocolates

Prize of Honor: Todd Knaster, CMB

above: joseph utera’s Best of show sugar display

right: arisa suzuki’s winning wedding cake

Book Shelf Cook Like a Rock Star

125 Recipes, Lessons, and Culinary Secrets By Anne Burrell ’96 This book is written to satisfy the appetites of all cooks—from beginners to experts. Anne’s signature style comes through loud and clear in her debut cookbook. The 125 rustic yet elegant recipes are all based on accessible ingredients and are peppered with encouraging notes and handy tricks to help the user meld efficiency and fun with culinary success. From truffled deviled eggs to sweet and spicy sausage ragù to killer mac and cheese with bacon, Anne shares the culinary secrets that led her to hosting her own Food Network hit show, Secrets of a Restaurant Chef.

Cookies at Home By Todd Knaster With beautiful, full-color photography throughout, Cookies at Home with The Culinary Institute of America offers 100 delicious cookie recipes, from classic to contemporary and sweet to savory, that are sure to please the cookie lover in your life. Under the expert guidance of CIA Associate Professor in Baking and Pastry Arts Todd Knaster, specific cookie-making techniques for drop, bar, rolled, molded, and piped cookies are revealed and made easy to master. There is even a chapter on décor and packaging. From easy chocolate chip cookies to luscious lemon meringues and French macaroons, this book will take cookies to new and delicious heights.

Guide to Purchasing By Brad Matthews and Thomas Schneller The Guide to Purchasing offers buyers a road map for identifying, evaluating, and choosing vendors; managing inventory; purchasing meat, poultry, and fish; writing product specifications; and staying on top of ever-changing food industry trends. Written in an engaging style by CIA Director of Purchasing and Storeroom Operations Brad Matthews and CIA Associate Professor in Culinary Arts Thomas Schneller, the Guide to Purchasing is an essential reference tool and guide for those in the field.

www.ciaalumninetwork.com

State of the art.

Through eight editions and with more than a million copies sold, The Professional Chef is a classic and essential kitchen reference for both professionals and serious home cooks. On sale now, this completely revised and updated spectacular new edition includes nearly 900 recipes, more than 800 photos, plus new sections on seasonality and sustainability, barbecuing, sous-vide cooking, and plated desserts, to name a few. For the first time ever, The Professional Chef is also available for the iPad as a revolutionary digital cookbook that sets the standard for high-end consumer, professional and educational culinary products.

Some of the features for the digital edition include: • 110 technique videos • Recipe slideshows • Product ID guided tours • Self assessment tools • Note sharing

Wiley and the Wiley logo are registered trademarks of John Wiley & sons, Inc. All other trademarks are property of their respective owners.

mise en place no.59, March 2012

A Toast to Michael Weiss Wine Teacher Extraordinaire By Brigid Ransome ’12

For the CIA’s Charmer Sunbelt Group

and embrace a sense of adventure. I believe

Endowed Chair in Wines and Spirits

that every student should travel and go beyond

Professor Michael Weiss, his profession is

his or her comfort zone, culture, and country.

all about people, though not necessarily

Q: What is the greatest challenge you face as an educator when teaching what is arguably the hardest course on campus?

customers. As a professor at the college, his people are students. And serving up a meaningful education is his life’s work.

Q: This is your 20th year as an educator. How have students changed over time?

A: It definitely is accommodating all the different learning styles within a large group of students. I have to derive a method of

A: I’ve found that the students of the current

teaching that achieves the highest results.

generation are more inquisitive in terms of

The challenge there is that what’s positive

fusion and combining taste elements from

for one student isn’t positive for another.

different cultures. When I first started, it

Some students are visual learners and others

was all about classical French cuisine and

auditory. The challenge is to always maintain

technique. The students of today are keenly

a level of consistency and professionalism

aware of variety and the choices they have

in the classroom, while being humane and

in food.

engaging.

Q: Have you changed the approach you take to teaching over the years? How?

Q: What is the most rewarding aspect of teaching the wines class?

A: In my class there is always a vast amount of information to

A: The most rewarding part of teaching this class will always be,

communicate, and although the core curriculum hasn’t changed,

well, teaching the class. It is seeing that “light-bulb” moment when

there is now a greater emphasis on taste interaction. And when it

a student gets it and can apply that understanding in an exam. I

comes to my actual teaching style, I’ve realized that sometimes my

love seeing how beneficial the wine/food pairing “Tower of Power”

direct approach could be misconstrued as aggressive. I’ve found a

I use in class is long after students have left the CIA, and how the

way to be more effective in a more engaging fashion.

class has helped each student on his/her individual path.

Q: Wine is a broad, sometimes overwhelming topic for even the most educated culinarian—is there any aspect of the topic that you find particularly challenging?

Q: If you weren’t a wine and food educator, what other career would you choose?

A; I believe that if you are well-educated about wine, you won’t

after more than 25 years of teaching and 28,000 students, I am

feel overwhelmed. You’ll have knowledge and experience to

a much better educator and I have no regrets about my career

support you when you come upon something new.

choice.

Q: You use lots of anecdotes to lead your students through the complex topic of wine. What role do they play in the educational process?

Those of us who’ve taken Professor Weiss’s Wine Studies class are

A: Anecdotes add a theatrical element to the information, whilst

choice. “There really is nothing more gratifying.”

integrating pertinent test material. My personal stories also color

Brigid Ransome is a brand-new alumna of the college, having just received

the material by giving it humanity and inspiring students to travel

her AOS degree in March 2012.

A: I would be a chef. Though I really get to live that profession every night when I cook dinner for my wife Jenny. But frankly,

thankful that he chose to teach about wine instead of cook. It’s clear when he speaks about his life’s work that he made the perfect

www.ciaalumninetwork.com

The Candy Man Can By James L. Clark

If you remember the song “The Candy Man” from the movie

want the students to know that as a company we believe in what

Willy Wonka and the Chocolate Factory, you know that Wonka

they are doing and are excited to support the next generation of

asks, “Who can take tomorrow, dip it in a dream?” Well, that is

chocolatiers and pastry chefs who inspire our brand every day.”

exactly what three executives from Godiva Chocolatiers, Inc. are doing for CIA students—helping tomorrow’s dreams come true. Godiva President and CEO Jim Goldman, Senior Vice President of Global Research & Development Wayne Puglia, and Executive Chef Chocolatier Thierry Muret are the driving force behind the Godiva Chocolatier Scholarship. The expendable scholarship is for the college’s AOS and BPS baking and pastry arts students who are passionate about chocolate making. “We want to foster pastry chefs’ learning and appetite for chocolate throughout their schooling and their careers. Through the Godiva Chocolatier Scholarship, we hope to provide opportunities for students to follow their dreams of working in the pastry, baking, and chocolate industry,” says Goldman. In addition to their philanthropic contribution to the CIA’s

In September 2011, Casey Shea ’11 was awarded the first Godiva Chocolatier Scholarship. In a process that evaluated both financial need and creativity when using Godiva products in an original recipe, both Casey and her dark-chocolate-dipped Cappuccino Bonbons were winners. See page 29 for Casey’s story. With the shared value of excellence as a solid foundation, Godiva and the CIA have created a series of opportunities for CIA students. Whether acting as a proud sponsor of the recent Flavor! Napa Valley Food & Wine Festival—the proceeds of which go to the CIA Student Scholarship Fund—or as benefactor of the largest baking and pastry scholarship now available to CIA students, Godiva is certainly making students’ dreams for tomorrow come true. James Clark is a CIA advancement officer.

scholarship program, Goldman, Puglia, and Muret have committed themselves to the hands-on education of our students. Beginning in spring 2012, the Godiva Chocolate R&D Externship will be available for baking and pastry students. Under the tutelage of world-renowned chef chocolatier Thierry Muret, students will work in the company’s Pennsylvania facility and be involved in all aspects of product development. Muret says, “We believe giving students an opportunity to work with our chef chocolatiers through this unique externship program will provide an unprecedented learning experience for the students as well as our chefs.” The union between the CIA baking and pastry program and Godiva—whose brand has been synonymous with excellence in fine chocolate for nearly 90 years—is a

left to right: chef chocolatier thierry muret, duff goldman ‘98, and casey shea ‘11

natural affiliation. Puglia explains. “We

mise en place no.59, March 2012

Why Give? Rudi Flik

Founder and CEO, FLIK International, Retired

What makes giving meaningful? We start with the premise that giving opens doors and minds, feels good emotionally, and serves a noble purpose. Every time we give back, we fulfill our innate sense of responsibility to others. By supporting our industry, we are helping those who share our lifelong passion for it. And finally, when we see the positive results of the CIA’s continuing education for faculty and scholarships for deserving students, we know we are investing in the future of our industry.

What Motivates You to Give? In the case of the CIA, we recognize a perfect fit to integrate our passion for school-to-career education—exemplified by the National Restaurant Association Educational Foundation’s (NRAEF) ProStart® program—with the myriad opportunities afforded by this leading culinary college. Our faculty travel grant ensures the opportunity for educators to fulfill a desire to keep exploring culinary, travel, and social opportunities that better serve students and the CIA.

How Do You Give? We give via the three T’s—Time, Talent, and Treasury. At

We enjoy witnessing the immense difference giving makes

the CIA, we have done this through various scholarships

to educators and students, and the way the resulting

and externships with FLIK International, the company my

professional and personal growth of those affected will

wife Julie and I founded in 1971. Julie has also exercised the

impact society in general.

three T’s as director on many boards over her professional career—the American Dietetic Association, the Society for Foodservice Management (past president), the NRA, the NRAEF (past chair), the Department of Labor’s Advisory Committee for Apprenticeship, and the School of Hotel Administration/CIA Alliance Industry Advisory Board.

www.ciaalumninetwork.com

Giving’s Impact Casey Ann Shea ’11 AOS in Baking and Pastry Arts

Recipient: Katharine Angell Scholastic Achievement Award Godiva Chocolatier Scholarship, S. Pellegrino® Sparkling Natural Mineral Water Scholarship

The Beginning Baking was something that I enjoyed from an early age. It was an activity to which I gravitated, and it provided me with a lot of comfort. One day, I was lamenting to my best friend that I didn’t know what I wanted to do with my life. She asked, if I could do anything I wanted, what would it be? I said that I’d spend my entire day baking. After that, everything just clicked. After high school, I applied to the CIA and started working. My first job in a professional bakery was an unpaid internship at a small mother/daughter bakeshop in Thousand Oaks, CA. I learned the importance of working fast and clean. With only three of us working, one handled customers while the other two were in the kitchen baking and decorating. That operation produced over 20 dozen cupcakes daily for the store and also handled specialty cake orders. I truly enjoyed the creative freedom I found in decorating cupcakes and developing new cake flavors.

College Highlights I have tried to take advantage of the many opportunities available on campus. I feel so incredibly lucky to have been able to participate in so many different ways. Chef Kate Cavotti has helped me improve my cake decorating skills by inviting me to work on Coca-Cola’s 125th

enjoyed assisting in the Chocolates at Home, Cake Decorating, Pastry Techniques, and Baking Techniques classes. One day, I hope to open my own chocolate shop.

anniversary cake with her. Chef Peter Greweling has taught me so

The Impact

much and helped me understand chocolate in a much more extensive

Being the first Godiva Chocolatier Scholarship recipient was

way. He has also allowed me to work in his bakeshop on new recipes and testing different techniques. I’ve also had a great deal of fun participating in the Sargento Panini Cook-off and the Baking and Pastry Society’s Sugar Showpiece Competition.

Outside of Class I’ve been working to support myself during college. I have parttime jobs in the Student Recreation Center and in the Continuing Education Department as a chef assistant. While there, I particularly

mise en place no.59, March 2012

overwhelming, and I had no idea that it was only the beginning. Turns out, I was the guest of honor at a press party in New York City celebrating the scholarship. While there, I had the opportunity to meet and network with so many amazing people, including alumnus Duff Goldman ’98. Since creating the recipe for Cappuccino Bonbons as part of my scholarship application, I’ve been inspired to keep creating different recipes and flavor combinations. I hope that my relationship with Godiva will continue and that they will help me nurture my love of, and knowledge about, chocolate. I feel so blessed to have been given this opportunity because it helps me continue my education.

Food for Good Food can be used for good in so many ways. And our alumni know, probably better than most, that food can nourish, heal, send a message, spearhead a cause, and do a world of good, both at home and abroad.

Food is so important at the holidays that, for the very first time, the U.S. Army Special Forces Command allowed a group of civilian chefs to cook “at the tip of the spear”—in the hostile territory of forward-operating bases in Afghanistan. The meals they prepared were for some of the most highly trained troops, the

two-pound helmets and 35-pound flak jackets, of course!

Operation HOT Providing true hospitality in a war zone is no easy feat. Putting on Afghanistan was a logistical nightmare. The food and entertainment event included America’s U2 tribute band, a hypnotist, a comedian, veterans of Bravo’s Top Chef Masters Rick Moonen ’78 and Rick Tramonto, friend of the CIA Chef John Folse, and alumnus Charles Carroll ’86. Executive Chef Carroll and his colleagues at the River Oaks Country Club in Houston, TX put together Operation HOT. After a year of preparations, last June a military C-130 aircraft took off with 33 people, 27 pallets of equipment, two tons of gifts, and two pallets of spicy and delicious Cajun Creole food, all headed for Afghanistan. The troops were so grateful to have a little taste of home that they ripped their company badges off their uniforms and handed them to the team members as a sign of gratitude and affection.

Green Berets. Alumni Andrew

Well-Read, Well-Fed, Well-Cared For

Hunter ’88, and John DeFlieze

The Swing Session Celebrity Golf Classic at Liberty National Golf

’98, along with three other chefs,

Club in New Jersey offered participants a day of golf and deliciousness

made the two-week sojourn to Afghanistan. Amazingly, eight of those

to raise funds for the Mario Batali Foundation (MBF). The club’s

days were spent in transit! But while there, they cooked up a storm.

executive chef, Shaun Lewis ’91, led the culinary side of the very

Andrew and John happened upon a traditional Afghan mud and

successful event, which drew such big names as U2’s The Edge, New

brick oven and decided they just had to use it. They made 250 BBQ

York City Mayor Michael Bloomberg, and Food Network’s Guy Fieri.

chicken pizzas by “stealing” yeast packets from boxes of cake mix and

MBF promotes quality educational opportunities for kids, supports

bartering cilantro from a local Afghan restaurateur. Their real focus,

nutrition education programs, and funds pediatric disease research to

however, was preparing a traditional Thanksgiving meal. Despite

improve the quality of children’s lives.

the operation HOT team ready for action

safe surrounded by America’s most elite fighting force—and their own

a full-scale, seven-hour show for 4,000 troops at Bagram Airfield in

A Special Dinner for Special Forces

andrew hunter ‘88 ready to cook

being on the front lines of the war, Andrew and John felt completely

shaun lewis ‘91 and the edge

www.ciaalumninetwork.com

A Soulful Vintner

n 1935, when Brother Timothy was asked by his

of corkscrews. Which were the ones that performed

Christian Brothers’ order to take over its wine-

properly? Which were the bad ones? So I was concerned

making operation in Mont La Salle, he left his East

about the efficiency or function of corkscrews—at first.”

Coast roots behind and transplanted them deep in the

Over the years, the collection, which ranged from the

soil of California’s Napa Valley. Since he was previously

ridiculous to the sublime, grew to include upwards of

a science teacher for the order, it wasn’t much of a leap

1,000 different corkscrews from around the world and

of faith to imagine him becoming the wine chemist for

were grouped by theme. There were farm animal, multi-

the order’s wine operations. Known for its sacramental

purpose, pocketsize, tusk-handled, little people, and

wine, the order made the decision to branch out into

modern corkscrew collections. Today, they are displayed

commercial production of table wine and brandy after

at the CIA at Greystone, where visitors can marvel at their

the repeal of Prohibition.

variety and pay homage to the man whose deep interest

A fast learner, cellar master Brother Timothy soon established Christian Brothers as one of the leading

and commitment to all things wine made the collection possible.

brands in the state’s growing wine industry. Known for

Speaking of commitment, in 2007 Brother Timothy

his kindness, sense of humor, quick wit, and warm grin,

was honored for that dedication, and for his obvious

Brother Timothy soon became the face of the company’s

contribution to the wine industry in the Napa Valley, by

ad campaigns in the ’60s and ’70s. Those campaigns were

being inducted posthumously into the inaugural class

built around images of him deep in the wine cellars as he

of the CIA’s Vintners Hall of Fame at Greystone. The

tested the vintages straight from the casks while wearing

plaque in his honor reads, in part, “Brother Timothy was

his religious raiment. It must have worked, because

instrumental in reviving the wine industry in Napa Valley

Christian Brothers’ wines were extremely popular.

after Prohibition and in advocating technological advances

An avid collector of corkscrews, Brother Timothy said his interest in them was, at first, strictly “scientific.” He explained his curiosity this way: “My initial motivation

that brought California winemaking into the modern era.” Lucky for us, we still get to enjoy his amazing collection of corkscrews when we travel west.

was to study them and find out more about the function

Students and Chef Bill Reynolds in Alumni Hall behind a display of pumpkins hollowed out to form serving dishes, plates of food, a sculpted turkey, and two ice cornucopias, 1974

’74

Michael Bologna was

Foundation in New York City to prepare a banquet-style dinner for 80 distinguished guests at the Beard House in December 2011. He reprised that same meal for the

’56

James Hannem has been chef at Queen Ann Catering

for the past 13 years. Prior to that, he spent 15 years in college foodservice and 25 years at the Heritage House Restaurant in Madison, WI.

’70

hometown crowd in January 2012 at his restaurant Vingenzos in Woodstock, GA. Thomas F. Flaherty is department head at H.C. Wilcox Technical High School in Meriden, CT. Frederick M. Mildner is executive chef, campus dining for Sodexo Dining Services. Richard S. Ruben retired from the foodservice industry

Salvatore N. Maglio recent-

after working for 35 years. He is enjoying

ly retired. David S. Seiter

time with his wife, rehabbing his house in

retired in 2005 after 28 years as food

Florida, and showing his 1972 Plymouth

service director at the Charles Egelor

’Cuda at local car shows and gatherings.

Correctional Facility for the Michigan Department of Corrections. He is married and has six children, 12 grandchildren, and seven great-grandchildren.

’71

’75

Howard Schecter is evening

Kenneth Benson is chef-in-

College, East View Campus in Austin, TX. He is the proud, first-time grandfather of Emmanuel, born in November 2010.

executive chef for Wegmans

Food Markets in Downingtown, PA. Philip Laura is bakery team leader for Whole Foods Market in Chapel Hill, NC. He recently finished a year of contract

’77

Kisco, NY. Michael J. Garahan is culinary arts instructor at Joliet Job Corps in

Orleans, LA.

’82

Judy Doherty is publisher for Food & Health Communi-

cations, Inc. in Louisville, CO. Anthony D’Onofrio completed his MBA in

for Raytheon Polar Services and the

sustainable business from Bainbridge

National Science Foundation. Rocco L.

Graduate Institute in Bainbridge, WA.

Mita is director at The Francis E. Parker

He is now teaching sustainable food and

Memorial Home in Piscataway, NJ.

agriculture for the Bainbridge Institute and is the sustainable director for Town

’79

Gordon E. Christie and Thomas Evaldi are presi-

dent and executive chef, respectively, at Gary S. Walter is retired.

’80

Nathan Selden is quality assurance manager for Got It

Jonathan P. Everin is chef at Mt. Kisco Seafood in Mount

Great American Seafood Cook-off in New

baking in Antarctica’s McMurdo Station

Right Foods in Bethlehem, PA.

Joliet, IL. Kenneth C. Juran is executive

’78

Charles Berardi is regional

chef for I.M.G. Academies

in Bradenton, FL. His executive chef is

night’s Lone Cedar Cafe in Nags Head, NC. He recently came in second at the

Grand Affairs in Virginia Beach, VA.

fellow grad Jeremy Thayer ’96. structor at Austin Community

chef for Hyatt Hotels in Orlando, FL.

invited by the James Beard

’81

Tammy Dearstyne owns Dearstyne’s Bistro and

Catering in Waxhaw, NC. Herman T. Gruninger is executive chef for Bas-

& Country Markets. Gary Prell is vice president of culinary development for Centerplate in Morgan Hill, CA.

’83

John G. Clarke is executive chef at Middle Bay Country

Club in Oceanside, NY. Eric M. Kaplan is chef/owner of Ruthie’s Bar-B-Q & Pizza in Montclair, NJ.

’84

Alan Skversky is corporate chef for Boudin Bakery in San

Francisco, CA. On his travels to London, he found himself in some very “familiar”

www.ciaalumninetwork.com

’94

Emily Diffrient is a private chef at Cypress Mill Ranch

in Austin, TX. Nathan M. Langevin is kitchen manager for the Andover Public School District in Andover, MA. Robert Shaffer is chef/co-owner of the Shaffer Restaurant Group in Dublin, GA. He is married to fellow CIA alum Jennifer Belfi-Shaffer ’94. Susan L. Wolfla is executive chef at Mandalay Bay in Las Vegas, NV. She is the first female executive chef at a major hotel on the Vegas strip.

You Make A Difference! Almost 40% of CIA students are referred by our alumni! Any prospective student you refer is eligible to receive a $1,000 Alumni Referral Scholarship as well as other scholarship opportunities. You

’96

Alan skversky ‘84

Brian D. Etheredge is chef/ owner of Capische? restaurant

in Wailea, Maui, HI. In 2011 alone,

surroundings (above). David A. Wagner owns the David Wagner Agency, an Allstate Insurance company, in Michigan.

’90

Barbara Callanan is president of JCB Consulting Ser-

vices in Garden City, NY. The company provides gluten-free dietary solutions to

’85

Barry Schneider is executive chef for Premier Food

Services, Inc. at the Del Mar Racetrack & Fairgrounds in Del Mar, CA.

’86

Benjie Apodaca is instructor at the Taos High School

culinary arts program in Taos, NM.

’91

academic researcher for the

University of North Carolina (UNC) in Chapel Hill, where she got her bachelor of science in nursing. She is currently in

ness, and nursing to enhance endurance

them for culinary careers.

’92

Stephen Bulgarelli is senior director, innovation global for

age director for I.M.G. Academies in Bradenton, FL. Christopher K. Whitaker is chef/owner of Frenchman Bay Caterers, LLC in Ellsworth, ME. He, his wife, and their two children spend the summer months in Maine and the off-season in her hometown of Salta, Argentina.

’97

Gallion is culinary/nutrition manager at

’98

Daniel Tartaglia is executive chef for Wegmans Food

University, and two years with United

Sensient® Flavors in Indianapolis, IN.

Health Group. He is married, has three

published culinary romance Scrumptious.

Paul Furiosi, Jr. is chef/owner of By-Th’-

children, and spends free time volunteer-

and hospitality management at Erie Com-

Bucket in Santa Clara, CA, which is the

ing to feed those in need at St. Andrew’s

munity College in Buffalo, NY.

oldest restaurant in the area, in business

Church and Second Harvest.

chocolate, candy, and confections shop in Cheshire, CT. Robert Weland is executive chef at Cork Wine Bar in Washington, DC.

Genuine Hospitality Consult-

Markets in Northborough, MA. Amanda

She is also chef-instructor for culinary

’99

Shana Allmacher is a receptionist at Eberstein &

Witherite LLP in Dallas, TX.

ing and is pleased to announce the grand opening of Java Pura at Rice University’s BRC Building. Joe’s company oversaw the menu development, recipes, staff training, and vendor selection. Christopher S. Polidoro is a private chef in Sag Harbor, NY.

mise en place no.59, March 2012

executive chef at Eurest Dining Services in Plano, TX. Daniel Peralta is an attorney/advisor, field operation for the Alcohol Tobacco Tax and Trade Bureau, U.S. Department of Treasury in San Francisco, CA. Jennifer (Lorson) Ramos is

Comida, a Latin American/Peruvian food

in the savory applications division for

Koshak is chef/owner of CocoaShak, a

Michael D. Myers is general manager/

food studies. She is the author of La Vida

Baker Usen is the author of the recently

Joseph Abuso is owner of

class to the children and they love it!

lege, with a self-designed concentration in

Placid, NY.

applications technologist

’93

K–8. Star also teaches daily nutritional

in liberal arts through Empire State Col-

with Aramark, 22 years with Hamline

Home in Lincoln Park, MI. Christopher

menu program for students in grades

at Mirror Lake Inn in Lake

Julie A. Clarkson is senior

is funeral attendant at the Solosy Funeral

NJ, where she helped create a nutritional

currently studying for her master’s degree

wood, MN. Prior to that he spent 13 years

for 50 years. Bobby Grabowski-Grey

director for St. Anthony School in Butler,

Paul J. Menard is pastry chef

Brinker International in Texas. David A. Healtheast St. John’s Hospital in Maple-

’88

Thayer is executive chef/food and bever-

performance for athletes.

band, and their brood of eight children

Media, PA. We just know she is prepping

com rated Capische? in the Top 50 Most Romantic Restaurants in the U.S. Jeremy

Barbara I. Campbell is an

Just visit www. ciaalumninetwork. com/refer

Restaurant in Hawaii. In 2008, Brian was in Maui No Ka ’Oi magazine. Opentable.

worry-free.”

owner of Maile Inc. in Las

catering business, The Wayside Market in

Zagat Survey’s designation as the #1 Italian voted people’s choice Chef of the Year

day to integrate her interests in food, fit-

all work at their family deli, bakery, and

’Oi magazine’s Restaurant of the Year, and

sectors, and strives to “make gluten-free,

Marvin M. Maile is the

Vegas, NV. Denise Marcozzi, her hus-

zine’s Award of Excellence, Maui No Ka

the hospitality, health care, and education

the PhD program at UNC and hopes one

’87

Capische? earned Wine Spectator maga-

can change a life. It’s easy.

’00

and culture blog, which was featured on the Albany NBC news segment, Today’s Women. She and her family are moving to Lima, Peru, where she will continue her Latin American food studies by taking a certificate course in traditional Peruvian cuisine.

’01

Jeffrey Barish is studying for a PhD in food science from

the University of Massachusetts–Amherst. He was awarded the Hultin Graduate Research award in 2010. Jeff was also a finalist in the Institute of Food Technolo-

Tara (Bennett) Anderson

gist product development competition in

is research/executive chef for

2011. Michael J. Carrino is chef/owner

PepsiCo in Dallas, TX. She welcomed her

of Tête de Cochon in Ridgewood, NJ. He

daughter Vivian in January 2011. Star

has a new baby boy, Gabriel.

(Ciocci) Ermilio is nutrition program

manager, meetings and special events for

May 2010. Karen Pata is tasting room

The Ritz-Carlton Orlando Grande Lakes

sales attendant at Rusack Vineyards in

in Orlando FL.

Solvang, CA. Prior to that, she was garde manger line cook at Restaurant Schonau

’06

William B. Nurse is executive chef at the Metropolis

Cafe in Boston, MA.

in Zurich, Switzerland; and pastry line cook at Bradley Ogden’s Root 246 also in Solavang. Erin (Hamlett) Ramsey married Royce Kipp Ramsey ’09 in June 2010.

’07

Danielle Hertzler is hospitality director for Morrison

Management Specialists in Saline, MI.

lily buckie-Pinder

’02

William E. Kreiner is general manager/executive

joseph toasting his win on rocco’s dinner party

’04

She is busy planning her August 2012 wedding. Joseph E. Moore is chef/ owner of The Lunch Box in Las Vegas, NV. His wildly successful shop, which

Molly Buckie-Pinder is

was recently featured in Desert Companion

director of catering and

magazine, is across the street from the

’09

Nicholas Desiato is execu-

’10

Lowell Lea is chef/owner of

tive chef at Mamma D’s in

Pipersville, PA.

LLenterprises, which provides

catering and personal chef services in

executive dining for Restaurant Associates

University of Nevada, Las Vegas—loca-

Georgia. Kenneth Raponi is sous chef

Products Corporation in Buffalo, NY.

at HBO. Her daughter, Lily Madison, was

tion, location, location!

at Tabu Grill in Laguna Beach, CA. Ken

Clifford Mullins is executive chef at the

born in June 2011 and is already helping

Renfro Valley Entertainment Center in

her mom make dinner at night! Lily’s

Renfro Valley, KY. Arnel Salvatierra

great uncle Donald Keith ’65 is also an

is wine director at Terra and Bar Terra in

alumnus. Joseph William Johnson was

St. Helena, CA. Paul C. Wooten is lead

the first winner of Bravo TV Network’s

culinary instructor at Culinard of Virginia

Rocco’s Dinner Party. He is sous chef for

College in Mobile AL.

Restaurant Associates at Morgan Stanley

chef, campus food service group for Rich

in New York City.

’03

Brian L. Schuyler is restaurant chef at Top of the Point

Restaurant in West Palm Beach, FL. He

’05

spent his CIA externship there.

’08

Elizabeth A. Berger is culinary lead and butcher at

Fairway Packing Company in Detroit, MI. She works closely with chefs in the Detroit area providing them with quality meats from local producers. She also teaches cooking classes at Sur La Table and does private catering. Thomas M.

Jorge Guzman is executive

Carfrey is kitchen manager for Great

chef at Solera Restaurant

American Restaurants, Inc. in Falls

is married and has two children, Leila

in Minneapolis, MN. He married in

Church, VA. He married baking and

and Scott.

September 2011. Lindsay E. Kincaide is

pastry alum Brittany Brooks ’09 in

In Memoriam Robert E. Chaffer ’51 Burgess M. Brightman ’57 Harold F. Leeds, Jr. ’71 John M. Moritz ’76 James L. Mayer ’77 Paul Page ’77 Ruthanne Kavanaugh ’80 Anthony J. Pennisi ’80 Kenneth J. Kiester ’81 James William Lewis ’81 Denise M. Coughlin ’85 Robert M. Melton ’85 Eric Joseph Snyder ’88 Ira B. Poritzky ’92 Michael B. Bishop ’95 preparing a banquet, 2009

John Charles McClure ’00 Eli Wilson Wilbert ’06 Damien Williams ’12

We are deeply grateful to our loyal

u l A

de of Supp a g i r B i or t who have generously mn given back to the CIA, year after year.

suzanne cap ‘73

er s

brandi cooks ‘03 greg mezey ‘06

michael Rizzo ‘78

KEVIN Anderson ‘77 kate merker ‘04

dave barrett ‘03

jeremy fry ‘03 michelle cash ‘96 judi burten ‘76

carol hazlewood ‘04

denise DETWILER baxter ‘92

kevin carroll ‘79 michael getzey ‘73

As a not-for-profit college, the CIA takes your donation and pours it right back into the educational experience of our students. That means you are providing vital resources for scholarships, facilities, academic programming, and faculty development. Your contribution helps the CIA remain the world’s premier culinary college.

Join the CIA Alumni Brigade! Call 845-451-1602 or visit www.ciagiving.org to make your contribution today. mise en place no.59, March 2012

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

LAST CHANCE TO REGISTER FOR The Culinary Institute of America 2012 Leadership Awards honoring Pioneers of American Cuisine Thursday, March 29, 2012 6 p.m. Reception 7 p.m. Dinner at The New York Marriott Marquis in Times Square

Honorees Dean Fearing ’78

Paul Prudhomme

Larry Forgione ’74

Wolfgang Puck

Jasper White ’76

Register today at www.ciaalumninetwork.com/gala or contact Lisa Vanata at 845-905-4270 or l_vanata@culinary.edu. Alumni Relations Admissions Advancement CIA Websites Career Services Conrad N. Hilton Library Professional Development 845-451-1401 1-800-285-4627 845-905-4275 ciachef.edu 845-451-1275 845-451-1270 1-800-888-7850 ciaalumninetwork.com ciagiving.org ciaprochef.com

General Information 845-452-9600