Mise En Place Issue 60 Menu as Marketing Tool by The Culinary Institute of America

No. 60, June 2012

ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA

12 6

Features 6

Menu as Market ing Tool

Mak ing you r menu work for you r bus ine ss

12 Menu Art A vis ual tou r of the modern menu

20 201 2 Leader ship Awa rds

Celebratin g the Pioneers of Americ an Cui sine

22 Exc ellent Ext ern ships

A look ins ide som e exc eptiona l ext ern ships

22 20

25 18

Depart ments 16

Across the Plaza Followin g the Presidential Trail Two Great Men / Bocuse d’Or USA

Education for Life Beyond the College Walls / Women in Foodserv ice / Careers for All Why I’m an Externs hip Host Mentor

Gifts at Work Necessit y, The Father of Invention Why Give? / Giving’s Impact

Class Notes Class Notes / In Memoria m

I can’t help it. I’m a writer. And because of that fact, every menu I come in contact with becomes a mini test of my proofreading skills. I can’t just read about salads, soups, and specials of the day. I am compelled to scan for the critical comma, the accent-less à la carte, and the too-exuberant exclamation points. It’s a bit of a curse. I imagine my

mise en place® No. 60, June 2012 Nancy W. Cocola, Editor Leslie Jennings, Designer

burden is similar to that of the movie critic who takes his or her kids

Contributing Writers

to a Disney film and can’t just enjoy the show without picking apart

Joseph Abuso ’93

the performances of such complex characters as genies, ogres, and

Ezra Eichelberger

princesses.

Robert Kabakoff ’86

All self-recrimination aside, it is true that one of the first impressions I get of a restaurant is the menu. The look and feel of a menu can have an impact that’s either good or bad, overwhelming or clear, or playful or sedate. And when a menu doesn’t seem to belong to the restaurant, like when an upscale restaurant presents you with a Cheesecake Factory-style menu, it’s jarring. I may not be consciously registering all the impressions I’m getting from the menu as I sit there perusing it, but they certainly contribute to how I feel about the culinary experience I’m about to have. There are so many personal factors at play affecting what a patron chooses to eat that can’t be controlled by the restaurateur. But what he or she can control is the menu. From pricing to visual impact to variety of offerings, this edition of mise

Felicia Zammit

Editorial Board Dr. Tim Ryan ’77 President

Heather Kolakowski ’02

Dr. Victor Gielisse Vice President— Advancement and Business Development

Chet Koulik

Mark Ainsworth ’86

Douglass Miller ’89

Brad Barnes ’87

Anthony Nogales ’88

Sue Cussen

en place focuses on helping you use your menu to the best advantage, and exploit it for what it really is— a restaurateur’s best marketing tool. Enjoy. Nancy Cocola, Editor n_cocola@culinary.edu

Dr. Chris Loss ’93 Francisco Migoya

Jennifer Stack ’03

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: Jon Alonzo, Keith Ferris, Michael Nelson, Nikki Shayer, and Niko Triantafillou of DessertBuzz.com.

Paella Cook-Off Nets Huge Scholarship Dollars CIA alumnus Johnny Hernandez ’89 has become something of a household name in San Antonio, TX, where his catering business, restaurants, and relationship with the Latino community are the backbone of the now-famous annual Paella Challenge. A true advocate for education, Johnny has been a champion of the CIA, encouraging Latino men and women to pursue a first-rate culinary education at the college’s San Antonio campus. The Paella Challenge provides a day filled with friendly competition, entertainment, and crowds of San Antonians just dying to taste the variety of paellas prepared by a host of top-tier chefs. Proceeds from the annual event benefit the CIA San left to right: brook brantley ‘97, susan roth ‘79, waldy malouf ‘75, dale miller ‘79, james binner ‘90, eddie ledesma ‘05, lisa brefere ‘78, robert kabakoff ‘86, johnny hernandez ‘89

Antonio and The Educational Foundation of the San Antonio Hispanic Chamber of Commerce. Over the past three years, Johnny has raised close to $70,000 for the CIA Student Scholarship Fund. Bravo!

CIA Students Earn Scholarships in Recipe Contest Two CIA students won $5,000 each in the finals of the “All-American Comfort Food” recipe contest sponsored by HMSHost—a leader in airport dining. In addition to the scholarships, the students will have their winning recipes featured in more than 100 of HMSHost’s proprietary restaurants at airports around the U.S. in the coming year. Jessica Hargrove of Lake Jackson, TX won first place in the appetizer category with a macaroni and cheese flatbread topped with candied bacon and shredded Brussels sprouts. Lauren Fury of Brooksville, FL won in the entrée category for her fried chicken and waffles with country gravy and Grade A maple syrup. In addition to the scholarships for the two winners, HMSHost donated $15,000 to the CIA’s general scholarship fund as part of its five-year strategic partnership with the college.

Wounded Warriors & CIA on a Mission Our military men and women often return from distant battlefields suffering from physical and emotional wounds that are challenging to heal. The Wounded Warrior Project™, an advocacy group out of Jacksonville, FL, runs a range of programs for wounded veterans at locations across the country that are designed to honor and empower the veterans and assist in their healing. The CIA’s long connection to the military, dating back to 1946 when the school provided vocational training to returning WWII vets, made it the natural location for the Project’s culinary program. Sixteen veterans participated in the first Wounded Warriors Project: Healthy Cooking Boot Camp at the Hyde Park campus, where they learned culinary knife skills, various cooking techniques, and keys to a healthier diet—a particular concern for those with limited mobility and other medical issues. Four days of healthy cooking, camaraderie, and hope made the Boot Camp a winning proposition for all.

mise en place no.60, June 2012

two of the wounded warriors enjoying class

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as Marketin g Tool By Ezra Eichelberger, CHE One of the restaurant chef’s most underutilized tools is the menu. Most restaurants' menus are just a list of offerings, but they can be used to increase guests’ satisfaction and restaurant profits if a few simple techniques are incorporated when developing them. The menu layout, design, structure, description, and pricing can help you reach your goal—ensure that guests eat what they will enjoy the most so they will become return customers. While most of the rules about menu writing contained here can be broken and the menu can still be effective, it is nevertheless

same issues of size still apply. Along with visibility, legibility is crucial to meeting your goal. The menu font size should be large enough to see in any light and the font style should not be cursive or script as they are often more difficult to read. Most studies have been conducted using plain white background paper. So once a background design is introduced to the menu, a detailed analysis must be conducted for that specific menu over a period of time with no other variables changing. It is much less time-consuming and wiser to take

important to know what has been proven to work most

advantage of the available research and use plain white or

effectively.

off-white paper in a one-, two-, or three-page menu with all items visible at once.

The 109 Seconds Rule Most research suggests that a menu should help

Balancing Act

guests choose something they will enjoy. But the

A combination of 10 appetizers, 10 main courses,

average customer looks at a menu for a scant

and six desserts is considered an adequate,

109 seconds. And if you have a group that

well-balanced number of items. Depending

is chatting away, they may not even glance

on the restaurant’s theme, there should be

at their menus until the waiter arrives to

a balance of poultry, meat, and fish with

take the order. As a result, the structure of

a vegetarian option in both the starters

the menu must have some predictability so diners can scan it quickly. Common practice structures the menu with appetizers listed first, followed by soups, salads, and pastas. Main courses follow and should be grouped by protein. Whether you choose to put meat before fish or chicken depends on projected profitability when incorporating menu engineering.

and main courses. Consideration should be given to offering vegan and gluten-free items. Be sure to offer a variety of food preparation methods as well.

Descriptions The menu should tell the guest the main food items, cooking methods, and flavors—but not how good it is, how much they

While category titles are not necessary, they may guide guests in

will enjoy it, or that it is cooked to their liking. Your goal when

their decisions. All food items should be visible at one time rather

describing a dish is for the guests to say, “Oh, that sounds good!”

than turning a menu over and over for more items. Therefore,

You want to inspire their taste buds and make their mouths water

one-, two-, or three-page (8½" x 11" or 8½" x 14") menus are the

by describing the items that create the flavors, with words like

only recommended sizes. If menus are oversized they can be

rosemary, tarragon-cream sauce, morel mushrooms, brown butter,

unwieldy, causing guests to knock things off the table. Die cut

mesquite-grilled, slow-roasted. Our guests are more discerning

menus can be fun and entertaining in the right setting, but the

than ever before, so it is important to highlight the value items in a dish. Instead of just saying a dish contains wild mushrooms,

mise en place no.60, June 2012

be specific and say chanterelle, cremini, or hen of the woods, for example.

It is important to always check the spelling of items on your menu.

The human eye needs a break, so visual balance has great

You are the experts and your patrons expect you to know your field.

significance. We need white space on the page, and the space between

Here are some common examples:

menu items as well as the last letter of the item and the prices must be

• Parmigiano-Reggiano is capitalized only if it's from Emilia-

consistent. We all learned to read with upper and lowercase letters, so if every word on the menu is in a font style that is ALL UPPERCASE, our eyes tend to speed over the words. It is fine to use all capital letters for the title of an item, but the accompaniments should be either all lowercase or with first letters capitalized. GRILLED PORK CHOP Späetzle, Caraway Cabbage with Bacon, Applesauce 16 In the example above, the item title is two font sizes larger than the description. I hate a repeater, I hate a repeater! Avoid redundancy when describing items. Since guests only average 109 seconds when reading a menu, we need to eliminate unnecessary words. For example:

Romagna or Montavo in Italy. • Mousse is not a mouse. • Mascarpone is not marscapone, that’s Al Capone’s cousin from Mars. • Haricots verts must have the letter “s” at the end of both words if you are serving more than one bean. • Dessert and Desert are easy to confuse. Remember, the extra “s” in dessert is that little something extra to top off your meal. • Many cheeses are capitalized since they are often named after a geographical location or town. Hyphens The second word in a hyphenated word usually is not capitalized, but

Grilled Marinated Chicken Breast Chicken Breast, marinated in herbs and olive oil, then grilled to perfection, served with mashed potatoes with baby spring peas 13 This description has redundancies, says too much, and yet doesn’t

it is acceptable in menu-ese. A hyphen is used to modify a noun: • Sun-dried tomatoes • Hickory-smoked bacon • House-made dressing Missing Accents

say enough. In this case, the title already explained that this chicken

If you are going to use French words on your menu be sure to use

breast is grilled, so that doesn’t need to be restated. The word “herbs”

them correctly. Experienced customers will see the mistakes. There

elicits no specific flavor profile. Everything on the menu should be

are any number of books or online sites that will offer you correct

prepared to perfection. And, we can safely assume the chicken breast

accent usage. Are you using accents with these words on your menu?

must be “served with” the potatoes and peas, otherwise they would

• crème brûlée

• crème fraîche

not be listed. So, we do not need the two “withs.” A cleaner, more

• aïoli

• entrée

evocative menu listing would be:

• Gruyére

• frisée

Grilled Rosemary-Marinated Chicken Breast garlic mashed potatoes and baby spring peas 13

Language Faux Pas

Apostrophes An apostrophe is used in contractions such as “didn’t” or to indicate possession like “Chef’s Selection.” They are not to be used when indicating plural, but this is how they often appear on menus. The

When guests see mistakes on a menu—misspelled words, ill-

following is a list of common mistakes:

placed apostrophes, and missing hyphens—it is unfair to leap to

• Pasta’s

• Salad’s

the conclusion that the chef cannot cook. But these errors plant an

• Soup’s

• Appetizer’s

unsettling seed in the guests’ minds and they begin to doubt the chef’s attention to detail. The explosion of technology has made many tasks easier. But spell check often creates problems rather than solving them. For example, for several years, spell check did not recognize the word “prosciutto” and would suggest the correct spelling to be “prostitute.” You can imagine the types of dishes that error created! To avoid embarrassment, always have some literate person proofread your work. Here’s a quick look at the most common mistakes.

Misspelled Words

It’s a “Classic” Most diners have their own idea of how a classic Caesar dressing, traditional crème brûlée, and authentic French onion soup should be prepared and taste. Their concept may or may not align with yours. By using words like “traditional” and “classic,” you are increasing the chance of disappointing your customer. Listing these beloved items

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without using those two phrases allows you to present your version of the dish without it being buried under unrealistic expectations.

Pricing In the 1980s, the 80/20 rule of pricing menu items was a common,

No Surprises

efficient, and effective method. A chef would simply calculate the

Ninety percent of allergic reactions to food come from the “Big 8.”

approximately 80% of the plate’s cost, add an additional 20% and

So whenever nuts, peanuts, milk, wheat, eggs, fish, shellfish, and soy

divide by the desired food cost percentage. But as our taste buds

are included anywhere in a dish, it should be listed on the menu.

became more sophisticated, our clients more knowledgeable, and

Although it is the guest’s responsibility to inform the server of his or

exotic items more available, the sides of certain mushrooms and

her allergies, it is also the chef’s responsibility to inform the servers

organic or heirloom vegetables, for example, often comprised well

if any of these eight items are in any of the plates’ components. This

over 20% of the plate’s cost. Today, it is crucial that every menu item is

would include nut oils, shellfish used in making a fish stock, or a

costed out to include everything on the plate, including the sauce.

cost of the protein on the plate, assume that the protein comprised

garnish of pignoli nuts, for example.

Handling Menu Specials

Q-Factor When costing a recipe for a main course item, remember to add a

There are pros and cons to verbal versus written specials. Verbal

Q-factor—those immeasurable ingredient costs—to include any edible

presentation allows the servers to sell the items with their enthusiasm,

items you “give away.” They might include:

but guests often get confused if there is a long litany of choices. This can lead to disappointment. Confusion is avoided with written specials, but then there is the challenge of what to do when you have sold out of an item. The server should never say, “We ran out of X,” as if it was due to incompetent ordering. It is better for the server to say, “We sold out of that popular item,” implying it was so good and may soon appear on the menu again. Any specials or substitutions should be presented to the guests when they receive their menus. Using a portable chalkboard for specials allows you to make changes during the meal rather than showing the guests something you do not have. The introduction of electronic menu pads creates incredible flexibility in this area.

Save Room for Dessert! One of the most common mistakes in menu development is placing the desserts on the savory menu in order to increase dessert sales. However, a majority of people will pass up an appetizer in order to “save room” for dessert, so an appetizer sale is lost. If the dessert is on a separate menu, the guest may well order an appetizer—which often has a greater profit margin than dessert—with their main course. Dessert is a special time of the meal for many guests, so a totally separate dessert menu is warranted. This also allows space to suggest hot specialty beverages and after-dinner drinks to make the total dining experience complete. Balancing your dessert menu is also important. Chef Tom Gumpel ’86, vice president of bakery development for Panera Bread, developed the 5Cs approach to creating a dessert menu. He suggests that by offering one each of a citrus, coffee, caramel, chocolate, and cheesecake dessert, there will probably be something to satisfy everyone’s sweet tooth.

Bread $.10 Butter .05 Sugar .02 Salt & Pepper .02 Ketchup .05 Mustard .05 Hot Sauce .05 Mignardises .50 Fortune Cookie .05 Chips & Salsa .10 After Dinner Mint .05

Where’s the Price? We want our guests to order by the food item and description, not the price. There are a couple of techniques a savvy restaurant manager can incorporate to draw the guests’ attention to the food items and pull the focus away from the prices. A 2007 study entitled Menu Price Typography Influences on Consumer Purchase Behavior in Restaurants, conducted by CIA Associate Professor in Hospitality and Service Management Mauro Sessarego and Cornell University School of Hotel Administration Professors Sybil Yang and Sheryl Kimes, indicates a significant reduction in guest spending when monetary cues such as the word “dollars” or the symbol “$” were used. The much-used concept of pricing an item using 95 cents (i.e., $17.95) is appropriate at locations with check averages between $2.95–$8.95. But it is much more elegant for a menu have everything rounded to the nearest whole number. The guests will not really miss the nickel. In retail, if there are no price tags, many people are hesitant to ask the price as they assume the salesperson will think they can’t afford it. When a restaurant uses the term “market price” on a menu, some

mise en place no.60, June 2012

patrons will not request the price for the same reason. If it is absolutely

of that item. The chef now has more control of increasing sales of the

necessary to use this term on the menu, instruct your servers to

more profitable and perishable items, and reducing the sales of the loss

indicate the market price when distributing the menus, rather than

leaders—those items that are not as profitable as other items but are the

waiting to be asked. Here are some easy dos and don’ts.

favorite of a few regular guests.

Don’t…

Common practice in the industry has been to put key items in the

• Have the prices all lined up in an even column; this results in

area just above dead center, where most people will look first. It’s been thought that placement in that area will increase sales of the item.

price shopping. • Run a line of dots from the description to the price. • Try to fool the customer using $.95 cents in a price.

Most guests look at the right side of a two-page menu just above dead center and it is a great hot zone for selling your more profitable items.

• Use dollar signs. Do… • Stagger prices by placing them no more than three spaces after the

last letter of the description, not the menu item title. • Consider a centered menu format and provide room for the price to

have its own line. Staggered ROSEMARY-MARINATED GRILLED CHICKEN BREAST Garlic mashed potatoes and baby spring peas 13 GRILLED PORK CHOP

Späetzle, caraway cabbage with bacon, applesauce 16 Centered: ROSEMARY-MARINATED GRILLED CHICKEN BREAST Garlic mashed potatoes and baby spring peas 13 GRILLED PORK CHOP Späetzle, caraway cabbage with bacon, applesauce 16

Menu Engineering

An article appearing in the January 2012 International Journal of Hospitality Management by S. S. Yang debunked this tried-and-true approach to item placement. Her research replicated common restaurant gaze-motion patterns and found that consumer scan paths differ from those anecdotally espoused in the industry, suggesting that traditional menu “sweet spots” may not exist. Her results reveal the pattern (below) as being closer to the way consumers actually view their menus.

Based on any given menu, a restaurant has a certain pattern of sales. If the average of sales is 13.25% swordfish to all other main courses, then whether there are 75 reservations or 220 reservations, if you

order about 14% of the total reservations of swordfish, there will be very little, if any, waste. Point-of-sale systems can be programmed to calculate your sales mix for daily, weekly, monthly, and yearly analysis. Incorporating all of the aforementioned techniques with an analysis of sales mix will result in providing the guests with a meal they will most enjoy while making you the most profit. To be effective, the gross profit of every item on the menu must be calculated by costing every recipe. Once this has been determined, the placement of each item on the menu will positively or negatively affect the quantity of sales

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The more advanced we become electronically, the more flexibility we

hours, and possibly the chef and/or owner’s names so they have the

have. The menu pad is one such advance that holds great potential

information to reach you easily.

but also comes with some issues to anticipate. Menu pads can be easily broken if dropped. Batteries can go dead in the middle of a transaction. Someone who understands the technology should be the one to do the downloading. Having a menu or wine list on a menu pad can, however, provide a multitude of answers to guests’ questions. You can load in each item’s ingredients with a focus on allergens, suggest food and wine pairings, include a wine review app, or create a perfectly balanced prix-fixe menu for a specific guest based on their preferences. Somebody, however, must have the time and expertise to input and maintain all that data, which may add to your payroll.

The menu should also be posted right outside the restaurant or in the window to capture the casual passerby who may decide to try your establishment. Today, having a restaurant website is almost a given, as most people research menus and prices online before venturing out. Try not to miss marketing opportunities. If you have donated a meal at your establishment to a not-for-profit organization as part of their silent auction, buy an inexpensive frame for your menu and give it to the event organizers. That way, a couple hundred potential guests will see your offerings and remember your restaurant’s name, whether they ultimately bid on the meal or not.

Taking it to the Streets

The fact is, creating a successful restaurant is a magical combination

When a customer asks, “Can I take the menu with me?,” the answer

customers in mind when creating the menu and remember that your

is too often “No.” Every time you do this, you are missing a real

goal is to help them find something to eat that they will truly enjoy,

opportunity to get free advertising. The menu not only markets to

you will have one more brick on the path to your success.

the guests currently dining, but also can bring in more traffic. Always have copies of the menu for guests to take with them on their way out

of food, service, ambiance, location, and timing. But if you keep your

Ezra Eichelberger is a CIA professor in hospitality and service management.

and be sure to include the restaurant’s name, address, phone number,

mise en place no.60, June 2012

1890

1920

1930

1940

Menu Art

The menu, as we know it, began to appear during the late eighteenth century, providing diners with choices of food produced to order. Here’s a look at some menus representative of their time in history.

Travel

During the ’30s and ’40s, two major events—the 1939 World’s Fair and WWII— influenced menu design. The World’s Fair menus were futuristic, touting the promise of a great tomorrow. During WWII, menus were meant to inspire patriotism. After the war, government road-building projects and an interest in car travel gave rise to drive-in restaurants.

Travel to exotic places by train, boat, and plane has always inspired vivid menu designs conveying adventure and the joy of travel. No matter the decade or destination, menus were part of the travelers’ total experience.

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1950

Diecut

1960

1970

In the ’50s, diners flourished, with many serving high-end food. graphics-driven design was a new trend. The ’60s gave birth to stylized imagery as well as the pre-printed menu cover as advertisement. In the early ’70s, fresh and seasonal was in, as was the visually intense psychedelic menu. Cool!

The improvement in printing processes enabled restaurants to go wild and use different shapes and materials to draw Diners' attention. These novelty menus were often a “keeper” for patrons, who would show them to friends—proving a menu is a great marketing tool!

menus in this spread came from the culinary institute of america's menu collection and from may i take your order, american menu design 1920–1960 by jim heimann

$etting & Raising

Menu Prices By Joseph Abuso ’93 Properly pricing your menu is one of the most critical

items, with the probable exception of the parsley sprig—sometimes

responsibilities that you, as an owner/operator, ever perform.

it’s possible to try too hard!

Getting it right is as important a factor in determining your success or failure as the quality of your food or service. With operating costs rising and revenues down, knowing how to price a menu for maximum sales and profit is more important than ever.

There must also be a version of the recipes and plating instructions that includes costs of each item and total cost for each recipe or plate. This is essential to whomever is in charge of the food costs and pricing. If you don’t have someone on your staff who is handy

To strike the perfect balance between what you need to charge to

with spreadsheets, it might be worth paying for outside help. It

make a good profit and what your customers are willing to pay,

makes tracking your costs easy and automatic, increasing the

you need to develop a big-picture concept of what’s going on in

chances that it will be done regularly.

your kitchen, dining room, neighborhood, and beyond. You must have an easy-to-use system in place to determine what you are paying for raw food. Then your labor costs need to be considered, along with overhead costs like rent, insurance, marketing, maintenance, salaries, and utilities. Controlling these basic costs

100

Of course, all the technology in the world won’t be useful if care is not taken at every step. First, real thought must be given when writing the recipes. If the proportions are off, the quality of the food and accuracy of costs will both suffer. The quantities indicated on each plating instruction must also be representative

2.9

is one of the primary jobs of any restaurateur. Only then can you

of what the plate should look like. If your plating instruction calls

focus on what the market will bear and why.

for 6 ounces of snapper, but the person who butchers your fish cuts 8-ounce portions, you are not getting accurate information on

Your RAW Costs

which to base your decisions. Similarly, if the plating instructions

How much are you paying for raw ingredients? Start with

ounces on each plate, your costs will again be skewed.

standardized recipes and plating instructions that are accurate and followed. Plating instructions include everything that is part

specify 3 ounces of asparagus and your line cooks are putting 5

of a particular menu item. If your snapper entrée consists of six

The Cost Per Plate

ounces of seared snapper, two ounces of lemon beurre blanc, three

The simplest, but not necessarily the smartest, method for

ounces of grilled asparagus, four ounces of rice pilaf, and a sprig

extrapolating a menu price from information on your costing

of Italian parsley, then those items would constitute the items on

sheets is called the Factor Method. With this system, you decide

your plating instructions. Diagrams or photos are a nice addition.

on the food cost percentage you want and divide that number into

Separately, you also need a standardized recipe for each of those

100 to get your factor. Then multiply your food cost for a particular

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5.30

2.9

15.37

dish by that factor. For example: If you want a food cost of 34%—a

The importance of accurate portioning can’t be understated. Ounce

reasonable industry standard—divide 100 by 34 to get your “factor”

scales should be used on the butchering stations. Appropriate

(100÷34 = 2.9). If your food cost on the dish in question is $5.30, then

portion-sized ladles and spoons should be at hand on the line. This is

to get a 34% food cost, you multiply your food cost for a particular dish

important for cost control.

by the factor to get your menu price. Example: $5.30 x 2.9 = $15.37.

Let’s say you have a menu with prices and selections that your

It is also important to understand that part of the art of pricing a menu

patrons are able to live with and you are consistently able to produce

lies in the ability to see just where and how the profits can be made.

at a reasonable profit. Is now the time to raise prices? How about if

Let’s say you have a lamb entrée that costs you $8.00 to produce. To

you’re not making a reasonable profit?

get a 34% food cost on that item you’d have to charge $23.20 on the menu ($8.00 x 2.9 = $23.20). Perhaps you just don’t feel like you can get away with that high a price. You do, however, know you could sell a lot of them for $18.00, but hate to have an item on your menu with a 44% food cost ($8.00/$18.00=.44). But don’t forget, even selling that dish for “only” $18.00 will make you $10.00 in (gross) profit. It’s also important to keep sight of the fact that, at the end of the day, you’re

Raising Prices Before actually raising your prices, it’s good to first consider how to increase your profits in other ways. Keeping tight control of your costs is a good place to start. Another option is using less expensive types of meat and fish, and preparing them in ways your clients will

striving to make profits, not percents.

enjoy as much as more expensive options. Pairing less expensive

Controlling Costs

no matter what the price point of your establishment might be.

Setting a menu price is only half the equation when talking margins. What happens in the kitchen is the other half. Inventories need to be maintained. Since so many of the items in a kitchen are perishable and even the best vendors make mistakes, your procedures for receiving and storing are very important to maintaining the food costs you’ve

ingredients with higher-priced items to increase your margin works

A technique successfully employed by some operators is offering a good, but value-focused wine list. If customers know they can get a bottle or two of their favorite wines for a few dollars less than at your competition, they are more likely to tolerate an occasional, judicious rise in some of your food prices.

determined. You should have a scale to weigh orders upon delivery,

Seasonal specials that are actually special are a great way to add

especially on expensive items. Any food that gets thrown out because

higher-priced options to your menu. No matter what your normal

of poor storage techniques sends your established food costs out the

prices are, many customers won’t have a problem paying more for

window.

items they know only come around once a year. It doesn’t hurt if your

The same can be said of excessive waste during the processing of

wait staff reminds your guest what a rare treat they’re being offered.

food. This is a good time to mention that when costing out menu

When you do decide to raise prices, make sure you’ve explored

items, be sure to use the EP (edible portion) cost rather than the AP

every other option of cost control and menu tweaking. Also know

(as purchased) cost. The price you pay per pound for an item when it

that maintaining the quality of every aspect of your food and service

comes in the back door is the AP price. If no waste occurs from the

will, at least initially after raising prices, be under more scrutiny than

processing, like with boneless/skinless chicken breasts, then the AP

usual from your guests. If you use the occasion of raising prices as a

cost is the same as the EP cost. However, if waste does occur, like when

reason for an overall re-assessment of your entire operation, you—and

breaking down a whole fish into fillets, the EP cost is determined by

your customers—will get an extra bang for the buck.

weighing the product again, after processing, and dividing the AP cost by the resulting EP weight. Clearly, the time and effort you spend training your butchering staff is well-spent. Skilled hands in these positions pay for themselves many times over.

mise en place no.60, June 2012

Joe Abuso is principal at Genuine Hospitality Consulting. This article was originally published as Raising Prices: When is it Safe? in the January 2011 edition of Restaurant Startup & Growth.

Following the Presidential Trail Whether he’s working on the launch of the CIA San Antonio’s new Latin Cuisines Certificate Program, supporting the college’s Worlds of Flavor® conference, or helping sustain Hudson Valley farmers, it seems that President Ryan’s last few months have revolved around ensuring that authentic world flavors and food sources are part of a CIA education.

San Antonio Campus Update Tim returned from a week at the CIA San Antonio campus with news of change. The Pearl complex is now very much a construction zone. At present, more than 300 residential apartments, plus significant retail and office space, are being built. This influx of people will no doubt have a positive effect on the foot traffic to our bakery café and our new restaurant, NAO. tim ryan accepts award from janet crawshaw of the valley table magazine

Farm-to-Table Award In February 2012, The Valley Table magazine presented Tim with its first-ever Farm-to-Table Award, recognizing leadership in support of regional agriculture. Janet Crawshaw, publisher of The Valley Table, said, “The CIA’s commitment to sourcing ingredients and produce from regional farms has been a tremendous boon to

While in San Antonio, Tim spent a good deal of time with Provost Mark Erickson ’77 and Managing Director Dave Kellaway reviewing the plans for the college’s Latin Cuisines Certificate Program (see March 2012 mise en place for details). In addition, they participated in tasting potential menu items for the new restaurant that were prepared by Chef Geronimo Lopez-Monascal and our Latin Cuisine Specialists, Iliana de la Vega and Elizabeth Johnson-Kossick.

farming in the Hudson Valley.” In accepting the award, which was

CIA Conferences Popular with Professionals

presented to him at the Hudson Valley Restaurant Week launch,

Tim was recently in Phoenix, AZ to attend joint board meetings

held at the college, Tim recognized the important link between

of the National Restaurant Association (NRA) and the NRA

chefs and farmers, producers, and growers. He said, “Our students

Educational Foundation (NRAEF). He is an NRAEF Trustee and

know this too. This next generation of chefs has developed an

currently serves on several committees, including Career Paths,

appreciation for local and sustainable ingredients that will carry

Governance (By-Laws), and Military Hospitality. An interesting

us well into the future.” Fact: The CIA spends $750,000 annually

CIA-related fact came out of some recent NRA research. They

buying local fruits, vegetables, eggs, dairy, honey, and meat from

polled the industry to find out which conference people most

30 Hudson Valley farms within 35 miles of the Hyde Park campus.

wanted to attend. Not surprisingly, the NRA Show came in first. Tim was pleasantly surprised that the CIA’s own Worlds of Flavor® conference was the second most coveted event for members of our industry.

www.ciaalumninetwork.com

Two Great Men: In Memoriam

wayne almquist welcomes juila child to his teaching kitchen

jim heywood awarding hogsbreath chili trophy and prize money

The CIA lost two culinary and educational giants just days apart in February 2012. These two men, longstanding members of the CIA family, were beloved by colleagues and students alike. We take a moment here to remember them and their impact at the CIA.

Wayne Almquist

Jim Heywood

Chef Wayne Almquist began his culinary career as an apprentice in

After completing his military service, Jim Heywood ’67 attended the

the legendary kitchens of The Waldorf-Astoria. He honed his skills

CIA at the original New Haven campus, where he quickly established

as chef tournant at The Four Seasons New York City, working in a

himself as a hard-working and talented student with a no-nonsense

variety of high-end country clubs, and finally, as owner of the Franklin

demeanor and can-do attitude. Upon graduation he became a fellow, the

Arms restaurant in Bloomfield, NJ. He joined the CIA faculty in 1973

equivalent of today’s Manager In Training. Jim so impressed everyone

and taught the course Culinary Theory and Demonstration. Wayne

that he was made a senior fellow and eventually invited to become a

used his theatrical nature and easy wit to keep his students captivated.

faculty member. When the school made the move from New Haven

Over the years, his favorite course to teach was Skill Development.

to Hyde Park, Jim was one of the pioneering faculty members—along

He also understood the stresses of life and made himself available to

with Fritz Sonnenschmidt, Noble Masi, Richard Czack ’58, Bruno

students after class, offering support and advice. Wayne was involved

Ellmer, and Walter Schreyer—who formed the culinary foundation upon

in a host of extracurricular activities including serving as the advisor

which the CIA’s reputation was built. Jim was a tremendously talented

to the Service Club for more than two decades, establishing a CIA

and innovative garde manger, with particular expertise in cured and

Choir, and producing theater productions on campus. Wayne officially

smoked foods. He was also President Ryan’s partner in developing The

“retired” in January of 2005, but by February he was back on campus

American Bounty Restaurant. A true lover of barbeque and chili, Jim

as ombudsman—a counselor and advisor to our student body. His

competed, winning championships and a reputation for his “Hogsbreath

culinary knowledge and experience, warm demeanor, big laugh,

Chili.” At the students’ annual Chili Cook-off, Jim’s Hogsbreath Chili

fatherly concern, and love for the CIA made him a favorite of several

Trophy is awarded to the winning recipe. Jim’s wife Liz is a 1974

generations of CIA students.

alumna who also joined the faculty. Their two sons, Chris and Tim, both graduated the CIA in 1995. Jim loved the CIA.

mise en place no.60, June 2012

on the CIA Campus CIA students got to experience their own version of the Culinary Olympics when, for the second time, the Hyde Park campus served as the host venue for the Bocuse d’Or USA competition on January 29, 2012. In addition to the four accomplished American chefs competing to represent the U.S. at the 2013 Bocuse d’Or International Competition in Lyon, France, the weekend was a “who’s who” of this country’s top chefs. At book signings and in casual conversations, CIA students had stars in their eyes as they got to speak with some

rosendale at work

of their culinary idols. Hundreds of food lovers from across the Northeast came to cheer on the competitors and meet the likes of Thomas Keller, Daniel Boulud, Grant Achatz ’94, Jerome Bocuse ’92, Michael Cimarusti ’91, Barbara Lynch, Gavin Kaysen, Chris Hastings, William Bradley, Traci Des Jardins, Scott Boswell ’95, Gabriel Kreuther, George Mendes ’92, Daniel Humm, Alex Lee, Michael White, and 2010 Bocuse d’Or USA winner James Kent, among others.

the crowd

richard rosendale's winning presentation

left to right: tim ryan, jerome bocuse, Daniel boulud, and thomas keller

Chef Paul Bocuse, the inspiration behind the Bocuse d’Or competition, was able to participate via telephone from his home in Lyon. And when he told the rapt audience he sincerely hopes an American wins the international title in 2013, the crowd of patriotic foodies began spontaneously chanting “USA! USA!”

Gentlemen…Start Your Ovens! It is an incredibly intense five hours and 30 minutes from when competitors start their ovens until they present their creations to the panel of judges. This year, Richard Rosendale, executive chef of The Greenbrier in Sulphur Springs, WV; Bill Bradley ’89, chef-instructor

judges and participants celebrate

at Le Cordon Bleu in Southboro, MA; Danny Cerqueda, executive sous chef at The Carolina Country Club in Raleigh, NC; and Jeffrey Lizotte, chef de cuisine at ON20 in Hartford, CT, brought their “A” game to the competition. The chefs were required to do a cod and a chicken dish. As the clock ticked down and each of the four chefs brought their platters out for inspection, the crowd alternated between frenzied shouts and awestruck silence. All the competitors epitomized the Bocuse d’Or standard of excellence, but it was Certified Master Chef Richard Rosendale who wowed the judges with his River and Glen Hookers Cod and D’Artagnan Winter Chicken. Senior Director of Continuing Education Brad Barnes ’87 may have said it best when speaking of

boulud and keller evaluate

winning plate

Richard’s winning chicken platter. “Rich was technically incredible. When you look at the number of components and flexibility, you realize he exemplified the organizational skills of a true professional,” Chef

Commis Compete

Barnes explained. “His chicken dish construction was only one example

On the CIA campus the

of his innovation and creativity. He built that component of the dish in a

day before the Bocuse

modified Mr. Potato Head by layering the forcemeat and chicken breast

d’Or competition, four

and then cooking the mold sous-vide. Once out of the mold, he dropped

young chefs vied for

it into the deep fryer to crisp the skin and then served the perfectly

$10,000 to cover travel

striped halves on a spiked holder.”

and lodging for a three-

That brilliant execution by Richard Rosendale and his commis Corey Siegel ’10, currently junior apprentice at The Greenbrier, earned them an opportunity of a lifetime. They will spend the coming months preparing to compete against chefs from 23 countries next January in Lyon. Richard will be mentored by the Bocuse d’Or USA Board of Directors, including Chefs Daniel Boulud, Thomas Keller, and Jerome Bocuse, as well as Team USA coaches Gavin Kaysen, Grant Achatz, and Gabriel Kreuther.

month apprenticeship at a restaurant in France. Each prepared Poulet au Vinaigre. The competitors were Sonny Acosta, cook at Alan Wong’s in Honolulu, HI; Sam Benson, sous chef at Café Boulud in New York City;

When asked what differentiates him from past Bocuse d’Or competitors,

Tristan Aitchison, sous

Chef Rosendale replied, “The one thing that I bring to the table that

chef at Providence in Los

probably makes the synergy kind of click is the excessive competition

Angeles, CA; and Rose

experience that I have.” We are all hoping that experience helps him

Weiss, culinary extern at

handle what awaits him in Lyon. There, the crowds will be bigger,

Gramercy Tavern in New

the competition will be more intense, and winning will require an

York City. Congratulations

exactitude of execution that is unsurpassed. But if Paul Bocuse’s wishes

to Rose, who won in part

come true, our team will medal and we will all be shouting “USA!

for her terrific command of

USA!” come next January!

her kitchen.

mise en place no.60, June 2012

commis rose weiss shows poise and skill

vice chairman, cia board of trustees charlie palmer â&#x20AC;&#x2DC;79

the mccormick team with president tim ryan

cia trustee thomas keller

lori and paul prudhomme sharing a quiet moment at the reception

johnny iuzzini and cia instructor stephen durfee prepare dessert

four of the honorees visit the hyde park campus

jasper white

chairman of the board richard bradley presents tim ryan with a gift marking 30 years of service to the cia

honorees white, forgione, fearing, prudhomme, and puck

www.ciaalumninetwork.com

PIONEERS OF AMERICAN CUISINE HONORED On March 29 at the Marriott Marquis in New York City, the CIA

as guests vied to taste signature dishes from Ben Pollinger ’97,

paid homage to five Pioneers of American Cuisine. Each of

Richard D’Orazi ’77, Len King, Matt Bencivenga, and Nick

the evening’s honorees—Larry Forgione ’74, Jasper White ’76,

Badovinus.

Dean Fearing ’78, Paul Prudhomme, and Wolfgang Puck—put his own stamp on the American food revolution that took place in the 1970s and ’80s. Their collective realization that American cuisine could be made with the same fresh, local ingredients and attention to detail for which the French were so renowned, was the opening salvo in a revolution that continues to this day. In fact, in the ensuing decades, America has become the center of the culinary world.

The event drew supporters of the CIA and its students as well as admirers of the evening’s honorees. Industry leaders, alumni, food enthusiasts, and longtime friends of the CIA gathered to learn more about the influence the honorees had on changing American cuisine. As a surprise, the college honored President Tim Ryan ’77 for his 30 years at the CIA, which included his pioneering work opening the American Bounty Restaurant in 1982. To cap off the evening, a live auction, with luxurious items generously gifted by

All of the food served during the evening was envisioned by protégés of the honorees. For the formal dinner, Melissa Kelly ’88 inspired the Spring Lobster Salad; Mark Forgione and Bryan Forgione ’02 conceived the Native Buffalo Strip Lion; and Johnny Iuzzini ’94 originated the Strawberry & Rhubarb “Spring Duet.”

CIA friends, was held. All monies raised at the event benefit the CIA Student Scholarship Fund, making it possible for the college to attract the best and brightest future leaders of the industry.

Earlier in the evening, the reception food stations were hot spots

Melissa kelly sharing a moment with chef prudhomme

mise en place no.60, June 2012

president ryan acknowledges some of the cia’s top students

Excellent Externships

>>>

Students at the CIA will tell you that their externship is often one of the most powerful experiences they have while at the college. The relationship between the CIA and its externship sites is carefully nurtured and scrutinized to ensure that it offers each student a solid, real-world work experience. A number of companies, many of which are helmed by CIA graduates, have shared long-standing relationships. Still others are new to the externship roster and have already discovered the benefits of having CIA externs working in their establishments. Key staff at five of these sites shared their insights with our readers. They are: • Andrew Roenbeck ’84, executive chef, Boca Raton Resort & Club • Lon Symensma ’99, chef/owner, of ChoLon Restaurant • Mike Bruno, talent development programs specialist, Wegmans • Thomas Kacherski ’01, chef/owner, Crew Restaurant • Randy Fournier, manager of global dining services & food safety, Hess.

How is your externship experience structured?

Boca Raton Resort: Every three weeks we rotate students to a new kitchen. The program is modeled on the CIA’s system. The managers who mentor students are seasoned and can individualize and customize each experience because we want everyone to have a successful externship.

ChoLon: Our externs cycle through a structured program starting with a.m. prep and moving through all the stations. I meet with the externs every Tuesday and go through their logbooks, which we require to chart their growth. Then we talk about ways to improve technique and approach.

Wegmans: Externs spend time in multiple departments and apply what they learn to culinary techniques in the kitchen. They

What is unique about your externship site?

Boca Raton Resort: Our historic facility has 18 kitchens and bakeries in three different buildings. This allows our externs to have a variety of experiences in a short amount of time. That exposure will help them make better decisions about their future.

ChoLon: Rotating through different stations without being solely responsible for what goes out on the plate is an extremely important step in the

demonstrate their learning through a series of production- and service–based assignments. And they are assigned a mentor whose primary goal is to enrich the overall training process.

Crew: The extern is scheduled to move through several stations; however, the actual rotation depends on the individual and his/her skill level. The students have several mentors depending upon how they progress through the line.

Hess: Our externs work at all the stations based on their ability and skill set. Most will rotate through, exposing them to skills such as menu creation, purchasing and receiving, and cooking.

learning process. The intense mentoring at each of the stations makes it a great experience for students.

Wegmans: Our externship provides students with the opportunity to hone their culinary skills working with top chefs, many of whom are alumni of the CIA. We offer training in multiple departments, with emphasis on fresh ingredients, to produce a diverse menu of cuisines.

Crew: Because we are local to the CIA’s Hyde Park campus, we have a very close relationship with faculty and staff. The Crew staff, many of whom are CIA graduates, give our externs a lot of opportunity to be creative and have input on the menu.

Hess: Our corporate dining venue services 800– 1,000 meals daily. We have eight chef-staffed action stations and hand-make 95% of our food in-house. It’s a tremendous learning experience for students.

left to right: hannah loudin '08, eric shapiro '07, alicia deters '00, brendan russell '06, lon symensma '99, matt howerton '10, jin capobianco '10

What is the most rigorous part of the externship experience?

Boca Raton Resort: Some students find relocating to Florida stressful, so we provide housing for the first 14 days of their externship. That gives them time to network and find an apartment with a month-to-month rental. Also, southern Florida is multicultural, so languages and cultural mores are challenging for

Hess: CIA students have the advantage of learning from CIA instructors, who are the finest and most talented group of culinarians anywhere. This resource, combined with the state-of-the-art facilities, provides opportunities not possible elsewhere.

Do you hire externs at your company after graduation?

some students.

Boca Raton Resort: Prior to their leaving externship I speak

ChoLon: The sheer speed of the line can leave a student feeling

one-on-one with the strongest students. Our capture ratio goes down

like a deer in the headlights. And though they are not turning out dishes from start to finish on their own, people are relying on them to execute a part of the work at a very high level.

Wegmans: Our rotation schedule is intense because of the amount of knowledge we are sharing with the students in the externship time frame. In addition, each student must complete a final project in which they prepare a new meal idea, which tests both their culinary ability and feel for our core business.

because CIA students have so many options upon graduation. The ones that do come back to us usually do so because they want to work with a specific chef in one of our restaurants.

ChoLon: I hired my last extern at Buddakan in New York City to move and help me open my new restaurant ChoLon in Denver, CO. My kitchen is filled with CIA graduates!

Wegmans: We are in the early stages of our externship program. Our goal is to provide a fantastic externship experience in the hopes

Crew: The most rigorous part of the externship is meeting the

that they will return to Wegmans upon graduation.

expectations and demands of a very busy, high-end establishment.

Crew: We are fairly new to the externship program but have already

I demand a lot from the staff and students.

rehired two individuals and look forward to many more in the future.

Hess: This varies depending on the individual. We provide an environment where their skills can be developed and practiced.

What makes CIA students different from other externs?

Boca Raton Resort: The CIA is the most difficult school to recruit externs from because there is always competition from other recruiters. The CIA student is much better schooled about what is and is not quality. They come with more knowledge and are noticeably more professional than externs from other schools.

ChoLon: I only have had CIA externs. I’m very pro-CIA. The college made my life what it is today and I love giving young people the same type of externship experience that I had.

Crew: The education the CIA provides is simply different and vastly superior to other culinary schools. I’ve actually never hired an extern from any other school. That’s because of the experiences I’ve had with them in the past. extern golda hall at hess

mise en place no.60, June 2012

Beyond the College Walls The passion that drives CIA faculty to teach at a high level, demand excellence from their students, and innovate in the educational arena is the same passion that has many of them venturing beyond the walls of the college to participate in events with other professional chefs. At these times they get to express their inventiveness, expertise, and competitive spirit—all of which make them great teachers and great chefs.

Going Hog Wild

The competition was stiff and creative. Reigning “Cochon King and Queen of Porc” Duskie

Lovers and promoters of heritage pigs

Estes and John Steward of Zazu in

went hog wild at Cochon 555, held at

Santa Rosa, CA greeted guests with

the CIA at Greystone in January

a Pigña Colada, a frosty cocktail

2012. The event is one of 10 such

featuring bacon-infused rum.

pork fests held in cities across

Mark Dommen of Michelin-star

the country and organized by

One Market Restaurant in San

Cochon founder Brady Lowe.

Francisco, CA offered up offal-

Each year, 50 chefs are selected to

laced Banh Mi sandwiches; Chris

prepare a snout-to-tail menu created

L’Hommedieu of Michael Mina San

from heritage breed pigs. The 10 local

Francisco presented a “Pig-nic” served

winners are then flown to the Food & Wine Classic in Aspen for the final competition— the Grand Cochon.

topped with checkered clothes; and Michael Tuohy from Dean & Deluca in St. Helena, CA wowed the crowd with

Now in its fourth year, Cochon 555 was conceived to spread

Chorizo Mac ‘n’ Cheese.

awareness of artisanal food production methods with an emphasis

But it was Chef Kronmark and his students who took the porcine

on raising food with flavor. At this year’s event, the heritage breeds represented were Red Wattle, Mulefoot, Berkshire, and Yorkshire.

prize at the event, garnering a standing ovation from the crowd. He won with an exciting plate of pork that married Scandinavian and

More than 450 people attended the event to gorge on eight whole

Caribbean influences. His winning plate consisted of small bites of

pigs—that’s 1,350 pounds.

“Burning Love” with onion bacon sauce and offal, roasted and stuffed

For the past three years, CIA Chef-Instructor Lars Kronmark has been involved in providing CIA student support for the event and acting as a judge. This year, he got tapped to compete. Thirty CIA students were on hand to help the chefs make it all happen. Proceeds from the event raised money for the CIA Scholarship Fund.

chef kronmark (holding trophy) and his cia team

from a brown satchel on ironing boards

trotters with chilled Béarnaise sauce, hard cider-cured mule foot ham cooked in straw, mortadella smørrebrøod with spicy peppers and St. Thomas chutney, terrine of cured pig’s head and mustard greens with spicy remoulade on rye, and, everyone’s favorite, St. Croix pork fritters with beet jam. Congratulations, Chef!

the winning plate!

Killed by Dessert

hard-fought and carefully carved-out corner of the kitchen. We

When he “tweeted” out the question, “What do you think the next

We are sugar burners, cream puffs, the keepers of ‘Candyland.’

big trend in pastry will be?,” CIA Associate Professor of Baking and Pastry Arts Francisco Migoya had no idea the thread of responses would result in a manifesto, a gathering of six top pastry chefs, 60 satisfied dessert enthusiasts,

are protective of that space, our equipment, and our atmosphere. We are respected, feared, and ignored. We are pastry chefs. We are part of a community. We band together, share ideas, and push each other. We are pastry chefs. It is up to us to leave a pleasant last impression.

and a donation to Share Our Strength.

Our work is often an afterthought for guests already sated by savory.

Chef Migoya’s Twitter friends happen to be some of the country’s best

At one time or another, each of

pastry chefs. They include Bill

us has wished he or she could

Corbett, executive pastry chef

simply send dessert first. This is

for The Absinthe Group; Brooks

our chance. We just want to kill

Headley, executive pastry chef at

you with dessert!” Excerpted from Chef Michael Laiskonis’s

Del Posto Restaurant; Christina

manifesto.

Tosi, pastry chef/owner of Momofuku Milk Bar; Lincoln Carson, corporate

A Killer Meal

pastry chef for The Mina Group, and Michael Laiskonis, former executive pastry chef at Le Bernardin. When they got his Tweet and started “talking,” they realized an event hosted by pastry chefs was long overdue. They chose “Favorite Things” as their theme for the occasion.

Amidst the gleaming steel of Momofuku’s kitchen, 60 guests enjoyed a reception of savory hors d’oeuvre. From Chef Corbett’s “Oasis at Three O’Clock in the Morning”—falafel, pine nut hummus, and flat bread to Chef Carson’s “Wish That I Had Been Born

Christina quickly offered the spacious kitchen at Momofuku’s Milk

Into It”—latkes, smoked salmon, and caviar, attendees learned what

Bar commissary in Brooklyn as the site for the occasion. And with

these six chefs considered their favorite savory bite. Then it was on to

Share Our Strength helping out with logistics like ticket sales and

12 courses of dessert. Mercifully, most were a reasonable size because

rentals, the chefs set about creating six savory starters and a 12-course

as Chef Migoya says, “You can have too much sweet. After a while you

dessert “dinner” with wine pairings. Michael Laiskonis even wrote a

stop tasting it and it overwhelms you.” But this eager group of dessert

playful yet honest manifesto to frame the purpose of the event for all

lovers couldn’t wait to be wowed…and they were! Proceeds from the

the attendees.

evening were donated to Share Our Strength, a national nonprofit

“We are pastry chefs. We are the redheaded stepchildren of the culinary brigade. You’ll find us in the basement or in some

coffee éclair

organization working to end childhood hunger in America—a sweet end to a killer evening of desserts!

"just plain vanilla"

Women in Foodservice How Listening Leads to Success

Jodi (Barnard) Berg is a fourth-generation Barnard family member

so much, she’d lost the group. Her report to Jodi was that there was

leading Vita-Mix Corporation, the world leader in high-performance

no market for Vitamix blenders in China. It’s true that the blenders

blending equipment for the consumer and foodservice industries. In

are not inexpensive, but apparently that was not really the issue. With

1921, her great-grandfather founded the company. When he became

two focus groups left, Jodi decided to try another tack. She asked

interested in the value of whole foods on our bodies and health, he

participants how much money they would be willing to spend to care

called the company Natural Foods Institute and set about educating

for a family member. What would they spend for an elderly parent

people and selling tools to prepare whole foods that tasted delicious.

who needed a new mattress or an air and water filtration system? The

In 1937, Jodi’s grandparents took over the helm of the company. That

amount they were prepared to spend was staggering. Then Jodi asked

same year, they were introduced to the blender, and immediately

them how much they’d spend to give their family healthier food. By

saw it as a way to help people become healthier by making it easier

the time she showed them the Vitamix blender, nearly everyone in the

to consume whole foods, including fruits and vegetables. What was

room wanted to have one immediately. Cost was no obstacle.

progressive thinking in 1937 is almost mainstream today and is still the cornerstone of the Vitamix approach.

What Jodi had done is what Vitamix has been doing for almost 90 years. She was listening to and learning about her customer. When

With today’s emphasis on food being fuel for our bodies and the

Jodi pointed out that the blender was a means of providing better,

public’s increasing demands for fabulous taste and mouth feel,

fresher, and healthier foods to their families, price became less of an

Vitamix is positioned perfectly. The company’s engineering research

issue and the cultural imperative to take care of one’s family came to

and development arm works hand-in-hand with the innovations on

the fore. She blended the very real needs of her customers with the

the flavor front. “We are at the precipice of what we can do with

technology made available by Vitamix.

high-performance blending. We have new techniques and ways to accomplish them. Our relationship with chefs at the CIA has impacted our recipe and product development and testing. It’s been a terrific relationship based on mutual education and listening,” Jodi explains. Jodi will tell you that listening is at the core of the company’s success.

Today, the relationship that Vitamix has with the CIA focuses on pushing the boundaries of flavor, nutrition, and efficiency. And like all the relationships Vitamix has with its customers, it’s based on listening to needs, innovations, and dreams, and translating that into successful solutions.

It is listening that created an instant success with their commercial product and helped her take the company international, and it is listening that makes it possible for the company to evolve with the times. She tells a story that personifies her ability to use her ears and her senses to understand the needs of her customers and to market with precision. While working with a focus group in China, the moderator asked participants to bring their favorite small kitchen implement with them. Each person spoke about their item and their needs in the kitchens. When the moderator pulled out the Vitamix blender and asked everyone how much he or she would be willing to spend on this exciting new item that could do

jodi berg, president of vita-mix corporation

www.ciaalumninetwork.com

Careers For All For many students, Wendy Higgins is the face of the Career Services Office. With 20 years under her belt in that department, her work has touched the lives of thousands of CIA students and graduates. During her career there she has progressed through different key positions. She worked on everything from externship coordination to job

Wendy higgins

Now More Than Ever, The Perfect Resource At the February 2012 Career Fair, more than 250 job recruiters and human resources professionals from all facets of the foodservice and hospitality industry converged on the Hyde Park campus. It was the biggest career fair at the college in four years and one of the largest ever. At the previous fair in November 2011, almost 600 students and alumni were interviewed for job openings. Indications are that the foodservice industry is starting to feel some positive economic uptick.

placement to Career Fairs. And for

Recruiters indicated to us that they are:

the past four years, in her role as

• Hiring for a wide range of positions in kitchen operations, dining

associate director of career services, she became a familiar face at our St. Helena and San Antonio campuses as

well. Her goal? To ensure that all CIA students receive the same level

room operations, management, and beverage operations. • Looking for potential employees with previous work experience, along with communication and problem-solving skills.

of support from the Career Services Department. Just recently, she

“The diversity and sheer number of job opportunities available to our

received a much-deserved promotion to the position of director of the

students and graduates shows that a CIA education opens doors,” says

department.

Director of Career Services Wendy Higgins.

When you’ve been in a department for that long, you must love the

One of the lifelong benefits of your CIA degree is the college’s

work. Wendy says, “The best part of my job is working with initially

commitment to helping advance your career in foodservice. Career

nervous students and watching them blossom during their externship

Fairs, job counseling, résumé writing assistance, and e-recruitment are

and land a wonderful position upon graduation. Then I get to follow

all part of the service available to graduates. For more information,

them throughout their career.”

contact Mary Lou DeSantis at 845-451-1307 or

And that brings us to the quarterly events that help shape our graduates’ futures—Career Fairs. As alumni, you are eligible to take

m_desant@culinary.edu. Your next great job awaits you!

part in these events to network, interview, and grow your careers. Information about when they are being held, which recruiters will be present, and how to schedule interviews are available at www.ciaalumninetwork.com.

biggest career fair at cia in four years!

Why I’m an Externship Host Mentor By Robert Kabakoff ’86 A new student’s first days on the CIA campus can be nerve-wracking.

her to all facets of the business, from quality checks and pre-shift

But they are almost immediately made easier because of planned

meetings to vendor visits and kitchen interviews. These networking

orientation activities, a welcoming faculty, and the knowledge that

opportunities allow the student to see more than just the externship

you share those same jittery feelings with fellow students. After

site and to have a chance to be a more well-rounded restaurateur.

getting comfortable with the routines and expectations of college, it is suddenly externship time and all of those old nerves creep up again. Moving to a new, possibly unfamiliar city for 15–18 weeks can be a lonely and scary event—but it doesn’t have to be. More than four years ago, the CIA and a group of interested alumni began working together to create the Externship Host Mentor Program—designed to support CIA students venturing out on their externship experience. Alumni involved in the program clearly remember the feelings of apprehension they had when starting their CIA externship. I remember moving to Phoenix, AZ for my externship at The Wrigley Mansion Club. I didn’t know anyone in Phoenix and did not have the resources, financially or professionally,

Host mentors have the ability to make an invaluable and lasting impact on CIA students. The program offers externs a great resource for information about their city, how-to’s for succeeding at their externship site, and networking that will surely benefit their future and broaden their opportunities. To date, the program has been successful on a small scale, but requires more interested and dedicated alumni to participate in order to take it to the next level and provide every student with this kind of support. Being an externship host mentor is immeasurably valuable to the school, and, more important, to the students who are trying to find their way in this complex industry we all love so much.

to learn about the city—or its restaurants and chefs. Our group thought

Become an externship host mentor today and help a student navigate

that if we could put together a network of CIA alumni in the cities and

his or her externship and succeed. Contact Marcy MacInnes at 845-

towns where students are taking their externships, we could reach out

451-1283 or m_macinn@culinary.edu.

to them and enrich their entire externship experience.

Robert Kabakoff is owner of The White Chocolate Grill restaurants, and is

The school maintains a list of externship host mentors and then works

a member of the CIA’s Alumni Council, Society of Fellows, and Society of the

to pair a student and mentor prior to the student leaving campus for

Millennium.

externship. Either the student or the mentor can initiate contact. Initial conversations often focus on helping ease the student’s transition to a new town by offering advice on where to live and shop, how to commute around the city, and other common logistical issues. Once the student arrives on externship and receives his or her work schedule, the host mentor might set up a weekly or bi-weekly telephone check-in. These contacts provide a great opportunity for you to be a sounding board about issues students face at the site. Host mentors can advise the student on how to deal with the frustrations and challenges of the occasional “difficult” externship. This advice can be pivotal in helping a student have a successful experience. Networking opportunities are also a benefit of the Externship Host Mentor Program. For example, in my role as host mentor, I meet my externs for lunch or dinner soon after they arrive. I take them around the city and to restaurants of other chefs with whom I have relationships, and have even occasionally set up stages for them with other chefs in the city. I take the extern to my own suburban restaurants, Lincoln Whiskey Kitchen and White Chocolate Grill, where I have the extern shadow me for a day. This exposes him or

www.ciaalumninetwork.com

Necessity, The Father of Invention By Felicia Zammit They say necessity is the mother

In addition to cookware, Viking has donated several range suites to all

of invention, and it’s true. In 1946,

three of our campuses. Most recently, they donated 23 ranges to the

Frances Roth and Katharine Angell

new student housing being built on our Hyde Park campus. “The CIA

saw the need for a culinary school that

is a wonderful organization that fills a unique niche in the education

would marry the demand from the

field and is very deserving of our support,” says Mr. Carl.

foodservice industry for skilled chefs with the needs of returning veterans from World War II. Together they opened what would become the world’s premier culinary college, the CIA. Similarly, when building his home in 1980, Fred Carl, Jr. wanted a range that married the superior functions of a commercial range with the standards and practicality of a residential range.

fred carl, Jr.

Currently, he serves as a member of the CIA Board of Trustees and looks forward to continuing his relationship long after his term as board member expires. He explains, “I have thoroughly enjoyed my affiliation with the CIA. It is a unique and special place. The college’s mission is educating those who will become the top tier of the chef world in the future and there is no other institution that compares to it. That combination of higher education and the food world makes the association a very interesting and fulfilling one for those of us who serve on the board of trustees.”

The product didn’t exist, so he invented

If your company or organization is interested in participating in this

it. That range launched what has

legacy of giving, come visit our campuses, inspect our world-class

become the Viking Range Corporation,

facilities, and speak with the talented chef-instructors who will be

a leading manufacturer of commercial

on the front lines teaching students how to use your product. We’re confident you will be impressed by how your gift will impact the

and residential kitchen appliances. What do the CIA and Viking have in common? They both have reputations for excellence and exceptional performance. And so,

future of food around the world. Felicia Zammit is a CIA advancement officer.

sharing this ethos, it was only fitting that the CIA and Viking partner together. Carl, who now serves as president and CEO of Viking Range Corporation, began his relationship with the CIA 12 years ago as a member of The Society of Fellows. Since then, Mr. Carl and his company have become trusted cohorts in the CIA’s mission, primarily through their participation in the CIA’s Gifts-in-Kind program. Advancement Officer Jim DeJoy states, “Partnership in our Giftsin-Kind program is a great opportunity for companies and corporations to get their product into the hands of future leaders in the culinary industry. Not only do our students build brand loyalty to the products they use in the classroom, but the gifts allow our students to learn while using some of the best products and equipment in the business.”

mise en place no.60, June 2012

fully equipped viking kitchen at cia

Why Give? What motivates you to give? I remember that coming to The Culinary Institute of America was a big step for me. I was immediately saddled with student loans and was lucky to receive a few grants to make up my tuition payments. I remember that dealing with the financials of getting a degree was stressful and I wouldn’t have been able to attend without someone helping me. Now that my company is expanding, I’m able to help the next generation of students attend the CIA. I want to make sure they can benefit from the same education I received. From the beginning, I’ve understood that the foodservice industry is a complex and diverse business. There is more to it than just working in the kitchen. It is my desire to show students the limitless possibilities of a CIA degree. I hope my scholarship helps open their eyes. Bottom line? I love everything about the CIA. I want to keep in touch and be involved in some way all the time. The CIA was a positive and defining time in my life that remains a part of me today. So, I want to do whatever I can to help out.

What makes giving meaningful? CIA students make giving meaningful to me. I love their passion. They are so focused on their goals and so happy to be working hard to attain them. I’ve seen the impact they have on

Brad LaBel ’97

the industry and that’s because of the quality of the students

Society of Fellows Member Alumni Council Member President, LaBel Foodservice Equipment & Design, Inc. Founder of the Brad LaBel Scholarship

aspire to greatness, and if my scholarship helps them along the

we are graduating today. I want to assist these students as they way, I’m happy.

How do you give? My scholarship provides direct tuition support to students. I also have students whom I am currently mentoring. They get hands-on experience on the design, fabrication, and installation of commercial kitchens. I make sure to show them the ropes— everything from how to use an AutoCAD program to how to engineer hood systems. I believe chefs are the best people to design a kitchen. Finally, I’m working with CIA Associate Professor in Business Management Jean Morris to identify BPS students who would be interested in working on a project developing a gastro pub idea I've been working on with a fellow CIA grad.

www.ciaalumninetwork.com

Giving’s Impact What motivated you to attend the CIA? When I was three, my mother quit her job as an optician so that she could stay home with my sisters and me. To keep busy, she started operating a bakery out of our kitchen. Some of my fondest memories are of helping mom decorate cakes. When it came time to choose a college, my grandmother told me that I should go to school and study what I loved to do. I chose the CIA because it had the greatest educational opportunities for baking and pastry students.

What has been the best part of being at the CIA? That’s not an easy question to answer! I’ve enjoyed my chocolates class with Chef Peter Greweling and my breads class with Chef Stephen Eglinski. I love how every aspect of life here is steeped in professionalism and everyone has a strong work ethic. I also really enjoyed my externship at Blackberry Farm in Walland, TN. I had never worked in a restaurant before and it was exhilarating to be placed in charge of the pastry line. I also honed my butchery skills with the help of CIA alumnus Mike “Sully” Sullivan ’03, who taught me how to fabricate the different cuts used on the premises.

Elizabeth Latanyshyn ’11 AOS in Baking & Pastry Arts Management BPS in Baking & Pastry Arts Management

What are your plans for the future? Down the road, I plan on returning to Auburn, NY and opening a bakery café. However, between now and then I have a lot of traveling to do. I want to see more Southern states and

(anticipated 2/7/13)

I want to visit Colorado and see the Rockies. I’m currently

Recipient: Guest Services Endowed Scholarship M.F.K. Fisher Endowed Scholarship Dorothy and Marshall M. Reisman Scholarship

been a dream of mine to work in the hospitality industry there.

making preparations to move to Aruba after graduation. It’s

How has your scholarship helped you? Receiving a scholarship provides certain tangible benefits for which I am very grateful. I am thankful that I’ll now have to work fewer hours to cover my expenses and that, in the long run, the amount of money I’ll owe from student loans will be greatly reduced. I’m humbled by the kindness shown me.

mise en place no.60, June 2012

Thomas Ingalls is executive chef/owner of The Barbeque Chef, Inc. He enjoys giving back to his community, so Thomas and his two children volunteered to help at the Salvation Army during Thanksgiving and Christmas in 2011.

’79

Scott Beahen is director of foodservice operations and

professor at Niagara University in Niagara Falls, NY. Allan S. Fisher is a private chef in Blue Bell, PA. Brian Limitone is food and beverage director for Meadow Ridge Senior Living Facility in Redding, CT. Steve D. Lutrell is a food service auditor for the Department of Justice Federal Bureau of Prisons in Washington, DC. Jeffrey “Alex” Melkonian is assistant pastry chef at the Woodfield Country Club in Jupiter, FL. Laura (pickover) lyons '95 with new husband todd lyons '08

’68 ’56

Richard “Dick” Dearden has been retired for the last

15 years and loves every minute of it. He is enjoying “fooling around” with baking bread and wishes he’d spent more time

Peter B. Harrison is owner and president of A&P Turbo-

president of National

Restaurant in Belmar, NJ. Lana Roeser

NJ, which is a nationwide employment

is executive chef at the ADK Cafe in

agency for chefs and managers. Dianne

Keene, NY. Dennis Vodzak is corporate

Dillman is part-time prep cook and

executive chef for Aladdin Food Manage-

pastry chef for JPM Catering & Events in

ment Services, LLC in Wheeling, WV.

’69

Ronald Piscitelli is director of operations for the Brecken-

ridge Brewery in Denver, CO.

Manayunk, PA. She has two sons, Marty and Owen. She recently reconnected with her CIA roommate, Lorraine Pacz-

’72

Arthur S. Lewis is executive

kowski, and would be delighted to hear

chef for E.D.K & Co in Vero

from anyone else in her group. David S. Mitchell is management analyst at the

months each year. He spends the summer

Commander Navy Installations Com-

Ellen Dearden ’84, is also a graduate.

months at his farm in Maine, where he

mand—Fleet & Family Readiness Service

raises organic hops for the craft brewing

Center in Millington, TN.

in Pigeon Forge, TN. Glen Hadley is human resource director for Sodexo in Gaithersburg, MD. He just celebrated 40 years with the company. He began

industry and cultivates organic mushrooms for area restaurants.

’73

Richard Baldasano is

state correctional institute in Pennsylvania. Alan Finkelstein is lecturer and

acquired by Marriott and subsequently

certified chef for San José State University

sold to Sodexo. He is looking forward to

in San Jose, CA.

his 50th year CIA reunion!

’67

president of Hilltop Steak

manager for the Pine Hollow

Country Club in East Norwich, NY.

’77

ing partner for the 45th Street

Pub in Pennsauken and Edgewater, NJ. In 2011, the New Jersey Courier Post gave its

executive chef for Food Sales

has four terrific children and two wonder-

ceived the Antonin Carême Medal from

named Restaurateur of the Year by the

the Chefs Association of the Pacific Coast.

Massachusetts Restaurant Association.

Douglas Reasoner is regional sales

The following year, the organization

manager for Thermo-Kool in Laurel, MS.

owner of Ilio DiPaolos in

Blasdell, NY.

’83

Beth Barelski Cochran is franchise operations manager

for Paradise Bakery & Café/Panera Bread

ful grandchildren.

’78

from the United States Air Force with the rank of Master Sargeant. Susan W. Murray is technical sales manager/certified research chef at Northwest Naturals, LLC in West Linn, OR.

Gerald has been married for 32 years and

West in Las Vegas, NV. In 2009, he re-

Michael DiPaolo is chef/

Gerald J. Spence is operat-

Van Atkins is corporate

House in Saugus, MA. In 2001, he was

inducted him into its Hall of Fame.

’76

Mark Del Priore is general

Best Hamburger award to the restaurant.

’74

’81

in Scottsdale, AZ. Jon DiFranco retired

culinary food manager for a

his work life with Saga, which was then

Leonard DeRosa is vice

J. Hanke is owner of the Express Station

ness in Bentonville, AR.

the old barn in New Haven. His daughter,

Captain Jim’s Seafood Buffet

is owner of Linda’s Sweet

Memories Bakery in Trumbull, CT. Paul

Hospitality Associates in Mount Laurel,

Beach, FL, where he works the winter

Jim Bookstaff is owner of

Linda (Rumsey) Barber

Clean, Inc, a property preservation busi-

with Joe Amendola in the baking class at

’62

’75

Mark Chernin is owner/

’80

Michael Barna is culinary specialist at Taste of Home

Cooking School in Greendale, WI.

’84

Diane (Hoganson) Heffernan is culinary instructor/

sales associate for Williams-Sonoma in Oak Brook, IL. She also operates a family fall festival at Susanna Farms in Lake Villa, IL. She got married in November 2006 in Isla Mujeres, Mexico.

’85

Paul Bazzano is executive vice president of operations/

partner for The Hilton Garden Inn in

www.ciaalumninetwork.com

You Make A Difference! Almost 40% of CIA students are referred by our alumni! Any prospective student you refer is eligible to receive an Alumni Referral Scholarship as well as other scholarship opportunities. You can change a life. It’s easy.

Just visit www. ciaalumninetwork. com/refer kelsey grant '01 took mise en place on vacation to mexico

Canonsburg, PA. Mark R. Breault is

famed Hotel Jerome in Aspen, CO.

executive chef for Hilton Atlanta Airport

Daphne Macias is cafeteria manager for

in Atlanta, GA. Michael DePalma is

the Palm Beach County School District

executive chef at Tutto Fresco Italian Grill in Port St. Lucie, FL. Chris Luccari is

’91

Brian J. Murphy is owner of Inn at Stone Ridge in Stone

’95

William R. Benner is executive chef at Black Point Inn

Ridge, NY. He and his wife have two

Resort in Scarborough, ME. Fred

in Palm Beach, FL. Brett A. McKin-

daughters, Emma and Allison. Jason

Dement retired from Aramark in De-

ney is chef instructor at the Star Career

Ulak is executive chef for Relish Distinc-

cember 2011. He now owns a full-service

kitchen manager at Rocco’s Wood Fired

Academy in Syosset, NY. Robert Noble

tive Events in Mt. Pleasant, SC.

travel agency called Humpday Cruises,

Pizza in Buffalo, NY. Karen M. Mont-

is senior manager of dining and culinary

gomery is owner of The Clay Bakers,

for Sodexo in Washingtonville, NY. Gary

an art gallery in Easton, MD. Alan F.

Toscano is director of dining services at

Skversky is corporate chef for Boudin

Kirkland Village in Bethlehem, PA. He

Bakery in San Francisco, CA. He keeps a

recently completed his certification for

strong connection to the CIA by serving

dietary manager (CDM, CFPP).

as a student mentor and hosting student recruitment events.

’86

Kurt Anderson is a market-

’88

manager for Lindley Food Service in West Bridgewater, MA. Natalie (Martocci) Hart is pastry chef at Saucon Valley Country Club in Bethlehem, PA. Yvonne Judy has been promoted to the Culinary Support Team for Sage Dining Services,

’87

of food & beverage/executive

chef for the Sands Resort and Casino in Bethlehem, PA. Benjamin T. Cook is owner of Surf City Enterprises of Syracuse, Inc. in Syracuse, NY. Anthony M. Dilucia is general manager at the

mise en place no.60, June 2012

tana in San Antonio, TX. His authentic Neapolitan-style pizza is certified by the Italian government (VPN). He recently opened a site in Dallas, TX with plans to

regional sales manager for

expand throughout the U.S. Kimberly

Maple Leaf Farms, Inc. in Leesburg, IN.

Megill is cake decorating instructor at Wilton Industries, a company that teaches

’89

Peter Josephson is head chef at the New Lisbon

Correctional Institute in New Lisbon, WI. Donald Walsh, Jr. is director of culinary services for Tyson Foods, Inc. in Springdale, AR.

’90 Victor L. Bock is director

of Dough Pizzeria Napole-

Clark Raines is mid-Atlantic

Private Food Service Division in Lutherville, MD.

’92

Douglas Horn is owner

licensed his restaurant concept and

ing associate for Sysco in

Helena, MT. Mickey Averill is general

Inc. in Greeley, CO. Laura (Pickover)

Troy Carver is assistant general manager for Marriott

International in Nashville, TN. Michael Galgano is executive chef at Lazy Frog’s in Morris, CT. Timothy Knowles is

the Wilton Method of cake decorating in Neptune City, NJ. Over the years Kimberly estimates that she has taught more than 2,000 students.

Lyons (see p. 32) is principal yenta at Dish with the Yenta, a traveling cooking school that offers in-home cooking lessons and parties. She is also principal for Good Dish Consulting. Laura recently married fellow CIA graduate Todd Lyons ’08, who is chef de cuisine for Aramark at Lincoln Financial Field—home of the Philadelphia Eagles.

’96

J. Sean Kelly is chef/owner of Kelly’s Steak and Seafood

in Boalsburg, PA. Dale K. Stirzel is store team leader at Whole Foods Market, Inc. in Plymouth Meeting, PA.

’93

Todd Wanless is chefinstructor at Alamance Com-

munity College in Graham, NC.

’97

Dana Binder is owner of Allumé Events in Kenilworth,

NJ. She is expecting twins. Matthew

’94

Donato Gemmati is chef/ owner of Gino’s Pizzeria in

Poughkeepsie, NY. He is in the process of

chef/owner of Questa Lasagna in Mount

opening his second location in Red Oaks

Morris, NY. David Pette is chef/owner

Mill, NY. He also has a baby on the way.

of Food for Thought Food Service in

Gilbert Leder is senior territory man-

Summit, NJ. He married in October 2011.

ager for General Mills in Minneapolis,

Burton is corporate executive chef for Unilever Food Solutions in Lisle, IL. Ariel Leifer is doing her medical residency at West Suburban Hospital in Oak Park, IL. She received her MD degree from the University of Illinois at Chicago in 2010.

MN. He is married and has two children.

John Mikhail Minas is executive chef

Benjamin A. Small is executive sous

at the Florida Governor’s Mansion in

chef for The Compass Group (Wolfgang

Tallahassee, FL. Aishwarya Nair is food

Puck) in Washington, DC. He has been

and wine merchandising associate for The

with the company for four years.

Leela Group in Mumbai, India. James R. Orr is executive chef at Wegmans. He married Maggie (Bartlett) Orr ’06 and they have a son, Jack.

’07

’09

Austen Asadorian is kitchen manager for the

Hillstone Restaurant Group in New York, NY. Timothy C. Morris is catering

Jessica Lee Camilleri and

chef for Sodexo at Temple University in

Kyle Koenig ’07 (at left) were

Philadelphia, PA.

married in September 2011 at Giorgio’s in Baiting Hollow, NY. Classmate Abu Abukar ’07 served as a groomsman. Kyle is sous chef and Jessica is sommelier at Colicchio & Sons in New York, NY. jessica camilleri '07 and kyle koenig '07 on their big day

’98

Suzanne Storms is director

Maryland. Kathryn David is research

of food and beverage at The

chef for Classic Cooking LLC, in Jamaica, NY. Classic Cooking is the manufacturer of Garden Lite Products. Dennis Fried-

James Basciani is chef de cuisine at Fresh Company in

Garrison, NY. Adam Parker is executive chef at Indian Head Resort in Lincoln, NH. Adam was featured in SOCO magazine and has just completed his selfpublished cookbook, Now We’re Cooking. Philip Tessier is executive sous chef at The French Laundry in Yountville, CA.

’00

Cecily Collins-Anthony is director of food & nutrition

for Manassas City Schools in Manassas, VA. Andrew Watterson is chef de cuisine at The Orange Squirrel in Bloomfield, NJ. Seth Weiss is executive chef for The Conference Center of Niagara Falls in Niagara Falls, NY.

’01

Kelsey Grant loves mise en place magazine so much, he

took it with him on his trip to the Mayan ruins in Coba, Mexico (see p. 33). Jason Huber is partner of two restaurants in Washington, DC, Hamiltons and Liberty Tree. He is also head chef at Hamiltons.

’02

Donald Fisch, Jr. is branch manager for Friedman Elec-

tric Supply in Exeter, PA. Jessie (Knapp) Griswold is proud to announce the birth of her daughter Molly, in January 2011.

man is chef/owner of Newton’s Table in Bethesda, MD. He is the winner of the Mason Dixon Master Chef Competition held from May 2010–September 2010. The Washingtonian selected Newton’s Table as one of the 100 Very Best Restaurants. Bethesda Magazine editors picked Newton’s Table as having the Best Main Course.

’04

Management in Chester Springs, PA.

’08

Celeste Scarlett won the 2011 Women Chefs and

Restaurateurs Cooking in France with Dorothée Alexander internship/scholarship. She spent six weeks learning the culinary techniques and characteristics of the Tarn region in southwestern France at L’Ancienne Auberge, a small inn and restaurant. Valerie Villegas is

Kyler Chavez is assistant

chef manager/sous chef for Unidine in

outlet manager for the Hyatt

Queens Village, NY. Thomas Viola is

Regency Denver Tech Center in Denver,

MIT in the Apple Pie Bakery Cafe at The

CO. Andrew Marsh is chef/owner of

Culinary Institute of America in Hyde

Unique Confections in Norman, OK.

Park, NY. Jordan Weinberg is sous chef

Ernest Marshall IV is manager of Beni-

at Lola in Great Neck, NY.

hana in Toms River, NJ. Victoria M. Nodarse is culinary coordinator at the Miami Culinary Institute in Miami, FL. Jorge A. Saldivar, Jr. is executive chef/ owner of Matador Tapas in Dallas, TX.

’11

Michael Balhoni is fish cook for David Burke Townhouse in

New York, NY.

Ben Eubanks is brand manager for The Country Vintner

in Ashland, VA. Matthew O’Neil is chef/owner of The Blue Ox in Lynn, MA. The Blue Ox was named one of the Top 100 American Restaurants in the U.S. on

In Memoriam Ralph Montanaro ’49

Charles W. Bradley, Jr. ’76

Rosario D. Abate ’50

Steven N. Anderegg ’77

Meghan Finamore is a

Robert E. Kenerson ’57

Jeffrey L. Alderfer ’78

culinary instructor for Erie

Thomas Anthony Foos ’60

Douglas Ali ’78

Peter E. Small ’62

John Paul Kaczmarczyk ’79

John R. Collucci ’63

Jeffrey Scott Ritchey ’84

Jeffrey David Young ’65

Dwight D. Perry ’85

Dianna Bacuilima is

Michael Lester Charles ’66

Meagan Barnard MacPhee ’86

pastry chef at Manercing

James W. Heywood, CHE ’67

Gregory Michael Sheppard ’86

is sous chef for Sorella in New York,

Victor F. Agostini ’71

Fred G. Owles III ’87

NY, where he works with fellow alumni

Joseph Andruskiewicz ’71

Ira Bruce Poritzky ’92

John David Bonham ’71

Ross Neimeier Adams ’94

Network’s Iron Chef America in March

Neil Martin Abel ’72

William J. Gaiser ’98

2011 and were featured in the book Notes

Jan Mark Nydell ’74

Amber N.D. Andaloro ’00

Scott Crow ’75

Dennis Martin O’Connell ’00

John B. Sipple ’75

Eric Quarato ’02

Open Table.

’05

1 BOCES in Tonawanda, NY. Spike Mendelsohn is partner/chef at Good Stuff Eatery in Washington, DC.

’06

Island Club in Rye, NY. John Barker

Sara Krathen ’05 and Emma Hearst ’06. John and Emma competed on Food

from a Kitchen: A Journey Inside Culinary Obsession, published by Tatroux, LLC.

’03

Washington, DC. Stephen Schappert is the food director for Metz Culinary

American Club in Hong Kong.

’99

Kylil Henson is sous chef at Ripple in

’10

Eric Ambrose is executive

R. Isaac Hutchins is restaurant chef

chef for Unidine Corp. in

at Ocean Edge Resort in Brewster, MA.

www.ciaalumninetwork.com

If 44,000 Alumni Give $25 We Raise $1,100,000 That’s... 1 New Visitor’s Center (or) 2 Technology or Research Labs (or) 2 New Production Kitchens (or) 4 New Classrooms (or) 733 New Scholarships

Are you a SILENT FAN of the CIA? Well, we need you to MAKE SOME NOISE

www.ciagiving.org | 845-451-1602 *Did you know foundations and lenders pay close attention to the number of alumni who give back to the college? They use alumni participation as one of their criteria when they consider investing in the CIA. So, as you can imagine, every bit of noise helps! Remember, the CIA is a 501(c)(3) not-for-profit institution, so your donation is fully tax-deductible.

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

Run, donâ&#x20AC;&#x2122;t walk to the 2012 Alumni Homecoming September 21â&#x20AC;&#x201C;22!

Log on to www.ciaalumninetwork.com for details about Homecoming as they become available.

2012

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 ciarestaurants.com

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