Mise En Place Issue 63 Culniary Science by The Culinary Institute of America

No. 63, June 2013

ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA

Culinary Science

The Growing Influence of Science in Foodservice Discover why culinary science is the future

12 Channel Your Inner Food Scientist

A new bachelorâ&#x20AC;&#x2122;s degree in culinary science for our graduates

16 The New Bocuse Restaurant Re-imagining French cuisine

20 Women in Foodserviceâ&#x20AC;&#x201D;Up the Stairs A look at the life of a giant in the catering arena

11 Across the Plaza

Culinary Science in the Bakeshop | Culinary Science at the CIA | New Faces on the Board | Homecoming 2012

26 Gifts at Work

2013 Leadership Awards | Why Give? | Giving’s Impact A Timeless Connection—Kikkoman | Take Your Seat

A Tradition that Transcends

22 Education for Life

Kudos | Book Shelf | A Fast Track to Culinary Success

32 Class Notes

Class Notes | In Memoriam

In preparing this edition of mise en place, I had the opportunity to sit down with one of the industry’s most successful New York caterers, Abigail Kirsch. I was interviewing her for the article on Women in Foodservice and I found myself a bit intimidated. I sat up the night before polishing my questions and checking the batteries in my recorder. After all, I was

mise en place® No. 63, June 2013 Nancy W. Cocola, Editor Leslie Jennings, Designer

going to be talking to a CIA Trustee Emerita and wanted it to go just

Contributing Writers

right.

Dr. Chris Loss ’93

I was expecting a culinary institution to walk through the door, and by

Jonathan Zearfoss

all rights, she did look impressive in a lovely and stylish sort of way. But

Felicia Zammit

rather than a formal corporate icon, I found a sharp, witty, and warm person who was philosophical about the slights and snubs she endured in the ’60s and ’70s as a woman in a man’s industry. Back then, the attitude toward women in foodservice was paternalistic at best and appalling at worst. Despite the challenges, she plowed on, driven by her love of learning and passion for food until, today, the food world is truly ready for women! Read her story on page 20.

New schedule for mise en place You’ve probably noticed by now (at least I hope you did) that you never received your March edition of mise en place magazine. After much discussion about industry-wide standards, the needs of our readership, and fiscal imperatives, we have decided to publish the magazine three

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 Lynne Eddy

Dr. Chris Loss ’93 Francisco Migoya

Jennifer Stack ’03

times a year instead of four. To “get on the right schedule,” we jumped over March to bring you this June edition. Fear not! We will continue to fill the magazine with articles about trends in the industry, college enterprises, our four campuses, students, faculty, and donors. And, of course, we want to hear your stories and what you’ve been up to. To that end, please remember to fill out the Alumni Information Update form found in the center of each mise en place, visit ciaalumninetwork.com to update us online, or drop me a note at the e-mail address below. Enjoy reading this edition on culinary science. You’ll learn about the CIA’s new bachelor’s degree in culinary science that is open to all of our graduates! Nancy Cocola Editor n_cocola@culinary.edu

Mission

Mise en place is the college magazine for alumni and friends of The Culinary Institute of America, and reflects its principles and core values. Its mission is to foster a mutually beneficial and enduring relationship between the CIA, its alumni, and friends by: Providing information of interest about the college, its alumni, faculty, and students. Presenting substantive, balanced, and accurate coverage of major issues and events concerning the college as well as highlighting alumni leadership and contributions to the foodservice industry. Creating a forum to help alumni network and build community. ©2013 The Culinary Institute of America All rights reserved. Photography: Keith Ferris and Phil Mansfield.

Singapore Swings! After receiving words of wisdom from graduation speaker Cat Cora ’95, the 33 students in the first graduating class at our Singapore campus received their diplomas from President Tim Ryan. In talking about the class, Tim used words like “enthusiastic, focused, and hard working.” Their level of performance was so high that fully one-third of them were able to snag externships at such top U.S. restaurants as Eleven Madison Park, Le Bernardin, Café Boulud, Chez Panisse, and Restaurant Marc Forgione. They are eager and ready to make their mark on Singapore’s restaurant and hospitality industry! While in “The Lion City,” Tim had a chance to dine with a number of our alumni and friends. The meal was prepared by Ivan Brehm ’05, chef at Baccanalia. Many who attended

The Food and Wine of Andalucía: Flavors from Farm to Table Alumni, take a gastronomic tour of

the dinner work at, have opened, or are about to open restaurants in Singapore. They include Cat Cora, Jeanie Janus ’08 (Baccanalia), Eric Bost ’98 (Guy Savoy), Adam Crocini ’00 (Wolfgang Puck’s Cut), Travis Masiero ’99 (Luke’s Oyster Bar and Chop House), and Nancy Silverton (Mozza). Also in attendance were Singapore campus Managing Director Eve Felder ’88 and Assistant Vice President of Branch Campuses Sue Cussen.

southern Spain with the CIA. Our newest documentary, The Food and Wine of Andalucía: Flavors from Farm to Table, brings you into the kitchens of the region’s finest chefs and culinary experts. There, you’ll learn all about traditional dishes that belong in every chef’s repertoire. The segments are so vivid, you’ll practically be able to taste the rich olive oil, crisp sherry wines, prize jamón ibérico, and jamón serrano. You’ll also be introduced to some undiscovered gems, like a hidden

A SMILE IS WORTH A THOUSAND WORDS!

GRAD SPEAKER CAT CORA AND TIM

mountain valley where some of the world’s finest sturgeon caviar is produced. There are lots of ways to access this stunning and information-packed program. Take your pick: CIAprochef.com— www.ciaprochef.com/andalucia CIA’s iTunes Channel— https://itunes.apple.com/us/podcast/ culinary-institute-america/id212491725 CIA’s YouTube Channel— www.youtube.com/user/CIANetwork

mise en place no.63, June 2013

THE PROUD GRADUATES

The Growing Influence of Science in Foodservice

DR. CHRIS LOSS ‘93 IN HIS LAB

An Interview with Dr. Chris Loss ’93 It’s an exciting time for culinarians. More and more, our industry has been embracing the introduction of evidence-based research into the professional kitchen, and our customers are already seeing some of the results. Here, CIA Director of Menu Research and Development and Professor in Culinary Science Chris Loss shares some of his thoughts on culinary research and its impact on the future of foodservice and hospitality.

What are the implications of applying scientific research in the kitchen? In light of new and emerging research, some chefs and students are asking, “Are traditional techniques ‘wrong’?” and “Will science squelch creativity and filter out all serendipitous discoveries of new foods and flavors?” The answer to both of these questions is, “absolutely not.” The traditions and techniques would not have evolved and persisted over the years if they were “wrong.” Our techniques have provided consistent and delicious flavors for hundreds of years, and they will continue to persist. What might be “wrong” is the explanation of “how” the techniques generate craveable flavors; in other words, the mechanisms underlying what causes our foods to be delicious have not been well-understood. But culinary research is shedding light on these mechanisms, and the implications for the creative expression through food, in addition to solutions for health and wellness imperatives and business goals, are massive. With an understanding of the mechanisms (i.e., how things work), one can become more efficient and creative in the kitchen. Think back to the first time someone showed you how to properly hold a knife, and to use your guiding hand to cut efficiently without slicing your finger too! Given an understanding of how to handle equipment and properly prepare your ingredients, you could move faster and make time for more thorough and enjoyable culinary explorations. An understanding of how things work permits culinary professionals to focus time and attention on other aspects of the profession. When considering the influence of science in the kitchen, I like to refer my students back to Vincent van Gogh, one of the most iconic and creative artists of the last 300 years. In order to express his ideas with clarity, honesty, and authenticity, van Gogh studied the science of paints, pigments, and light. Through meticulous study and iterative experimentation, he learned how to make his own paints, and even his own canvases and brushes. This helped bring his creative spirit to life and permanently fixed his ideas about life, beauty, and the human condition into society, culture, and history. The culinary field (both academia and the profession) is at a point where it is ready to make a concerted and significant contribution to the betterment of society and our environment, and culinary science and research will facilitate this effort. To the point about serendipity, there is little evidence that science and an understanding of the mechanisms underlying the natural world will drive out all

the creativity in the kitchen. Go back to van Gogh, whose creativity

that “Chance favors the prepared mind.” Research and the science

Tell us about a current research initiative that’s underway, and the impact you believe it will have on the profession.

underlying the culinary field is “mise en place 2.0,” or preparation for

Just as examples, three of the research projects undertaken through the

the mind of the modern chef.

auspices of the Menu Research and Flavor Discovery Initiative are:

So in a nutshell, research in culinary arts and sciences will have three

• How nutritional information conveyed on the menu impacts con-

was augmented by an understanding of the principles of physics and chemistry that were underlying his medium of paints. Perhaps more relevant, consider a quote by the great scientist Louis Pasteur,

major impacts: 1. It will help elevate the field of culinary arts to the stature of academic and professional standing it has justly earned,

sumer purchase behavior and check average. We explored this question together with Chefs Polly Lappetito and Almir Da Fonseca at our California campus. Can the healthful properties of herbs called out on the menu influence consumers to choose menu items contain-

2. It will provide chefs with new tools—in the forms of understanding

ing fruits and vegetables?2 Does indicating the healthful properties

fundamental principles and new technologies—to be even more

of a Mediterranean diet on the menu help customers choose items

innovative and to better serve their customers, and

that are “better for them?” Do these strategies alter the consumer’s

3. It will help carve new career tracks that combine culinary technique and traditions with the modern food system.

Why is the CIA’s venture into research important for the college and the industry? The culinary field is evolving from one of vocation and training to one of higher education and innovation, and research is both a reflection of this change and a catalyst advancing the field into a new era of evidence-based inquiry and education.1 Kitchens in restaurants and culinary schools have served (and continue to serve) as extremely valuable “museums of deliciousness,” where traditions and techniques for safe and wholesome flavor development have been handed down from chef to apprentice and chef-instructor to culinary student. These traditions and techniques were forged over time out of necessity and preference, and with an eye for potential profitability. By handing down these flavorful and detailed traditions, culinary professionals and educators have helped create a sound foundation upon which a rich and robust field of academic study has been built. This foundation has given us the platform from which to apply science-based research methodologies, giving us a view of new flavor horizons and career paths that will help guide the field moving forward.

enjoyment? Our results indicate that the nutritional properties of food can be conveyed on a menu without having a negative impact on the bottom line or on customer satisfaction, but it requires careful implementation. 3 • What makes an enjoyable food and dining experience for seniors? Is it the food, the flavors, the ambiance? Our research, which involves focus groups and online conjoint studies, suggests that the experience of eating is significantly more important than the food and flavors themselves. Our work, which we presented at the 9th Pangborn Sensory Science Symposium in Canada in the fall of 2011,4 indicates that seniors fall into two major groups: those who look forward to dining as an important social activity that is

Let’s be clear: the delicious traditions of our profession are not a thing

convivial and socially enriching, and those who perceive dining as

of the past, because they have always been evolving—we don’t typically

an inconvenient daily chore to get out of the way. Understanding

stop to reflect on how these changes are occurring, or what they mean

these mindsets can help chefs better design meals for the growing

to the food industry at large. But the pace of change is increasing, and

senior consumer market and generate product development solutions

research is helping us as educators to stay on the cutting edge, develop

for the retail food industry.

new curricula, and bring new insights into the classroom and kitchens. This ultimately translates into a unique advantage for our students and graduates, who will soon lead the food industry into the future.

• Research involving culinary ethnography. This research is revealing that global cuisines styles and regional flavor principles hold insights into the cultural significance of culinary techniques and healthy flavor strategies. The Latin American cuisines research team has

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documented the cultivation, harvest, and processing of manioc in

industry and academia, facilitated by culinarians, foster an important

Brazil. Through field studies and culinary ethnographies amongst

dialogue and exercise the critical thinking skills of all partners

families in rural communities and chefs in urban restaurants, they

involved as we collectively strive to convey meaning of results in a

described the evolution of the use of manioc. Their work suggests

different context.

that by handing down the techniques of manioc production, Brazilians have been able to sustain and support vital and productive rural communities and preserve flavorful traditions over time. In addition, Chef Shirley Cheng’s ethnographic work on Sichuan cuisine, spices, and flavor principles 6 has led to the development of new and lower-sodium seasoning strategies for French fries that tingle and tempt the palate away from higher salt levels.7

How is the college’s work in the health and wellness arena influencing the future of American food? Preparing food, feeding others, and eating are perhaps the most intimate interactions one can have with his or her environment, and so it should be no surprise that these acts directly impact the health

How does the CIA’s partnerships with the industry and academia help advance our research initiatives? High-quality productive research benefits greatly from collaboration across disciplines, and in culinary research this couldn’t be truer. Our food systems (which include ingredients and consumers) are inherently complex, and demand the careful scrutiny from a variety of perspectives. Through the MRFDI, we have established collaborations with Cornell University and UC Davis, and industry leaders such as McCormick, Campbell’s, Coke, and Tyson. In addition to helping generate actionable research results, these collaborations help both stakeholders gain insights into aspects of

of consumers and that of the environment. The college is involved in a variety of research and outreach in areas of health and wellness that impacts consumers, the industry, and the “future of food.” By taking an evidence-based (research) approach to cooking, seasoning, and interacting with consumers, we are documenting and providing a valuable road map towards essential health and wellness strategies. The CIA has a broad and extensive audience and respected “brand,” and so can help both disseminate our results and translate the results of nutrition science far and wide. Research in the area of salt-reduction strategies, healthy menu messaging, meal design for seniors, culinary strategies for improving school food programs, and documentation and development of sustainable culinary practices are prime examples of how we are influencing the future of American food and the culinary profession in general.

What major trends do you foresee for the foodservice industry in the coming years? It’s always tricky to try to predict major trends that will influence the industry in the years ahead. I think it is worth defining “trend” in the context of the food industry: it is a long-term shift in what is happening around consumers and foodservice professionals that helps

the food industry that we previously had not been exposed to.

guide new ideas and product offerings. For example, some trends that

There is another reason why industry and scientific partners are eager

health and wellness, decreasing culinary competence amongst

to collaborate with the culinary field: it provides an ideal medium for translating complex or abstract ideas for consumers who often struggle with seemingly contradictory sound bites about science and nutrition presented by the media. Chefs are trusted and engaging food experts who strive to obtain and convey the essence and practicality of scientific results. This is an important trend when you consider issues like identifying sodium- and calorie-reduction strategies, improving

are having a major influence in the food industry include convenience, consumers, awareness of cultural food habits around the globe, and financial insecurity. One of the biggest trends that will be emerging is in-context research in the restaurant and more extensive and sustainable partnerships between chefs and product development teams in the retail food industry. As chefs begin to incorporate the vocabulary and techniques

school food programs, and developing sustainable industry practices.

of the food technologist, sensory scientist, and consumer behavior

Something to keep in mind is that although most people don’t think

will have a more meaningful dialogue with industry. Rather than just

of research as social, it is. Research needs to be discussed, both in the planning phase and the interpretation phase. Collaborations between

mise en place no.63, June 2013

expert and to utilize science-based observational techniques, they being observed by the industry and mined for ideas to be transformed

into products and restaurant concepts, chefs are becoming a part of

and other industry and academic conferences put on by the Institute

the R&D process. Their expediency, catalytic creativity, and direct

of Food Technologists, Research Chefs Association, and Society of

connection to consumers can significantly enhance the product

Sensory Professionals all provide invaluable forums for sharing the

development process, leading to successful products that are brought

latest insights and strategies to help navigate through the competitive

to market quicker, have longer life cycles, and can spring more viable

and dynamic food industry landscape.

line extensions.

How can food and beverage professionals best prepare for these developments? Culinary professionals are always pressed for time and resources—it’s

The Culinary Science and Research Society Every week, 15–20 CIA students join Dr. Chris Loss at the

the nature of our industry. A day in the life of a culinary professional,

late hour of 9:15 p.m. to read and discuss articles from

if it is anything, is a study in time and resource management, and so

reputed scientific and culinary journals. Their goal is to

we always find time to explore new and emerging trends and take advantage of continuing education and professional development

stretch their understanding of evidence-based outcomes

opportunities. Given the pace of change and the importance of trend

from food-related research being conducted in the field

tracking, professional development will become increasingly vital.

today. At a recent meeting of this dedicated group, they

Chefs, food and beverage managers, and front-of-the-house staff will

discussed “Neatness counts. How plating affects liking for

continue to take advantage of educational programs such as the CIA’s Menu R&D online classes in Food Science and Technology, Marketing

the taste of food,” by Debra Zelmar, PhD, published in the

and Consumer Behavior, and Operational Strategies, which are geared

2011 edition of the journal Appetite. Dr. Loss is delighted

towards busy professionals interested in advancing their career into

with the level of discourse and debate within the group,

the realm of R&D. ProChef Certification and in-kitchen continuing education classes play a tremendous role in helping keep chefs on the cutting edge. Conferences and leadership summits such as those

as well as the willingness of students to delve into the complex world of culinary research.

put on by the CIA (e.g., Worlds of Flavor, Worlds of Healthy Flavors)

References: 1. Enserink, M. (2006): The joy of evidence-based cooking. Science, 314: 1235–1236. 2. DaFonseca, A., Loss, C.R. (2010): Spicing up the menu for Healthy Flavors, Department of Menu R&D Newsletter, September issue. http://menuscience.ciachef.edu/node/463 [Last accessed May 27, 2011]. 3. Loss, C.R., Schutz, H.G. (2009): Influence of two menu formats conveying nutrition information on consumer purchase behaviour and liking in a restaurant. Poster Session, 8th Pangborn Sensory Science Symposium, Florence, Italy. 4. Loss C.R., Moskowitz, H.R. (2011): Using a conjoint study to understand the senior dining experience and identify segmentation and experiential factors that drive interest. 9th Pangborn Sensory Science Symposium, Toronto, Canada. 5. Loss, C.R. (2010): Latin cuisines research team returns from Brazil with regional flavors and manioc. Department of Menu R&D

Newsletter, June issue. http://www2.ciachef.edu/htmlemail/MenuResearchAndDevelopment/0610.html [Last accessed May 27, 2011] 6. Cheng S., Loss C.R. (2010): Huajiao production, culinary applications in Sichuan cuisine, and sensory evaluation by American consumers. Poster session, Research Chefs Association Annual Conference, Phoenix, AZ. 7. Loss, C.R. (2011): Spicing up sodium reduction with Sichuan flavor principles. Department of Menu R&D Newsletter, Spring issue. http://www.magnetmail.net/actions/email_web_version.cfm?recipient_id=251913564&message_id=1325500&user_ id=CIA_&group_id=342968#news1 [Last accessed May 27, 2011]

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Culinary Science in the Bakeshop Q&A with Chef Francisco Migoya What are some of the new “tools” available in the bakeshops of today? Due to the precise nature of baking and pastry items, we utilize equipment that helps us achieve that precision with even greater accuracy. We make use of circulating water baths and infrared thermometers. We use a machine called a Thermomix, which is a

What is your favorite new tool? I would say that the circulating water bath has allowed us to do many things we previously didn’t have the means to do.

What is your favorite item created using these new techniques?

powerful blender (creating 12,000 rpms) with a heating element that

Whipped hot chocolate crème brûlée! This is basically a liquid

can get as hot as 100°C/212°F. This machine makes it possible to

chocolate base (water, chocolate, sugar, cocoa powder) gelled with

simultaneously purée/grind and cook. The Pacojet provides a different

agar and gelatin, then puréed very smooth, like a fluid gel. We put it

way to process frozen desserts such as ice creams and sorbets. The

in the whipper and let it get hot in the circulator (70°C). Then, we put

machine doesn’t freeze the ingredients by churning; it essentially

two charges of NO2 (nitrogen dioxide) in the whipper. We keep the

blends a frozen ice cream or sorbet cylinder into a smooth consistency.

whipper in the hot circulating water bath ensuring the temp of the

How are you using these tools in the Apple Pie Bakery Café curriculum?

gel remains constant. Once we pour the whipped hot chocolate into a bowl, we coat the surface with turbinado sugar and caramelize it with a torch. We then hit the surface with a quick blast of cold air from a cold-spray can to harden the sugar, and there you have it—whipped hot

We use circulating water baths to make ice cream bases. By combining

chocolate crème brûlée. It’s so good you can’t imagine it!

all of the ingredients and vacuum sealing them in a bag, we are able

To see how Chef Migoya creates this delicious crème brûlée, go to

to cook them at precisely 85°C/185°F. We also use circulating water

www.thequenelle.com/2012/10/whipped-hot-chocolate-creme-brulee.html.

baths to infuse cocoa butter with different flavors like lemon verbena, cinnamon, coffee, and saffron and then make chocolate using them. We use the Pacojet to process these ice cream bases, but we also use it to grind spices and chocolate. The Thermomix helps us reduce production time when making crème anglaise and ganache because we can put all the ingredients in the blender cup and set it to the right temperature.

How do these advances impact the bakeshop? I believe all of the innovations in equipment will serve to increase consistency—something we continually strive for in the bakery—as well as reduce labor costs.

How do we make sure that these new machines are integrated into the repertoire of bakers and pastry chefs? It is up to the pastry chef if he or she wants to use them. Some will embrace them and some will prefer to do things as they always have. There’s no right or wrong, but what is undeniable is that it does make production easier and finished products more consistent.

mise en place no.63, June 2013

BAKESHOP MAGIC

Channel Your Inner Food Scientist An Exciting New Program Available to CIA Grads Do you want to make yourself a more knowledgeable and sought-after professional in the foodservice and hospitality industry? The CIA has

Who is eligible to participate?

just launched a new bachelor’s degree in culinary science—and

If you have your AOS degree in either culinary arts or baking

it’s designed to do just that. This accredited degree program opened

and pastry arts from the CIA, you’re ready for this exciting and

its doors to its first class in February 2013, and it already looks like a

challenging program. The culinary science bachelor’s degree program

resounding success.

is limited to 20–24 students per entry date.

I have my AOS from the CIA… Why come back?

Where will this program “reside” on the Hyde Park campus?

Today’s chefs are being called upon to lead and innovate in an

Space has been newly created on the garden level of the Colavita

industry that is demanding a more evidence-based understanding of

Center for Italian Food and Wine. A separate sensory and consumer

new and classic culinary techniques, food delivery and production

behavior lab, culinary science analytical lab, culinary science teaching

systems, and customer satisfaction. That’s why coming back to the

kitchen, and classrooms are exclusively dedicated to the culinary

Hyde Park campus for a bachelor’s degree in culinary science may

science bachelor’s degree program.

be just the ticket for career success. New career paths that will be open to graduates of this program are often accompanied by an increase in salary. Whether you choose to enter the research and development arena, join a large-scale foodservice operation, or become the director of innovation, sales, and/or marketing for a food or equipment manufacturer, this degree makes the move “up” easier.

Who teaches the courses? The CIA has gathered a cross-disciplinary team to teach culinary science. Spearheaded by Dr. Chris Loss and Chef Jonathan Zearfoss, this program will provide the lowest student/faculty ratio of any of our current offerings. Each instructor brings an expertise and passion for the subject of culinary science that make for exciting collaborations and dynamic classroom/lab time. There will be 250 hours of lecture and 380 total hours in our three laboratories—kitchen, science, and sensory. The faculty: • Jonathan A. Zearfoss, AB, CEC, CCE, CCP Professor—Culinary Arts • Chris Loss ’93, AOS, PhD CIA Director of Menu Research and Development and Professor—Culinary Science • Francisco Migoya, BA, CMB, CHE Professor—Baking and Pastry Arts • Suki Hertz, MS, RD Assistant Professor—Liberal Arts

THE NEW SCIENCE LAB GETTING OUTFITTED FOR CLASSES

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What types of courses will be offered? Along with the liberal arts requirements to earn a bachelor’s degree, specialized culinary science classes will include:

Junior Year Culinary Science: Principles and Applications This course will introduce you to the principles of culinary science and its applications. The cross-disciplinary nature of culinary science will be a major focus. Parallels and distinctions between chef and scientist will be explored. Protocols for the culinary science lab will be introduced and critical thinking skills will be exercised through case studies and demonstrations. Culinary Chemistry Develop a working understanding of the basic chemical properties of the macroand micronutrients that make up ingredients. Emphasis will be on the functional properties of ingredients in the kitchen and reactions occurring during meal preparation. The lab sections will provide hands-on learning opportunities that illustration how the underlying chemistry of cooking can be used to hone traditional techniques and expand the creative palette of the chef. Dynamics of Heat Transfer and Physical Properties of Food This course will delve into details of the physics underlying culinary techniques and their effects on safety and quality of food. It will cover effects of transferring energy into foods on nutritional, sensory, and microbial quality; the definition and measure of the physical properties of food; the solid, liquid, and gas phases in foods; and the

laws of thermodynamics as they apply in the kitchen. Labs will focus on how culinary techniques and industrial analogs alter the physical state of food. Flavor Science and Perception The physiology and function of the five senses, flavor chemistry, and flavor perception will be studied in this course. You’ll be introduced to the field of sensory evaluation and explore the fundamentals of objective sensory testing. Lab sections emphasize the multi-modality of flavor, the individuality of flavor perception, the effects of context on consumer behavior, and methods for designing sensory tests. The role of sensory evaluation and consumer behavior techniques to help guide the product development process will also be emphasized. Research Methods: Scientific Evaluation of Traditional Cooking Techniques. Students develop a foundation in research methods they can use to solve problems and advance innovative thought in the food industry. Classical culinary techniques will be explored through the lens of the scientific method. Through hands-on experimentation, you’ll develop a foundation in research methodology and practice objective evaluation of the physical and chemical properties of food and flavor. Experimental design and fundamental statistical methods will be introduced.

Senior Year Microbial Ecology of Food Systems The physiology, metabolism, and ecology of the organisms impacting the safety and quality of food will be examined in this course. Focus will be on the application of culinary practices to control the growth of microorganisms in the kitchen. Food fermentations will be explored in detail and will provide ecological perspectives on microorganisms. Topics include preservation techniques, sanitation technology, and flavor transformation through fermentation. In the lab you will become familiar with aseptic technique, traditional and molecular isolation and culturing methods, and the role of microbiology in shelf-life testing and process validation.

as pasteurization, heat treatment, modified atmosphere, re-tort, shelf life, and rethermalization. Additionally, the course will delve into the creation and maintenance of an effective HACCP plan.

Culinary Research and Development In this course, you’ll learn about the collaborative processes of culinary R&D, the stakeholder’s involvement in product development, and the application of culinary science in R&D. Case studies will be used to emphasize the importance of working across disciplines to facilitate problem solving and help ensure successful product launches. You will work in teams and use the culinary R&D process develop a product to present to faculty as a senior project.

Senior Thesis: Culinary Science Research Projects This course will give you the opportunity to work independently with a faculty member and develop a project exploring a topic in culinary science that involves library research and applied kitchen experiments. Final results will be presented to the faculty in a thesis.

Ingredient Functionality: Texture Development, Stability, and Flavor Release Examine how modern cooks and food technologists use ingredients in ways that earlier generations would never have imagined. Using novel ingredients for thickening and gelling, you’ll discover how to extend the possibilities for creativity and innovation. The science of emulsions, foams, and colloidal suspensions will also be covered. Advanced Concepts in Precision Temperature Cooking The microbiology and sanitation practices for precision and low temperature cooking will be covered, as well as the techniques, equipment, and processes used in restaurant and modern food production kitchens. Focus will be primarily on sous-vide cooking using combi and water vapor ovens. Study will include topics such

mise en place no.63, June 2013

Modern and Industrial Cooking Tools, Techniques, and Ingredients Study the use of industrial-scale cooking equipment and its applications in product development and food processing. Through the use of bench-top equipment, you’ll conceptualize and model the steps from product ideation, through development and launch. Field trips to large-scale facilities will help illustrate the application of equipment and logistics of their use.

Does all of this pique your interest? Are you thinking, “This just might be what I’ve been looking for to take my career to the next level?” Do you have lots of questions about whether or not this is the program for you? Contact BPS Program Coordinator Duane Brown ’11 at d_brown@ culinary.edu. He’ll be happy to talk with you about the program and your future.

Culinary Science at the CIA By Dr. Chris Loss ’93 and Jonathan Zearfoss

“

A traditional kitchen is like a pirate ship. We like our flames. We like our noise. We have our scars. We’d like to create a kitchen that’s more like a yacht. Jonathan Zearfoss

“

These are exciting and historic times for the field of culinary education

systems we must work with in the kitchens and dining rooms. We are

and the foodservice industry. Culinary education has evolved from its

as cross-disciplinary as food science, but are also at the nexus of art

long tradition of experiential vocational training and apprenticeship

and science (the qualitative and the quantitative). Through education

model, to a more technical and academically rigorous discipline

and research, we will be working to translate the reductive systems

necessary to support the increasingly diverse issues encountered in

of the food science labs into the “science of the everyday”—to borrow

the industry.

a phrase from CIA Research Advisory Council member Dr. Howard

1,2

The cross-disciplinary field of culinary science aims to

enhance our students’ scientific and information literacy, and prepare our graduates to excel in their chosen career paths. The CIA’s new bachelor’s degree in culinary science is built on the foundation of our core culinary techniques and traditions, but also includes application of new technologies, biology, physics, chemistry, sensory evaluation techniques, food microbiology and fermentation, and cultural and social aspects of food and feeding. Culinary science is defined by the federal government—which considers it to be synonymous with Culinology®—as “a program that focuses on the blending of food science and the culinary arts and that prepares individuals to work as research chefs and related research and development positions in the food industry.”3

Moskowitz. Graduates of our program will not be “scientists.” They will be informed culinary professionals who are more scientifically literate than in the past. And they will be better prepared to help address challenges and opportunities facing the foodservice industry instead of just reacting to the science and the regulatory mandates it influences. Evidence-based cooking is an increasingly important part of a chef’s toolkit. Mastering it will foster creativity and help the contemporary chef navigate the complexities of food safety, nutrition, energy conservation and consumption, yield, efficiency of production systems, and current and evolving technologies. In addition, chefs will be able to make informed rather than emotional decisions about such

But, that definition does not clarify the nature of culinary science

ethical issues as sustainability, safe and humane methods of growing/

at the CIA, which is focused on better understanding the culinary

raising product, and purchasing. Chefs who better understand

medium—ingredients, techniques, and consumers. And despite the fact

the mechanisms underlying the transformations of food during

that there is a lot of crossover and shared interests, it is also distinct

preparation and cooking will be far better prepared for success in the

from food science, which is defined as: “A program that focuses on the

future than their counterparts.

application of biological, chemical, and physical principles to the study

References:

of converting raw agricultural products into processed forms suitable

1. Hegarty, J.A. (2004): Standing the Heat; Assuring Curriculum Quality in Culinary Arts and

for direct human consumption, and the storage of such products.”3

Gastronomy. The Haworth Hospitality Press, New York, NY.

At the CIA, we define culinary science as: “Evidence-based,

2. Rodgers, S. (2005): Applied research and educational needs in food service management.

objective evaluation and understanding of the culinary medium in

International Journal of Contemporary Hospitality Management, 17(4):302-314.

order to enhance food quality, ensure safety, and facilitate innovation;

3. Detail for CIP Code 12.0509 Title: Culinary Science/Culinology.

the critical evaluation of food and feeding; and, as stated by Harold McGee, renowned writer about science-based cooking—‘The Science

Dr. Chris Loss is CIA professor in culinary science and director of Menu

of Deliciousness.’”

Research and Development.

But our program fills the gap between the “reductive systems”

Jonathan A. Zearfoss is CIA professor in culinary arts.

employed in traditional labs and the more complex, real-world

www.ciaalumninetwork.com

New Faces on the Board When the gavel came down for the final time at the September meeting of the CIA’s Board of Trustees, a new Chairman of the Board and three new board members were being congratulated. Each hopes to help guide the CIA through the exciting challenges of the next few years. All have a passion for the CIA’s mission. Chairman of the Board Charlie Palmer ’79 is a familiar face on the foodservice industry landscape. As head of a hospitality empire that includes 13 restaurants, several food-forward wine shops, and awardwinning boutique hotels, Charlie is probably most well known for his signature progressive American cuisine—which has earned a Michelin star for his flagship restaurant, Aureole. And now, he adds Chairman of the Board to his list of accomplishments. Charlie brings his culinary insights, business acumen, and passion for the CIA to his new post. New board member Tim Curci ’87 is co-founder of Bonefish Grill. The company began in 2000 as a single-site restaurant in St. Petersburg, FL. Today, it is one of the largest seafood chains in the U.S., with more than 150 locations. Bonefish Grill is dedicated to responsible fishing practices and stewardship of the world’s marine resources. The TIM CURCI ‘87

TIM RYAN AND CHARLIE PALMER ‘79

company is closely affiliated with Ocean Trust—an award-winning

exceptional restaurants, including The French Laundry, Bouchon, and

ocean conservation foundation that partners with industry to promote

Ad Hoc, all in the Napa Valley. As a member of the board, he brings

sustainability of the oceans. Tim brings his commitment to socially

years of experience in the financial services arena as well as an abiding

responsible business practices and his culinary expertise to the board.

love of, and commitment to, the world of food and wine.

JOSEPH H. WENDER

Joseph H. Wender comes

Richard Sandoval ’91 is chef/

to the board with a wealth of

owner of Richard Sandoval

financial expertise. As a partner

Restaurants. His company now

at Goldman Sachs, he ran the

owns more than two dozen

Financial Institutions Group

restaurants. Born in Mexico City,

in the Investment Banking

he learned the business side of

Division and led major mergers

foodservice at his father’s successful

like Wells Fargo/Norwest and

restaurant in Acapulco. Today,

Chase/Chemical/Manufacturers

Richard has unique restaurant

Hanover. He is currently a senior

concepts in the United States,

consultant at Goldman, assisting

Mexico, and the Middle East. His

with West Coast clients and special projects. A lover of food

RICHARD SANDOVAL ‘91

diverse style showcases modern Mexican, contemporary pan-Latin,

and wine, Mr. Wender and his wife Ann Colgin own and operate

and Latin-Asian cuisines to a broad and diverse audience. He brings his

Colgin Cellars in Napa Valley. He is an investor in a number of

global approach to food and his love of the CIA to his role on the board.

mise en place no.63, June 2013

Re-imagining French Cuisine

“MONSIEUR PAUL” DURING HIS VISIT TO THE CIA

CHEF BOCUSE SURROUNDED BY FRONT-OF-HOUSE STUDENTS

CHEF BOCUSE WITH BACK-OF-HOUSE STUDENTS

THOMAS KELLER, TIM RYAN, PAUL BOCUSE, CEDRIC VONGERICHTEN ‘04, JEAN-GEORGES VONGERICHTEN, JEROME BOCUSE ‘94, AND DANIEL BOULUD

DANIEL BOULUD AND THOMAS KELLER AT PANEL DISCUSSION

INSIDE THE BOCUSE RESTAURANT

What do you do after you’ve honored a man as Chef of the Century? You name a restaurant after him! On Friday, February 15, 2013, the Hyde Park campus was festooned with banners heralding the opening of the new Bocuse Restaurant and the arrival of the man himself— Chef Paul Bocuse. He’d flown in from France with his son Jerome Bocuse ’94, and was joined by a few of his close friends—Thomas Keller, Daniel Boulud, and Jean-Georges Vongerichten—to help celebrate. The festivities held that eventful day were the culmination of years of curricular development, months of physical execution of the restaurant design, and, to be honest, some rather frantic last-minute activity before rolling out the red carpet. The day began with President Tim Ryan moderating a panel discussion about the future of French cuisine, where the aforementioned culinary rock stars were greeted with thunderous applause in the Student Recreation Center. The screaming, yelling, foot stomping, and cheers were a true measure of the 900+ students’ collective excitement at seeing their culinary icons up mise en place no.63, June 2013

CHEF BOCUSE OPENS V.G.E. SOUP REPLICA

CHEFS MICHEL RICHARD, DANIEL BOULUD, AND JEAN-GEORGES VONGERICHTEN

close! At the end of the discussion, a birthday cake to mark Chef Bocuse’s 87th birthday, which had occurred just days earlier, was presented to him by star-struck baking and pastry arts students. The room was filled with electricity and, later, students remarked to Tim that it was their “best day ever.” The Bocuse Restaurant formal dedication dinner that evening began with Tim presenting Paul Bocuse with the symbolic key to the restaurant. Then together they broke through the crust on a huge replica of Chef Bocuse’s famous Black Truffle Soup V.G.E. The meal was filled with French classics re-imagined through the lens of modern culinary techniques and ended with a toast to Chef Paul with Armagnac 1926—bottled the year of his birth. The restaurant interior was the vision of world-renowned hospitality designer Adam Tihany, who worked closely with the college to ensure that the restaurant environment provided maximum educational opportunities for our students and a superior customer experience for our patrons. From reinvigorated table-side service that includes house-made ice cream and beverages to conversation starter cards that can enliven the social experience to a wine list on iPad, this restaurant promises to be a tremendous addition to the CIA’s dining experiences.

More than 150 alumni—including 13 from New Haven—and their guests gathered in Hyde Park for the CIA Homecoming

2012

this past September. Alumni from as far away as Seattle and Alaska, and representing classes from the 1950s to the 2000s came to mix, mingle, and catch up with each other. The “Run for Your Knives” 5K Walk/Run, co-chaired by Robert Kabakoff ’86 and Travis Strickland ’08 was a huge success for alumni and students alike. CIA Fellows Philip Jones and Quentin Roe, as well as alumni Jim Binner ’90, Brooke Brantley ’97, Jeff Kulhawy ’94, Michael Muzyk ’80, and Pete Blohme ’86 helped to make the event a tremendous success by contributing through their respective companies. Mark your calendar for Alumni Homecoming 2013 this October 4–5!

CURRENT STUDENT MARLENE PAYNE HENKEL WITH DAUGHTER ERIN COSTA ‘07

ON YOUR MARK, GET SET...

ALUMNI AND STUDENT 5K WINNERS

DANCIN’ THE NIGHT AWAY

KARAOKE ANYONE?

A Tradition that Transcends More than 750 people showed up for the 21st Annual CIA Chili Cookoff. While 14 teams vied for the coveted Heywood Hogs Breath Cup, attendees enjoyed some of the best chili they have ever eaten! Two CIA chef bands—Too Many Cooks and the Shoemakers— entertained the crowd under sunny skies. A dunking booth was

ATTENDEES SEND MESSAGES TO THE HEAVENS

available for the courageous few. A photo booth was on tap so guests could unleash their silliest selves. And a Great Chili Chew-off—for those intrepid souls who thought they could eat an entire cup of raw hot chilis—made for excitement, and, let’s face it, a bit of pain! Before the judges’ and People’s Choice awards were announced, the entire crowd observed a moment of silence in honor of Chili Cook-off co-founder Chef Jim Heywood ’67 and the much-loved Chef Wayne Almquist, who both passed away earlier this year. During the moment of silence, messages previously written by attendees were burned and sent on the wind “to the heavens.” There is no doubt that Chef Heywood wanted the Chili Cook-off tradition to continue, and we are sure he would have been proud of this year’s winners. First place went to team One Cumin, followed by The Rockin’ Oaxacans, Our Bowl Chili, the Hot Tamales, and Dogs Chili Brewing Co. Special thanks go out to Larry Schwartz ’83, who represents

THE ROCKIN’ OAXACANS WITH CIA CHEF DAVE MCCUE ‘93

American Roland Food and Steve Meiers ’90, who helps distribute McCormick for Chefs, for being there and supporting our students.

MUSTACHED REVELERS

FIRST PRIZE WINNERS, ONE CUMIN

mise en place no.63, June 2013

Women in Foodservice Abigail Kirsch Unlike the game of tennis, you only get one serve in catering—one event, one special occasion. You have to get it right the first time. You must always strive for perfection. Up the Stairs

threw dinner parties and wowed

Abigail Kirsch began her ascent to

succession of meals that drew on

the top of the New York catering

her own creativity. At one of these

scene on the steps outside her

soirées, she created a crown roast

grandmother’s modest two-family

of lamb filled with wild rice and

house in Boston. Wafting down

pineapple. It was an unexpected

from the second floor apartment

delight for her guests. And it was

came the aromas of honey cake,

the starting bell for her culinary

sponge cake, and many other

future.

her friends and family with a

traditional holiday dishes. Abigail

At a time when there were few

followed those mouthwatering

cooking schools for the food

aromas up the stairs and into a

enthusiast, Abigail found two—

world of food—a world she loves

James Beard’s school and Ann

and has never left.

Roe Robbins’ school, both in New

When we hear the name Abigail

York City. She chose to take demo

Kirsch, most of us think of the

and participation lessons with Ms.

exclusive catering company she

Robbins as she thought Mr. Beard’s

and her family have built, not the

fees a bit pricey at the time!

woman herself. But long before

In 1966, Abigail made her way

Abigail Kirsch became Abigail

to the CIA’s New Haven campus

Kirsch Catering Relationships,

for a nearly disastrous summer.

with its enormous reputation and

She arrived to her first class

eight exclusive venues, she was

wearing the required dietitian’s

a woman motivated solely by a

white uniform and a hair net. She

passion for food and drive to learn

was the only woman. When she

how to prepare it to perfection.

about the Chicken Pojarski the

“lived” with Gourmet magazine

chef-instructor was preparing, he

and every other food magazine she could get her hands on. She

raised her hand to ask a question

By her own admission, Abigail

2013

scrupulously ignored her until

www.ciaalumninetwork.com

finally, after what seemed like an hour, he said, “Yes, lady, what can I do for you?”

had on the line). A few years later, in 1986,

Sensing that she would not get much from this

Abigail made one of the best professional

particular class because she was a woman,

decisions of her career when she hired Alison

she headed outside to the school’s bakeshop,

Awerbuch ’85. The two have not looked back.

which was then housed in a garage, and had

Abigail credits Alison with the continued

two eye-opening and thrilling weeks learning

culinary creativity that can be found at Abigail

from Chef Wilmot.

Kirsch events. Today, Alison is a partner in the company as well as the corporate executive

In the Kitchen

chef. According to Abigail, “Alison has the most unbelievable creativity and palate.”

Armed with her new baking skills, Abigail returned home to Chappaqua, NY; installed a demo mirror in her kitchen above the counter

Onto the Board

(just like at the CIA); and started teaching

Having made a name for herself in the catering

classes for $15 a pop. She soon moved the

arena, Abigail came to the attention of CIA

operation into her basement in order to add

Board of Trustee member Julius Wile, who asked her if she would like to serve on the

hands-on classes to her roster. In 1968, Abigail headed back to the CIA for

board. Eager to make a difference and be part

CHEF KIRSCH

of the college’s future, Abigail agreed. Board

two more weeks of classes. This time she was

Chairman Walter Conti made her chairman

the only woman in a room full of veterans.

of the Education Policy Committee. Current

But Trustee Emeritus Arno Schmidt was her

CIA President Tim Ryan was the advisor to

instructor, and to this day, Abigail remembers

that committee. It was during her tenure on

them as two of the most wonderful culinary weeks of her life.

the committee that the school got approval to move 1995 BOARD OF TRUSTEES RECEPTION

time, Abigail served as co-vice chairman of

Down the Street

the board.

In the early ’70s, Abigail moved her cooking

Off the Front Line

school out of the house and into a storefront in Chappaqua. On the very first day at the new

After decades of being lead chef, head honcho, and

location, she got a call from the event planner at PepsiCo asking if she would produce a picnic for

2009 GRADUATION SPEAKER

500. That was the true beginning of her catering

execute, and postmortem an event with her staff.

prepare food in quantity, she should do it right. Her

Abigail was still involved, just “one step removed

four children helped out with deliveries or stopped

from the action” by working directly with Alison.

by just to “hang out” at the store with their friends.

And her husband Bob, who had been running the ABIGAIL AND DONALD TOBER, 1994

successful businessman in his own right, took over the business end of the company, freeing Abigail to focus on the food.

Out of Town From her storefront in Chappaqua, Abigail moved the business to Bedford, NY, where she had 3,000 square feet of prep area and the same amount of storage space. She did all the cooking along with her “petticoat kitchen” staff (so named because of the many women she

mise en place no.63, June 2013

decided to step off the line and pass the culinary decision to make. She was no longer the one to prep,

University, thinking that if she was going to

loved best—cooking. In 1975, her husband, Bob, a

standard-bearer for the catering company, Abigail baton to Alison. For her, this was the hardest

company. Abigail hired a dietitian from Cornell

And through it all, Abigail was enjoying what she

forward with its baccalaureate program. At one

business end of the company, handed his baton over to their son, Jim, a chef in his own right. Not one

to sugarcoat things, Abigail revealed that succeeding as a family-run business is not always easy. In fact, Jim joined and left the company twice before they all got it right! But she does believe a family business is always best. Today the company thrives under the leadership of Jim and Alison. Abigail and Bob, now married 61 years, spend a lot of time with their nine grandchildren and travel the world enjoying the fruits of their decades of labor…their labor of love.

THIS CIA TEAM CREATED A FOOD IS LIFE WONDERLAND AND TOOK FIRST PRIZE

KUDOS CIA Takes Top Prizes at IHMR Show Amid the glare of lights and the scrutiny of the judges, the CIA’s culinary team prepped their submissions for the 144th Salon of Culinary Art organized by the Société Culinaire Philanthropique. Held at the International Hotel, Motel, and Restaurant Show in New York City in November 2012, the Salon showcases teams of master chefs, bakers, culinarians, and apprentices from across the country and the world competing in a multitude of categories. The exhibit features fancy buffet tables, decorated fish and poultry platters, pastry work, and other artistically prepared foods. The CIA team based their creations on the theme “Food is Life.” And bring life to food they did! The team earned seven first prizes—for chocolates and confections, four-course presentation (2), wedding cake, special occasion cake, and meat platter (2). Joseph Utera’s sugar display and Hans Welker’s bread display each won Best in Show. It was the second consecutive year that both chefs earned that award. In addition to Chefs Utera and Welker, CIA faculty and administration competing included Brad Barnes ’87, Kate Cavotti, Peter Greweling, Sergio Remolina, Rudy Spiess, and Apple Pie Bakery Café Head Baker Justen Nickell. They were under the direction of Team Manager Tom Vaccaro ’85, the CIA’s dean of baking and pastry arts. Fifty-five eager CIA students assisted them.

U.S. Makes Excellent Showing in Lyon!

Sweet Prize for CIA Student

The Coupe du Monde de la Pâtisserie and the Bocuse d’Or competitions held in Lyon,

Congratulations to baking and pastry

France this past January captured the attention of food lovers around the world. At the

student Meredith Walter, a winner of the

CIA, all eyes were fixed to the screen as CIA Chef-Instructor of Baking and Pastry Arts

Lindt EXCELLENCE Recipe Challenge—a

Stephen Durfee and his USA teammates vied for the podium at the Coupe du Monde

scholarship contest conducted by Lindt

competition. Their stunning and inspired entremets, sugar, chocolate, and sculpted ice

in partnership with the CIA. She was

pieces garnered fourth place for the team. At the Bocuse d’Or, The Greenbrier Hotel’s

inspired to create a mocha coconut

CHEF DURFEE’S CHOCOLATE CREATION

mise en place no.63, June 2013

Executive Chef Richard Rosendale and his

dark chocolate bar recipe after making

22-year-old commis Corey Siegel ’10, also

a special coconut birthday cake with

of the Greenbrier, labored relentlessly for

mocha frosting for her mother and uncle.

five hours and 35 minutes creating meat

Lindt Master Chocolatier Ann Czaja

and fish dishes for 14. New rules, designed

described the confection as “a delightful

to encourage spontaneity, included chefs

creation featuring rich coffee, delicate

choosing vegetables from a market for their

coconut flakes, and premium Lindt

three separate garnishes. In the end, all

bittersweet chocolate. A simply satisfying

the months of preparation and meticulous

combination of familiar tastes merged to

execution netted the team seventh place. All

create this limited-edition bar.” Besides

of us are as proud as could be, and know

the scholarship for Meredith, Lindt will

U.S. chefs have the talent to make it to the

donate one dollar from the sale of each bar

top of the podium one day soon!

to support programs at the CIA.

Book Shelf

The Seasonal Baker

Standard Baking Co. Pastries By Alison Pray and Tara Smith ’06

By John Barricelli ’80 The long-time owner of SoNo Baking Company & Café makes baking with fruits and vegetables accessible to everyone. In this delicious

While turning the rich

book, he shares more than

vellum pages of this book,

135 sweet and savory

you will be transported

recipes ranging from

back to a time when

Pears “Belle Helene” to

a visit to your local bakery meant getting an “extra” cookie from

blueberry cheesecake in a glass jar to grilled pizza with figs and ricotta. John showcases the diversity of produce and includes

the baker to savor on

a definitive shopping guide for buying and preparing fruits and

the ride home. Pastries

vegetables. Through fall, winter, spring, and summer, this is the

succeeds in sharing those memories,

book you’ll turn to again and again for recipes that feel like home.

flavors, and traditions while updating classics. Whether you want to try your hand at making an almond croissant, a chocolate babka, or a rustic peach tart, this book will open the door to a baking experience that anyone can enjoy.

Susan Feniger’s Street Food

The Complete Idiot’s Guide to 200–300–400 Calorie Meals

By Susan Feniger ’77 From Trinidad to Thailand, from Mexico to the Middle East, and

By Heidi Reichenberger

from Japan to Jamaica,

McIndoo and Ed

well-known chef,

Jackson ’00

author, and television

This information-

personality Susan

packed guide is the

Feniger takes you

next best thing to

on a trip across the

having a personal chef who helps you eat healthy and watch your waistline. Not only does this book include nearly 300 mouthwatering recipes divided into breakfast, lunch, dinner, and snacks, it also provides easy-tofollow menu plans, and a primer for calculating your “calorie budget.” Eating your way through this book will be delicious, healthy, and fun!

globe to sample 83 different street foods. Woven throughout are stories of her friendships with rice farmers in Vietnam, flatbread experts in Turkey, and nomadic cheese makers in Mongolia, to name just a few. With expert tips on ingredients and easy substitutions, along with more than 100 color photographs, Street Food is the perfect way to shake up your cooking repertoire with exciting new flavors.

www.ciaalumninetwork.com

A Fast Track to Culinary Success Accelerated Culinary Arts Certificate Program (ACAP) Alumni, do you know someone in the

hit the ground running. In fact, the

hospitality industry who has a bachelor’s

job was specifically created for me

degree and would love to hone their

based on my having a four-year

culinary skills, but doesn’t have two or

hospitality degree and my 30-week

four years to spare? Tell them about

certificate from the CIA. Because

the CIA’s Accelerated Culinary Arts

the CIA teaches you the culinary

Certificate Program. Here’s a Q&A with

basics—knife cuts, different cuisines,

ACAP graduate Epsilon Sellas ’10—her

product identification, how to operate

words and success speak for themselves.

equipment, and proper sanitation

What are your position and responsibilities at Ruth’s Hospitality Group?

practices, my boss can count on me. If he needs a Béchamel sauce, I know how to make it. What he has taught me is how to develop recipes and take

I am the culinary development

the next step to create dishes. My

assistant to the vice president of

knowledge of ingredients, different

culinary development. I’m responsible

techniques, and how to store food is

for seasonal recipe development plus

extremely helpful.

creating and writing recipes that go out

Fish Market, and Cameron’s Steakhouse

What do you think are the top three benefits of the ACAP?

locations. I also photograph food for

One, the basic knowledge of culinary

training purposes, participate in video

arts was really beneficial. The only

demonstrations, teach culinary sessions

experience I had was a kitchen class at

during Chef’s Training meetings, and

college for one semester. Learning the

create dishes for special national dinners

basics was huge for me.

to all Mitchell’s Fish Market, Mitchell’s Steakhouse, Ruth’s Chris, Columbus

and catered events.

Two, the location of the Greystone campus was a real highlight of

What drew you to the ACAP?

the program. I loved Napa and being around amazing restaurants

I didn’t want to attend another two-year or four-year program. ACAP was perfect for me—just 30 weeks. In only nine months, I had my certificate. The CIA was the only school that had such a

and excellent cuisine, and visiting wineries. The program gave me opportunities outside of the classroom to expand my understanding and love of food.

program.

And three, I liked the pace of the program. It was a plus to be able to

What was the highlight of the program?

of time.

The best part of the program was being able to get into the kitchen five days a week, learning hands-on, and experimenting with dishes in an environment designed just for that purpose. The charcuterie class especially was so unique and different. And the baking and pastry portion of the curriculum was helpful for my job developing

complete it and graduate with a certificate in a relatively short span

Would you recommend the program? Yes! The CIA gave me the knowledge to do my job and advance in the culinary field. If you decide to attend, dive right in with no reservations. Make the most of it from day one. Be a sponge and soak

seasonal desserts.

up as much as possible. The standards and professional environment

How did ACAP prepare you for work?

CIA on your résumé sets you apart from the crowd.

The CIA gave me a foundation of culinary knowledge so I could

mise en place no.63, June 2013

of the school prepares you to go right out into the field. Having the To learn more about the ACAP, visit www.ciachef.edu/acap.

TIM RYAN WITH THE WEGMANS TEAM

DANIEL HUMM AND TIM RYAN SHARING THE MOMENT

HONOREE WALTER ROBB

THE AUGIES

HONOREE CLIFF PLEAU ‘81

STUDENTS DISCUSSING WHY FOOD MATTERS WITH NEW YORKERS OUTSIDE THE EVENT

HONOREE RICK BAYLESS

KWAME ONWUACHI SPOKE ON BEHALF OF HIS FELLOW STUDENTS

PROVOST MARK ERICKSON AND RICK BAYLESS

THOMAS KELLER SURROUNDED BY ADORING CIA STUDENTS

www.ciaalumninetwork.com

at the 2013 Leadership Awards It was a perfect evening in a lovely setting as 400 supporters gathered for the 2013 Leadership Awards honoring four dynamic leaders in the foodservice industry. The evening was built around the CIA’s four thought leadership pillars that support and define the educational values of the college. Each honoree’s life’s work reveals a deep commitment to the ways in which food matters to us as individuals, as a community, as a nation, and as a planet. Daniel Humm, executive chef/owner of Eleven Madison Park and The NoMad in New York City, was honored for his dedication to professional excellence and innovation. Cliff Pleau ’81, corporate executive chef for Seasons 52 in Orlando, FL, was recognized for creating restaurant menus that promote health and wellness. Rick Bayless, chef/owner of Frontera Grill, Topolobampo, and XOCO in Chicago, IL, was recognized for his contribution to the understanding of world cuisines and cultures. And last, but certainly not least, Walter Robb, coCEO of Whole Foods Market in Austin, TX, was honored for his commitment to sustainability and food ethics. An atmosphere of warmth, mutual respect, and fun characterized the entire evening. Upon receiving his award, Rick Bayless spoke of how nervous he was the first time he taught a class TIM RYAN WITH HONOREES

on Mexican cuisine, some 17 years ago, at the CIA’s then-new California campus. He marveled at how far the CIA has come since then, pointing to our San Antonio campus. He spoke about how just one look at a plate can tell you everything you need to know about a culture, its history, its agriculture, and its people. Walter Robb, referring to himself as a “grocer,” thanked the college for recognizing the work being done by Whole Foods and its foundations. He emphasized the fact that he has more than 70 CIA alumni currently working for his company. He led a playful but heartfelt toast to President Tim Ryan, thanking him for educating Whole Foods’ talented staff. Cliff Pleau acknowledged his entire executive chef and sommelier team from Seasons 52, and spoke about how important collaboration is to accomplishing goals. He also shared that, in the arena of health and wellness, developing your customer’s trust is key to being able to present delicious food that happens to be good for you. And, Daniel Humm expressed how honored he was to be recognized by “the country’s best culinary college,” a mere 10 years after he arrived in the U.S. from Switzerland with “just two suitcases and no English!” He acknowledged the superior education our students are receiving at the CIA. The many star-struck CIA students who attended and helped out during the event embodied the reason everyone was in the room—to support the CIA’s Student Scholarship Fund. Tim explained, “The role of today’s chefs and professionals is not only about flavor development and pleasing customers. Chefs must be socially responsible citizens of the world, and it is our

HONOREE DANIEL HUMM

job and our privilege at the CIA to train them with that goal in mind.” To view videos about the Leadership Award honorees, visit YouTube.com/cianetwork and scroll

mise en place no.63, June 2013

down to the special events section.

Why Give? Frances Bonk

one of the first student government

Peter and Frances Bonk Honorary Scholarship

all meetings were held at night, she had

Dean Frances Bonk Endowed Scholarship

things. Another significant woman

Benefiting female second-year students from New York, New Jersey, Massachusetts, or Kansas—all places Dean Bonk has lived.

the University of Michigan so she had

presidents was a single mother. Since to bring her child with her. But she was determined to do the job and change student during my tenure was Sara Moulton ’77. She was a graduate of experienced higher education at another institution. Sara was determined to enhance women’s rights in the culinary field. She graduated with highest honors and went on to become a chef, cookbook author, and TV personality. She also founded the New York Women’s Culinary Alliance—“an old

What makes giving meaningful?

girl’s network” to help women culinary professionals. The third student who impressed me was Carlyn Berghoff

In 1974, I was lucky enough to be hired

’82. She was also student government

as dean of women at The Culinary

president and one of only six women

Institute of America. Henry O. Barbour, then-president of the college, realized that women would become a significant part of the food industry and should have a female administrator they could go to. At that time, all the administration and, I believe, the entire faculty was male. It was

in her class. She is now CEO of Carlyn Berghoff Catering and Restaurant group and author of two successful cookbooks. I want to pay tribute to these pioneering women.

an intimidating place for women students. They were a small minority

How do you give?

and a number of chefs felt that women did not belong in commercial

I spent 23 years at the CIA and was fortunate enough to be part of a

kitchens. They were harassed and not given the same opportunities as

wonderful retirement plan. I am now at the point where I must start

men. But slowly, strong women began to change things. I was proud to

withdrawing funds. When thinking about what to do with the money,

be part of that change and giving back to strong women students has

I decided to honor these strong women and all those who followed

great meaning to me.

in their footsteps. So I am funding a scholarship for women students.

What motivates you to give? The women students I met while working at the CIA are the reason I

Hopefully, my husband and I will be able to continue to donate money every year, and with the matching grant program from IBM, be able to increase the number of scholarships given out in the future.

have chosen to give. I remember early on in my career at the school,

www.ciaalumninetwork.com

Giving’s Impact Kirsten Thorn ‘13

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

AOS in Culinary Arts Recipient: Peter and Frances Bonk Honorary Scholarship

One of my favorite memories was the opportunity to help prepare food for an event hosted by President Barack Obama at the ABC Kitchen by Jean-

Describe your life prior to coming to the CIA.

Georges in the ABC Carpet & Home store in Manhattan. When we arrived, the building was entirely barricaded

My passion for food was actualized

by police. Luckily, our chef whites

in my first year of high school when

were enough to get us in. We were sent

I attended a culinary after-school

through a line of metal detectors. Once

program developed by Railroad Street

we were thoroughly scanned, we were

Youth Project. Throughout the eight-

able to see the space where the President

week program, participants between

would give his speech. After we helped

the ages of 14 and 24 worked one-on-

prepare the food, we were able to hear

one with chefs who sacrificed their one

the President speak!

day off to teach. At the end, the class served a multi-course, plated meal to

Another of my favorite things at the

the public, with all proceeds going to

CIA are the many chef demonstrations

further the program. From there, I

and lectures. My favorite demo was

secured an internship at a French bistro where the kitchen was entirely

about foods of New Zealand. The chef prepared modern New Zealand

female-run. My senior year, I was a cheesemonger and fishmonger’s

dishes with ingredients indigenous to the country. The demo was so

apprentice at Rubiner’s Cheesemonger & Grocer in Great Barrington,

informative and ended with a tasting.

MA, where I learned more about the origin of ingredients.

What motivated you to attend the CIA?

What are your plans for the future? I intend to stay on at the CIA for my bachelor’s degree. Then I want

I truly believe that there is no other place like the CIA, with such a

to travel to areas of the world that are both food-driven and rich in

high volume of experienced chefs and knowledgeable professors, and a

culture. My final goal is to be an owner—whether it be a restaurant, an

facility capable of creating an inviting and inspiring atmosphere. The

importing business, or a farm teaching sustainability—I am not quite

CIA’s intensive program focuses on quality and overall knowledge of

sure yet. What I can tell you is the journey to find that answer will be

an ever-changing field. I applied to only one college my senior year,

incredible.

and am certain I made the right decision.

How has the CIA’s scholarship program helped you? My mother is an independent person and sole provider for my family. She always taught me to be a forward-thinking, self-sufficient woman. Her schoolteacher’s salary means we do not live lavishly, so I am especially grateful to Frances and Peter Bonk for their generous donation to my education.

mise en place no.63, June 2013

A Timeless Connection Traditions of Excellence

By Felicia Zammit

Kikkoman, the world’s leading

advancing menu innovation, flavor

producer of soy sauce, and

discovery,

the CIA have a surprising

and cultural exchange as key

amount in common. Both have

ingredients in securing a robust

a history of celebrating food

future for our industry.”

cultures—Kikkoman since the 1600s and the CIA for almost 70 years. Each strives to provide the highest-quality product or service in its field—Kikkoman by creating exciting and new cultural experiences and the CIA by providing the highest-quality culinary education. And both know the importance of respecting each ingredient to create a successful outcome—Kikkoman nurtures each of the 300 ingredients that go into its products and the CIA cultivates each of the students, faculty, and staff that make for its success.

important contribution to the CIA’s Building on Excellence capital campaign—a $101 million campaign that will enable the college to continue to provide unmatched culinary education to our students and essential leadership to the industry in such key areas as health and wellness, professional excellence and innovation, world cultures and cuisines, and sustainability and food ethics. Carpenter explains, “Our reasons for making such a significant donation are simple, yet complex. Having the opportunity to help ensure the continued success of the CIA

The relationship between Kikkoman and the CIA goes back to the

and the development of future culinary leaders is an incredible honor;

1996 dedication of the Kikkoman Guest Room at the Greystone

we have identical goals, and recognize the implications of world cuisine.”

campus. Since that time, Kikkoman has participated in nearly every CIA Worlds of Flavor® International Conference & Festival and Latin Flavors, American Kitchens conference. And the company was one of the sponsors of the first Worlds of Healthy Flavors ASIA conference, held in Singapore. When asked why these thought leadership events are so important to Kikkoman, Debbie Carpenter, senior manager for national foodservice sales and marketing, states, “We recognize and appreciate the tradition of excellence at the CIA, which is a quality we identify with. It’s also a perfect venue to reach many of our current and future operators.” Greg Drescher, vice president of strategic initiatives and industry leadership, explains, “Kikkoman’s collaboration with the CIA supports our commitment to

Most recently, Kikkoman made an

Kikkoman’s creed, “Isogaba Maware,” which means “Make Haste Slowly,” reflects the way in which our collaboration with Kikkoman has advanced over the years—growing in a thoughtfully crafted way. Carpenter says, “We view the CIA as a past, present, and future partner, and look forward to a continued long-term relationship.” Drescher couldn’t agree more. He says, “We are deeply grateful to Kikkoman and the support they have given the CIA over the years. It is an indicator to us that they are committed to helping us sustain our vision as a leader in the foodservice industry by aiding in our plans for the future.”

Take Your Seat

in the Marriott Pavilion Ecolab Auditorium The new Marriott Pavilion is under construction and we anticipate opening the doors in early 2014! We’d like to offer you a unique opportunity to be a part of one of the most important and exciting projects ever undertaken on our Hyde Park campus. The 42,000-square-foot pavilion will house the 800-seat Ecolab Auditorium, a conference center, and state-of-the-art demonstration kitchens. This new addition to the campus will enhance the total student experience and advance the culinary profession with innovative, world-class programs and events. We invite you to TAKE YOUR SEAT in the ECOLAB AUDITORIUM. Your gift ensures that an elegantly engraved brass plaque will be prominently displayed on one of the new auditorium seats. This is not just an opportunity to donate to the auditorium; it’s a tangible and fun way to demonstrate your support and enthusiasm for the CIA of the future—a CIA of which you will forever be a part. Name a seat in honor of family, friends, students, faculty, and businesses, or the memory of someone you hold dear. One seat: $5,000 (Option: Two annual payments of $2,500 each) To TAKE YOUR SEAT, visit www.ciaalumninetwork.com/takeyourseat or contact our advancement team at 845-905-4275.

operating officer for the Delaire Country Club in Delray Beach, FL. Delaire was recently awarded Platinum Club of America status by Club Leaders Forum.

’79

John Venturo is owner of his own personal chef and

catering business. He is the director of operations for the Rochester, NY Chapter of the ACF. From 1998–2009, he ran his own restaurant and catering business in Rochester. Today, he says he works less and has more time to enjoy life.

’83

David McKenzie is chef/ kitchen manager for Frankie’s

Place for Ribs in Virginia Beach, VA. Joel Orwig is director of culinary for Wholesome Tummies, a franchised company dedicated to improving the quality of food served in schools across the U.S. Vincent Tyler is manager of product development for Cracker Barrel in Lebanon, TN. He recently earned his CEC from the ACF. He works with CIA grads William Kintzler ’85 and Madelyn Reynolds ’08 at Cracker Barrel. CIA AT NEW HAVEN

’84

’68

Anton (Tony) Baumgarten is enjoying retirement after

42 years of working. He is proud to say

’63

Richard Schneider retired after more than 20 years in

and beverage director, and vice president of food and beverage. In 1981, Richard

Michitsch is a chef-instructor at Lorain

tattoo artists in the country.

chronicles the history of menu design for

County Joint Vocational School in Ober-

classic and modern day first-class carriers.

lin, OH.

’69

Herbert Twiss is vice president account services for The

Visual Pak™ Companies in Waukegan, IL.

’72

Bradley Jacob is owner of 104 S. Main Antiques. He

has retired from custom home building antiques.

recognized him in 1985 as their National

’67

retired.

BBA after graduating from the

CIA. He has worked in all four corners of the country, and is now enjoying his retirement in Florida. He is grateful to the CIA for his wonderful professional life.

’74

Barbara “Mouse” Graf Geel is a locksmith for Yale

University School of Medicine in New Haven, CT. With 35 years of service under her belt, she is planning on retiring

William Klema received his

board of the New Jersey Restaurant Association in Trenton, NJ. Timothy

and is now enjoying reading and selling

’64

Cliffs, NJ. He is also chairman of the

36 years as corporate chef

in-flight caterer. His book, Affair in the Air,

Culinary Federation. The organization

Walter H. Pulsifer III has

Bob Rosar has spent the last

his son, Matt Victor, is one of the premier

earned his CMC from the American

Chef of the Year.

owner of Assembly Steak-

house & Seafood Grill in Englewood

for Gate Gourmet, the world’s largest

the hotel and casino industry, where he held positions as executive chef, food

’75

Jack Koumbis, Jr. is chef/

to Punta Gorda, FL, where she will relax

He included 70 of his favorite recipes in the book.

’76

Ralph Webb has retired. He and his wife Virginia

welcomed their first grandchild, William

’85

Joseph S. Davis is chef/ owner of Flannery’s Chuck

Wagon, Inc. in Fruitland, MD. M. Christopher DiFiore is owner of Dorothy O’Day’s Irish Pub in Clifton Park, NY.

Matthew, in September 2012.

’77

Albert DiRaimo is executive chef for the City of Cranston

Nutrition and Senior Services in Crans-

’86

Jeffrey Segan is vice president of hotel operations

for the Beau Rivage Resort & Casino in Biloxi, MS.

ton, RI.

’78

Frank Chiodo, Jr. is chef/ owner of Chiodo’s Ferro

’88

Michael Todd Bull is an educator in the Career Tech-

nical Education/Regional Occupational

Cucina in Warren, PA. The restaurant is

Program for Grossmont Union High

and enjoy being the proud grandmother

popular not only for its food but also for

School District. In 2012, the San Diego

of six. Charles Gottschalk is in the

the fact that Frank only uses cast iron pots

Chapter of the ACF named him Chef of

sales division of US Foods in Severn,

in his cooking. The restaurant’s décor

the Year. Gerard Herrfurth is chef/

MD.

showcases all things cast iron. Trent

consultant for Organic Planet Restaurant

Squire is general manager and chief

in Greenwich, CT.

www.ciaalumninetwork.com

’89

David Brai is chef de

bury, VT. Mary Sheridan is the owner

cuisine at Foxwoods Resort

of The Honey Pot Food Cart, which

Casino in Ledyard, CT. Jerry (Gerald)

specializes in pies. Her cart was featured

Dunn is chef/owner of Rendezvous

in Saveur magazine this past summer and

Restaurant & Bar in Batavia, IL.

was named one of the Top Ten Best Food Carts in The Oregonian newspaper.

’90

Jennifer M. Speeg is chef/ co-owner of Sisters’ Keeper—a

custom order bakery that she and her sister recently opened together.

’91

Josh Thomsen is executive chef/partner at Agricola, a

farm-to-table restaurant in Princeton,

’02

Tyler Field is executive chef

’03

Christopher P. Moran is

at The Club at Mediterra in

Naples, FL.

the general manager at Char-

lie Palmer at Bloomingdale’s in Costa

NJ. Ingredients used at Agricola are

Mesa, CA. He was recently married. Eu-

hand-picked at the restaurant’s very own

gene Philbin is sous chef for Marywood

Great Road Farm just 10 minutes down

University and the owner of Peculiar

the road.

Culinary Co., both in Scranton, PA.

’93

James Loomis is corporate chef for Market Access Culi-

nary Group in Feasterville, PA. Jeffrey

’04

Chris Pommerening is

’05

Kate Magnetto is a teacher

winery chef for Cliff Lede

Vineyards in Yountville, CA.

S. Mitchell is executive chef of culinary and nutritional services for St. Joseph’s Hospital & Health Center in Syracuse, NY. In July 2012, St. Joseph’s Hospital received the ACF’s National Achievement of Excellence Award.

’94

ence at Mechanicville Jr./Sr. High School in Mechanicville, NY. She recently became engaged. William A. Sears is general manager for The Yogurt Culture

Noralyn Galdiano is

Company, a Dannon research and devel-

executive chef for Hilton

opment flagship. He recently celebrated

Orlando Altamonte Springs in Altamonte

his first wedding anniversary with wife

Springs, FL.

Lindsey (Walkowiak) Sears ’05. Joining them were Tyler Vaughan ’06, Me-

’95

Joseph R. Profeta is general manager for The Palm Res-

taurant in Charlotte, NC.

gan Vaughan ’07, Andrew Chang ’05, John Benedetti ’04, Luke Wolf ’07, Aaron Bellizzi ’07, Noah Carroll ’07, Vivian Wong ’07, and Kelvin Fernan Fernandez ’05. They had a blast!

’97

Matthew Sissman is chef/ owner of The Middle Fork,

a breakfast/lunch restaurant he recently opened in Lander, WY.

’99

Richard Byers is executive chef for The Corner Office

Restaurant in Denver, CO.

’00

Sarah Kosikowski is execu-

’06

Peter Binkiewicz is banquet

there includes conducting professional classes, one-on-one culinary consulting, and media outreach to communicate the story of Valrhona.

Michael Finkenaur is sous chef for 22 Square by Andaz

Sarah Elizabeth Aierstuck is the sous chef for Ma(i)

son in Lancaster, PA. Sarah is delighted

son, William Burke Hartfelder IV, into the

to be working with Taylor Mason ’09.

world. Robbie Rensel and Samantha

Sebastian Paul Falcon is a choco-

(Bussman) Rensel ’08 are co-owners

latier at Lauren Adler’s Chocolopolis in

of Savory Celebration in Houston, TX,

Washington State. He is married to fellow

providing private chef services. They were

classmate Domenica (Ogazi) Falcon.

recently featured in absolutely! magazine.

Michael Worth is tournant at The

Lieutenant Natalie Ann Schibell is

Palace Restaurant at the Cincinnatian

environmental health officer for the U.S.

Hotel in Cincinnati, OH. He is working

Navy’s Medical Service Corps in Groton,

towards his bachelor’s degree in food sci-

CT. She also owns The Chef N’ You,

ence at the University of Cincinnati and

LLC, helping individuals achieve optimal

anticipates graduating in April 2013.

tion, exercise, and lifestyle change.

’09

Allison Cox is assistant food editor for Oxmoor House in

’11

Joshua Deri and wife Whitney Reichman are

chef/owners of Dough Catering, a food truck in Ft. Lauderdale, FL. They are

Birmingham, AL. Her first cookbook,

sourcing only the highest-quality local,

Southern Living’s The Rotisserie Chicken

organic, and sustainable ingredients for

Cookbook, was published in October 2012.

their modern flatbreads. Samantha

Atlantic Ocean, Michael is enjoying all

Victor Lane is chef at Bon Appétit

Kardas is cake decorator at The Pastry

the outdoor saltwater activities.

Management Company in Cleveland,

Garden in Poughkeepsie, NY. She and

OH. He got married in September 2012.

her father are opening Kardascakes.com.

Elizabeth Makos is a foodservice

In January 2012, they won first prize at

sales representative at Kraft Foods in

the Art of the Cake Live Challenge in

Colorado. (Russel) Taylor Mason is

Cleveland, OH. J. M. Woody van Horn

chef/owner of the Ma(i)son: An Urban

is assistant general manager of Goose &

Cookery in Lancaster, PA. He married in

Gander Restaurant in St. Helena, CA.

’08

Ashley (Policare) Costanzo and classmate

David Costanzo (above) met at the Career Discovery program at the CIA, started classes six weeks apart, got en-

John D. Palmer is sous chef

wed in May 2012—A true CIA romance.

at Hen of the Wood in Water-

Katlyn (Sawicki) Hartfelder is head

mise en place no.63, June 2013

July 2010 and they have welcomed their

’10

in Savannah, GA. Moments from the

gaged during the bachelor’s program, and

’01

She married Burke Hartfelder ’08 in

sous chef at the Molly Pitcher

tive corporate pastry chef at

Valrhona USA in Chicago, IL. Her role

chef for Host LLC in Des Moines, IA.

health and wellness through proper nutri-

Inn in Red Bank, NJ.

’07

ASHLEY AND DAVID COSTANZO

of family and consumer sci-

Napa, CA in 2010 after graduating from the CIA at Greystone.

INSIDE THE BOCUSE RESTAURANT KITCHEN

In Memoriam Fred Hall ’61 Donald Ralston ’65 DuBreuil Q. Grenon ’69 Gregory J. Poliwoda ’69 Ronald S. Enden ’70 Martin Irving Dupee ’72 Thomas P. Barrett ’73 Roy Francis Nagle, Jr. ’73

Steven Philip Demers ’74 Thomas F. Greenlee ’74 Dudley C. King ’74 Ronald F. Perry ’74 Joseph J. Bonchonsky, Jr. ’76 Carl E. Sexton ’76 Karen Ann Mattson ’78 Michael C. Weatherbee ’78

Benjamin J. Armento ’79 Paul Cullura, Jr. ’79 Robert C. Johnson ’79 John Kopreski ’79 Robert Carney ’81 Geoffrey Patrick Fennessey ’81 Gregg M. Hawkins ’83 Kenneth L. Mayeux ’83

Michelle Elizabeth Tuerpe ’84 Randy M. Hodapp ’87 Michael J. Wagner ’89 Sean Michael Hardy ’91 Matthew Louis Savoy ’96 Jessica Ann Frech Bath ’05

www.ciaalumninetwork.com

We are deeply grateful to our loyal

u l A

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

er s

JEFFREY JEDNAT ‘91 GLEN HADLEY ‘62

SARAH GREEN ‘12

DEEPAK BALLANEY ‘09

EDWARD COTTON, JR ‘98

MICHAEL WOERTZ ‘78

JOHN SHORT ‘88 SANFORD D’AMATO ‘74

ERIC BEAMESDERFER ‘83

RICHARD KRUSEWSKI ‘72 PATRICK HICKEY ‘86

PATRICK HICKEY ‘86

This year, especially, we would like to thank our donors. No matter the size or scope of your gift to the college, your willingness to be a part of the CIA’s future always gives us a thrill and makes us feel enormous gratitude. As a not-for-profit college, the CIA takes your donation and pours it right back into the educational experience of our students. Your contribution helps the CIA remain the world’s premier culinary college.

Join the CIA Alumni Brigade! Call 845-451-1602 or visit www.ciagiving.org to make your contribution today. mise en place no.63, June 2013

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

2013 There is no better time to get together with CIA friends than Homecoming weekend. Donâ&#x20AC;&#x2122;t miss the chance to mix and mingle with old friends and new. Mark your calendar to join us on October 4â&#x20AC;&#x201C;5. Log on to www.ciaalumninetwork.com and register today! Alumni Relations Admissions Advancement CIA Websites Career Services Registrar CIA Consulting 845-451-1401 1-800-285-4627 845-905-4275 ciachef.edu 845-451-1275 845-451-1688 845-905-4423 ciaalumninetwork.com ciagiving.org ciaprochef.com ciarestaurants.com

General Information 845-452-9600