Mise En Place Issue 64 Legacy Issue

No. 64, October 2013

ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA

Culinary Legacy: Nature or Nurture

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Culinary Legacy: Nature or Nurture Becoming a chef—coded in the genes or cultivated in the

20 A Passion for Feeding Kids

School foodservice leaders turn to the CIA for new ideas

environment?

12 Thomas Keller’s Smash Hit at the CIA

Thomas Keller Day—exciting, inspiring, and surprising

27 A Canvas for Culinary Artistry: Villeroy & Boch One company’s legacy of giving to the CIA

r’s K elle s a m A Tho he CI Sm a s

at t h Hit

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11 Across the Plaza

Following the Presidential Trail | Many Paths, One Dream Come Back and Gain a Culinary Edge

16 Education for Life

Women in Foodservice | Uncorking a Career in Wine Kudos | French Cuisine | Book Shelf

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28 Gifts at Work

Why Give? | Giving’s Impact | Let’s Make Some More Noise Charitable Gift Annuities

32 Class Notes

Class Notes | In Memoriam | Share Your Success!

People often think of a legacy as being a treasured family heirloom, a piece of property, or the bequest of lots of money! But often, the legacy we receive from family isn’t a thing but rather a talent, an expectation, or an attitude.

Is our skill as a baseball player the result of nature—passed down through our genes from our great-uncle Joe who played in the minor leagues in the ’40s? Or, is it the result of nurture—the hours spent in the backyard with our father, playing catch and batting the ball?

At the CIA, we have so many examples of a very specific kind

mise en place® No. 64, October 2013 Nancy W. Cocola, Editor Leslie Jennings, Designer

Contributing Writers Dr. Maureen Costura Jim Norman Todd Thomas

of legacy—the legacy of culinary talent. Sons, daughters, and

Editorial Board

grandchildren of our graduates. Brothers and sisters with no

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

family foodservice history. Long-lost relatives who share a passion for all things culinary. It is within each of these members of the larger CIA family that our legacy resides.

This edition of mise en place looks at a few stories of culinary legacy. They’ll warm your heart and make you wonder about the age-old question, “Is it nature or nurture?”

We’re also going to take a look at other types of legacy. Our longstanding relationship with Villeroy and Boch reveals a legacy of support for our programs and our students. An on-campus

Sue Cussen Lynne Eddy

Dr. Chris Loss ’93 Francisco Migoya

Jennifer Stack ’03

visit from renowned chef Thomas Keller accomplished his goal of leaving a legacy of information and experience to the next generation of chefs. And you’ll learn about the CIA’s Charitable Gift Annuity program—the financial legacy you can leave that keeps your assets working for you and the CIA at the same time.

Kick back, enjoy the magazine, and, maybe, call a family member and talk about where they think your culinary talent came from.

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: Phil Mansfield

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www.ciaalumninetwork.com

Your Success Means Everything to Us

to take over the job after last year’s “egg

spent in the Aramark kitchens, located

team” broke more than 1,000 of the eggs

at the Philadelphia Convention Center,

in the cooking process. Beverly is proud to

where Fellows broke into teams to help

They were there to help critique your first

say that 4,650 of the 4,680 eggs made it to

prepare the group’s dinner. A mixture of

résumé, plan your externship, and prepare

the White House grounds for kids to enjoy.

skill, intensity, and a soupçon of hilarity

you for Career Fair interviews. And they

That’s a loss of a mere 30 eggs!

resulted in a meal of spring mesclun salad

are still here ready to help you find your next great job. The CIA’s Career Services

Hail Fellows Well Met!

Office provides alumni with lifelong

On May 3–5, approximately 35 Fellows

support. And these days, the database of job opportunities for CIA alumni is full of amazing opportunities for those of you with both a CIA degree and experience under your toque. Recent postings included jobs for executive chefs, pastry chefs, restaurant managers, operations specialists, corporate private chefs, club general managers, chefs de partie, banquet managers, front-of-house managers, sous chefs, chef demonstrators,

and their spouses gathered for a weekend of fun, camaraderie, and networking in Philadelphia, PA. The festivities kicked off with a rooftop reception at the Hotel Monaco that was hosted by Fellows Doug Martinides ’75 and his wife Kathy.

Saturday morning included a choice of a horse and buggy tour of the city, a walking

with crispy prosciutto and spiced pecans, hoisin-glazed roast rack of American lamb, sautéed pistachio-coated halibut with citrus vinaigrette, roasted root vegetables, grilled pound cake with fresh strawberries and mint, and tropical panna cotta. The weekend concluded with an alumni and Fellows brunch—clearly, food figured prominently all weekend. Throughout their time together, the Fellows shared ideas for the college, lots of laughs, and friendship.

tour, or a museum visit. The afternoon was

instructors, and even deans of culinary arts. The Career Services team posts an average of 25 new jobs per day for our graduates. If you are looking for a midcareer boost, visit the job posting board.

Log on to eRecruiting at http://culinary. experience.com. If you have forgotten your login and password, they can be reset for you simply by calling 845-451-1275. You owe it to yourself to be back in touch. They are ready to help, again.

The Egg Master You never think about it, but who does cook all those eggs for the annual White House Easter Egg Hunt? This year, it was our own Beverly Bates ’02, executive pastry chef for Vidalia, Bistro Bis, and Woodward Table in Washington, DC, and Jeff Buben ’78, the restaurants’ chef/owner, who oversaw the cooking of 4,680 eggs for the hunt. The Virginia Egg Council asked them

mise en place no.64, October 2013

cia fellows (left to right) frank berg, ben elmore, mary elmore, cia advancement officer nick rama, and jodi berg

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www.ciaalumninetwork.com

Culinary Legacy: Nature or Nurture

By Nancy Cocola No one can deny the power of family traditions and expectations, and cultural imperatives. They are all part of the legacy that is handed down from generation to generation, becoming a family’s own subtle set of sensibilities that every member lives by.

Over the years, researchers have found that genetics, in addition to family interests, education, social status, and environment, have a direct impact on career choice as well as job satisfaction. Because the CIA has so many families in which two or more members attended the college, we wondered: Does a culinary legacy come down through the behavioral and attitudinal climate within a family or is coded in the genes?

We spoke with four families—each with a unique story to tell—to explore the question of what drives multiple members of a family to enter the foodservice profession.

nd u o F nd a t s Lo y c a Le g Craig Hartman ’78 always knew he was adopted and was devotedly raised by Sam and Reah Hartman. Their family culture included a love of sports, art, education, nature, service, and food. Sam, a doctor, exposed the family to the romance of fine dining at great restaurants.

Reah provided the family with great homecooked meals. And Craig’s grandmother Betty, who owned the Old Salt guesthouse in Ocean City, MD, taught him the true meaning of Southern hospitality, gave him a feel for entrepreneurship, and exposed him to a professional-style kitchen.

birth to twins during baking block. Unfortunately, one of the twins passed away immediately. Imagine being 19 and taking a mere three days off from class to bury your daughter, support your wife and new baby, and cope with your own grief?

Craig says it was school that saved him. “I was determined to get the foundation I needed to be able to provide for my family,” he explains.

“I could be focused in class and, when I was focused, it was magical.” He believes the CIA taught him discipline and professionalism.

craig hartman and Luis pinero

Craig loved to cook and enrolled at the Lebanon County Career and Technology Center culinary program. After winning the 1976 SkillsUSA National Championship, he started classes at

the CIA. Even stressful circumstances, in the form of an unplanned pregnancy, couldn’t stop him. His wife gave

These traits served him well over the next 35 years. Craig worked at some of the country’s finest country clubs, hotels, inns, and restaurants. He even had a stint on a riverboat! Craig was invited to prepare four dinners at the James Beard House in New York City. On top of all that, he had another child and now has grandchildren.

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And it was his children, wanting to know about their heritage, who forced the issue of his finding his birth mother. Remarkably, by pulling just a few threads on Facebook, Craig came up with the name of a possible cousin and, quickly, everything fell into place. So after 52 years, on February 16, 2011, Craig had an emotional reunion with Margaret (Reta) Magoun Pinero Sweeney, his birth mother. Now, here is the part that will give you chills.

Fifty-two years earlier, Reta had fallen in love with, and gotten pregnant by, Luis Piñero. But before she could tell him of her pregnancy, her father—a product of his time and upbringing—sent her to a home for unwed mothers. Heartbroken, she put the baby up for adoption. A few years later, she reconnected with Luis, married, and had four more sons. When Craig found his birth family, he discovered that he had four full-blood brothers! One of them was Luis David Pinero ’85, and their unique connection stunned the family.

With Reta working full time as a nurse, Luis was the family cook. “If there was one thing I knew about myself, it was my natural ability in the kitchen,” Luis explains. He had gotten his hands on a catalog from the

Le g acy

o n th e L in e

For the Brach family, the word “legacy” means not only having more than one CIA graduate in the family, but also the act of remaining involved with the school after graduation. And at a CIA event where Jake Brach ’76 was giving back to his alma mater, he had a visceral experience of what the word “legacy” really means. Jake was helping out at the college’s Hudson Valley Harvest Dinner and wanted to share the experience with his son. Adam had been contemplating a culinary career and Jake thought if Adam worked alongside CIA chef-instructors and students during the event, he could see what it was like. “The instructors said he did a great job,” Jake explained. “And when I looked down the line to see Adam plating the dessert I had just made, I was almost giddy with excitement.”

It was on the way home in the car that Adam adam and jake brach made the declaration that he wanted to come to the CIA.

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CIA and says he studied it like a textbook. “I was enamored with the beauty of the grounds and the old monastery building,” he remembers.

“I was captivated by the glass-floored library and pictures of dorm life. I wanted to be a part of it all.”

Luis started classes at the CIA in June 1983. He found himself in a very cohesive “family” of students. They went to class together, studied together, and played together. What Luis didn’t know was that just five years earlier, a member of his own biological family had walked the same halls, agonized over the same classes, and studied in the same glassfloored library.

When the brothers finally met and began talking about their culinary careers—Luis had been a private chef for actress Glenn Close and the Widener family of Philadelphia—the bond between them was immediately sealed. “We were kindred CIA spirits,” says Luis.

Today, Craig is owner of The Barbeque Exchange in Gordonsville, VA, and focuses his time on cooking at his own enterprise and spending time with his grandchildren. Luis left the culinary field in 2004 and became a financial analysis manager for Cigna. He is now a health, wellness, and fitness professional in Sewell, NJ. Two men, sharing similar genes, raised in different households, and ending up at the CIA just five years apart— we just have to believe there is something coded in those genes.

It’s really no surprise that Adam Brach ’12 is following in his father’s “food-steps.” He was exposed to a constant barrage of food- and CIA-related conversation and activity while growing up. And when his dad came home from work at night, instead of pulling on his slippers, sitting in his recliner, and watching TV, he tested recipes. That made a huge impression on Adam.

While their CIA experiences were separated by 36 years, Jake believes the college gave them both a similar experience in one very important way. “Today, the CIA has evolved into a world-class institution that offers a completely different learning atmosphere than when I was there,” Jake says. “But it continues to do very important things; it prepares students for the world they will be facing when they graduate—the world as it is now.”

Both Jake and Adam are very busy men. Jake is manager– culinary learning and development for Rich Products Corporation, and Adam works at Eleven Madison Park in New York City. Jake hopes the legacy he is leaving his son is one of service to the college, his customers, and his profession. www.ciaalumninetwork.com

s e h s i F n e v e S e h t f o y c a g Le Talk to any member of the Berardi family and they will tell you that their favorite meal to share is the Feast of the Seven Fishes on Christmas Eve. Anyone who has ever attempted to create that feast knows that it is labor intensive and complex. But the Berardis, Chuck ’78, Joanne ’78, Chris ’07, and Kimberly ’14, revel in the work and the time together. The intensity of the project doesn’t phase them; but then, all of them are graduates of the CIA.

decided to return east to Philadelphia and lay down roots. And those roots are deep. Chuck is now regional executive chef for Wegmans. His job has afforded him the opportunity to travel to places like Japan, France, Italy, and Spain and explore different cuisines. Joanne eventually got her bachelor’s degree in nutrition management and has made a successful career melding her love of great food and good health. She is currently director of clinical nutrition at Home Infusion Solution, LLC.

Food talk is a big part of the Berardi family culture. “We talk about (left to right) joanne, chuck, kimberley, and chris berardi ingredients, recipes, wine, techniques, We often have love matches that occur flavor combinations, and food pairings, while students are enrolled at the college. Boy meets girl in and gladly give critiques,” Kimberly explains. “It’s hard to Baking and Pastry Skills Development, boy starts dating girl put into words the magnitude of the impact food has had during Cuisines of Asia, and boy and girl fall in love over their on all of us.” And the family Wine Studies class notes. This scenario is pretty common and pretty close to the truth for Chuck and Joanne. Upon graduation, they each had five job offers but opted to work together at the Opryland Hotel in Nashville, TN. But, with the approaching birth of their first child, Chris, they

has always cooked together. From an early age, both kids served as prep cooks. During the holidays, Chuck and Chris would work “back of the house,” while Joanne made the pastries and cookies, and handled frontof-the-house items like the table, flowers, décor, and ambiance. Once Kimberly showed an affinity for baking, she took over that portion of the preparation.

With parents who exposed them to different cuisines, ensured that the food was healthy, and engaged them in the cooking process, you’d think the children were destined to arrive at the CIA right out of high school.

But Chris opted to enter the Marine Corps. It was in a guard tower in Iraq during a hot, 24-hour-long watch that he actually got clarity about his culinary future. “We were sitting there, downing MREs (Meals Ready to Eat) with our night vision goggles on when my friend and I got talking about what we would do when we left the military,” Chris says. “I just

mise en place no.64, October 2013

blurted out, that I thought I wanted to work in a restaurant and apply to culinary school.” He came home and headed to the CIA. And after working for the Four Seasons and Aramark, he’s now supervisor of culinary services for the Cancer Treatment Centers of America.

Kimberly opted to pursue a bachelor’s degree in sports and recreation management from Temple University. After graduation, she supplemented her income by working in restaurants. Eventually, her passion got the better of her and she entered the CIA’s baking and pastry arts degree program in St. Helena, CA. Despite the almost 35 years between when Joanne and Chuck attended the CIA and when Kimberly and Chris arrived on the college’s campuses, their shared experience is evident. “The CIA has felt like home to each of us,” explained Chris. “It’s a unique feeling when almost everyone you meet has the same passion as you.” Kimberly often wonders about what influenced her and Chris to come to the CIA. “I guess I could bring up the nature vs. nurture debate,” she says. “Were we born with this innate interest in food or are we products of our environment? I’d say both!”

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u S f o y Le g ac

ty i l i b a s t a in

between the farmer who’d grown the food and the chef who’d prepared it. On that day, Chris says, “We found real food.”

Chris was the one who knew early on that he wanted to take that experience and turn it into a career. So while he made his way to the CIA, Tim enrolled at the University of Colorado at Boulder to…well…rock climb and snowboard! Chris soon began encouraging Tim to join him at the CIA, and for maybe the first time, they found something that interested them both so much that competition took a back seat.

You might expect that as identical twins, Christopher West ’05 and Tim West ’05 were destined to find their bliss in the food world. After all, their grandfather, Arch West, invented Doritos® Tortilla Chips, the nowubiquitous snack food. Interestingly, though they eventually did both gravitate to careers in the culinary field, it was slow rather than fast food that captured their imaginations.

Sharing the same DNA is a blessing and a challenge. According to both brothers, competition and the quest to differentiate themselves from each other took precedence when they were young. But while in high tim and christopher west or school, they both found themselves working christopher and tim west! at The Flying Pig, a farm-to-table restaurant in Mt. Kisco, NY. The Pig had weekly family-style meals for staff with ingredients drawn from a local organic farm that specialized in heritage breed animals and heirloom varieties of produce. At one such meal, the brothers found themselves seated

Not long after arriving at the college, former CIA instructor Lani Raider mentioned to Tim that she was thinking of starting a club to support local farmers.

The rest, as they say, is history. The two brothers joined forces to co-found the Chefs Sustaining Agriculture Club, which is now called Slow Food CIA. Through a partnership with the Poughkeepsie Farm Project, club members raised six pigs using compost food from the CIA. When the animals were ready for slaughter, club members gathered to do the deed. To

interest in sustainably feeding people and redefining the role of chef clearly resides in their “twinship.” Researchers at the University of Minnesota published a report in the August 1993 edition of the Journal of Applied honor the pigs, they made headcheese, ham, bacon, and sausage, and held a taste-testing event to bring the true farm-to-table experience to their fellow students. Everyone got to compare the freshly made product with similar commercially prepared items. Chris says, “It was a graphic demonstration of the fact that to make the best food you must have the best ingredients…it was a powerful experience.”

In 2008, the brothers represented the U.S. as youth delegates to Slow Food’s “World Meeting of the Food Communities,” Terra Madre, in Turin, Italy. Tim calls it the “United Nations of food.” Since then, they have followed different paths in their careers. Chris is currently the majordomo at Treetops Estate for a high-profile family in Stamford, CT. Tim is cofounder of www.Cosemble.com, a social ticketing company that brings people together around shared experiences, including food.

While the entire West family enjoys good food, Tim and Chris’s shared

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Psychology that determined “traits of aptitude and personality, which are in part genetically determined, guided the development of interests through gene-environment interaction.” So, even the experts say that while DNA might give one a predisposition toward an aptitude and interest, it is the interaction with environment that turns the key.

Nature or Nurture In the end, we haven’t been able to draw any hard and fast conclusions about the issue of nature vs. nurture. Though the evidence is clear that DNA informs innate aptitude and interest, it’s equally clear that family culture resides deep in each of us, guiding preferences and choices. But no matter the origins of each of these family’s culinary legacies, they all share a common bond—a love of the CIA and what it has done to enrich their lives and the lives of their family members.

www.ciaalumninetwork.com

Following the Presidential Trail At the annual State of the Institute presentation, President Tim

of staff. The event provided further opportunity to discuss the

Ryan spoke to CIA faculty and staff about the accomplishments

college’s ability to assist in helping to improve the health of

of the past year, goals for the future, and challenges facing all

Americans through diet.

institutions of higher learning today. In recounting how busy we have all been this year, Tim mentioned that his own schedule keeps him moving—sometimes at warp speed. Here’s what was on the roster for our college president in just a two-week period in April 2013!

Speeding to LA On April 3, Tim received the 2013 Innovation Award from UCLA, at the UCLA Extension Restaurant Industry Conference.

He was honored for professionalizing the chef on par with other

Stopping Over in the Midwest

degree professionals, creating an inclusive industry, leading the

Eighty of McDonald’s top global leaders gathered in Oakbrook,

in a complex industry, and expanding the consciousness of the

IL, to talk about important food trends. McDonald’s invited Tim to

industry to include business development, health, wellness, and

speak to the topic and, later, he had the opportunity to dine with

food research and development. At that same event, Walter Robb,

McDonald’s CEO Don Thompson. At meetings the next day, Mr.

co-CEO of Whole Foods, gave the keynote address. Tim took the

Thompson referred to Tim’s speech, encouraging his executives to

opportunity to spend time with Mr. Robb to discuss the common

develop relationships with organizations like the CIA.

goals shared by the CIA and Whole Foods. Some of you may

Traveling to Texas One of the most fulfilling jobs a college president has is officiating

CIA to provide the education that will help students be successful

know that Walter Robb was honored at the CIA’s 2013 Leadership Awards held later in the month in New York, for his commitment to sustainability and food ethics.

at graduations. Tim traveled to our San Antonio campus to present cordons to our first class of associate degree graduates.

The speaker for the event was Honorary Trustee Kit Goldsbury.

He offered words of encouragement to the students, many of whom were the beneficiaries of Kit’s generosity through the scholarship program. During the ceremony, Tim awarded Kit an Honorary Doctor of Humane Letters in Culinary Arts degree.

Marching Up Capitol Hill It was off to Washington, DC to continue Tim’s efforts to promote the college’s expertise on key health and wellness issues like childhood obesity and nutritional school lunch menus. He and our Advancement team had face-to-face meetings with Congressman Chris Gibson (NY), Congressman Mike Thompson (CA), Congresswoman Rosa DeLauro (CT), and Congressman Sean Patrick Maloney (NY). Other critical topics discussed included student debt, student loan default, and the tax-exempt status of municipal bonds. The whirlwind day concluded with the CIA hosting a reception in the Agriculture Committee room for members of the Congressional Wine Caucus and their chiefs president ryan receives innovation award

mise en place no.64, October 2013

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Thomas keller

star-struck students

“a sense of urgency”

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chef keller applauds all of the “actors” in his “sense of urgency” play

over lunch, chef keller answers students’ questions

students with thomas keller dine in the bocuse restaurant

www.ciaalumninetwork.com

Thom a s Keller’s Sm a sh Hit at t h e C I A When President Tim Ryan first proposed a “Thomas Keller Day at the

Elwyn Boyles;” “Wine Pairing with Per Se Head Sommelier Michel

CIA” to Chef Keller, he explained, “It can be anything you want it to

Coubreux;” and “Service with French Laundry Maître d’ Lawrence

be.” They started with a blank slate, and in record time, they had filled

Nadeau.” The sheer volume of knowledge shared with our students in

it to overflowing with events and opportunities for our students to

these sessions was staggering.

learn. Chef Keller didn’t want to come to campus just to “give a talk.”

He wanted to share the depth of knowledge and expertise that, he

To watch the Thomas Keller Day Highlights video, visit:

And then, the pièce de résistance…

says, comes mainly from having excellent people around him. The day turned out to be a testament to Chef Keller’s commitment to the educational mission of the CIA and the loyalty he engenders

Billed as a “Demo with Chef Keller,” students

from the people who work for and with him.

headed back to the Student Recreation Center expecting to watch the great chef prepare one of

A morning eye-opener

his signature dishes. But they got quite a surprise instead. As they entered, each student received an

At 10 a.m. the gym at the Student Recreation

actual Playbill® for a production called “Sense of

Center was filled with students eager to participate

Urgency.” They saw what looked like a restaurant

in the day’s first event. Chef Keller’s talk focused

kitchen set-up on the stage. What followed next

on the “Evolution of the Modern Chef.” He

was a groundbreaking one-act play created by

peppered his comments with advice like, “learn

Thomas Keller. The show highlighted a night

from your failures, surround yourself with people

in a three-Michelin-star restaurant as it prepared

who are smarter than you, don’t rush your career,

for a busy service. With Chef Keller leading his

and continue to evolve.”

brigade through the process of execution, the play

Following the presentation, 20 students who had

demonstrated the importance of the relationships

been nominated by their chef-instructors had a

between the purveyors, farmers, and craftsmen

private lunch in the new Bocuse Restaurant with Chef Keller. Tim

of the products the chefs will use. The cast of characters was the

Ryan and Chef Keller’s mentor, Roland Henin, executive corporate

same dedicated staff, purveyors, and protégés who had so ably

chef for Delaware North Companies, were also in attendance. Those

shared their expertise with our students earlier in the day. The goal

students had the once-in-a-lifetime opportunity to talk informally

of this bit of “culinary theater” was to show students the scope of the

with Chef Keller and experience his warmth and real interest in them

“performance” that goes on every night between the kitchen,

as people.

the dining room, and beyond the restaurant walls to the purveyors

A truly remarkable afternoon

and farmers.

Students came away from the day inspired and a little bit awed.

Chef Keller did not arrive at the CIA alone. He brought with him 16

It’s hard not to be when arguably the best chef in America gives of

of his Thomas Keller Restaurant Group (TKRG) staff, eight of his

himself so completely. For those of us who have watched Chef Keller

purveyors, and two of his most famous protégés—Jonathan Benno ’93

on campus for other events like the Bocuse d’Or USA competition

and Grant Achatz ’94. And he put them all to work! Five educational

or the opening of The Bocuse Restaurant, his personal generosity

break-out sessions for students covered topics like, “From Kitchen to

is unceasing. He is always humble, always willing to stop to talk to

Restaurateur with Grant Achatz;” “Point of View from the Source, A

students or let them take a picture with him, and always keen to share

Purveyor Roundtable,” moderated by Jonathan Benno; “Simplicity,

his experience and pay it forward to the next generation of culinarians.

A Baking Discussion with TKRG Pastry Chefs Sébastien Rouxel and

mise en place no.64, October 2013

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Many Paths One Dream Diversity isn’t just a word at the CIA; it is a living, breathing,

were performed to the delight of the audience. Following the

experience for students, faculty, and staff. And while we take the

entertainment, a panel discussion entitled “Many Paths to the CIA”

time to celebrate diversity with special events during a couple of

chronicled a few of the experiences of our faculty, staff, and students.

days in May, the CIA itself is a lesson in diversity. With our students and faculty hailing from more than 40 nations, speaking some 15 languages, and embracing each other’s personal life choices, all of our campuses live the college’s core value of “respect for diversity.”

The panelists shared their stories about their road to the CIA and how being here influenced them. Professor of Wine Studies Michael Weiss explained that his story began with his father, who was in the French resistance during WWII. He believes the only reason the

That respect was on full display at this year’s Diversity Festival

enemy spared his father’s life was because he was a chef. After the

event that began with, what else, food! The tasting menu included

war, the family moved to Canada. Michael found his way across

everything from red radish kimchi to chorizo on crostini to pizzas

the border to the U.S. to do some cooking in New York City. But he

and Moroccan mint tea. Dance performances included such culturally

ultimately found his calling as a wine professional. This is just one

diverse styles as Hip Hop, Tinikling (the Philippine Bamboo Dance),

of the stories that resonated with the audience, reminding them that

Irish step dancing, and Senegalese dancing and drumming. All

everyone has a unique tale to tell and paths to follow.

The second day of celebration included the “Walk Around the World Fusion Cooking Competition.” For the first time, bakers were included on each team. Tests included precision knife cuts, a mystery basket, and specific baking techniques. After these rigorous tests and hard-core judging by Lynne Gigliotti ’88; David McCue ’93; Danielle Saunders, the first African American to win Food Network’s Chopped; and Claire Winslow ’85, owner of The Would restaurant in Highland, NY, it was “Team Straight from Cali” that took top prize.

And there was more. The “Guess My Culture” and “Food and CIA Culture” quiz shows were hotly contested, as there were gifts on the line. And “The Spoken Soul” poetry slam, sponsored by the Poetry Club in memory of its co-founder, Damien “Juice” Williams, drew around 90 people to hear music and poetry created by students.

Two days of celebration made us all realize, yet again, the richness to be found at the CIA. It reminded us to take the time to learn what others have to teach us about their cultures, their traditions, and about life.

Senegalese drummers

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winners of the “walk around the world fusion cooking competition”

www.ciaalumninetwork.com

Come Back and Gain a Culinary Edge

By Jim Norman

If you have a CIA associate degree and are

restaurant concepts, menu creativity, and local

considering coming back to the college for

sourcing come together to create successful,

the bachelor’s program, our new and exciting

green restaurants. And they learn it all under

concentrations might be just the extra incentive you

the guidance of legendary chef Larry Forgione

need. Big changes have come to the CIA’s bachelor’s

’74—the “godfather of American cuisine”—with the

degree management programs. While the degrees

help of Napa Valley’s famous guest chefs, owners,

that students can earn are the same—bachelor’s in

farmers, and purveyors.

either culinary arts management or baking and pastry arts management—new, career-changing concentrations have now been added.

If students opt for the Advanced Wine, Beverage, and Hospitality Concentration, they’ll learn essential principles and practices for successful front-

These concentrations, recently introduced into the

of-the-house beverage and service management, and

curriculum, give CIA students the opportunity to

discover how to measure the success of a Service

choose from specific study tracks that focus their

Delivery Model. This service piece, along with

bachelor’s studies and give them special expertise in

the business-operating component and immersive

important industry trends.

semester of study in California, makes the program

“This is a unique opportunity for our students to get a more specialized education in key segments of the industry,” says BPS Program Coordinator

truly unique. After all, what better place is there to study wine than the Napa Valley?

bachelor’s degree program. “The expanded

San Antonio “Spurs” Creativity

knowledge these concentrations provide is

The newest concentration offering from the

something today’s professional needs more

CIA gives students the chance to learn in

and more of, to stay competitive in the

the exciting environment of the college’s

growing food world.”

Texas campus in San Antonio, adjacent to

The college’s current selection of

the city’s famed River Walk.

concentrations includes:

The Latin Cuisines Concentration

• Advanced Wine, Beverage, and Hospitality

answers the call for chefs to be more

Duane Brown ’11—a graduate of the CIA’s

• American Food Studies: Farm-to-Table Cooking • Latin Cuisines

knowledgeable about the regionally diverse cuisines of Latin America. Students are immersed in the unique ingredients, culinary techniques, and cultural traditions that span this rich part of the world. And with

While the bachelor’s degree program itself is centered at the college’s

so many restaurant patrons demanding both authentic and creative

New York campus, each concentration features a semester-long travel

interpretations of these traditional foods, this concentration will help

component at one of the other U.S.-based CIA campuses.

make students more marketable in the industry.

Down in the (Napa) Valley

Thinking of Making a Comeback?

Two of the concentrations offer students the opportunity to spend

A specialization in a hot industry segment can give you the

a 15-week semester soaking up knowledge—and the sunshine!—in

competitive edge you need to advance your career. If you’d like to

California’s world-renowned Napa Valley.

know more, contact Duane at d_brown@culinary.edu. He’d love

During the Farm-to-Table Cooking Concentration, students are introduced to the philosophy, key concepts, and practices at the center of the Farm-to-Table movement. They discover how

mise en place no.64, October 2013

the opportunity to tell you all about the CIA’s current—and future— selection of bachelor’s degree concentrations.

Jim Norman is senior writer/editor in the CIA’s Creative Services Department.

15

Women in Foodservice Amanda Freitag It’s hard to believe that a Food Network Chopped judge and runner-up on The Next Iron Chef could fail her first practical exam at the CIA, but it’s true. Standing in front of the chicken she was

by Diane Forley, where she worked her way up to chef de cuisine and learned the rhythm of the seasons and the joys of the farmers’ markets. Amanda also spent two glorious weeks working under Alain Passard at L’Arpège in

supposed to butcher and bone, Amanda Freitag ’89 simply froze. She couldn’t remember one single thing! Right after the exam, she went and got 20 chickens and practiced butchering them in the residence hall kitchen until she could do it with her eyes closed. She passed her retake exam with flying colors.

The CIA Years Despite that shaky start,

Paris, where every morning

It took a while for me to realize that their behavior was because I was a woman in authority.

I’m sort of gender blind. I guess I just gained their respect by proving to them that I could do my job and their job well.

Amanda remembers her CIA

at 4 a.m. for egg cookery class and seeing ice floes pass by on the Hudson River as she walked across campus. She remembers struggling with bread baking and the joy of eating sweetbreads for the first time. She remembers learning about the importance of “working clean” from a truly hard-core teacher. And she can recall the day she fell in love with authentic Italian cuisine rather

that day were delivered, and where she discovered that if you have really strong skills, you can cook anything. After that, there was a stint under Sara Jenkins at Il Buco, where every ingredient was imported directly from Italy.

Amanda had a “groundup” experience at Cesca, developing the menu and later, at The Harrison, she

learned that it is a lot harder to work with an existing crew and change the culture of an established restaurant.

A Woman as Chef Despite hearing lots of stories from women about struggling in kitchens dominated by men, Chef Freitag is always surprised

than the Americanized version of that fare.

when people react to her gender first. “I never think of myself as

A Varied Experience

get a particular job done,” she explains. Even as the only woman

After graduation, Amanda took her curiosity and skills on the

felt comfortable. “I was one of the guys,” she explained. “But then,

road in what could best be called a journey of discovery. She got to work the line for, and sometimes with, Jean-Georges Vongerichten at Vong, where she discovered exciting Thai flavors.

She then took a job in the very mellow kitchen at Verbena, led

16

that were going to be used

kitchen staff herself. And

experience as happy and eyeopening. She recalls getting up

the chickens, frogs, and pigs

a female in the kitchen, I think of myself as a chef who needs to in her group at the CIA—there were three in total in her class—she I have two older brothers, so I knew how to relate to a kitchen full of men.” However, when she was in a management role, she found that some of the cooks were reacting strangely to her. “It took a while for me to realize that their behavior was because I was a

www.ciaalumninetwork.com

woman in authority,” she explained. “I’m sort of gender blind. I

episodes. She says she’s had an incredible time learning about

guess I just gained their respect by proving to them that I could do

ingredients and cuisines, and meeting people like White House

my job and their job well.”

Senior Policy Advisor on Nutrition Sam Kass, who was a guest

Exposure to Celebrity

judge on her favorite episode, “The Lunch Ladies.”

As someone who is always in search of the next challenge,

Chef Freitag’s restaurant experience, ability to lead, and passion

Amanda is currently involved in working on a book proposal and

for creating inventive and delicious food brought her to the

on top-secret restaurant development. She expresses gratitude to

attention of the media. The Food Network invited her to compete

the CIA for giving her an incredible base of skills and knowledge

on Iron Chef America against Iron Chef Bobby Flay. She says,

that open the doors to experiences that made her into the chef she

playfully, that till her dying day, she will debate the single point

is today. And, of course, she can still butcher a chicken with her

that separated her from the win! Despite the loss, her personality

eyes closed!

and skills came shining through and the network invited her to become a judge on Chopped. Since then, Amanda has filmed 75

chef freitag competing on next iron chef-redemption as alton brown observes

17

Uncorking a Career in Wine For sommelier Amy Racine ’11, working in

Sons & Daughters takes a thoughtful approach to food with a menu

San Francisco is a dream come true. “I’m so

based on what comes out of the restaurant’s own garden. “We have

lucky to live in such a great food and wine

a one-acre lot in Los Gatos that has expansive boxes, a greenhouse,

city,” she says. The vibrant culinary and

and an orchard, managed by two professional gardeners,” Amy says.

enological culture of the city draws aspiring

“We grow a variety of flowers, greens, herbs, vegetables, fruits, and

chefs and sommeliers from around the world.

snails. Having the garden right there helps me see whole new ways of

Currently the sommelier at the one-Michelin-

matching food and flavors with various wines.”

star restaurant Sons & Daughters, Amy uses her skills to pair wines with the custom tasting menu designed by chef/owners Teague Moriarty and Matt McNamara.

“While pursuing my AOS in culinary arts at the CIA, it was the Wine Studies class that really grabbed my interest,” says Amy. “Professor Michael Weiss let me sit in on extra classes and Professor Steven Koplan encouraged me and made me feel that I could have a career in wine.” After continuing on and completing her BPS degree, Amy enrolled in the Accelerated Wine and Beverage Program at Greystone. Her first job after graduation was at the five-star luxury Áman Resort, Amangiri, in southern

18

The restaurant creates a nine-course tasting menu. Amy works closely with Chef de Cuisine Duncan Holmes, tasting and selecting wines that complement the dishes he creates. “It’s really wonderful to work with chefs who feel the wine program is as important as the food menu,” she says. “It’s all about taking the guest experience to the next level.”

Amy is also instrumental in developing winemaker dinners at the restaurant. She visits local wineries, chooses vintages with the winemaker, and then assists with menu development back at the restaurant. “Teague and Matt let me run with the wine dinners,” Amy says. “They are willing to hear my thoughts and ideas.”

Utah. “While I really loved my job and being surrounded by the

As the only sommelier on staff, Amy has to move quickly and

region’s flat-topped mesas and towering plateaus, I decided I had

efficiently around the dining room. “One of the best lessons I learned

to move on in order to grow and learn more about wine,” explains

at the CIA is to always have a sense of urgency. It’s something that’s

Amy. “I sent my résumé to Eric Johnson, head sommelier at Thomas

helped me remain efficient in all aspects of my career and personal

Keller’s Bouchon. Though Eric didn’t hire me, he recommended me

life. I think that approach sets CIA graduates apart from the crowd.”

when Teague and Matt were looking for a sommelier. I staged with

Deeply aware of the value of education and training, Amy will soon

them for two days and got the job!”

take the advanced sommelier certification exam.

www.ciaalumninetwork.com

KUDOS

James Beard Foundation Awards 2013 Everyone looks upon the James Beard Awards as one of the most coveted acknowledgements within the foodservice community. Each year, the CIA has multiple nominees and, usually, a number of winners. This year was no exception.

The James Beard Award winners included: Melissa Kelly ’88, Best Chef: Northeast—Primo, Rockland, ME

Grant Achatz ’94, Outstanding Bar Program—The Aviary, Chicago, IL

Jennifer Jasinski ’89, Best Chef: Southwest—Rioja, Denver, CO

Anthony Bourdain ’78, Best Television Program, On Location–

Stuart Brioza ’98, Best New Restaurant—State Bird Provisions,

The Mind of a Chef, PBS

San Francisco, CA

Michael Mina ’89, Who’s Who in Food & Beverage in America

Food & Wine Awards

A Master Artisan Among Us!

Best New Chef

On May 6, 2013, CIA Professor of Baking and Pastry

The Best New Chef nod from Food & Wine magazine is an accolade all young

Arts and Certified Master Baker Francisco Migoya

chefs aspire to. The magazine’s editors solicit nominations from restaurant critics,

traveled to Spain to accept The Medal of Master Artisan

food writers, and other trusted experts who then travel the country “undercover”

Pastry Chef award from the Gremi de Pastisseria de

to taste each nominee’s culinary creations. This year, Food & Wine broadened its

Barcelona. Each year, this renowned guild of forward-

search to consider chefs in Puerto Rico. Only chefs who have led a kitchen for five

thinking pastry chefs awards its highest honor to

years or less are eligible. This year, three CIA grads “hit the list.”

just one chef. This prestigious international award is

José Enrique Montes ’98, chef/owner of José Enrique in San Juan, Puerto Rico

recognized and celebrated at the guild’s annual festival,

Alex Stupak ’00, executive chef of Empellón and Empellón Cocina, New York, NY

which is attended by 300 pastry aficionados.

Jason Vincent ’99, executive chef of Nightwood in Chicago, IL People’s Choice Every year, Food & Wine magazine asks its readers to think critically about the people behind the food they enjoy and help crown the next People’s Best New Chef and People’s Best New Pastry Chef. It was no surprise to find that CIA grads swept the pastry chef category and took two important regional top spots in the culinary category.

Best New Pastry Chef: Jodi Elliott ’01, pastry chef, Foreign & Domestic, Austin, TX, won in the Central Region and the overall title of Best New Pastry Chef.

Brian Mercury ’00, executive pastry chef, Harvest, Cambridge, MA, won the East Region.

Laura Pyles ’06, pastry chef, Revel, Seattle, WA, won the West Region.

Best New Chef Matthew Accarrino ’98, executive chef, SPQR, San Francisco, CA, won the California Region.

Dale Talde ’98, chef/proprietor, Talde, Brooklyn, NY, won the New York Region.

mise en place no.64, October 2013

chef migoya sports his medal

19

A Passion for Feeding Kids

creations

20

cooking

classroom

www.ciaalumninetwork.com

Ever watch a child taste a new

students make when on the lunch

food, make a face, shudder, and

line were eye-opening for the

then try to spit it out? Want to

attendees.

know why kids’ reactions to food

In the hands-on portion of the

seem so “over the top” and why

symposium, Chef Ainsworth,

it is so hard to get them to eat

mindful of the challenges school

“good for you” meals? Fourteen

food directors face in terms of

K–12 school foodservice leaders

funding, equipment, time, and

from across the country traveled

labor, gave demonstrations of

to the CIA San Antonio to

cooking with whole grains—a

discuss these and other questions

new regulation requiring

with CIA Professor of Culinary

increased amounts of innovation.

Arts Mark Ainsworth ’86.

Participants worked on recipe-

The highly successful “Getting

based meals and, ultimately, were

Back to Your Roots Symposium”

asked to develop new concepts

last April created a culinary

for kid-friendly, protein-based

school atmosphere for the

breakfast and lunch entrées.

attendees. There, they could

They were divided into teams,

learn more about the physiology of kids’ taste, production of recipes that meet the new school lunch and breakfast guidelines, and the small changes in choice and presentation that increase students’ satisfaction and health.

The classwork included a lecture on the staggering data from the Centers for Disease Control and Prevention, including the growing obesity trend in the U.S. and the fact that during their school years, each child can eat as many as 4,000 school meals.

Adam Brumberg, deputy director of the Cornell University Food

Youngsters taste things more profoundly than adults because they have taste buds, not just on the tongue, but on the back of the throat, bottom of the tongue, and the inner cheeks. And, consider this, a 70-year-old has only one-sixth the number the taste buds of a 20-year-old!

given guidelines to follow, and asked to collaborate and create.

What emerged were some very successful and unique ideas. One team created a five-color market salad with pinto beans, broccoli, tomatoes, carrots, and red onions that can be used in lettuce wraps or other hand-held items. Some of the ideas were so good they are being considered for production

by Schwan’s Food Service, Inc., a sponsor of the symposium.

“These foodservice directors are wholeheartedly committed to feeding kids great-tasting food that’s good for them—and that

& Brand Lab, shared results of

can sometimes be a challenging

the newest research revealing

proposition,” explained Chef

that by preserving a student’s

Ainsworth. But everyone came

ability to make choices, they

away from this symposium

opted for healthier food on the

inspired by the CIA chef and

lunch line. He talked about the

each other, and filled with ideas

subtle changes that can be made

on how to accomplish this, one

to significantly increase fruit and

meal at a time.

vegetable selection.

In addition, a taste test and lecture on how taste, aroma, flavor, color, branding, and presentation influence the choices

mise en place no.64, October 2013

chef mark ainsworth critiques dishes

21

French Cuisine A Brief History of the Foundation of Modern Cooking

By Dr. Maureen Costura

This wonderful overview of the history of French cuisine comes on the heels of the opening of The Bocuse Restaurant on the Hyde Park campus. A soupçon of talk about French food is never amiss and seemed appropriate!

and dream.

It is difficult to talk about the history of French food because there is

delicious, and deeply rooted in the lands that created them.

so much of it. After all, where do you begin?

Franks, took the crown at Saint-Remi and drank sweet red still wine (the first Champagne) in celebration?

You can tell the entire history and culture of France through its foods, from the garlic, olives, and honey in the south to the choucroute garni and pain d’épice of Alsace. The regional foods of France are disparate,

Do we start in 58 AD, when Julius Caesar and his Romans arrived

The Impact of the French Revolution

in Gaul, bringing grapevines and olive oil? The long, slow process of

In the modern era, which in France has to date back to 1789, French

understanding and forming the terroir of the land began then or even

food has undergone numerous changes.

earlier, when the karst soils (which later created some of the world’s greatest wines) formed caves that attracted people to paint on the walls

22

Or should we look to the day in 496 AD when Clovis, First King of the

During the French Revolution, many of the regional ties of France

www.ciaalumninetwork.com

were deliberately broken. Bureaucratic départements were formed to

Throughout the 20th century, French food maintained its hold on the

bind people in loyalty to the centralized French state, and national

imaginations of Americans and the world. From the 1930s through the

life centered more and more fiercely on Paris. At the same time,

1950s, Fernand Point fed an international elite of politicians, film stars,

nobles and royalty fled the country and abandoned their servants,

and wealthy tourists. His ebullient and creative personality inspired

larders, and wine cellars, and the court chefs of the aristocrats found

an entire generation of chefs (Paul Bocuse among them) to leave their

themselves subject to the fury of the Parisian mobs. These displaced

kitchens and personally craft menus suited to the individual tastes of

chefs opened the world’s first modern restaurants, feeding aristocratic

their diners. Point freed chefs from the rule of the maître d’hôtel and the

cuisine to the mob in hopes of proving their allegiance to Liberté,

Escoffier-approved book of menus, launching the culinary world into

Fraternité, Égalité.

an orgy of creativity.

The great chef Antonin Carême emerged from the slums of

Nouvelle Cuisine and Beyond

Paris and tumult of the Revolution to become the new face of French cuisine, serving Napoleonic ministers and the political and economic powerhouses of the new court. The food of his time represents the last, final break with the medieval style of cookery,

Béchamel, Velouté, Espagnol, Allemande!

With nouvelle cuisine, French food again led the world, creating lighter, less formal meals that spurned the elaborate table-side service of the stodgy old restaurants. Many of the standard elements of food today—including the emphasis

which relied on layered and interlocking spices to create dishes where the whole was greater

on freshness, fine ingredients presented

than the sum of its parts. The new trend in

honestly, and novel cooking techniques and pairings—come directly from nouvelle cuisine.

food, enjoyed by the wealthy for more than a century and now available to the masses,

Today, some people claim that French food

was for fresh, exotic ingredients, served in a

is in decline, its creative edge blunted by

refined style.

the emergence of top chefs in Spain, the United States, and Denmark. They point

The Emergence of a National Cuisine

to the glut of Bordeaux wines, the rapid growth of McDonald’s, and the hypermarché (superstore) as evidence that the French

As French culture and politics became

moment of food glory is past. Yes, France is

increasingly centralized, the foods of Paris

subject to the same global forces that make

came to have a prestige and cultural weight that

obesity and highly processed food such fraught

made them into a new national cuisine. Carême’s

issues in the U.S. But for France, with its long

mother sauces (béchamel, velouté, espagnol, and

and settled food culture, obesity is a blight when

allemande) formed the basis for a cuisine as refined as

it edges past 10 percent, and companies have had to

it was prestigious. Chef Carême was also responsible

adjust their menus to get a foothold in the country. Meat

for table service à la Russe, which involved serving foods in the order in which they were printed on the menu, with a progression from savory to sweet. Prior to Carême, service à

in successful chain restaurants in France is locally sourced and largely organic, accompanied by regional cheeses and

la Française involved all the dishes for each course being placed on

decent baguettes.

the table together, in a holdover of the medieval form of service à la

In a world of increasing homogenization and globalization, the

confusion.

French campaign against malbouffe, or bad food, may seem quaint.

Later in the century, the great Auguste Escoffier revised Carême’s

The resistance to global trends and fads may seem old-fashioned, not

sauces and revolutionized the dining world with his brigade system in the kitchen. Through his work with Cesar Ritz of the Ritz hotels, Escoffier made elite French cuisine the new international standard for

cutting edge. But as even the finest restaurants in the rest of the world struggle to establish their own relationship with local farmers and their own understanding of terroir, they may have a thing or two left to

fine dining. A wealthy person in Paris could rest easy, knowing that he

learn from the French.

or she could dine well at Escoffier’s hotels in Paris, London, or, should

Maureen Costura, PhD, is an assistant professor of liberal arts at the CIA.

his or her business require, even New York. Unlucky souls on the

She is the lead instructor for the Food, Wine, and (Agri)culture course and

Titanic at least enjoyed a good last meal—Escoffier created the menu

trip to France. Dr. Costura holds master’s and doctorate degrees from Cornell

and the recipes.

University.

mise en place no.64, October 2013

23

Book Shelf Tomatoes

By Miriam Rubin ’76 In her book Tomatoes, Miriam Rubin gives this staple of the garden the showcase it deserves. She explores the tomato’s rich history in Southern culture and offers up recipes that celebrate

Affair in the Air

this summer fruit in all its

By Bob Rosar ’75

varieties. Fifty delicious

After a long and storied career, Chef Bob Rosar has put together

recipes explore down-

a fascinating memoir of his experience as one of the leading

home, inventive, and

executive chefs/menu designers in the airline industry. Buckle

contemporary uses of the tomato.

With such names as Stand-Over-the-Sink Tomato

your seatbelts as he takes you on a journey that debunks your notions of “airline food” and gives you a glimpse into how this

Sandwich, Spiced Green Tomato Crumb Cake, and Green Tomato

food is conceived and created. He takes some of the most prized

and Pork Tenderloin Biscuit Pie, there is something for every tomato

recipes found anywhere—especially at 33,000 feet—and downsizes

lover in this book. In addition, Chef Rubin offers useful cooking tips

them for the home cook. This engaging look at the airline food

and lively lessons on cultivation and preserving.

industry will open your eyes and satisfy your hunger.

Consuming Passion

The Complete Guide to Naturally Gluten-Free Foods

By Geok-Kee Koeneman ’05 and alumnae of Raffles Girls’ School, Singapore

By Olivia Dupin ’03

Consuming Passion was

Whether you are living

created to mark the 130th

gluten-free due to

anniversary of the exclusive

celiac disease, a wheat

Raffles Girls’ School (RGS)

allergy or sensitivity,

in Singapore, which

or because you’re

CIA alumna Geok-Kee

simply looking to eat

Koeneman attended.

healthier and feel

Together with other

better, The Complete

members of the RGS family, this book celebrates the school’s history, and global and generational reach. Divided into sections entitled Peace, Love, Joy, and Exuberance, the book offers insight into Singaporean cuisine.

Consuming Passion won the 2011 Gourmand World Cookbooks Award—Best in Country (Singapore) in the photography category.

Guide to Naturally Gluten-Free Foods is your one-stop reference to going g-free simply and effectively. Chef Dupin divides the book into two sections—Living Gluten-Free and Naturally Gluten-Free Recipes. She gives the readers tips on how to set up their kitchens and pantries, read product labels, and adjust to a new lifestyle. Then she flings open the doors to her own kitchen and offers up great recipes for everything from breakfast to dinner entrées and from savory snacks to divine desserts.

24

www.ciaalumninetwork.com

Frontera: Margaritas, Guacamoles and Snacks

By Rick Bayless with Deann Groen Bayless Get ready for your next Mexican-themed cocktail party with the help of renowned expert on Mexican cuisine Rick Bayless. He’s prepared a delightful book

Pasta

By Gianni Scappin, Alberto Vanoli, Francesco Tonelli, and The Culinary Institute of America This collection of 146 irresistible recipes is jampacked with inventive ideas that celebrate the seasons using authentic Italian flavors. Pasta includes recipes like fresh garganelli with leeks and morels that help you to deliciously usher in spring. Hearty sausage-filled ravioli

that showcases more than 50 recipes dedicated to the delicious

with brown butter and pancetta will warm you during the

Mexican trifecta—margaritas, guacamoles, and spicy nut snacks.

cold winter months. But there’s more than just pasta here.

Chef Bayless’s margarita recipes, inspired by seasonal ingredients,

The book also features a wide range of both traditional and

include instructions for both a single drink and a pitcher’s worth.

contemporary dishes including crespelle (Italian crêpes),

Rounding out this must-have cookbook are the guacamole and

risotto, gnocchi, and polenta. One hundred mouthwatering,

snack recipes. Guacamole lovers will rejoice that he has created a

full-color photographs by acclaimed photographer and food

unique recipe for each month of the year. It’s time to party!

stylist Francesco Tonelli serve as inspiration.

Elements of Dessert

By Francisco Migoya, CMB and The Culinary Institute of America Take a journey with Chef Migoya into a world of dessert that transforms the elemental into the ingenious.

This stunningly photographed book is designed to empower pastry professionals to reach new heights in flavor, inventiveness, and presentation of their own creations. Chef Francisco Migoya demonstrates that by employing dessert’s most fundamental elements, recipes can be transformed into unforgettable delicacies. He begins with core concepts and techniques, and then delves deeply into the desserts themselves. The book is divided into pre-desserts, plated desserts,

Preserving

By The Culinary Institute of America Canning and preserving have become popular again because of the economic, environmental, and health benefits they offer. This book explores the full range of foods and techniques that are available today. You’ll find recipes and indepth information on such techniques as preserving, pickling, drying, dehydrating, brining, curing, and smoking.

Illustrated with full-color photography throughout, the book includes more than 60 recipes for pickles, jams, cured and smoked meat, dried foods, and much more.

dessert buffets, and passed desserts.

mise en place no.64, October 2013

25

Turn inspiration into deliciousness.

We’re with you all the way.

Business success starts with a great idea. Generating lots of them and transforming them into craveable products

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and menu items is what our flavor and food science experts do best. And we do it right alongside your team, from the first inklings to the last tweak.

Product innovation, operations excellence, and custom training solutions for foodservice and hospitality Š2013 The Culinary Institute of America

A Canvas

for Culinary Artistry

By Todd Thomas

You could feel excitement rippling through the halls of the CIA as we prepared for the grand opening of our new Bocuse Restaurant—named in honor of one of the most influential chefs of the last century. On the big day, Chef Paul Bocuse flew in from France and culinary luminaries like Daniel Boulud, Thomas Keller, Jean-Georges Vongerichten, Charlie Palmer ’79, David Burke ’82, Michel Richard, and Paul’s son Jerome Bocuse ’94 arrived to help us celebrate.

Many can share the credit for the development and completion of The Bocuse Restaurant. But it was our good friends at Villeroy & Boch who contributed the finishing touches with stunning tableware. Modern and fresh in its design, it is a perfect complement to the interior of the restaurant.

A Generous Past Since its inception in France in 1748, Villeroy & Boch has transformed itself into a global brand. The company first entered the U.S. market in the early 1980s. Around that same time, Villeroy & Boch presented the CIA with a set of its vintage “Basket” china to grace the table of the president’s residence.

For the more than three decades that followed, the company has supported the CIA and its mission. In 1995, when the college opened its campus in St. Helena, CA, Villeroy & Boch supplied the opening tableware inventory for both the banquet area and the Wine Spectator Greystone Restaurant. The company’s generosity has included being a partner in the college’s Gift-inKind program, supporting the 2011 Leadership Awards, donating tableware for the Special Events Department at Greystone, and, most recently, sponsoring The Bocuse Restaurant. This was particularly special because of the 30-year relationship Villeroy & Boch has had with Chef Paul Bocuse.

A Vision for the Future Villeroy & Boch Vice President of Sales and Marketing Bridget McGill believes the CIA and her company are a superb match. “We are both committed to showcasing the best quality ingredients with the best quality product,” she explains. “We are proud to have our products in the hands of CIA students and be part of the foundation that will serve them well in their future careers.” Bridget’s own relationship with the CIA is a very close one, as she has worked with our graduates her entire career.

Lee Ellen Hayes, senior advancement officer at the CIA, is truly grateful for the decades-long collaborative partnership. “The classic Villeroy & Boch attributes of tradition, quality, and authenticity are reflected in the CIA’s core values. I believe that is what has created such an excellent synergy between our two organizations.”

Another quality shared by the CIA and Villeroy & Boch is the drive toward innovation. Villeroy & Boch has used innovation to reinvent itself through the centuries, helping it remain a leader in its industry.

The CIA is invested in professional excellence and innovation as one of its primary leadership platforms. It’s a perfect marriage, as Villeroy & Boch is constantly designing new canvases on which our chefs can create and feature their culinary artistry.

Todd Thomas is an advancement research analyst in the CIA Advancement Department.

27

Why Give?

Tony Simmons President and CEO, McIlhenny Company

What motivates you to give?

At McIlhenny, we’re known for our iconic pepper sauce, which we’ve been making since 1868. But what many people are surprised to learn is that our company has an enduring history of giving to its own families and community, as well as to culinary students and the military. We come from a culture of hospitality and giving—perhaps due to our environment, where surviving the elements and looking out for others is second nature. Avery Island, LA, where we make and bottle our TABASCO® sauce, is also home to some of the most beautiful and unique wildlife in the entire Gulf region, so conservation is an ongoing and important part of our heritage, too.

What makes giving meaningful?

We’re appreciative of the fact that we can help others fulfill their dreams in an industry that we love so much. Our long tradition and passion for giving—to the land, our communities, and future culinary professionals who will help shape the future of foodservice—has been kept alive from generation to generation and holds great meaning for us at McIlhenny.

How do you give?

We’re very proud of the fact that ours is the longest-running scholarship program at the CIA. Each year, with help from the

tony simmons (left) checks the pepper mash

Financial Aid Office, a deserving CIA student is selected to receive the TABASCO® Brand/McIlhenny Company Scholarship. It is designated to help students meet tuition and living costs. We also support student-driven programs and provide mentoring and instruction to managers-in-training at the CIA. These are the ways we have found to support the CIA and realize our shared objective to enrich America’s culinary community.

28

www.ciaalumninetwork.com

Giving’s Impact Blain Webster ’13 BPS in Culinary Arts Management Recipient: TABASCO® Brand/McIlhenny Company Scholarship DeBragga and Spitler Loan Fund Jules Weber Foundation Endowed Scholarship Viktor Baumann Memorial Scholarship Culinarians’ Home Foundation Endowed Scholarship Donald P. Lancella Memorial Wine Scholarship Young Professional’s Medal of Merit of the Académie Brillat-Savarin Management Award

What motivated you to attend the CIA? I viewed the CIA as an institution that would nurture my desire for a culinary career through rigorous academics and hands-on kitchen instruction. The CIA’s reputation had even reached my small hometown in Kansas, where food culture is not necessarily embraced, and I felt encouraged to apply and become a part of the CIA.

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

Pine Street City Farm, both in Kingston, NY. I spent time working

Being a part of a diverse community of people who share the same

comprised of local agencies trading information and resources to help

love for food as you do has been great. I’ve met some very interesting

stave off hunger in our community. I also collaborated with students

people and I look forward to seeing what they do in the culinary field

from four other colleges on the Mid-Hudson Student Coalition to write

in the years to come. I also believe the CIA faculty and facilities afford

and produce a public service announcement for assault prevention and

students the best culinary education you can get. In the bachelor’s

awareness on campus.

program, I had some really great teachers like Cameron Rabe and Dr. Robert Johnson, who put a lot of extra time and interest into students’ personal development.

with the Dutchess County Nutrition Advisory Committee, which is

What are your plans for the future?

I am contemplating pursuing an advanced degree in sustainability.

What was one of your CIA highlights?

I have many interests and ideas for my future, but I feel strongly

I would have to say the special events held on campus, like the Paul

burgeoning culinary field.

Bocuse event and Thomas Keller Day, were real highlights. The Food, Wine, and (Agri)culture Spain trip in the bachelor’s program was also a great learning experience—not to mention the great wine and food!

that I want to make a positive difference and have an impact on our

How has the CIA’s scholarship program helped you?

What did you do outside of class?

The CIA’s scholarship program has had an immense impact on my life

Outside of class I had the privilege of working on the CIA’s Student

Brand/McIlhenny Company Scholarship. It was extra special to

Judiciary Board as the solicitor general. Off campus, I volunteered at The Queens Galley soup kitchen and served as a farm aid at the South

mise en place no.64, October 2013

as a student. I was extraordinarily happy to receive the TABASCO® receive it from a company so dedicated to community service and preservation.

29

Look What a

LITTLE NOISE Can

Do!

We asked each of you to donate just $25 and many of you did.

Because of you, we’ve been able to: Award close to Bring iPad technology to the classroom

700

Support construction of the new Marriott Pavilion

scholarships

Provide state-of-the-art equipment in the new Bocuse Restaurant kitchen

But there is still so much more to do. So come on…

Let’s all make a little more noise! Donate your $25 today.

www.ciagiving.org | 845-451-1602 Remember, the CIA is a 501(c)(3) not-for-profit institution, so your donation is fully tax-deductible.

30

www.ciaalumninetwork.com

Your Assets Working for You

Charitable Gift Annuities A charitable gift annuity is easy to establish.

It’s a simple contract between you and The Culinary Institute of America that offers a tax-advantaged way to provide you with income during retirement. In addition, your gift will provide future support for the college’s educational mission. donor

The Culinary Institute of America Gift Annuity Rates Income rates* are based on your age or the age(s) of your beneficiary(ies) when payments begin.

Make a gift today…

50

gift

annual income

50/50** 55 55/55** 65 65/65** 70 70/70**

principal

75 75/75**

Benefits You decide when the income payments begin. You can begin to receive income right away or opt for a predetermined future date. In either case, your income is taxed at a favorable blended rate. You receive: • Steady, guaranteed lifetime payments, backed by the assets of The Culinary Institute of America (CIA) • Charitable income tax deduction • Avoidance of capital gains tax • Savings on gift and estate taxes • A legacy at the CIA

Contact: Brad J. Whitmore Advancement Officer Phone: 845-451-1460 E-mail: b_whitmo@culinary.edu Website: ciachef.edu/plannedgiving

80 80/80**

Wait five years, annuity begins at this rate

Wait 10 years, annuity begins at this rate

3.6%

4.5%

5.8%

3.1%

3.7%

4.5%

4.0%

5.1%

6.4%

3.4%

4.2%

5.4%

4.7%

5.9%

7.9%

4.2%

5.4%

6.8%

5.1%

6.8%

9.0%

4.6%

5.8%

7.8%

5.8%

7.9%

10.7%

5.0%

6.6%

9.2%

6.8%

9.1%

12.3%

5.7%

7.8%

11.2%

and annuity begins at this rate

* Rates are based on a $50,000 minimum gift funded with cash, securities, or other property; single life annuity; and a minimum age of 50. **Indicates double life annuity

Plan Your Annuity Strategy Let us help you develop a gift annuity strategy that will benefit you and your family, while also supporting the CIA’s mission of providing the world’s premier culinary education.

Virginia. Raymond Williams is food

the first microbrewery in Wheat Ridge,

service director at Newark Senior Center

CO, and offers gluten-reduced beers.

in Newark, DE. In addition to serving his senior center members, he provides more than 3,000 Meals on Wheels a month out of the center’s tiny kitchen. He is working

’63

Richard Moseley retired after working for 22 years

teaching high school foodservice. For the past eight years, he has owned the Harpswell Inn in Harpswell, ME.

’68

Ralph Warren recently sold his Westport Hotel and

Tavern in Westport, NY, which he owned for more than 23 years. He’s enjoying his retirement.

on a fundraising event to expand the kitchen and his ability to give to others.

’79

from his catering business,

which he had for more than 40 years. As one of our original New Haven students, he has fond memories of watching Chef Noble Masi decorating an eight-inch layer cake in less than four minutes and being in Chef Fritz Sonnenschmidt’s first-ever buffet catering class. Robert Howard and Steven K. Wilson ’69 visited campus in March 2013. They report, “We had a great time, the Alumni Office staff were great, the students were grand, and the food was terrific!”

’71

’75

for his groundbreaking work creating

to receive a $1,000 Alumni

Atlanta Athletic Club, a historic golf and

restaurant menus that promote health and

country club in Johns Creek, GA. He was

wellness.

at both the Loxahatchee Club in Jupiter, FL, and the Bellerive Country Club in St. Louis, MO. Matthew Flatley has

Diocese of Jefferson City in Jefferson City, MO. Richard Jarmusz is executive chef at Fletcher Allen Health Care, the University of Vermont affiliated hospital and Care Without Harm, an international coalition of more than 520 organizations working to increase “green” practices in

er of The Peabody Little Rock

in Little Rock, AK. During his 35-year career in the hotel industry, he has worked as executive chef, corporate director of food and beverage, hotel manager, and general manager for such companies as Hilton, Hyatt, Marriott, Renaissance, and Sheraton. Andrew “Skip” Koczur and his wife are happily retired to Orlando, FL. Friends can find Skip at skipcooks@ gmail.com. He is available as a consultant. Thomas Warren is regional vice president for Morrison HealthCare Food Services in Pennsylvania, Maryland, and

32

food technologist at Dareff

Consulting in Cincinnati, OH. Ted Hudgins is a tax attorney. He also teaches classes in both the Business School and the Resort & Hospitality Management programs at Florida Gulf Coast University

’83

William Meurer is director of dining services for Belle

Reve Senior Living in Milford, PA. He is a member of the New York State Baseball

him with their Exemplary Food Service

Umpires Association for high school

Professional award. Alex “Jeffrey”

baseball. James Salley is executive chef

Melkonian is assistant pastry chef for

at Villa Capri in Wallingford, CT.

Omphoy Ocean Resort in Palm Beach, FL. He is an avid cyclist who, over the past six years, has raised money for the

ware, Inc. in Pittsburgh, PA.

’80

’84

Geoffrey Cousineau is director of operations at

the Waldorf Astoria in New York City.

Pat Dalia returned to school to get his master’s degree in special education. He teaches culinary arts at Nassau Communi-

Keith Champy is corporate

Lyon is chef/owner of Victoria’s Wood

chef for Advantage Waypoint

Fired Pizza in Danbury, CT.

in Flower Mound, TX. He recently

his new job, which is Monday–Friday with evenings, weekends, and holidays off. Christopher Keith has a blog, The Inyo Belly Project out of Inyo, CA. He also works on Internet sales for The Troutfitter, a company out of Mammoth Lakes, CA. Elaine Smart is regional vice president for Bon Appétit Management Company in Arlington, MA. Stephen A. Worsley

’85

Susan (Fagelson) Crowther is a chef and nutritionist. Her

new book, The No Recipe Cookbook, offers something more useful than a collection of recipes—it gives the reader an understanding of how to cook. Certified Master Chef Roland Henin wrote the book’s forward. Martin Harris is a sales representative for Halperns’, a purveyor of steak and seafood in Atlanta, GA.

saworsley@hotmail.com. Debra Zanker

’86

is the owner of RICKOLI Brewery. It is

regional sales manager for D.W. Haber &

you want to get in touch, e-mail him at

Just visit www. ciaalumninetwork. com/refer

Son, Inc. in Bronx, NY. Steven R. Morrow is regional manager for Aramark Corporation, Food and Support Services out of Philadelphia, PA.

’87

Patrick Croker is food service administrator for the

Prisons in Fort Dix, NJ. Mark J. Olson is a chef-instructor in the culinary arts program at Blackhawk Technical College in Janesville, WI.

’88

Andrew Hunter is owner of Chef Andrew Hunter—A

Culinary Development Agency, where he creates retail and consumer food products for companies like Wolfgang Puck, Niman

has finally settled down in Germany after traveling to more than 131 countries. If

change a life. It’s easy.

Department of Justice Federal Bureau of

ty College in Garden City, NY. Bruce W.

the hospitality industry, he’s enjoying

opportunities. You can

in Naples, FL.

the health care industry, recently honored

married and says that after 40 years in

’77

Jon Dareff is corporate chef/

medical center in Burlington, VT. Health

project manager at Caldwell’s Windo-

Bill Fontes is general manag-

’82

Referral Scholarship as well as other scholarship

previously COO and general manager

retired and does lots of cook-

ecutive chef at Casa Ristoranti

alumni! Any prospective

the CIA with its 2013 Leadership Award

his Century rides. Stephen Sakalik is

Italiano in Fort Wayne, IN.

corporate executive chef for Seasons 52 in

Almost 40% of CIA students are referred by our

general manager at the

Michael Devine has recently

Alan Tholen is corporate ex-

director of culinary development and

Kevin Carroll is COO/

Leukemia & Lymphoma Society during

ing at home.

chef for Sodexo, Inc. in Gaith-

ersburg, MD. Clifford Pleau is senior

student you refer is eligible

is now a Roman Catholic priest for the

’69

John Morasco is executive

Orlando, FL. He was recently honored by

retired from the culinary profession and Michael Gilden is retired

’81

You Make A Difference!

Thomas Bergmann is a chef for Price Chopper, Inc.

in Schenectady, NY. Nancy Knoepfel is

Ranch, Martha Stewart, and Kikkoman.

Recently, he was asked to be the R&D mentor on Lifetime’s new reality series, Supermarket Superstar. He and Michael Chiarello ’82 help contestants develop and “bring their products to market” during the course of the show. (see photo p.

33) Dale Tanner is a category specialist for Sysco Corporation in Norman, OK.

’89

Marc Aliberti is president of Winthrop Douglas, a brand

protection company in Suffern, NY. James Walker is executive chef for Aramark Corporation in Indianapolis, IN.

www.ciaalumninetwork.com

’98

Spencer Ford is an account

hospitality recruiting firms. She works

representative for Labatt Food

for restaurant companies throughout the

Service in Austin, TX. He would love to

Northern Virginia region that seek to hire

connect with fellow Texas-based alumni.

on-site managers and connects them to

Reach him at 512-709-8757 or SFord@

job seekers.

labattfood.com.

’99

James Kolok is director of purchasing for the Marriott

’02

Mark Randazzo is owner of

’04

Justin DeMartino is line

Mark Joseph Cakes in New

York, NY.

Renaissance Hotel in West Harrison, NY. Michael Stiglitz is chef/owner of Two Stones Pub, which has locations in Wilmington and Newark, DE. He hopes

andrew hunter ‘88 and michael chiarello ‘82 mentor on supermarket superstar

’90

Todd Seligman is senior

Durham, NC. He still loves the business

business consultant for Ara-

after all these years. AJ Servidio is chef/

mark Corporation, Healthcare Division

owner of AJ’s Catering and Takeout in

in DuBois, PA.

Pearl River, NY. He hopes local alums will stop by and say hello. Kenneth Wil-

’91

Kimberly Heisler is chef/ owner of Comfort Food, a re-

tail and catering business in Morrisville, PA. Aaron Hoppes is executive chef at the Kutztown Tavern in Kutztown, PA.

liams is executive chef at the Chumash Casino Resort in Santa Ynez, CA.

’95

Steven Mannino is corporate executive chef, retail res-

to continue to expand into Maryland and Pennsylvania. His ultimate goal is to become a CIA instructor by 2020.

’00

March 2012. Liya Lin and her husband Andrew Truong ’04 opened their 35-

’00 opened Layered Cake Patisserie

seat restaurant Terrapin Creek in Bodega

in Chantilly, VA in 2011. Anthony was

Bay, CA, just three years ago in. This

named the 2010 Pastry Chef of the Year

past April, their “small coastal restau-

by the Restaurant Association of Metro-

rant” received a Michelin star! Jonathan

politan Washington (RAMY). Dorothy

Lombardo is executive chef for the 1789

Damon is pastry chef-instructor at Le

Restaurant, a part of the Clyde’s Restau-

Cordon Bleu College of Culinary Arts in

rant Group, in Washington, D.C.

Portland, OR. Brett Mendl is general manager for the opening of Pho 66, a

ty, the largest minority-owned foodservice

Delaware in Newark, DE. Jason Ulak is

Vietnamese- and Thai-inspired noodle

management company in the country, in Herndon, VA. Alicia (O’Neil) O’Peirce

bar and grill in the heart of Hell’s Kitchen

corporate executive chef for Relish Distinctive Catering in Mount Pleasant, SC.

is regional corporate chef for IMCOM–

’92

released a new book entitled

The Invisible Crime—Illegal Microchip Implants and Microwave Technology and Their Use Against Humanity. Idalee Cathcart was named 2012 Pastry Chef of the

Restaurant in Charlotte, NC.

in New York City. Brian Pitcher is a butcher at Quattro’s Game Farm & Farm Store in Pleasant Valley, NY. Erin Ticomb is culinary support trainer for SAGE Dining Services in Lutherville, MD.

’96

Kurt Vogel is executive chef at Newton Wellesley Hospital

in Newton, MA. Craig Webster is

Year by the Dallas Chapter of the Texas

business manager, finance for The Boeing

Chefs Association. She says, “I know in

Company in Seattle, WA.

White Memorial Hospital in Temple,

wife Barbara (Fike) Chavez

taurant division, for Thompson Hospitali-

Profeta is general manager for The Palm

on a medical-surgical unit at Scott & TX. He passed his RN-NCLEX exam in

manager for Aramark at the University of

Michael Bell has just

Kamel Khalil is a registered nurse

Anthony Chavez and his

Nancy Lee Michel is food production

Pacific in Fort Shafter, HI. Joseph

cook for Darren’s Restaurant

in Manhattan Beach, CA. Jonathan

’01

Cecily Anthony recently launched an office of Patrice

and Associates, one of the nation’s largest

’05

Raimundo Hevia lives in Venezuela. But on his recent

honeymoon in the States, he dropped by the Alumni Relations Office to let us know he has written and published his own cookbooks for Kindle. You can get Recipe Secrets Revealed—Chinese Recipes and Paleo Recipe Book on Amazon.

’06

Angela Hobby is chef/assistant general manager for

Pete’s New Haven Style Apizza in Washington, DC. She and Neill Blackwood

my heart that I could not have reached that level without the mentoring of such wonderful CIA chef-instructors as Noble Masi, Walter Schreyer, and Ed Bradley.”

’93

’97

Ricardo Castro is chef/ owner of Piquant Epicure

& Cuisine Restaurant in Tampa, FL. Django Houston is owner of Living

Jeffrey Mitchell is executive

Stone, a stone setting business in Catskill,

chef for culinary and nutri-

NY. Stuart Margolis is general manager

tional services at St. Joseph’s Hospital

of Bollywood Theater, an Indian restau-

& Health Center in Syracuse, NY. The

rant in Portland, OR. Todd Mussman is

hospital was awarded the American

an avid supporter of Staplehouse, a not-

Culinary Federation’s 2012 Achieve-

for-profit restaurant designed to generate

ment of Excellence Award at an event in

revenue for The Giving Kitchen Initiative,

Orlando, FL.

an Atlanta-based charity that provides resources to people in the restaurant in-

’94

Ricky Moore is owner of

dustry affected by unanticipated hardship.

Saltbox Seafood Joint in

mise en place no.64, October 2013

alyssa (moles) denham ‘08 and john denham ‘08

33

John Densham ’08 in 2012. It was a

in food studies at New York University in

CIA-filled event with Paul Heim ’08

New York City.

serving as best man, Chelsea Wallis ’08 as wedding coordinator, and Jason Levy ’08 and Tea Mamut ’08 as catering help for the couple’s reception. Also in attendance were Allison Brummet ’08, Julie Goldstein ’08, Tim Hoover ’85, Licia Kassim ’08, Kaitlyn Mader ’10, Derek Neff ’08, and Ken Taylor ’08. Maria Gaube is pastry sous chef at Park Avenue Winter/Spring/Summer/Autumn, a sea-

’12

Frank Cotroneo is line cook at La Fonda Del Sol in New

York, NY. Noel Hallagan is cook for

’11

Anders Benson and his wife are living in Colorado. He

is lead prep chef at True Food Kitchen and finds it a fun challenge. He recently got his Permaculture Design Certificate, which focused on the principles of sustainable design. Christopher Miller is working at Il Fornaio in Seattle, WA.

Restaurant Gwendalyn in San Antonio, TX. He recently took first prize in the La Costena Culinary Competition in San Antonio, with a dish featuring jalapeño peppers. Christine Wendland has been promoted to sauté cook at White Dog Cafe in Philadelphia, PA. Her first book, Babies in the Garden, was published as an e-book in spring 2013.

sonal restaurant in New York City. Lieutenant Natalie Ann Schibell received her master’s degree in public health specializing in environmental health sciences from New York Medical College in Valhalla, NY. She completed her capstone project on Food Contaminants in the Modern American Diet and their Effect on Child Health. Following graduation, Natalie was liz bramwell ‘07

commissioned as Lieutenant Junior Grade in the Navy’s Medical Service Corps. She

’06 became engaged in the Durkee Herb

serves as Navy environmental health of-

Garden outside Ristorante Caterina de’

ficer stationed at the Naval Branch Health

Medici on the Hyde Park campus and

Clinic Groton Public Health Department,

they got married in September 2013.

Preventive Medicine Unit at Naval Sub-

Felicia Kalaluhi is executive pastry

marine Base in New London, CT. Ross

chef/proprietor of Cornerstone Choco-

Warhol is executive chef for Athenaeum

lates & Confections in Minturn, CO.

Hotel in Chautaugua, NY. He took part

Sergio Ledesma is general manager

in a five-week stage at Restaurant Frantzén

of Xocolat Posh Mexican Cuisine in

in Stockholm, Sweden. The restaurant is

Calgary, Canada. It is the first fine-dining

#20 on the 2013 S.Pellegrino World’s Best

Mexican restaurant in Western Canada.

Restaurant list. Lauren Welsch is

In Memoriam William Naden, Jr. ’48 Andrew Tabak ’48, CEC, AAC Salvatore A. Petrolino ’58 Gerald S. Keller ’65 Joel Lee Papakalos ’66 Leonard M. DeRosa ’67 Thomas Geneviva ’67 Brian C. McMann ’67 Michael James Piccolo ’70, CEC, CCC Charles R. Carstens ’72 Gilford A. Haywood ’74, CEC Howard Wayne Kelley ’74 Ferdinand Platzer ’77 William Joseph Sohovich ’80

Robert M. Carney ’81 Lisa A. Knudsen-Gerling ’82 Edward T. Zaranski ’82 Kevin J. Maloney ’86 Harris D. Berger ’87, CCC Roger C. Couch ’88 Laurie Hopewell Lee ’88 John Russell Palmiter ’88 James M. Tully ’90 Richard Gurd ’92 James Bryant Safranek ’95 Suzanne Gawad ’00 Jared Kamel ’01 Ramon Owen Lee Moss ’03

nutrition production manager for

’07

Liz Bramwell hosts The Cooking Show for Comcast Xfinity

in Boston. The show recently received a Boston/New England Emmy® Award from the National Academy of Television Arts and Sciences for a segment in which

Aramark at the Grant Medical Center in Columbus, OH.

’09

Becca Fishkin is pastry assistant at the Eastern Standard

Kitchen & Drinks Restaurant in Boston,

Liz taught New England Patriot player

MA. Scott Jones is a self-employed

Ron Barce how to make the perfect Beef

caterer in Covington, LA.

Wellington. Adam Cobb is executive chef for Enoteca Emilia in Cincinnati, OH. Adam and wife, Margaret “Meg” Nolan Cobb ’08 are married and have two children. Wayne House is an independent duty food services officer for the U.S. Coast Guard in Port Angeles, WA. He is in charge of all the menus, cooking, shipping, and finances for the Coast Guard. He married in 2010 and had a daughter, Aerika, in August 2011.

’08 34

’10

Monica Amtower works at Inn at Little Washington in

New E-mail, New Advantages!

This fall, we will be upgrading our e-mail system

Washington, VA. She previously worked

to Microsoft Office 365. The new system gives you

at Café Boulud in Palm Beach, FL.

more e-mail storage space, an @cia.culinary.edu

Dominica (Ogazi) Falcon and husband Sebastién Falcon ’08 are chocolatiers at Chocolopolis in Seattle, WA. Gail Romulo is pastry chef at Alexander’s Steakhouse in San Francisco, CA. Marissa Sertich was recently hired as assistant

e-mail suffix, access to Office Web Apps, and the ability to collaborate using file sharing and shared calendars! We will be sending more information about the transition in your CIA e-mail soon.

editor at The Valley Table magazine, the Alyssa (Moles) Densham

link to the best chefs, restaurants, artisanal

(see photo p. 33) is farm-to-

foods, and specialty markets in the

school program coordinator for The Food

Hudson Valley of New York. After leaving

Trust in Philadelphia, PA. She married

the CIA, she received her master’s degree

If you have any questions, please call the Help Desk at

845-451-1698. www.ciaalumninetwork.com

After I got my CIA degree, doors opened. I’m sure the CIA name I graduated in 1971 from the New Haven campus.

When I arrived back in Washington, DC, I couldn’t believe the doors that opened when future employers took notice of my CIA degree. The well-rounded education I received helped me secure great positions.

It probably would have taken me

helped me get in the doors and my skills keep me truckin’. I think it was the best decision of my life to attend the CIA. The whole program is awesome. I am now opening my third

Back in 1965, I met a person

Jewish deli in the Washington, DC area. Thank

who became a lifelong friend.

you CIA, Ferdinand Metz, and Tim Ryan.

I had never heard of the CIA, but my

Pittsburgh Strong!

friend Julia Child had. She encouraged

Leslie Charapp ’84, Owner, Brooklyn Deli

me to attend. It’s where I gained all the at a faster rate than I would have solely

10 additional years working in the

through apprenticeship. I worked in

field to gain the knowledge I got at

hotels, restaurants, and bakeries where

school. I owe everything to my CIA education.

Todd Goepper ’71, Director of Food Service, Pioneer College Caterers, Asbury University

After graduating from the CIA, I pursued my culinary career in

knowledge and information to succeed

Share Your CIA Success We asked you to let us know how your CIA degree helped you successfully pursue your culinary dreams. A number of you got back to us with stories that confirmed the true value of a CIA education. The first six respondents will receive a CIA Alumni Cap in appreciation of their speed and sentiments!

Here’s what your classmates said…

the knowledge I got at the CIA carried me through.

David Nickerson ’67, Retired

My CIA degree paved the way for lots of different journeys

the U.S. Merchant Marines.

over the years! I worked in hotels and

I became chief steward on

restaurants from New York to Arizona to

a 1,000-foot vessel. We

Hawaii. I ultimately settled in California,

delivered Marine Corps equipment to more than 50 countries. During my travels, CIA alumni from Singapore to Tokyo to Sydney opened their arms and shared their knowledge and facilities with me. The CIA is known across the world, is reaching across the continents, and it certainly fulfilled my dreams.

James Battista ’81, Chief Steward, Seafarers International Union

While attending the CIA, I always looked toward the future. I knew I was learning from the best in the industry and my training would help me live out my dream of one day owning my own restaurant.

I developed great relationships with my classmates and it was thrilling to know I was surrounded by people who shared my passion.

Attending the CIA was one of the greatest decisions I made in my life—I found my calling there. The CIA presents its students with infinite opportunities. It’s been a great ride!

Anthony DeVanzo ’96, Chef/Owner, Velo

where I spent eight years as a personal chef to a former U.S. president and a Hollywood entertainment mogul. Today, you can see our team’s culinary efforts on the shelves of top grocery retailers across the globe. The vast network of CIA grads is a testment to how the college is in every corner of our industry. The CIA was a game-changer and I am most grateful for the network of gamers.

James Fibiger ’92, Senior Director, Business Development, Two Chefs on a Roll

35

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

To Leave a Legacy at the CIA simply

Take Your Seat

Here’s a fun and tangible way to forever be a part of your alma mater. Our new 42,000-square-foot Marriott Pavilion is nearing completion. Inside, the 800-seat Ecolab Auditorium will be a beautiful and practical venue for: • World-class Conferences • Graduation Ceremonies • Lecture Series and other Educational Symposiums • Cultural Events Why not leave your mark on the college by purchasing a seat in the Ecolab Auditorium? We’ll place a beautifully engraved plaque with your name or the name of anyone you designate on the seat, and generations to come will know of your affection for, and commitment to, the CIA. One seat: $5,000 (Option: Two annual payments of $2,500 each) To take your seat, visit www.ciaalumninetwork.com/takeyourseat or contact our team at 845-905-4275.

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