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Mise en Place is the college magazine for the alumni and friends of The Culinary Institute of America, and reflects its principles and core values.
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ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA
No. 66, June 2014
Inside the New CIAWhat’s here, what’s coming
6 Women in FoodserviceGrowing skills to meet the job
22
Casting a Wide NetTale of an activist chef
28Temple GrandinTriumph over the seemingly impossible
20
6
Across the PlazaIn Their Own Words | Leadership Awards | Following the
Presidential Trail | ReThink Food Conference
14
Education for LifeOut of Africa—An Expat’s Adventures | Book Shelf
24
Gifts at WorkGhirardelli Chocolate Discovery Center Why Give? | Giving’s Impact
29
Class NotesClass Notes | In Memoriam | CIA Capital Campaign
32
28
20
29
22
www.ciaalumninetwork.com4
When I think about my college days, the first thing I remember is my freshman
dorm room. It had a window overlooking the quad. I’d sit on the windowsill,
study for exams, watch people playing Frisbee®, and observe the Wisconsin
weather turn from sunny to stormy in an instant. I remember one particular
late afternoon when a storm came up so quickly it caught students completely
by surprise. They began to rush across the quad in search of shelter. The
brilliant flash of a lightning bolt that had touched down in the middle of the
quad temporarily blinded me. When I could see again, I noticed what looked
like the pieces of a Frisbee, shattered and scattered across the grass. No one was
hurt during the storm, but oh, what an indelible memory!
For CIA alumni, memories may include a hilarious mishap in the kitchen,
skateboarding across campus, picking herbs from one of the gardens, or riding
a jelly roll pan down the snowy hill towards the Hudson River. Somewhere,
inside each of us, reside the images and feelings that we associate with our time
in college. But, of course, nothing stays the same, and the CIA is no different.
Every one of our campuses has changed since you were here, and the Hyde
Park campus is currently experiencing a major transformation.
In this edition of mise en place, I thought it would be fun to show you some of the
significant changes we are making. Most of them have been made possible by
contributions to the ongoing Building on Excellence Capital Campaign (check
out the inside back cover for more info). We’ve already shown you the four
edible gardens planned for the campus. But, there is so much more to share.
Take a look at what we’ve done with the place! And remember, you are always
welcome to come back to campus for a visit, and make some new memories.
Nancy Cocola
Editor
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 concern-ing the college as well as highlighting alumni leadership and contributions to the foodser-vice industry.
Creating a forum to help alumni network and build community.
©2014 The Culinary Institute of America All rights reserved.
Photography: Neil Kiekhofer, Phil Mansfield, and Thomas Schauer
mise en place® No. 66, June 2014
Nancy W. Cocola, Editor
Leslie Jennings, Designer
Dr. Tim Ryan ’77 President
Dr. Victor Gielisse Vice President— Advancement and Business Development
Mark Ainsworth ’86
Brad Barnes ’87
Sue Cussen
Lynne Eddy
Heather Kolakowski ’02
Chet Koulik
Dr. Chris Loss ’93
Douglass Miller ’89
Anthony Nogales ’88
Jennifer Stack ’03
Editorial Board
Lea Aclan ’13
Eric Jenkins ’13
Gail Jones
David Lease ’84
Contributing Writers
Nondiscrimination Statement: The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. Should you require further information, please visit http://ciachef.edu/consumer-information.
5
Honoring Our First African-American GraduateBy Eric Jenkins ’13
The Culinary Institute of America
opened its doors in 1946, specifically to
provide culinary training and careers for
returning World War II veterans. In that
very first class was a young man by the
name of Jefferson Evans—a man who had
proudly served our country in that war.
At a dinner in Ristorante Caterina de’
Medici on February 22, 2014, the Black
Culinarian Society (BCS), The Veterans
Association and Auxiliary Club, and The
Word Poetry Club united to honor and
celebrate Jefferson Evans ’47, who has
the distinction of being the first African-
American to graduate from the CIA.
The BCS gave Mr. Evans a Lifetime
Achievement Award, the Veteran’s
Association gave him the Warrior
Leadership Award, and the Word Poetry
Club gave him The Damien Williams
Impact Award in honor of Damien “Juice”
Williams, the club’s founder. Each club
felt that Mr. Evans influenced them in a
significant way.
At the same event, the clubs bestowed
Student Choice Awards, called “The
Cheffies,” on staff and faculty in four areas:
Impact Awards: Chef Richard Coppedge,
June Murchison, and Stephanie Murphy
Leadership Awards: Chef Frederick
Brash ’76, Dr. Robert Johnson, and Chef
Dieter Schorner
Achievement Award: Eric Howard and
Larry Williams
Achievement & Humanitarian Award:
Chef David McCue ’93
Mr. Evans, now 90 years old, spent a
lifetime working as a chef in restaurants,
teaching at the CIA and Johnson & Wales,
gardening, and enjoying his family. The
evening meant a great deal to him, as well
as to his daughter, Bunardy Poitier, and
son-in-law, who both accompanied him.
“Of all of the awards I’ve been given, these
mean the most because this is where it all
started,” Mr. Evans explained.
Menus, Menus, MenusAfter years behind closed doors, the
archives of more than 30,000 menus from
80+ countries are available at the Conrad
N. Hilton Library on the Hyde Park, NY
campus. They include such rarities as
handwritten recipes by famous chefs that
were given to Craig Claiborne on his 70th
birthday and a menu signed by legendary
chef Auguste Escoffier. All are available to
researchers and visitors by appointment.
To learn more about the archives, visit
ciachef.libguides.com/archives or contact
Nicole Semenchuk at 845-451-1270 or
cia students and faculty surround mr. evans
6
Inside the New CIAWhat does it take to continue to deliver a world-class
educational experience for our students, pursue meaning-
ful research, provide thought leadership for the foodservice
industry, and address the larger food issues facing our nation
and the world? It takes vision, discernment, responsiveness,
and, in the end, resources.
The underpinning for all change at the CIA is education—of
students, faculty, the industry, and the public. Master Plans
that encompass not only physical structures but also the
academic, research, and leadership needs of the college are
developed over time with input from many experts.
We are in a phase of great and thoughtful change at our
main campus in Hyde Park. We have:
• Formally opened the new Marriott Pavilion and conference
center
• Broken ground on the addition to our existing Student
Recreation Center that will include a brewery and new
dining facilities for students
• Built a new Library Learning Commons and enhanced our
Academic Advising Center to support student achievement
• Created labs and classrooms for the new culinary science
degree program
• United all our restaurants and cafés under The CIA
Restaurant Group
• Become the proud custodians of one of the most famous
pieces of 20th century food-art
We understand that brick and mortar buildings don’t auto-
matically translate to excellence; it’s what goes on inside
those buildings that matters. We are always aware that the
value of a CIA degree is something we must maintain and
nurture. That is why we keep innovating and developing such
programs as bachelor’s degree concentrations, new industry
conferences, and an array of lectures, demos, and cultural
events that round out students’ education—keeping the CIA
degree sought after.
For those of you who have not been back to campus since
graduation, this glimpse into the changes taking place might
make you wish you could be a student again. If you get seri-
ous about that thought, we have post-graduate opportuni-
ties in culinary science and manager-in-training positions. But
for now, let us take you inside the new CIA.
7
The Marriott PavilionWith a generous gift from the J. Willard and Alice S. Marriott Foundation and
pledges to the CIA’s Building on Excellence Capital Campaign, the college has built
the new Marriott Pavilion. The 42,000-square-foot Pavilion houses the 800-seat
Ecolab Auditorium and a state-of-the-art conference center. This much-needed ad-
dition to the Hyde Park landscape is the single largest gathering place for events on
campus. It is home to:
• Graduation Ceremonies
• World-Class Professional Conferences
• Lecture Series and Educational Symposiums
• Cultural Events
left to right: victor gielisse, richard and nancy marriott, and tim ryan
8
Food Art in the Marriott PavilionGastrotypographicalassemblageConsidered the magnum opus of renowned graphic designer and CBS creative director Lou Dorfsman,
this glorious three-dimensional ode to typography and food was originally created to grace a wall in the
dining room of the CBS office building “Black Rock” in 1966. Unceremoniously removed in the 1990s,
the piece was saved and stored by Nick Fasciano, a friend and colleague of Mr. Dorfsman, who was also
one of the original craftsmen on the piece. A long search then began to find a new home for the iconic
artwork. Some 26 years later, in 2008, the CIA declared its intention to fund the restoration, which has
been meticulously accomplished by Mr. Fasciano. The college is delighted to be able to bring this mid-
century modern masterpiece back to life. The 35-foot-long, 8-foot-high Gastrotypographicalassem-
blage has a new home just outside the Conference Center in the new Marriott Pavilion.
gastrotypographicalassemblage
9
Summer & VertumnusRenderings of the whimsical and imaginative paintings by
15th century Italian artist Giuseppe Arcimboldo have taken up
residence in the Marriott Pavilion’s 800-seat Ecolab Auditorium.
Summer was painted in 1573 while Arcimboldo was court
portraitist to Holy Roman Emperor Ferdinand I. Vertumnus,
painted in 1590, is a “portrait” of his royal patron Holy Roman
Emperor Rudolf II, depicted as the Roman god of the seasons.
Arcimbolo was considered a Mannerist—one who likes to illus-
trate the close relationship between humans and nature.
summer vertumnus
10
The Student Recreation CenterThe Egg—A Dining PlaceSo much of the CIA college experience is the joy of finding yourself sur-
rounded by others who share your deep passion for all things culinary.
Many lifelong friendships are forged here. For some time, the CIA has
wanted to create a true gathering place for its students—a place to
grab a cup of coffee, share a meal, laugh at lame jokes, and maybe
even flirt. The state-of-the-art facility that we are currently building as
an extension of the existing student recreation center is going to be just
that, and so much more.
The Egg will take the notion of student dining to a new level. It will
include a serpentining high-volume production servery; an egg-shaped
structure at which all types of ethnic food, deli, salads, pastries, and
coffees will be served; a produce marketplace where students can
purchase fresh ingredients to prepare their own meals; and a pop-up
kitchen for advanced classes to teach entrepreneurship.
Indoor and outdoor patio seating will make it easy for students to com-
fortably gather. There is even a small stage and area to show movies
at night. We have no doubt that our students will gravitate to this cool
new location built just for them.
rendering of students relaxing and dining at the egg
11
Brooklyn Brewery at the CIABrooklyn Brewery, one of America’s top craft beer makers, has joined
with the CIA to develop a small brewery within the new student
center. The Brooklyn Brewery at the CIA will house a seven-
barrel brewing system within a glass-walled environment meant to
evoke an old Brooklyn warehouse. The operations at the brewery will
be integrated into the curriculum of the college’s degree programs.
Students will be introduced to the science and technology of brew-
ing. They will learn about brewhouse practices, grain handling, malt-
ing, fermentation, beer finishing, sterilization, and packaging.
In addition to being a craft brewery for campus visitors and students
21 and older, it will serve as a research and development classroom
to create and test new beer flavors. The CIA will initially offer its own
lager and ale, along with seasonal brews, on tap at the brewery and
at the CIA restaurants on the Hyde Park campus. Brooklyn Brewery’s
famed Brewmaster Garrett Oliver and his team will be making regular
visits to the campus to assist CIA faculty in developing curriculum
and recipes.
a peek into the new brewery
12
The Library Learning CommonsThis open, comfortable, and technology-equipped space has the professional
staff, services, and resources students are looking for to advance their skills and
get the most from their CIA education, including:
•Individualandgroupstudyareas
perfect for studying or collaborating
•Tutoringservices
•Guidancewithwriting,math,and
other academic courses
•Acustom-designedkitchenspacefor
practicing knife cuts and piping skills
•Findingamentor
•Disabilityservices
•Learning,study,test-taking,andtime
management strategies
•Libraryresearchassistance
•Workshops
Whatever students need to achieve success in the kitchens and classrooms at the
CIA is now available in one inviting location in the Conrad N. Hilton Library.
The Center for Academic AdvisingWhen students have questions about their degree program, they can now get
answers in one place—the Center for Academic Advising. The Center’s team of
professionals helps students with:
•AcademicadvisingfortheAOSandBPSprograms
•QuestionsabouttransferringcreditstotheCIA
•Understandingalloftheoptionsandopportunitiesinthe
degree programs
•ChoosingtheBPSmajorandconcentrationthatbestfits
their interests and career goals
•UnderstandingthefinancialbenefitsofFastTrackBPS
Located in Roth Hall, the Center for Academic Advising was created to support indi-
vidual education goals and enhance the total learning experience for each student.
Supporting Academic Excellence
mise en place no.66, June 2014 13
The CIA’s restaurants and cafés have long been recognized
as high-quality dining experiences for our patrons. They have
always been presented to the public as, for example, “The
Culinary Institute of America’s American Bounty Restaurant.”
And while we are, and will always be, proud of the fact that
they are student-staffed and instructor-led, we have decided
to bring them out from under the shadow of the larger
institution and look at each as a standalone restaurant. We
want our patrons to think of our restaurants as their favorite
“go-to” spot for modern French, authentic Italian, American
regional, farm-to-table, and new global flavors.
Under the guidance of Waldy Malouf ’75, we have begun
to market the restaurants as, for example, American Bounty
Restaurant, part of The CIA Restaurant Group. It might seem
like only a change in semantics, but it is so much more than
that. We are working towards making our restaurants as re-
sponsive and agile as any single-site restaurant. Of course, we
have specific challenges like curriculum, hours of operation,
staffing, etc. But we have made real headway this year towards achieving our goal of CIA restaurants being top choice in their segment.
And we’ve added The Conservatory Restaurant at the St. Helena campus to our roster. As part of the bachelor’s degree concentration, American Food Studies: Farm-to-Table Cooking, the restaurant was created under the direction of renowned chef Larry Forgione ’74. The Conservatory Restaurant offers a truly unique dining experience. Diners enjoy the delicious results of students’ in-depth exploration of selecting, planting, cultivating, and preparing food grown at the CIA’s own farm and our partner farms. An incubator for innovation and flavor, the Conservatory offers meals that are an adventure for the senses.
We’ve also just celebrated the first anniversary of The Bocuse Restaurant, which continues to be a beacon of innovation on our Hyde Park campus.
Welcome to The CIA Restaurant Group.
www.ciarestaurantgroup.com
NEW YORK
TEXAS
CALIFORNIA
www.ciaalumninetwork.com14
In mise en place #64, we outlined the new
bachelor’s degree in culinary science being
offered on the Hyde Park campus. We thought it
would be fun if graduates from the first class of
the program explained, in their own words, just
what this experience has been like for them.
On the ground floor of the Colavita Center
for Italian Food & Wine, exists a place where
scientific theories and methods are in abundance,
and cleanliness is next to godliness. It is called
the culinary science program. Here in the
specialized labs and classroom, students take
fundamental culinary theories and apply science
in order to test the boundaries of food.
Something Different, Something NewWe had all heard the term food science before,
but culinary science seemed like it would be a
whole new ballgame.
“When I was only six weeks away from graduating with my associ-ate degree in baking and pastry arts, my chef conducted a demo with liquid nitrogen. I showed so much interest in how he was using science to transform the food that he approached me after class and suggested I consider the culinary science program. He didn’t know it, but I had already applied!” Kristin McGinn
“On that first day of orientation, I realized that this was not just a program about cooking and baking, or just about science. It would give us the perfect balance between science and food.” Jovany Chanying
In Their Own WordsVoices of Students in the Culinary Science Program
Into the Lab for the First TimeStudents entering the culinary science lab for the
first time didn’t know what to expect. For many
it was a revelation and so different from the
kitchens they had learned in during their
AOS program.
“When you walk in, the modern equipment, like the Rational oven and the Cvaps, jump out at you! When you enter the analytical lab, it’s just like a scene from a movie about a mad scientist, with walls of glassware, microscopes, a spectrophotometer, a centrifuge, a RotoVap—the list goes on and on!” Jovany Chanying
“It was a very inviting feeling knowing that everyone around me was just as interested in the complex science behind food as I was. I became quickly comfortable working around the laboratory and discussing scientific theory with my professors.” Kristin McGinn
Test It!Experimentation is the essence of the scientific
method, so there is a lot of experimenting
going on in the form of labs. Failure is not only
expected, it is seen as key to learning.
“When we made a mistake during our first lab, my partner and I were ready to get an earful from Chef Zearfoss and Dr. Krasnow. Instead, they came over and really tried to
help us figure out what had hap-pened. Finding the answer for the fail was encouraged.” Jovany Chanying
“During one lab, no matter how many times we tried, the thermometer would not read the desired 100° C. After many trials, we realized that the magnetic field of the induction burner was hampering the accuracy of the thermometer. It just goes to show you that nothing is certain in a scientific experiment!” Kristin McGinn
Document It!On the heels of the labs come the ever-present
lab reports. They are notorious in the culinary
science program and everyone loves to hate them.
Even so, they are recognized as an important step
in the learning process.
“LAB REPORTS! At first, they were a pain and I was unsure what I was supposed to do. But after a couple of them, I realized that I learn a lot about the topic while writing lab reports. Surprisingly, they have become fun to write.” Dana Rivera
“Most nights I’ll be rushing to finish my eight- to 10-page lab re-ports. But when all is said and done, the amount you learned from those reports is enough to push through to the next one.” Jovany Chanying
By Lea Aclan ’13
mise en place no.66, June 2014 15
It’s Not All SeriousDespite all the hard work, there is still time to
play with and enjoy food!
“I have been playing with a corn-starch slurry. It has dilatant proper-ties, which means it reacts to sheer force by tensing up and becoming much less viscous so you can turn it into a ball in your hands. But once you stop putting force onto it, it’ll turn back into a liquid. Abso-lute magic, explained by science!” Michael Camilleri
“Before each lab, we always have ‘snack time.’ One team will prepare treats for the class to nibble on. We’ve had everything from granola to carpaccio. It feels a little surreal yet civilized to stand around sam-pling cheese, and discussing the lab with your lecturers and other students.” Michael Camilleri
“At the end of every large event, meeting, or class time, we put our fists in and yell, SCIENCE!” Dana Rivera
A Taste of Things to ComeBeing a part of the culinary science program
definitely sets you apart from other job
candidates in the culinary arts and food science
fields. Students are exposed to academic and
real-world experiences that are shaping how
they see the application of their degree after
graduation.
“At the tour of the EFCO Products factory in Poughkeepsie, I was so excited to see the equipment and the machines. I began to think of other products and realized I belong in an R&D facility.” Dana Rivera
“My best experience so far was the field trip to Kraft Foods in Tarrytown, NY. We had the chance
to tour the pilot plant, roast coffee, and even develop our own Crystal Light blend.” Jovany Chanying
Ten years from today it is hoped that all of the
culinary science program graduates will look back
on their experience and discover that they learned
as much about themselves and their future career
options as they did about scientific applications
for food. It is a unique experience that cannot be
found anywhere else but the CIA.
Lea Aclan ’13 is currently pursuing her BPS in culinary science (anticipated April 2015).
Contributors: Michael Camilleri: AOS 2013, BPS Dec. 2014 Jovany Chanying: AOS 2012, BPS May 2014 Candace Li: AOS 2013, BPS Dec. 2014 Kristin McGinn: AOS 2012, BPS May 2014 Dana Rivera: AOS 2012, BPS May 2014
16
The 2014 Leadership Awards on April 24 was a glittering event filled
with fun, fellowship, and a bit of hilarity! It began in the afternoon with
a lively and interesting panel discussion at which the four honorees
shared what the “power of food”—the theme for the event—meant
to them. As day turned to night, the occasion took on a celebratory
feel. There was an amazing reception at which guest chefs representing
each of the honorees and our lead partner for the evening, aT Korea,
prepared palate-pleasing delights. Guests nibbled while they checked
out an exciting and varied array of silent auction items. It was wonderful
to see friends, have time to catch up, and relax.
What followed was a sit-down dinner at which Dr. Tim Ryan presented
the Augie® awards to each of the honorees. And then, well, the honorees
just stole the show! Chef Jean-Georges Vongerichten waving his
Augie in the air, declaring the past two weeks as some of the best of
his life. He’d just gotten a four-star review from The New York Times,
became an American citizen, and was honored by the CIA. He got a bit
emotional when he told the crowd that eight of his 10 executive chefs are
CIA graduates—one of them being his own son Cedric. Chef Masaharu
Morimoto displayed a puckish sense of humor when, after declaring
that his English was hard to understand and not nearly as good as that
of the other honorees, entertained the crowd by belting out a Japanese
fishermans’ tune that had the audience on its feet. Hamdi Ulukaya
explained how he thought he had the best job in the world as founder
of the Chobani yogurt company until he came to the CIA and met with
Dr. Ryan and our students. Then he realized he only had the second best
job in the world and that Tim had the best one! Leo Oosterveer, CEO
of Unilever Food Solutions, expressed his pride at being honored by the
CIA and his pleasure at working for a company that is setting the global
standard for corporate commitment to sustainability.
Adding to the warmth and joy of the event was the presence of
approximately 30 CIA students. They moved seamlessly throughout
the evening, helping where needed and talking with our supporters.
They were a perfect reflection of the standard of excellence of a CIA
education. All the monies raised from the Leadership Awards go directly
to the CIA’s student scholarship fund—so we can continue to educate
the best and brightest.
2014 Leadership Awards Sparkle
jean-georges and tim ryan
leo oosterveer
victor gielisse and paul shin, president, at center new york
17chef morimoto hamdi ulukaya
leo oosterveer steve ells ‘90, nate appleman ‘99, and team
charlie palmer ‘79 and tim ryan
18
Following the Presidential TrailDirecting the food world’s attention to the advances and
innovations taking place at the CIA is part of President Tim
Ryan’s job. He works to keep the college alive in the minds of
industry leaders, political decision-makers, and advocates of
higher education. Sometimes, building that awareness comes
from talking to various groups about new programs and expansion
at the college, and sometimes he builds awareness by actively
lending his insights to the work of other relevant organizations.
Every now and again, all of his hard work earns him and the
college recognition, as it did recently.
Hitting the List Nation’s Restaurant News (NRN) Power List named 50 of the most
powerful people who are leading and shaping the food world
today. Tim was honored in the category of “The Connectors:
People who are bringing together ideas, talent, and funding
in the restaurant industry.” The organization cited Tim’s
accomplishments during his 12-year tenure as president of the
CIA. NRN specifically mentioned curriculum innovation, creation
of professional leadership conferences, and the opening of two
new CIA campuses as reasons for the recognition.
Joining the BoardFor the past three years, Tim has served on the Educational
Foundation board of the National Restaurant Association (NRA).
This winter, he was elected to the Association’s Board of Directors.
By electing Tim to this position, one of the most powerful bodies
in our industry is recognizing the wide-ranging expertise he can
bring to the board. By proxy, the NRA is recognizing the CIA as
the gold standard for culinary education.
Spreading the WordThe college’s new bachelor’s degree in culinary science is creating
real buzz. Tim and Chairman of the Board Charlie Palmer ’79
spent time with New York Daily News reporter Justin Rocket
Silverman in anticipation of an article he was writing about
culinary science. They showed him the breadth of research being
done in the labs and how the work there is debunking myths and
creating products for the future. All three had a great time seeing
demonstrations of students’ research, including:
• The Reflectivity of Chocolate Following Tempering. Student research
debunked the myth that the shininess of chocolate depends
on how it is tempered. Through testing, students found that
shininess actually comes from the surface on which the chocolate
hardens (i.e., chocolate hardened on glass vs. a plastic surface).
• An Alternative Mayonnaise. Students demonstrated how successful
an alternative olive oil emulsion using milk to make mayonnaise
without the use of raw egg—which is banned by the Health
Department—could be.
www.ciaalumninetwork.com20
If you didn’t know who Temple Grandin
is and you saw her credentials—PhD
professor of animal science at Colorado
State University, world-renowned
innovator of systems for humane
treatment of animals at slaughterhouses,
author of nine books, sought-after public
speaker, and one of Time magazine’s 100
most influential people in the world—
you’d be impressed. Now add in the fact
that at age two, she was diagnosed with
autism, labeled brain damaged, and was
essentially non-verbal. Hard to wrap
your mind around that last bit of information, I know. I recently met
Dr. Grandin when she was at the Hyde Park, NY campus to talk about
her two passions—animal science and welfare, and autism. She was in
equal measures brilliant, remote, amusing, awkward, and amiable. It
was two days to remember!
It was through the persistence of Andi Sciacca, director of the CIA’s
Center for Excellence in Teaching & Learning, that a visit from Dr.
Temple Grandin A Triumph Over the Seemingly Impossible
By Nancy Cocola
Grandin was secured. From dinner
with CIA staff and faculty to a series
of lectures for our student body and
select outside groups, Dr. Grandin
broke through our barriers, engaged our
compassion, and opened our minds.
One of her lectures, primarily for
students who were in Meat Identification,
Fabrication, and Utilization
classes, focused on her work with
slaughterhouses. Referencing herself as
a visual learner, and as someone whose
autism rendered her hypersensitive to
noise and other sensory stimulation, she found she was able to “see”
the slaughterhouse experience as the animals did. She could advise
companies how to change ramps, lighting, flooring, and other stimuli
so that animals were comfortable and at peace when moving through
the slaughterhouse. A direct result of the peaceful experience for the
animals is product with good pH levels, increased tenderness, and
decreased dark cutting beef. Students were fascinated to get a glimpse
mise en place no.66, June 2014 21
into the mind of someone who saw the world in pictures, in much the
way animals do, and who took that unique attribute and invented
systems now used worldwide.
On day two, crowds swelled the Danny Kaye Theatre to hear one
of the world’s most accomplished people with autism share her own
story and offer up advice. Her essential message was that the world
needs all kinds of minds, and that it is up to families, schools, and
industry to capitalize on these strengths and unique ways of thinking.
She categorized people as pattern thinkers, photorealistic thinkers,
associative thinkers, verbal thinkers, visual thinkers, and auditory
thinkers. While acknowledging there are some people on the autism
spectrum who will never speak or interact, Dr. Grandin emphasized
the need for early speech intervention and the absolute power of
exposing youngsters to a wide variety of experiences. She believes
strongly that exposure to new experiences shows them the potential
for how their particular way of thinking can be focused to help them be
productive in the world.
Dr. Grandin recounted how when she first started attending beef
industry conferences, people just passed her by booth, trying to “avoid
the nerdy, awkward gal in the corner.” But once she was able to show
them drawings of her cattle-moving system for their slaughterhouses—
essentially letting the pictures do the talking—she had their interest and
respect. While visual thinking was and is her strength, in those days,
verbal and social exchanges were difficult.
Dr. Grandin credits her mother for unrelentingly supplying speech
therapists, tutors, and specific rules for social behavior. She also credits
one of her high school teachers for focusing on the unique strength
of her visual mind and not the weakness of her social interactions.
However, the need to function within society, and have specific rules
to live by, prompted Dr. Grandin to pen The Unwritten Rules of Social
Relationships.
It’s hard to put into words all the feelings I experienced during those
two days with Dr. Grandin. I felt admiration for her intelligence and
gratitude that her lectures taught me so much. But I think the strongest
emotions I experienced were compassion and respect. Compassion
for the child who suffered at the hands of other children, who couldn’t
understand why she was so different, and who had to fight for every
scrap of social ease she can now demonstrate. And respect for her
crusade to make us all see beneath a label to the great and unique
minds that reside within each person.
Nancy Cocola is editor of mise en place magazine.
www.ciaalumninetwork.com22
Women in FoodserviceAJ Schaller ’05
mise en place no.66, June 2014 23
On the RunFrom the very beginning of her culinary career, AJ Schaller ’05 has
embraced its pace, challenges, and excitement. She is that rare breed
of person who has a questing and creative mind coupled with a highly
organized nature. She thrives on doing more than one thing at a time.
In fact, it often looks as if she is doing the work of two women—at the
very least!
Finding Her “Sport”At nine years of age, she and her sisters began cooking family dinners
because their mother, a nurse, worked long hours. Immediately bitten
by the culinary bug, AJ was barely 14 when she landed an after-school
job at a catering company. She’d hop on her bicycle and get herself
there—all to make cheese platters and scrambled eggs. But the chef
must have recognized drive and talent, because he encouraged AJ to
think about attending the CIA and formalize her culinary education.
Throughout high school, AJ worked at a bed and breakfast with a
banquet facility. She got broad experience there and did everything
from cooking breakfast to roasting a steamship round to working
behind the front desk checking in guests. She learned a lot, but knew
it was time for that formal education.
Practice, Practice, Practice After high school, AJ enrolled at the CIA. Her experience was
filled with the exceptional relationships she developed with her
chef-instructors. She remembers Chef Frederick Brash ’76, who
taught Cuisines of the Americas and shared his enthusiasm with his
students. He also shared clean-up at the end of the day. AJ speaks
of him as “a great role model.” She remembers Chef Prem Kumar,
who was advisor to the Gourmet Society when AJ was president. He
took the group to Delaware to participate in the Meals on Wheels
Delaware competition—which they won. She recalls how his stories
highlighted multiculturalism, the importance of being meticulous in
your work and your person, and the necessity of being able to explain
why you are doing what you are doing in the kitchen. And finally,
she remembers Chef Lou Jones, who, during her year as an MIT
in Escoffier after graduation, held her to a very high standard and
also grabbed every spare moment to teach her classics, like fluting
mushrooms. Every one of these experiences helped set AJ on a path of
personal excellence and high expectations.
Making the CutAfter meeting the director of human resources for restaurant Daniel
at a CIA career fair, and performing not one but two stages, AJ was
offered an externship slot at Daniel Boulud’s eponymous restaurant in
New York City. When she got there, they put her on the canapé
station. But it was her work ethic, can-do attitude, and warm
personality that got her noticed and remembered. Knowing
that Daniel was where she wanted to work upon graduation,
AJ didn’t just hope—she kept her foot in the door by going back
down to the city on weekends to help with the restaurant’s
banquets and catering events, and volunteering for a huge Meals
on Wheels fundraiser. And then, at last, came the offer of a job.
Stepping Up to the Plate AJ’s current title with Daniel Boulud’s Dinex Group might be
culinary manager, but she is really a factotum—a master of
everything! She started out in garde manger and rotisserie,
and after just a year, moved into the catering department. Her
remarkable organizational skills did not go unnoticed when
the recipe editor left. Suddenly, AJ was being relied upon to
do everything from testing recipes to ordering and planning
food and equipment for off-site events to cooking at wine and
food festivals, and now working on the recipes for Daniel’s
cookbooks. Every time she’s been asked to take on something
new, she’s delivered.
Hitting Her StrideIt’s a fast-paced existence that AJ seems to enjoy. The past few
years have meant even more responsibilities in the form of
writing plans for staff training, sous vide HACCP plans, and
health department inspections. Plans are in the works for a new
test kitchen that will be attached to her office. There, she will
be spending time in research and development, and will have
increased interaction with the media. Her time is so valuable
that she has just been given another very motivated full-time
employee to help. This relieves her of some of the administrative
work, freeing her for other projects and travel.
Winning with GraceIn an industry where moving around from opportunity to
opportunity is common, AJ is uncommonly content to be
within the Dinex Group. “I was talking to Tim Ryan about this
recently,” AJ explained. “I am super satisfied right now because
my job has grown as I have grown.” No doubt this has occurred
because AJ’s innate drive for excellence, willingness to take
on responsibility, and desire to keep learning have made her
an invaluable asset. She also attributes her satisfaction to the
generosity and care that Chef Boulud gives to his loyal staff. “He
treats us like family,” AJ explains. It would seem that she has
found her game, and is winning with grace.
www.ciaalumninetwork.com24
By David Lease ’84
It has been 30 years since I graduated from The Culinary Institute of
America in July 1984, and I’ve spent 20 of them in foreign lands as an
expat chef. The origins of this wanderlust started innocently enough.
I wanted to expand my skills, learn a language, experience other
cultures, and travel to distant and exotic lands.
At a CIA career fair, while wearing a suit I borrowed from my
classmate Jeff Bernys ’84, I interviewed with the person in charge of
placements in Germany. I asked to go to the same hotel as Jeff, and
in 1986 I left for my first expat posting at the Hotel Bad Schachen in
Landau, Germany, on the glistening shores of the Bodensee Lake.
After a season there, I landed a job at Kempinski Hotel Gravenbruch
in Frankfurt. The large hotel had significant banquet facilities, a
one-Michelin star restaurant, and a brigade system that was alive and
well. It was necessary to conform to that discipline if you wanted to
advance. I started as a commis de cuisine entremetier in the main
kitchen. Eventually I was asked to join the team in the exclusive
restaurant, where I occupied the post of chef de partie poissonnier.
One of the sous chefs there had worked in Hong Kong and his
stories filled my head with visions of the exotic Far East. I left
Germany in 1989, just before the fall of the Berlin Wall, and
returned home to the U.S. for a brief time. But dreams of Asia
persisted. In 1992, I landed in Hong Kong imagining I’d stay for
two years, during which I’d absorb Asian food tricks and then
return to a comfortable life in the U.S. This was not to be. What
followed were postings in Shanghai, China; Phuket, Thailand;
Phnom Penh, Cambodia; Singapore; Manila and Pampanga,
Philippines; and Jakarta, Indonesia.
But the economy collapsed in 2008; things were slow and people
frightened. I found my way back to the U.S., but I had, by then,
acquired a taste for exotic locales and tax-free expat salaries. I
answered an ad through the CIA job site for a posting in Belize,
Central America—the land of the Mayans. It was an introduction
to the style of cooking that I continue to practice today—a sort of
combat-bush cookery, stripped of artifice and pretention, entirely
dependent on available ingredients and old-fashioned chefly skill.
Out of Africa An Expat’s Adventures
david (back row, far left) and his crew in lesotho. the president of the country is the man in the middle (front row) wearing the blue parka and hat.
mise en place no.66, June 2014 25
We had no particle accelerators or sphere-i-fied juices, foams, or other
trendy menu offerings. I had always had a good rapport with my local
staff, but here in Central America, it was something extraordinary.
These sons of the Mayan gods were a piratical band of swearing,
tattooed locals who were enthusiastic recipients of every skill I
could teach.
After leaving my pals in Belize, I had a brief stint as executive chef
at the restaurant where I got my first cooking experience in the
1970s—L’Auberge, in Dayton, OH. But when the restaurant closed, I
was again seeking new adventure.
I’d never heard of the Kingdom of Lesotho in southern Africa, but
when a chance arose, I jumped at it, taking a position with a Non-
Governmental Organization in the capital city of Meseru. Our goal
was to create a restaurant/training facility where we could groom
disadvantaged youth for placement in the tourism-hospitality trade.
When the yearlong contract ended, I contacted Semongkong Lodge—
“the place of smoke,” where I’d been for a brief excursion—and was
informed that they were in need of a professional chef. I am now in a
remote mountain location where there are more horses, donkeys, and
sheep than motor vehicles. My mission is to affect as much knowledge
transfer as is possible during my time here.
The Dutch and British, who colonized the Lesotho at various times
in its history, heavily influenced the small nation’s culture and food.
For example: a BBQ is a “braai” (Afrikaans), desserts are “puddings”
(British), jerky meat is “biltong” (South African), and all things luscious
are “lekker” (Dutch). Sourcing is not a major problem, as South Africa
and Lesotho produce world-class products. All the ingredients need
is a little bit of those old-fashioned chefly skills applied to them. Just
a bit of Howard “Corky” Clark egg cookery, Seymour Perlowitz meat
fabrication, and Fred van Huesens charcuterie is all you need to win
the day.
Despite the many disadvantages of expat life—power outages, water
cuts, Internet disconnects, distance from family—spending time in the
Southern Hemisphere and watching the constellation of Orion upside
down, hearing the sound of tortillas being rolled out using a beer
bottle in the early morning jungle, and seeing dainty sweets served on
a freshly cut banana leaf are all spectacular and worth it all. The world
awaits the culinary adventurer and willingly gives up its secrets to
those who eagerly seek the sensational universe of flavors.
www.ciaalumninetwork.com26
Book Shelf
L.A. Son: My Life, My City, My FoodBy Roy Choi ’97
Los Angeles is a melting pot
of cultures and cuisines,
and home to urbanite chef
Roy Choi. He is known for
being the first chef to run
a food truck that capitalized on Twitter’s
ability to instantly reach thousands. Today, Chef Choi has
a fleet of Korean taco trucks that roam the streets feeding
happy followers. This book takes the reader on a different kind
of journey through the diverse Los Angeles neighborhoods
and cuisines that punctuated Roy’s youth. The more than 85
recipes for items like homemade chorizo, kimchi, pork belly-
stuffed pupusas, and tempura potato pancakes meld the ethnic
traditions and flavors found in L.A., and will have your mouth
watering.
Cooking from the HeartBy John Besh ’92
Award-winning chef
John Besh demonstrates
the value of mentorship
in his stunning new
book. Cooking from
the Heart recalls
the places, lessons, and
mentors that shaped Chef Besh and inform
his culinary style. He mixes engaging personal narrative
with chapters that are filled with specific culinary teachings,
heartfelt memories, and delicious recipes. The 375 original and
archival photographs, along with 240 easy-to-follow recipes,
take you into John’s delicious world of food.
Olive Oil, Sea Salt & Pepper Healing with Fresh
Foods
By Jenn Crovato ’96
This beautifully
and evocatively
photographed book
focuses on delicious, nutritious
meals that are easy to make and gloriously
fresh. With an emphasis on enjoying clean and healthy food
that lets the ingredients speak for themselves, Chef Crovato
takes the reader through the steps of bringing out the natural
flavor of fresh ingredients. The healthful aspects of olive oil,
sea salt, pepper, and garlic are emphasized and presented as
key components for enhancing flavor. The book demonstrates
that uncomplicated recipes with short ingredient lists can still
produce craveable food.
Ivan Ramen Love, Obsession, and RecipesBy Ivan Orkin ’93
Ivan Ramen is
essentially two books
in one—a memoir
and a cookbook.
In these pages,
Ivan tells the story
of his ascent from wayward youth to
star of the Tokyo restaurant scene. The more than 40
recipes in the book include his signature Shio Ramen and
his most popular ramen variations. Written with equal parts
candor, humor, gratitude, and irreverence, Ivan Ramen is the
only English-language book offering an inside look at the
cultish world of ramen-making in Japan.
mise en place no.66, June 2014 27
Small Bites Big FlavorBy Eric LeVine ’90
This imaginative
cookbook from
noted catering
chef Eric LeVine
will expand
your repertoire
for all types
of gatherings. He brings
his own flair to everything from delectable
small bites perfect for a crowd to flavor-filled medium and big
bites for sit-down gatherings. The small-bites section looks
at each ingredient three different ways. Highlighting Chef
LeVine’s enticing presentations, the 200 recipes and beautiful
photographs in this book will provide you with great ideas for
your next event.
No Recipe CookbookBy Susan
Crowther ’85
The No Recipe
Cookbook is a
creative approach
to showing the
reader that
cooking is
part inspiration
and part common sense. Rather
than focusing on recipes, this lively book focuses on
culinary principles and tools for success. Ms. Crowther weaves
a unique tapestry of instruction, memoir, nutritional wisdom,
and a pinch of humor. It features original illustrations and a
forward by former CIA instructor and Certified Master Chef
Roland Henin.
In the Hands of a BakerBy The Culinary
Institute
of America
The ability to select
the right tool for
the job and use it with
precision is a key skill of the professional
baker and pastry chef. This indispensable reference
provides in-depth information on how to choose the best
equipment for any baking task. While it covers basic tools,
the book also goes into detailed descriptions of the latest
innovations for every area of expertise in the craft—bread
baking, chocolates and candies, and cakes and pastries. In the
Hands of a Baker features step-by-step instructional photographs
as well as insights and tips from top professional bakers and
pastry chefs.
Cooking at HomeBy The Culinary
Institute
of America
This book is the
perfect gift for the
foodie in your life.
It brings the CIA’s world-
renowned curriculum into the home kitchen.
Comprehensive, easy-to-use, and filled with fundamental
techniques, it is beautifully photographed. Chapters are
organized by cooking methods like braising, sautéing, pan-
frying, grilling, and roasting. Expert tips, recipe notes, and
variations are offered throughout, revealing the collective
wisdom of the college’s chef-instructors on every page. The
more than 250 accessible recipes help any food lover build a
truly impressive culinary repertoire.
www.ciaalumninetwork.com28
Casting a Wide NetIs it possible for the skills of an economist, chef, advocate, and
entrepreneur to reside within one person? They sure can, and Wendy
Stuart ’09 is living proof. Her journey to becoming co-founder of
The Wide Net Project may seem circuitous, but each step brought her
closer to the real fusion of her skills.
Before ever stepping foot at the CIA, Wendy had a degree in
economics. She developed an appreciation for systems of all kinds that
were financially sustainable. But something about the culinary world
called to her and she enrolled at the CIA. At her externship at Primo,
owned by Melissa Kelly ’88, she experienced
working in a zero-waste kitchen producing
high-end food. After graduating from the CIA,
she enrolled in the master’s degree program
focusing on sustainable food systems at the
University of Gastronomic Science in Pollenzo,
Italy. There, Wendy developed a heightened
understanding of food terroir.
Upon returning home to Washington, DC,
Wendy felt that the time had come to pull all
her experiences together. She decided advocacy
was going to be the place where her skills would be most useful,
and discovered two very pressing needs that were ripe for her kind
of activism.
Bringing Back the Bay/Nourishing the Needy The Chesapeake Bay, which comprises 11,684 miles of shoreline in
six states, is in danger. Home to 2,700 species of plants and animals,
the Bay’s fragile ecosystem is increasingly threatened by invasive
species of fish. One of the chief offenders is the non-native blue
catfish. The Bay, a huge source of income for local businesses, is being
“strangled.” At the same time, there is a great need for lean protein
at Washington’s hunger-relief organizations where, because of its
perishable nature and high cost, fish is rarely seen. “Conceptually,
it’s very simple,” Wendy explains. “There are far too many catfish
in the Bay and not enough fresh lean animal proteins available to
underserved communities. Why not turn this problem into a solution
for two different, but connected, issues?”
A Sustainable Model The Blue Ocean Institute has given the catfish its highest designation—
green—indicating that it is a sustainable species. Caught when they are
young and with a safe level of the inevitable toxins that can be found
in older and larger fish, the catfish is processed, stored, and distributed
by J.J. McDonnell, a large seafood company. When hospitals, grocers,
and universities purchase the fish at market
price through The Wide Net Project, they help
Wide Net use a significant portion of those
sales to reduce the price per pound when the
fish is sold to hunger-relief organizations.
These savings, as well as donations and grants,
enable the organization to conduct educational
programs about invasive species and related
conservation issues in the Chesapeake Bay
watershed. In the spirit of zero waste, Wide Net
takes the fish waste (skin, bones, heads) and
recycles it for pet food.
Puttin’ on the ToqueWendy knows that educating potential buyers—who often have a
prejudice against the catfish, calling up images of mud-laden animals
from the deep—is part and parcel of Wide Net Project’s role. She dons
her toque to develop recipes for restaurants and institutions, showing
them the delicious ways that the surprisingly delicate, sweet flavor of
Chesapeake Bay wild blue catfish can enhance their menus.
Wendy is a perfect amalgam of all of her experiences. She is evidence
that a broadened, unique combination of skills and interests brings
tremendous value to the table. Hers is a mind that sees connections
and brings people together. Hers is a heart that wants to improve the
situation of others. And, hers is a will that finds its way through and
around obstacles to achieve ultimate success.
the chesapeake bay
mise en place no.66, June 2014 29
By Gail Jones
As people enter the main
education building of the CIA at
Greystone, the mix of aromas is
intoxicating—and to some, there’s
nothing more evocative than the
scent of chocolate.
The Ghirardelli Chocolate
Discovery Center is one of the
CIA’s newest arenas of innovation,
created for the chefs of the
college. And the quarter-million
people who pass through the
Greystone campus in St. Helena,
CA each year will be able to
visit it. The Ghirardelli Center
offers education on the most up-
to-date practical and technical
applications of chocolate making.
Fostering a passion to master
chocolate is the mission that
drives the activities of the Center
every day. The CIA has been using Ghirardelli’s chocolate in the
curriculum at all of its U.S. campuses for a number of years. The
relationship reflects both organizations’ mutual focus on excellence,
innovation, and research and development. The CIA announced its
partnership with Ghirardelli on March 4, 2014, when the Ghirardelli
Chocolate Discovery Center was dedicated at a ribbon-cutting
ceremony featuring a chocolate ribbon. “Our vision is to change the
way consumers experience chocolate in this market,” said Martin
Thompson, CEO of Ghirardelli Chocolate Company, at the ribbon
cutting. “We really see these two prestigious Bay Area institutions
coming together to benefit both the chefs and the consumers of
the future.”
The Ghirardelli Center serves as the CIA’s classroom to train chefs
on chocolate and dessert creations. In addition, CIA students will
be welcomed to the company’s San Leandro, CA factory for tours
and “chocolate school” training.
Victor Gielisse, the CIA’s vice
president for advancement and
business development, commends
the company for its philanthropy.
“The company’s willingness
to share its extensive expertise
to educate current and future
culinary professionals is having
a solid impact on the quality of
dessert and beverage education
at the CIA,” he says. “Visitors to
the Greystone campus are having
a fun, premium experience with
delights made with Ghirardelli
chocolate.” The result will be
recipes and techniques that will
continue to impress chocolate
lovers all over the world.
Christopher Eklem, vice president
of Ghirardelli’s foodservice
division, is enthusiastic about
the potential value of the partnership. “The CIA is the gold standard
for culinary education. That means future industry leaders, artisan
chocolatiers, pâtissiers, bakers, and scientists who are already at
the top of their game will be exposed to our brand.” The affiliation
affords Ghirardelli access to the CIA’s world-class baking and pastry
expertise, and multiple opportunities for exposure of the brand across
constituencies and marketing channels—from CIA alumni and other
industry professionals, to CIA students, consumers, food enthusiasts,
and patrons of the Spice Islands Marketplace and the campus’s
restaurants and café. “We’re particularly excited about the upcoming
ideation sessions with CIA faculty centered around chocolate trends,”
says Eklem. “We’re thrilled to work with the CIA. The partnership
is bringing our brands together to elevate chocolate education to the
highest possible level.”
Gail Jones is a CIA Advancement Officer.
chocolate discovery center
the chocolate “ribbon cutting” sculpture created for the occasion by cia chef stephen durfee and appreciated by christopher eklem, vice president of ghirardelli’s foodservice division
www.ciaalumninetwork.com30
The James J. McCann Charitable TrustMichael G. Gartland, Esq. Trustee, James J. McCann Charitable Trust
What motivates the Trust to give?
Since 1969, the trustees have carried out James J. McCann’s vision
for a charitable trust supporting recreation, health, community,
religious, and educational opportunities in Dutchess County, NY.
The trust provides grants to aid non-profit organizations. We have
been privileged to serve the Trust’s goals and continue to fund
activities and projects that benefit the community and those who
live, work, and study in Dutchess County, and those who visit.
What makes giving meaningful?The Trust is especially proud of its contribution to secondary
educational institutions. The Culinary Institute of America is
the world’s premier culinary college, providing the world’s best
professional culinary education, expert faculty, world-class facilities,
and outstanding career opportunities. Our scholarship programs
at the CIA offer Dutchess County residents the opportunity to
participate in the college’s gold-standard education programs,
which serve to improve our community by developing a skilled and
talented workforce.
How do you give?“I want to help those kids.” Those were the words of James J.
McCann when organizing the Trust more than 45 years ago. With
this instruction in mind, the trust has made academic scholarships
a centerpiece of its mission. Recipients of the McCann scholarship
must demonstrate academic strength and a commitment to civic
duty and public service after graduation. In addition to successful
entrepreneurs, grant recipients include numerous teachers, directors
of non-profit organizations, and government employees, many of
whom are still Hudson Valley residents.
Why Give?
james j. mccann
mise en place no.66, June 2014 31
Giving’s ImpactJoiola ThomasAOS in Culinary Arts (anticipated November 2014)Recipient: James J. McCann Scholarship
Describe your life prior to coming to the CIA.Before coming to the CIA, I worked as a home health care aid. I was
happy that I was able to care for the elderly and unwell. They often
expressed gratitude for the personal care and assistance I provided.
Since many of the home care clients were unable to cook a meal
for themselves, I would use the skills I had to give them the gift of
nutritious food. I was very unsure of the ultimate career path I wanted
to follow, but I knew that it would have to be something I loved to do.
What motivated you at attend the CIA? My last and most dear patient, Mr. Walter Friedle, took total delight
in my meals. He constantly encouraged me to make a career of my
cooking, but I lacked the confidence. I would share my career ideas
with him and he would patiently critique each one. Walter passed
away before I could tell him of my culinary journey, but I know if he
were still living, he would be proud of the decision I made.
What has been the best part of being at the CIA?The best part of being at the CIA would be what I learn in every
classroom—“respect for the field.” Every instructor, chef, and team
leader understands that what was once a blue-collar occupation is now
a prestigious profession, and we should treat it and each other with the
highest level of respect. It’s like the medical profession, and while we
are not doctors by any means, we want to make our patrons feel good
when they are in our care.
What is your favorite college highlight?I can’t help but mention the activities and special guests that the
CIA makes so readily available to students. There are countless
opportunities for knowledge that everyone can take advantage of.
What are your plans for the future?I would like to expand the little catering project I started last year into
my own small catering company. I have one permanent client, and this
fall I had my first wedding to cater. I hope word of mouth will help me
to achieve my goals when I graduate.
How has the scholarship program helped you?Being able to go back to school seemed unlikely. But thanks to the
CIA scholarship program, it has become, and continues to be, a
reality. I am grateful for the program, the McCann Trust, and the CIA
staff who work hard to provide the information and opportunities to
students like me.
www.ciaalumninetwork.com32
’85 Richard Blitz is CEO of
Green Source Organics in
Santa Barbara, CA. Wesley Eades is an
acupuncturist/oriental medical doctor at
Acupuncture Wellness, LLC in Maitland,
FL. Richard C. Redmer is owner of
Pesto’s in Flint, MI. Elizabeth (Kas-
sirer) Ziegler and Matthew S. Ziegler
’85 met at the CIA. In September 2014,
they will celebrate their 25th wedding an-
niversary. Elizabeth is corporate executive
chef for Advantage Waypoint in Aurora,
CO, and Matthew is district sales manager
for Shamrock Foods Co. in Commerce
City, CO.
’87 Steven D. Anderson recently
published a cookbook entitled
Get Your Feet Wet in the Galley. You can find
30 of his cooking videos up on YouTube
under the name “Chef Steve Anderson.”
Lisa Minelli-Endlich was the featured
chef on the cover of the July–September
2013 edition of the United States Personal
Chef Association’s Personal Chef magazine.
She is the founder of Finally Food and Fit-
ness, where she is a personal chef taking
a holistic approach to food and well-
ness with each of her clients. Her South
’56 James Hannem is chef at
Queen Ann Catering in Madi-
son, WI. He’s been cooking for 62 years
and has done everything from serving as
a U.S. Army Mess Sargent to being a chef
in restaurants for almost 30 years to his
current job in the catering business.
’70 Loring W. Bush worked
for 30 years in the Pocono
Mountains in Pennsylvania. He has five
children, two of whom are doctors.
’73 Paul Blazine is recently
retired and residing in Colum-
bia Falls, MT. He enjoys restoring vintage
bamboo fly rods and fishing for trout in
the crystal clear streams of Montana.
Edward Fisher is inspector, sanita-
tion and safety specialist for the Florida
Department of Business & Professional
Regulation Division of Hotel & Restau-
rants in Orlando, FL.
’75 Jeffrey Cousminer is
research and development
manager for Stonewall Kitchen—famous
for its Wild Blueberry Jam—located in
York, ME. Jeffrey said he couldn’t be any
happier if he was an Oompa-Loompa
working for Willy Wonka!
’76 John W. McCarthy II is
regional director of food
service for Providence Health System
in Hood River, OR, where he has been
employed for 22 years. Peter Burton
K. Sinish is a chef-instructor for Horry
Georgetown Technical College in Myrtle
Beach, SC. In addition, he is a food and
restaurant consultant and volunteers
with Mercy Chefs, a non-profit organiza-
tion that serves healthy meals to victims
of disasters. He recently published The
Kid’s Cookbook with Chef Peter. Randy L.
Weist recently graduated from Alvernia
University, earning a bachelor’s of science
in marketing.
’77 Ben Sutton spent a very proud
and happy day surrounded by
CIA alumni as he celebrated the marriage
of his daughter Maureen Sutton ’10
to Aaron Fowler ’97. Also present was
Ken Gladysz ’88.
’79 Michael David Rosen is
regional sales manager of
Neomonde Baking Company in Mor-
risville, NC.
’80 Paul J. Hanke is owner of
the Express Station Restau-
rant in Belmar, NJ. Michael Sudak is
owner of Michael’s of Denver Catering
in Denver, CO, where he has been in
business since 1996. In addition to on-
and off-site catering, he provides healthy
school foodservice to more than 120
schools, day care facilities, and Head Start
programs on Colorado’s Front Range. He
would be happy to hear from classmates
at www.DenverSchoolLunch.com.
’81 Garry W. Fishman is self-
employed in Gastonia, NC.
Judith (Sumberg) Giuricich and Mark
Jude Giuricich ’81 met at the CIA and
married shortly after graduating. They
have two sons and have been living in
the Washington, DC area for more than
30 years, where they have owned various
restaurants and catered at all the major
museums in the area.
’82 Laura K. La Gue is an
adjunct chef-instructor for
Austin Community College in Austin, TX.
James Edisto Mitchell, Jr. is executive
chef for Midtown Oyster Bar in Newport,
RI. Ronald B. Moskovitz recently
celebrated his fourth year as a kidney
transplant recipient. He has very fond
memories of the time he spent with class-
mates at the CIA. He sends a shout-out
to fellow members of the Brown Bandits
softball team! Robert (Bob) M. Sulick
and his wife own and operate Mulberry
Street Pizza in Manchester, CT, which
recently celebrated its ninth anniversary.
Bob is also national director for procure-
ment support for Sodexo in Simsbury,
CT, where he has worked for 23 years.
’83 Steven J. Berkel is a culi-
nary arts instructor for Jeffer-
son College in Hillsboro, MO. Brian D.
Heffner retired to the Blue Ridge Moun-
tains in Vesuvius, VA. He spent his career
as executive chef at a number of locations
and traveling across the country doing
VIP events. His hobbies are volunteering
with the local rescue squad, spending
time with family and friends, fishing, and
hunting. He would love to hear from his
classmates. Contact him at bofusrescue@
yahoo.com. Joseph T. Vitelli works in
food manufacturer sales for Hudson Val-
ley Food Brokers in Albany, NY.
ben sutton ‘77 walking daughter maureen sutton ‘10 down the aisle
mise en place no.66, June 2014 33
Philadelphia chapter of USPCA won 2013
Chapter of the Year.
’89 Mark A. Delos is chief
operating officer at Mazzone
Hospitality in Saratoga Springs, NY.
Robert Harry Fahey, Jr. is general
manager/executive chef at the Univer-
sity of Maryland in College Park, MD.
Wyman L. Philbrook, Jr. is one of the
first two individuals in the U.S. to achieve
the Certified in Comprehensive Food
Safety designation from the National En-
vironmental Health Association. He was
the only U.S. recipient of the 2013 Certi-
fied Sherry Educator designation from the
Consejo Regulador de Jerez, presented
in Jerez de la Frontera, Spain. David C.
Plum and Suzanne ( Johnson) Plum
’89 were married in 1995. They have 11-
year-old twins, Anna and Malcolm. Cur-
rently, David is master plumber for Cape
Associates Inc. in North Eastham, MA,
and Suzanne is a licensed practical nurse
for Advanced Podiatry Associates in Cha-
tham, MA. Joseph A. Truex is executive
chef/partner of Watershed on Peachtree
in Atlanta, GA. Recently, Watershed on
Peachtree made Condé Nast Traveler’s list
of “The Best New Restaurants of 2013:
American South.” James Keith Walker
is sous chef for Centerplate at Lucas Oil
Stadium in Indianapolis, IN.
’92 Scott Gordon is working at
the famous Raintree Restau-
rant in St. Augustine, FL. Willis Clark
Self IV is director of member develop-
ment for VGM Club in Eagle, ID.
’94 Cornelius M. Gallagher is
director of food and beverage
operations, culinary for Royal Caribbean
International in Miami, FL. In 2010,
he was asked to serve as a graduation
speaker at the CIA. Melissa Schell-
Adkins is head pastry chef for Bellefonte
Country Club in Ashland, KY. She was
married in October 2011.
’95 Calvin L. Harris is founder/
managing partner of Inspired
Food Solutions, LLC in Miami, FL.
Angela Brit Robertson is general man-
ager of Angelina’s Ristorante in Bonita
Springs, FL.
Gloriously Gluten-Free!When a family member falls ill we often feel helpless, unable to do much
besides offer emotional support. But when you are a chef and your wife
is diagnosed with celiac disease, you can do something real and practical
that will be life-changing. That’s exactly what Peter Pollay ’95, executive
chef and owner of Posana Café in Asheville, NC, did.
The decision to open Posana Café, which offers a 100% gluten-free
menu, was easy for Peter. But ensuring that every ingredient he uses on
his seasonal menu is absolutely gluten-free is an involved process that
requires an extraordinary commitment.
Take the ubiquitous blue cheese. We consider it a lovely accompaniment
to many different dishes and think of it as naturally gluten-free. But that’s
not necessarily so. “The mold injected into blue cheese that creates that
wonderful blue color and rich flavor is sometimes cultivated on bread,”
Peter explained. “We have to be sure that the blue cheese we use is
developed with mold that is grown on gluten-free mediums.” This kind
of meticulous sourcing of every ingredient is an everyday occurrence at
Posana Café. In addition, innovations are happening in the most difficult
area for a gluten-free restaurant—breads and desserts. With a creative
baking and pastry chef on staff, Posana Café uses its own combination of
12 “flour” products to create the basis of its delicious sweets.
While a dedication to clean, fresh, and sustainably sourced food is a
focus at Posana Café, so too is the environment. The restaurant was the
first in North Carolina to be certified as green by the Green Restaurant
Association, and has since earned the organization’s three-star rating.
Peter has also helped to organize 19 other restaurants in Asheville to go
green, and to spearhead the unique relationship between the Asheville
Independent Restaurant Association and the Blue Ridge Sustainability
Institute. Together they recycle restaurant waste, including cooking oils
that are then turned into biodiesel fuel for the area’s school buses.
Peter is a lucky man. He is able to marry his passion for food, love for his
family, and sense of responsibility for the environment into a delicious,
healthy, and satisfying life.
’97 Michael Chase is executive
chef at Tuxedos and Tennis
Shoes Catering and Events in Seattle,
WA. In February 2013, the company
moved to a much larger facility with
a brand-new kitchen. Michael stays
involved with the CIA’s Admissions
Department by hosting events for pro-
spective students. Michael Domenick
is chef at Riffino’s Restaurant in Baton
Rouge, LA.
’98 David S. Haick is executive
chef at Whiteface Lodge in
Lake Placid, NY. Suk-Jae Lee is chef/
owner of KoMo KoMo Korean French
Kitchen in Carey, NY, which he owns
and runs with his wife El. The restaurant
will soon be celebrating its second
anniversary!
’99 Salvatore Cucullo is
owner/executive chef of
808 Bistro in Scarsdale, NY. Jeremy
D. Lafond is executive chef at Mission
American Kitchen and Bar in Minneap-
olis, MN. He has two children, Ella and
Gaven.
’00 Erik (Rick) Armstrong
is expeditor for Tamarack
Grill at Burke Mountain in East Burke,
VT. Samuel E. Cross III is campus
executive chef for Sodexo at Wichita
State University in Wichita, KS. He
has two children, Samuel and Addison.
David Forcinito is account manager for
Foley Fish, a specialty seafood purveyor
in Boston, MA. Yuri Mark Sanow is
executive chef at Hooter’s in Lakewood,
CO. Melanie Ann Wanders is baking
and pastry instructor for King Arthur
Flour’s Baking Education Center in Nor-
wich, VT. She has two children, Wilhelm
and Zachary.
’01 Michael Curtis is restaurant
manager for Joseph’s Steak-
house in Hyde Park, NY. The restaurant
was recently rated #1 in Hyde Park by
TripAdvisor.com and received Trip Advi-
sor’s 2013 Certificate of Excellence. Evan
Hublard is executive sous chef of The
Seelbach Hilton in Louisville, KY.
cia fellow philip jones preparing thanksgiving dinner with brother-in-law peter
www.ciaalumninetwork.com34
’02 Leah (Metzgar) Brown is
a pastry chef-instructor at Ni-
agara Falls Culinary Institute in Niagara
Falls, NY. She has three children, ages
seven, three, and one. Cody Michael
Williams is food service program
manager for the Sonoma Valley Unified
School District in Sonoma, CA.
’03 Anthony Linda III is execu-
tive chef of Cousin Mario’s
Restaurant in Mays Landing, NJ. Chad
Michael Ream is chef at Falcon’s Nest
at Omni Amelia Island Planation in
Amelia, FL.
’04 Nicholas Clayton Wilson
was a contestant on Food
Network’s Guy’s Grocery Games in
October 2013.
’05 Donald McBath III is chef/
owner of Mirasol Southwest-
ern Mountain Cantina in Winter Park,
CO, a fast-casual restaurant dedicated to
local and sustainable ingredients. Molly
Rygg is executive chef at the world-re-
nowned Amansara Resort in Siem Reap,
Cambodia.
’06 David Eanes is a food pro-
duction manager for Aramark.
He married in July 2013 at the Glen
Foerd Mansion and Estate in Philadel-
phia, PA. Alison (Anthony) Matis and
Michael A. Matis ’06 met at the CIA
and were married in May 2010. Michael
is sous chef at Yardbird Southern Table &
Bar in Miami, FL, and Alison is food and
beverage director for Hilton Key Largo in
Key Largo, FL. Their first child, Charlotte,
was born in December 2013.
’07 Derek Corsino is teach-
ing baking and pastry arts at
Stratford University’s Falls Church and
Alexandria, VA campuses. Daniel Adam
Nurick traveled the world for two years
after graduation, studying both culture
and cuisine. When he returned to the
U.S., he married and began working as
front-of-house manager at Society Café
Encore in The Wynn Resort and Casino
in Las Vegas, NV.
’08 Bree Brown-Rosa is chef/
owner of Baking By Bree,
a personal chef and baking service in
Bronx, NY. She welcomed son Christo-
pher in October 2010. Bree is also a New
York City paramedic. Jonathan Fike
is executive chef at Eisenhower Medical
Center in Rancho Mirage, CA. Rob-
ert Hernandez and Abigail Esther
McLemore ’08 were married in Novem-
ber 2013 outside of Dallas, TX. Grace
S. Martin is baker of artisan breads at
Café Pierrot, Andover, NJ. Tanner Cale
Townsend is co-owner of The Crafted
Kup in Poughkeepsie, NY and Cafeteria
Coffee House in New Paltz, NY.
’09 Laura Deurer and Mat-
thew Gilbert Rothlein ’09
have recently become engaged and will
be married in July 2015. Brian Finch is
chef de cuisine for Aramark in Virginia.
He got married in May 2012 and wel-
comed his first child in December 2013.
Jessica Jae Smith is the owner/pastry
chef at Different Blend Bakery, LLC, a
gluten-free bakery in Schenectady, NY.
William Roger Smith III previously
worked at John Besh’s Restaurant August
in New Orleans, LA. He was part of the
opening team of the new Asian-fusion
restaurant called Mopho in the mid-city
district of New Orleans, where he is sous
chef. He describes the restaurant opening
as “very exciting and a lot of hard work!”
’10 Paula De Pano passed her
Court of Master Sommeliers
(CMS) Advanced Exams at The Breakers
in Palm Beach, FL in August 2013. She
is now one of six Advanced Sommeliers
in North Carolina, working at the Forbes
Five Star, AAA Five Diamond, and Relais
& Chateaux Grand Chef, Fearrington
House Restaurant just outside of Chapel
Hill, NC. She also holds the Wines
and Spirits Educational Trust (WSET),
Advanced Level certification, passing the
exam with distinction. She is a Master
Sommelier candidate with the CMS
and will be pursuing the diploma level
course with WSET next year. Brandon
Truesdale has spent the past two years
training at Army installations in the U.S.
and abroad as a part of the U.S. Army
Morale, Welfare, and Recreation Devel-
opmental Chef program. He was selected
out of more than 2,000 applicants. He
Kurt W. Remus, Jr. ’51
Leon Weinberg ’51
Ralph Francis Wolf ’52
Jon P. Zachadnyk ’56
Carmen Cecere ’57
David L. Lagerstedt ’58
Ronald Baldini ’59
Thomas M. Ruhlin ’59
Earl Alphonso Sewer ’59
Robert Allen Smith ’60
Paul Liss ’65
Albert Earl Palmer, Jr. ’66
John Merrill Goddard ’67
Fred J. Fatino ’69
Wilfred Phillips ’69
Kenneth L. Tokar ’69
Michael H. McGeary ’71
James Russell Akers ’73
Kevin T. Keane ’73
Stephen Maiorana ’73
Leslie Darryl Prickett ’73
Rene J. Sienkiewicz ’73
David A. Powers ’74
James Julio Anderson ’75
Karen A. Jensen ’75
Gabriel A. Risco ’76
Michael Everett ’78, CCC
Wayne Joseph Eddy ’79
Daniel J. Kwirant ’81
John Lloyd Whitney ’81
John Roy Black ’85
Carol Kayce Fugita ’86
Hisham Leon Aad ’90
Charles Post ’92
Walter D. Forrester III ’94
Lynda L. Spina ’94
Stephen Anthony Horan ’96
Jesse Dunbar Cook ’04
James Thomas King ’11
Waldy R. Torres ’11
In Memoriamis currently executive chef for the West
Point Club at the United States Military
Academy in West Point, NY.
’11 Roland Edward Abanico
is junior sous chef of Hotel Je-
rome, an Auberge Resort in Aspen, CO.
’12 Alexander John Holyk is
back server/food runner at
The Little Nell in Aspen, CO. Alyssa
Scarpelli is research and development
chef for Charlie Baggs Culinary Innova-
tions, a premium culinary consulting firm
for the global food industry in Chicago,
IL. She is on a team that is working on a
major redesign for the Hard Rock Hotel
in the Dominican Republic. Theadora
Vengrin is executive chef at Kincao in
Campbell, CA.
’13 James Mitchell Bolt is
bartender at The Gin Joint in
Charleston, SC. Ryan Matthew Teleha
is sous chef for Wood & Wine in
Avon, OH.
Almost 40% of CIA
students are referred by our
alumni! Any prospective
student you refer is eligible
to receive a $1,000 Alumni
Referral Scholarship as
well as other scholarship
opportunities. You can
change a life. It’s easy.
Just visit www.
ciaalumninetwork.com/refer
You Make A
Difference!
CAPITAL CAMPAIGN
The CIA’s BuILdING oN exCeLLeNCe CAPITAL CAMPAIGNas a cia alumnus, you are at the center of our incredible, interconnected food world. please join your alma mater in connecting your passion for excellence with a commitment to what really matters...
• Continuing to provide the gold standard of culinary education
• Delivering thought leadership to the industry
• Supporting high-impact research
• Attracting talented faculty
• Expanding scholarship opportunities so we can attract the best and the brightest students
Your gifts to the Building on Excellence Campaign have already begun to have an impact. Your help has supported…
•TheconstructionandopeningoftheMarriott Pavilion with its Ecolab Auditorium
•Newbachelor’sdegreeconcentrationsinFarm-to-Table Cooking (Greystone) and Latin Cuisines (San Antonio)
•OpeningofThe Bocuse Restaurant
•OpeningofThe Conservatory Restaurant
•Increasedendowmentforscholarships and financial aid
•TheGhirardelli Chocolate Discovery Center opening
•ThefirstMenus of Change Leadership Summit with our partner, Harvard School of Public Health
•Breakinggroundonanextensiontotheexisting Student Recreation Center
But we have not reached our goal yet. to be part of the building on excellence campaign, please contact the office of advancement and business development at [email protected] or 845-905-4275.
The Culinary Institute of America Alumni Relations 1946 Campus Drive Hyde Park, NY 12538-1499
Alumni Relations Admissions Advancement CIA Websites Career Services Registrar Professional Development General Information 845-451-1401 1-800-285-4627 845-905-4275 ciachef.edu 845-451-1275 845-451-1688 1-800-888-7850 845-452-9600 ciaalumninetwork.com ciagiving.org ciaprochef.com ciarestaurants.com
Fall in the Hudson Valley is not to be missed! The leaves are on display, and there is no better time to visit and check out all the changes taking place the CIA’s main campus in Hyde Park.
Don’t miss the chance to mix and mingle with friends. Mark your calendar to join us the weekend of October 24. Log on to www.ciaalumninetwork.com for more details and to register today!
2014