ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA

No. 68, February 2015

The Ripple Effect

www.ciaalumninetwork.com2

Keep the Momentum Going!The Building on Excellence Capital CampaignYour success as a graduate has an enormous impact on the global prominence of

the CIA. The excellence of the college’s academic programs and the remarkable

accomplishments of our alumni have earned us the reputation as the world’s

premier culinary college. Please help us keep this momentum going.

Your donations help drive the advancements that prepare students for leadership

positions in our industry. Help us invest in the most talented faculty and the

finest facilities, and attract the most capable students.

Your support has already enabled us to develop:

• A new bachelor’s degree major in Applied Food Studies and bachelor’s

degree concentration in Advanced Concepts in Baking and Pastry

• A new Transfer Credit Policy that offers students the opportunity to

apply up to 36 credits of prior college learning in liberal arts and business

management toward a CIA bachelor’s degree

• The first groundbreaking reThink Food leadership conference with our

partner, the MIT Media Lab

Some of the latest commitments we’ve received to the capital campaign include:

• Restaurant Associates’ and Compass Group’s support of student scholarships

and the expansion of the new Student Commons

• Francesco & Mary Giambelli Foundation’s pledge for scholarships and the

Marriott Pavilion

• Brooklyn Brewery’s commitment to co-direct a craft brewery curriculum in the

new Student Commons

This is a particularly exciting time to be involved in the CIA’s mission. Please

give! Your investment helps us sustain the worldwide prestige of your CIA

degree and offer the same to the next generation of CIA graduates.

Help us keep the momentum going, by visiting www.ciagiving.org

or calling 845-905-4275.

With gratitude,

Dr. Victor A. L. Gielisse, CMC

Vice President—Advancement and Business Development

$100 MILLION

50 MILLION

1 MILLION

67,000,000

“We are already a world-class institution, but when we complete this transformational campaign we will be phenomenal—unrivaled and unparalleled anywhere in the world.” CIA Trustee Emeritus Cameron Mitchell ’86, owner, Cameron Mitchell Restaurants

Your Questions Answered!The Truth About Why We Need Your Help

6

Alumni HomecomingFun, Friends, Food, and Fitness

22

ColavitaFriends and Family to the CIA

27

The Ripple EffectStories of Generosity and Purpose

10

6 10

Notice of nondiscrimination: 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. The following Civil Rights Compliance Officers at the CIA have been designated to handle inquiries regarding the nondiscrimination policies:Title IX and Age Discrimination: Joe Morano, HR Director—Faculty Relations845-451-1314, j_morano@culinary.edu, Office—Roth Hall, Room S-324Section 504/ADA: Maura A. King, Director—Compliance845-451-1429, m_king@culinary.edu, Office—Roth Hall, Room S-351Mailing address: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538Should you require further information, please visit www.ciachef.edu/non-discrimination-statement.

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Across the PlazaFollowing the Presidential Trail | A Well-Rounded

Education | $282,895

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Education for LifeBook Shelf | Kudos | Worlds of Flavor®/Menus of Change®

24

Gifts at WorkWhy Give? | Giving’s Impact | Paying It Forward

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Class Notes & CampaignsClass Notes | In Memoriam | Fast Track Program

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5

Just three weeks after I said goodbye to my son at the door of his freshman

dorm room at Bucknell University, my phone rang. A perky young student was

on the line soliciting a donation from me. A donation? We’d just forked over a

huge amount of cash for tuition.

“You can make a donation right now using your credit card,” the voice chirped.

Credit card? I was maxed out. I’d just bought the ultra-expensive—must have

been made of gold—books for my engineering student and all the paraphernalia

for the dorm room on that credit card! “Sorry, this well is dry,” I said.

But when she told me I could direct my gift, it gave me pause. My son had

joined the college’s cycling team and was going to be racing at meets up and

down the East Coast. I asked if I could direct my gift to the team. “Why yes,”

my delightful new friend sang. “I’ll indicate that your gift goes toward their

travel and equipment.” It made a world of difference to me knowing that I could

choose where my money went. I made a $100 donation.

Since his graduation, I’ve continued to support the college with unrestricted

gifts, letting the college decide where they most need to put my donation every

year. At first, it was hard to imagine that an established college with a gorgeous

campus needed a donation from me. But the truth is tuition, though high, can

never cover all of the operating costs of a not-for-profit institution. So colleges

like Bucknell and the CIA turn to us to fill in the gap.

In this edition, you’ll read about alumni, students, and friends of the CIA

who have found their reason for giving. From the smallest gift to the largest

donation, every one counts and is so appreciated. And I wonder, what will be

your reason for giving back?

Enjoy!

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 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.

©2015 The Culinary Institute of America All rights reserved.

Photography: Phil Mansfield

mise en place® No. 68, February 2015

Nancy W. Cocola, Editor

Leslie Jennings, Designer

Dr. Tim Ryan ’77 President

Dr. Victor Gielisse Vice President— Advancement and Business Development

Brad Barnes ’87

Kate Cavotti

Sue Cussen

Lynne Eddy

John Fischer ’88

Eric Jenkins ’13

Dr. Chris Loss ’93

Douglass Miller ’89

Ted Russin

Denise Zanchelli

Editorial Board

Elly Erickson

Rachel Johnson

Gail Jones

Denise Zanchelli

Contributing Writers

6

The CIA is a not-for-profit college. What does that actually mean?

Why is tuition so high?

As a not-for-profit college, the CIA acts in the public interest without commercial profits, and exists to provide programs that benefit others and society. What this means is that we direct all of the financial resources we receive right back into our educational mission. Since we do not have “owners” or “shareholders,” our not-for-profit status enables us to focus on the quality of education rather than on satisfying an investor’s expectations. It also means we may receive tax-deductible gifts and donations that support scholarships, new programs, facilities, and equipment for our students. As a not-for-profit organization, we are governed by a board of trustees that is charged with guiding the CIA towards our vision for the future. The board is not compensated for its services.

Why are donations to the CIA so important?

Without gifts, the college would have an operating deficit. Tuition and fees (including housing) are not enough to cover the CIA’s annual expenses. Net tuition and fees cover only 84% of the CIA’s expenses. More than $21 million of the CIA’s annual expenses need to be funded from sources other than tuition and fees. Gifts to the college and restaurant sales are the two largest revenue sources that help the CIA meet its annual operating expenses.

Your Questions Answered! The Truth About Why We Need Your Help

The cost of higher education is increasing for a multitude of reasons. Our degree programs require more specialized equipment than many liberal arts programs. Culinary education is both labor- and materials-intensive. There are substantial food costs attached to our educational process. In addition, the

CIA has to upgrade its kitchens and bakeshops on an ongoing basis. Fifty-six percent of the

CIA’s expenses are compensation for all employees. When coupled with

purchased services, the percentage rises to 66.

Continual improvement and upkeep of student services and amenities require funding. At present, we fund 25 active student clubs, six athletic teams, and a strong intramural

program. We sponsor on-campus student competitions and offer extensive

tutoring, mentoring, and counseling programs.

In addition, we are building a new Student Commons to expand dining services, increase and improve athletic training areas, and provide more student extracurricular options. All this, and more, requires support of tuition and beyond.

As you know, paying for college is a challenge for most students. And while the CIA does have a modest tuition increase every year, we are committed to keeping tuition reasonable so students can afford their education.

7

The CIA campuses are already beautiful. It doesn’t look like you need my money.

If you need money to build build-ings, how can you be building them already?

Funding for buildings is made possible using a combination of donor funds and tax-exempt financing. Tax-exempt bonds allow the college to borrow funds at a low interest rate then pay them off when donor pledge contributions are received.

We are never done improving, growing, or seeking ways to provide a superior CIA education to our students in the best possible environment. Over the last several issues of mise en place, we have shown you some of the incredible transformations that are taking place on our Hyde Park campus. Those changes are both brick and mortar (Marriott Pavilion and the new Student Commons), and programmatic (two new bachelor’s degrees in culinary science and applied food studies and four new bachelor’s degree concentrations). We also anticipate the completion of our four-season sustainable garden and rooftop berry garden soon. Each of these projects takes years to bring to fruition and are part of our Building on Excellence

Capital Campaign, which began back in 2009. All of these “upgrades” are created

to enhance the academic and overall experience for our

students and to enable us to continue to offer leadership to the industry through conferences and symposiums.

What is the CIA endowment and why should I give if you have one?

Endowments are an essential part of the long-term financial health of an educational institution. The endowment is the combination of both donor- and college-restricted funds that are put into investments to help financially support the college on a long-term basis. The finest higher education institutions all have large endowments that allow them to be highly selective with students, and provide the financial leverage for scholarship opportunities and facility growth and improvement.

When you compare the size of the CIA’s endowment ($115 million) with that of our competitors, such as Johnson & Wales ($240 million), you see that the CIA is not an exceptionally wealthy institution, which is why we rely heavily on support from our benefactors.

Why should I give when I’m still paying off my college loans?

We understand that as you pay off your own loans it seems counterintuitive to donate to the college. But even a gift of $25 to student scholarships has a direct impact on the life of a current student.

Your CIA education was an investment in your future. As a graduate, you understand the value of your degree. By financially supporting the college, you help us to continue to provide that valuable degree to future students.

Why give to scholarships? I didn’t receive one when I was a student.

More than 90% of CIA students receive some form of assistance to pay for their education. We award scholarships and grants for both academic merit and financial need so that we can attract the best and brightest students. Your dollars ensure that we continue to grow the CIA reputation and maintain the value of your degree. We want you to always be proud to say, “I am a CIA graduate.”

Does my donation impact currently enrolled students?

Yes. Alumni donations ensure that current students are receiving the same high-quality education during their time at the CIA. Everything we do is focused on preparing our students for success upon graduation.

8

Can my donation go toward the campus I designate?

If I direct my donation to a specific area, like scholarships, how can I be sure it will end up there?

Yes, you can designate where you wish your donation to go. You can go directly to www.ciagiving.org and see the different designations.

Donor-restricted gifts are tracked separately in both the Advancement and Accounting offices. Gift donations go directly into the fund you designate, such as the Alumni Scholarship Fund or Side Towel Scholarship Fund. For almost 30 years, the external firm of KPMG has audited the accounting records of the CIA. In addition, the college has an internal auditor who reviews

the accounts for accuracy and appropriateness.

The CIA is a not-for-profit institution of higher learning, which means that all monies raised from all donors go directly back into student programs. You can earmark your gift when you make it and you can be confident that your money will directly impact students.

Does volunteering my time count as giving?

Yes. Many of our alumni support the college by hosting prospective student receptions and recruitment events. Others become CIA mentors and work one-on-one with current students. All are invaluable ways to give back!

Is participating in alumni recep-tions truly giving back to the CIA?

Yes. The CIA hosts approximately 10 alumni receptions across the country each year. Receptions are held so we can update you on developments at the CIA and help you remain connected to your 47,000-strong alumni network.

Does the CIA recognize its alumni for contributions they make?

The CIA recognizes all donors, including alumni, through our personalized stewardship program. Donors are stewarded through a combination of verbal and written communication. Each year all donors are highlighted in the CIA’s Annual Report and we send out personalized thank you letters, with accompanying tax donation receipts. Additionally, alumni are occasionally highlighted in mise en place.

Why should I encourage my company to participate in the CIA’s Gift-in-Kind (GIK) program? Don’t you already have lots of companies

providing donated products?

Currently, only a small percentage of the CIA’s product needs are covered by donated GIK items. This means the college must source products through traditional means in order to execute its curriculum. We are always on the lookout for new appropriate GIK donations, both to defray expenses and to expose our students to high-quality products.

The company I work for has a Match-ing Gift Program. Can that help?

Yes. This is a very simple process that the CIA’s Gift Processor can assist you with. Simply visit www.matchinggifts.com/culinary.

If you have other questions about why your donation is important to the CIA, please feel free to contact one of our advancement officers at 845-905-4275.

I want my gift to have an impact on students and not go toward salaries.

mise en place no.68, February 2015 9

Palmer’s Annual Oyster SocialFor the second year in a row, CIA students

participated in an oyster shucking

competition at Aureole in New York City as

part of The Annual Oyster Social hosted by

Charlie Palmer ’79. This year, more than

250 attendees enjoyed a buffet featuring

unlimited oysters, great seafood, and

cocktails. A bluegrass band entertained the

crowd. For the oyster shucking event, CIA

students were divided into teams. Guests

were asked to pick a team and commit

a dollar value for every oyster shucked

during a three-minute period. Together

the students shucked 132 oysters, which

brought in donations exceeding $13,000

for Citymeals-on-Wheels. That number

was $9,000 more than the amount raised

last year!

CIA Launches The Food Business SchoolThe Food Business School, a new center

for executive and graduate education,

broadens the CIA’s commitment to the

future of food education and leadership.

The mission of FBS is to enable and

empower entrepreneurial leaders to

design, deliver, and lead transformative

innovations that address the world’s

most pressing food challenges. “There

are tremendous opportunities ahead—

all unfolding in a fast and dynamic

environment,” explains Dr. Tim Ryan.

“The CIA is proud to provide its special

talents and resources to create world-

class programs that will support a diverse

community of innovators as they acquire

the practical skills, knowledge, and

networks needed to be successful in the

broader food business.”

Registration has begun! Visit

thefoodbusinessschool.org for more

information.

Our “Kind” ThanksThe CIA is deeply grateful to the following

corporate donors of products or equipment.

Each has renewed or begun their gift-in-

kind relationship with the CIA between

June 3 and September 16, 2014:

Boggiatto Produce, Inc.

BSH Appliances

Bunge North America, Inc.

Central Milling Co.

Colavita USA

Cooper-Atkins Corp.

Dipo Induction

Driscoll Strawberry Associates, Inc.

Ecolab, Inc.

Gaylord Industries

Grassland Dairy Products, Inc.

Hero USA

KitchenAid Commercial

Peugeot PSP USA, LLC

Robinson Home Products, Inc.

Star Kay White, Inc.

Steelite International USA, Inc.

Sterno CandleLamp

Tuxton, Inc.

Villeroy & Boch USA

Wood Stone, Inc.

charlie palmer ‘79 and his team of cia students

www.ciaalumninetwork.com10

The CIA cannot function without the help of its alumni and friends. That sounds like a grand statement,

but it is absolutely true. The college relies heavily on the largesse of many to meet the enormous costs

of running an institution as large and as committed to excellence as the CIA. Every gift, large or small,

is critical. Every act of support is essential. Every moment spent with a student is priceless. This article

will take you on a journey through personal stories of giving to the CIA. The reasons people choose

to share their prosperity and their lives with the CIA are many and varied. But however they choose to

give, their generosity is always deeply appreciated by our students and the college.

By Nancy Cocola

Generosity Starts Here

It might be a cliché but

it’s still true; charity does

begin at home. At the CIA,

that phrase means before

we ever ask our friends

and alumni to support our

mission, we turn within

and ask faculty and staff to

make an annual donation

during our “15” campaign.

Unlike other colleges

where campaigns can last

for months, ours runs for a

short but very intense

15 days.

We try to make it fun

and engaging for staff

and faculty. One year we

did a spoof of America’s Got Talent and had employees showcase

their hidden gifts. They revealed skill at singing, dancing, karate,

and magic. Seeing the sometimes hilarious, sometimes amazing

personal side of our colleagues brought the whole CIA community

closer together. Last year, we had faculty and staff give “reviews” of

the changes they were seeing on campus as a result of the Building

on Excellence Capital Campaign. Through the reviews, we learned

about the personal ways

our curriculum and facil-

ity enhancements are

improving the educa-

tional experience for our

students and making

for a more enjoyable

working environment for

us all.

In the four years since we

kicked off the “15” cam-

paign, faculty and staff

contributions have grown

by more than 239%. In

2010, we raised $36,823.

In 2014, we raised

$125,000—with 45%

of all CIA employees

participating. Employee gifts range from $1 to $25,000. While the

majority of employees designated their gift to the Building on Excel-

lence Capital Campaign, others supported scholarships that are near

and dear to them like the Jim W. Heywood ’67, Brian Smith, and

Wayne L. Almquist Memorial Scholarship Funds. So, cliché or not,

we believe in the phrase “charity begins at home” and the resulting

benefit to our students.

The Ripple Effect

students with their chef-instructor enjoying a joke

mise en place no.68, February 2015 11

Hail Fellows

Two men have completely different stories to tell. Both are CIA grads

and Society of Fellows members. Each finds camaraderie, common

interests, and the opportunity to change lives in their role as Fellows.

They are Ben Katzenstein ’83 and Neal Nemerov ’96. Both are

members of the CIA’s Society of Fellows. Both have an enduring

respect for the impact their CIA education had on them. Both thrive

in the company of others who love the foodservice industry. And

both have a history of supporting the CIA in as many ways as

they can.

Ben Katzenstein always knew

that he would go into the family

business. Star Kay White, creator

of fine flavoring ingredients for ice

cream, opened in 1890. Founded by

his great grandfather and then run

by every subsequent generations of

Katzensteins, it was a small concern

that, almost 100 years later, still only

had 16 employees. To Ben’s way of

thinking, the company needed to

modernize to survive. But he wanted

to acquire more formal knowledge

and discipline so he could “bring

something to the table” when he

joined the company. He headed for

the CIA.

While at the college, Ben learned

many important lessons about

excellence, using the best products,

and, most important, food safety.

But it was the speaker at his

graduation who articulated a notion

that became Ben’s mantra at Star

Kay White. Chef Eliot Sharron said,

“You are graduating from the finest

cooking institution in the world; demand that others rise to your

expectations. Don’t diminish yours to theirs.” As it is with many

multi-generational family-run companies, change is often hard

won and sometimes painful. Ben came into the company in 1984

wanting to upgrade equipment that was pre-World War I and II,

choose only the finest raw ingredients to work with, use only the

best methodology, and develop more regimentation “on the line.”

He met with a great deal of resistance. But in the end, the changes

he fought for have meant that by 1998, the company business had

quadrupled. Today, Star Kay White has more than 100 employees

and produces more than 40 million pounds of product a year for

four out of the top five food manufacturers in the U.S. along with

many other smaller companies.

Now a CIA Fellow, Ben makes an annual donation of $2,500 to the

college. But he has also begun a gift-in-kind relationship, providing

the CIA with his excellent flavor extracts. Giving is something he saw

his grandparents and parents do regularly in their own community,

and he very much wants to follow in their footsteps. “My ultimate

goal is to start a Star Kay White Student Scholarship,” Ben says.

“I’m not quite there yet, but it is a

real goal. The CIA gave me the tools

to survive and thrive, and I hope

to pass along that gift to the next

generation.”

Neal Nemerov came to the CIA

after a long career in the finance and

business divisions of such companies

as Maxwell House, AMF, Harley-

Davidson, and Colt Industries. When

he left Colt, he was unhappy with

his work life and sought out a career

counselor to help him figure out his

next step. She told him that he only lit

up when he spoke about food. That

idea opened up possibilities he had

never considered. He visited the CIA.

“I was blown away by the atmosphere

and the kitchens,” Neal explained. “A

CIA education became my goal.”

He got his required six months of

industry experience volunteering in

the kitchens of the Stamford Senior

Neighborhood Council in Stamford,

CT. Once at the CIA, his hands-on

kitchen classes were eye opening and

harder than he thought they would be. But he felt he came away

with a lot of knowledge.

As a member of the Society of Fellows, Neal gets to enjoy the annual

group gatherings. “It’s like going to spring training for a baseball

team. I get to spend time with like-minded people and talk food,”

Neal explains. Over the years, Neal and his wife Jackwyn have gifted

the CIA with $130,000. Neal deeply believes that a CIA education is

life changing and he hopes that his gifts, and that of others, will be

used to enable more minority students to reap the rewards of a

CIA degree.

www.ciaalumninetwork.com12

Start ‘Em Young

When Greg Mezey ’06 began giving to the CIA, he was young

and fairly new to the workforce. That’s not the usual “profile” for

a CIA donor. But Greg had a very clear vision of what giving should

look like and almost immediately began walking the walk.

“Upon graduation, you know you have student

loans to pay off,” he explains. “But it’s

important to give, even a little bit,

because the money is for the person

right behind you.” Greg believes that

students should begin their giving

journey before they ever leave the

college.

“I wouldn’t be where I am today if not for the

CIA and Cornell,” he explained. “I do what I do because someone

helped me along the journey and the CIA was one of the stops. I

want the next generation to be stronger and better than I was. That

is my motivation.”

Greg’s journey has led him to become the director of food and

beverage at the Statler Hotel at Cornell University, where he teaches

and educates the 150 student employees. Greg loves to see his stu-

dents learn and go out into the industry and succeed. “It’s

the ripple effect.” Greg is also on the advisory

board for the Cornell School of Hotel Ad-

ministration/CIA Collaborative Degree

Program, and sees how his students

who go on to learn at the CIA are

“supercharged” with a culinary arsenal

and can go out and get great jobs.

Greg is interested in supporting the creation

of opportunities for students to learn outside the

curriculum. While at the CIA, he was a member of the Student Gov-

ernment Association, so he understands the importance of provid-

ing students with the time to discover their interests and affinities.

When he directs his donations, that is where he has them go.

Slow and Steady

Every year for the past 30 years, Herman Bender ’55 has sent in

his donation to the CIA like clockwork. If you do the math, you’ll

realize that it took Herman 30 years before he started giving back to

the college in 1985. But he had a good reason. For the first 10 years

after graduation, he was working as a pastry chef in fine hotels in

New York, New Jersey, and Florida; got a four-year degree at the

University of Miami; taught for a year at the CIA in New Haven;

and accepted a job as director of training for the Mister Donut

chain. Phew! But his race to success was not over. He left Mr. Donut

but ended up buying three of the company’s failing locations and

turning them around. He worked 12-hour days, six days a week for

years. Then he turned his attention to investing in real estate. At the

height of his success, he owned nine buildings. But in 1985, he had

a little breathing room and decided it was time to support the CIA,

a place that had given him an education on the GI Bill. “The CIA

taught me how to bake and cook,” Herman says. “It set me on the

right path for my life.”

He is now 82 years old and settled in Florida. He’s still active: travel-

ing, enjoying his friends, caring for his dogs, and writing that check

to the CIA every year…like clockwork.

“It’s important to give, even a little bit, because

the money is for the person right behind you.”

GreG Mezey ’06

mise en place no.68, February 2015 13

The Amendola Effect

Just out of high school, Michael Spears ’72 found he wasn’t really

interested in a traditional college experience. He went to work at

small hamburger and ice cream operations and,

though they were small, he saw a possibility for his

future. At the time, there were few culinary schools

and the CIA was the standout. “I enrolled and felt

very fortunate,” Michael says. “I know the CIA

shaped my young mind and offered me the disci-

pline and skills that have carried with me through

my entire life.” While at the college, Michael had

the good fortune to meet great chefs like Fritz Son-

nenschmidt and administrators like Joe Amendola.

After graduation, Michael worked for many years

in the industry before turning to real estate devel-

opment. Today he is in the hotel ownership business and enjoys put-

ting together deals to acquire and develop hotels. And it is through

one of his projects that he reconnected with the CIA.

Michael developed a golf course near Sea World in Florida. As an

owner, he would pass through and check in on operations peri-

odically. On one of those days, he happened

to glance down at the tee-time sheet and saw

the name Joe Amendola. Right there he had a

flashback to his CIA days. Michael caught up with

Joe on the ninth green, and the handshake they

shared out in the sunshine sealed a friendship

that lasted until the day Joe died. The two trav-

eled, attended conventions, dined, and went to

CIA events together. And that friendship recon-

nected Michael to the CIA.

Every year, he gives to the Joe Amendola Scholar-

ship Fund to honor his friend and mentor. Many

of our alumni experienced similarly powerful relationships with their

CIA instructors. For Michael, it was, and is, the “Amendola Effect”

that keeps him giving.

Doctors and Chefs, An Unlikely Combo

If you ask Dr. Joel Spiro, he’ll tell you that the similarities between

a pre-med student and a CIA student are obvious. “In pre-med, you

have to go in knowing what you want to be, stay focused, and work

very hard,” he says. “CIA students come with that same determina-

tion and drive, and the college develops highly

specialized skills.” Maybe that’s what has

attracted him to the CIA over the

years, or maybe it’s his love of food

and the act of breaking bread

with others.

As early as he can remember,

Joel ate well. Living in New York

City made that easy. He loved to dine

out, cook at home, and share meals with

friends. When he moved to Albany, NY back

in 1968 there weren’t a lot of great restaurants. Stepping into the

breach, he started the Albany chapter of the Confrérie de la Chaîne

des Rôtisseurs in 1977. He invited a bunch of friends, and “coerced”

others by offering them the opportunity to have a fine dining experi-

ence that truly focused on the presentation of the table, the food,

the wine, and the camaraderie.

In the 1990s, Joel’s friend Jules Epstein invited him to become a

Member of the Corporation (MOC) at the CIA. At that time, the

MOC was the organization of 400 dedicated supporters of the

college. Joel was asked to help transform the MOC into today’s

Society of Fellows, a smaller, more active group with an impact on

the CIA and its direction. Joel’s Fellow membership dues are used

to support student scholarships. But his involvement with the CIA

has always been multi-faceted. Whether he is

working with the Fellows to develop ideas

for improving the student experience,

donating rare wines to support

the silent auction at the CIA’s

annual Leadership Awards event,

purchasing a seat in the Marriott

Pavilion’s Ecolab Auditorium, or

attending Fellows’ weekends, Joel is

wholly committed to the CIA and has been

for decades. Because of his staunch support, clear

appreciation for the college’s mission, and generosity over the

years both monetary and through his actions, he was recently asked

to join the CIA Board of Trustees. Joel knows that the future holds

unlimited possibilities for the CIA, and he is delighted to be able to

contribute yet again.

“In pre-med, you have to go in knowing what you want to

be, stay focused, and work very hard. CIA students come with that same

determination and drive.”dr. Joel Spiro, TruSTee

joe amendola teaching ice carving

www.ciaalumninetwork.com14

Changing Lives, One Student at a Time

Karen Masri Craddock ’95 knows the value of having a good

mentor and real financial support. While working at a B&B in Colo-

rado, Karen discovered that she could cook! The inn’s owners of-

fered to send her to culinary school

in the hopes that Karen would one

day take over the B&B from them.

Not wanting to be tethered to their

dream, she applied to the CIA on

her own. While at the CIA, aid came

in the form of the Marvin Shanken/

Wine Spectator Award and the Hos-

pitality and Tourism Management

Scholarship, which helped her live

her own dream.

She experienced real mentoring

while working with Tom Colicchio

during her externship at Gramercy Tavern. “Tom was incredible,”

Karen says. “I was the restaurant’s first extern, and he took me

on based on my level of motivation alone. I gleaned so much from

him.” She returned to Gramercy Tavern after graduation, and from

there she moved to Alan Tardy’s Follonico. Ultimately she moved into

the private sector as a personal chef.

However, the call to join her father at Smith Barney (now Morgan

Stanley) and eventually take over his book of business when he

retired was loud, and Karen entered

the world of finance. But she never

forgot her connection to, and ap-

preciation for, everything she learned

at the CIA. Her wish to have a more

immediate impact on the college

led her to become a member of the

Alumni Council, helping to spearhead

the wildly popular “Run for Your

Knives 5K Scholarship.” Today, she

adds to her contributions by being

a CIA Mentor. “What I love about

mentoring is that you have a direct

impact on someone’s life,” explains Karen. “If a student is coach-

able and receptive, mentoring is one of the greatest feelings in the

world.” Karen shares her time, experience, perspective, and advice

with students who are now living their own dreams—an invaluable

gift to the student and the college.

A Legacy of Love

To hear his sister Alyson tell it, Ted Owles ’87 was an extraordinary

man. And when you look at his personal and professional achieve-

ments, you see absolute evidence of her words. It seems that his

sense of humor, charm, skill, and dedication to excellence drew

people to him, and earned him professional respect wherever he

went. A Florida native, Ted began his fascination with the kitchen

while working at Walt Disney World. On his days off, he began to

frequent a local restaurant owned by a former board member of the

CIA, who encouraged Ted to attend the CIA.

Ted just loved his time at the college and excelled while here. For

graduation, Alyson and her parents flew up from sunny Florida only

to be met by a freezing Hudson Valley winter. Students were outside

in their chef whites and toques carving an ice block into a work

of art. Alyson was very impressed with the students’ dedication.

The family was ecstatic as Ted received honors at the graduation

ceremony. They felt glad to have gotten a glimpse of the world that

had made Ted so happy and fulfilled.

After graduation, Ted worked in several restaurants before opening

Raspberries Gourmet Catering in his hometown of Winter Park, FL.

After many years of building up the business, Ted realized he was

meant to be working with other chefs, potentially doing training.

He took work with the Brinker Company, which owned Chili’s,

Romano’s Macaroni Grill, and other chains. His location ultimately

became the “training restaurant” for all of the Central Florida loca-

tions, with Ted serving as the training manager. Then the call came

from the Brinker organization headquarters asking him to become

operations chef in charge of restaurant menus in Texas. Ted couldn’t

pass up the opportunity. He eventually moved his two sons, Austin

and Nathan, to Texas to be with him. Loving his time with them, he

became a Little League coach, and even led his division to the Texas

Little League Championships. All this joy and success was sitting well

with Ted until one day, quite unexpectedly, an aneurysm took his life

at age 47.

As you can imagine, this event rocked his family’s world, but also

that of his friends and colleagues in Texas and Florida. To honor his

memory, shine a light on his gratitude for his time at the CIA, and

recognize his passion for his profession, Alyson has arranged for

her properties to be liquidated upon her death and placed into a

scholarship in Ted’s name. It is Alyson’s goal that Ted will always be

remembered through a legacy of love.

karen and husband christopher flanking student at 5k run

mise en place no.68, February 2015 15

Innovation and Thought Leadership

Over the last decade, Ventura Foods and the CIA have continued to ex-

pand their partnership in an effort to build upon their mutual dedication

to the science of food research and menu development for the foodser-

vice industry. This relationship has focused on extending foodservice edu-

cation, product and process development, and culinary research offered

through the endowed Ventura Foods Center for Menu Research and

Development, a state-of-the-art culinary training facility at our California

campus. In addition, Ventura Foods has supported important CIA leader-

ship conferences like Worlds of Flavor® and Menus of Change®.

Through student scholarships, gift-in-kind donations, and hiring CIA

graduates, the company has proven to be the type of partner that is

helping the CIA change lives. Paul Bulman ’98, Ventura’s senior catego-

ry marketing manager says, “We look forward to our continued partner-

ship, and working together to reinforce the commitment to foodservice

innovation and leadership, two areas of focus valued by both Ventura

Foods and the CIA.”

One-of-a-Kind, Gifts-in-Kind

From chocolate to equipment, the CIA is blessed to have relation-

ships with many generous companies that give to the college year in

and year out. Two such friends are Barry Callebaut and

Cres Cor. Equal in their importance to the educa-

tion of our students, they are especially

appreciated by those who benefit from

their generosity.

Barry Callebaut, the largest manufac-

turer of chocolate in the world, takes its

complex product very seriously. Alexan-

dra Urbe speaks for the company when

she says, “By donating chocolate, we create

a link to the source—the key establishments where

knowledge resides and creativity and passions are sparked.”

Recognizing that chocolate is an expensive ingredient, Barry Cal-

lebaut wants to provide our students with access to quality ingredi-

ents and chocolate experts. By stepping in at the early stages of our

students’ education, the company hopes they will fall in love with

Callebaut chocolate and let it inspire them throughout their culinary

careers. Jeff Kulhawy ’94, regional sales manager, says, “As a CIA

graduate, I’m proud to see students being taught using Cacao Barry

and Callebaut, a premium chocolate used by the best pastry chefs in

kitchens around the world.”

Cres Cor has led the industry in mobile foodservice equipment since

1936, when George T. Baggott started the company. It remains a

family-owned and -operated business. So as you can

imagine, relationships are at the core of what

makes Cres Cor so good at what it does.

And it was a friendship forged between

Mr. Baggott and Joe Amendola,

then vice president at the CIA, that

brought Cres Cor into our kitchens.

The company has filled the kitchens

and ware-washing rooms on all our

campuses with heating cabinets, Roast-N-

Hold™ dish dollies, proofers, utility cabinets, and

so much more!

“Cres Cor has always recognized the need for quality and reliable

tools in the hands of professionals and what better place to start

than CIA?” says Jim Miller ’76, Cres Cor’s business development

manager. “We see many of today’s leaders with their roots connect-

ing back to the CIA. When a chef finds a durable tool that works for

them they will stay with that brand. We believe in supporting those

that support us as well.”

“We see many of today’s leaders with their

roots connecting back to the CIA...We believe in supporting those that support us as well.”

JiM Miller ’76

students in culinary science lab

www.ciaalumninetwork.com16

Sponsors Making the Difference

The CIA’s annual Leadership Awards event is the

college’s primary fundraiser for student scholar-

ships and a real celebration. During the evening,

we take time to honor key figures in the food-

service industry who have changed the way we

look at the interdependent issues of food, health,

sustainability, and culture. Every year, we ask our

friends and colleagues to join us for this exciting

event. And every year, several of our corporate

friends offer to sponsor the evening. A new ad-

dition to that group last year was Paramount

Farms, Paramount Citrus, and POM Wonder-

ful. Proud of its healthy products, the company

believes it makes sense to partner with the CIA.

“We want to expose chefs from the foodservice

and restaurant sectors to our healthy products.

From lemons and limes to California-grown man-

darins and Sweet Scarletts—the sweetest Texas Red Grapefruit—

and from Paramount Citrus navel oranges to POM Wonderful pome-

granates and Wonderful Pistachios, we want to arm the best chefs

in the world with premium, healthy, high-quality

products that are versatile and can work in many

different usage occasions,” says Scott Owens,

vice president of sales, Paramount Citrus.

For a decade, POM Wonderful has partnered

with nationally recognized chefs in its Chef Series

program to showcase the versatility of cooking

with pomegranates. Many of the chefs they col-

laborate with are CIA alumni. “We appreciate the

superior skills and experience that chefs develop

at the CIA, and want the CIA’s future culinary

leaders to regularly use our premium products

in their restaurants,” explains Dahlia Reinkopf,

senior director of marketing, POM Wonderful.

In working with the CIA and sponsoring our most

important student scholarship fund-raising event,

POM is actively supporting the future of our in-

dustry and helping to change individual lives by working closely with

the CIA and sponsoring its activities.

What’s in a Name?

The question “What’s in a name?” is not easy

to answer. In the arena of philanthropy, people

“lend” their names to everything from buildings

to bricks and conference centers to classrooms. At

the CIA, we honor the generous contributions of

the living and those who have passed by celebrat-

ing their names in places where we can share our

pride and gratitude for their commitment to the

college. With our capital campaign in full swing,

there are many naming opportunities available to

those who wish to demonstrate their commitment

to, and love for, the CIA.

Most recently, our longtime friends, the late Mary

and Francesco Giambelli, directed a significant gift

to the CIA. In honor of their legacy, the college

has named the Mary and Francesco Giambelli

Foundation Atrium Lobby (see p. 28). Now ev-

eryone who enters the Marriott Pavilion’s lower level will remember

the Giambellis and their pioneering work in Italian fine dining. Last

fall, we dedicated The Louis Greenspan Lobby on the Pavilion’s

upper level, in honor of Daniel Curtin, Dr. Gary Koch, and The Louis

Greenspan Charitable Trust—all steadfast sup-

porters of the college.

And now, thanks to our dedicated board mem-

bers and their spouses, those who participate in

our leadership summits in the Pavilion’s confer-

ence center will be educated in the Carla and

Stephen Cooper and Jon and Sharon Luther

Seminar Rooms.

When Cristina Mariani-May, co-CEO of Banfi

Vintners, America’s leading wine importer, said,

“We are selling not just wine, but a way of life.

It’s about something slower, calmer, and more in

touch with family,” we knew one of the stu-

dent lounges in the Student Commons would

align perfectly with her sentiments. The Banfi

Vintners Foundation Lounge will encourage

students to relax, socialize, and continue educa-

tional discussions in an intimate, informal environment.

So, what’s in a name? Support, love, quality, excellence, memories,

and legacy, that’s what.

dan curtin and dr. ryan at dedication of the louis greenspan lobby

mise en place no.68, February 2015 17

A Foundation for Giving

When Steve Ells ’90, founder and CEO of Chipotle, started the

Chipotle Cultivate Foundation, he had a very clear vision for its pur-

pose. “The Chipotle Cultivate Foundation is meant to expand upon

Chipotle’s philanthropic efforts and help us advance our mission to

change the way people think about and eat fast food,” he explains.

“Quite simply, the motivation was to establish a foundation that

could provide funding to organizations that are working to promote

responsible farming, wholesome food, and healthful eating.”

Chipotle’s philanthropic efforts are focused on its absolute commit-

ment to positively change the nation’s food and farming systems by

finding the best ingredients raised with respect to the environment,

animals, and farmers, within the local communities. Through the

Foundation, Steve is looking to accomplish the same kind of thing—

making better food more widely available—but in ways that expand

upon what he is doing with his company.

Steve frames three different ways he envisions giving. “Having

studied there, I have a personal connection to, and a lot of respect

for, the CIA. As an individual that’s enough for me to give back to

the college,” Steve explains. “When a business makes a philanthropic

contribution, there is generally some expectation of a return on that

investment, whether an actual return or some measure of exposure

or publicity. A foundation doesn’t have the same expectations. It

exists for the sake of fulfilling a philanthropic mission. Of course, our

Foundation wants to see progress from the organization or program

we are supporting, but it’s not the same kind of measurement we

look for from an investment coming from Chipotle.” Steve believes

that these three approaches complement one another and have a

positive impact at both the local and national level.

For the Foundation to support the CIA, there needed to be specific

programs that aligned with its mission. The college’s four-season

sustainable teaching garden was just such a program. “A curriculum

that is focused on sustainable foods at one of the country’s best

culinary colleges will play an important part in advancing our com-

mitment to sustainably raised food,” explains Steve. “Having classes

of future chefs who are schooled in the importance of sustain-

ably raised ingredients could go a long way to fueling demand for

ingredients that meet our high standards, and give more consum-

ers access to better food. That’s exactly what we are trying to do

in our efforts to change food culture, and it made a lot of sense to

us to support a program that stands to perpetuate that same food

philosophy.”

And so, when a foundation offers its support to the CIA, it is

because our goals and missions are closely aligned, magnifying the

opportunities for long-term success for both organizations. We are

grateful to all the foundations that support our efforts, and espe-

cially glad to be partnering with the Chipotle Cultivate Foundation

and Steve.

These are just a few of the hundreds of personal stories about what

motivates and inspires our alumni and friends to give to the CIA. We

hope that by reading them, you will find your personal inspiration to

do the same.

www.ciaalumninetwork.com18

Following the Presidential TrailNever let it be said that the life of a college president is routine.

In fact, whether President Tim Ryan is reaching out to foster new

educational enterprises to enhance our students’ experiences,

forging philanthropic partnerships that help support the college’s

long-term mission, or participating in a YouTube event that

highlights the fight against a ghastly disease, no two days are

alike and every day has a purpose.

Supporting a Great CausePresident Ryan and his wife Lynne attended a fundraiser at The

River Café for Gerry Hayden ’86, a highly regarded chef in

New York City. Tragically, Gerry contracted ALS (Lou Gehrig’s

disease) several years ago. Staggering medical bills and the cost

of his ongoing care have inspired his friends and colleagues to

host a number of fundraisers in his name. Present at this event

were Charlie Palmer ’79, David Burke ’82, Bryan Voltaggio

’99, and a slew of other CIA and River Café alumni. It was a

great evening for a very worthy cause.

Oh, and when Tim was challenged by CIA Trustee Thomas

Keller to take part in the ALS Ice

Bucket Challenge, he accepted.

Always the chef, Tim

stylishly completed the

challenge wearing his

chef whites and using a

copper pot filled with

ice, while overlooking the Hudson

River. To watch Tim take the ALS

Challenge, visit http://youtube/

YIoqycIH4ZM.

Preserving Quality of Campus LifeTim recently broke bread with Mike

and Patrick Gartland. Mike has been

a longtime supporter of the CIA in

his role as administrator of the James

J. McCann Charitable Trust—a generous financial contributor to

many of our campus projects. Most recently, the Trust gave the

CIA a major gift expressly for the acquisition of the former Coco’s

Restaurant site on the Hyde Park campus’s northern border. This

type of purchase not only keeps the college viable for expansion in

the future, but also protects the quality of life on campus today by

controlling development of our surroundings.

Bringing Like Minds TogetherAt the recent Hudson Valley Beer, Wine, Spirits, & Cider Summit

2.0 held in the Marriott Pavilion, Tim was presented with the

Hudson Valley Economic Development Corporation’s first-ever

Visionary Leader Award. Larry Gottlieb, CEO of the Corporation,

made the presentation, saying, “The Visionary Award is presented

to those outstanding individuals whose leadership, creativity, and

commitment to excellence set the highest standard in the food

and beverage industry for others to follow.” The award itself was

created on a 3-D printer and represented a wine barrel that opened

to reveal an apple, wheat, and grapes—all the ingredients for great

beverages, wines, and spirits.

mise en place no.68, February 2015 19

We are committed to giving our students a well-rounded college

education. That means providing opportunities for them to learn

outside the classroom. From world-renowned chefs to authors and

poets, and from strong student club support to providing ongoing

classes in the fitness center, we want our students to expand their

world and be exposed to new ideas. Up until now, we haven’t had a

venue large enough for the full student body to comfortably gather.

The Marriott Pavilion, with its Ecolab Auditorium and a state-of-

the-art conference center, makes it possible to expose our students

and greater community to a wide variety of programs. Most recently,

students had the opportunity to watch a demonstration by the

originator of molecular gastronomy and enjoy professional theatrical

performances.

Learning from a Pioneer French chemist and culinary science expert Dr. Hervé This

(pronounced “Teees”) visited the Hyde Park campus in October 2014.

Founder and president of educational programs for the Institute for

Advanced Studies of Taste at the University of Reims, Dr. This is

known for coining the term “molecular gastronomy.” He was the

first to explain the mechanism of culinary transformation during

certain cooking processes. Dr. This inspired a generation of renowned

chefs like Spain’s Ferran Adrià, England’s Heston Blumenthal, and

America’s Grant Achatz ’94.

His visit was much anticipated by students enrolled in the CIA’s

culinary science bachelor’s degree program, with whom he spent

considerable time. He then went on to hold a demonstration for

the entire community in the Marriott Pavilion that showcased his

culinary philosophy of “note-by-note” cuisine.

Experiencing Top-Flight TheaterThe Culinary Institute of America and Half Moon Theatre,

the Hudson Valley’s leading year-round professional theater

company, joined forces this year to bring New York-style theatrical

performances to the Marriott Pavilion’s Ecolab Auditorium.

Now entering its eighth season, Half Moon Theatre (HMT) is a

Hudson Valley-based company of actors, directors, playwrights,

designers, and producers who have worked extensively in New York

and Los Angeles, as well as at regional theaters around the country.

The theater company offered our students discounted tickets to

the Inaugural Benefit Gala on October 25, 2014 that featured Tony

Award-winning actress Cady Huffman performing her show, And She

Can Sing. Free tickets to a Kander and Ebb musical review, The World

Goes ’Round, were also provided for interested students, staff, and

faculty.

By offering our students opportunities that encompass all of the arts

and sciences, we are providing a more well-rounded education and

better preparing them for the real world.

A Well-Rounded Education

cast members and director of the world goes ‘rounddr. hervé this

20

$ 2 8 2 , 8 9 5That number represents the amount of money CIA bachelor’s degree students have raised for

charities and CIA student scholarships between September 2009 and October 2014! They did it

while completing the capstone project for their Foodservice Management course, led by Professor

Pat Bottiglieri. Students design and execute an event that is marketed to the public. They are

totally responsible for menu, beverage selections, marketing strategies, facilities design, budgeting,

forecasting, purchasing, and inventory control. Front- and back-of-the house managers are selected,

a theme decided upon, and they are “off to the races.”

These aren’t just exercises in event planning. They are, ultimately, fund-raising events that help to

build a culture of philanthropy within our student body. After students select a local charity and

a CIA scholarship fund they wish to support, you can find them out in the community requesting

donations for the evening’s silent auction. Anyone who has solicited donations knows that it is,

in equal parts, a lesson in humility, confidence building, and human nature. Our students do a

fantastic job.

The surplus revenue from each event is divided between the selected funds. Over the years,

donations have been made to such community organizations as Miles of Hope Breast Cancer

Foundation, The Wounded Warrior Project, Ronald McDonald House, the American Red Cross,

Dutchess Land Conservancy, the Dutchess County SPCA, and the Children’s Home of Poughkeepsie,

to name a few. CIA scholarships like the James W. Heywood ’67, Wayne L. Almquist, and

Brian Smith Memorial Funds; the Side Towel Scholarship Fund; and others have been the recipients

of donations. These funds directly benefit our own student body.

Take a look at some of the terrific events planned and executed by our students.

21

L e D i n e r e n B l a n c

H a r v e s t o n t h e H u d s o n

L a M e s a : L a t i n T a b l e

B l a c k & W h i t e , S p l a s h o f R e d

S w i n g I n t o S p r i n g

D i x i e D o w n t h e H u d s o n

G a t s b y : A n E v e n i n g o f O p u l e n c e

B i g B a n d , S a l u t e t o O u r T r o o p s

ladies from the 80s jehangir mehta ‘95 demos “the mighty mushroom”

associate professor doug miller ‘89 gives a tour of the new beverage garden

students prepare creative cocktails for alumni reception

vera eisenberg ‘00 and kersti bowser ‘00 reconnect

2014This year’s alumni homecoming event, held

October 24–25, was a smashing success. Everyone

who came got to enjoy excellent eats, including

the opportunity to indulge at three food trucks

owned by our alumni; a viewing of the movie Chef

and a panel about the life of a “food trucker”; 11 different creative cocktails developed

by our students; a spirited “Run for Your Knives” 5K that had everyone cheering; on-the-

spot distribution of $33,620 in student scholarships garnered from our alumni supporters;

culinary trivia games; and the opportunity to participate in three different demos and

presentations by renowned alumni chefs. A great time was had by all!

students prepare creative cocktails for alumni reception

tim ryan ‘77 (right) and mark erickson ‘77 (left) remi-nisce over their class yearbook with a fellow alum

donors peter ‘97 and andi holt with their scholarship recipient

back: alan archer ‘93, steve swofford ‘97, brooke brantley ‘97, ken ludwig, jim binner ‘90 front: robert kabakoff ‘86, pete blohme ‘86

student runners and their supporters

left to right: james contino, walter zuromski, sue scott, phyllis flaherty, gina pio-crossman, philip dunn, priscilla nuwash, and norm nuwash—all class of 1974!

www.ciaalumninetwork.com24

Book ShelfVOLT ink.By Bryan Voltaggio ’99

and Michael Voltaggio

Two brothers, so alike in

their passion for their

craft and so different in

temperament and style,

have come together

to create a cookbook

that demonstrates,

with exquisite clarity, where their

tastes converge. Named for their two restaurants, VOLT

ink. is an amalgam of their approach, recipes, and successes.

Beautifully photographed, the book features images that give

you a glimpse into the way the brothers work in their respective

restaurants. In addition, the book is woven through with Bryan

and Michael’s stories about their shared childhood memories,

work, and culinary philosophies.

The Texas Food BibleFrom Legendary Dishes to New ClassicsBy Dean Fearing ’78

Dean Fearing,

considered the “Father

of Southwestern

Cuisine,” shares

the best traditional

and modern dishes

from the Lone Star State in his new

cookbook. He takes readers through Texas culinary

heritage, the classic preparations involved, and the expansion

and fusion of foods that create Southwestern cuisine. Included

are step-by-step methods and techniques for grilling, smoking,

and braising, as well as a list of must-have pantry items that will

get you ready to begin cooking the “Southwestern Way.”

Truly Texas MexicanA Native Culinary Heritage in RecipesBy Adán Medrano

In Truly Texas Mexican,

CIA Fellow Adán

Medrano shares

his insights into

today’s Texas-

Mexican cuisine—a blend

of techniques and flavors passed down

from generation to generation of Mexican-Americans

and informed by modern ingredients. His 100 delicious

recipes and personal anecdotes reveal the mouthwatering

interconnectedness of culture, identity, community, and

cuisine.

School of FishBy Ben Pollinger ’97

In this beautiful

and very accessible

book, Ben Pollinger,

executive chef

at Michelin-star

Oceana in New

York City, shares

his considerable

knowledge to help

demystify seafood. He

takes the reader through the various

techniques of working with fish, from braising and

broiling to grilling and poaching—organizing each section by

degree of difficulty. His “fish-ionary” categorizes fish types,

making it easier to choose just the right substitutions based on

what’s fresh in your area. This is the perfect gift for the fish lover

in your life who longs to expand his or her repertoire and skills.

mise en place no.68, February 2015 25

KUDOSACF Gives Nod to CIA Restaurants and GradsTwenty restaurants across the United States were recipients

of the 2014 Achievement of Excellence Awards from the

American Culinary Federation (ACF) at the organization’s

national conference last summer. The Culinary Institute of

America’s American Bounty Restaurant, Bocuse Restaurant, and

Ristorante Caterina de’ Medici were among those acknowledged.

“Achievement of Excellence Awards are presented to foodservice

establishments that go above and beyond to promote the culinary

industry and provide customers with a rewarding experience,”

said ACF President Thomas Macrina ’76. “The Culinary

Institute of America’s commitment to providing hands-on

learning opportunities for its students through these restaurants is

noteworthy.”

In addition, nine graduates and the CIA were honored at the

organization’s awards event held during the ACF national

conference:

• Roger Kelly ’76, Charles Carroll ’86, and the CIA,

ACF President’s Medallions

• Michael Garbin ’76, Chef Professionalism Award

• Scott Gilbert ’83, Chef Good Taste Award

• Rick Moonen ’78, Celebrated Chef Award

• Gale O’Malley ’67, Joseph Amendola Award

• Michael Rigberg ’74, Paul Santaularia ’85, and Jeffrey

Mitchell ’93, named fellows of the ACF’s honor society, the

American Academy of Chefs

Serving Up Gold at SkillsUSALeonela Montas ’14 took the gold medal for Restaurant Service in

the postsecondary division at the 2014 SkillsUSA in Kansas City,

MO. This was the first time the CIA had competed in the category

of service, and we are pleased that Leonela came home with the

gold medal. Contestants are tested on skills required in front-of-

the-house service at a fine restaurant. The focus is on guest service

and relations in the dining room: table setup; greeting guests;

reservations procedure; presentation of menus; description of food,

drinks, specials of the day; taking orders; serving each course and

clearing; preparation and presentation of the check; and closing

remarks. Contestants are also judged on personal appearance,

table-side manner, professionalism, ease with guests, courtesy,

general knowledge, and technical and verbal skills.

Bringing the South Home to James Beard HouseGus P. Silivos ’82 and classmate Irving Miller ’82, along with

three other Pensacola Celebrity Chefs, were invited back to the

James Beard House for an unprecedented fourth consecutive year to

present a dinner entitled “Southern Inspired: Fresh from Florida’s

Gulf Coast.” The event, which was held on October 1, 2014,

showcased the Pensacola Bay area’s signature culinary offerings and

was hosted by Visit Pensacola! Family, friends, and fans who were

not able to attend had the option to stream it live using the James

Beard Foundation’s new Kitchen Cam.

gus silivos ‘82

mise en place no.68, February 2015 27

Friend and Family to the CIABy Gail Jones

Colavita is one of the most venerable names in the CIA’s inner

circle of trusted corporate partners. In 2001, the CIA and Colavita

celebrated the grand opening of the Colavita Center for Italian

Food and Wine on the Hyde Park campus. The event marked the

culmination of a joint effort to enhance the Italian cuisine and wine

curriculum carried out in the college’s Ristorante Caterina de’ Medici.

It also highlighted a corporate friendship that has strengthened into a

family relationship.

Giovanni Colavita founded the Colavita Olive Oil and Pasta company

in 1948, in the town of Campobasso, Italy. His grandson Giovanni is

currently Colavita USA’s CEO, while his cousin, Andre, is CEO of

Colavita Italy, operating out of Rome.

One of the often-told family stories relates to the founding of Colavita

USA. In 1978, while honeymooning with his bride in New York,

Enrico Colavita had a chance meeting with John J. Profaci, a broker

for food distributors. With a simple handshake, Enrico and John

struck a deal to make John the company’s U.S. olive oil importer.

Mr. Profaci is credited with opening the American market to genuine

Italian extra virgin olive oil—an initiative that changed the way

Americans ate. Today, all four of John Profaci’s sons—Joe, John Jr.,

Anthony, and Robert—hold key positions in Colavita USA.

It was in 1994 that

Colavita USA, Colavita

Italy, and the Profaci

family pledged the

lead gift to launch the

fundraising campaign for

the Colavita Center for

Italian Food and Wine.

Since then, Colavita

USA has been a steady

supporter. Year after year,

the Profacis sponsor the

CIA Leadership Awards.

In addition, the company

has sponsored several

CIA Worlds of Healthy

Flavor® and Healthy

Kitchens, Healthy Lives™

leadership conferences.

The company’s latest

gift-in-kind agreement

will keep the college’s

kitchens stocked with olive

oil. There is even a John J. Profaci Legacy Endowed Scholarship, which

further supports the college’s mission.

The family’s mission extends far beyond its work with the CIA. They

are extensively involved in nonprofit health and wellness organizations.

They sponsor Colavita Racing, Inc., the largest recreational cycling

organization in the U.S.; and the Colavita Children’s Foundation, which

helps children whose lives have been marred by economic hardship.

All of this speaks volumes about the company’s culture of social

responsibility. But it was a gift from the sons to the father that touched

the CIA family the most. Through a special fund-raising effort led by

Joe, John Jr., Anthony, and Robert, the sons were able to surprise John

and his wife Connie with the unveiling of the Profaci Tower Room—La

Torre John J. Profaci—the private dining room on the second floor of the

CIA’s Colavita Center.

And in recognition of his company’s influence on the evolving American

palate, and in honor of his support of the CIA’s mission, President Ryan

inducted John J. Profaci into the CIA Hall of Fame in 1999.

Dr. Victor Gielisse, the CIA’s vice president of advancement and

business development, says, “It’s a rare corporation that operates with

an emphasis on health, family, and philanthropy the way this one does.

Our relationship with Colavita has only improved with age.”

Gail Jones is a CIA Advancement Officer.

left to right: joseph, john sr., anthony, john jr., and robert profaci

www.ciaalumninetwork.com28

Francesco and Mary Giambelli Francesco and Mary Giambelli Endowed Scholarship Fund

What motivates you to give?

The directors of The Francesco and Mary Giambelli Foundation,

Inc., have been charged with the task of fulfilling the wishes of the

late Francesco and Mary Giambelli. Mr. and Mrs. Giambelli were

consummate restaurateurs. Their venues in New York City—the

original Giambelli’s Ristorante, Mercurio Ristorante, and the flagship,

Giambelli’s 50th Ristorante—were renowned for top-quality delectable

Italian cuisine, fine wines, and superb hospitality. Behind the scenes,

Why Give?Frank and Mary were terrific business people who understood the

economics of running a profitable restaurant better than most. Their

eagle eyes were on every movement in the dining room and kitchen,

and they knew how to make sure that their guests were comfortable,

well served, totally sated, and eager to return for another great

meal. In the early years, Frank elevated the spaghetti and meatballs

concept of Italian food by introducing Northern Italian recipes to the

American audience. He was an early innovator and was admired and

honored many times by his colleagues in the restaurant industry.

What makes giving meaningful?The mission of the Giambelli Foundation includes perpetuating

Italian culture and enabling others to continue the tradition of great

Italian cuisine and warm hospitality demonstrated by the Giambellis.

Contributing to the CIA in memory of Frank and Mary Giambelli

will assist the college as they train the next great generation of

restaurateurs and industry professionals to carry on the tradition of

helping people enjoy one of life’s finer pleasures.

How do you give?The Francesco and Mary Giambelli Foundation, Inc. has already

started honoring its mission by making a major pledge to the

CIA Building on Excellence Capital Campaign, and funding the

Francesco and Mary Giambelli Endowed Scholarship. In addition, the

Foundation has given the CIA a bronze statue of Mercury, which was

the namesake of the Mercurio restaurant and had an honored place in

the Giambelli restaurants. Other memorabilia—including menus, press

clippings, photographs, and a Guinness Book of World Records plaque

memorializing the purchase of the world’s largest white truffle by the

Giambellis at a charity auction—have all been donated to the college.

These items comprise the history of the Giambelli restaurants and are

a microcosm of the restaurant industry in New York City in the mid-

twentieth century. It was the hope of Francesco and Mary Giambelli

that CIA students would garner some valuable insights from these

items and that the spirit of their legacy would live on at the CIA.

29

Giving’s ImpactCiro Vincenzo Fodera ’14Bachelor’s Degree in Culinary Arts ManagementRecipient: Francesco and Mary Giambelli Endowed Scholarship

Describe your life prior to coming to the CIA.I was young when my father passed away and was left to take care

of my mother and my two younger brothers. At 13, I worked in

restaurants to help support my family by lying about my age. Despite

the hard work, I came to love what I was doing. One of my jobs was

as an apprentice chef at Red Rock Country Club in Las Vegas, where

the chefs were mostly CIA graduates. They did their best to teach me

everything that they had learned at school.

What motivated you to attend the CIA? Executive Sous Chef Ciro Cucciniello ’01 inspired and pushed me

to attend the CIA. At first, the CIA seemed like an impossible dream.

But chefs at Red Rock Country Club told me that going anywhere

other than the CIA would be a waste of my potential. The alumni that

graduate from the college are some of the best professionals in the

industry. Luckily, I initially received a scholarship from the Epicurean

Charitable Foundation of Las Vegas to help me attend.

What were your college highlights?I’d say being a part of the Bocuse d’Or, seeing Ferran Adrià, and

meeting master chefs in person were highlights for me. However,

going to France as part of my food, wine, and agriculture course was

the most eye-opening experience of my college career. We spent three

weeks traveling, eating, drinking, visiting museums, talking to chefs,

visiting vineyards, talking to winemakers, and just becoming worldly.

Another highlight was learning about beer making in Professor Doug

Miller’s brewing class. And, of course, had it not been for the Mary

and Francesco Giambelli Endowed Scholarship that I received, I could

not have completed my bachelor’s degree.

What are your plans for the future?With help from the CIA Career Fair, I obtained a job at the Taj Hotel

in Boston, MA, and hope to move up the ranks there. I also have plans

to start small-batch production of my own beer as a side business. My

long-term plan is to open my own catering business in Las Vegas. And

my CIA experience has inspired me to want to teach. I hope one day

to return to the college to do just that. I plan to donate a lot of time

and energy into starting my own scholarship fund for the CIA.

www.ciaalumninetwork.com30

A Literate BakeryStir together a huge supply of used books, a school system in need,

and a location like the incredibly popular Kilauea Bakery. Toss in a

dollop of volunteerism and the sense of community on Kauai Island,

HI, and you’ve got a recipe for philanthropic success.

When Thomas Pickett ’81 noticed the local Borders was closing, he

had a brainstorm. On the bookstore’s last day, he bought three of its

sturdiest wooden book carts. He placed one in the high-traffic area

of his bakery and gave the others to establishments nearby. Everyone

began calling it the Kilauea Bakery Book Shelf. Thomas filled the cart

with books from thrift shops, customers, and families. And since the

bakery lends itself to relaxing and browsing through books, he had a

success on his hands. He asks only that customers make a one- or two-

dollar contribution if they want to take a book home. Over the past

2½ years, the bakery’s cart alone has raised $26,000—enough money

to fund two part-time teachers in the elementary reading mastery

program that was cut just before he began this project.

Thomas’s commitment to his community is long-standing and

deeply appreciated. Kilauea Elementary School Principal Sherry

Scott Gonsalves says, “Besides establishing the Kilauea Bakery Book

Shelf, which has encouraged the love of reading in both children and

adults, Thomas has sponsored a ‘Student of the Week’ award in every

classroom for almost two decades.” Seems like Thomas is cooking up

more than just great food at his Kilauea Bakery.

Coming Full CircleWhen Robert Kabakoff ’86 set up a student scholarship at our

San Antonio campus, he didn’t think much more about it, as soon

after he decided to shift his annual donation to support the Alumni

Homecoming 5K Walk/Run. But one day, while interviewing a job

candidate, he came face-to-face with the recipient of his scholarship.

“I really cannot tell you the impact it had on me when I learned that

the person I was talking to had received my scholarship,” says Robert.

“Talk about investing in the future and seeing your commitment to

the CIA come full circle!”

Brit Milam ’13 was the eager interviewee who mentioned to Robert

that he had received the Kabakoff Scholarship. “I think of my

education at the CIA as an investment in my future,” says Brit. “Who

would have thought that Mr. Kabakoff and I would both receive so

serendipitous and direct a return on our investments.” Robert was

so impressed with Brit’s attitude and energy that he created a unique

manager’s position to take full advantage of Brit’s potential.

Paying It Forward

robert (left) and britthomas (right) and wife katie with the kilauea bakery book shelf

mise en place no.68, February 2015 31

chef for Family Services’ sixth annual

Guest Chef Series. Each year, a chef is

invited to demonstrate and share dishes

inspired by a theme. This year, Michael

prepared dishes based on a presidential

theme: Thomas Jefferson’s vichyssoise,

James Buchanan’s stuffed pork roast

with wine sauce, and Honest Abraham

Lincoln’s pecan pie.

’81 Andrew Blackman has

launched NY Chup, a New

York City-based company specializing in

hand-crafted ketchup. Andy and his wife

Dina have 2 daughters, ages 20 and 16.

Lisa Callison is security guard merchant

for ASI—Advantage Security, Inc. in

Aurora, CO. Peter Rosenberg is leading

the culinary vision for the Certified Angus

’66 Jon M. Lodi is part-time

chef-instructor for Ventura

County Rescue Mission in Oxnard, CA.

James P. Scobie is retired from his job

as a Navy cook. He sadly lost his wife of

35 years, but is still managing to enjoy

retirement in Florida.

’67 David A. Nickerson has re-

tired and is now a representa-

tive for Spifter, a kitchen gadget company.

’68 Glenn A. Meakim is

recently retired from his job

as chef at Smith College in Northampton,

MA. Gary H. Schmicker is a personal

chef in Aurora, NE.

’69 Roger Frost works for

CSX Freight/Rail Service in

Worcester, MA.

’71 Charles Amey is currently

working at Mansfield Hall in

Burlington, VT, a unique support college

for students with disabilities. He spent

20+ years teaching in the Hospitality &

Event Management program at Cham-

plain College, where along with his class-

room teaching, he created and operated

the International Hospitality Study Tours

and taught at Champlain’s Tel Aviv, Israel

campus. Chuck is married and has two

grown children. When he is not teaching,

he enjoys gardening, kayaking, traveling,

reading, and going for walks with his wife

and golden retrievers.

’73 Eric J. Oswald and his wife

closed their restaurant Rio

Vista Isle Café in 2013, after 30 years in

business. Eric has since exhibited his

wildlife and landscape artwork at North

Regional Library at Broward College

North and taken on the role of chef-

instructor for Broward Public Schools in

Fort Lauderdale, FL.

’74 Frank Leake was inducted

into the World Master Chefs

Society. He was honored for following a

required program of study in gastronomy

and culinary administration throughout

his career, and reflecting a professional

knowledge and philosophy of internation-

al cuisine as a chef and educator. Peter

Loren is director of culinary develop-

ment for Nino Salvaggio International

Marketplace in Clinton Township, MI.

He recently redesigned his own kitchen,

which was featured in the magazines Bet-

ter Homes and Gardens, 50 Dream Kitchens,

and Styleline. Francis “Mick” Mitchell

is working as a volunteer chef in a 55-and-

over retirement community in Palm Har-

bor, FL. He has been married for 40 years

and has seven grandchildren. Mick still

enjoys fishing and singing Doo Wop. He

would love to hear from fellow classmates

at nanskipoo@yahoo.com.

’77 Bartholomew Dutto, Jr. is

territory manager for US Foods

in Peabody, MA. He recently celebrated

20 years with the company. Howard

Smulo is executive chef for Las Vegas

Motor Speedway in Las Vegas, NV.

’78 Timothy Knowlton is

broker/owner of Beacon

Properties in Marblehead, MA. He has

been a real estate broker since 1993.

Philip Laura is bakery team leader for

Whole Foods in Morrisville, NC. He

started with Whole Foods after Hurricane

Katrina, aiding in the rebuilding of the

New Orleans Bakery.

’79 Mark J. Crowell is principal

culinologist for CuliNex, LLC

in Seattle, WA. Monsignor Jamie Gi-

gantiello is vicar for development of the

Diocese of Brooklyn. He joyfully com-

bines his vocations as chef and Catholic

priest by hosting the New Evangelization

Television’s (NET-TV) culinary program

Breaking Bread. In each segment of the

weekly show, he celebrates Brooklyn’s

rich ethnic neighborhoods by exploring

different parishes, visiting a restaurant

and interviewing the owner and chef, do-

ing a cooking segment, and ending with a

spiritual reflection related to the episode.

Michael L. Ratzlaff was the volunteer

Did your favorite chef or classroom instructor have a quote you remember to this day?

Share it with us! Send quotes to n_cocola@culinary.edu.

the old cardio room in the student recreation center

emilia mae, daughter of kasey posadas ‘06 and christophier posadas ‘06

www.ciaalumninetwork.com32

Beef® brand as the company’s executive

chef. Prior to taking this post, he spent

three decades at top hotels and resorts,

and owned and operated DELICA-

TEXAS Food Creations and Catering for

12 years.

’83 Kenneth B. Cooke is ex-

ecutive chef at Harbor House

Seafood Restaurant and Oyster Bar. He

and fellow classmates Laird Morgan ’83

and Luigi Tripodi ’83 recently launched

a website called CookwithCooke.com.

They are making easy-to-follow instruc-

tional videos to teach kitchen novices

some basic, fun-to-make dishes. Nancy

W. Ferriss has recently been issued a

patent for a new method for preparing

starch-thickened compositions.

’84 Tony Biggs is director of

culinary arts for the Certified

Angus Beef® brand. Before taking this

post, Tony was the executive chef for the

royal family of Jordan. Tim Michitsch is

culinary arts instructor at Lorain County

JVS in Oberlin, OH. The Association for

Career and Technical Education, Region I

recently recognized Tim for his contribu-

tions to career and technical education

by naming him their 2014 Teacher of

the Year.

’86 Stephen Sedlacko is

married and has two sons.

In his free time, he enjoys running and

playing golf. Christopher Wood is

owner/instructor/inspector for SafeSer-

viceTech (SST) in San Diego, CA, which

he opened five years ago. The company

provides ServSafe training and exams,

and conducts kitchen inspections and

sanitation audits to prepare restaurants

and health care facilities for state and

county health department inspections.

’88 Mark Hannibal is an

instructor at Waldo County

Technical Center High School in Waldo,

ME. Last spring his students won the

Maine ProStart competition and went on

to compete at the national level in Min-

neapolis. Mark began teaching after own-

ing his own restaurant, Hannibal’s Café,

for 13 years. John Schnupp is director

of food operations at Loyola University’s

Retreat and Ecology Campus in Wood-

stock, IL. He also oversees the campus

farm operations and teaches culinary

classes to students and the public in the

new Duchossois Food Systems Lab and

Kitchen. Loyola was recently named the

fourth greenest college in America by Si-

erra magazine, and John is pleased to be

a part of the University’s efforts toward

sustainability and organic produce. John

and his wife have three sons. Their eldest,

Jesse Schnupp, graduated from the CIA

in November 2014.

’91 Martha Bennett is office

manager/bookkeeper at

Sturgeon Bay Yacht Club in Sturgeon

Bay, WI.

’92 Idalee Cathcart was recog-

nized by the Texas Chefs As-

sociation as its 2014 Dallas Pastry Chef of

the Year. “I am so grateful to the CIA for

the skills and training I got as a student

many years ago, and for the honor to have

studied under some of the best master

chefs in the world,” Ida says.

’93 Joe Abuso is founder/owner

of Genuine Hospitality Con-

sulting. As part of his project to develop

an in-house culinary program for Holly

Hall Retirement Community in Houston,

TX, Joe has hired three CIA alumni

to lead the kitchen staff. They include

Executive Chef Peter Huber ’80, Sous

Chef Andrew Shirley ’82, and Pastry/

Sous Chef Joy Reading ’08. David

Pollick is executive chef at Forsgate

Country Club in Monroe Township, NJ.

Michael Smith is director of operations

for Damico and Partners in Naples, FL.

’94 James Dorris, Jr. is cor-

porate chef for Mar Jeanne

Caterers in Lansdale, PA. Noralyn Gal-

diano is corporate chef for Sysco Central

Florida, Inc. in Ocoee, FL. She was an

American Culinary Federation Southeast

Region Chef of the Year semi-finalist in

2014.

’97 Michael Chase is executive

chef for Tuxedos and Tennis

Shoes Catering and Events in Seattle,

WA. Cory Gheen is chef-instructor at

Loma Linda University in the School of

Allied Health Professions, Department of

Nutrition & Dietetics in Loma Linda, CA.

Colin O’Hanlon is director of opera-

tions at The Club at Carlton Woods, a

private club in The Woodlands, TX.

’00 Dustin Valette is executive

chef at Dry Creek Kitchen in

Healdsburg, CA. He and his team, The

Sultans of Swine, won the 2014 Cochon

555 Napa competition held at the CIA

at Greystone.

’01 Michael Curtis, David

Spichtig ’09, and Michelle

Zawadzki ’12 gathered at Saratoga

Racetrack in Saratoga Springs, NY to

take in the famous summer racing season

there. They just happened to have a

copy of mise en place magazine with

them! Elizabeth Drake Pronschinske

is broadline wholesale foods regional

district consultant for Performance Food

Service in Rice, MN.

’02 Rachel Klemek is owner/

pastry chef of Blackmarket

Bakery in Costa Mesa, CA. Chris Ko-

bayashi is chef/owner of Artisan in Paso

Robles, CA. Deborah Lindsay opened

Matt’s Casbah as executive sous chef in

2008. She took a break to teach culinary

arts, but is back at Matt’s, as business sys-

tems developer and chef for a corporate

client. Her colleagues there include Pete

“Pyro” Wynkoop ’75, who is known for

his tableside flaming desserts, and Ken-

dall Skaggs, a student Deborah referred

to the CIA and who hopes to graduate in

2016. Anthony Nigro is executive pastry

chef of Real Food Daily, Inc. in West Hol-

lywood, CA. Sandra Stephenson is lead

chef with Sodexo Corporate Services in

Glendale, AZ. Paul Wooten is director

of culinard at The Culinary Institute of

Virginia College’s Mobile, AL location.

’03 Benmar Santos is chef/

owner of Cielito Sur Catering

Services in Ponce, Puerto Rico. She also

consults for other restaurants in her area.

Benmar enjoys spending her free time

with her husband and two children.

’04 Gregory Selwyn is owner of

Bevintel, a hospitality and res-

taurant solutions company in Englewood,

CO, which he started in 2012. He was

married that same year.

’05 Talia Elise Klein is owner/

founder of Uncomplicated

Foods, an energy bar company special-

izing in vegan, gluten-free, paleo-certified,

hand-made snacks called TALI-O Bars

and Bites. Kathryn Quinn is executive

assistant at Schramsberg Vineyards and

Cellars in Calistoga, CA. Carol Secky

is the wine educator for Bertucci’s Res-

taurants in North Attleboro, MA. Nicole

Tsikitas is the head of the Hospitality,

Tourism, and Guest Services Department

at J.M. Wright Technical High School in

Stamford, CT. She says, “I love the hos-

pitality industry and really want to share

that passion with my students.” She is cur-

rently working on her master’s degree.

mise en place no.68, February 2015 33

’06 Vincent Amato and

Rachel Reppert ’06

recently moved back to the United

States after living, working, and travel-

ing around Asia, where they were both

teaching international cuisine to Chinese

nationals. They were married in June

2014 in a sixteenth-century castle in the

medieval town of Petritoli in Italy. Both

will be teaching at a local culinary school

in Virginia Beach, VA. Steven Corson

is culinary director for Homegrown

Sandwich Shop in Seattle, WA. Kasey

(Gardner) Posadas is pastry chef at

The Grandview in Poughkeepsie, NY. In

2008, Kasey married Christopher

Posadas ’06. In 2014 they welcomed

their first child, Emilia Mae (p. 32).

Alyce Shields is chef de cuisine at Rose

Tea Room, Bon Marché in Paris, France.

’07 Daniel Crocco is executive

chef/co-owner of Mill House

Brewing in Poughkeepsie, NY. He

and his crew prepare fresh sausage,

charcuterie, and salumi to go with their

house-brewed line of beers, pilsners,

ales, and stouts. Danielle “Hope”

(Hertzler) Perry is chef-instructor at

Dorsey School-Culinary Arts Academy

in Roseville, MI. She and her husband

welcomed their first child, MacKenzie, in

March 2014. Blair Wilson is executive

chef at the Surfcomber Hotel, a Kimpton

Hotel in Miami Beach, FL. He got mar-

ried in 2013 and welcomed his first child,

Athena Marie Wilson, in October 2014.

’08 Gerardo Avalos recently

launched his personal food

blog, “Mint Condition Nutrition.” The

recipes there are designed to optimize

health and get your body into mint condi-

tion. Jaime Lepe is catering manager for

Tropical Mexico Restaurant in Pomona,

CA. Ross Warhol is executive chef at

The Pelican Club in Galveston, TX.

’09 Russell Taylor Mason is

chef/owner of Maison Urban

Cookery in Lancaster, PA. In November

2013, he and his wife welcomed daughter

Ella Taylor Mason. Amanda (Lau)

Moore is decorator at Shelby Lynn’s

Cake Shoppe, a custom cake shop in

Springdale, AR. Amanda was recently

married. Laura (Curtis) Retana mar-

ried her CIA sweetheart, Paris Retana

’09. They moved to Atlanta and started

Malvi, a marshmallow confectionery.

Paris came up with the name, which is

short for Malvavisco, the Spanish word

for marshmallow. They make marshmal-

low cookie sandwiches and sell them

online and in select retail stores. They

have received some promising press,

including a mention in the Food Network

Summer Grilling Guide.

’10 Michael Davis and Chel-

sea (Davis) Wallis ’10 are

married. Michael is chief steward on an

offshore Merchant Marine ship. Chelsea

Thomas Edward Crocker ’56

Larry D. Riggleman ’56

Edward Wong ’56

James LeRoy Marshall ’61

Normand B. Ford ’66

John D. Showers ’68

Louis John Fanelli, Jr. ’72

Mark J. Lake ’72

Joseph L. Martin ’72

Leo Silverman ’73

Nicholas James Cretella ’74

Marcy Lynn Simon ’74

Michael Culkin ’76

Lorraine Levin ’79

Marilyn McDevitt Rubin ’79

Paul Francis Kerns, Jr. ’82

James B. Devito ’83

Beaux D. Kisielewski ’87

Francis B. Coughlan ’89

David Nicholl Rogers ’91

Brian James Klein ’93

Emily Diffrient ’94

Stanley Wentworth Tebbetts ’95

Erin Thomas Hunt ’02

Donna M. Feustel ’03

Aleanna Luethi-Garrecht ’03

Grant Scott Gordon ’06

Ann Elaine Mosher ’06

In Memoriam

rachel reppert ‘06 and vincent amato ‘06 celebrate in italy

left to right: michelle zawadzki ‘12, michael curtis ‘01, and david spichtig ‘09

the well-equipped cardio room in the new student commons34

The Society of FellowsGabriella Leone is line cook for The

Hilton Garden Inn in Staten Island, NY.

Christine Wendland is resident chef at

The Inn at Fernbrook Farms, a custom

catering venue on a historic CSA farm in

Chesterfield, NJ.

’13 Brooke Lieberwitz is

café and bar manager at the

Exploratorium in San Francisco, CA.

Brendan McGuff is executive chef/

owner of Lavinia’s Restaurant in Center

Harbor, NH. Michele Navarra is line

cook for Farm to Table Bistro in Fishkill,

NY. Sean Panzer is dessert sous chef

at Osteria Mozza in Los Angeles, CA.

Layla Walid Saif works at The Hop in

Beacon, NY, alongside owner and fellow

CIA graduate, Matt Hutchins ’10. The

Hop is a restaurant and craft beer store

specializing in food and beer pairings.

She came to the CIA as an international

student from Jordan, but decided to settle

in the Hudson Valley after graduation.

Ryan Teleha is sous chef for Wood &

Wine in Avon, OH.

’14 Michael Duffy is chef at

Joliesse Chocolates in Los

Ranchos de Albuquerque, NM.

The FasT Track To a Bachelor’s Degree

Still on that proverbial fence about whether it’s worth coming back to your alma mater for a bachelor’s degree? Time to get down off that fence and get on the fast track!

The Bachelor’s Fast Track, that is. With this recent initiative from The Culinary Institute of America, you may be able to get credit for an entire semester or more, pay less tuition, and shorten your degree time.

Bachelor’s Fast Track expands your opportunities to apply relevant credits earned (AP or college) or select exam results to your CIA degree education. With the possibility to transfer up to 36 credits and reduce the number of semesters, you can get back out into the food world with your CIA bachelor’s degree that much sooner.

Your transfer credits may apply to any of our bachelor’s-level majors:• Culinary Arts Management• Baking and Pastry Arts Management• Culinary Science• Applied Food Studies

The applied food studies major potentially offers the fastest track, with fewer total credits and more transfer credit possibilities that can get you to your bachelor’s degree that much quicker–maybe even in as little as one semester!

To find out more about Bachelor’s Fast Track, visit www.ciachef.edu/bps-fast-track.

is restaurant manager for Chatham Bars

Inn in Chatham, MA. Matt Farrell is

executive chef for Gate Gourmet, a lead-

ing international airline catering com-

pany in Schiller Park, IL. Logan Griffin

is wine captain/sommelier at Blackberry

Farm in Walland, TN. He got married

in September 2014. Sarah Calder

Hammond is assistant kitchen manager/

pastry chef for Tin Pot Creamery in Palo

Alto, CA.

’11 Kelsey Barnard is chef/

owner of KBC Butcher Block

& Market in Dothan, AL. Stephanie

Hsu and Jeff Scott ’11 married in May

2014. Stephanie is partner programs

coordinator at Northwest Harvest, a non-

profit organization that secures food for

the hungry in Washington State. Jeff is a

logistics and customer liaison for specialty

food importer Culinary Collective. They

live in Seattle, WA. Kristina Stieg is

pastry cook II for Belmond El Encanto in

Santa Barbara, CA. Jennifer Torski is

head baker for Provence Breads & Café

in Nashville, TN.

’12 Stephan Andrew Ikeda

is chef de cuisine/owner of

Lake & Irving in Minneapolis, MN.

Making a DifferenceAlmost 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.ciaalumni network.com/refer.

mise en place no.68, February 2015 35

jason henderson ‘99

The Society of Fellows

rochelle huppin ’87

anthony dilucia, jr. ’87

The Society of Fellows is a group of 200 distinguished friends, alumni, and top industry leaders who support the CIA and its students. Fellows work closely with our Board of Trustees as dedicated ambassadors of the college. They support the college with an annual gift of $2,500 or more. Resources provided by the Fellows help to fund scholarships, strengthen academic programs, and support facilities that enhance the

Consider the benefits of being a Fellow…Network with industry leaders | Influence the future of the CIA

Enjoy exclusive culinary events | Make connections Improve your bottom line

Are You the Next Member?

brian averna ’81

michael finelli ’91

jerome bocuse ’92david burke ’82

maneet chauhan ’00

dana slatkin ’92 kathryn kelly ’10

amy greenberg ’80

christopher lauber ’10

benjamin katzenstein ’83

quality of education and the lives of students on all CIA campuses.

The Society of Fellows is an invitation-only group and members must be nominated.

For more information on the benefits of membership or how to nominate someone, call 845-451-1602 or visit www.ciaalumninetwork.com/fellows.

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

Alumni Relations Admissions Advancement & CIA Websites Career Services Student Financial & Professional Development General Information 845-451-1401 1-800-285-4627 Business Development ciachef.edu 845-451-1275 Registration Services 1-800-888-7850 845-452-9600 ciaalumninetwork.com 845-905-4275 ciaprochef.com 845-451-1688 ciagiving.org ciarestaurantgroup.com ciawine.com

For information, visit ciachef.edu/awards, call 845-905-4275, or e-mail advancement@culinary.edu.Proceeds from this event raise essential scholarship funds for CIA students.

Thursday, April 30, 20156 p.m. Reception 7:30 p.m. Dinner

American Museum of Natural History New York City