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

No. 63, June 2013

Culinary Science

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

6 The New Bocuse RestaurantRe-imagining French cuisine

16

Women in Foodservice—Up the StairsA look at the life of a giant in the catering arena

20Channel Your Inner Food ScientistA new bachelor’s degree in culinary science for our graduates

12

6

Across the PlazaCulinary Science in the Bakeshop | Culinary Science at

the CIA | New Faces on the Board | Homecoming 2012

A Tradition that Transcends

11

Education for LifeKudos | Book Shelf | A Fast Track to Culinary Success

22

Gifts at Work2013 Leadership Awards | Why Give? | Giving’s Impact A Timeless Connection—Kikkoman | Take Your Seat

26

Class NotesClass Notes | In Memoriam

32

11

27

16

18

In preparing this edition of mise en place, I had the opportunity to sit down

with one of the industry’s most successful New York caterers, Abigail

Kirsch. I was interviewing her for the article on Women in Foodservice

and I found myself a bit intimidated. I sat up the night before polishing

my questions and checking the batteries in my recorder. After all, I was

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

right.

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

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

rather than a formal corporate icon, I found a sharp, witty, and warm

person who was philosophical about the slights and snubs she endured in

the ’60s and ’70s as a woman in a man’s industry. Back then, the attitude

toward women in foodservice was paternalistic at best and appalling

at worst. Despite the challenges, she plowed on, driven by her love of

learning and passion for food until, today, the food world is truly ready

for women! Read her story on page 20.

New schedule for mise en placeYou’ve probably noticed by now (at least I hope you did) that you never

received your March edition of mise en place magazine. After much

discussion about industry-wide standards, the needs of our readership,

and fiscal imperatives, we have decided to publish the magazine three

times a year instead of four. To “get on the right schedule,” we jumped

over March to bring you this June edition.

Fear not! We will continue to fill the magazine with articles about trends

in the industry, college enterprises, our four campuses, students, faculty,

and donors. And, of course, we want to

hear your stories and what you’ve been

up to. To that end, please remember to fill

out the Alumni Information Update form

found in the center of each mise en place,

visit ciaalumninetwork.com to update

us online, or drop me a note at the e-mail

address below.

Enjoy reading this edition on culinary

science. You’ll learn about the CIA’s new

bachelor’s degree in culinary science that

is open to all of our graduates!

Nancy Cocola

Editor

n_cocola@culinary.edu

Mission Mise en place is the college magazine for alumni and friends of The Culinary Institute of America, and reflects its principles and core values. Its mission is to foster a mutually beneficial and enduring relationship between the CIA, its alumni, and friends by:

Providing information of interest about the college, its alumni, faculty, and students.

Presenting substantive, balanced, and accurate coverage of major issues and events 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.

©2013 The Culinary Institute of America All rights reserved.

Photography: Keith Ferris and Phil Mansfield.

mise en place® No. 63, June 2013

Nancy W. Cocola, Editor

Leslie Jennings, Designer

Dr. Tim Ryan ’77 President

Dr. Victor Gielisse Vice President— Advancement and Business Development

Mark Ainsworth ’86

Brad Barnes ’87

Sue Cussen

Lynne Eddy

Heather Kolakowski ’02

Chet Koulik

Dr. Chris Loss ’93

Francisco Migoya

Douglass Miller ’89

Anthony Nogales ’88

Jennifer Stack ’03

Editorial Board

Dr. Chris Loss ’93

Jonathan Zearfoss

Felicia Zammit

Contributing Writers

mise en place no.63, June 2013 5

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

southern Spain with the CIA. Our

newest documentary, The Food and Wine

of Andalucía: Flavors from Farm to Table,

brings you into the kitchens of the region’s

finest chefs and culinary experts. There,

you’ll learn all about traditional dishes

that belong in every chef’s repertoire. The

segments are so vivid, you’ll practically

be able to taste the rich olive oil, crisp

sherry wines, prize jamón ibérico, and

jamón serrano. You’ll also be introduced

to some undiscovered gems, like a hidden

mountain valley where some of the world’s

finest sturgeon caviar is produced. There

are lots of ways to access this stunning and

information-packed program.

Take your pick:

CIAprochef.com—

www.ciaprochef.com/andalucia

CIA’s iTunes Channel—

https://itunes.apple.com/us/podcast/

culinary-institute-america/id212491725

CIA’s YouTube Channel—

www.youtube.com/user/CIANetwork

Singapore Swings! After receiving words of wisdom from graduation speaker Cat Cora ’95, the 33 students in

the first graduating class at our Singapore campus received their diplomas from President

Tim Ryan. In talking about the class, Tim used words like “enthusiastic, focused, and hard

working.” Their level of performance was so high that fully one-third of them were able to

snag externships at such top U.S. restaurants as Eleven Madison Park, Le Bernardin, Café

Boulud, Chez Panisse, and Restaurant Marc Forgione. They are eager and ready to make

their mark on Singapore’s restaurant and hospitality industry!

While in “The Lion City,” Tim had a chance to dine with a number of our alumni and

friends. The meal was prepared by Ivan Brehm ’05, chef at Baccanalia. Many who attended

the dinner work at, have opened, or are about to open restaurants in Singapore. They

include Cat Cora, Jeanie Janus ’08 (Baccanalia), Eric Bost ’98 (Guy Savoy), Adam Crocini

’00 (Wolfgang Puck’s Cut), Travis Masiero ’99 (Luke’s Oyster Bar and Chop House), and

Nancy Silverton (Mozza). Also in attendance were Singapore campus Managing Director

Eve Felder ’88 and Assistant Vice President of Branch Campuses Sue Cussen.

A SMILE IS WORTH A THOUSAND WORDS!

THE PROUD GRADUATES

GRAD SPEAKER CAT CORA AND TIM

6

The Growing Influence of Science in Foodservice

DR. CHRIS LOSS ‘93 IN HIS LAB

7

An Interview with Dr. Chris Loss ’93

It’s an exciting time for culinarians. More and more, our industry has been

embracing the introduction of evidence-based research into the professional

kitchen, and our customers are already seeing some of the results. Here, CIA

Director of Menu Research and Development and Professor in Culinary Science

Chris Loss shares some of his thoughts on culinary research and its impact on the

future of foodservice and hospitality.

What are the implications of applying scientific research

in the kitchen?

In light of new and emerging research, some chefs and students are asking, “Are

traditional techniques ‘wrong’?” and “Will science squelch creativity and filter

out all serendipitous discoveries of new foods and flavors?” The answer to both

of these questions is, “absolutely not.” The traditions and techniques would not

have evolved and persisted over the years if they were “wrong.” Our techniques

have provided consistent and delicious flavors for hundreds of years, and they

will continue to persist. What might be “wrong” is the explanation of “how” the

techniques generate craveable flavors; in other words, the mechanisms underlying

what causes our foods to be delicious have not been well-understood. But culinary

research is shedding light on these mechanisms, and the implications for the

creative expression through food, in addition to solutions for health and wellness

imperatives and business goals, are massive.

With an understanding of the mechanisms (i.e., how things work), one can become

more efficient and creative in the kitchen. Think back to the first time someone

showed you how to properly hold a knife, and to use your guiding hand to cut

efficiently without slicing your finger too! Given an understanding of how to handle

equipment and properly prepare your ingredients, you could move faster and make

time for more thorough and enjoyable culinary explorations. An understanding of

how things work permits culinary professionals to focus time and attention on other

aspects of the profession.

When considering the influence of science in the kitchen, I like to refer my students

back to Vincent van Gogh, one of the most iconic and creative artists of the last

300 years. In order to express his ideas with clarity, honesty, and authenticity,

van Gogh studied the science of paints, pigments, and light. Through meticulous

study and iterative experimentation, he learned how to make his own paints, and

even his own canvases and brushes. This helped bring his creative spirit to life

and permanently fixed his ideas about life, beauty, and the human condition into

society, culture, and history. The culinary field (both academia and the profession)

is at a point where it is ready to make a concerted and significant contribution to

the betterment of society and our environment, and culinary science and research

will facilitate this effort.

To the point about serendipity, there is little evidence that science and an

understanding of the mechanisms underlying the natural world will drive out all

www.ciaalumninetwork.com8

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

was augmented by an understanding of the principles of physics

and chemistry that were underlying his medium of paints. Perhaps

more relevant, consider a quote by the great scientist Louis Pasteur,

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

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

the mind of the modern chef.

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

major impacts:

1. It will help elevate the field of culinary arts to the stature of

academic and professional standing it has justly earned,

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

fundamental principles and new technologies—to be even more

innovative and to better serve their customers, and

3. It will help carve new career tracks that combine culinary technique

and traditions with the modern food system.

Why is the CIA’s venture into research important for the college and the industry?

The culinary field is evolving from one of vocation and training to one

of higher education and innovation, and research is both a reflection

of this change and a catalyst advancing the field into a new era of

evidence-based inquiry and education.1

Kitchens in restaurants and culinary schools have served (and continue

to serve) as extremely valuable “museums of deliciousness,” where

traditions and techniques for safe and wholesome flavor development

have been handed down from chef to apprentice and chef-instructor

to culinary student. These traditions and techniques were forged over

time out of necessity and preference, and with an eye for potential

profitability. By handing down these flavorful and detailed traditions,

culinary professionals and educators have helped create a sound

foundation upon which a rich and robust field of academic study has

been built. This foundation has given us the platform from which to

apply science-based research methodologies, giving us a view of new

flavor horizons and career paths that will help guide the field moving

forward.

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

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

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

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

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

new curricula, and bring new insights into the classroom and kitchens.

This ultimately translates into a unique advantage for our students and

graduates, who will soon lead the food industry into the future.

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

have on the profession.

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

auspices of the Menu Research and Flavor Discovery Initiative are:

• How nutritional information conveyed on the menu impacts con-

sumer purchase behavior and check average. We explored this ques-

tion together with Chefs Polly Lappetito and Almir Da Fonseca at

our California campus. Can the healthful properties of herbs called

out on the menu influence consumers to choose menu items contain-

ing fruits and vegetables?2 Does indicating the healthful properties

of a Mediterranean diet on the menu help customers choose items

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

enjoyment? Our results indicate that the nutritional properties

of food can be conveyed on a menu without having

a negative impact on the bottom line or

on customer satisfaction, but it

requires careful implemen-

tation.3

• What makes an

enjoyable food

and dining

experience

for seniors?

Is it the

food, the

flavors, the

ambiance? Our

research, which

involves focus groups

and online conjoint studies,

suggests that the experience of

eating is significantly more important than the

food and flavors themselves. Our work, which we presented at the

9th Pangborn Sensory Science Symposium in Canada in the fall

of 2011,4 indicates that seniors fall into two major groups: those

who look forward to dining as an important social activity that is

convivial and socially enriching, and those who perceive dining as

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

these mindsets can help chefs better design meals for the growing

senior consumer market and generate product development solutions

for the retail food industry.

• Research involving culinary ethnography. This research is revealing

that global cuisines styles and regional flavor principles hold insights

into the cultural significance of culinary techniques and healthy

flavor strategies. The Latin American cuisines research team has

mise en place no.63, June 2013 9

documented the cultivation, harvest, and processing of manioc in

Brazil.5 Through field studies and culinary ethnographies amongst

families in rural communities and chefs in urban restaurants, they

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

that by handing down the techniques of manioc production,

Brazilians have been able to sustain and support vital and

productive rural communities and preserve flavorful traditions

over time. In addition, Chef Shirley Cheng’s ethnographic work

on Sichuan cuisine, spices, and flavor principles6 has led to the

development of new and lower-sodium seasoning strategies for

French fries that tingle and tempt the palate away from higher

salt levels.7

How does the CIA’s partnerships with the industry and academia

help advance our research initiatives?

High-quality productive research benefits

greatly from collaboration across

disciplines, and in culinary

research this couldn’t be

truer. Our food systems

(which include ingredients

and consumers) are

inherently complex,

and demand the careful

scrutiny from a variety of

perspectives. Through the

MRFDI, we have established

collaborations with Cornell

University and UC Davis, and

industry leaders such as McCormick,

Campbell’s, Coke, and Tyson. In addition to

helping generate actionable research results, these

collaborations help both stakeholders gain insights into aspects of

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

There is another reason why industry and scientific partners are eager

to collaborate with the culinary field: it provides an ideal medium

for translating complex or abstract ideas for consumers who often

struggle with seemingly contradictory sound bites about science and

nutrition presented by the media. Chefs are trusted and engaging food

experts who strive to obtain and convey the essence and practicality of

scientific results. This is an important trend when you consider issues

like identifying sodium- and calorie-reduction strategies, improving

school food programs, and developing sustainable industry practices.

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

of research as social, it is. Research needs to be discussed, both in the

planning phase and the interpretation phase. Collaborations between

industry and academia, facilitated by culinarians, foster an important

dialogue and exercise the critical thinking skills of all partners

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

different context.

How is the college’s work in the health and wellness arena

influencing the future of American food?

Preparing food, feeding others, and eating are perhaps the most

intimate interactions one can have with his or her environment, and

so it should be no surprise that these acts directly impact the health

of consumers and that of the environment. The college is involved

in a variety of research and outreach in areas of health and wellness

that impacts consumers, the industry, and the “future of food.” By

taking an evidence-based (research) approach to cooking, seasoning,

and interacting with consumers, we are documenting and providing a

valuable road map towards essential health and wellness strategies.

The CIA has a broad and extensive audience and respected “brand,”

and so can help both disseminate our results and translate the results

of nutrition science far and wide. Research in the area of salt-reduction

strategies, healthy menu messaging, meal design for seniors, culinary

strategies for improving school food programs, and documentation

and development of sustainable culinary practices are prime examples

of how we are influencing the future of American food and the

culinary profession in general.

What major trends do you foresee for the foodservice industry in

the coming years?

It’s always tricky to try to predict major trends that will influence

the industry in the years ahead. I think it is worth defining “trend”

in the context of the food industry: it is a long-term shift in what is

happening around consumers and foodservice professionals that helps

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

are having a major influence in the food industry include convenience,

health and wellness, decreasing culinary competence amongst

consumers, awareness of cultural food habits around the globe, and

financial insecurity.

One of the biggest trends that will be emerging is in-context research

in the restaurant and more extensive and sustainable partnerships

between chefs and product development teams in the retail food

industry. As chefs begin to incorporate the vocabulary and techniques

of the food technologist, sensory scientist, and consumer behavior

expert and to utilize science-based observational techniques, they

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

being observed by the industry and mined for ideas to be transformed

www.ciaalumninetwork.com10

References:

1. Enserink, M. (2006): The joy of evidence-based cooking. Science, 314: 1235–1236.

2. DaFonseca, A., Loss, C.R. (2010): Spicing up the menu for Healthy Flavors, Department of Menu R&D Newsletter, September issue.

http://menuscience.ciachef.edu/node/463 [Last accessed May 27, 2011].

3. Loss, C.R., Schutz, H.G. (2009): Influence of two menu formats conveying nutrition information on consumer purchase behaviour and

liking in a restaurant. Poster Session, 8th Pangborn Sensory Science Symposium, Florence, Italy.

4. Loss C.R., Moskowitz, H.R. (2011): Using a conjoint study to understand the senior dining experience and identify segmentation and

experiential factors that drive interest. 9th Pangborn Sensory Science Symposium, Toronto, Canada.

5. Loss, C.R. (2010): Latin cuisines research team returns from Brazil with regional flavors and manioc. Department of Menu R&D

Newsletter, June issue. http://www2.ciachef.edu/htmlemail/MenuResearchAndDevelopment/0610.html [Last accessed May 27, 2011]

6. Cheng S., Loss C.R. (2010): Huajiao production, culinary applications in Sichuan cuisine, and sensory evaluation by American

consumers. Poster session, Research Chefs Association Annual Conference, Phoenix, AZ.

7. Loss, C.R. (2011): Spicing up sodium reduction with Sichuan flavor principles. Department of Menu R&D Newsletter, Spring

issue. http://www.magnetmail.net/actions/email_web_version.cfm?recipient_id=251913564&message_id=1325500&user_

id=CIA_&group_id=342968#news1

[Last accessed May 27, 2011]

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

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

connection to consumers can significantly enhance the product

development process, leading to successful products that are brought

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

line extensions.

How can food and beverage professionals best prepare for

these developments?

Culinary professionals are always pressed for time and resources—it’s

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

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

we always find time to explore new and emerging trends and take

advantage of continuing education and professional development

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

tracking, professional development will become increasingly vital.

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

continue to take advantage of educational programs such as the CIA’s

Menu R&D online classes in Food Science and Technology, Marketing

and Consumer Behavior, and Operational Strategies, which are geared

towards busy professionals interested in advancing their career into

the realm of R&D. ProChef Certification and in-kitchen continuing

education classes play a tremendous role in helping keep chefs on

the cutting edge. Conferences and leadership summits such as those

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

and other industry and academic conferences put on by the Institute

of Food Technologists, Research Chefs Association, and Society of

Sensory Professionals all provide invaluable forums for sharing the

latest insights and strategies to help navigate through the competitive

and dynamic food industry landscape.

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

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

reputed scientific and culinary journals. Their goal is to

stretch their understanding of evidence-based outcomes

from food-related research being conducted in the field

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

discussed “Neatness counts. How plating affects liking for

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

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

with the level of discourse and debate within the group,

as well as the willingness of students to delve into the

complex world of culinary research.

mise en place no.63, June 2013 11

What are some of the new “tools” available in the bakeshops of

today?

Due to the precise nature of baking and pastry items, we utilize

equipment that helps us achieve that precision with even greater

accuracy. We make use of circulating water baths and infrared

thermometers. We use a machine called a Thermomix, which is a

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

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

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

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

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

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

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

curriculum?

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

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

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

baths to infuse cocoa butter with different flavors like lemon verbena,

cinnamon, coffee, and saffron and then make chocolate using them.

We use the Pacojet to process these ice cream bases, but we also use

it to grind spices and chocolate. The Thermomix helps us reduce

production time when making crème anglaise and ganache because

we can put all the ingredients in the blender cup and set it to the right

temperature.

How do these advances impact the bakeshop?

I believe all of the innovations in equipment will serve to increase

consistency—something we continually strive for in the bakery—as well

as reduce labor costs.

How do we make sure that these new machines are integrated into the repertoire of bakers and

pastry chefs?

It is up to the pastry chef if he or she wants to use them. Some will

embrace them and some will prefer to do things as they always have.

There’s no right or wrong, but what is undeniable is that it does make

production easier and finished products more consistent.

What is your favorite new tool?

I would say that the circulating water bath has allowed us to do many

things we previously didn’t have the means to do.

What is your favorite item created using these new

techniques?

Whipped hot chocolate crème brûlée! This is basically a liquid

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

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

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

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

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

gel remains constant. Once we pour the whipped hot chocolate into a

bowl, we coat the surface with turbinado sugar and caramelize it with

a torch. We then hit the surface with a quick blast of cold air from a

cold-spray can to harden the sugar, and there you have it—whipped hot

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

To see how Chef Migoya creates this delicious crème brûlée, go to www.thequenelle.com/2012/10/whipped-hot-chocolate-creme-brulee.html.

Culinary Science in the Bakeshop Q&A with Chef Francisco Migoya

BAKESHOP MAGIC

THE NEW SCIENCE LAB GETTING OUTFITTED FOR CLASSES

www.ciaalumninetwork.com12

Channel Your Inner Food ScientistAn Exciting New Program Available to CIA Grads

Do you want to make yourself a more knowledgeable and sought-after

professional in the foodservice and hospitality industry? The CIA has

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

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

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

resounding success.

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

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

industry that is demanding a more evidence-based understanding of

new and classic culinary techniques, food delivery and production

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

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

be just the ticket for career success.

New career paths that will be open to graduates of this program are

often accompanied by an increase in salary. Whether you choose

to enter the research and development arena, join a large-scale

foodservice operation, or become the director of innovation, sales,

and/or marketing for a food or equipment manufacturer, this degree

makes the move “up” easier.

Who is eligible to participate?

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

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

challenging program. The culinary science bachelor’s degree program

is limited to 20–24 students per entry date.

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

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

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

behavior lab, culinary science analytical lab, culinary science teaching

kitchen, and classrooms are exclusively dedicated to the culinary

science bachelor’s degree program.

Who teaches the courses?

The CIA has gathered a cross-disciplinary team to teach culinary

science. Spearheaded by Dr. Chris Loss and Chef Jonathan Zearfoss,

this program will provide the lowest student/faculty ratio of any of our

current offerings. Each instructor brings an expertise and passion for

the subject of culinary science that make for exciting collaborations

and dynamic classroom/lab time. There will be 250 hours of lecture

and 380 total hours in our three laboratories—kitchen, science, and

sensory.

The faculty:

• Jonathan A. Zearfoss, AB, CEC, CCE, CCP

Professor—Culinary Arts

• Chris Loss ’93, AOS, PhD

CIA Director of Menu Research and Development and

Professor—Culinary Science

• Francisco Migoya, BA, CMB, CHE

Professor—Baking and Pastry Arts

• Suki Hertz, MS, RD

Assistant Professor—Liberal Arts

mise en place no.63, June 2013 13

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

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

Ingredient Functionality: Texture Development, Stability, and Flavor ReleaseExamine how modern cooks and food technologists use ingredients in ways that earlier generations would never have imagined. Using novel ingredients for thickening and gelling, you’ll discover how to extend the possibilities for creativity and innovation. The science of emulsions, foams, and colloidal suspensions will also be covered.

Advanced Concepts in Precision Temperature CookingThe microbiology and sanitation practices for precision and low temperature cooking will be covered, as well as the techniques, equipment, and processes used in restaurant and modern food production kitchens. Focus will be primarily on sous-vide cooking using combi and water vapor ovens. Study will include topics such

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

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

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

Culinary Science: Principles and ApplicationsThis course will introduce you to the principles of culinary science and its applications. The cross-disciplinary nature of culinary science will be a major focus. Parallels and distinctions between chef and scientist will be explored. Protocols for the culinary science lab will be introduced and critical thinking skills will be exercised through case studies and demonstrations.

Culinary ChemistryDevelop a working understanding of the basic chemical properties of the macro-and micronutrients that make up ingredients. Emphasis will be on the functional properties of ingredients in the kitchen and reactions occurring during meal preparation. The lab sections will provide hands-on learning opportunities that illustration how the underlying chemistry of cooking can be used to hone traditional techniques and expand the creative palette of the chef.

Dynamics of Heat Transfer and Physical Properties of FoodThis course will delve into details of the physics underlying culinary techniques and their effects on safety and quality of food. It will cover effects of transferring energy into foods on nutritional, sensory, and microbial quality; the definition and measure of the physical properties of food; the solid, liquid, and gas phases in foods; and the

laws of thermodynamics as they apply in the kitchen. Labs will focus on how culinary techniques and industrial analogs alter the physical state of food.

Flavor Science and PerceptionThe physiology and function of the five senses, flavor chemistry, and flavor perception will be studied in this course. You’ll be introduced to the field of sensory evaluation and explore the fundamentals of objective sensory testing. Lab sections emphasize the multi-modality of flavor, the individuality of flavor perception, the effects of context on consumer behavior, and methods for designing sensory tests. The role of sensory evaluation and consumer behavior techniques to help guide the product development process will also be emphasized.

Research Methods: Scientific Evaluation of Traditional Cooking Techniques. Students develop a foundation in research methods they can use to solve problems and advance innovative thought in the food industry. Classical culinary techniques will be explored through the lens of the scientific method. Through hands-on experimentation, you’ll develop a foundation in research methodology and practice objective evaluation of the physical and chemical properties of food and flavor. Experimental design and fundamental statistical methods will be introduced.

Junior Year

Senior Year

Does all of this pique your interest? Are you thinking, “This

just might be what I’ve been looking for to take my career

to the next level?” Do you have lots of questions about

whether or not this is the program for you? Contact BPS

Program Coordinator Duane Brown ’11 at d_brown@

culinary.edu. He’ll be happy to talk with you about the

program and your future.

What types of courses will be offered?

Along with the liberal arts requirements to earn a bachelor’s degree, specialized culinary science classes will include:

www.ciaalumninetwork.com14

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

and the foodservice industry. Culinary education has evolved from its

long tradition of experiential vocational training and apprenticeship

model, to a more technical and academically rigorous discipline

necessary to support the increasingly diverse issues encountered in

the industry.1,2 The cross-disciplinary field of culinary science aims to

enhance our students’ scientific and information literacy, and prepare

our graduates to excel in their chosen career paths. The CIA’s new

bachelor’s degree in culinary science is built on the foundation of our

core culinary techniques and traditions, but also includes application

of new technologies, biology, physics, chemistry, sensory evaluation

techniques, food microbiology and fermentation, and cultural and

social aspects of food and feeding.

Culinary science is defined by the federal government—which

considers it to be synonymous with Culinology®—as “a program that

focuses on the blending of food science and the culinary arts and that

prepares individuals to work as research chefs and related research

and development positions in the food industry.”3

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

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

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

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

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

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

of converting raw agricultural products into processed forms suitable

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

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

objective evaluation and understanding of the culinary medium in

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

the critical evaluation of food and feeding; and, as stated by Harold

McGee, renowned writer about science-based cooking—‘The Science

of Deliciousness.’”

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

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

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

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

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

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

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

a phrase from CIA Research Advisory Council member Dr. Howard

Moskowitz.

Graduates of our program will not be “scientists.” They will be

informed culinary professionals who are more scientifically literate

than in the past. And they will be better prepared to help address

challenges and opportunities facing the foodservice industry instead of

just reacting to the science and the regulatory mandates it influences.

Evidence-based cooking is an increasingly important part of

a chef’s toolkit. Mastering it will foster creativity and help the

contemporary chef navigate the complexities of food safety, nutrition,

energy conservation and consumption, yield, efficiency of production

systems, and current and evolving technologies. In addition, chefs will

be able to make informed rather than emotional decisions about such

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

raising product, and purchasing. Chefs who better understand

the mechanisms underlying the transformations of food during

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

future than their counterparts.

References:

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

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

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

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

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

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

Research and Development.

Jonathan A. Zearfoss is CIA professor in culinary arts.

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

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

“

“

mise en place no.63, June 2013 15

TIM RYAN AND CHARLIE PALMER ‘79

New Faces on the BoardWhen the gavel came down for the final time at the September

meeting of the CIA’s Board of Trustees, a new Chairman of the Board

and three new board members were being congratulated. Each hopes

to help guide the CIA through the exciting challenges of the next few

years. All have a passion for the CIA’s mission.

Chairman of the Board Charlie Palmer ’79 is a familiar face on the

foodservice industry landscape. As head of a hospitality empire that

includes 13 restaurants, several food-forward wine shops, and award-

winning boutique hotels, Charlie is probably most well known for his

signature progressive American cuisine—which has earned a Michelin

star for his flagship restaurant, Aureole. And now, he adds Chairman

of the Board to his list of accomplishments. Charlie brings his culinary

insights, business acumen, and passion for the CIA to his new post.

New board member Tim Curci

’87 is co-founder of Bonefish

Grill. The company began in

2000 as a single-site restaurant

in St. Petersburg, FL. Today, it is

one of the largest seafood chains

in the U.S., with more than

150 locations. Bonefish Grill is

dedicated to responsible fishing

practices and stewardship of the

world’s marine resources. The

company is closely affiliated with

Ocean Trust—an award-winning

ocean conservation foundation that partners with industry to promote

sustainability of the oceans. Tim brings his commitment to socially

responsible business practices and his culinary expertise to the board.

Joseph H. Wender comes

to the board with a wealth of

financial expertise. As a partner

at Goldman Sachs, he ran the

Financial Institutions Group

in the Investment Banking

Division and led major mergers

like Wells Fargo/Norwest and

Chase/Chemical/Manufacturers

Hanover. He is currently a senior

consultant at Goldman, assisting

with West Coast clients and

special projects. A lover of food

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

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

TIM CURCI ‘87

JOSEPH H. WENDER

exceptional restaurants, including The French Laundry, Bouchon, and

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

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

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

Richard Sandoval ’91 is chef/

owner of Richard Sandoval

Restaurants. His company now

owns more than two dozen

restaurants. Born in Mexico City,

he learned the business side of

foodservice at his father’s successful

restaurant in Acapulco. Today,

Richard has unique restaurant

concepts in the United States,

Mexico, and the Middle East. His

diverse style showcases modern

Mexican, contemporary pan-Latin,

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

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

RICHARD SANDOVAL ‘91

16

Re-imagining French Cuisine

“MONSIEUR PAUL” DURING HIS VISIT TO THE CIA

CHEF BOCUSE SURROUNDED BY FRONT-OF-HOUSE STUDENTS CHEF BOCUSE WITH BACK-OF-HOUSE STUDENTS

mise en place no.63, June 2013 17

What do you do after you’ve honored a man as Chef of the Century?You name a restaurant after him!

On Friday, February 15, 2013, the Hyde Park campus was festooned with banners heralding the opening of the new Bocuse Restaurant and the arrival of the man himself—Chef Paul Bocuse. He’d flown in from France with his son Jerome Bocuse ’94, and was joined by a few of his close friends—Thomas Keller, Daniel Boulud, and Jean-Georges Vongerichten—to help celebrate.

The festivities held that eventful day were the culmination of years of curricular development, months of physical execution of the restaurant design, and, to be honest, some rather frantic last-minute activity before rolling out the red carpet.

The day began with President Tim Ryan moderating a panel discussion about the future of French cuisine, where the afore-mentioned culinary rock stars were greeted with thunderous ap-plause in the Student Recreation Center. The screaming, yelling, foot stomping, and cheers were a true measure of the 900+ students’ collective excitement at seeing their culinary icons up

close! At the end of the discussion, a birthday cake to mark Chef Bocuse’s 87th birthday, which had occurred just days earlier, was presented to him by star-struck baking and pastry arts students. The room was filled with electricity and, later, students remarked to Tim that it was their “best day ever.”

The Bocuse Restaurant formal dedication dinner that evening began with Tim presenting Paul Bocuse with the symbolic key to the restaurant. Then together they broke through the crust on a huge replica of Chef Bocuse’s famous Black Truffle Soup V.G.E. The meal was filled with French classics re-imagined through the lens of modern culinary techniques and ended with a toast to Chef Paul with Armagnac 1926—bottled the year of his birth.

The restaurant interior was the vision of world-renowned hospi-tality designer Adam Tihany, who worked closely with the college to ensure that the restaurant environment provided maximum educational opportunities for our students and a superior cus-tomer experience for our patrons. From reinvigorated table-side service that includes house-made ice cream and beverages to conversation starter cards that can enliven the social experience to a wine list on iPad, this restaurant promises to be a tremen-dous addition to the CIA’s dining experiences.

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

DANIEL BOULUD AND THOMAS KELLER AT PANEL DISCUSSION CHEF BOCUSE OPENS V.G.E. SOUP REPLICA

INSIDE THE BOCUSE RESTAURANT

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

DANCIN’ THE NIGHT AWAY

KARAOKE ANYONE?

ON YOUR MARK, GET SET... ALUMNI AND STUDENT 5K WINNERS

CURRENT STUDENT MARLENE PAYNE HENKEL WITH DAUGHTER ERIN COSTA ‘07

18

More than 150 alumni—including 13 from New Haven—and

their guests gathered in Hyde Park for the CIA Homecoming

this past September. Alumni from as far away as Seattle and Alaska, and

representing classes from the 1950s to the 2000s came to mix, mingle, and catch

up with each other. The “Run for Your Knives” 5K Walk/Run, co-chaired by

Robert Kabakoff ’86 and Travis Strickland ’08 was a huge success for alumni

and students alike. CIA Fellows Philip Jones and Quentin Roe, as well as alumni

Jim Binner ’90, Brooke Brantley ’97, Jeff Kulhawy ’94, Michael Muzyk ’80, and

Pete Blohme ’86 helped to make the event a tremendous success by contributing

through their respective companies. Mark your calendar for Alumni Homecoming

2013 this October 4–5!

2012

FIRST PRIZE WINNERS, ONE CUMIN

MUSTACHED REVELERS

THE ROCKIN’ OAXACANS WITH CIA CHEF DAVE MCCUE ‘93

ATTENDEES SEND MESSAGES TO THE HEAVENS

mise en place no.63, June 2013 19

More than 750 people showed up for the 21st Annual CIA Chili Cook-

off. While 14 teams vied for the coveted Heywood Hogs Breath Cup,

attendees enjoyed some of the best chili they have ever eaten!

Two CIA chef bands—Too Many Cooks and the Shoemakers—

entertained the crowd under sunny skies. A dunking booth was

available for the courageous few. A photo booth was on tap so guests

could unleash their silliest selves. And a Great Chili Chew-off—for

those intrepid souls who thought they could eat an entire cup of raw

hot chilis—made for excitement, and, let’s face it, a bit of pain!

Before the judges’ and People’s Choice awards were announced, the

entire crowd observed a moment of silence in honor of Chili Cook-off

co-founder Chef Jim Heywood ’67 and the much-loved Chef Wayne

Almquist, who both passed away earlier this year. During the moment

of silence, messages previously written by attendees were burned and

sent on the wind “to the heavens.”

There is no doubt that Chef Heywood wanted the Chili Cook-off

tradition to continue, and we are sure he would have been proud of

this year’s winners. First place went to team One Cumin, followed by

The Rockin’ Oaxacans, Our Bowl Chili, the Hot Tamales, and Dogs

Chili Brewing Co.

Special thanks go out to Larry Schwartz ’83, who represents

American Roland Food and Steve Meiers ’90, who helps distribute

McCormick for Chefs, for being there and supporting our students.

A Tradition that Transcends

2013

www.ciaalumninetwork.com20

Up the StairsAbigail Kirsch began her ascent to

the top of the New York catering

scene on the steps outside her

grandmother’s modest two-family

house in Boston. Wafting down

from the second floor apartment

came the aromas of honey cake,

sponge cake, and many other

traditional holiday dishes. Abigail

followed those mouthwatering

aromas up the stairs and into a

world of food—a world she loves

and has never left.

When we hear the name Abigail

Kirsch, most of us think of the

exclusive catering company she

and her family have built, not the

woman herself. But long before

Abigail Kirsch became Abigail

Kirsch Catering Relationships,

with its enormous reputation and

eight exclusive venues, she was

a woman motivated solely by a

passion for food and drive to learn

how to prepare it to perfection.

By her own admission, Abigail

“lived” with Gourmet magazine

and every other food magazine

she could get her hands on. She

threw dinner parties and wowed

her friends and family with a

succession of meals that drew on

her own creativity. At one of these

soirées, she created a crown roast

of lamb filled with wild rice and

pineapple. It was an unexpected

delight for her guests. And it was

the starting bell for her culinary

future.

At a time when there were few

cooking schools for the food

enthusiast, Abigail found two—

James Beard’s school and Ann

Roe Robbins’ school, both in New

York City. She chose to take demo

and participation lessons with Ms.

Robbins as she thought Mr. Beard’s

fees a bit pricey at the time!

In 1966, Abigail made her way

to the CIA’s New Haven campus

for a nearly disastrous summer.

She arrived to her first class

wearing the required dietitian’s

white uniform and a hair net. She

was the only woman. When she

raised her hand to ask a question

about the Chicken Pojarski the

chef-instructor was preparing, he

scrupulously ignored her until

Women in FoodserviceAbigail Kirsch

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

1995 BOARD OF TRUSTEES RECEPTION

CHEF KIRSCH

2009 GRADUATION SPEAKER

ABIGAIL AND DONALD TOBER, 1994

mise en place no.63, June 2013 21

finally, after what seemed like an hour, he

said, “Yes, lady, what can I do for you?”

Sensing that she would not get much from this

particular class because she was a woman,

she headed outside to the school’s bakeshop,

which was then housed in a garage, and had

two eye-opening and thrilling weeks learning

from Chef Wilmot.

In the KitchenArmed with her new baking skills, Abigail

returned home to Chappaqua, NY; installed a

demo mirror in her kitchen above the counter

( just like at the CIA); and started teaching

classes for $15 a pop. She soon moved the

operation into her basement in order to add

hands-on classes to her roster.

In 1968, Abigail headed back to the CIA for

two more weeks of classes. This time she was

the only woman in a room full of veterans.

But Trustee Emeritus Arno Schmidt was her

instructor, and to this day, Abigail remembers

them as two of the most wonderful culinary

weeks of her life.

Down the StreetIn the early ’70s, Abigail moved her cooking

school out of the house and into a storefront in

Chappaqua. On the very first day at the new

location, she got a call from the event planner at

PepsiCo asking if she would produce a picnic for

500. That was the true beginning of her catering

company. Abigail hired a dietitian from Cornell

University, thinking that if she was going to

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

four children helped out with deliveries or stopped

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

And through it all, Abigail was enjoying what she

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

successful businessman in his own right, took over

the business end of the company, freeing Abigail to focus on the food.

Out of TownFrom her storefront in Chappaqua, Abigail moved the business to

Bedford, NY, where she had 3,000 square feet of prep area and the

same amount of storage space. She did all the cooking along with her

“petticoat kitchen” staff (so named because of the many women she

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

Abigail made one of the best professional

decisions of her career when she hired Alison

Awerbuch ’85. The two have not looked back.

Abigail credits Alison with the continued

culinary creativity that can be found at Abigail

Kirsch events. Today, Alison is a partner in the

company as well as the corporate executive

chef. According to Abigail, “Alison has the

most unbelievable creativity and palate.”

Onto the Board Having made a name for herself in the catering

arena, Abigail came to the attention of CIA

Board of Trustee member Julius Wile, who

asked her if she would like to serve on the

board. Eager to make a difference and be part

of the college’s future, Abigail agreed. Board

Chairman Walter Conti made her chairman

of the Education Policy Committee. Current

CIA President Tim Ryan was the advisor to

that committee. It was during her tenure on

the committee that the school got approval to move

forward with its baccalaureate program. At one

time, Abigail served as co-vice chairman of

the board.

Off the Front LineAfter decades of being lead chef, head honcho, and

standard-bearer for the catering company, Abigail

decided to step off the line and pass the culinary

baton to Alison. For her, this was the hardest

decision to make. She was no longer the one to prep,

execute, and postmortem an event with her staff.

Abigail was still involved, just “one step removed

from the action” by working directly with Alison.

And her husband Bob, who had been running the

business end of the company, handed his baton over

to their son, Jim, a chef in his own right. Not one

to sugarcoat things, Abigail revealed that succeeding as a family-run

business is not always easy. In fact, Jim joined and left the company

twice before they all got it right! But she does believe a family business

is always best.

Today the company thrives under the leadership of Jim and Alison.

Abigail and Bob, now married 61 years, spend a lot of time with their

nine grandchildren and travel the world enjoying the fruits of their

decades of labor…their labor of love.

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

CHEF DURFEE’S CHOCOLATE CREATION

mise en place no.63, June 2013 23

CIA Takes Top Prizes at IHMR ShowAmid the glare of lights and the scrutiny of the judges, the CIA’s

culinary team prepped their submissions for the 144th Salon of

Culinary Art organized by the Société Culinaire Philanthropique.

Held at the International Hotel, Motel, and Restaurant Show in New

York City in November 2012, the Salon showcases teams of master

chefs, bakers, culinarians, and apprentices from across the country

and the world competing in a multitude of categories. The exhibit

features fancy buffet tables, decorated fish and poultry platters, pastry

work, and other artistically prepared foods. The CIA team based their

creations on the theme “Food is Life.” And bring life to food they did!

The team earned seven first prizes—for chocolates and confections,

four-course presentation (2), wedding cake, special occasion cake, and

meat platter (2). Joseph Utera’s sugar display and Hans Welker’s bread

display each won Best in Show. It was the second consecutive year that

both chefs earned that award.

In addition to Chefs Utera and Welker, CIA faculty and

administration competing included Brad Barnes ’87, Kate Cavotti,

Peter Greweling, Sergio Remolina, Rudy Spiess, and Apple Pie Bakery

Café Head Baker Justen Nickell. They were under the direction of

Team Manager Tom Vaccaro ’85, the CIA’s dean of baking and

pastry arts. Fifty-five eager CIA students assisted them.

Sweet Prize for CIA StudentCongratulations to baking and pastry

student Meredith Walter, a winner of the

Lindt EXCELLENCE Recipe Challenge—a

scholarship contest conducted by Lindt

in partnership with the CIA. She was

inspired to create a mocha coconut

dark chocolate bar recipe after making

a special coconut birthday cake with

mocha frosting for her mother and uncle.

Lindt Master Chocolatier Ann Czaja

described the confection as “a delightful

creation featuring rich coffee, delicate

coconut flakes, and premium Lindt

bittersweet chocolate. A simply satisfying

combination of familiar tastes merged to

create this limited-edition bar.” Besides

the scholarship for Meredith, Lindt will

donate one dollar from the sale of each bar

to support programs at the CIA.

KUDOS

U.S. Makes Excellent Showing in Lyon!The Coupe du Monde de la Pâtisserie and the Bocuse d’Or competitions held in Lyon,

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

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

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

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

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

Executive Chef Richard Rosendale and his

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

of the Greenbrier, labored relentlessly for

five hours and 35 minutes creating meat

and fish dishes for 14. New rules, designed

to encourage spontaneity, included chefs

choosing vegetables from a market for their

three separate garnishes. In the end, all

the months of preparation and meticulous

execution netted the team seventh place. All

of us are as proud as could be, and know

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

top of the podium one day soon!

www.ciaalumninetwork.com24

Book ShelfStandard Baking Co. PastriesBy Alison Pray and Tara

Smith ’06

While turning the rich

vellum pages of this book,

you will be transported

back to a time when

a visit to your local

bakery meant getting

an “extra” cookie from

the baker to savor on

the ride home. Pastries

succeeds in sharing those memories,

flavors, and traditions while updating classics. Whether

you want to try your hand at making an almond croissant, a

chocolate babka, or a rustic peach tart, this book will open the

door to a baking experience that anyone can enjoy.

The Seasonal BakerBy John Barricelli ’80

The long-time owner of SoNo

Baking Company & Café

makes baking with fruits

and vegetables accessible to

everyone. In this delicious

book, he shares more than

135 sweet and savory

recipes ranging from

Pears “Belle Helene” to

blueberry cheesecake in

a glass jar to grilled pizza with figs and

ricotta. John showcases the diversity of produce and includes

a definitive shopping guide for buying and preparing fruits and

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

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

The Complete Idiot’s Guide to 200–300–400 Calorie MealsBy Heidi Reichenberger

McIndoo and Ed

Jackson ’00

This information-

packed guide is the

next best thing to

having a personal

chef who helps you eat healthy

and watch your waistline. Not only does this

book include nearly 300 mouthwatering recipes divided into

breakfast, lunch, dinner, and snacks, it also provides easy-to-

follow menu plans, and a primer for calculating your “calorie

budget.” Eating your way through this book will be delicious,

healthy, and fun!

Susan Feniger’s Street FoodBy Susan Feniger ’77

From Trinidad to

Thailand, from Mexico

to the Middle East, and

from Japan to Jamaica,

well-known chef,

author, and television

personality Susan

Feniger takes you

on a trip across the

globe to sample

83 different street foods. Woven

throughout are stories of her friendships with rice

farmers in Vietnam, flatbread experts in Turkey, and nomadic

cheese makers in Mongolia, to name just a few. With expert tips on

ingredients and easy substitutions, along with more than 100 color

photographs, Street Food is the perfect way to shake up your cooking

repertoire with exciting new flavors.

mise en place no.63, June 2013 25

Alumni, do you know someone in the

hospitality industry who has a bachelor’s

degree and would love to hone their

culinary skills, but doesn’t have two or

four years to spare? Tell them about

the CIA’s Accelerated Culinary Arts

Certificate Program. Here’s a Q&A with

ACAP graduate Epsilon Sellas ’10—her

words and success speak for themselves.

What are your position and responsibilities at Ruth’s Hospitality Group? I am the culinary development

assistant to the vice president of

culinary development. I’m responsible

for seasonal recipe development plus

creating and writing recipes that go out

to all Mitchell’s Fish Market, Mitchell’s

Steakhouse, Ruth’s Chris, Columbus

Fish Market, and Cameron’s Steakhouse

locations. I also photograph food for

training purposes, participate in video

demonstrations, teach culinary sessions

during Chef’s Training meetings, and

create dishes for special national dinners

and catered events.

What drew you to the ACAP?I didn’t want to attend another two-year or four-year program.

ACAP was perfect for me—just 30 weeks. In only nine months, I

had my certificate. The CIA was the only school that had such a

program.

What was the highlight of the program? The best part of the program was being able to get into the kitchen

five days a week, learning hands-on, and experimenting with dishes

in an environment designed just for that purpose. The charcuterie

class especially was so unique and different. And the baking and

pastry portion of the curriculum was helpful for my job developing

seasonal desserts.

How did ACAP prepare you for work?The CIA gave me a foundation of culinary knowledge so I could

hit the ground running. In fact, the

job was specifically created for me

based on my having a four-year

hospitality degree and my 30-week

certificate from the CIA. Because

the CIA teaches you the culinary

basics—knife cuts, different cuisines,

product identification, how to operate

equipment, and proper sanitation

practices, my boss can count on me.

If he needs a Béchamel sauce, I know

how to make it. What he has taught

me is how to develop recipes and take

the next step to create dishes. My

knowledge of ingredients, different

techniques, and how to store food is

extremely helpful.

What do you think are the top three benefits of the ACAP? One, the basic knowledge of culinary

arts was really beneficial. The only

experience I had was a kitchen class at

college for one semester. Learning the

basics was huge for me.

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

the program. I loved Napa and being around amazing restaurants

and excellent cuisine, and visiting wineries. The program gave me

opportunities outside of the classroom to expand my understanding

and love of food.

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

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

of time.

Would you recommend the program?Yes! The CIA gave me the knowledge to do my job and advance

in the culinary field. If you decide to attend, dive right in with no

reservations. Make the most of it from day one. Be a sponge and soak

up as much as possible. The standards and professional environment

of the school prepares you to go right out into the field. Having the

CIA on your résumé sets you apart from the crowd.

To learn more about the ACAP, visit www.ciachef.edu/acap.

A Fast Track to Culinary Success Accelerated Culinary Arts Certificate Program (ACAP)

KWAME ONWUACHI SPOKE ON BEHALF OF HIS FELLOW STUDENTS

DANIEL HUMM AND TIM RYAN SHARING THE MOMENT

THOMAS KELLER SURROUNDED BY ADORING CIA STUDENTSHONOREE RICK BAYLESS

THE AUGIES

TIM RYAN WITH THE WEGMANS TEAM

STUDENTS DISCUSSING WHY FOOD MATTERS WITH NEW YORKERS OUTSIDE THE EVENT

PROVOST MARK ERICKSON AND RICK BAYLESS

HONOREE WALTER ROBB

HONOREECLIFF PLEAU ‘81

www.ciaalumninetwork.com26

at the 2013 Leadership Awards

TIM RYAN WITH HONOREES

HONOREE DANIEL HUMM

mise en place no.63, June 2013 27

It was a perfect evening in a lovely setting as 400 supporters gathered for the 2013 Leadership

Awards honoring four dynamic leaders in the foodservice industry. The evening was built

around the CIA’s four thought leadership pillars that support and define the educational values

of the college. Each honoree’s life’s work reveals a deep commitment to the ways in which food

matters to us as individuals, as a community, as a nation, and as a planet.

Daniel Humm, executive chef/owner of Eleven Madison Park and The NoMad in New York

City, was honored for his dedication to professional excellence and innovation. Cliff Pleau

’81, corporate executive chef for Seasons 52 in Orlando, FL, was recognized for creating

restaurant menus that promote health and wellness. Rick Bayless, chef/owner of Frontera

Grill, Topolobampo, and XOCO in Chicago, IL, was recognized for his contribution to the

understanding of world cuisines and cultures. And last, but certainly not least, Walter Robb, co-

CEO of Whole Foods Market in Austin, TX, was honored for his commitment to sustainability

and food ethics.

An atmosphere of warmth, mutual respect, and fun characterized the entire evening. Upon

receiving his award, Rick Bayless spoke of how nervous he was the first time he taught a class

on Mexican cuisine, some 17 years ago, at the CIA’s then-new California campus. He marveled

at how far the CIA has come since then, pointing to our San Antonio campus. He spoke about

how just one look at a plate can tell you everything you need to know about a culture, its

history, its agriculture, and its people.

Walter Robb, referring to himself as a “grocer,” thanked the college for recognizing the work

being done by Whole Foods and its foundations. He emphasized the fact that he has more

than 70 CIA alumni currently working for his company. He led a playful but heartfelt toast to

President Tim Ryan, thanking him for educating Whole Foods’ talented staff.

Cliff Pleau acknowledged his entire executive chef and sommelier team from Seasons 52, and

spoke about how important collaboration is to accomplishing goals. He also shared that, in the

arena of health and wellness, developing your customer’s trust is key to being able to present

delicious food that happens to be good for you.

And, Daniel Humm expressed how honored he was to be recognized by “the country’s best

culinary college,” a mere 10 years after he arrived in the U.S. from Switzerland with “just two

suitcases and no English!” He acknowledged the superior education our students are receiving

at the CIA.

The many star-struck CIA students who attended and helped out during the event embodied

the reason everyone was in the room—to support the CIA’s Student Scholarship Fund. Tim

explained, “The role of today’s chefs and professionals is not only about flavor development

and pleasing customers. Chefs must be socially responsible citizens of the world, and it is our

job and our privilege at the CIA to train them with that goal in mind.”

To view videos about the Leadership Award honorees, visit YouTube.com/cianetwork and scroll

down to the special events section.

www.ciaalumninetwork.com28

Frances Bonk

Peter and Frances Bonk Honorary Scholarship

Dean Frances Bonk Endowed Scholarship

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

What makes giving meaningful?In 1974, I was lucky enough to be hired

as dean of women at The Culinary

Institute of America. Henry O. Barbour,

then-president of the college, realized

that women would become a significant part of the food industry and

should have a female administrator they could go to. At that time, all

the administration and, I believe, the entire faculty was male. It was

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

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

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

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

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

great meaning to me.

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

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

one of the first student government

presidents was a single mother. Since

all meetings were held at night, she had

to bring her child with her. But she was

determined to do the job and change

things. Another significant woman

student during my tenure was Sara

Moulton ’77. She was a graduate of

the University of Michigan so she had

experienced higher education at another

institution. Sara was determined to

enhance women’s rights in the culinary

field. She graduated with highest

honors and went on to become a chef,

cookbook author, and TV personality.

She also founded the New York

Women’s Culinary Alliance—“an old

girl’s network” to help women culinary

professionals. The third student who

impressed me was Carlyn Berghoff

’82. She was also student government

president and one of only six women

in her class. She is now CEO of Carlyn

Berghoff Catering and Restaurant group and author of two successful

cookbooks. I want to pay tribute to these pioneering women.

How do you give?I spent 23 years at the CIA and was fortunate enough to be part of a

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

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

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

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

Hopefully, my husband and I will be able to continue to donate money

every year, and with the matching grant program from IBM, be able to

increase the number of scholarships given out in the future.

Why Give?

mise en place no.63, June 2013 29

Kirsten Thorn ‘13AOS in Culinary Arts

Recipient: Peter and Frances Bonk Honorary Scholarship

Describe your life prior to coming to the CIA.My passion for food was actualized

in my first year of high school when

I attended a culinary after-school

program developed by Railroad Street

Youth Project. Throughout the eight-

week program, participants between

the ages of 14 and 24 worked one-on-

one with chefs who sacrificed their one

day off to teach. At the end, the class

served a multi-course, plated meal to

the public, with all proceeds going to

further the program. From there, I

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

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

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

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

What motivated you to attend the CIA?I truly believe that there is no other place like the CIA, with such a

high volume of experienced chefs and knowledgeable professors, and a

facility capable of creating an inviting and inspiring atmosphere. The

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

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

and am certain I made the right decision.

Giving’s ImpactWhat has been the best part of being at the CIA?One of my favorite memories was the

opportunity to help prepare food for

an event hosted by President Barack

Obama at the ABC Kitchen by Jean-

Georges in the ABC Carpet & Home

store in Manhattan. When we arrived,

the building was entirely barricaded

by police. Luckily, our chef whites

were enough to get us in. We were sent

through a line of metal detectors. Once

we were thoroughly scanned, we were

able to see the space where the President

would give his speech. After we helped

prepare the food, we were able to hear

the President speak!

Another of my favorite things at the

CIA are the many chef demonstrations

and lectures. My favorite demo was

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

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

informative and ended with a tasting.

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

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

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

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

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

incredible.

How has the CIA’s scholarship program helped you?My mother is an independent person and sole provider for my family.

She always taught me to be a forward-thinking, self-sufficient woman.

Her schoolteacher’s salary means we do not live lavishly, so I am

especially grateful to Frances and Peter Bonk for their generous

donation to my education.

30

A Timeless Connection Traditions of Excellence Kikkoman, the world’s leading

producer of soy sauce, and

the CIA have a surprising

amount in common. Both have

a history of celebrating food

cultures—Kikkoman since the

1600s and the CIA for almost

70 years. Each strives to provide

the highest-quality product or

service in its field—Kikkoman

by creating exciting and new

cultural experiences and the CIA

by providing the highest-quality

culinary education. And both know the importance of respecting each

ingredient to create a successful outcome—Kikkoman nurtures each

of the 300 ingredients that go into its products and the CIA cultivates

each of the students, faculty, and staff that make for its success.

The relationship between Kikkoman and the CIA goes back to the

1996 dedication of the Kikkoman Guest Room at the Greystone

campus. Since that time, Kikkoman has participated in nearly every

CIA Worlds of Flavor® International Conference & Festival and Latin

Flavors, American Kitchens conference. And the company was one of

the sponsors of the first Worlds of Healthy Flavors ASIA conference,

held in Singapore. When asked why these thought leadership events

are so important to Kikkoman, Debbie Carpenter, senior manager

for national foodservice sales and marketing, states,

“We recognize and appreciate the tradition

of excellence at the CIA, which is

a quality we identify

with. It’s also a

perfect venue to

reach many of

our current and

future operators.”

Greg Drescher,

vice president of

strategic initiatives

and industry

leadership,

explains,

“Kikkoman’s

collaboration with

the CIA supports

our commitment to

advancing menu innovation, flavor

discovery,

and cultural exchange as key

ingredients in securing a robust

future for our industry.”

Most recently, Kikkoman made an

important contribution to the CIA’s

Building on Excellence capital

campaign—a $101 million campaign

that will enable the college to

continue to provide unmatched

culinary education to our students

and essential leadership to the industry in such key areas as health and

wellness, professional excellence and innovation, world cultures and

cuisines, and sustainability and food ethics. Carpenter explains, “Our

reasons for making such a significant donation are simple, yet complex.

Having the opportunity to help ensure the continued success of the CIA

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

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

Kikkoman’s creed, “Isogaba Maware,” which means “Make Haste

Slowly,” reflects the way in which our collaboration with Kikkoman

has advanced over the years—growing in a thoughtfully crafted way.

Carpenter says, “We view the CIA as a past, present, and future partner,

and look forward to a continued long-term relationship.” Drescher

couldn’t agree more.

He says, “We are

deeply grateful to

Kikkoman and the

support they have

given the CIA over

the years. It is an

indicator to us that

they are committed to

helping us sustain our

vision as a leader in the

foodservice industry by

aiding in our plans for

the future.”

By Felicia Zammit

31

Take Your Seat

in the Marriott PavilionEcolab Auditorium

The new Marriott Pavilion is under construction and we anticipate opening the doors in early 2014!

We’d like to offer you a unique opportunity to be a part of one of the most important and exciting

projects ever undertaken on our Hyde Park campus. The 42,000-square-foot pavilion will house the

800-seat Ecolab Auditorium, a conference center, and state-of-the-art demonstration kitchens. This

new addition to the campus will enhance the total student experience and advance the culinary

profession with innovative, world-class programs and events.

We invite you to TAKE YOUR SEAT in the ECOLAB AUDITORIUM. Your gift ensures that an elegantly

engraved brass plaque will be prominently displayed on one of the new auditorium seats. This is

not just an opportunity to donate to the auditorium; it’s a tangible and fun way to demonstrate your

support and enthusiasm for the CIA of the future—a CIA of which you will forever be a part.

Name a seat in honor of family, friends, students, faculty, and businesses, or the memory of someone

you hold dear.

One seat: $5,000 (Option: Two annual payments of $2,500 each)

To TAKE YOUR SEAT, visit www.ciaalumninetwork.com/takeyourseat or contact our advancement team

at 845-905-4275.

www.ciaalumninetwork.com32

CIA AT NEW HAVEN

’63 Richard Schneider retired

after more than 20 years in

the hotel and casino industry, where he

held positions as executive chef, food

and beverage director, and vice president

of food and beverage. In 1981, Richard

earned his CMC from the American

Culinary Federation. The organization

recognized him in 1985 as their National

Chef of the Year.

’64 Walter H. Pulsifer III has

retired.

’67 William Klema received his

BBA after graduating from the

CIA. He has worked in all four corners

of the country, and is now enjoying his

retirement in Florida. He is grateful to the

CIA for his wonderful professional life.

’68 Anton (Tony) Baumgarten

is enjoying retirement after

42 years of working. He is proud to say

his son, Matt Victor, is one of the premier

tattoo artists in the country.

’69 Herbert Twiss is vice presi-

dent account services for The

Visual Pak™ Companies in Waukegan, IL.

’72 Bradley Jacob is owner of

104 S. Main Antiques. He

has retired from custom home building

and is now enjoying reading and selling

antiques.

’74 Barbara “Mouse” Graf

Geel is a locksmith for Yale

University School of Medicine in New

Haven, CT. With 35 years of service

under her belt, she is planning on retiring

to Punta Gorda, FL, where she will relax

and enjoy being the proud grandmother

of six. Charles Gottschalk is in the

sales division of US Foods in Severn,

MD.

’75 Bob Rosar has spent the last

36 years as corporate chef

for Gate Gourmet, the world’s largest

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

chronicles the history of menu design for

classic and modern day first-class carriers.

He included 70 of his favorite recipes in

the book.

’76 Ralph Webb has retired.

He and his wife Virginia

welcomed their first grandchild, William

Matthew, in September 2012.

’77 Albert DiRaimo is executive

chef for the City of Cranston

Nutrition and Senior Services in Crans-

ton, RI.

’78 Frank Chiodo, Jr. is chef/

owner of Chiodo’s Ferro

Cucina in Warren, PA. The restaurant is

popular not only for its food but also for

the fact that Frank only uses cast iron pots

in his cooking. The restaurant’s décor

showcases all things cast iron. Trent

Squire is general manager and chief

operating officer for the Delaire Country

Club in Delray Beach, FL. Delaire was

recently awarded Platinum Club of

America status by Club Leaders Forum.

’79 John Venturo is owner of

his own personal chef and

catering business. He is the director of

operations for the Rochester, NY Chapter

of the ACF. From 1998–2009, he ran his

own restaurant and catering business in

Rochester. Today, he says he works less

and has more time to enjoy life.

’83 David McKenzie is chef/

kitchen manager for Frankie’s

Place for Ribs in Virginia Beach, VA. Joel

Orwig is director of culinary for Whole-

some Tummies, a franchised company

dedicated to improving the quality of

food served in schools across the U.S.

Vincent Tyler is manager of product

development for Cracker Barrel in Leba-

non, TN. He recently earned his CEC

from the ACF. He works with CIA grads

William Kintzler ’85 and Madelyn

Reynolds ’08 at Cracker Barrel.

’84 Jack Koumbis, Jr. is chef/

owner of Assembly Steak-

house & Seafood Grill in Englewood

Cliffs, NJ. He is also chairman of the

board of the New Jersey Restaurant

Association in Trenton, NJ. Timothy

Michitsch is a chef-instructor at Lorain

County Joint Vocational School in Ober-

lin, OH.

’85 Joseph S. Davis is chef/

owner of Flannery’s Chuck

Wagon, Inc. in Fruitland, MD. M. Chris-

topher DiFiore is owner of Dorothy

O’Day’s Irish Pub in Clifton Park, NY.

’86 Jeffrey Segan is vice

president of hotel operations

for the Beau Rivage Resort & Casino in

Biloxi, MS.

’88 Michael Todd Bull is an

educator in the Career Tech-

nical Education/Regional Occupational

Program for Grossmont Union High

School District. In 2012, the San Diego

Chapter of the ACF named him Chef of

the Year. Gerard Herrfurth is chef/

consultant for Organic Planet Restaurant

in Greenwich, CT.

mise en place no.63, June 2013 33

ASHLEY AND DAVID COSTANZO

’89 David Brai is chef de

cuisine at Foxwoods Resort

Casino in Ledyard, CT. Jerry (Gerald)

Dunn is chef/owner of Rendezvous

Restaurant & Bar in Batavia, IL.

’90 Jennifer M. Speeg is chef/

co-owner of Sisters’ Keeper—a

custom order bakery that she and her

sister recently opened together.

’91 Josh Thomsen is executive

chef/partner at Agricola, a

farm-to-table restaurant in Princeton,

NJ. Ingredients used at Agricola are

hand-picked at the restaurant’s very own

Great Road Farm just 10 minutes down

the road.

’93 James Loomis is corporate

chef for Market Access Culi-

nary Group in Feasterville, PA. Jeffrey

S. Mitchell is executive chef of culinary

and nutritional services for St. Joseph’s

Hospital & Health Center in Syracuse,

NY. In July 2012, St. Joseph’s Hospital

received the ACF’s National Achieve-

ment of Excellence Award.

’94 Noralyn Galdiano is

executive chef for Hilton

Orlando Altamonte Springs in Altamonte

Springs, FL.

’95 Joseph R. Profeta is general

manager for The Palm Res-

taurant in Charlotte, NC.

’97 Matthew Sissman is chef/

owner of The Middle Fork,

a breakfast/lunch restaurant he recently

opened in Lander, WY.

’99 Richard Byers is executive

chef for The Corner Office

Restaurant in Denver, CO.

’00 Sarah Kosikowski is execu-

tive corporate pastry chef at

Valrhona USA in Chicago, IL. Her role

there includes conducting professional

classes, one-on-one culinary consulting,

and media outreach to communicate the

story of Valrhona.

’01 John D. Palmer is sous chef

at Hen of the Wood in Water-

bury, VT. Mary Sheridan is the owner

of The Honey Pot Food Cart, which

specializes in pies. Her cart was featured

in Saveur magazine this past summer and

was named one of the Top Ten Best Food

Carts in The Oregonian newspaper.

’02 Tyler Field is executive chef

at The Club at Mediterra in

Naples, FL.

’03 Christopher P. Moran is

the general manager at Char-

lie Palmer at Bloomingdale’s in Costa

Mesa, CA. He was recently married. Eu-

gene Philbin is sous chef for Marywood

University and the owner of Peculiar

Culinary Co., both in Scranton, PA.

’04 Chris Pommerening is

winery chef for Cliff Lede

Vineyards in Yountville, CA.

’05 Kate Magnetto is a teacher

of family and consumer sci-

ence at Mechanicville Jr./Sr. High School

in Mechanicville, NY. She recently

became engaged. William A. Sears is

general manager for The Yogurt Culture

Company, a Dannon research and devel-

opment flagship. He recently celebrated

his first wedding anniversary with wife

Lindsey (Walkowiak) Sears ’05. Join-

ing them were Tyler Vaughan ’06, Me-

gan Vaughan ’07, Andrew Chang ’05,

John Benedetti ’04, Luke Wolf ’07,

Aaron Bellizzi ’07, Noah Carroll ’07,

Vivian Wong ’07, and Kelvin Fernan

Fernandez ’05. They had a blast!

’06 Peter Binkiewicz is banquet

sous chef at the Molly Pitcher

Inn in Red Bank, NJ.

’07 Michael Finkenaur is sous

chef for 22 Square by Andaz

in Savannah, GA. Moments from the

Atlantic Ocean, Michael is enjoying all

the outdoor saltwater activities.

’08 Ashley (Policare)

Costanzo and classmate

David Costanzo (above) met at the

Career Discovery program at the CIA,

started classes six weeks apart, got en-

gaged during the bachelor’s program, and

wed in May 2012—A true CIA romance.

Katlyn (Sawicki) Hartfelder is head

chef for Host LLC in Des Moines, IA.

She married Burke Hartfelder ’08 in

July 2010 and they have welcomed their

son, William Burke Hartfelder IV, into the

world. Robbie Rensel and Samantha

(Bussman) Rensel ’08 are co-owners

of Savory Celebration in Houston, TX,

providing private chef services. They were

recently featured in absolutely! magazine.

Lieutenant Natalie Ann Schibell is

environmental health officer for the U.S.

Navy’s Medical Service Corps in Groton,

CT. She also owns The Chef N’ You,

LLC, helping individuals achieve optimal

health and wellness through proper nutri-

tion, exercise, and lifestyle change.

’09 Allison Cox is assistant food

editor for Oxmoor House in

Birmingham, AL. Her first cookbook,

Southern Living’s The Rotisserie Chicken

Cookbook, was published in October 2012.

Victor Lane is chef at Bon Appétit

Management Company in Cleveland,

OH. He got married in September 2012.

Elizabeth Makos is a foodservice

sales representative at Kraft Foods in

Colorado. (Russel) Taylor Mason is

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

Cookery in Lancaster, PA. He married in

Napa, CA in 2010 after graduating from

the CIA at Greystone.

’10 Sarah Elizabeth Aierstuck

is the sous chef for Ma(i)

son in Lancaster, PA. Sarah is delighted

to be working with Taylor Mason ’09.

Sebastian Paul Falcon is a choco-

latier at Lauren Adler’s Chocolopolis in

Washington State. He is married to fellow

classmate Domenica (Ogazi) Falcon.

Michael Worth is tournant at The

Palace Restaurant at the Cincinnatian

Hotel in Cincinnati, OH. He is working

towards his bachelor’s degree in food sci-

ence at the University of Cincinnati and

anticipates graduating in April 2013.

’11 Joshua Deri and wife

Whitney Reichman are

chef/owners of Dough Catering, a food

truck in Ft. Lauderdale, FL. They are

sourcing only the highest-quality local,

organic, and sustainable ingredients for

their modern flatbreads. Samantha

Kardas is cake decorator at The Pastry

Garden in Poughkeepsie, NY. She and

her father are opening Kardascakes.com.

In January 2012, they won first prize at

the Art of the Cake Live Challenge in

Cleveland, OH. J. M. Woody van Horn

is assistant general manager of Goose &

Gander Restaurant in St. Helena, CA.

www.ciaalumninetwork.com34

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

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

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

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

In Memoriam

Alumni Brigade of Supporters

INSIDE THE BOCUSE RESTAURANT KITCHEN

mise en place no.63, June 2013 35

JOHN SHORT ‘88

Alumni Brigade of Supporters

SARAH GREEN ‘12

This year, especially, we would like to thank our donors. No matter the size or scope of

your gift to the college, your willingness to be a part of the CIA’s future always gives us

a thrill and makes us feel enormous gratitude. As a not-for-profit college, the CIA takes

your donation and pours it right back into the educational experience of our students. Your

contribution helps the CIA remain the world’s premier culinary college.

Join the CIA Alumni Brigade!Call 845-451-1602 or visit www.ciagiving.org to make your contribution today.

who have generously given back to the CIA.

We are deeply grateful to our loyal

DEEPAK BALLANEY ‘09

ERIC BEAMESDERFER ‘83

JEFFREY JEDNAT ‘91GLEN HADLEY ‘62

EDWARD COTTON, JR ‘98

RICHARD KRUSEWSKI ‘72

SANFORD D’AMATO ‘74

MICHAEL WOERTZ ‘78

PATRICK HICKEY ‘86 PATRICK HICKEY ‘86

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

There is no better time to get together with CIA friends than Homecoming weekend. Don’t miss the chance to mix and mingle with old friends and new.Mark your calendar to join us on October 4–5. Log on to www.ciaalumninetwork.com and register today!

2013

Alumni Relations Admissions Advancement CIA Websites Career Services Registrar CIA Consulting General Information 845-451-1401 1-800-285-4627 845-905-4275 ciachef.edu 845-451-1275 845-451-1688 845-905-4423 845-452-9600 ciaalumninetwork.com ciagiving.org ciaprochef.com ciarestaurants.com