Co

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g to Our Senses ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA

No. 72, June 2016

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Keep It Going! We’re Almost There!Thanks to the generosity of donors like you, the Building on Excellence Capital Campaign is close to reaching its goal!

An exciting development occurred

in the fall of 2015 when the college

acquired The Culinary Institute

of America at Copia in Napa, CA.

Copia brings the CIA’s offerings

to a larger audience while

complementing the Greystone

campus, which remains home to

the college’s degree programs. The

building totals more than 80,000

square feet and contains a 280-seat theater, a 90-seat demonstration kitchen, a

library, retail space, classrooms, exhibition spaces, a full-service restaurant, and an

array of outdoor gardens. The location’s unique outdoor amphitheater seats more

than 700 people.

The CIA at Copia will become the new home for the CIA’s Food Business School,

food enthusiast programming, and industry leadership retreats and conferences.

The Chuck Williams Culinary Arts Museum at the CIA at Copia is expected to

open in spring 2017. Made possible by a generous gift from the estate of Chuck E.

Williams, founder of Williams-Sonoma, it will become a new attraction in the city of

Napa, and a destination for culinarians from around the world.

As a not-for-profit college, the CIA relies on donors like you to help fund many of its

programs, and there are many naming opportunities available at the CIA at Copia.

• Help us create and implement innovative curricula

and life-enhancing extracurricular programs.

• Partner with us to sustain and grow our

world-class facilities.

• Support the efforts of the young men and women

who dream of being future leaders like you.

Your gifts help ensure that the next generation of CIA

graduates enjoys the same worldwide prestige that

your CIA degree commands today. Let’s keep it going!

Please give today at www.ciagiving.org or by

calling 845-905-4275.

With gratitude,

Dr. Victor A. L. Gielisse, CMC

Vice President—Advancement and Business

Development

$100 MILLION

50 MILLION

1 MILLION

90 MILLION

3mise en place no.72, June 2016

Flavor: Coming to Our SensesThe role our senses play in creating flavor

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Leadership AwardsHonoring Legends of New York Dining

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Startup: Who Said it Was Easy!Intrapreneurship Students Pitch Concepts for The Egg

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Neurogastronomy Takes on CancerUsing all the senses to make food enjoyable

10

106

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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, Senior 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.

18 21

Across the PlazaFollowing the Presidential Trail | Careers in Media Panel

Chuck Williams Culinary Arts Museum | Steels Steal the Show on ESPN

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Education for LifeBook Shelf | Kudos | Tidbits | Reconnect to Your Alma Mater

Women in Foodservice

22

Gifts at WorkWood Stone: Changing the Way We Cook | Paying it Forward Why Give? | Giving’s Impact

28

Class NotesClass Notes | In Memoriam

32

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mise en place no.72, June 2016 5

I clearly remember my mother pulling the huge piece of oak tag out of the back

of the station wagon and handing it over. It was bigger than me! As she drove

away from the school gate, the light breeze threatened to pull the poster out of

my hands, but I held fast. I was proud of my homework assignment and was

determined to get it up the stairs to my fifth grade classroom. It was a drawing

showing the locations on the tongue that registered sweet, salty, bitter, and sour.

The presentation got me an A+, but it wouldn’t if I were making it in 2016.

The science of the brain and its relationship to flavor is an expanding field. If I

were giving that presentation in school today, instead of a piece of oak tag, I’d

be lugging in a three-dimensional skull indicating which lobes of the brain are

most responsible for flavor perception. It’s not as simple as just talking about the

tongue anymore, but it’s certainly more interesting!

In this edition of mise en place, we will focus on some of the science behind

flavor, umami as a dimension of flavor, how understanding the way the brain

perceives flavor can help people who have lost their sense of taste due to illness,

and how beer can be infused with different savory flavors.

Enjoy your magazine.

And, we wanted to share some milestone news about your alma mater! On

May 22 we marked the college’s 70th year providing students with exceptional

culinary education. Curious about how the CIA came about, and the influences

the college has had on food, beverage, and hospitality in the years since? Check

out the Our Story page and video at www.ciachef.edu/our-story.

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.

©2016 The Culinary Institute of America All rights reserved.

Photography: James K. Morris

mise en place® No. 72, June 2016

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

Dr. Chris Loss ’93

Douglass Miller ’89

Ted Russin

Denise Zanchelli

Editorial Board

Elly Erickson

Gail Jones

Dr. Chris Loss

Jan Smyth

Contributing Writers

Our cover playfully pays homage to the great illustrator and

graphic artist Peter Max.

6

By Nancy CocolaMost everyone grew up with the idea that the tongue was the central

hub of flavor. We believed that taste buds sensitive to sweet, sour, salty,

and bitter resided in specific areas of the tongue. We now know these

elements and their new friend umami can be recorded all over the

tongue and the inner walls of the cheek. When tastants, the chemicals

in foods, are registered in the mouth, signals are sent along nerve

fibers to the cranial nerve and then on to the taste region identified in

the brainstem. From there the news travels along to a specific area of

the cerebral cortex. It only takes a split second for that to happen, and

voilà, you know what you are tasting. But wait, that’s taste, not flavor.

The Science of FlavorFlavor is a complex element that requires all of the senses and an

understanding of neuroscience, biology, psychology, and memory

to define it. The first inroads into this idea came from Gordon

M. Shepherd, a physiologist and professor in the neuroscience

department of Yale University School of Medicine. In an article he

authored for the scientific journal Nature in 2006, he coined the term

“neurogastronomy.” This new science brings together molecular

biologists, neuroscientists, psychologists, physicians, and chefs to study

the implications of a sensory approach to flavor and how we perceive

it. Shepherd focused his work on the study of how the sense of smell

and neurological circuits in the brain team up to contribute to the

perception of flavor.

The Nose KnowsDr. Shepherd’s research divided the sense of smell and its importance

in perceiving flavor into two parts—the orthonasal and retronasal

systems. The orthonasal system refers to the inhalation of external

odors, while the retronasal system is activated by the food we are

chewing and swallowing and is found at the back of the nasal cavity.

So, though strong cheese on a plate may smell to you like dirty socks,

when in the mouth, that same cheese may evoke words like “tangy,

milky, grassy, or nutty.” Wine aficionados have used the retronasal

sense of smell for years in evaluating wines. They use words like “oak,

leather, or wood” when describing the finish of a wine. As far back

as 1835, Jean Anthelme Brillat-Savarin was on to something when he

said, “Smell and taste are in fact but a single sense whose laboratory is

in the mouth and whose chimney is in the nose.”

A Trick of the EyeIt has been said many times that we eat with our eyes first. Most will

agree that a beautifully plated dish will send off signals to the brain

that pleasure awaits. However, the brain can be tricked. Studies have

been conducted since the mid-1970s regarding how the perception

of color affects taste expectations. Scientists and chefs have figured

out that it is possible to reduce the concentration of the less healthy

ingredients in a dish, like sugar, by simply changing the color of the

FLAVOR: Coming to Our Senses

7

food and tricking the brain. In one study, when yellow color was

introduced into a clear, sweet solution, it significantly decreased

people’s sensitivity to sweetness. When green color was introduced

to the same solution it increased their perceived sense of sweetness.

Color can even hold sway over a person’s identification of flavor. For

example, a cherry-flavored drink can be misperceived as having a

lemon-lime flavor when presented as a green-colored drink. For chefs,

this visual trickery can add to the delight of a meal. For the medical

profession, it may offer applications in the treatment of obesity and

eating disorders.

Playing It By EarIn the kitchen, chefs rely on their ears to guide them when creating

a dish. Sizzle and snap can indicate different levels of doneness and

caramelization. But using the customers’ sense of hearing to enhance

flavor expectations wasn’t given all that much attention. We may all

remember the drama and heat of the sizzling fajita dish being set on

our table. But the use of sound to enhance dining experience was not

the norm until recently. In his 2010 article in Kitchen as Laboratory,

Charles Spence from the Oxford University Crossmodal Research

Laboratory explored the contributions of sound to the pleasurable

experience while eating and drinking. Spence went on to work with

award-winning chef Heston Blumenthal, owner of The Fat Duck in

England, to test out two hypotheses.

First, they served bacon and egg ice cream to two groups. While they

ate, one group heard the sounds of chickens clucking and the other

group heard bacon sizzling. Although the ice cream was identical,

participants reported the bacon flavor was more pronounced when

hearing the bacon sizzle and the eggy quality of the ice cream was

more pronounced when chicken sounds were played. Their second

experiment noted that oysters presented in a shell accompanied by

sounds of the sea were rated as more enjoyable than oysters served in

a petri dish while farmyard noises played in the background. These

experiments informed Blumenthal’s “Sound of the Sea” dish that he

offers at his restaurant. It includes seafood, kelp, and seaweed, plated

to resemble the seashore. Waiters bring out the dish and a small

iPod nestled inside a giant conch shell. Ear buds for each diner allow

them to hear the sounds of seagulls and ocean waves as they dine.

Blumenthal has perfectly mastered the senses of sound, sight, smell,

and taste, while banking on his customers’ sense memories of times

by the sea.

According to Charles Spence in his book The Perfect Meal, the role of

the senses in flavor perception can be divided into two groupings: the

external cues of hearing, vision, and orthonasal olfaction; and the

internal cues of retronasal olfaction, mouth sensations, and sounds

in the mouth. The external cues play an enormous role in our food

memories, which are particularly evocative and remain stored in the

brain. They inform our expectations of what we are about to eat and

can impede or enhance our enjoyment of a meal. “It smells just like

grandma’s chicken pot pie, but when I bit into it, well, it just wasn’t the

same,” you might say. On the other hand, when the memories and the

present flavor profile meld seamlessly, rapture can ensue!

The perception of flavor is complex and multisensory. New studies are

beginning to demonstrate how this emerging science can be utilized

in the health and wellness sector. For now, the information helps

chefs as they experiment with ingredients that impact how the brain

will perceive the food they are creating. We are finally coming to our

senses when it comes to flavor.

Nancy Cocola is the editor of mise en place magazine.

8 www.ciaalumninetwork.org

By Christopher Loss ’93, PhDOne of the primary focuses of the emerging

field of culinary science is flavor. Flavor is a

multifaceted and dynamic perception that

conveys information about our cultures, our

environment, and our individuality. The

food industry is interested in understanding

flavor because it is integral to developing

successful healthier products for emerging,

maturing, and aging consumer segments.

The research community is interested in flavor

because it is an ideal entrée to the brain, one of

the final frontiers of science. But flavor is still largely a

black box and often confused with taste, which is actually a

component of flavor.

Taste is only what happens on the tongue, when certain water-soluble

molecules (called “tastants”) dissolve in our saliva and interact with

specific receptors within our taste buds. Taste’s primary function is to

help us detect macro and micronutrients. There are five known basic

taste perceptions: sweet, sour, salty, bitter, and umami. Translated

from the Japanese, umami means “delicious taste.” For a look at the

dynamics of flavor, how umami contributes to it, and where this

umami comes from in our food system, it is important to address a

variety of environmental, and health and wellness imperatives.

The sensory scientist and consumer psychologist Dr. Jeannine

Delwiche describes flavor as an integration of all the sensory

experiences we have while eating. Flavor includes tastes, aromas,

colors, textures, sounds, and even pain—consider the burn of peppers

in a spicy chili. Flavor also has an inherently temporal quality, which

is to say that it is dynamic, and changes over time. It is not something

we can easily take a snapshot of and describe, although traditional

sensory evaluation techniques attempt this. Flavor is more

akin to a movie, according to Dr. Terry Acree, a

flavor chemist at Cornell University, who describes

it as a constantly evolving story that is being

written in our minds as we chew, savor, and

swallow our food. Flavor is also influenced

by contextual factors. For example, a bowl

of ramen noodles slurped out of a plastic

container while sitting alone on a couch

watching reruns of Seinfeld will have a very

different flavor from the exact same food

eaten from a porcelain bowl with chopsticks in a fine

dining restaurant amongst friends and family.

Flavor perception is also highly individual.

Scientists studying flavor like to say “we all

live in our own flavor worlds.” The “flavor

genome” is comprised of genes coding for

receptors to help us take in the information

that forms flavor. It is one of the largest gene

families, and also one of the most highly

variable within a population. Very small

changes in a gene can dramatically change

how we perceive the world around us. These small

changes can even influence the hedonic valence—the

intrinsic attraction or aversion to the aromas we perceive in

foods. Some people perceive extreme intensity in the taste of certain

bitter compounds in vegetables, while others are unable to taste them

at all. Some people like and crave these bitter compounds; others

despise them, and choose foods that do not contain them.

Unlocking the ‘Savory’ Factor Then there is umami, which is considered the taste of protein or, more

accurately, the taste of one of the most common amino acids found

in proteins, glutamic acid. Umami is the perception we have when

our taste receptors interact with this amino acid. It’s interesting to

note that receptors for glutamic acid are found not only on the tongue

but also throughout the body, in the gut, pancreas, brain, and testes,

amongst other organs. Umami provides an important aspect to flavor,

often described as contributing depth, complexity, or roundedness

to foods. Although this is not well understood by scientists, countless

cooks, chefs, and artisan food producers have leveraged it for

thousands of years. Umami contributes to the savory quality of our

food, and may be what makes food comforting

and delicious.

It is believed that understanding this savory

quality will be integral to addressing the issue

of sodium reduction—one of the billion-dollar

questions that the food industry is working

very hard to answer. Understanding how

to unlock the umami and savory “meat-

like” qualities from plant proteins will be

critical to creating and maintaining a more

sustainable food system. Although animal

Umami: The Language of Flavor

9mise en place no.72, June 2016

proteins are high in glutamates, the resources required to produce

them is nearly 10 times that required to produce plant-based

proteins. The ability to transform plant proteins into convincing

meat alternatives with umami and savory qualities will likely require

new food processing methods and harnessing microorganisms from

ancient biotechnologies, such as fermentation. Fermentation is a

“natural” form of preservation that utilizes the chemical energy from

microorganisms to release glutamates, yielding foods that are high

in umami quality.

Some of the most iconic Japanese foods—miso, dashi, and sake—

owe their unique flavor and umami qualities to ingredients that

have been fermented. Dashi is a seemingly simple broth made

from kombu (a type of seaweed), katsobushi (a fermented dried

fish meat), and water. The broth is carefully steeped at specific

temperatures to extract and combine glutamic acid and nucleotides

that have a synergistic effect on the umami quality of the final

broth. It’s interesting to note that most ingredients harvested from

the oceans (including fish and shellfish) are higher in glutamates

than other ingredients. Miso is made from rice, barley, soy, and salt

that has been fermented with a specific fungus (koji mold) capable

of releasing umami-eliciting compounds. The resulting savory

paste is dissolved in water and often combined with tofu and dried

mushrooms—both of which are high in glutamates and nucleotides—

to make for a satisfying savory meal.

Sake, an alcoholic beverage made by fermenting rice, has also been

reported to contain umami-eliciting compounds generated by the

enzymatic activity of yeast. The yeast eventually breaks down and

contributes to the umami quality of this celebrated beverage. Wine

and beer also have umami qualities due to similar microbial activity.

Flavor is a type of language that facilitates a dialogue between

people and their environment, and umami may well represent one

of the most primitive or original dialects. Even though umami is

ubiquitous, it will require a diversity of perspectives from a variety

of disciplines to translate. Not only will this endeavor help identify

strategies to help nourish our planet and its growing population, but

it will be a delicious and fascinating dialogue.

Christopher Loss, PhD, AOS, is a professor in the

department of culinary science and director of

the Menu Research and Flavor Discovery

Initiative at The Culinary Institute

of America.

Miso

Dashi

Sake

10 www.ciaalumninetwork.org

Patients undergoing treatment for cancer and other diseases often find

that they can no longer enjoy food. In fact, for many, sitting down

to a meal becomes a horrific parade of dishes that taste like sawdust

or metal. Unfortunately, that same tasteless food is still needed for

nourishment and strength. And, enjoying the chance to share a meal

with family and friends is considered essential in the healing process.

Chemotherapy, by necessity, kills off fast-growing cells, which

unfortunately includes receptors for taste and smell. Dan Han, a

neuropsychologist at the University of Kentucky in Lexington,

believed that quality of life should also be a measure as clinical

outcomes for patients. He talked with Chef Fred Morin, a bioengineer

by training and owner of Joe Beef in Montreal, Canada, about the

possibility of merging science and culinary training to study the brain

and behavior that influences the food experience.

The result of this collaboration was the first annual International

Society of Neurogastronomy Symposium at the University of

Neurogastronomy Takes on CancerKentucky. Present were 200 scientists, patients, and chefs who

gathered to explore issues of quality of life for people who had lost

their perception of smell and taste due to illness and treatment.

Offering TED-style talks were chefs Fred Morin and Jehangir

Mehta ’95, owner of Mehtaphor and Graffiti in New York City; Yale

neuroscientist Gordon Shepherd; and experimental psychologist

Charles Spence, to name a few. Participants at the event were

encouraged to visit eight tasting stations and—with the help of

blindfolds, scent jars, and nose pincers—discover how more than one

sense was involved in the perception of flavor. This fact opens doors to

helping patients enjoy food using different stimuli and was the focus of

a fun and informative challenge.

Taking on the ChallengeDuring the Applied Neurogastronomy Challenge, teams of chefs,

neuroscientists, and physicians competed to create a meal that would

appeal to two chemotherapy patients who had lost their sense of taste.

One of the women will be having chemotherapy for the rest of her life.

Chef Mehta’s team offered up peppered scallops, grilled chicken, and

mustard-lime halibut to be paired with chili jam, apple goji reduction,

lemon-marinated apples, carrot yogurt salsa, or a chocolate chili mole.

Chef Morin’s team prepared chunky potato soup with customized

toppings including diced potato and bacon, pulled chicken and ginger,

garlic broccoli, and free-range chicken skin with paprika. Both chefs

offered mix-and-match alternatives to maximize taste options. The

winner that day was Chef Morin’s soup, but the true winner was the

knowledge gained about how we need to change the way we cook

so that patients’ senses are engaged when eating, making for a more

nourishing and fulfilling experience.

“It was a moving and humbling experience to hear these women’s

stories and meet them,” explained Chef Mehta. “It made me want to

push harder to find something for their palates that they could finally

enjoy. I consider myself lucky to have been part of the symposium and

now to serve on the board, and I sincerely hope we can make progress

by leaps and bounds.”

jehangir mehta preparing food for tasters

chef mehta explains his dishes to chemotherapy patients

11mise en place no.72, June 2016

He’s deadly serious about his work, and he’s having the time of his

life doing it. He’s gained the respect of some of the nation’s top chefs,

and he’s transforming how they are thinking about beverage service

in their restaurants. He’s fluent in culinary speak, and he’s creating a

whole new language for beer. He’s brewmaster Jared Rouben ’06—the

force behind Moody Tongue Brewing Company—and he practices

culinary brewing. To do that, he believes tasting and understanding

food is critical to the process. Jared brews beer the same way he cooks,

by sourcing the best ingredients, handling them

correctly, and appreciating the why and when

of incorporating them into a quality beer.

And he is adamant about that. “In culinary

brewing the beer has to be perfect first,” he

says. “It doesn’t matter how good your food

ingredients are, they won’t improve a beer that

isn’t already great.” That meticulous approach

is why so many chefs like Rick Bayless, Paul

Virant ’94, and Paul Kahan have collaborated

with him to create signature beers that bridge

the gap between the plate and the glass. He

also understands how to communicate this

approach to the customer.

Jared understands the power of words and

how they can become part of the flavor

experience. He recognizes that most people

use a limited vocabulary when talking about

beer. “Phrases like it’s ‘nice and hoppy’ or

‘rich and malty’ are used all the time,” Jared

explains. “But that’s not very helpful because

all beer has malt and hops in them. It’s not

telling you much.” So he began expanding

the language of beer. The names of Jared’s

brews all start with the culinary technique

used followed by the flavor and aromatics

profile, and then the beer style. The names

of his most popular beers clearly reflect

that approach and include Dehydrated

Tangerine Cacao Wit, Sliced Nectarine IPA,

Caramelized Chocolate Churro Baltic Porter,

and Steeped Emperor’s Lemon Saison.

Flavor Explosion!

Beer is just as complex, so why

don’t we get to explore the best

ingredients and food pairings too?

We shouldn’t be left out of the fun.

Jared strongly believes that the common language of food will help

engage more people in the enjoyment of beer. “The wine world has

been using words like fig and prune to describe French wine forever,”

Jared explains. “Beer is just as complex, so why don’t we get to explore

the best ingredients and food pairings too? We shouldn’t be left out of

the fun.”

12 www.ciaalumninetwork.org

The CIA’s Worlds of Flavor® conference is widely acknowledged

as our country’s most influential professional forum on world

cuisines, food cultures, and flavor trends. Now in its 18th year, the

conference continues to kick-start innovation as well as inspire an

audience of more than 700 culinary professionals with new tastes

and techniques.

Since its early days, Worlds of Flavor has explored flavor

development strategies from around the globe and delved into the

history of spices and aromatics.

This year’s theme was ON FIRE, about rekindling culinary passion,

setting a flame under creativity, and stirring the embers of varied

cultures to spark innovation. CIA graduates participated in several

sessions, including:

• Europe and the Americas: Progressive Flavor Interpretations

from Italy to Mexico, Diego Galicia ’10

• Savory and Sweet Eclairs: New Techniques and Flavors, From

French Traditions to American Palates, Steve Jilleba ’77

• Street Foods of Mexico—An Explosion of Flavor,

Johnny Hernandez ’07

Another session—From Fire to Science: Californian Flavors for the

21st Century—featured three CIA alumni: Evan Rich ’00, Matthew

Accarrino ’98, and Mark Liberman ’98. We asked Mark

Liberman, executive chef/owner of AQ in San Francisco, to share

some insights. Here’s what he had to say.

What techniques do you use to add flavor or build umami in a dish?We can concentrate flavors through aging seafood, meat, and

vegetables. During salmon season, we bring in whole salmons

and age them for a few days to develop the flavor. Fermentation,

drying ingredients, and building layers to concentrate ingredients are

some other ways we really try to build up a dish. We will take one

ingredient and dry it or ferment it and then use that to flavor a dish

of the same fresh ingredient.

What flavors are you using today that you didn’t use in the past? I have been using a lot of seaweed lately. Even though the restaurant

isn’t Japanese, we make dashi or dashi-inspired stocks for vegetables,

sauces, and vinaigrettes. Utilizing local seaweed—fresh or dried—really

develops umami and gives roundness to a dish.

What has science contributed to building flavor?Being able to compress and vacuum seal an ingredient has allowed us to

speed up the process of building flavor and creating new textures. If

you take a carrot and pickle it conventionally, it will get soft over time

as the vinegar/salt penetrates the carrot. By using compression, we

end up with a very crunchy carrot that has been 100% penetrated. The

same technique can be seen in sous-vide cooking, creating a unique

texture and allowing the flavors to be sealed inside the bag.

What is your favorite technique or ingredient for adding flavor? I love using house-dried ingredients—whether they are mushrooms,

fruit, or smoked vegetables—to create an intense, clean flavor.

They can add complexity and umami while still making the fresh

ingredients shine. I use vinegars, citrus, or fermented vegetable juices

from kohlrabi or cabbage instead of reaching for salt.

What flavor trends are coming in the future? I think we’ll be returning to old school, even ancient cooking, but

with a light touch. Traditional techniques like smoking, aging, and

fermenting are gaining popularity, and I think that they will continue

to spread even more in the coming year.

13mise en place no.72, June 2016

Following the Presidential TrailPresident Tim Ryan spends every day working

to enhance the educational experience for our

students and maintain the CIA as an innovator

and ideator for the industry. So it’s nice to be

recognized for your hard work, and also nice to

sometimes just have a little fun, too!

Powerful Recognition CIA President Tim Ryan was named one of the

most powerful people in the food world by both

Nation’s Restaurant News (NRN) and The Daily Meal.

NRN named him to its 2016 NRN Power List in

the “influencers” category. “Tim Ryan has not only

been transforming how the next generation

of chefs is educated, but also influencing nearly

every aspect of the restaurant industry,” NRN

editors explained.

The Daily Meal named Tim to its list of America’s

50 Most Powerful People in Food, citing how the

college has thrived under his direction—opening

two additional campuses in Texas and Singapore,

launching new degree programs, and developing

the brewery program at the New York campus.

Williams Culinary Arts CommitteeThe new Chuck Williams Culinary Arts Museum

slated for the Copia site is in the exciting formative

stages. Tim went to California to meet with the

Williams Culinary Arts Committee to set out the

strategy for the design and opening of the museum.

After a luncheon that celebrated the life of Chuck

Williams—during which many great stories about

Chuck were told—the committee members rolled

up their sleeves and got down to business.

representatives of the chuck e. Williams estate With tim. left to right: tim, pat connolly, Wade Bentson, elaine anderson, james West

tim ryan and cBs nfl analyst Bill coWher

Ryan—Man of Steel-ers!It’s well known that President Ryan is a fervent Pittsburgh Steelers fan. So,

you can only imagine how delighted he was to learn that former Pittsburgh

Steelers coach and current CBS NFL analyst Bill Cowher would be on

campus to help judge the second Annual PepsiCo Game Day Grub Match.

Both men are the same age and were born and raised in Pittsburgh. For

that day, at least they got to play on the same team, helping to choose the

winning student-created tailgate dish using Pepsi products. The winning

team earned a $5,000 scholarship and a trip to Super Bowl 50 (see page 24)!

Sometimes, a college president just gets to have some fun!

14

The world “legend” is often overused, but not so for the four Augie

Award recipients at the CIA’s 2016 Leadership Awards event on

April 28. They earned their legendary status through careers that

spanned decades and influenced the New York dining scene and

beyond. Albert Kumin, master pâtissier; Sirio Maccioni, renowned

restaurateur; Mimi Sheraton, writer and food critic; and André

Soltner, master chef, drew a sold-out crowd of 600 to the American

Museum of Natural History for a night of great food, camaraderie,

humor, and heartfelt reminiscences.

CIA President Tim Ryan explained, “I have tremendous personal

admiration and affection for each of our honorees. They have inspired

me—and thousands of others—in their own unique ways, and I am

grateful for their example.” He went on to delight in leading the guests

in a chorus of “New York, New York,” which set a playful tone for the

evening. Albert and Mimi knew each other from the days of menu

2016

THE CULINARY INSTITUTE OF AMERICALEADERSHIP AWARDS

testing for the opening of The Four Seasons Restaurant, and André

and Sirio were skiing buddies. As restaurant reviewer for The New

York Times, Mimi was often in a position to critique their restaurants!

But mutual respect and the passing years made for a wonderful night

of storytelling and fun.

Albert Kumin, at the advanced age of 95, drew a standing ovation

that rocked the house. Beyond being known as a fine pastry chef,

Albert hopes his legacy lives on in the students he has taught. “I

hope I have given back,” he said.

Sirio Maccioni, who was unable to attend, was amply represented

by his son Marco and wife Egidiana, who took one look at the heavy

Augie statue and declared it great for pounding scallopini! Marco

explained that in the 42 years that Le Cirque has been in business,

it has strived to be the best. He feels his father’s legacy is the passion

and courage he demonstrated to be a success against all odds.

André Soltner remembered his first glimpse of Albert Kumin some

50 years ago. “He loved working with chocolate then and he loves

it to this day,” André said. He reminisced about how his family and

Sirio’s shared weekend meals at their homes in Hunter, NY, where

they went to ski. He expressed the hope that his legacy would be

that he was a “good chef.”

Mimi Sheraton recalled the joy she felt working with Albert and

Joe Baum on the opening menu for The Four Seasons, as well as

the challenges she faced reviewing the restaurants of chefs she

respected. Mimi expressed the hope her legacy will be that she “told

the truth.”

All of the Augie recipients thanked the CIA for honoring them with

the award, but Mimi might have said it best when she remarked,

“The CIA continues to turn out generations of people dedicated to

the kitchen and food, and I want to thank them for that and for

this honor.”

marco and egidiana maccioni mimi sheraton andré soltner alBert kumin

15

marc garcia ‘91 and the team from platinum sponsor avocados from mexico reception delights from the patina restaurant group

left to right: Board chairman jon luther, charlie palmer ‘79, and tim ryan greeting guests

guest chef michael lomonaco With honorees mimi sheraton and andré soltner

the silent auction With online Bidding helped to make the evening a huge success

students shoWing their appreciation

16 www.ciaalumninetwork.org

The Marriott Pavilion Ecolab Auditorium was filled, the lights were

low, and four teams of bachelor’s students in the Intrapreneurship

class were nervously encouraging each other with high fives and group

hugs. All had gathered for the Innovation Kitchen Pitch-off. Here,

students present researched and fully envisioned restaurant concepts

that include recipes, menus, food costs, and all associated marketing

plans to a panel of experts. The winning team gets to implement their

concept for a semester at The Egg’s Innovation Station.

So far, three concepts have successfully transformed the Innovation

Kitchen. Leyenda—Modern Mexican Street Food, PoCo—The Potato

Company, and Shúk—the Pita Bar all served up to 1,000 covers a week

with lines out the door!

The four groups at this most recent Pitch-off presented their

concepts to:

• Carine Assouad, board member and managing director, Semsom

US Treats

• Philip Colicchio, founding partner/lead litigation and appeals,

commercial law, and hospitality practice groups, Taylor Colchis, LLP

• Mark Erickson ’77, provost, The Culinary Institute of America

• Dean Small ’77, founder and CEO, Synergy Restaurant Consultants

• Mike Smith ’92, executive chef at The Egg, Restaurant Associates

Their concepts all represented the growing interest in global flavors.

So within any given concept, either regional cuisine or global

cuisine was the object of choice for the customer. For example, the

“Charcoal” team presented an international barbecue concept that

encompassed grilling styles found in South America (As ado), Korea

(Gigue), Philippines (Lech on), India (Tandoori), Africa (Braai), and

the Mediterranean (Kabob). Each of these styles would be rotated

during the semester with paired sides and sauces. Despite the delicious

descriptions of each of these items and the anticipated marketing of

t-shirts and Frisbees, this concept met with some tough questions from

the panel, not the least of which was Provost Erickson’s concerns about

ventilating all that grilling in The Egg and projected food costs.

Team “NOPO—Po’boys on the Geaux” stuck to the regional food of

New Orleans and its world-famous Po’boys and Muffuletta. Options

for the Po’boys included blackened catfish, roast beef, smoked turkey,

and andouille sausage. Seafood gumbo and jambalaya were also on

their list of options. Ingeniously, they chose to offer a dessert of bread

pudding with bourbon caramel sauce to use up leftover bread from

the creation of their sandwiches. Marketing included social media and

a Mardi Gras-like set of items. Panelists questioned the customer’s

perception of “bang for the buck” with only a six-inch sandwich.

While the team suggested the solution of larger bread, the panel

Startup: Who Said it Was Easy! Intrapreneurship Students Pitch Concepts

team meatBall city—the ultimate Winnersteam charcoal making its pitch

17mise en place no.72, June 2016

pointed out that larger bread requires more protein and raises costs.

Team “RICO—Rice Company” presented themselves as a rice bowl

experience that could be customized. They offered four types of rice

on which to put the various toppings. They also presented a multitude

of proteins and vegetarian options, then shared their pared-down

opening menu of proteins and sides that included kimchi, pikliz, lime,

shallots, and cilantro. The four women of team RICO were questioned

by the panel as to why they hadn’t promoted themselves as a women-

owned, multicultural restaurant, which would have set them apart

from the others. The team’s marketing plan had a “pay it forward”

component.

The last team to present was “Meatball City,” an energetic group

of students who believe meatballs are fun and treated their logo and

marketing plans that way. The concept had the customer initially

choosing either polenta, bread, or rice to go with their beef, chicken,

or veggie meatball. Options for sauces ran from the classic tomato

sauce to cheesy Parmesan. To market the opening, the team has

plans to name their mascot—a meatball—during a contest open to all

students. The winner gets a free meal and possibly a free t-shirt. The

panel questioned why they were using French bread in an essentially

Italian concept, and expressed some concern about the team using an

anthropomorphized meatball as their logo!

At the end of the presentations, the panel retreated to deliberate. The

tension in the room was palpable as teams paced the aisles of the

theater and awaited their fate. The winner was announced, and it was

Meatball City that took the day! The team has one more semester and

a check for $18,800 to refine their concept before they hit The Egg and

start serving up, what else, meatballs.

the judging panel team rico

Todd Coleman ’98, owner, Delicious Contents

Patrick Decker ’05, digital content manager, Scripps Network Interactive

Andrew Kaplan ’02, director, Rachael Ray’s Yum-o! organization

Jennifer Armentrout ’97, editor of Fine Cooking

Kersti Bowser ’01, owner, Gourmet Butterfly Media, food stylist

Sarah Carey ’94, food editor, Martha Stewart Living Omnimedia

Sara Moulton ’77, author and host of Sara’s Weeknight Meals

Erin McDowell ’07, food stylist, writer/editor, Food52.com and PureWow.com

18 www.ciaalumninetwork.org

ALUMNI SHARE THEIR CAREERS IN MEDIA

19mise en place no.72, June 2016

The Hyde Park campus hosted eight alumni who work in media for a panel discussion about careers in food media and communications. These successful graduates were

thrilled to return to their alma mater to share their insights about food media careers with the hundreds of interested students and staff who were in attendance.

The road to success in media was not an easy or direct one for any of

our panelists, so their honest descriptions and advice were immensely

useful to our students in helping them understand the realities of

careers in today’s ever-changing media market.

A few of the panelists began working while still on campus. Patrick

Decker ’05 was editor of La Papillote and went on to work in the

publishing department at the college. Erin McDowell ’07 began in the

CIA’s test kitchen and worked on CIA-produced cookbooks.

Some of the panelists have jobs in large companies working in

various positions in media. Andrew Kaplan ’02 is director of

Yum-o!—Rachael Ray’s not-for-profit organization that is focused on

empowering kids and families to have a healthy relationship with food.

He encouraged students to be true to their interests when seeking a

career in media. Patrick moved from working at the CIA to working

at Rachael Ray, and from freelancing and blogging to working for the

Scripps organization, where he manages the content of such brands as

Food Network, DIY, HGTV, Travel, and Cooking. His accumulated

knowledge of so many aspects of the field made his job at Scripps

possible.

The freelancers in the group had a few characteristics in common.

They have incredible discipline, understand the importance of running

themselves like a business, and are consummate problem solvers.

Building a career from scratch can have some hilarious moments. Erin

shared an unusual experience using an elevator as a prep station for

a shoot because that was the only available space. Obviously, the job

had its ups and downs! Sara Moulton ’77 came to freelancing not as

a choice but because of the changing face of publishing and media.

She had a long and stable career at Gourmet magazine, Food Network,

and Good Morning America, but saw much of that work disappear as

times changed. She reinvented herself, started writing cookbooks,

and eventually found a place for her show Sara’s Weeknight Meals on

PBS. Sara talked about the need to always be on the lookout for new

opportunities, which is stressful, but a fact of the freelancer’s reality.

And new opportunities are what drive Kersti Bowser ’01 and her

Gourmet Butterfly Media business. From her very first day as an

extern at Food Network, she has been saying “yes” to jobs no matter

how mundane or difficult. Her work ethic was noted then and is

appreciated today by culinary royalty who hire her company for

photo shoots, television appearances, catering needs, book tours, and

culinary demos. Kersti’s advice to students was to be authentic, work

hard, and love problem solving.

The students were captivated by the stories of success and struggle that

each of the panelists shared. And the event met its objective of helping

students interested in careers in media and communication see the

wide application of their CIA degree and some of the steps they will

need to take to reach their own professional goals.

20 www.ciaalumninetwork.org

A museum honoring Charles E. “Chuck” Williams will

become the centerpiece of the new Culinary Institute of

America at Copia in Napa, CA. Williams, a longtime friend

of the CIA who was inducted into the CIA Hall of Fame

in 2002, reshaped the way America cooks and was the

visionary behind Williams-Sonoma. He died in December

2015 at the age of 100.

The Chuck Williams Culinary Arts Museum will house

an extensive display of kitchen items collected within his

lifetime and will ensure that culinary enthusiasts have

a place to learn the history and traditions of America’s

culinary heritage.

“Chuck Williams introduced the culinary tools and

equipment that were essential in transforming the art of

cooking, eating, and entertaining in the American home,”

explains CIA President Dr. Tim Ryan. “We are delighted

that this unique and wide-ranging collection will be on

permanent display to the community at the CIA at Copia.”

CIA Home to Chuck Williams Culinary Arts Museum

The Chuck Williams story began in 1952, when he took a trip

to Europe with friends and saw what international cooks were

using in their home kitchens. He returned to Europe numerous

times, scouring shops, restaurants, and factories for high-quality

cookware and specialty foods he could introduce to cooks in

the U.S. In 1956, he opened his first cookware store in Sonoma.

Many of those items would become American kitchen classics,

such as enameled cast-iron pots, tart tins, kugelhopfs, crêpe pans,

the Cuisinart food processor, and balsamic vinegar.

The museum collection represents a rich heritage of the culinary

arts from around the world and includes treasures from the 18th

and 19th centuries. Among the nearly 4,000 artifacts are a batterie

de cuisine of copper cookware from 1890s France, ceramic and

metal chocolate and ice cream molds, and European and early

American baking and pastry equipment. Also on display are

specialty cookware, tableware, large and small appliances, and

cookbooks.

The Chuck Williams Culinary Arts Museum at the CIA at Copia is

slated to open in spring 2017.

21

Steels Steal the Show on ESPNWho says chefs can’t jump? They “jump back” from splashing oil, “jump out” of the way of each other in the

kitchen, and “jump to” when a customer has a special request. And, it turns out chefs can also jump on the

basketball court…at least enough to garner the attention of ESPN’s SportsCenter. Fan correspondent Reese

Waters and a production crew spent two days on the Hyde Park campus to tape “Basketball and

Beignets”—a feature about the CIA Steels that aired on the network’s flagship program on

February 23 and 24.

Waters spoke with players, coaches, and fans about the quirky aspects of fielding athletic

teams at the CIA—with long class days, students leaving for externship, or graduating

in the middle of a season—while dispelling myths about cooks and bakers not

being athletic and in shape. He keyed into the unique aspects of Steels spirit by

highlighting the team’s fight chant—Mirepoix, mirepoix, roux, roux, roux, dice ’em

up, chop ’em up, put ’em in the stew! And the players revealed their distinctive

brand of trash talk. They call other teams “Shoemakers”—an insult that means

your food is leathery, tough, and with no flavor. Yup, that’s trash talk from chefs. It

might actually insult the other teams if they could figure out what the Steels were

shouting at them!

During the ESPN visit, one player was followed as he worked the soup station for

Saturday lunch service in the American Bounty Restaurant on campus. Scheduling

was so tight he had to run to the gym in his chef whites, making it just in time to

change into his uniform and join his teammates, who had already begun their

warm-up drills for the game.

While ESPN was on campus, the Steels won their games against Pratt Institute

and The Cooper Union, finishing the season with a 7-8 record.

Who says chefs can’t jump!

Check out the video of the ESPN feature at

http://blog.ciachef.edu/espn-to-feature-the-cia/

22 www.ciaalumninetwork.org

Book Shelf

The Complete Guide to Sushi & SashimiBy Jeffrey Elliot ’92 and Robby Cook

Lovers of sushi and sashimi, you’ll

want to have this book open on

your counter as you prepare to

enjoy fresh and flavorful Japanese

cuisine in your home. Step-by-step

photographs of essentials skills

take you through the traditions

and techniques for each delicious recipe.

From preparing shiso-ginger stuffed sushi to cutting

paper-thin sashimi and from making perfect sushi rice to

slicing daikon, this book will help you master the cuisine

you love.

Sara Moulton’s Home Cooking 101By Sara Moulton ’77

Every recipe in this

book is a keeper,

every picture is

mouthwatering, and

every sidebar is

filled with Sara’s

tips and secrets

for making them foolproof and

delicious. With the help of some well-known “guest

chefs” like Rick Bayless and Jacques Torres, Sara takes

you on a delicious culinary journey filled with insights

she’s gathered over her career as chef, television host,

and author. Make your next meal from this book and

you’re sure to have a hit on your hands.

CulinologyThe Intersection of Culinary Art and Food ScienceEdited by Jeffrey Cousminer ’75

Created by the Research Chefs

Association, Culinology is designed to

help professional chefs understand

the science behind the food they

are creating in their kitchens and

assist them in thinking about new

product development. From concept to mass

market, the chef can play a critical role in blending the

art of culinary creativity with the underlying principles

of science and technology.

The Air Fryer CookbookBy Todd English ’82

Todd English loves the

flavor and texture of fried

food but knows that

deep-frying is not the

only way to achieve a

satisfying crunch and

flavor. He’s developed

an entire book that uses

air frying—a method that utilizes air

frying appliances and minimal oil. From fried duck

wontons to quinoa-crusted shrimp, and from chicken

satay to better-than-fast-food fries, this book will open

your eyes to making your favorites a healthier choice.

The New England KitchenBy Jeremy Sewall ’92 and

Erin Byers Murray

Award-winning Boston chef Jeremy

Sewall adapts the region’s fresh,

simple flavors into refined dishes

for the home cook. More than

100 delectable recipes highlight

the region’s farms and fisheries.

Presented by season, the dishes

include such wonders as creamy oyster stew with

fennel, dayboat cod with green garlic purée, Yankee

pot roast, and pumpkin chiffon pie. Every one of the

beautifully photographed dishes makes you want to start

cooking, now!

23mise en place no.72, June 2016

KUDOSAt the beginning of a new year, many media outlets create their lists of people to watch in various industries. If the early results from 2016 are any indication, this will be a banner year for CIA graduates receiving accolades in the food world.

Foodservice Director magazine named CIA Senior Director of Food and

Beverage Operations Waldy Malouf ’75 as its People in Foodservice

honoree for March 2016. In addition, Anthony Legname ’95, campus

executive chef at Marist College in Poughkeepsie, NY, received the

magazine’s Chef’s Choice Award for Most Innovative Menu Addition

at their Menu Directions conference in Jacksonville, FL.

The 2016 International Facilities Management Association (IFMA)

Silver Plate Awards were announced, and we are pleased and proud

to say that this year’s winner in the colleges and universities category

was Rafi Taherian ’95, associate vice president of Yale Hospitality at

Yale University in New Haven, CT.

Forbes magazine’s 30-under-30 list features rising stars in the industry.

The Food and Drink category for 2016 includes three graduates:

Brian Baxter ’07

Chef de cuisine, Husk, Nashville, TN

Deuki Hong ’09

Executive chef, Baekjeong, New York City

Karys Logue ’09

Executive pastry chef, Dominique Ansel Bakery, New York City

FSR magazine, serving the full-service restaurant industry, has put

out its list of 40-under-40 Rising Stars—Restaurant Professionals that

includes three CIA graduates.

Aaron Bludorn ’06

Executive chef, Café Boulud, New York City

Jessie Liu ’11

Pastry chef, Providence, Los Angeles, CA

Alon Shaya ’99

Executive chef/partner, Shaya, Pizza Domenica,

and Domenica, New Orleans, LA

Dessert Professional magazine’s Top Ten Chocolatiers in North America

included two CIA graduates who are representing chocolate work at

the highest level. They are:

Oliver Kita ’89

Oliver Kita Chocolates, Rhinebeck, NY

Adam Turoni ’09

Chocolat by Adam Turoni, Savannah, GA

And of course, Nation’s Restaurant News put out its 2016 Power List that

included three of our alumni and CIA President Tim Ryan (see page

13). The alumni included:

Anthony Bourdain ’78

Host, CNN’s Parts Unknown, “Tastemakers” category

Steve Ells ’90

Founder/chairman of Chipotle, “Disruptors” category

Roy Choi ’98

Food truck pioneer, “Tastemakers” category

The Daily Meal’s list of the 50 Most Power People in Food included

both Dr. Tim Ryan and Anthony Bourdain. interior of adam turoni’s shop chocolat

24 www.ciaalumninetwork.org

Beets and Pepsi-glazed chicken wings

tossed in a Doritos Cool Ranch togarashi

• Rold Gold pretzel shrimp potsticker steamed

in Sierra Mist and served with Sierra Mist

nouc cham

• Sabra hummus and cheese-stuffed pork egg

roll coated in Cheetos and served with a

Tropicana Orange Juice sweet and sour

sauce.

The winners not only received the trip and

tickets to the game, but they also shared a

$5,000 scholarship. Congratulations!

Gathering Momentum More and more alumni are joining the CIA

Alumni Champions, a group made up of

graduates who are dedicated to helping

the college recruit the best and brightest

students. Prospective students find that

Students Win Trip to Super Bowl 50How do you make it to Super Bowl 50 if you

are a student chef? You enter the PepsiCo

Game Day Grub Match. Student teams

created videos telling PepsiCo why they

should be considered. Three teams were

selected to compete, creating original party

foods incorporating PepsiCo’s food and

beverage products.

Celebrity chef Anne Burrell ’96 served as

emcee for the competition, which was judged

by CBS NFL Analyst and Super Bowl XL

Champion Head Coach Bill Cowher, CIA

President Dr. Tim Ryan, NFL Executive

Chef Marc Payero, and PepsiCo Executive

Chef Jody Denton.

Teammates Claire Kim (Glendale, CA) and

Yejin Yoon (Baltimore, MD) won tickets

to Super Bowl 50 with their Asian-inspired

creations.

• Doritos dim sum joh featuring Naked’s Bright

Winners of the game day gruB match clair kim (left) yejin yoon (right)

speaking directly to a graduate about his

or her positive experiences is what seals the

deal and helps them move forward on an

application to the CIA with more confidence.

Alumni Champions who are business

owners are automatically included in the

new Alumni Business Locator—a great tool

to help build awareness of your business,

increase traffic, and help the next generation

of culinarians see first-hand the excitement

and hard work that goes into a career

like yours.

To learn more and sign up, visit

ciaalumninetwork.com/champions.

Gift-in-Kind GenerosityThe CIA is deeply grateful to all our

corporate donors of products or equipment.

The list below represents those who

either started or renewed their gift-in-

kind relationship with the CIA between

November 1, 2015 and March 4, 2016.

ACH Food Companies, Inc.

Boggiatto Produce, Inc.

Boiron Frères SAS

Bush Brothers & Company

Butterball, LLC

Certified Angus Beef, LLC

Chobani, LLC.

D’Arrigo Brothers

Harney & Sons Fine Teas

Hero Foodservice USA

The J.M. Smucker Company

Kikkoman Sales USA, Inc.

Korin Japanese Trading Corp.

The Kraft Heinz Company

Nestlé Waters North America

Panasonic Corporation

The Perfect Purée of Napa Valley

PSP USA, LLC dba PEUGEOT

Renshawnapier Limited

Star Kay White, Inc.

Swiss Chalet Fine Foods, LLC

Tuxton China, Inc.

Valrhona

25mise en place no.72, June 2016

Reconnect to Your Alma Mater Not sure exactly how to be part of the CIA’s amazing future? These six

alums tell you why they are involved, and how.

MENTOR

RECRUIT CIA STUDENTS and EXTERNS

SUPPORT THE CIA’S SOCIETY

OF FELLOWS

1

4 5

“Mentoring is about being a sound-ing board for a CIA student and helping them chart their future. Every student I’ve mentored has a spark that rekindles my passion for this business.”

Brooke Brantley ’97, Corporate Executive Chef/Director of Culinary, McCain Foods USA; CIA Fellow, Alumni Council Member

“My employer, Wegmans Food Markets, is a great option for students and externs. We recruit at CIA Career Fairs and host alumni and prospective student receptions at various store locations. We work to distinguish ourselves by sponsoring the Wegmans Scholarship.”

Chuck Berardi ’78, Regional Executive Chef, Wegmans Food Markets; CIA Fellow

“Being a Fellow has only deepened my love for the CIA. It is profoundly rewarding to know we are having a direct impact on the students and their education. I was once where they are, so it means the world to me. And through seminars and meetings, I stay in touch with friends and colleagues.”

Maneet Chauhan ’00, Executive Chef/Owner, Chauhan Ale & Masala House, author, and TV personality; CIA Fellow

Refer Students as a

CIA ALUMNI CHAMPION

2

“By referring the most promising prospective students to my alma mater, I’m fostering their passion while helping maintain the high-quality labor pool that professional kitchens need.”

Keith Blauschild ’88, Chef/Owner, The Cook and the Cork, Pompano Beach, FL; Alumni Council Member

“I refer prospective students because I firmly believe the CIA is the premier culinary program in the world, and I am forever grateful for the opportunity to represent the brand.”

Jim Binner ’90, National Director of Sales, Lactalis Culinary; Alumni Council Member

Made your choice? Your next step is easy.

Just reach out to the Office of Alumni Affairs at

845-451-1401 or alumni@culinary.org, or

log onto ciaalumninetwork.org and navigate to

Volunteer Programs on the upper right

of the home page.

And don’t forget to take a few minutes to

visit ciaalumninetwork.org and update your

contact information!

HOST AN ALUMNI RECEPTION

3

“Hosting alumni showcases our operation and helps draw in new talent. We bring current students in as well so that they can be exposed to a part of the industry that they may not be familiar with, and have the opportunity to speak with seasoned operators and area alumni.”

Andrew Economon ’85, Vice President Hospitality, Harrah’s Philadelphia

26 www.ciaalumninetwork.org

Women in Foodservice Roshara Sanders ’14

27mise en place no.72, June 2016

Ask young culinarian Roshara Sanders ’14 what she wants to be

doing in five years and she says, “Inspiring the heart, soul, and mind

through food.” She hopes to use her cumulative experience as a

veteran, black woman, LGBT advocate, and chef to make a difference

in the world.

Finding Culinary CalmRoshara grew up in the city of Bridgeport, CT, where the high

incidence of crime made the lack of personal safety a daily companion.

But within that environment there was a haven at home, where her

mother and her mother’s partner, whom Roshara calls her stepmom,

raised her. All three of the jobs her mother held in order to provide

for her family were in foodservice. “Mom was always in the kitchen,

even on her off hours. She just loves to cook,” says Roshara. “Cooking

was Mom’s ‘calm,’ and I wanted that for myself.” At the age of 15,

Roshara began working at Bert’s Place, a soul food restaurant. She

worked under the watchful guidance of Mrs. Bert, who had also taught

Roshara’s mother to cook. But it was her culinary teacher and mentor,

CIA alumnus Craig Voytek ’76, at Bullard-Havens Technical High

School, who encouraged Roshara to apply to the CIA. It became clear

that money was going to be an obstacle and she felt her dream slipping

away. Her answer? The military and the GI Bill.

A Call to ServiceRoshara served six years, with deployments to both Iraq and

Afghanistan as a member of the 4th Engineer Battalion. She was an

automated logistical specialist responsible for supervising warehouse

functions to maintain equipment records and parts. When Roshara

returned stateside, she joined the 395th Combat Sustainment Support

Battalion and was allowed to cross-train as a food supply specialist.

“I was passionate about cooking,” Roshara says. “I prepared meals

for 500 soldiers, three times a day, in shifts around the clock.” About

a year before her discharge, she started the paperwork for the GI

Bill—anticipating it would take time to process. “My CIA admissions

representative helped get all my papers in order for financial aid

and contacted the Veterans Administration to help with my GI Bill

paperwork,” explains Roshara. “The CIA just took over and made it

easy. If it weren’t for the GI Bill I wouldn’t have been able to attend

the CIA.”

A Gold Star Experience“Every chef I met at the CIA was a mentor,” Roshara says. “The chefs

are powerhouses and I’m still in contact with many of them.” Beyond

the kitchen, the CIA gave Roshara something she calls “life smarts.”

“The CIA taught me how to make eye contact, shake hands, bring

myself to situations, and think creatively,” she explains. “The Career

Services Department showed me how to network and think of myself

as a professional leader.”

Active in student life on campus, Roshara joined the Culinarians

Against Cancer club and, as a member of the class of July 24, 2014,

was instrumental in bringing the American Cancer Society Relay

for Life to Hyde Park—the first time the CIA hosted the race. The

capstone project for her bachelor’s degree included a 1920s-themed

dinner event that was open to the public. Proceeds from that evening

benefited the American Cancer Society as well.

Skills Boot CampAfter graduation, Roshara took on jobs that helped her grow her

skills. At Maplewood at Strawberry Hill, a senior living community in

East Norwalk, CT—a direct outgrowth of her coursework at the CIA

in the Foodservice Management in Health Care class—she learned

time management, personnel issues, ordering, and the importance

of paperwork. From there she went on to become assistant dining

services director at Unidine in Southbury, CT.

Always up for a challenge, Roshara took the advice of her late

Army buddy and roommate to trust her talent and reach for her

dreams. On November 11, 2015, Roshara was featured on a special

Veterans Day episode of the Food Network program Chopped that

included vets from every branch of the service. Roshara won the

competition, beating chefs twice her age and experience! That same

year she was also sponsored by Rémy Martin Cognac Company

and inducted into the Circle of Centaurs mentorship program. The

program brings accessible mentors to the forefront and provides

opportunities for them to pay their learnings forward. Roshara was

paired with Jessamyn Rodriguez, owner of Hot Break Kitchen,

an operating bakery that builds lasting economic security for low-

income, immigrant, and minority individuals by creating pathways

to professional opportunities in the culinary industry through the

baking of ethnic breads. In December 2015, Roshara was named the

International Chef from the U.S. for Chefworks.com. Two months

later, in honor of Black History Month, Roshara was selected by NBC

for its NBCBLK28 list that honored up-and-coming black notables

under the age of 28.

Roshara hopes to one day pay forward the lessons she has learned

and the generous support she has received from so many people. No

matter where she finds herself in the world, and no matter what she

is doing, you can be sure that her focus will always be to inspire the

heart, soul, and mind through food.

Heart, Soul, & Mind

28

By Gail Jones When early man roasted woolly mammoth

meat on heated stones, they couldn’t have

known their method would still be in use

today. Their inventiveness, combined with today’s up-to-the-minute

technology, creates great results. And that’s where the Wood Stone

Corporation’s equipment and the CIA’s curriculum intersect.

Wood Stone had worked with CIA graduates for years, but the

company’s relationship with the college itself began in 1996.

“We heard about the new CIA at Greystone,” says Wood Stone

President Kurt Eickmeyer. “We visited and were blown away by the

opportunities for education.” The company’s first contribution to the

CIA’s education mission was a wood-fired oven for the Colavita Center

for Italian Food and Wine being constructed on the New York campus

in 2001.

Since then, Wood Stone has donated 26 pieces of equipment—stone

hearth and Josper ovens, planchas, tandoors, solid fuel charbroilers

and “Okanogan” rotisseries—to all three of the CIA’s U.S. campuses.

Mike Smith ’92, executive chef for Restaurant Associates and general

manager of The Egg on the New York campus, works with a Wood

Stone pizza oven. “I tell my cooks not to pigeonhole this oven; you

can accomplish everything from baking bread in the morning when

it’s still warm from the night before to searing meats for braising and

roasting seasonal fruits for a dessert. The unique character of the oven

provides a great layer of flavor.”

Wood Stone is known for its technologically advanced ceramics and

engineering expertise. Its Bellingham,

WA facility boasts a 1,500-square-foot

test kitchen and “training theater,” where

three corporate chefs and two kitchen staff members train four- to six-

hundred clients on the equipment annually.

The company has sponsored several Worlds of Flavor® International

Conferences and Menus of Change® Leadership Summits. Kurt

related an experience he had at Worlds of Flavor. “I met a CIA student

from India who told me he’d loved cooking with one of our ovens in

Mumbai,” he describes. “It’s inspiring to meet students, to feel their

energy and excitement, and to be involved in the great work the CIA

is doing.”

The company recently invested in the Wood Stone Live Fire Kitchen

at the California campus, dedicated on April 20th. “We’re proud of

our relationship with the CIA,” says Kurt. “We believe that our shared

passion for food and the world’s best professional culinary education

will foster many more opportunities to work together. And now with

the Live Fire Kitchen, we really feel like a part of the family.” CIA

Vice President Victor Gielisse agrees. “Wood Stone’s goal is to build

the finest equipment; ours is to provide students with a gold-standard

environment where they can excel—we’re thrilled with this long-

standing partnership.”

Gail Jones is a CIA Advancement Officer.

Wood StoneChanging the Way We Cook

29mise en place no.72, June 2016

By Elly EricksonWhen our students realize they have just received a scholarship, the

emotions on their faces, ranging from elation to gratitude, let us know

unequivocally we have transformed a life—all thanks to those who live

by the ideal of paying it forward.

The Dyson Foundation is a philanthropic organization that lives by

that ideal. The foundation is led by Rob Dyson, chairman and CEO

of The Dyson-Kissner-Moran Corporation and an active community

leader associated with a number of organizations and causes. The

Dyson Foundation funds nonprofits focusing on basic needs, including

education, food security, health care, housing, and scholarships for

economically disadvantaged individuals. Headquartered in Millbrook,

NY, the foundation makes it a priority to give back to its community,

the Mid-Hudson Valley of New York.

CIA students have reaped the benefits of having such a prestigious

and philanthropic organization in the college’s own backyard. For

more than 30 years, the CIA has received grants from the Dyson

Foundation, some of which established both the Dyson Foundation

Scholarship and J. Frances Massie Endowed Scholarship. The latter

scholarship was named in honor of Dyson Foundation Trustee

Timmian Massie’s 96-year-old mother, who remains passionate about

helping to jumpstart the careers of future culinarians.

More than 100 scholarships have been

awarded from the two funds to CIA

students from the Mid-Hudson Valley,

many of whom were the first in their

families to go to college, like Hugo

Tapia ’15, or grew up in single-parent

homes, like Skya Stark ’15. “Finding

the means to stay at this school was

one of the hardest things I have ever

done,” says Skya. “Because of the Dyson

Foundation Scholarship and J. Frances

Massie Endowed Scholarship, I can now

pursue my dream of launching my own

dessert bar.”

“The CIA is a unique part of the rich

fabric of higher educational institutions

in the Mid-Hudson Valley,” states Mr.

Dyson. “We’re pleased to support this

opportunity for local residents who want

to pursue careers in this specialized

field. When CIA graduates remain

in the area, all of us benefit from the

restaurants and businesses they open and in which they work.”

One such graduate and Dyson Foundation Scholarship recipient is

Bryan Graham ’08. Bryan founded the award-winning Fruition

Chocolate, located in the Catskills of New York, which sources the

flavors for its confections from the plentiful bounty of the Hudson

Valley. Still very engaged with the CIA, Bryan takes great joy from

sharing his bean-to-bar chocolate craft—an extremely rare technique

among confectioners—with CIA students through tours, tastings, the

college’s externship program, and hiring CIA alumni. Bryan relates,

“The Dyson Foundation Scholarship relieved so much financial

pressure during my last year of school,” Bryan explains.” “The

scholarship allowed me to focus on my studies, graduate at the top of

my class, and set me on the course to open Fruition Chocolate.”

The Dyson Foundation was founded in 1957 by Mr. Dyson’s parents

Charlie and Margaret Dyson because, “We were making a little more

money than we expected and not giving away as much as we felt we

should,” Rob Dyson noted. “Scholarships are a facet of education

where private philanthropy can play a critical role. They are a great

way for donors to support their neighbors and communities. We are

believers in ‘paying it forward,’ and scholarships are a wonderful way

to do just that.”

Elly Erickson is a CIA senior advancement officer.

left to right: dyson foundation scholarship recipients nicole corona ‘14, jessica england ‘16, and mattheW roscoe ’15

Paying it Forward

30

Why Give?Sharyne and Paul Cerullo ’69 (Member, Society of Fellows)

What motivates you to give?What motivates me, my family, and friends to give to the Michael C.

Cerullo Veterans Memorial Scholarship is that it is simply the right

thing to do. My dad, Michael, was an Army cook during WWII.

While serving in Patton’s Third Armored Division at the Battle of the

Bulge, he not only cooked and delivered meals to the front lines via

portable mess kitchens, he also volunteered for a dangerous mission

driving a truck loaded with explosives and ammunitions to the front

line tankers and infantrymen during blackout conditions. After the

war, he became head chef at the Miriam Hospital in Providence, RI.

My parents were married for nearly 30 years before dad died from a

war-related illness. My siblings and I received education benefits as

war orphans under the GI Bill. This scholarship is meant to lessen

the stress placed on a family as a result of a military-related disability

or death. Our family wanted to honor our father in a meaningful

way, and at the same time help today’s returning veterans and their

families. I guess you could say we give because we have received.

What makes giving meaningful?The values that our parents, Michael and Lillian, instilled in their

10 children—love of God, family, and country—were reflected in their

sacrifice and service to others. My father’s free time was often spent

cooking fish and chips on Friday nights at our neighborhood VFW

Post or recreating family recipes for parish or community fundraising

events. We children often accompanied him, learning firsthand

what it meant to be selfless and give of your time and talent for the

greater good.

How do you give?As a big Italian family, our weekends and holidays centered around

food that was lovingly prepared by our parents and grandparents.

Our family of 10 siblings, more than 50 grandchildren and great

grandchildren, and countless aunts, uncles, and cousins, continue to

gather several times a year to celebrate, with food, and remember our

parents and the loved ones who are no longer with us. One such event

is our annual Michael C. Cerullo Bocce Tournament held at our farm

in Stonington, CT. Family and friends are invited to come together

and share childhood memories, deliciously prepared food from old

family recipes, and the gift we are to each other.

Over the years, the tournament has become an opportunity for

attendees to contribute to the scholarship fund established in Dad’s

memory. Giving in this manner helps teach the younger generation the

importance of giving and helping others. The grandchildren empty

piggy banks, hold family card nights, and in some cases, choose to

donate in lieu of Christmas gift exchanges. The “caring mason jar” is

placed on the buffet table during the Bocce Tournament and by day’s

end is filled and proudly tallied by the grandchildren. We forward the

amount to the CIA.

My objective and commitment is to fund a $100,000 endowment,

which will annually award a scholarship. In the meantime, we will

award a separate annual award to students like 2016 recipient Jennifer

Rice, in honor of my father Michael.

michael cerullo during World War ii

31

Giving’s ImpactJennifer Rice ’16 AOS Culinary Arts, AOS in Baking and Pastry Arts (anticipated 2017)Recipient: The Michael Cerullo Memorial Veteran Scholarship

Describe your life prior to coming to the CIA.Before enrolling at The Culinary Institute of America, I was teaching

Spanish at the United States Military Academy at West Point. While

working full-time, I volunteered in the local military community for

different organizations, raised my daughter Miriam, and took care

of my husband—who was receiving special medical treatment for

combat-related disabilities. It was a difficult time. Some of my favorite

activities during that period were food-related, like hosting the West

Point Culinary Club and teaching members how to cook a traditional

Panamanian meal. I organized a monthly Warrior Transition Unit

breakfast for the staff and for transitioning wounded soldiers and

their families. It was at these social get-togethers where I found peace,

harmony, and healing through sharing food.

What motivated you to attend the CIA? It was my daughter’s encouragement that pushed me to go back to

school and pursue a degree in culinary arts. One of my sisters-in-arms

invited me to volunteer at the World Pastry Forum at the Red Rock

Hotel in Las Vegas, NV. She told me about The Culinary Institute of

America and everything she knew about enrollment for military wives.

Once my husband was medically stable, our family decided that this

was the right path for me to follow. My daughter said that she knew in

her heart that this is what I was meant to do and assured me that she

would help take care of her dad while I attended school.

What are some highlights of your CIA experience? I have truly enjoyed every stage of my personal and professional

development at the CIA. Learning side-by-side with a new and

unfamiliar younger generation was interesting! During my journey

at the CIA, I continued teaching and serving others as a tutor at the

Library Learning Center. I participated in team competitions at the

annual chili and chowder cook-offs, and experienced the “real” food

industry during externship. I came back to challenging classes, from

garde manger to baking and pastry and from gastronomy to one of the

most rewarding and challenging classes—wines.

What are your plans for the future? I have begun a second associate degree, this time in baking and pastry

arts. My future plans include working in the industry in a field that

combines my passion for both culinary arts and education.

What do you do outside of class?I enjoy tutoring at the Learning Center. I also enjoy assisting chef-

instructors during food enthusiast classes.

How has the CIA scholarship program helped you?The CIA is an institution that helps us builds personal relationships,

partnerships, and people skills. Meeting and interacting with staff,

faculty, and other members of the culinary community has enriched

my life and career. Without the scholarship, I would not have been

able to experience all of this!

32 www.ciaalumninetwork.org

’55 Kenneth Bassett is now

retired.

’56 James Hannem retired in

2014 after 60 years of cooking.

His last position was with Queen Anne’s

Catering in Madison, WI.

’59 Martin L. Pastuszek, Jr. is

retired. He feels blessed to be

able to spend time with his son, daugher,

and grandson David, who is now eight

years old.

’62 Paul J. Hintersteiner

worked diligently for more

than two years to complete his book. No

wonder, because it started out having

105 chapters and quickly grew to 350

chapters. With more than 6,000 pictures,

Foodpedia: The History of Fresh Fruits is

available at Amazon.com.

’66 Ronald A. Cohen has

retired.

’68 Randall A. Tilton took a

medical retirement in April

of 2009 from Clearwater Country Club

in Clearwater, FL. He had a 45-year cu-

linary career and still says, “The CIA was

the best thing that ever happened for me.”

He’s enjoying his retirement in sunny

Florida. Frank V. Yagodzinski retired

in May of 2015 after working for the last

15 years for MEDCO–Express Scripts.

’70 Phillip L. Vukovich is a life

coach in Lexington, KY. He

enjoys brewing beer and making wine in

his spare time. After graduating from the

CIA, he attended Michigan State Univer-

sity School of Hospitality and Business.

He then went on to work at the Playboy

Club and The Abbey, both in Wisconsin.

He also had a career in hospital foodser-

vice in Illinois.

’71 Edward S. Gutauskas has

retired after a 43-year career

with Aramark. He held numerous posi-

tions with the company during his tenure,

including director of dining, district man-

ager, director of business development,

and associate vice president.

’73 Edward Chrzanowski re-

cently retired. After working in

various restaurants in Massachusetts, he

began a 34-year career teaching culinary

arts in two western Massachusetts high

schools. He used all the principles and

skills he learned at the CIA. He was well-

respected by his students, their parents,

and his colleagues for his knowledge

of all things culinary, creative teaching

projects, enthusiasm, professionalism, and

caring attitude. Throughout his career, he

stayed connected with the CIA by bring-

ing his students for campus tours, visiting

those who went on to became CIA

students, and attending alumni events.

In his retirement, he—along with family

and friends—continues to explore and

experience food, cooking, and its cultural

influences in the U.S. and abroad.

’75 Gail Cantor is CEO of

Boulangerie Cantor Bakery in

Montreal, Canada. The Montreal Gazette

recently featured Gail and her bakery in

honor of its 60th year in operation.

’76 Timothy R. McGrath is

teaching food enthusiasts

and Boot Camp classes at the CIA’s San

Antonio campus.

’77 Andrew W. Koczur has

retired to Spencer, NC. He

would love to keep in touch with class-

mates from the class of January 1977. You

can reach him at skipcooks@gmail.com.

’78 James Douglas Beley is

general manager at The

Umstead Hotel and Spa in Cary, NC.

The hotel and spa recently received its

seventh Forbes Five Star Award, while the

location’s restaurant Hersons received

its fifth Forbes Five Star Award. Jorrie A.

Hoerle is nursing supervisor at Pleasant

Bay Nursing & Rehabilitation Center in

Brewster, MA, as well as owner of Earth

Tenders Landscaping in Eastham, MA.

’79 Alex ( Jeffrey) Melkonian

is pastry chef for Joey’s Home-

bakery®—Gluten Free in Boynton Beach,

FL. After the CIA, he went on to study at

Florida International University School of

Hospitality & Tourism Management.

’80 Robert Colosimo is general

manager of Eleven Eleven

Mississippi in St. Louis, MO. He is the

winner of the 2015 Stella Artois Chef

Battle Royal held in St. Louis. It brought

together some of the region’s best chefs

for a three-day intense competition in

seven “battle” categories. Robert was

a first-time contender. Teresa (Allen)

Dufka is chef/owner of T. Rand’s in Arch

Cape, OR. She produces and markets

Angora Peak Granola Bars and Granola,

which is all organic and handcrafted.

Dennis Young is owner of Pentimento

Restaurant in Stony Brook, NY.

’82 Todd W. Shreve owns Berry

Divine Acai Bowls in Sedona,

AZ, and is hoping to expand to another

store in Tempe, AZ soon.

’83 Michael Paik is executive

chef at the University of

California, Berkeley.

’84 Geoffrey D. Cousineau

is area director of opera-

tions for Marriott International. Peter

John D’Archangel, Jr. is radiologic

technologist/CT for Havasu Regional

Medical Center in Lake Havasu City, AZ.

Edward A. Lepselter is a realtor with

REMAX Advantage Plus in Boca Raton,

FL. Andrew McDonald is enrollment

specialist for Defense Intelligence Agency

in Washington, DC.

’86 Alyssa A. Jenkins is hoping

that her awesome class from

December 1986 will get back together at

Alumni Homecoming on October 22,

2016. She’d love to see everyone!

’88 Scott K. Kim has owned and

operated Skimmer’s Panini

Grill in Mission Viejo, CA for almost

13 years. His motto is “Crispy on the

outside, hot n’ melty on the inside! The

best thing you’ll eat all day!” He is also a

CTE Instructor–Culinary Arts at Garden

Grove School District and loves sharing

his know-how with students. Leonard H.

Loeb is now food and beverage director

of Mayerson JCC in Cincinnati, OH.

33mise en place no.72, June 2016

Brett A. Morris is chief operating officer

of the Polo Club of Boca Raton in Boca

Raton, FL.

’90 Douglas Dodd is chef/

owner of Coal Creek Grill

and Forest Queen Hotel in Crested Butte,

CO. Shawn Powers is a police officer

stationed at the University of Massachu-

setts in Boston, MA. Shawn was married

in August 2014.

’92 Ben David Berryhill is

owner of Red Drum Gas-

tropub in Mount Pleasant, SC. Karen

Schmenkel Dittrich is founder and

marketing consultant for Creatif Leaf

Marketing in Bethel, CT.

’95 Owen Marvel is executive

sous chef of The Milbrook

Club in Greenwich, CT.

’96 Nancy Aala recently

received a Master of Science

in Food Systems and Society from Maryl-

hurst University in Portland, OR. She

focused her studies on gender in the food

system as well as policy, law, labor, and

how the food system interacts with, and

affects, society.

’01 David Osenbach was

recently hired as wine director

at the award-winning Providence in Los

Angeles, CA, which is owned by CIA

alumnus Michael Cimarusti ’91.

’02 Christopher Hilliard is

chef at Midnight Sun Brewing

Company in Anchorage, AK. He married

in 2011 and has two children, Jill and

Finn. The family moved back to Alaska

after 11 years on the East Coast. Christo-

pher is a member of the Great Northern

Homebrew Club.

’03 Dana Lewis is general

manager for Sage Catering

in Berwyn, PA. William R. Rogers is

executive chef at the Cosmos Club in

Washington, DC.

’04 Darryl Burnette is chef/

owner of Belle Harlem in

New York, NY. Melanie Ann Danna is

director of dining services for Brookdale

Senior Living in Spring, TX.

’05 Katherine O’Leary is gen-

eral manager of Bella Chris-

ties & Lil Z’s Sweet Boutique, a bakery

in Aspinwall, PA. Meghan (Finamore)

Schaller welcomed the birth of son

Jackson Wendel Schaller in June 2015.

’07 Gene Lewis Lampione and

Elizabeth (Shaw) Lampi-

one ’07 have settled down in Florence,

Italy, where they are hoping to connect

with other alumni expats. Feel free to

reach out to them through the CIA

alumni network by posting a message.

’08 Nicholas Peter Moulton

is executive chef at Mezze

Bistro in Williamstown, MA.

’09 Joe Neff (Trae) Basore III

is executive chef at Pearl &

Ash in New York, NY. He spent the last

five years working at Craft and Colicchio

& Sons, both in New York.

Jonathan Gamlen and Ginny

Gamlen ’10 welcomed daughter Olive

in January 2016.

’10 Jocelyn Ann Gragg is pas-

try chef/owner of the recently

opened JARDI Chocolates in Atlanta,

GA. Krista L. Stites is pastry sous chef

at High Street on Hudson in New York

City. She previously worked with Eli

Kulp ’05 at Fork in Philadelphia, PA, as

well as at Marea in New York City.

William Robert Shaw ’49

Charles H. Smith ’55

Marcel La Freniere ’59

John Otis Camp ’60

John Russell Kenyon ’60

Edward L. Bracebridge ’63

Fred C. Hueglin ’68

William J. Kaminski ’68

John Charles Szoke, Jr. ’68

Burton W. Marsh ’69

Thaddeus S. Wnuk ’69

Ronald W. Hickman ’71

Brian T. Winter ’71

Michael Wayne Bumpus ’73

Robert L. Jester ’73

Roy W. Tidmarsh ’73

David E. Watson ’76

Bruce W. Boore ’77

In Memoriam

Thomas Robert Fulton ’78

Donald Heintz ’78

Gordon E. Christie ’79

Stephen M. Kerrins ’79

Robert R. Wagner ’81

Thomas William McBeath ’83

Christopher Lucien Price ’84

Greg A. Waldron ’84

Stan Leigh Blessing ’86

Michael Joseph Forzano ’86

Jill Ann Rose ’92

Russell Titland ’92

Donald Ross Golder ’94

Sean Terrence Straney ’95

Brandon J. Crain ’98

Eric C. Maczko ’99

Lee Andrew Hirsch ’04

Christpher M. Rulli ’10

’13 Leah Colins is associate edi-

tor for America’s Test Kitchen.

There, she develops recipes and content

for the Books Division. Leah has worked

on Paleo Perfected, Cook It In Cast Iron, and

Foolproof Preserving—the last two of which

received starred reviews from Publishers

Weekly. Shannon May Martincic is chef

de cuisine at Bar Noroeste in Seattle, WA.

After graduation she took a position at

restaurant Mugaritz in Gipuzkoa, Spain,

then moved on to the Boragó in Santiago,

Chile, where she worked as sous chef.

’15 Mary-Elise Cacciatore is

pastry chef/owner of little

cake, big world in Dutchess County, NY.

She is passionate about making whole-

some, yet insanely tasty treats using only

the best ingredients.

Innovation at the intersection oftechnology, behavior, design, and food

N O V E M B E R 4 - 6 , 2 0 1 6 The Culinary Institute of America at GreystoneNapa Valley, California

How do we stay ahead of consumers’ changing needs, values, and aspirations? Attend reThink Food to find out! Spend three unforgettable days fully immersed in an atmosphere of exploration, stimulation, and discovery. Join leaders and entrepreneurs in the food, culinary arts, marketing, science, and technology worlds as they all come together at this interdisciplinary conference.

For more details and registration information, visit

All alumni of the CIA are entitled to special pricing. Just use the code ALUM when registering to receive 10 percent off the published price.

www.re-thinkfood.org.

34

35

You understand how vital scholarships are to CIA students. Every year, we

raise essential scholarship funds through the Leadership Awards dinner. During

the evening we present Augie® Awards to foodservice industry innovators,

entrepreneurs, and trailblazers. We would like to recognize all those who sponsored

the 2016 event, which was our most successful program to date! See page 14 to

learn more about this year’s exciting event. Please join us in thanking our sponsors.

PLATINUM SPONSORS Avocados from Mexico

GOLD SPONSORS Ecolab, Inc.

The Wonderful Companies

SILVER SPONSORS Break Thru Beverage Group

Chipotle Mexican Grill Colavita USA

Jon Luther Seabourn

Smucker’s Foodservice Wolfgang Puck Catering

SUPPORTING SPONSORS CampusWorks, Inc.

Charlie Palmer Group Cobblestone Catering/The Snyder Family Foundation

Carla Cooper and Alice Elliot Edlong Dairy Technologies/Jones Dairy Farm

GDF Suez Energy Resources illycaffè

Kellogg’s Company Kirchoff Campus Properties Marriott International, Inc.

Merrill Lynch The National Restaurant Association

Nestlé Waters North America Noelker & Hull

Performance Food Service Restaurant Associates

Rich Products Corporation Robinson + Cole

Thank You!

2016

THE CULINARY INSTITUTE OF AMERICALEADERSHIP AWARDS

36 www.ciaalumninetwork.org

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

Saturday, October 22, 2016A Day at the CIA! • Luncheon • Demos and Presentations • Food Trucks • Campus Tours • Cocktail Reception • Student-sponsored Events • 6th Annual “Run For Your Knives” 5K Walk/Run

Register now at www.ciaalumninetwork.org or call us at 845-451-1401. Can’t wait to see you there!

2016

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.org 845-905-4275 ciaprochef.com 845-451-1688 ciagiving.org ciarestaurantgroup.com ciawine.com