Mise En Place No 64 Legacy Issue

ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA

No. 64, October 2013

Culinary Legacy: Nature or Nurture

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

environment?

6 A Passion for Feeding KidsSchool foodservice leaders turn to the CIA for new ideas

20

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

27Thomas Keller’s Smash Hit at the CIAThomas Keller Day—exciting, inspiring, and surprising

12

6

Across the PlazaFollowing the Presidential Trail | Many Paths, One Dream

Come Back and Gain a Culinary Edge

11

Education for LifeWomen in Foodservice | Uncorking a Career in Wine

Kudos | French Cuisine | Book Shelf

16

Gifts at WorkWhy Give? | Giving’s Impact | Let’s Make Some More Noise Charitable Gift Annuities

28

Class NotesClass Notes | In Memoriam | Share Your Success!

32

12

27

20

16

Thomas Keller’s

Smash Hit at the CIA

www.ciaalumninetwork.com4

People often think of a legacy as being a treasured family

heirloom, a piece of property, or the bequest of lots of money! But

often, the legacy we receive from family isn’t a thing but rather a

talent, an expectation, or an attitude.

Is our skill as a baseball player the result of nature—passed down

through our genes from our great-uncle Joe who played in the

minor leagues in the ’40s? Or, is it the result of nurture—the hours

spent in the backyard with our father, playing catch and batting

the ball?

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

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

grandchildren of our graduates. Brothers and sisters with no

family foodservice history. Long-lost relatives who share a passion

for all things culinary. It is within each of these members of the

larger CIA family that our legacy resides.

This edition of mise en place looks at a few stories of culinary

legacy. They’ll warm your heart and make you wonder about the

age-old question, “Is it nature or nurture?”

We’re also going to take a look at other types of legacy. Our

longstanding relationship with Villeroy and Boch reveals a legacy

of support for our programs and our students. An on-campus

visit from renowned chef Thomas Keller accomplished his goal

of leaving a legacy of information and experience to the next

generation of chefs. And you’ll learn about the CIA’s Charitable

Gift Annuity program—the financial legacy you can leave that

keeps your assets working for you and the CIA at the same time.

Kick back, enjoy the magazine, and, maybe, call a family member

and talk about where they think your culinary talent came from.

Nancy Cocola

Editor

[email protected]

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: Phil Mansfield

mise en place® No. 64, October 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. Maureen Costura

Jim Norman

Todd Thomas

Contributing Writers

mise en place no.64, October 2013 5

Your Success Means Everything to Us They were there to help critique your first

résumé, plan your externship, and prepare

you for Career Fair interviews. And they

are still here ready to help you find your

next great job. The CIA’s Career Services

Office provides alumni with lifelong

support. And these days, the database of

job opportunities for CIA alumni is full of

amazing opportunities for those of you with

both a CIA degree and experience under

your toque. Recent postings included jobs

for executive chefs, pastry chefs, restaurant

managers, operations specialists, corporate

private chefs, club general managers, chefs

de partie, banquet managers, front-of-house

managers, sous chefs, chef demonstrators,

instructors, and even deans of culinary

arts. The Career Services team posts

an average of 25 new jobs per day for our

graduates. If you are looking for a mid-

career boost, visit the job posting board.

Log on to eRecruiting at http://culinary.

experience.com. If you have forgotten

your login and password, they can be reset

for you simply by calling 845-451-1275. You

owe it to yourself to be back in touch. They

are ready to help, again.

The Egg MasterYou never think about it, but who does cook

all those eggs for the annual White House

Easter Egg Hunt? This year, it was our

own Beverly Bates ’02, executive pastry

chef for Vidalia, Bistro Bis, and Woodward

Table in Washington, DC, and Jeff Buben

’78, the restaurants’ chef/owner, who

oversaw the cooking of 4,680 eggs for the

hunt. The Virginia Egg Council asked them

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

team” broke more than 1,000 of the eggs

in the cooking process. Beverly is proud to

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

the White House grounds for kids to enjoy.

That’s a loss of a mere 30 eggs!

Hail Fellows Well Met!On May 3–5, approximately 35 Fellows

and their spouses gathered for a weekend

of fun, camaraderie, and networking in

Philadelphia, PA. The festivities kicked

off with a rooftop reception at the Hotel

Monaco that was hosted by Fellows Doug

Martinides ’75 and his wife Kathy.

Saturday morning included a choice of a

horse and buggy tour of the city, a walking

tour, or a museum visit. The afternoon was

spent in the Aramark kitchens, located

at the Philadelphia Convention Center,

where Fellows broke into teams to help

prepare the group’s dinner. A mixture of

skill, intensity, and a soupçon of hilarity

resulted in a meal of spring mesclun salad

with crispy prosciutto and spiced pecans,

hoisin-glazed roast rack of American lamb,

sautéed pistachio-coated halibut with

citrus vinaigrette, roasted root vegetables,

grilled pound cake with fresh strawberries

and mint, and tropical panna cotta. The

weekend concluded with an alumni and

Fellows brunch—clearly, food figured

prominently all weekend. Throughout their

time together, the Fellows shared ideas for

the college, lots of laughs, and friendship.

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


7

Culinary Legacy: Nature or Nurture

Legacy Lost and Found

No one can deny the power of family traditions and expectations, and cultural impera-tives. They are all part of the legacy that is handed down from generation to genera-tion, becoming a family’s own subtle set of sensibilities that every member lives by. Over the years, researchers have found that genetics, in addition to family interests, education, social status, and environment, have a direct impact on career choice as well as job satisfaction. Because the CIA has so many families in which two or more members attended the college, we wondered: Does a culinary legacy come down through the behavioral and attitudinal climate within a family or is coded in the genes?

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

By Nancy Cocola

craig hartman and luis pinero

Craig Hartman ’78 always knew he was

adopted and was devotedly raised by Sam and

Reah Hartman. Their family culture included a

love of sports, art, education, nature, service,

and food. Sam, a doctor, exposed the family to

the romance of fine dining at great restaurants.

Reah provided the family with great home-

cooked meals. And Craig’s grandmother

Betty, who owned the Old Salt guesthouse in

Ocean City, MD, taught him the true meaning

of Southern hospitality, gave him a feel for

entrepreneurship, and exposed him to a

professional-style kitchen.

Craig loved to cook and enrolled at the

Lebanon County Career and Technology Center

culinary program. After winning the 1976

SkillsUSA National Championship, he started classes at

the CIA. Even stressful circumstances, in the form of an

unplanned pregnancy, couldn’t stop him. His wife gave

birth to twins during baking block. Unfortunately,

one of the twins passed away immediately. Imagine

being 19 and taking a mere three days off from class

to bury your daughter, support your wife and

new baby, and cope with your own grief?

Craig says it was school that saved him. “I was

determined to get the foundation I needed to

be able to provide for my family,” he explains.

“I could be focused in class and, when I was

focused, it was magical.” He believes the CIA

taught him discipline and professionalism.

These traits served him well over the next

35 years. Craig worked at some of the

country’s finest country clubs, hotels, inns,

and restaurants. He even had a stint on a

riverboat! Craig was invited to prepare four

dinners at the James Beard House in New York

City. On top of all that, he had another child

and now has grandchildren.

continued on next page


And it was his children, wanting to know about their heritage, who

forced the issue of his finding his birth mother. Remarkably, by pulling

just a few threads on Facebook, Craig came up with the name of a

possible cousin and, quickly, everything fell into place. So after 52 years,

on February 16, 2011, Craig had an emotional reunion with Margaret

(Reta) Magoun Pinero Sweeney, his birth mother. Now, here is the part

that will give you chills.

Fifty-two years earlier, Reta had fallen in love with, and gotten pregnant

by, Luis Piñero. But before she could tell him of her pregnancy, her

father—a product of his time and upbringing—sent her to a home

for unwed mothers. Heartbroken, she put the baby up for adoption. A

few years later, she reconnected with Luis, married, and had four more

sons. When Craig found his birth family, he discovered that he had four

full-blood brothers! One of them was Luis David Pinero ’85, and their

unique connection stunned the family.

With Reta working full time as a nurse, Luis was the family cook. “If

there was one thing I knew about myself, it was my natural ability in the

kitchen,” Luis explains. He had gotten his hands on a catalog from the

For the Brach family, the word “legacy” means not only having

more than one CIA graduate in the family, but also the act of

remaining involved with the school after graduation. And at a

CIA event where Jake Brach ’76 was giving

back to his alma mater, he had a visceral

experience of what the word “legacy” really

means. Jake was helping out at the college’s

Hudson Valley Harvest Dinner and wanted

to share the experience with his son. Adam

had been contemplating a culinary career

and Jake thought if Adam worked alongside

CIA chef-instructors and students during the

event, he could see what it was like. “The

instructors said he did a great job,” Jake

explained. “And when I looked down the line

to see Adam plating the dessert I had just

made, I was almost giddy with excitement.”

It was on the way home in the car that Adam

made the declaration that he wanted to

come to the CIA.

It’s really no surprise that Adam Brach ’12 is following in

his father’s “food-steps.” He was exposed to a constant

barrage of food- and CIA-related conversation and activity

while growing up. And when his dad came home from

work at night, instead of pulling on his slippers, sitting in

his recliner, and watching TV, he tested recipes. That made

a huge impression on Adam.

While their CIA experiences were separated by 36 years,

Jake believes the college gave them both a similar

experience in one very important way. “Today, the CIA

has evolved into a world-class institution that offers a

completely different learning atmosphere than when I was

there,” Jake says. “But it continues to do very important

things; it prepares students for the world they will be

facing when they graduate—the world as it is now.”

Both Jake and Adam are very busy men. Jake is manager–

culinary learning and development for Rich Products

Corporation, and Adam works at Eleven Madison Park in

New York City. Jake hopes the legacy he is leaving his son is one

of service to the college, his customers, and his profession.

CIA and says he studied it like a textbook. “I was enamored with the

beauty of the grounds and the old monastery building,” he remembers.

“I was captivated by the glass-floored library and pictures of dorm life. I

wanted to be a part of it all.”

Luis started classes at the CIA in June 1983. He found himself in a very

cohesive “family” of students. They went to class together, studied

together, and played together. What Luis didn’t know was that just five

years earlier, a member of his own biological family had walked the same

halls, agonized over the same classes, and studied in the same glass-

floored library.

When the brothers finally met and began talking about their culinary

careers—Luis had been a private chef for actress Glenn Close and

the Widener family of Philadelphia—the bond between them was

immediately sealed. “We were kindred CIA spirits,” says Luis.

Today, Craig is owner of The Barbeque Exchange in Gordonsville, VA,

and focuses his time on cooking at his own enterprise and spending time

with his grandchildren. Luis left the culinary field in 2004 and became a

financial analysis manager for Cigna. He is now a health, wellness, and

fitness professional in Sewell, NJ. Two men, sharing similar genes, raised

in different households, and ending up at the CIA just five years apart—

we just have to believe there is something coded in those genes. Legacy on the Line

adam and jake brach

Legacy of the Seven Fishes

Talk to any member of the Berardi family

and they will tell you that their favorite

meal to share is the Feast of the Seven

Fishes on Christmas Eve. Anyone who has

ever attempted to create that feast knows

that it is labor intensive and complex. But

the Berardis, Chuck ’78, Joanne ’78,

Chris ’07, and Kimberly ’14, revel in the

work and the time together. The intensity of

the project doesn’t phase them; but then,

all of them are graduates of the CIA.

We often have love matches that occur

while students are enrolled at the college. Boy meets girl in

Baking and Pastry Skills Development, boy starts dating girl

during Cuisines of Asia, and boy and girl fall in love over their

Wine Studies class notes. This scenario is pretty common

and pretty close to the truth for Chuck and Joanne. Upon

graduation, they each had five job offers but opted to work

together at the Opryland Hotel in Nashville, TN. But, with the

approaching birth of their first child, Chris, they

decided to return east to Philadelphia and lay down

roots. And those roots are deep. Chuck is now regional

executive chef for Wegmans. His job has afforded him

the opportunity to travel to places

like Japan, France, Italy, and Spain

and explore different cuisines. Joanne

eventually got her bachelor’s degree in

nutrition management and has made

a successful career melding her love

of great food and good health. She is

currently director of clinical nutrition at

Home Infusion Solution, LLC.

Food talk is a big part of the Berardi

family culture. “We talk about

ingredients, recipes, wine, techniques,

flavor combinations, and food pairings,

and gladly give critiques,” Kimberly explains. “It’s hard to

put into words the magnitude of the impact food has had

on all of us.” And the family


has always cooked together. From an early age, both kids served as prep

cooks. During the holidays, Chuck and Chris would work “back of the

house,” while Joanne made the pastries and cookies, and handled front-

of-the-house items like the table, flowers, décor, and ambiance. Once

Kimberly showed an affinity for baking, she took over that portion of the

preparation.

With parents who exposed them to different cuisines, ensured that the

food was healthy, and engaged them in the cooking process, you’d think

the children were destined to arrive at the CIA right out of high school.

But Chris opted to enter the Marine Corps. It was in a guard tower in Iraq

during a hot, 24-hour-long watch that he actually got clarity about his

culinary future. “We were sitting there, downing MREs (Meals Ready to

Eat) with our night vision goggles on when my friend and I got talking

about what we would do when we left the military,” Chris says. “I just

blurted out, that I thought I wanted to work in a restaurant and apply

to culinary school.” He came home and headed to the CIA. And after

working for the Four Seasons and Aramark, he’s now supervisor of

culinary services for the Cancer Treatment Centers of America.

Kimberly opted to pursue a bachelor’s degree in sports and recreation

management from Temple University. After graduation, she

supplemented her income by working in restaurants. Eventually, her

passion got the better of her and she entered the CIA’s baking and

pastry arts degree program in St. Helena, CA.

Despite the almost 35 years between when Joanne and Chuck attended

the CIA and when Kimberly and Chris arrived on the college’s campuses,

their shared experience is evident. “The CIA has felt like home to each

of us,” explained Chris. “It’s a unique feeling when almost everyone you

meet has the same passion as you.” Kimberly often wonders about what

influenced her and Chris to come to the CIA. “I guess I could bring up

the nature vs. nurture debate,” she says. “Were we born with this innate

interest in food or are we products of our environment? I’d say both!”

(left to right) joanne, chuck, kimberley, and chris berardi

Legacy of Sustainability

You might expect that as identical twins,

Christopher West ’05 and Tim West ’05

were destined to find their bliss in the food

world. After all, their grandfather, Arch West,

invented Doritos® Tortilla Chips, the now-

ubiquitous snack food. Interestingly, though

they eventually did both gravitate to careers in

the culinary field, it was slow rather than fast food that captured their imaginations.

Sharing the same DNA is a blessing and

a challenge. According to both brothers,

competition and the quest to differentiate

themselves from each other took precedence

when they were young. But while in high

school, they both found themselves working

at The Flying Pig, a farm-to-table restaurant in

Mt. Kisco, NY. The Pig had weekly family-style

meals for staff with ingredients drawn from

a local organic farm that specialized in heritage breed animals

and heirloom varieties of produce. At one such meal, the

brothers found themselves seated

between the farmer who’d grown the food and the chef who’d

prepared it. On that day, Chris says, “We found real food.”

Chris was the one who knew early on that he wanted

to take that experience and turn it into a career. So

while he made his way to the CIA, Tim enrolled at

the University of Colorado at Boulder to…well…rock

climb and snowboard! Chris soon began encouraging

Tim to join him at the CIA, and for maybe the first

time, they found something that interested them both

so much that competition took a back seat.

Not long after arriving at the college, former CIA

instructor Lani Raider mentioned to Tim that she was

thinking of starting a club to support local farmers.

The rest, as they say, is history. The two brothers

joined forces to co-found the Chefs Sustaining

Agriculture Club, which is now called Slow Food CIA.

Through a partnership with the Poughkeepsie Farm

Project, club members raised six pigs using compost

food from the CIA. When the animals were ready

for slaughter, club members gathered

to do the deed. To


honor the pigs, they made headcheese, ham, bacon, and sausage, and

held a taste-testing event to bring the true farm-to-table experience to

their fellow students. Everyone got to compare the freshly made product

with similar commercially prepared items. Chris says, “It was a graphic

demonstration of the fact that to make the best food you must have the

best ingredients…it was a powerful experience.”

In 2008, the brothers represented the U.S. as youth delegates to Slow

Food’s “World Meeting of the Food Communities,” Terra Madre, in Turin,

Italy. Tim calls it the “United Nations of food.” Since then, they have

followed different paths in their careers. Chris is currently the majordomo

at Treetops Estate for a high-profile family in Stamford, CT. Tim is co-

founder of www.Cosemble.com, a social ticketing company that brings

people together around shared experiences, including food.

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

interest in sustainably feeding people and redefining the role of chef clearly

resides in their “twinship.” Researchers at the University of Minnesota

published a report in the August 1993 edition of the Journal of Applied Psychology that determined “traits of aptitude and personality, which

are in part genetically determined, guided the development of interests

through gene-environment interaction.” So, even the experts say that

while DNA might give one a predisposition toward an aptitude and

interest, it is the interaction with environment that turns the key.

Nature or NurtureIn the end, we haven’t been able to draw any hard and fast conclusions

about the issue of nature vs. nurture. Though the evidence is clear that

DNA informs innate aptitude and interest, it’s equally clear that family

culture resides deep in each of us, guiding preferences and choices. But no

matter the origins of each of these family’s culinary legacies, they all share

a common bond—a love of the CIA and what it has done to enrich their

lives and the lives of their family members.

tim and christopher west orchristopher and tim west!


Following the Presidential TrailAt the annual State of the Institute presentation, President Tim

Ryan spoke to CIA faculty and staff about the accomplishments

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

institutions of higher learning today. In recounting how busy we

have all been this year, Tim mentioned that his own schedule

keeps him moving—sometimes at warp speed. Here’s what was on

the roster for our college president in just a two-week period in

April 2013!

Stopping Over in the Midwest Eighty of McDonald’s top global leaders gathered in Oakbrook,

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

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

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

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

develop relationships with organizations like the CIA.

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

at graduations. Tim traveled to our San Antonio campus to

present cordons to our first class of associate degree graduates.

The speaker for the event was Honorary Trustee Kit Goldsbury.

He offered words of encouragement to the students, many of

whom were the beneficiaries of Kit’s generosity through the

scholarship program. During the ceremony, Tim awarded Kit an

Honorary Doctor of Humane Letters in Culinary Arts degree.

Marching Up Capitol Hill It was off to Washington, DC to continue Tim’s efforts to

promote the college’s expertise on key health and wellness issues

like childhood obesity and nutritional school lunch menus. He

and our Advancement team had face-to-face meetings with

Congressman Chris Gibson (NY), Congressman Mike Thompson

(CA), Congresswoman Rosa DeLauro (CT), and Congressman

Sean Patrick Maloney (NY). Other critical topics discussed

included student debt, student loan default, and the tax-exempt

status of municipal bonds. The whirlwind day concluded with

the CIA hosting a reception in the Agriculture Committee room

for members of the Congressional Wine Caucus and their chiefs

of staff. The event provided further opportunity to discuss the

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

Americans through diet.

Speeding to LA On April 3, Tim received the 2013 Innovation Award from

UCLA, at the UCLA Extension Restaurant Industry Conference.

He was honored for professionalizing the chef on par with other

degree professionals, creating an inclusive industry, leading the

CIA to provide the education that will help students be successful

in a complex industry, and expanding the consciousness of the

industry to include business development, health, wellness, and

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

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

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

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

know that Walter Robb was honored at the CIA’s 2013 Leadership

Awards held later in the month in New York, for his commitment

to sustainability and food ethics.

president ryan receives innovation award


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

star-struck students over lunch, chef keller answers students’ questions

students with thomas keller dine in the bocuse restaurant“a sense of urgency”


When President Tim Ryan first proposed a “Thomas Keller Day at the

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

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

it to overflowing with events and opportunities for our students to

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

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

says, comes mainly from having excellent people

around him. The day turned out to be a testament

to Chef Keller’s commitment to the educational

mission of the CIA and the loyalty he engenders

from the people who work for and with him.

A morning eye-openerAt 10 a.m. the gym at the Student Recreation

Center was filled with students eager to participate

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

on the “Evolution of the Modern Chef.” He

peppered his comments with advice like, “learn

from your failures, surround yourself with people

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

and continue to evolve.”

Following the presentation, 20 students who had

been nominated by their chef-instructors had a

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

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

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

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

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

as people.

A truly remarkable afternoon Chef Keller did not arrive at the CIA alone. He brought with him 16

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

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

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

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

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

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

A Baking Discussion with TKRG Pastry Chefs Sébastien Rouxel and

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

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

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

these sessions was staggering.

To watch the Thomas Keller Day Highlights video, visit:

And then, the pièce de résistance…Billed as a “Demo with Chef Keller,” students

headed back to the Student Recreation Center

expecting to watch the great chef prepare one of

his signature dishes. But they got quite a surprise

instead. As they entered, each student received an

actual Playbill® for a production called “Sense of

Urgency.” They saw what looked like a restaurant

kitchen set-up on the stage. What followed next

was a groundbreaking one-act play created by

Thomas Keller. The show highlighted a night

in a three-Michelin-star restaurant as it prepared

for a busy service. With Chef Keller leading his

brigade through the process of execution, the play

demonstrated the importance of the relationships

between the purveyors, farmers, and craftsmen

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

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

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

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

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

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

and farmers.

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

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

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

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

or the opening of The Bocuse Restaurant, his personal generosity

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

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

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

T h o m a s K e l l e r ’ s S m a s h H i t

at t h e C I A


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

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

time to celebrate diversity with special events during a couple of

days in May, the CIA itself is a lesson in diversity. With our students

and faculty hailing from more than 40 nations, speaking some 15

languages, and embracing each other’s personal life choices, all of our

campuses live the college’s core value of “respect for diversity.”

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

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

everything from red radish kimchi to chorizo on crostini to pizzas

and Moroccan mint tea. Dance performances included such culturally

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

Irish step dancing, and Senegalese dancing and drumming. All

were performed to the delight of the audience. Following the

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

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

The panelists shared their stories about their road to the CIA and

how being here influenced them. Professor of Wine Studies Michael

Weiss explained that his story began with his father, who was in the

French resistance during WWII. He believes the only reason the

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

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

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

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

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

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

The second day of celebration included the “Walk Around the

World Fusion Cooking Competition.” For the first time, bakers were

included on each team. Tests included precision knife cuts, a mystery

basket, and specific baking techniques. After these rigorous tests

and hard-core judging by Lynne Gigliotti ’88; David McCue ’93;

Danielle Saunders, the first African American to win Food Network’s

Chopped; and Claire Winslow ’85, owner of The Would restaurant in

Highland, NY, it was “Team Straight from Cali” that took top prize.

And there was more. The “Guess My Culture” and “Food and CIA

Culture” quiz shows were hotly contested, as there were gifts on the

line. And “The Spoken Soul” poetry slam, sponsored by the Poetry

Club in memory of its co-founder, Damien “Juice” Williams, drew

around 90 people to hear music and poetry created by students.

Two days of celebration made us all realize, yet again, the richness

to be found at the CIA. It reminded us to take the time to learn what

others have to teach us about their cultures, their traditions, and

about life.

Many Paths One Dream

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

senegalese drummers


If you have a CIA associate degree and are

considering coming back to the college for

the bachelor’s program, our new and exciting

concentrations might be just the extra incentive you

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

degree management programs. While the degrees

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

either culinary arts management or baking and

pastry arts management—new, career-changing

concentrations have now been added.

These concentrations, recently introduced into the

curriculum, give CIA students the opportunity to

choose from specific study tracks that focus their

bachelor’s studies and give them special expertise in

important industry trends.

“This is a unique opportunity for our students to get a

more specialized education in key segments of

the industry,” says BPS Program Coordinator

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

bachelor’s degree program. “The expanded

knowledge these concentrations provide is

something today’s professional needs more

and more of, to stay competitive in the

growing food world.”

The college’s current selection of

concentrations includes:

• Advanced Wine, Beverage, and Hospitality

• American Food Studies:

Farm-to-Table Cooking

• Latin Cuisines

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

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

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

Down in the (Napa) ValleyTwo of the concentrations offer students the opportunity to spend

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

California’s world-renowned Napa Valley.

During the Farm-to-Table Cooking Concentration, students

are introduced to the philosophy, key concepts, and practices at

the center of the Farm-to-Table movement. They discover how

restaurant concepts, menu creativity, and local

sourcing come together to create successful,

green restaurants. And they learn it all under

the guidance of legendary chef Larry Forgione

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

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

farmers, and purveyors.

If students opt for the Advanced Wine, Beverage,

and Hospitality Concentration, they’ll learn

essential principles and practices for successful front-

of-the-house beverage and service management, and

discover how to measure the success of a Service

Delivery Model. This service piece, along with

the business-operating component and immersive

semester of study in California, makes the program

truly unique. After all, what better place is there to

study wine than the Napa Valley?

San Antonio “Spurs” CreativityThe newest concentration offering from the

CIA gives students the chance to learn in

the exciting environment of the college’s

Texas campus in San Antonio, adjacent to

the city’s famed River Walk.

The Latin Cuisines Concentration

answers the call for chefs to be more

knowledgeable about the regionally diverse

cuisines of Latin America. Students are

immersed in the unique ingredients, culinary techniques, and

cultural traditions that span this rich part of the world. And with

so many restaurant patrons demanding both authentic and creative

interpretations of these traditional foods, this concentration will help

make students more marketable in the industry.

Thinking of Making a Comeback?A specialization in a hot industry segment can give you the

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

know more, contact Duane at [email protected]. He’d love

the opportunity to tell you all about the CIA’s current—and future—

selection of bachelor’s degree concentrations.

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

Come Back and Gain a Culinary EdgeBy Jim Norman


It’s hard to believe that a Food Network Chopped judge and

runner-up on The Next Iron Chef could fail her first practical exam

at the CIA, but it’s true. Standing in front of the chicken she was

supposed to butcher and bone,

Amanda Freitag ’89 simply

froze. She couldn’t remember

one single thing! Right after

the exam, she went and got

20 chickens and practiced

butchering them in the residence

hall kitchen until she could do it

with her eyes closed. She passed

her retake exam with

flying colors.

The CIA YearsDespite that shaky start,

Amanda remembers her CIA

experience as happy and eye-

opening. She recalls getting up

at 4 a.m. for egg cookery class and seeing ice floes pass by on

the Hudson River as she walked across campus. She remembers

struggling with bread baking and the joy of eating sweetbreads

for the first time. She remembers learning about the importance

of “working clean” from a truly hard-core teacher. And she can

recall the day she fell in love with authentic Italian cuisine rather

than the Americanized version of that fare.

A Varied ExperienceAfter graduation, Amanda took her curiosity and skills on the

road in what could best be called a journey of discovery. She

got to work the line for, and sometimes with, Jean-Georges

Vongerichten at Vong, where she discovered exciting Thai flavors.

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

by Diane Forley, where she worked her way up to chef de cuisine

and learned the rhythm of the seasons and the joys of the farmers’

markets. Amanda also spent two glorious weeks working under

Alain Passard at L’Arpège in

Paris, where every morning

the chickens, frogs, and pigs

that were going to be used

that day were delivered, and

where she discovered that if

you have really strong skills,

you can cook anything. After

that, there was a stint under

Sara Jenkins at Il Buco,

where every ingredient was

imported directly from Italy.

Amanda had a “ground-

up” experience at Cesca,

developing the menu and

kitchen staff herself. And

later, at The Harrison, she

learned that it is a lot harder to work with an existing crew and

change the culture of an established restaurant.

A Woman as ChefDespite hearing lots of stories from women about struggling in

kitchens dominated by men, Chef Freitag is always surprised

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

a female in the kitchen, I think of myself as a chef who needs to

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

in her group at the CIA—there were three in total in her class—she

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

I have two older brothers, so I knew how to relate to a kitchen full

of men.” However, when she was in a management role, she found

that some of the cooks were reacting strangely to her. “It took a

while for me to realize that their behavior was because I was a

Women in FoodserviceAmanda Freitag

It took a while for me to realize that their behavior was because I was a woman in authority. I’m sort of gender blind. I guess I just gained their respect by proving to them that I could do my job and their job well.

17

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

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

my job and their job well.”

Exposure to CelebrityChef Freitag’s restaurant experience, ability to lead, and passion

for creating inventive and delicious food brought her to the

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

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

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

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

and skills came shining through and the network invited her to

become a judge on Chopped. Since then, Amanda has filmed 75

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

ingredients and cuisines, and meeting people like White House

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

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

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

Amanda is currently involved in working on a book proposal and

on top-secret restaurant development. She expresses gratitude to

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

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

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

eyes closed!

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


For sommelier Amy Racine ’11, working in

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

lucky to live in such a great food and wine

city,” she says. The vibrant culinary and

enological culture of the city draws aspiring

chefs and sommeliers from around the world.

Currently the sommelier at the one-Michelin-

star restaurant Sons & Daughters, Amy

uses her skills to pair wines with the custom

tasting menu designed by chef/owners Teague

Moriarty and Matt McNamara.

“While pursuing my AOS in culinary arts

at the CIA, it was the Wine Studies class that really grabbed my

interest,” says Amy. “Professor Michael Weiss let me sit in on extra

classes and Professor Steven Koplan encouraged me and made me

feel that I could have a career in wine.” After continuing on and

completing her BPS degree, Amy enrolled in the Accelerated Wine

and Beverage Program at Greystone. Her first job after graduation

was at the five-star luxury Áman Resort, Amangiri, in southern

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

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

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

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

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

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

them for two days and got the job!”

Uncorking a Career in Wine Sons & Daughters takes a thoughtful approach to food with a menu

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

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

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

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

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

matching food and flavors with various wines.”

The restaurant creates a nine-course tasting menu. Amy works closely

with Chef de Cuisine Duncan Holmes, tasting and selecting wines

that complement the dishes he creates. “It’s really wonderful to work

with chefs who feel the wine program is as important as the food

menu,” she says. “It’s all about taking the guest experience to the next

level.”

Amy is also instrumental in developing winemaker dinners at the

restaurant. She visits local wineries, chooses vintages with the

winemaker, and then assists with menu development back at the

restaurant. “Teague and Matt let me run with the wine dinners,” Amy

says. “They are willing to hear my thoughts and ideas.”

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

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

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

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

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

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

take the advanced sommelier certification exam.


A Master Artisan Among Us!On May 6, 2013, CIA Professor of Baking and Pastry

Arts and Certified Master Baker Francisco Migoya

traveled to Spain to accept The Medal of Master Artisan

Pastry Chef award from the Gremi de Pastisseria de

Barcelona. Each year, this renowned guild of forward-

thinking pastry chefs awards its highest honor to

just one chef. This prestigious international award is

recognized and celebrated at the guild’s annual festival,

which is attended by 300 pastry aficionados.

Food & Wine AwardsBest New Chef

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

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

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

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

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

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

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

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

Jason Vincent ’99, executive chef of Nightwood in Chicago, IL

People’s Choice

Every year, Food & Wine magazine asks its readers to think critically about the

people behind the food they enjoy and help crown the next People’s Best New

Chef and People’s Best New Pastry Chef. It was no surprise to find that CIA grads

swept the pastry chef category and took two important regional top spots in the

culinary category.

Best New Pastry Chef:

Jodi Elliott ’01, pastry chef, Foreign & Domestic, Austin, TX, won in the Central

Region and the overall title of Best New Pastry Chef.

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

East Region.

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

Best New Chef

Matthew Accarrino ’98, executive chef, SPQR, San Francisco, CA, won the

California Region.

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

James Beard Foundation Awards 2013Everyone looks upon the James Beard Awards as one of the most coveted

acknowledgements within the foodservice community. Each year, the CIA has multiple

nominees and, usually, a number of winners. This year was no exception.

The James Beard Award winners included:

Melissa Kelly ’88, Best Chef: Northeast—Primo, Rockland, ME

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

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

San Francisco, CA

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

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

The Mind of a Chef, PBS

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

KUDOS

chef migoya sports his medal


A Passion for Feeding Kids

creations cooking classroom


Ever watch a child taste a new

food, make a face, shudder, and

then try to spit it out? Want to

know why kids’ reactions to food

seem so “over the top” and why

it is so hard to get them to eat

“good for you” meals? Fourteen

K–12 school foodservice leaders

from across the country traveled

to the CIA San Antonio to

discuss these and other questions

with CIA Professor of Culinary

Arts Mark Ainsworth ’86.

The highly successful “Getting

Back to Your Roots Symposium”

last April created a culinary

school atmosphere for the

attendees. There, they could

learn more about the physiology

of kids’ taste, production of

recipes that meet the new school

lunch and breakfast guidelines,

and the small changes in choice

and presentation that increase

students’ satisfaction and health.

The classwork included a lecture

on the staggering data from the

Centers for Disease Control

and Prevention, including the

growing obesity trend in the U.S.

and the fact that during their

school years, each child can eat

as many as 4,000 school meals.

Adam Brumberg, deputy director

of the Cornell University Food

& Brand Lab, shared results of

the newest research revealing

that by preserving a student’s

ability to make choices, they

opted for healthier food on the

lunch line. He talked about the

subtle changes that can be made

to significantly increase fruit and

vegetable selection.

In addition, a taste test and

lecture on how taste, aroma,

flavor, color, branding, and

presentation influence the choices

students make when on the lunch

line were eye-opening for the

attendees.

In the hands-on portion of the

symposium, Chef Ainsworth,

mindful of the challenges school

food directors face in terms of

funding, equipment, time, and

labor, gave demonstrations of

cooking with whole grains—a

new regulation requiring

increased amounts of innovation.

Participants worked on recipe-

based meals and, ultimately, were

asked to develop new concepts

for kid-friendly, protein-based

breakfast and lunch entrées.

They were divided into teams,

given guidelines to follow, and

asked to collaborate and create.

What emerged were some very

successful and unique ideas. One

team created a five-color market

salad with pinto beans, broccoli,

tomatoes, carrots, and red onions

that can be used in lettuce wraps

or other hand-held items. Some

of the ideas were so good they are

being considered for production

by Schwan’s Food Service, Inc., a

sponsor of the symposium.

“These foodservice directors

are wholeheartedly committed

to feeding kids great-tasting food

that’s good for them—and that

can sometimes be a challenging

proposition,” explained Chef

Ainsworth. But everyone came

away from this symposium

inspired by the CIA chef and

each other, and filled with ideas

on how to accomplish this, one

meal at a time.

Youngsters taste things

more profoundly than adults

because they have taste

buds, not just on the tongue,

but on the back of the throat,

bottom of the tongue, and the

inner cheeks. And, consider

this, a 70-year-old has only

one-sixth the number the

taste buds of a 20-year-old!

chef mark ainsworth critiques dishes


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

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

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

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

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

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

earlier, when the karst soils (which later created some of the world’s

greatest wines) formed caves that attracted people to paint on the walls

and dream.

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

Franks, took the crown at Saint-Remi and drank sweet red still wine

(the first Champagne) in celebration?

You can tell the entire history and culture of France through its foods,

from the garlic, olives, and honey in the south to the choucroute garni

and pain d’épice of Alsace. The regional foods of France are disparate,

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

The Impact of the French RevolutionIn the modern era, which in France has to date back to 1789, French

food has undergone numerous changes.

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

French CuisineA Brief History of the Foundation of Modern Cooking

By Dr. Maureen Costura


were deliberately broken. Bureaucratic départements were formed to

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

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

nobles and royalty fled the country and abandoned their servants,

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

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

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

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

Fraternité, Égalité.

The great chef Antonin Carême emerged from the slums of

Paris and tumult of the Revolution to become the new

face of French cuisine, serving Napoleonic ministers

and the political and economic powerhouses of the

new court. The food of his time represents the last,

final break with the medieval style of cookery,

which relied on layered and interlocking spices

to create dishes where the whole was greater

than the sum of its parts. The new trend in

food, enjoyed by the wealthy for more than

a century and now available to the masses,

was for fresh, exotic ingredients, served in a

refined style.

The Emergence of a National CuisineAs French culture and politics became

increasingly centralized, the foods of Paris

came to have a prestige and cultural weight that

made them into a new national cuisine. Carême’s

mother sauces (béchamel, velouté, espagnol, and

allemande) formed the basis for a cuisine as refined as

it was prestigious. Chef Carême was also responsible

for table service à la Russe, which involved serving foods

in the order in which they were printed on the menu, with

a progression from savory to sweet. Prior to Carême, service à

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

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

confusion.

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

sauces and revolutionized the dining world with his brigade system

in the kitchen. Through his work with Cesar Ritz of the Ritz hotels,

Escoffier made elite French cuisine the new international standard for

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

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

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

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

and the recipes.

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

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

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

and wealthy tourists. His ebullient and creative personality inspired

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

kitchens and personally craft menus suited to the individual tastes of

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

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

an orgy of creativity.

Nouvelle Cuisine and BeyondWith nouvelle cuisine, French food again led the

world, creating lighter, less formal meals that

spurned the elaborate table-side service of the

stodgy old restaurants. Many of the standard

elements of food today—including the emphasis

on freshness, fine ingredients presented

honestly, and novel cooking techniques and

pairings—come directly from nouvelle cuisine.

Today, some people claim that French food

is in decline, its creative edge blunted by

the emergence of top chefs in Spain, the

United States, and Denmark. They point

to the glut of Bordeaux wines, the rapid

growth of McDonald’s, and the hypermarché

(superstore) as evidence that the French

moment of food glory is past. Yes, France is

subject to the same global forces that make

obesity and highly processed food such fraught

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

and settled food culture, obesity is a blight when

it edges past 10 percent, and companies have had to

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

in successful chain restaurants in France is locally sourced

and largely organic, accompanied by regional cheeses and

decent baguettes.

In a world of increasing homogenization and globalization, the

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

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

cutting edge. But as even the finest restaurants in the rest of the world

struggle to establish their own relationship with local farmers and their

own understanding of terroir, they may have a thing or two left to

learn from the French.

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

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

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

University.

Béchamel, Velouté,

Espagnol, Allemande!


Book ShelfTomatoesBy Miriam Rubin ’76

In her book Tomatoes, Miriam

Rubin gives this staple of

the garden the showcase it

deserves. She explores the

tomato’s rich history in

Southern culture and offers

up recipes that celebrate

this summer fruit in all its

varieties. Fifty delicious

recipes explore down-

home, inventive, and

contemporary uses of the tomato.

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

Sandwich, Spiced Green Tomato Crumb Cake, and Green Tomato

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

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

and lively lessons on cultivation and preserving.

Affair in the AirBy Bob Rosar ’75

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

a fascinating memoir of his experience as one of the leading

executive chefs/menu designers in the airline industry. Buckle

your seatbelts as he takes you on a journey that debunks your

notions of “airline food” and gives you a glimpse into how this

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

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

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

industry will open your eyes and satisfy your hunger.

The Complete Guide to Naturally Gluten-Free FoodsBy Olivia Dupin ’03

Whether you are living

gluten-free due to

celiac disease, a wheat

allergy or sensitivity,

or because you’re

simply looking to eat

healthier and feel

better, The Complete

Guide to Naturally Gluten-Free Foods is

your one-stop reference to going g-free simply and

effectively. Chef Dupin divides the book into two sections—Living

Gluten-Free and Naturally Gluten-Free Recipes. She gives the

readers tips on how to set up their kitchens and pantries, read

product labels, and adjust to a new lifestyle. Then she flings

open the doors to her own kitchen and offers up great recipes

for everything from breakfast to dinner entrées and from savory

snacks to divine desserts.

Consuming PassionBy Geok-Kee Koeneman ’05

and alumnae of Raffles Girls’

School, Singapore

Consuming Passion was

created to mark the 130th

anniversary of the exclusive

Raffles Girls’ School (RGS)

in Singapore, which

CIA alumna Geok-Kee

Koeneman attended.

Together with other

members of the RGS

family, this book celebrates the

school’s history, and global and generational

reach. Divided into sections entitled Peace, Love, Joy, and

Exuberance, the book offers insight into Singaporean cuisine.

Consuming Passion won the 2011 Gourmand World Cookbooks

Award—Best in Country (Singapore) in the photography category.


Frontera: Margaritas, Guacamoles and SnacksBy Rick Bayless with

Deann Groen Bayless

Get ready for your

next Mexican-themed

cocktail party with

the help of renowned

expert on Mexican cuisine

Rick Bayless. He’s prepared a delightful book

that showcases more than 50 recipes dedicated to the delicious

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

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

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

Rounding out this must-have cookbook are the guacamole and

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

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

PastaBy Gianni Scappin, Alberto

Vanoli, Francesco Tonelli,

and The Culinary Institute

of America

This collection of 146

irresistible recipes is jam-

packed with inventive

ideas that celebrate the

seasons using authentic

Italian flavors. Pasta includes recipes

like fresh garganelli with leeks and morels that help you

to deliciously usher in spring. Hearty sausage-filled ravioli

with brown butter and pancetta will warm you during the

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

The book also features a wide range of both traditional and

contemporary dishes including crespelle (Italian crêpes),

risotto, gnocchi, and polenta. One hundred mouthwatering,

full-color photographs by acclaimed photographer and food

stylist Francesco Tonelli serve as inspiration.

PreservingBy The Culinary Institute of

America

Canning and preserving

have become popular again

because of the economic,

environmental, and health

benefits they offer. This

book explores the full

range of foods and

techniques that are

available today. You’ll

find recipes and in-

depth information

on such techniques

as preserving, pickling, drying,

dehydrating, brining, curing, and smoking.

Illustrated with full-color photography throughout, the

book includes more than 60 recipes for pickles, jams, cured

and smoked meat, dried foods, and much more.

Elements of DessertBy Francisco Migoya, CMB

and The Culinary Institute

of America

Take a journey with Chef

Migoya into a world of

dessert that transforms

the elemental into

the ingenious.

This stunningly

photographed

book is designed to

empower pastry professionals to reach

new heights in flavor, inventiveness, and presentation of

their own creations. Chef Francisco Migoya demonstrates that by

employing dessert’s most fundamental elements, recipes can be

transformed into unforgettable delicacies. He begins with core

concepts and techniques, and then delves deeply into the desserts

themselves. The book is divided into pre-desserts, plated desserts,

dessert buffets, and passed desserts.

Turn inspiration into deliciousness. We’re with you all the way.

business success starts with a great idea. generating lots

of them and transforming them into craveable products

and menu items is what our flavor and food science

experts do best. and we do it right alongside your team,

from the first inklings to the last tweak.

Product innovation, operations excellence, and custom training solutions for foodservice and hospitality

©2013 The Culinary Institute of America

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

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

A Generous PastSince its inception in France in 1748, Villeroy & Boch has transformed itself into a global brand. The company first entered the U.S. market in the early 1980s. Around that same time, Villeroy & Boch presented the CIA with a set of its vintage “Basket” china to grace the table of the president’s residence. For the more than three decades that followed, the company has supported the CIA and its mission. In 1995, when the college opened its campus in St. Helena, CA, Villeroy & Boch supplied the opening tableware inventory for both the banquet area and the Wine Spectator Greystone Restaurant. The company’s generosity has included being a partner in the college’s Gift-in-Kind program, supporting the 2011 Leadership Awards, donating tableware for the Special Events Department at Greystone, and, most recently, sponsoring The Bocuse Restaurant. This was particularly special because of the 30-year relationship Villeroy & Boch has had with Chef Paul Bocuse.

A Canvas for Culinary Artistry

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

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

Another quality shared by the CIA and Villeroy & Boch is the drive toward innovation. Villeroy & Boch has used innovation to reinvent itself through the centuries, helping it remain a leader in its industry. The CIA is invested in professional excellence and innovation as one of its primary leadership platforms. It’s a perfect marriage, as Villeroy & Boch is constantly designing new canvases on which our chefs can create and feature their culinary artistry.

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

By Todd Thomas


Tony Simmons

President and CEO, McIlhenny Company

What motivates you to give?At McIlhenny, we’re known for our iconic pepper sauce, which we’ve

been making since 1868. But what many people are surprised to learn is

that our company has an enduring history of giving to its own families

and community, as well as to culinary students and the military. We

come from a culture of hospitality and giving—perhaps due to our

environment, where surviving the elements and looking out for others

is second nature. Avery Island, LA, where we make and bottle our

TABASCO® sauce, is also home to some of the most beautiful and

unique wildlife in the entire Gulf region, so conservation is an ongoing

and important part of our heritage, too.

What makes giving meaningful?We’re appreciative of the fact that we can help others fulfill their

dreams in an industry that we love so much. Our long tradition and

passion for giving—to the land, our communities, and future culinary

professionals who will help shape the future of foodservice—has been

kept alive from generation to generation and holds great meaning for

us at McIlhenny.

How do you give?We’re very proud of the fact that ours is the longest-running

scholarship program at the CIA. Each year, with help from the

Financial Aid Office, a deserving CIA student is selected to receive

the TABASCO® Brand/McIlhenny Company Scholarship. It is

designated to help students meet tuition and living costs. We also

support student-driven programs and provide mentoring and

instruction to managers-in-training at the CIA. These are the ways

we have found to support the CIA and realize our shared objective to

enrich America’s culinary community.

Why Give?

tony simmons (left) checks the pepper mash


Giving’s ImpactBlain Webster ’13BPS in Culinary Arts ManagementRecipient: TABASCO® Brand/McIlhenny Company Scholarship

DeBragga and Spitler Loan Fund

Jules Weber Foundation Endowed Scholarship

Viktor Baumann Memorial Scholarship

Culinarians’ Home Foundation Endowed Scholarship

Donald P. Lancella Memorial Wine Scholarship

Young Professional’s Medal of Merit of the Académie Brillat-Savarin Management Award

What motivated you to attend the CIA?I viewed the CIA as an institution that would nurture my desire

for a culinary career through rigorous academics and hands-on

kitchen instruction. The CIA’s reputation had even reached my small

hometown in Kansas, where food culture is not necessarily embraced,

and I felt encouraged to apply and become a part of the CIA.

What has been the best part of being at the CIA?Being a part of a diverse community of people who share the same

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

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

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

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

program, I had some really great teachers like Cameron Rabe and Dr.

Robert Johnson, who put a lot of extra time and interest into students’

personal development.

What was one of your CIA highlights?I would have to say the special events held on campus, like the Paul

Bocuse event and Thomas Keller Day, were real highlights. The Food,

Wine, and (Agri)culture Spain trip in the bachelor’s program was also

a great learning experience—not to mention the great wine and food!

What did you do outside of class?Outside of class I had the privilege of working on the CIA’s Student

Judiciary Board as the solicitor general. Off campus, I volunteered at

The Queens Galley soup kitchen and served as a farm aid at the South

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

with the Dutchess County Nutrition Advisory Committee, which is

comprised of local agencies trading information and resources to help

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

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

and produce a public service announcement for assault prevention and

awareness on campus.

What are your plans for the future?I am contemplating pursuing an advanced degree in sustainability.

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

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

burgeoning culinary field.

How has the CIA’s scholarship program helped you?The CIA’s scholarship program has had an immense impact on my life

as a student. I was extraordinarily happy to receive the TABASCO®

Brand/McIlhenny Company Scholarship. It was extra special to

receive it from a company so dedicated to community service and

preservation.


But there is still so much more to do. So come on… Let’s all make a little more noise! Donate your $25 today.

We asked each of you to donate just $25 and many of you did. Because of you, we’ve been able to:

Look What a LITTLE NOISE Can Do!

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

Support construction of the new

Marriott PavilionBring iPad technology

to the classroom

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

Award close to

700scholarships

Your Assets Working for You

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

BenefitsYou decide when the income payments begin. You can begin to receive income right away or opt for a pre-determined future date. In either case, your income is taxed at a favorable blended rate. You receive:

• Steady, guaranteed lifetime payments, backed by the assets of the culinary institute of america (cia) • Charitable income tax deduction• Avoidance of capital gains tax • Savings on gift and estate taxes• A legacy at the CIA

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

Makea gift

today…

and annuitybegins atthis rate

Wait five years, annuity begins

at this rate

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at this rate

50

50/50**

55

55/55**

65

65/65**

70

70/70**

75

75/75**

80

80/80**

3.6%

3.1%

4.0%

3.4%

4.7%

4.2%

5.1%

4.6%

5.8%

5.0%

6.8%

5.7%

4.5%

3.7%

5.1%

4.2%

5.9%

5.4%

6.8%

5.8%

7.9%

6.6%

9.1%

7.8%

5.8%

4.5%

6.4%

5.4%

7.9%

6.8%

9.0%

7.8%

10.7%

9.2%

12.3%

11.2%

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

**Indicates double life annuity

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

Contact:Brad J. Whitmore Advancement Officer Phone: 845-451-1460 E-mail: [email protected] Website: ciachef.edu/plannedgiving

GIFT

dONOR

pRINCIpAL

ANNUAL INCOME


’63 Richard Moseley retired

after working for 22 years

teaching high school foodservice. For

the past eight years, he has owned the

Harpswell Inn in Harpswell, ME.

’68 Ralph Warren recently

sold his Westport Hotel and

Tavern in Westport, NY, which he owned

for more than 23 years. He’s enjoying his

retirement.

’69 Michael Gilden is retired

from his catering business,

which he had for more than 40 years. As

one of our original New Haven students,

he has fond memories of watching Chef

Noble Masi decorating an eight-inch layer

cake in less than four minutes and being

in Chef Fritz Sonnenschmidt’s first-ever

buffet catering class. Robert Howard

and Steven K. Wilson ’69 visited cam-

pus in March 2013. They report, “We had

a great time, the Alumni Office staff were

great, the students were grand, and the

food was terrific!”

’71 Michael Devine has recently

retired and does lots of cook-

ing at home.

’75 Alan Tholen is corporate ex-

ecutive chef at Casa Ristoranti

Italiano in Fort Wayne, IN.

’77 Bill Fontes is general manag-

er of The Peabody Little Rock

in Little Rock, AK. During his 35-year ca-

reer in the hotel industry, he has worked

as executive chef, corporate director of

food and beverage, hotel manager, and

general manager for such companies as

Hilton, Hyatt, Marriott, Renaissance, and

Sheraton. Andrew “Skip” Koczur and

his wife are happily retired to Orlando,

FL. Friends can find Skip at skipcooks@

gmail.com. He is available as a consul-

tant. Thomas Warren is regional vice

president for Morrison HealthCare Food

Services in Pennsylvania, Maryland, and

Virginia. Raymond Williams is food

service director at Newark Senior Center

in Newark, DE. In addition to serving his

senior center members, he provides more

than 3,000 Meals on Wheels a month out

of the center’s tiny kitchen. He is working

on a fundraising event to expand the

kitchen and his ability to give to others.

’79 Kevin Carroll is COO/

general manager at the

Atlanta Athletic Club, a historic golf and

country club in Johns Creek, GA. He was

previously COO and general manager

at both the Loxahatchee Club in Jupiter,

FL, and the Bellerive Country Club in

St. Louis, MO. Matthew Flatley has

retired from the culinary profession and

is now a Roman Catholic priest for the

Diocese of Jefferson City in Jefferson City,

MO. Richard Jarmusz is executive chef

at Fletcher Allen Health Care, the Uni-

versity of Vermont affiliated hospital and

medical center in Burlington, VT. Health

Care Without Harm, an international

coalition of more than 520 organizations

working to increase “green” practices in

the health care industry, recently honored

him with their Exemplary Food Service

Professional award. Alex “Jeffrey”

Melkonian is assistant pastry chef for

Omphoy Ocean Resort in Palm Beach,

FL. He is an avid cyclist who, over the

past six years, has raised money for the

Leukemia & Lymphoma Society during

his Century rides. Stephen Sakalik is

project manager at Caldwell’s Windo-

ware, Inc. in Pittsburgh, PA.

’80 Keith Champy is corporate

chef for Advantage Waypoint

in Flower Mound, TX. He recently

married and says that after 40 years in

the hospitality industry, he’s enjoying

his new job, which is Monday–Friday

with evenings, weekends, and holidays

off. Christopher Keith has a blog, The

Inyo Belly Project out of Inyo, CA. He also

works on Internet sales for The Troutfitter,

a company out of Mammoth Lakes, CA.

Elaine Smart is regional vice president

for Bon Appétit Management Company

in Arlington, MA. Stephen A. Worsley

has finally settled down in Germany after

traveling to more than 131 countries. If

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

[email protected]. Debra Zanker

is the owner of RICKOLI Brewery. It is

the first microbrewery in Wheat Ridge,

CO, and offers gluten-reduced beers.

’81 John Morasco is executive

chef for Sodexo, Inc. in Gaith-

ersburg, MD. Clifford Pleau is senior

director of culinary development and

corporate executive chef for Seasons 52 in

Orlando, FL. He was recently honored by

the CIA with its 2013 Leadership Award

for his groundbreaking work creating

restaurant menus that promote health and

wellness.

’82 Jon Dareff is corporate chef/

food technologist at Dareff

Consulting in Cincinnati, OH. Ted

Hudgins is a tax attorney. He also teach-

es classes in both the Business School and

the Resort & Hospitality Management

programs at Florida Gulf Coast University

in Naples, FL.

’83 William Meurer is director

of dining services for Belle

Reve Senior Living in Milford, PA. He is

a member of the New York State Baseball

Umpires Association for high school

baseball. James Salley is executive chef

at Villa Capri in Wallingford, CT.

’84 Geoffrey Cousineau is

director of operations at

the Waldorf Astoria in New York City.

Pat Dalia returned to school to get his

master’s degree in special education. He

teaches culinary arts at Nassau Communi-

ty College in Garden City, NY. Bruce W.

Lyon is chef/owner of Victoria’s Wood

Fired Pizza in Danbury, CT.

’85 Susan (Fagelson) Crowther

is a chef and nutritionist. Her

new book, The No Recipe Cookbook, offers

something more useful than a collec-

tion of recipes—it gives the reader an

understanding of how to cook. Certified

Master Chef Roland Henin wrote the

book’s forward. Martin Harris is a sales

representative for Halperns’, a purveyor of

steak and seafood in Atlanta, GA.

’86 Thomas Bergmann is a

chef for Price Chopper, Inc.

in Schenectady, NY. Nancy Knoepfel is

regional sales manager for D.W. Haber &

Son, Inc. in Bronx, NY. Steven R. Mor-

row is regional manager for Aramark

Corporation, Food and Support Services

out of Philadelphia, PA.

’87 Patrick Croker is food

service administrator for the

Department of Justice Federal Bureau of

Prisons in Fort Dix, NJ. Mark J. Olson

is a chef-instructor in the culinary arts

program at Blackhawk Technical College

in Janesville, WI.

’88 Andrew Hunter is owner

of Chef Andrew Hunter—A

Culinary Development Agency, where he

creates retail and consumer food products

for companies like Wolfgang Puck, Niman

Ranch, Martha Stewart, and Kikkoman.

Recently, he was asked to be the R&D

mentor on Lifetime’s new reality series,

Supermarket Superstar. He and Michael

Chiarello ’82 help contestants develop

and “bring their products to market” dur-

ing the course of the show. (see photo p.

33) Dale Tanner is a category specialist

for Sysco Corporation in Norman, OK.

’89 Marc Aliberti is president

of Winthrop Douglas, a brand

protection company in Suffern, NY.

James Walker is executive chef for Ara-

mark Corporation in Indianapolis, IN.

Almost 40% of CIA

students are referred by our

alumni! Any prospective

student you refer is eligible

to receive a $1,000 Alumni

Referral Scholarship as

well as other scholarship

opportunities. You can

change a life. It’s easy.

Just visit www.

ciaalumninetwork.com/refer

You Make A

Difference!


’90 Todd Seligman is senior

business consultant for Ara-

mark Corporation, Healthcare Division

in DuBois, PA.

’91 Kimberly Heisler is chef/

owner of Comfort Food, a re-

tail and catering business in Morrisville,

PA. Aaron Hoppes is executive chef at

the Kutztown Tavern in Kutztown, PA.

Nancy Lee Michel is food production

manager for Aramark at the University of

Delaware in Newark, DE. Jason Ulak is

corporate executive chef for Relish Dis-

tinctive Catering in Mount Pleasant, SC.

’92 Michael Bell has just

released a new book entitled

The Invisible Crime—Illegal Microchip Im-

plants and Microwave Technology and Their

Use Against Humanity. Idalee Cathcart

was named 2012 Pastry Chef of the

Year by the Dallas Chapter of the Texas

Chefs Association. She says, “I know in

my heart that I could not have reached

that level without the mentoring of such

wonderful CIA chef-instructors as Noble

Masi, Walter Schreyer, and Ed Bradley.”

’93 Jeffrey Mitchell is executive

chef for culinary and nutri-

tional services at St. Joseph’s Hospital

& Health Center in Syracuse, NY. The

hospital was awarded the American

Culinary Federation’s 2012 Achieve-

ment of Excellence Award at an event in

Orlando, FL.

’94 Ricky Moore is owner of

Saltbox Seafood Joint in

Durham, NC. He still loves the business

after all these years. AJ Servidio is chef/

owner of AJ’s Catering and Takeout in

Pearl River, NY. He hopes local alums

will stop by and say hello. Kenneth Wil-

liams is executive chef at the Chumash

Casino Resort in Santa Ynez, CA.

’95 Steven Mannino is corpo-

rate executive chef, retail res-

taurant division, for Thompson Hospitali-

ty, the largest minority-owned foodservice

management company in the country, in

Herndon, VA. Alicia (O’Neil) O’Peirce

is regional corporate chef for IMCOM–

Pacific in Fort Shafter, HI. Joseph

Profeta is general manager for The Palm

Restaurant in Charlotte, NC.

’96 Kurt Vogel is executive chef

at Newton Wellesley Hospital

in Newton, MA. Craig Webster is

business manager, finance for The Boeing

Company in Seattle, WA.

’97 Ricardo Castro is chef/

owner of Piquant Epicure

& Cuisine Restaurant in Tampa, FL.

Django Houston is owner of Living

Stone, a stone setting business in Catskill,

NY. Stuart Margolis is general manager

of Bollywood Theater, an Indian restau-

rant in Portland, OR. Todd Mussman is

an avid supporter of Staplehouse, a not-

for-profit restaurant designed to generate

revenue for The Giving Kitchen Initiative,

an Atlanta-based charity that provides

resources to people in the restaurant in-

dustry affected by unanticipated hardship.

’98 Spencer Ford is an account

representative for Labatt Food

Service in Austin, TX. He would love to

connect with fellow Texas-based alumni.

Reach him at 512-709-8757 or SFord@

labattfood.com.

’99 James Kolok is director of

purchasing for the Marriott

Renaissance Hotel in West Harrison,

NY. Michael Stiglitz is chef/owner of

Two Stones Pub, which has locations in

Wilmington and Newark, DE. He hopes

to continue to expand into Maryland

and Pennsylvania. His ultimate goal is to

become a CIA instructor by 2020.

’00 Anthony Chavez and his

wife Barbara (Fike) Chavez

’00 opened Layered Cake Patisserie

in Chantilly, VA in 2011. Anthony was

named the 2010 Pastry Chef of the Year

by the Restaurant Association of Metro-

politan Washington (RAMY). Dorothy

Damon is pastry chef-instructor at Le

Cordon Bleu College of Culinary Arts in

Portland, OR. Brett Mendl is general

manager for the opening of Pho 66, a

Vietnamese- and Thai-inspired noodle

bar and grill in the heart of Hell’s Kitchen

in New York City. Brian Pitcher is

a butcher at Quattro’s Game Farm &

Farm Store in Pleasant Valley, NY. Erin

Ticomb is culinary support trainer for

SAGE Dining Services in Lutherville,

MD.

’01 Cecily Anthony recently

launched an office of Patrice

and Associates, one of the nation’s largest

hospitality recruiting firms. She works

for restaurant companies throughout the

Northern Virginia region that seek to hire

on-site managers and connects them to

job seekers.

’02 Mark Randazzo is owner of

Mark Joseph Cakes in New

York, NY.

’04 Justin DeMartino is line

cook for Darren’s Restaurant

in Manhattan Beach, CA. Jonathan

Kamel Khalil is a registered nurse

on a medical-surgical unit at Scott &

White Memorial Hospital in Temple,

TX. He passed his RN-NCLEX exam in

March 2012. Liya Lin and her husband

Andrew Truong ’04 opened their 35-

seat restaurant Terrapin Creek in Bodega

Bay, CA, just three years ago in. This

past April, their “small coastal restau-

rant” received a Michelin star! Jonathan

Lombardo is executive chef for the 1789

Restaurant, a part of the Clyde’s Restau-

rant Group, in Washington, D.C.

’05 Raimundo Hevia lives in

Venezuela. But on his recent

honeymoon in the States, he dropped

by the Alumni Relations Office to let us

know he has written and published his

own cookbooks for Kindle. You can get

Recipe Secrets Revealed—Chinese Recipes and

Paleo Recipe Book on Amazon.

’06 Angela Hobby is chef/as-

sistant general manager for

Pete’s New Haven Style Apizza in Wash-

ington, DC. She and Neill Blackwood

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

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


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

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

In Memoriam

’06 became engaged in the Durkee Herb

Garden outside Ristorante Caterina de’

Medici on the Hyde Park campus and

they got married in September 2013.

Felicia Kalaluhi is executive pastry

chef/proprietor of Cornerstone Choco-

lates & Confections in Minturn, CO.

Sergio Ledesma is general manager

of Xocolat Posh Mexican Cuisine in

Calgary, Canada. It is the first fine-dining

Mexican restaurant in Western Canada.

’07 Liz Bramwell hosts The Cook-

ing Show for Comcast Xfinity

in Boston. The show recently received

a Boston/New England Emmy® Award

from the National Academy of Television

Arts and Sciences for a segment in which

Liz taught New England Patriot player

Ron Barce how to make the perfect Beef

Wellington. Adam Cobb is executive

chef for Enoteca Emilia in Cincinnati,

OH. Adam and wife, Margaret “Meg”

Nolan Cobb ’08 are married and have

two children. Wayne House is an inde-

pendent duty food services officer for the

U.S. Coast Guard in Port Angeles, WA.

He is in charge of all the menus, cook-

ing, shipping, and finances for the Coast

Guard. He married in 2010 and had a

daughter, Aerika, in August 2011.

’08 Alyssa (Moles) Densham

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

school program coordinator for The Food

Trust in Philadelphia, PA. She married

John Densham ’08 in 2012. It was a

CIA-filled event with Paul Heim ’08

serving as best man, Chelsea Wallis ’08

as wedding coordinator, and Jason Levy

’08 and Tea Mamut ’08 as catering help

for the couple’s reception. Also in atten-

dance were Allison Brummet ’08, Julie

Goldstein ’08, Tim Hoover ’85, Licia

Kassim ’08, Kaitlyn Mader ’10, Derek

Neff ’08, and Ken Taylor ’08. Maria

Gaube is pastry sous chef at Park Avenue

Winter/Spring/Summer/Autumn, a sea-

sonal restaurant in New York City. Lieu-

tenant Natalie Ann Schibell received

her master’s degree in public health

specializing in environmental health sci-

ences from New York Medical College in

Valhalla, NY. She completed her capstone

project on Food Contaminants in the Modern

American Diet and their Effect on Child

Health. Following graduation, Natalie was

commissioned as Lieutenant Junior Grade

in the Navy’s Medical Service Corps. She

serves as Navy environmental health of-

ficer stationed at the Naval Branch Health

Clinic Groton Public Health Department,

Preventive Medicine Unit at Naval Sub-

marine Base in New London, CT. Ross

Warhol is executive chef for Athenaeum

Hotel in Chautaugua, NY. He took part

in a five-week stage at Restaurant Frantzén

in Stockholm, Sweden. The restaurant is

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

Restaurant list. Lauren Welsch is

nutrition production manager for

Aramark at the Grant Medical Center in

Columbus, OH.

’09 Becca Fishkin is pastry as-

sistant at the Eastern Standard

Kitchen & Drinks Restaurant in Boston,

MA. Scott Jones is a self-employed

caterer in Covington, LA.

’10 Monica Amtower works at

Inn at Little Washington in

Washington, VA. She previously worked

at Café Boulud in Palm Beach, FL.

Dominica (Ogazi) Falcon and husband

Sebastién Falcon ’08 are chocolatiers

at Chocolopolis in Seattle, WA. Gail Ro-

mulo is pastry chef at Alexander’s Steak-

house in San Francisco, CA. Marissa

Sertich was recently hired as assistant

editor at The Valley Table magazine, the

link to the best chefs, restaurants, artisanal

foods, and specialty markets in the

Hudson Valley of New York. After leaving

the CIA, she received her master’s degree

in food studies at New York University in

New York City.

’11 Anders Benson and his wife

are living in Colorado. He

is lead prep chef at True Food Kitchen

and finds it a fun challenge. He recently

got his Permaculture Design Certificate,

which focused on the principles of sus-

tainable design. Christopher Miller is

working at Il Fornaio in Seattle, WA.

’12 Frank Cotroneo is line cook

at La Fonda Del Sol in New

York, NY. Noel Hallagan is cook for

Restaurant Gwendalyn in San Antonio,

TX. He recently took first prize in the La

Costena Culinary Competition in San

Antonio, with a dish featuring jalapeño

peppers. Christine Wendland has been

promoted to sauté cook at White Dog

Cafe in Philadelphia, PA. Her first book,

Babies in the Garden, was published as an

e-book in spring 2013.

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

845-451-1698.

New E-mail, New Advantages!This fall, we will be upgrading our e-mail system

to Microsoft Office 365. The new system gives you

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

e-mail suffix, access to Office Web Apps, and the

ability to collaborate using file sharing and shared

calendars! We will be sending more information

about the transition in your CIA e-mail soon.

liz bramwell ‘07

35

Share Your CIA Success

After I got my CIA degree, doors

opened. I’m sure the CIA name

helped me get in the doors and my skills keep

me truckin’. I think it was the best decision of

my life to attend the CIA. The whole program

is awesome. I am now opening my third

Jewish deli in the Washington, DC area. Thank

you CIA, Ferdinand Metz, and Tim Ryan.

Pittsburgh Strong!

Leslie Charapp ’84, Owner, Brooklyn Deli

Back in 1965, I met a person

who became a lifelong friend.

I had never heard of the CIA, but my

friend Julia Child had. She encouraged

me to attend. It’s where I gained all the

knowledge and information to succeed

at a faster rate than I would have solely

through apprenticeship. I worked in

hotels, restaurants, and bakeries where

the knowledge I got at the CIA carried

me through.

David Nickerson ’67, Retired

After graduating

from the CIA, I

pursued my culinary career in

the U.S. Merchant Marines.

I became chief steward on

a 1,000-foot vessel. We

delivered Marine Corps

equipment to more than 50

countries. During my travels,

CIA alumni from Singapore

to Tokyo to Sydney opened

their arms and shared their

knowledge and facilities

with me. The CIA is known

across the world, is reaching

across the continents, and it

certainly fulfilled my dreams.

James Battista ’81, Chief Steward, Seafarers International Union

I graduated in 1971 from

the New Haven campus.

When I arrived back in Washington,

DC, I couldn’t believe the doors

that opened when future employers

took notice of my CIA degree. The

well-rounded education I received

helped me secure great positions.

It probably would have taken me

10 additional years working in the

field to gain the knowledge I got at

school. I owe everything to my CIA

education.

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

My CIA degree paved the way

for lots of different journeys

over the years! I worked in hotels and

restaurants from New York to Arizona to

Hawaii. I ultimately settled in California,

where I spent eight years as a personal

chef to a former U.S. president and a

Hollywood entertainment mogul. Today,

you can see our team’s culinary efforts on

the shelves of top grocery retailers across

the globe. The vast network of CIA grads

is a testment to how the college is in

every corner of our industry. The CIA was

a game-changer and I am most grateful

for the network of gamers.

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

We asked you to let us know how your

CIA degree helped you successfully pursue

your culinary dreams. A number of you got

back to us with stories that confirmed the

true value of a CIA education. The first six

respondents will receive a CIA Alumni Cap in

appreciation of their speed and sentiments!

Here’s what your classmates said…

While attending the CIA, I always

looked toward the future. I knew I

was learning from the best in the industry

and my training would help me live out my

dream of one day owning my own restaurant.

I developed great relationships with my

classmates and it was thrilling to know I was

surrounded by people who shared my passion.

Attending the CIA was one of the greatest

decisions I made in my life—I found my calling

there. The CIA presents its students with

infinite opportunities. It’s been a great ride!

Anthony DeVanzo ’96, Chef/Owner, Velo

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

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

Take Your Seat

To Leave a Legacyat the CIA

simply

Here’s a fun and tangible way to forever be a part of your alma mater. Our new 42,000-square-foot

Marriott Pavilion is nearing completion. Inside, the 800-seat Ecolab Auditorium will be a beautiful

and practical venue for:

• World-class Conferences

• Graduation Ceremonies

• Lecture Series and other Educational Symposiums

• Cultural Events

Why not leave your mark on the college by purchasing a seat in the Ecolab Auditorium? We’ll place

a beautifully engraved plaque with your name or the name of anyone you designate on the seat, and

generations to come will know of your affection for, and commitment to, the CIA.

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

To TAke your seAT, visit www.ciaalumninetwork.com/takeyourseat or contact our team at

845-905-4275.

Documents

Mise En Place No 64 Legacy Issue