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Transcript of mise en place issue 59 Catering Is It For You
ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA
No. 59, March 2012
cateringIs It For You?
Catering: Is It For You?An inside look at what it takes to start a catering business
6 ICEIce sculpting as an art and a business
14
A Soulful VintnerThe legacy of Brother Timothy
31Catering to FamilyOne family’s successful catering business
12
6
Across the PlazaAdvancing Change! | Following the Presidential Trail
Thought Leadership: Latin Style | Latin Cuisines Certificate
Program Heats Up San Antonio | Food, Fun, and Fitness:
Homecoming 2011
16
Education for LifeKudos | Book Shelf | A Toast to Michael Weiss
22
Gifts at WorkThe Candy Man Can | Why Give? | Giving’s Impact Food for Good | A Soulful Vintner
27
Class NotesClass Notes | In Memoriam
32
14
20
31 27
4
To celebrate my son’s graduation from high school, I threw an outdoor party for 75
people. I looked into catering the entire affair only to realize that with a little of my
own sweat equity, I could make the higher-end food I wanted and stay within my
budget. The decision made, I plunged ahead to create the menu, shopping lists, and
all-important schedules.
In the weeks before the party, I could be found in stores indecisively ruminating
over the color and texture of paper plates and napkins or how much beer and soda
would be needed to quench the thirst of a throng. Things that normally would be a
snap now were confounding. The salmon was to be glazed, but with what? How far in
advance could I buy haricot vert and still be sure they’d be fresh? How long should I
grill the filet mignon before finishing it off in the oven? Every moment of my time was
accounted for and every decision obsessed over.
It didn’t help my state of mind that the day’s forecast was for a sultry 84 degrees and
I would be leaving food out for hours in the heat. So the night before the party, I took
trays and flat pans that weren’t already spoken for and filled them with water, carefully
put them in the extra freezer, and made “ice trays.”
Just hours before the party began, I went a little mad and decided I didn’t have enough
food! I ran to the local deli for loaves of Italian bread and a variety of Italian meats so
I could create sandwiches. Back at the “ranch,” the rented tent was up, the tables were
draped in my son’s school colors and skillfully decorated, the bocce and horseshoe
games were laid out strategically on the lawn, and the two 12-foot tables that would
eventually hold all the food were set end-to-end on the patio. My kitchen, however, was
a disaster area with every surface covered. You could barely move in there because of
all the paper bags filled with extra chips, plastic utensils, bread, veggies, and desserts.
I didn’t enjoy the party very much. I was too busy rushing around. Everyone else had
a blast. I can’t tell you how many people told me what a wonderful time they had and
how terrific the food was. Some even said, “You should go into the catering business.”
I smiled politely, telling them how pleased I was that they had enjoyed the food. But
inside I was screaming, “Never again!”
After my own foray, I realized that catering takes remarkable skill, talent, intelligence,
attention to detail, and organization. Bringing off an event that people will enjoy and
remember as flawless is the ultimate in hard work. The catering profession has my
utmost respect! This copy of mise en place gives us a window
into some of the challenges inherent in a start-up
catering business. For those considering the field,
you might find helpful hints inside.
Nancy Cocola, Editor
Mission Mise en place is the college magazine for alumni and friends of The Culinary Institute of America, and reflects its principles and core values. Its mission is to foster a mutually beneficial and enduring relationship between the CIA, its alumni, and friends by:
Providing information of interest about the college, its alumni, faculty, and students.
Presenting substantive, balanced, and accurate coverage of major issues and events concern-ing the college as well as highlighting alumni leadership and contributions to the foodser-vice industry.
Creating a forum to help alumni network and build community.
©2012 The Culinary Institute of America All rights reserved.
Photography: Keith Ferris.
mise en place® No. 59, March 2012
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
Heather Kolakowski ’02
Chet Koulik
Dr. Chris Loss ’93
Francisco Migoya
Douglass Miller ’89
Anthony Nogales ’88
Jennifer Stack ’03
Editorial Board
James L. Clark
Mark Erickson ’77
Bruce Mattel ’80
Jennifer O’Neill
Brigid Ransome ’12
Contributing Writers
mise en place no.59, March 2012 5
susan wolfla ‘94 in the kitchen at mandalay Bay
Passion for FlavorMcCormick & Company, Inc.—a global
leader in flavor—established a scholarship
that benefits CIA students of Latino
descent who attend our Texas or California
campuses. Created to help those students
pursue their passion for flavor and
the culinary arts, the scholarship was
partially funded by community donations
during McCormick’s “Asando Saboroso”
(Grilling with Flavor) tour. Stopping at 30
key Hispanic markets, consumers could
make a $1 donation that went to the CIA
Scholarship Fund, and sample a grilled
taco prepared with signature McCormick
flavors. Tour spokesperson was our own
Johnny Hernandez ’89.
Four Ways You Make Us BetterCIA alumni are our greatest resource.
Every day you reflect the CIA’s
commitment to excellence and learning.
We need your help so we can continue to
draw the best and brightest students to a
CIA education. Here are four easy ways
you can help us do that.
1. Be a CIA Champion. If you know of
someone with great potential who would
benefit from a CIA education, please drop
us a line. We’ll put your letter on file, and
when their application arrives, they’ll
immediately become eligible for the CIA’s
$1,000 Alumni Referral Scholarship—
thanks to you.
2. Put Out the Welcome Mat. Host
prospective students, educators, and fellow
alumni by having a CIA Reception at
your establishment. You’ll be providing an
invaluable peek into the life of a successful
CIA graduate.
3. Lend a Hand at College Fairs. Help us
staff the CIA’s booth. Held at high schools
in your region (usually in the evening),
college fairs are a great way to help shape
the future of foodservice.
4. Serve as a Mentor. Take a CIA student
under your wing, from application to
graduation. It’s easy and rewarding. All
you need to do is stay in touch with the
student (by e-mail, phone, or notes) to
offer encouragement and advice, act as an
advocate, and in general, just be there for
the student.
Visit www.ciaalumninetwork.com and
click on “Volunteer Programs” or contact
Virginia Reilly at 845-451-1531 or
[email protected] to learn more.
First Woman Exec Chef on the StripWhen Susan Wolfla ’94 decided to spend her
CIA externship at Caesar’s Palace in Las Vegas,
NV, she thought it would be a lark to explore a
part of the foodservice industry she believed,
ultimately, would hold little interest for her. But
what she found there was, in her words, “amazing.”
Turned out that the banquet business was her
forte. Five years ago, she was hired on as a sous
chef at Mandalay Bay in Las Vegas. Six months
ago, she was named the resort’s executive chef.
This promotion earned her the distinction of
being the first female executive chef at a hotel
on the Las Vegas Strip. Susan oversees a $60
million business that includes combined culinary
teams of more than 500 chefs and cooks. Besides
the banquet operations, she is also in charge of
seven restaurants, in-room dining, and employee
meals. Susan’s goal is to make Mandalay Bay the
preeminent resort serving restaurant-quality food
at catered events. Congratulations, Susan!
www.ciaalumninetwork.com6
mise en place no.59, March 2012 7
A successful caterer must be able to marry the culinary talents
of a chef with the business savvy of a CEO. For anyone who
wants to be a caterer, a passion for cooking and entertaining is a
prerequisite. However, that alone is not a recipe for success.
Know Your StrengthsIf you think that catering might be a career option for you, check
your skills against the qualities that a successful caterer ought to
have. Some of these qualifications could be a natural part of your
personality or education; you might have to learn others. Or you
could hire a person or company to handle a part of the business
that is not your strong suit. Here are several examples:
• If your culinary creativity soars, but your spelling and
grammar are not the best, contract with a high school English
teacher or a professional food writer to proofread your letters,
contracts, and menus on a case-by-case basis.
• If you’re a talented chef with a sense of style but you don’t
have a clue about accounting practices, take a non-credit
adult education class at your local community college, hire an
accountant, or shadow a restaurant or catering manager to see
how the book work is done.
• If your food and business skills are terrific but your style
sense suffers, either concentrate on an area of catering that
doesn’t emphasize this as much or hire an assistant or catering
manager with a sense of style.
• If your food sense, style, and business skills are all great, but
you can’t fix anything, offer a retainer to a full-time or retired
handyman or refrigerator and appliance repair person to be on
call. For a major function, include the cost of this person’s services
as an insurance policy against culinary disaster.
Find Your NicheCatering is a popular and competitive field. Caterers who seek out
a specific group or niche market have the opportunity to become
the preferred caterers when that style of catering is needed. And
caterers who know how to customize their services to appeal to
a specific group or type of event usually continue to grow their
businesses.
In order for you to build up clientele and maintain an established
identity, people must associate your business with the type of
events you cater, so choose your events carefully. If you are
marketing yourself as upscale it is okay to cater a simple barbecue,
but establishing and maintaining an identity as a caterer is
important to your success.
Some caterers believe they need to accommodate a client’s every
request regardless of how it may affect their identity or reputation.
However, agreeing to serve the commonplace “pigs in a blanket,”
for example, may not fit into your niche. By turning that familiar
food into Merguez sausage wrapped in filo dough and served with
harissa sauce, you keep your identity intact.
By Bruce Mattel ’80 with Nancy Cocola
Excellent organizational skills
Time-management skills
The ability to multitask
Quick thinking and problem-solving skills
A friendly, hospitable personality
The ability to manage stress
An extensive knowledge of ingredients
A high level of written and verbal communication skills
Natural leadership and motivational skills
Excellent networking skills
Proficiency in basic accounting principles
Good negotiating skills
Knowledge of social and religious cultures and customs
Basic mechanical skills
Do You Have the Qualities of a
Successful Caterer?
catering: Is It For You?
www.ciaalumninetwork.com8
On- or Off-Premise Catering?On-Premise Catering
Examples of on-premise catering operations include restaurants, hotel
banquet departments, cruise ships, country clubs, catering halls, and
even some religious venues. On-premise operations should be located
in desirable, safe locations and have ample parking.
The downside to starting an on-premise site is that the larger the
facility and the closer it is to a densely populate area, the more
expensive it will be to launch. However, to gain valuable experience
or a steady income as a salaried employee, on-premise catering
businesses are a great place to start.
Off-Premise Catering
The biggest benefit to an off-premise catering business is that it usually
requires significantly less capital to establish than on-premise. The
production facility does not need to be in a highly visible location.
Minimal parking is needed, as most consultations are held at the
chosen event site in order to assess the venue and plan ahead.
Many restaurant operators do off-premise catering. They already have
a production facility and can easily modify their operation for off-site
events. One thing to remember is that off-premise caterers must rent
equipment for the majority of their events. It is therefore important for
a caterer to establish good relationships with reputable party rental
companies to ensure the quality of any rented items.
Mobile Catering
Mobile catering is the most flexible off-premise type of catering and
has gained enormous popularity of late. From the traditional trucks
that bring breakfast and lunch items to patrons at railroad stations,
construction sites, or office parks to RVs or tractor-trailers that focus
on a specific high-end cuisine, mobile catering is an excellent start
for someone interested in catering. Many modern “Food” trucks offer
specific types of popular international street food and may collaborate
at certain events such as tailgate parties or concerts. In this way, the
event coordinator can provide a variety of interesting casual fare to
the guests or attendees.
Transporting FoodThe greatest challenge to off-premise catering is successfully
transporting all food, equipment, and personnel to the event site.
In all cases, proper care and forethought are needed when packing
food products for transport. Physical strength, coordination, and
organization are necessary qualities for any off-premise catering crew.
Endurance is paramount as transportation adds many work hours to
any given day.
The Catering Vehicle
Consider purchasing a station wagon, sport utility vehicle, van, or,
optimally, a refrigerated truck. Any catering vehicle should have
an automatic transmission so anyone on your team can drive it.
Whatever you purchase, register it as a commercial vehicle so you
can legally display signs and access reserved parking areas. Fit your
transportation with bracing devices to hold containers, speed racks,
coolers, crates, and boxes to prevent them from shifting while driving.
And always keep the vehicle well maintained and clean—unsanitary
conditions can lead to Health Department violations.
Packaging for Transport
Pack food in rolling cabinets, thermo-insulated containers, and
coolers, which can also be used at the venue to keep food hot or cold.
Liquid foods should be packed in containers with tight-fitting lids.
Square containers will save space. Use sturdy sheet and hotel pans
to lay out portioned food; wrap them completely with plastic film
whenever possible. Similarly, open rolling racks of food should be
wrapped entirely in plastic film or covered with a thermo-insulated
canvas. Encourage all employees to lift catering products and
equipment safely and properly. To avoid injury, larger deliveries should
have truck will travel
mise en place no.59, March 2012 9
Signage
Signs can serve as a primary marketing tool for on-premise caterers.
Before ordering a sign, be sure to check into what kind of signs are
permitted under local building code. An off-premise caterer might
invest in premium signage for its vehicles instead. Magnetic signs have
the advantage of being transferable to different vehicles.
Brochures, Business Cards, Forms, and Stationery
All of your print materials make a statement about the quality of
your business. Consistency is important. Use concise, easy-to-read
print on quality paper stock and be sure to include your logo, contact
information, and company catchphrase, if you have one, on all of
your promotional materials and correspondence. Unless you have a
computer with cutting-edge graphic design software and high-quality
printing capabilities, it’s better to have a professional printer handle
the creation of any business documents that contain graphics. Cost-
cutting techniques, such as the use of cheap paper or clip art, can
create a negative impression with potential clients.
Advertising Media
Choosing specific advertising media is difficult for a caterer, especially
when the business has recently opened. The most important thing to
remember is, no matter the type of media you choose, be sure the
advertising will be seen by the demographic you wish to attract.
Trade and Lifestyle Magazines
Newspapers and magazines provide a lot of viable advertising
opportunities for caterers. Some, such as Specialty Coffee Retailer,
Architectural Digest, and National Real Estate Investor, target a specific
profession. Others, like bridal or wedding magazines, foodservice
industry publications, and city guides designed for tourists, appeal
to people with specific interests. If you are interested in advertising
in any periodical, first ask about its circulation and the frequency
of publication. A one-time shot to a relatively small number of
subscribers may have little or no impact. Other important information
to know is the average per capita income of its subscribers, the
average amount subscribers spend on entertainment, the area of its
distribution, and where in the magazine your ad would do best. The
sales representative should be able to answer all of these questions.
Ask for discounts for a long-term contract or running your ad more
frequently. And inquire about a free test ad to see if the publication’s
readership responds. Some companies might “trade out,” or offer an
ad in exchange for catering services valued at the same amount.
Radio
Radio advertising is very effective for catering businesses. Ask the
radio sales representative questions about the station’s demographics—
such as the times and days of the largest listening audience; and the
age, per capita income, area of residence, and primary professions of
its listeners—and make sure they jibe with your own target market. The
never be made by one person. More safety-related information and
tips can be found online at www.osha.gov.
MenusPreparing food for catered events is very different from food
prepared à la minute in a restaurant. Some popular restaurant
menu items often requested for catering events will therefore
require modification. And even then, foods practical for a sit-
down banquet may not be realistic for buffet service, and vice
versa. Fresh asparagus can successfully be served hot at a sit-down
banquet by reheating it right before plating. However, asparagus
placed in a chafing dish on a buffet will overcook and deteriorate
rapidly. Although catering clients may have specific food requests,
their main priority is that the food is wonderful, and they will take
a credible event planner’s suggestions seriously. And, of course,
be aware that food served to its disadvantage can damage the
caterer’s reputation as well.
PricingYour current clients and the people they refer may share pricing
information. That is why consistent, fair pricing is necessary to
the growth of your business and your reputation. You will have an
advantage if your products are all a little different from those of the
competition. Differences can include variations on popular menu
items, unique methods of decorating, singular tabletop design,
attractive employee uniforms, and innovative services that the
competition does not offer. Attention to these elements will make
for a memorable event and make it more difficult to compare your
business with that of the competition.
Marketing PlanYour initial marketing plan should target the market outlined in
your business plan. It should include funding for digital photos,
business cards, brochures, stationery, vehicle signage, ads in local
media, a website, and a scheduled tasting for corporate marketing
and event-planning executives during your first months of business.
The two general markets that caterers target are public and private
corporations or companies, and individuals. A marketing budget
should be divided between these two areas—social and corporate—
because each needs to be marketed differently. But whatever
advertising mediums are used, it is a caterer’s specialized services
that will set the company apart from its competition. Conducting
simple research on a potential corporate client and designing a
creative and practical menu may create a competitive edge. The
research may be as simple as a conversation with a company’s
events person or as formal as a questionnaire you work up that
contains questions about eating habits and preferences.
www.ciaalumninetwork.com10
radio station will usually help with the production of the ad or refer
you to a company that specializes in designing commercials made
for radio.
Radio ads should also be run repetitively. Unlike print ads, radio ads
are ephemeral. They are usually only effective when broadcast during
the same time period of the day—over and over again. Many radio
ads have a jingle, catchphrase, or accompanying music that becomes
familiar to the frequent listener. Caterers should consider these
options and consult with station personnel in order to make wise and
appropriate choices that best represent the business.
Websites
The Internet is probably the most commonly used business-marketing
tool. For a relatively low investment, a caterer can construct a
website and establish e-mail communication, allowing potential
clients to browse its offerings and contact an event planner to set
up a consultation. Careful planning must go into the design of the
site, however. Web design companies can provide the graphics and
programming needed and strategically “locate” the site so that
a simple keyword search prompts a search engine to list it at the
beginning of the search results. Update your website often—especially
your client list. Showcase seasonal and holiday menus. And always
provide an e-mail link to an event planner.
Show and Tell
There are many other ways, sometimes much less costly, to promote
a catering business. Some caterers will discount their services when
asked to cater events for non-profit or charitable organizations.
In exchange for the discount, the host organization promotes the
catering company by listing its name on all correspondence for the
event, including mailings, brochures, and menus. In addition, the
organization persuades the media covering the event to mention the
caterer by name. Depending on the type of organization, discounts
and donations may even be tax deductible.
You should be careful when choosing any type of event to which your
business will be linked in a public way. If you cater a political party’s
fund raiser, for example, you may be labeled as a supporter of that
party—even if you’re not.
Scheduled Tastings
Potential clients and event planners can be invited to open houses
or scheduled tastings to sample food, view banquet rooms, and get a
sense of how a caterer operates. Such tastings are yet another way to
market your product. Quality caterers include a sample table complete
with linens, floral pieces, and dinnerware in their displays. Most will
also have uniformed service personnel help staff the tasting and serve
samples of recommended menu items. At such events, always have
portfolios with photographs of past events your business has produced,
as well as business cards, brochures, and client lists for attendees to
take with them.
Bridal and Trade Shows
Bridal and trade shows are another great way to get your name out
there. Although it is rare for a caterer to book a wedding at a bridal
show, attendees are there to gather information and usually make
contact with a caterer at a later date.
Hotel and restaurant trade shows, retail food shows, and even street
fairs are also opportunities for caterers to display and market their
goods. Many chambers of commerce host expos designed to showcase
local businesses. These are excellent marketing venues as well as
opportunities to network with other local businesses, which commonly
recommend each other to their customers.
Piggybacking
Some caterers piggyback on another business’s marketing campaign.
For example, a realtor who specializes in upscale residential properties
may want to underscore the entertaining potential in a high-end
property. A caterer might offer elegant, butler-style hors d’oeuvre and
beverages at an open house in exchange for being allowed to hand
out his or her own promotional material. Quite often, it’s a win-win
situation.
EmployeesThe quality of a catering company’s staff can determine whether the
business will survive and grow or fail. Excellent food prepared by
competent cooks but served by poorly trained or inexperienced wait
staff can spoil an event. Similarly, poorly prepared food cannot be
overcome, even by the most competent servers. Finding and managing
staff can be the greatest challenge of running a catering business.
It may surprise you to learn that when you’re opening a new catering
business, you should err on the side of too many, not too few,
employees. The reason? You will save time and money by training
a group of new employees at once. It’s much more efficient to have
already trained staff poised to handle the growth of the business
instead of scrambling to find and train additional employees when
demand increases. It is important to remember to plan the funding for
all training when writing your business plan.
Staff Training
Your staff must first be oriented and then trained to the specific
requirements of your business. Your executive chef is in charge of
training kitchen staff; your maître d’hôtel should train your wait staff;
and your event planner/sales manager should train your sales and
event-planning staff.
The objective of formal training is to give employees information and
mise en place no.59, March 2012 11
tools to be successful at assigned tasks before they are given the actual
responsibilities, in hopes of preventing costly mistakes. Such training
can be conducted outside the workplace in a classroom setting or “on
the job” by having an existing employee become the new employee’s
mentor.
All training programs should have a checklist of objectives or
competencies that must be met before an employee is ready to assume
his or her position. These objectives should directly correlate with the
employee’s job description.
The Employee Handbook
Many caterers have an employee handbook that details the job
descriptions for each position and the expectations the employer
has for all employees. In this handbook, the caterer can also detail
things like workplace behavior, dress code, and hygiene. An employee
handbook should also include worker safety and food safety guidelines
as well as an explanation of laws regarding all types of harassment in
the workplace.
How to Retain and Get the Most from Your Staff
The strength and growth of your business depends on keeping good
staff. Turnover costs your business money—not to mention the impact
on your own stress level. There are many ways you can retain staff.
• Provide monetary incentives, commissions, or bonuses for superior
performance, reliability, and seniority.
• Offer health insurance benefits.
• Create some flexible shifts during slower times of the year.
• Pay employees promptly and increase salaries periodically.
• Lead by example and join your staff in the trenches during
crunch times.
• Implement a strict anti-harassment policy.
• Develop multiple management styles: One approach may be good
for some and bad for others.
• Feed employees well. Before or after catering events, offer a good
family meal to show concern for your staff’s well-being.
• Treat all employees with respect.
Stay the Course the First YearAfter your business has opened, it is important to hew to the strategy
set forth in your business plan. When initial business is slow to come,
many operators change their identity with the intent of appealing to
a different market—by switching the menu from very fancy, upscale
items to more simpler ones, for example. Changing the business
identity prematurely is often a mistake. The public usually senses that
the business is in trouble, thus reducing its credibility. It is wiser to
start with some reserve capital to sustain the business during the first
year or so. The catering industry markets itself largely on referrals
and recommendations, so it may take the execution of multiple events
before word spreads to a large market. Rather than reverse course
midstream, consider using some of your reserve capital for more
targeted advertising.
The professional caterer requires courage and persistence. And while
presenting great food to your customers is key, being an excellent
chef isn’t enough. A caterer is a keen and savvy businessperson
who understands and values every single facet and function of the
company. Before venturing into this arena, it is important to either
take formal training or apprentice in an excellent catering operation.
It’s worth all the effort, though, because catering is a fulfilling
and joyful area of the foodservice industry. You are most often
working with people celebrating significant life events or business
accomplishments, and that can add up to a satisfying career.
This article was excerpted from CIA Associate Professor—Culinary Arts Bruce
Mattel’s book Catering: A Guide to Managing a Successful Business
Operation.
www.ciaalumninetwork.com12
When Johnny Hernandez ’89 started his catering company, True
Flavors, he stood at the helm with family members right beside him to
help navigate the unsteady seas of a new operation. Now, years later,
Johnny stands on the bridge with his brother and sister as his legal
partners, heading up the very successful catering company in San
Antonio, TX. We sat down with Johnny to get his take on running a
family catering business.
when you first started true flavors, what positions did your brother and sister hold?
We would often joke around saying that my younger brother Mark was
my sous chef and my older sister Leticia was director of operations.
The reality was that they both worked part-time for the first couple of
years while they were still attending college. As for their real positions
with the company back then, we all wore multiple hats. One minute
we’d be on a sales call with a potential customer, then creating a
five-course dinner, and then scraping china to pass through a dish
machine—whatever it took to get the job done.
were you the definite “leader/owner” or was there shared leadership when you started out?
In the beginning I was the leader and made all the decisions. As the
company has grown, each department now makes its own day-to-day
decisions with the bigger, more important decisions made as a family.
do you have a formal document with family members about ownership/partnership at true flavors?
We’re set up as an LLC in which I’m the president, my brother is vice
president, and my sister is secretary. Each of us retains ownership and
we have board meetings like any other corporation.
what are the advantages of having such a formal document?
I think it’s good to have formalized that each of us has vested
ownership. It’s also important because no one knows the future; things
never go as smoothly as you may have planned. And then, you have
the in-laws that become family, so you need that formal document to
protect each family member’s ownership of the thing they’ve worked
so hard to build.
what are some of the advantages of working with family?
You don’t have to pay them on time or overtime! All joking aside,
one of the most significant advantages has to be that when the boss is
around, things always seem to operate more smoothly. We make it a
point to be at each catering event. And when you have a family that
works well together, you can cover lots of ground and cater multiple
events per day, per meal period.
what have been some of the rough spots of working so closely with your family?
Working with family is like a marriage—“Till death do us part.” You
have to work everything out no matter how difficult the task, despite
how upset you are. You have to make it work. My family is fortunate
that we actually get along very well. I don’t think there’s ever been a
time where we really had a falling-out for any reason.
We have the advantage of having all grown up in and around my
Mom and Dad’s restaurant and catering company together, so we all
understand the struggles, stress, and work ethic that is required to run
a successful food operation. Our parents mentored us all, so we share
an ultimate goal of being proud of what we create.
has bringing non-family members into the business been rocky or smooth?
We’ve gotten much better over the years at identifying skills and
talents, developing people, and ultimately hiring the right person. As
you build better leadership skills, you get smarter and learn from your
mistakes. Ultimately, that’s when things begin to go from rocky to
smooth.
in two sentences, what advice would you give to an alumnus who is considering starting a catering company with family?
You must have a well-thought-out organizational structure that
utilizes family members in positions where they are strongest and
most knowledgeable. Before you do anything, agree on what type of
caterer you want to be, decide who your target customer is, and write a
business plan that you can all agree on.
Catering to Family
left to right: denise (sister-in-law) carrying her son; andrew; leticia (sister); Johnny; teresa (mother); mark (Brother); and leticia’s son, Jonathan
Implementing a Cost-of-Ownership Purchasing StrategyOr, Cheap Equipment Can Be Really ExpensiveBy Mark Erickson ’77, CMC
Whether you’re talking about a combi steam oven, a water goblet, or
a two-ounce ladle, most pieces of foodservice equipment are available
in a wide range of price points, from dirt cheap to really expensive.
Obviously, your purchasing department is motivated to buy from the
lower end of that range, but how much do those cheap purchases really
cost you? Also, how is your equipment-purchasing program aligned
with your business capitalization strategy? And furthermore, how
might it impact valuation when it’s time to consider your exit strategy?
When you really think about it, effective equipment purchasing
becomes far more complex than a simple price comparison.
It’s About Value and ProtectionFirst, let’s consider “utility”-driven purchases.
Since the middle of the last century, it’s
become common practice for goods and
services to be marketed in the good, better,
best scheme, each with a corresponding price
point. Remember the old Sears Roebuck
catalogs where this concept was openly
highlighted? While at first it would seem to
make sense to simply buy the cheapest item,
there are obviously situations when cheaper
does not mean better; otherwise, why would
the other price points even exist?
The reason lies in a concept economists call “utility,” or, the “value”
the purchaser places on what a particular good or service does for
them. Seems simple, but it’s far trickier than what’s on the surface.
Take a six-quart saucepan, for instance. A simple view is that the pan
doesn’t add much value since all it does is conduct heat from the range
to whatever is in the pan. But, further study reveals another aspect
of utility—and that is the protection of other assets, such as food. You
don’t need to burn too much sauce to make up the difference in cost
between a cheap aluminum pan and a nice clad-bottom stainless
steel pan that heats more effectively and coddles a valuable (read:
expensive) demi-glace or beurre blanc. This consideration extends
to more than just saucepans, too. What about a convection oven that
doesn’t heat evenly and burns a couple of pans of bacon every day? Do
the math. And wouldn’t you know it, oftentimes cheap equipment lasts
a long time, costing even more for each day that it performs poorly.
Face it, buying cheap equipment can cost you a lot of money.
Cheap is Sometimes the Best ChoiceOkay, so now you’re thinking that I’m promoting the notion that
you should buy the most expensive level of equipment, no matter
what it is—right? Not true. Let’s look at another item, such as a
simple two-ounce ladle. Honestly, the only utility expected of a
two-ounce ladle is that it accurately measures out two ounces of
a liquid, and that’s about it. And if you’ve spent any time in the
kitchen, you’ll also know that the typical two-ounce ladle doesn’t
last very long because it is often accidentally lost to the trash can.
So you needn’t worry about buying one that’s engineered to last
for a lifetime of use; its life is pretty short. Buy them cheap and,
unfortunately, often.
Figuring in Capital Cost and ROIFor bigger projects, especially start-up operations, an additional
dimension comes into play, and that’s capital cost. Sure, it would
be great to have the newest top-of-the-line dishwasher and it would
be easy to justify the return on investment (ROI) over a long
haul, but what about the impact it has on your immediate capital
needs? Remember that as an entrepreneur, your goal is to own as
much of your venture as possible. Does
buying the very best equipment cause
you to share a larger percentage of the
business with other investors? Let’s be
honest with ourselves; in the restaurant
business, the concept of risk-adjusted
cost of equity cuts deep. Maybe a used
dishwasher will last for a couple of
years while your business gets some
traction, allowing you to access more
reasonable financing terms later on.
While you might be dealing with higher energy and consumable
costs in the short run, you are more likely to win the longer games
of management control and shareholder equity when it comes
time to exit. If you didn’t pick up on it, this is the old concept of
bootstrapping, an approach that’s more than simply being frugal;
it’s about being savvy and maintaining control of your dream.
We could go on with other examples, but hopefully you get the
idea. Equipment purchase decisions, large or small, should be
tailored to meet both short-term and long-term objectives using a
thoughtful and realistic calculation of ROI. But let’s also recognize
that owning the most efficient, highest-ROI-yielding equipment
doesn’t mean much if it ends up costing you your business.
Like the folks at Mercedes-Benz are fond of saying, it’s not the
purchase price that’s important, it’s the total cost of ownership.
Certified Master Chef Mark Erickson is provost at the CIA.
13
www.ciaalumninetwork.com14
ice has been gracing banquet
tables since the middle ages.
then, as now, dining was
sustenance, entertainment,
and a chance to demonstrate
one’s wealth and status.
meals were served on long
“groaning boards” that
bowed under the weight
of food and decorative displays created by the chefs. the
designs were usually human or architectural in
form, calling on the chef’s artistic abilities. ice, with
its properties of strength and translucency, quickly
caught on as a decorative aspect at a meal.
By the 1800s, world-renowned french chef and
pâtissier to kings marie-antoine carême, who
was known for his obsession with architecture,
was creating magnificent display pieces out of
confectionery and ice. when russian service,
which plated banquet food in the kitchen rather
than at the table, came into vogue, the centers of
tables were suddenly bare. enter the carved-ice
centerpiece! But it was the chef auguste escoffier
who made great food accessible to everyone and
incorporated ice sculptures into the presentation
of food. his most famous example
of this was in honor of opera singer
nellie melba, whose performance
in the opera lohengrin inspired the
creation of the dessert Pêche melba.
ice cream with poached peaches
and spun sugar was presented in
individual ice swans. Naturellement!
swans figured heavily in the opera.
mise en place no.59, March 2012 15
Ice Carving with Chef John Reilly ’88 Associate Professor—Culinary Arts
what got you started in ice carving?
When I was a student, there was an ice carving
club on campus. There had been an ice carving
class at one time that was removed from the
curriculum. On my externship at the Hyatt in
Minneapolis, I was able to create everything
from swans and baskets to tropical fish and
hearts at least once or twice a week.
have you been able to work as an ice carver?
For a time I had a business as an ice carver. I
was able to get my 300-pound, 22" x 10" x 44"
ice blocks from the local ice hut in Kingston. I
was also able to store my creations there. Since
all the local huts were gone, it was harder to
keep it up.
how has the art of ice carving changed over the years?
In a word, technology. Handsaws and chisels
have given way to chain saws and the Dremel®.
The carving has become more detailed and can
be accomplished in less time.
what are clients looking for in their ice carving today?
An ice carving at an event is considered an
indulgence and offers a little status. These days,
clients are often corporations. Company logos
are a huge seller. Colored ice that shows to best
advantage under black light is also popular.
Human figures are the most prized. At private
parties, designs for caviar bars and drink luges
are considered functional and are very popular.
what should alums do if they want to pursue a career in ice carving?
There is always going to be a place for ice
carving in the catering business. I’d suggest
they attach themselves to someone who does
carving so they can learn, and then offer
themselves as ancillary service providers to
caterers.
meanwhile, in the u.s., ice was mostly used in the presentation of ice
cream. in 1867, delmonico’s restaurant in new york city began serving
lemon, orange, champagne, kirsch, or prunelle sorbets in “ice glasses.”
of course, the art of creating centerpieces has never really fallen out of
favor and continues to this day.
the cia’s own beloved teacher and mentor, Joseph amendola, was
a master of the art of ice sculpture. he taught “generations” of cia
students how to carve ice. in 1994, he wrote Ice Carving Made Easy to
codify the art. he even came back to the cia every now and again to
work with students and share his ice carving knowledge. we recently
found an archive of pictures that show a little of the history of ice-
carving at the cia, and thought it would be fun to share it with you.
16
The Culinary Institute of America has announced the creation of
a new organization within the college—the Industry Leadership
and Advancement Division. Created to integrate the CIA’s
thought leadership and institutional support initiatives, the
division will be co-led by Victor Gielisse and Greg Drescher. The
group will be responsible for CIA industry leadership, corporate
relations, alumni relations, career services, strategic partnerships,
conferences, new media, and consulting services.
“At a time of major changes within our country and the food
world we serve, this new organization will bring attention to the
innovative programs and thought leadership the CIA provides,”
explains CIA President Tim Ryan. “The Industry Leadership
and Advancement Division will more fully demonstrate how CIA
teaching and research add tremendous value to our industry and
society.”
Victor Gielisse will serve as the vice president of advancement
& business development for the new division. He formerly
served as associate vice president for business development for
the CIA, where he directed the college’s relationship within the
foodservice industry for business development and consulting.
Earlier he served as dean of culinary and baking and pastry
studies for the CIA’s degree programs. Gielisse is one of 66
Certified Master Chefs in the United States, and holds a
bachelor of science degree, a Master of Business Administration,
and a Doctor of Business Administration from The School of
Administration and Management of California Coast University.
Greg Drescher will serve in the newly created role of vice
president of strategic initiatives & industry leadership. In
his previous role as executive director of strategic initiatives, he
was responsible for conceptualizing and developing the CIA’s
many thought leadership initiatives for the foodservice and
hospitality industries. Drescher was inducted into the James Beard
Foundation’s Who’s Who of Food & Beverage in America in 2005.
The following year, he was honored with Food Arts magazine’s
Silver Spoon Award. In 2007, he shared a James Beard Award
for his work in developing the CIA’s Savoring the Best of World
Flavors DVD and webcast series. Drescher has also served on
the Institute of Medicine’s Committee on Strategies to Reduce
Sodium Intake, which was mandated by the U.S. Congress to make
recommendations about reducing sodium in the American diet.
The CIA is pioneering new research, international programs,
and other leadership initiatives in the critical areas of health
and wellness, sustainability and food ethics, world cuisines and
cultures, and professional excellence and innovation. The Industry
Leadership and Advancement Division is responsible for directing
these programs and gaining the institutional support they require.
It will drive the expansion of thought leadership in these areas
through its annual conferences. These include the Latin Flavors,
American Kitchens and Healthy Flavors, Healthy Kids conferences
at the CIA’s San Antonio campus, as well as the renowned annual
Worlds of Flavor® International Conference and Festival.
Advancing Change!
victor gielisse (left) and greg drescher (right)
mise en place no.59, March 2012 17
Following the Presidential TrailAs CIA president, Tim Ryan ’77 looks for fresh educational
opportunities for students, faculty, and industry professionals every
chance he gets. These last few months, he’s turned his dinner at
elBulli into an educational experience for students; fostered a
partnership with the Basque Culinary Center that will offer new
challenges to our faculty; and worked within the political system
to gain favor for a sustainable farming project.
Basque-CIA PartnershipPatxi López, the president
of the Basque Regional
Government, was on
campus last October
to sign a partnership
agreement between the
CIA and the Basque
Culinary Center (BCC)
in San Sebastian, Spain. It is designed to foster educational and
cultural exchanges and advance a greater understanding of
foods, wines, and the culinary heritage of the Basque region. The
CIA and BCC will collaborate on designing a faculty exchange
program and explore the possibility of jointly publishing an
international gastronomic sciences journal. The new partners
will also consider expanding the CIA’s ProChef® program to
the Basque Culinary Center as a location for European culinary
professionals to acquire advanced certification.
Senator Supports CIA’s Proposed Farming ProgramAnton Plaza was filled with staff, faculty, and the media when
U.S. Senator Charles Schumer joined President Ryan, Hudson
Valley Economic Development Corporation President Mike Oates,
and other economic development officials from throughout the
Hudson Valley to announce his push to help the CIA obtain U.S.
Department of Agriculture funding to create a new Sustainable
Farming Program. Through the USDA’s Sustainable Agriculture
Research and Education program and the Beginning Farmer
Development program, the CIA would be able to mobilize its
Sustainable Farming Program help Hudson Valley farmers. The
program would support the growing of products that are currently
in demand at local stores and restaurants in the Hudson Valley and
help to introduce new products and new markets. “The Culinary
Institute of America believes that there is an inextricable link
between chefs and farmers, and we support sustainable practices
through education and research across our curriculum,” said Dr.
Ryan. “We are very grateful for Senator Schumer’s recognition of
these initiatives, and the opportunity to expand them with grant
funding from the U.S. Department of Agriculture.”
President and Students Burn the Midnight OilPresident Ryan and Modernist Cuisine author Nathan Myhrvold
were lucky enough to share one of the last meals served at Ferran
Adrià’s famed restaurant elBulli before it closed. Upon his return,
President Ryan gave a slide presentation before a packed house
of students that covered the 50-course meal at elBulli; highlights
of a meal at El Celler de Can Roca in Girona, Spain; and a tour
and meal at Barcelona’s famed Bouqeria Market. Beginning at
9:15 p.m., the evening didn’t end until the early morning hours
of the next day. President Ryan put it best when he said, “Only at
the CIA would a bunch of 20-somethings hang around that long
to hear about a meal that included prawn brains, germinated pine
nuts, and hare’s blood cocktail. The students enjoyed it and it was
a lot of fun for me.”
President ryan and Basque region President Patxi lóPez
senator schumer and President ryan on anton Plaza
18
At the 2011 Latin Flavors, American Kitchens Conference,
hosted by the CIA at its San Antonio, TX campus, more than
170 foodservice industry leaders were joined by a prominent
collection of Latin cuisine experts from across the Americas.
Such visiting chefs as Rick Bayless of Frontera Grill in Chicago,
Roberto Santibanez of Fonda in Brooklyn, and Humberto
Dominguez of Restaurant Kakao in Guatemala joined the
CIA’s Latin cuisines faculty to educate and demonstrate.
Hot trends in Latin cuisines highlighted during this year’s
conference included the indigenous flavors of Argentina, Brazil,
Ecuador, and Guatemala, and the growing interest in hand-
held foods like tortas, postres, tacos, tostadas, and burritos. In
addition, significant time was spent exploring the use of smoke
and the grilling traditions in Latin American countries, as
well as new concepts for featuring Latin flavors in cocktails and
bar foods.
The conference helps chefs and restaurateurs better understand
how to create foods that feature authentic Latin flavors and
cooking methods in various foodservice environments. Some
of the volume operators who attended were On The Border
Restaurants, Applebee’s, Carlson Restaurant Group, Yum!
Brands, Dunkin’ Brands, Delaware North Companies, and
Sodexo.
New business applications for products and menus that reflect
the adventurous and changing palate of the American public
were explored. With more sophisticated consumers in a
perpetual quest for new and authentic flavors, this conference
was a wonderful opportunity for companies to gather and learn
more about how they can respond to customer demand.
To learn more about the CIA’s Latin Flavors, American
Kitchens conference, visit www.ciaprochef.com. Interested
in broadening your knowledge of Latin cuisines? Why not
consider the CIA’s new Latin Cuisines Certificate Program. For
more information, visit www.ciachef.edu/lccp. (See p. 19)
Thought Leadership: Latin Style
rick Bayless talks latin cuisine
chef Juan ramón cárdenos demos at outdoor grill
chef euda morales demos authentic guatemalan cuisine
New!
19
Fueled by consumer demand and demographic shifts, Latin cuisine
is one of the hottest segments of the foodservice industry. For the first
time, restaurant patrons are demanding both authentic and creative
interpretations of all the traditional foods of Latin America. This
demand requires that chefs be more knowledgeable than ever about
these unique, regionally diverse cuisines.
The CIA’s Latin Cuisines Certificate Program (LCCP) goes far beyond
what is taught at an introductory level in most culinary arts curricula.
It is designed specifically for those chefs who possess an approved
associate or bachelor’s degree, or certificate in culinary arts and have
a serious interest in deepening their knowledge of Latin cuisines and
acquiring a specialization that can help advance their careers.
Students will be immersed in the unique ingredients, culinary
techniques, and cultural traditions that span this rich part of the
world. Over the two-semester, 30-week period, exploration of flavor
development and culinary expression will be guided in small class
settings by the CIA’s experienced and knowledgeable Latin cuisines
professors. Additional insights from visiting Latin cuisines experts will
round out the experience. The course of study includes the foods of
Peru, Brazil, Mexico, Central America, the Caribbean, and more.
The program’s expert faculty members include chef-instructors and
Latin cuisines researchers Iliana de le Vega and Elizabeth Johnson-
Kossick. During their extensive travels, they have documented and
researched many of the traditional, and sometimes endangered,
ingredients and techniques of Mexican and Latin American cuisine.
“I’ve dreamt for years that we would be able to understand the
cuisines of Latin America the same way we understand the cuisines of
Europe—that someone would distill the cuisines for us so that we can
communicate them to others,” says Chef Rick Bayless, chairman of
the CIA’s Latin Cuisines Advisory Council. “The CIA’s Latin Cuisines
Certificate Program will do that. And it is going to launch us into the
future in terms of Latin cuisine here in the U.S. and beyond.”
In conjunction with the college’s expanded educational offering, the
CIA San Antonio will open a new pan-Latin, full-service restaurant in
early 2012 on the campus. Overlooking the San Antonio River Walk,
the restaurant will serve as a classroom for CIA students, as well as a
showcase for visiting Latin American chefs. By sharing their in-depth
knowledge of regional Latin cuisines, they will enrich the educational
experience for our students. And patrons of the restaurant will enjoy a
rare opportunity to experience the outstanding work of these chefs in
the United States.
The 30-week program will welcome its first class of students in
March 2012 at the college’s campus in San Antonio, TX. For more
information, call 1-800-CULINARY (285-4627) or 210-554-6400, or
visit www.ciachef.edu/texas.
www.ciaalumninetwork.com20
Rain and wind could not dampen the spirits of more than 175
alumni and friends who gathered for Alumni Homecoming 2011
on October 14–15. From as far away as Seattle and Alaska, and
representing the classes spanning the 1950s to the 2000s, alumni
enjoyed great food, dancing, karaoke, learning experiences, and
culinary demos.
Television personality and celebrity chef Rocco DiSpirito ’86 gave
an engaging presentation focused on taking traditional comfort
food and re-envisioning it in a healthy, yet delicious way. Before
everyone’s eyes, a fried chicken recipe was transformed from a
680-calorie indulgence into a 291-calorie healthy meal by using
a combination microwave/flash frying technique. Dessert was an
inventive panna cotta prepared with Greek yogurt instead of the
heavy cream traditionally used to make the Italian specialty. These
recipes can be found in Rocco’s new cookbook Now Eat This! Diet,
which he signed for alumni following his presentation.
Imaginations were further sparked during two other terrific
professional demonstrations. Derek Corsino ’07 presented a lively
and impressive demo on cake construction. He and his expert
cake creations have been featured twice this year on Food Network
Challenge. Dennis Chan ’00 delighted fellow graduates with tastes
of his signature “hip Asian comfort food,” which is featured in his
cookbook by the same name. Alumni marveled at the innovation
and fresh flavors that typify Dennis’s dishes.
By Jennifer O’Neill
Food, Fun, and Fitness
mise en place no.59, March 2012 21
New this year, and a big hit with many alumni, students, and
staff, was the “Run for Your Knives” 5K Walk/Run. Co-chaired
by Alumni Council member Robert Kabakoff ’86 and his
employee and fellow alumnus Travis Strickland ’08, the walk/
run drew more than 30 eager fitness enthusiasts who got up at
the crack of dawn to participate in the event. Alumnus Ken
Arnone ’92 ended up the winner in the men’s category, and
alumna Melissa Libman ’08 won the women’s category. We’re
already planning to make next year’s race even better.
President Tim Ryan ’77 treated the alumni group to an informative
and high-tech campus update, complete with a “virtual tour” of the
campus master plan. He outlined the college’s vision for much-needed
dormitories, state-of-the-art kitchens and education center, new retail
stores, an expanded bookstore, and many other exciting changes for
the Hyde Park campus. These brick-and-mortar improvements will
make it possible for the CIA to remain cutting edge in the areas of
culinary education, research, and thought leadership. The college
is working to raise $101 million through the college’s Building on
Excellence Capital Campaign. In his talk, President Ryan emphasized
the importance of alumni giving back to their alma mater. He noted
that the best schools with the most prominent reputations, like
Harvard and the University of Pennsylvania, boast a high rate of
alumni giving, which makes the schools more attractive to funders.
Dr. Ryan asked the alumni to consider a gift of any size to help advance
the CIA’s significant goals.
To top off two memorable and fun-filled days, a “Down-Homecoming”
barbecue luncheon was enjoyed under a large outdoor tent.
Join us for Homecoming 2012 next fall—we’d love to welcome you
back to campus!
future cia students
and they’re off!
roBert kaBakoff ‘88
2nd Place winner cheryl ann niedzwiecki ’86 louis
vassalotti ‘73
www.ciaalumninetwork.com22
Women Steels Show Their MettleThe CIA women’s volleyball team completed a dream season by
sweeping its opponents in both the semifinals and finals at the Hudson
Valley Women’s Athletic Conference (HVWAC) championship on
October 30, 2011. This accomplishment is even more stunning when
you realize that it was the first year volleyball was a varsity sport at
the CIA.
The Steels beat the College of New Rochelle to win the semifinals
and then went on to beat St. Joseph’s College to win the title. Steels
sophomore Jeanne Casagrande was named the conference tournament
MVP. Three players were named to the 2011 All-Conference Team—
Casagrande, freshman Corrine Williams, and junior Camelia Fuertes.
And the icing on the proverbial cake was the naming of Steels
volleyball coach Jaime Floryan as HVWAC Coach of the Year.
“Go Steels!”
Vintners Hall of Fame CelebratedThe Barrel Room was the site for the 6th annual Vintners Hall of
Fame ceremony on February 20, 2012 at the CIA at Greystone. The
new crop of inductees included: Peter Mondavi, Sr., Charles Krug
Winery; Professor Albert Winkler, UC Davis; Joe Heitz, Heitz Cellars
Napa Valley; Myron Nightingale, former winemaker at Beringer;
John Parducci, Mendocino County wine pioneer; Richard Sanford,
legendary South Coast vintner; and Dr. Eugene Hilgard, one of the
fathers of modern soil science. “These inductees are the leaders who
helped California become the center of the American wine industry
while producing some of the best wines in the world,” said President
Tim Ryan. The induction ceremony was followed by a Celebrity Chef
Walk-Around Dinner. Proceeds from the event
support the Vintners Hall of Fame and the CIA
Scholarship Fund.
Wall Street Journal Honors EllsThe Wall Street Journal ’s WSJ Magazine recognized
Steve Ells ’90, founder and CEO of Chipotle
Mexican Grill, as the 2011 top innovator in the
food industry. The event was held at the Museum
of Modern Art in New York City on October
2011. According to WSJ Magazine, “Chipotle
founder Steve Ells’ quiet insistence on well-raised
meat and local and organic produce at his multi-
billion-dollar chain is changing the way America
eats, one burrito at a time.” Steve recently hired James Beard Award
winner Nate Appleman ’99 as culinary manager. Nate played a big
part in launching Steve’s first ShopHouse Southeast Asian Kitchen
in Washington, DC. The menu of build-your-own bowls and banh
mi sandwiches are served up with Ells’ usual attention to flavor and
efficiency.
How Do You Spell Success? BPS!As part of their Foodservice Management course, BPS seniors design
and execute events that are marketed to the public. These capstone
projects occur right before graduation and have traditionally included
a community service component. The graduating class of November
11, 2011 created five well-received events: A Masked Night in Venice,
Food From Around the World, A Salute to Our Troops, A Fall
Harvest, and A Dinner to Die For. Total ticket sales were $65,766.
After expenses, the class was able to donate $24,602 to a variety of
local Dutchess County charities. Yup, BPS spells SUCCESS!
KUDOS
revelers at a masked night in venice
aBove: JosePh utera’s
Best of show sugar disPlay
right: arisa suzuki’s
winning wedding cake
aBove: todd knaster’s Best of show chocolate disPlay
Below: gorgeous chocolates
23
CIA Wins Big First-place blue ribbons bedecked the table of the CIA’s
Frank Lloyd Wright-inspired presentation at the Société
Culinaire Philanthropique’s 143rd Salon of Culinary Art
at the International Hotel, Motel & Restaurant Show last
November in New York City. Interpreting the essence
of Wright’s renowned Prairie School architecture, CIA
faculty and students created a tablescape that captured the
imagination. The team members also demonstrated their
skill at working together to create an integrated showpiece
with unique individual elements, all impeccably produced.
All cash awards received by the winners were donated to the
CIA Scholarship Fund. Our list of first-prize winners is long,
and very much worth noting here!
Sugar display: Joseph Utera, CEPC
First Prize and Best of Show
Chocolate display: Todd Knaster, CMB
First Prize and Best of Show
Wedding Cake display: Arisa Suzuki (student)
First Prize and Best of Show
Bread display: Hans Welker, CMB
First Prize and Best of Show
Special Occasion Cake: Justen Nickell ’09—First Prize
Meat Presentation/Platter: Howie Velie, CHE—First Prize
Meat Presentation/Platter: Sergio Remolina, CHE—First Prize
Prize of Honor: Todd Knaster, CMB
www.ciaalumninetwork.com24
Book ShelfCook Like a Rock Star 125 Recipes, Lessons, and Culinary SecretsBy Anne Burrell ’96
This book is written to satisfy the appetites of all cooks—from beginners to
experts. Anne’s signature style comes through loud and clear in her debut
cookbook. The 125 rustic yet elegant recipes are all based on accessible
ingredients and are peppered with encouraging notes and handy tricks to help
the user meld efficiency and fun with culinary success. From truffled deviled
eggs to sweet and spicy sausage ragù to killer mac and cheese with bacon, Anne
shares the culinary secrets that led her to hosting her own Food Network hit
show, Secrets of a Restaurant Chef.
Cookies at HomeBy Todd Knaster
With beautiful, full-color photography throughout, Cookies at Home with The
Culinary Institute of America offers 100 delicious cookie recipes, from classic to
contemporary and sweet to savory, that are sure to please the cookie lover in
your life. Under the expert guidance of CIA Associate Professor in Baking and
Pastry Arts Todd Knaster, specific cookie-making techniques for drop, bar,
rolled, molded, and piped cookies are revealed and made easy to master. There
is even a chapter on décor and packaging. From easy chocolate chip cookies to
luscious lemon meringues and French macaroons, this book will take cookies to
new and delicious heights.
Guide to PurchasingBy Brad Matthews and Thomas Schneller
The Guide to Purchasing offers buyers a road map for identifying, evaluating,
and choosing vendors; managing inventory; purchasing meat, poultry, and
fish; writing product specifications; and staying on top of ever-changing food
industry trends. Written in an engaging style by CIA Director of Purchasing
and Storeroom Operations Brad Matthews and CIA Associate Professor
in Culinary Arts Thomas Schneller, the Guide to Purchasing is an essential
reference tool and guide for those in the field.
State of the art.Through eight editions and with more than a million copies sold, The Professional Chef is a classic and essential kitchen reference for both professionals and serious home cooks. On sale now, this completely revised and updated spectacular new edition includes nearly 900 recipes, more than 800 photos, plus new sections on seasonality and sustainability, barbecuing, sous-vide cooking, and plated desserts, to name a few.
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Wiley and the Wiley logo are registered trademarks of John Wiley & sons, Inc. All other trademarks are property of their respective owners.
mise en place no.59, March 2012 25
www.ciaalumninetwork.com26
By Brigid Ransome ’12
A Toast to Michael WeissWine Teacher Extraordinaire
For the CIA’s Charmer Sunbelt Group
Endowed Chair in Wines and Spirits
Professor Michael Weiss, his profession is
all about people, though not necessarily
customers. As a professor at the college,
his people are students. And serving up a
meaningful education is his life’s work.
q: this is your 20th year as an educator. how have students changed over time?
A: I’ve found that the students of the current
generation are more inquisitive in terms of
fusion and combining taste elements from
different cultures. When I first started, it
was all about classical French cuisine and
technique. The students of today are keenly
aware of variety and the choices they have
in food.
q: have you changed the approach you take to teaching over the years? how?
A: In my class there is always a vast amount of information to
communicate, and although the core curriculum hasn’t changed,
there is now a greater emphasis on taste interaction. And when it
comes to my actual teaching style, I’ve realized that sometimes my
direct approach could be misconstrued as aggressive. I’ve found a
way to be more effective in a more engaging fashion.
q: wine is a broad, sometimes overwhelming topic for even the most educated culinarian—is there any aspect of the topic that you find particularly challenging?
A; I believe that if you are well-educated about wine, you won’t
feel overwhelmed. You’ll have knowledge and experience to
support you when you come upon something new.
q: you use lots of anecdotes to lead your students through the complex topic of wine. what role do they play in the educational process?
A: Anecdotes add a theatrical element to the information, whilst
integrating pertinent test material. My personal stories also color
the material by giving it humanity and inspiring students to travel
and embrace a sense of adventure. I believe
that every student should travel and go beyond
his or her comfort zone, culture, and country.
q: what is the greatest challenge you face as an educator when teaching what is arguably the hardest course on campus?
A: It definitely is accommodating all the
different learning styles within a large group
of students. I have to derive a method of
teaching that achieves the highest results.
The challenge there is that what’s positive
for one student isn’t positive for another.
Some students are visual learners and others
auditory. The challenge is to always maintain
a level of consistency and professionalism
in the classroom, while being humane and
engaging.
q: what is the most rewarding aspect of teaching the wines class?
A: The most rewarding part of teaching this class will always be,
well, teaching the class. It is seeing that “light-bulb” moment when
a student gets it and can apply that understanding in an exam. I
love seeing how beneficial the wine/food pairing “Tower of Power”
I use in class is long after students have left the CIA, and how the
class has helped each student on his/her individual path.
q: if you weren’t a wine and food educator, what other career would you choose?
A: I would be a chef. Though I really get to live that profession
every night when I cook dinner for my wife Jenny. But frankly,
after more than 25 years of teaching and 28,000 students, I am
a much better educator and I have no regrets about my career
choice.
Those of us who’ve taken Professor Weiss’s Wine Studies class are
thankful that he chose to teach about wine instead of cook. It’s
clear when he speaks about his life’s work that he made the perfect
choice. “There really is nothing more gratifying.”
Brigid Ransome is a brand-new alumna of the college, having just received
her AOS degree in March 2012.
mise en place no.59, March 2012 27
If you remember the song “The Candy Man” from the movie
Willy Wonka and the Chocolate Factory, you know that Wonka
asks, “Who can take tomorrow, dip it in a dream?” Well, that is
exactly what three executives from Godiva Chocolatiers, Inc. are
doing for CIA students—helping tomorrow’s dreams come true.
Godiva President and CEO Jim Goldman, Senior Vice President
of Global Research & Development Wayne Puglia, and Executive
Chef Chocolatier Thierry Muret are the driving force behind the
Godiva Chocolatier Scholarship.
The expendable scholarship is for the college’s AOS and BPS
baking and pastry arts students who are passionate about
chocolate making. “We want to foster pastry chefs’ learning and
appetite for chocolate throughout their schooling and their careers.
Through the Godiva Chocolatier Scholarship, we hope to provide
opportunities for students to follow their dreams of working in the
pastry, baking, and chocolate industry,” says Goldman.
In addition to their philanthropic contribution to the CIA’s
scholarship program, Goldman, Puglia,
and Muret have committed themselves to
the hands-on education of our students.
Beginning in spring 2012, the Godiva
Chocolate R&D Externship will be
available for baking and pastry students.
Under the tutelage of world-renowned
chef chocolatier Thierry Muret, students
will work in the company’s Pennsylvania
facility and be involved in all aspects of
product development. Muret says, “We
believe giving students an opportunity to
work with our chef chocolatiers through this
unique externship program will provide an
unprecedented learning experience for the
students as well as our chefs.”
The union between the CIA baking and
pastry program and Godiva—whose brand
has been synonymous with excellence
in fine chocolate for nearly 90 years—is a
natural affiliation. Puglia explains. “We
want the students to know that as a company we believe in what
they are doing and are excited to support the next generation of
chocolatiers and pastry chefs who inspire our brand every day.”
In September 2011, Casey Shea ’11 was awarded the first Godiva
Chocolatier Scholarship. In a process that evaluated both financial
need and creativity when using Godiva products in an original
recipe, both Casey and her dark-chocolate-dipped Cappuccino
Bonbons were winners. See page 29 for Casey’s story.
With the shared value of excellence as a solid foundation, Godiva
and the CIA have created a series of opportunities for CIA students.
Whether acting as a proud sponsor of the recent Flavor! Napa
Valley Food & Wine Festival—the proceeds of which go to the CIA
Student Scholarship Fund—or as benefactor of the largest baking
and pastry scholarship now available to CIA students, Godiva is
certainly making students’ dreams for tomorrow come true.
James Clark is a CIA advancement officer.
By James L. Clark
The Candy Man Can
left to right: chef chocolatier thierry muret, duff goldman ‘98, and casey shea ‘11
www.ciaalumninetwork.com28
Why Give?Rudi Flik
Founder and CEO, FLIK International, Retired
What makes giving meaningful?We start with the premise that giving opens doors and
minds, feels good emotionally, and serves a noble purpose.
Every time we give back, we fulfill our innate sense of
responsibility to others. By supporting our industry, we
are helping those who share our lifelong passion for it.
And finally, when we see the positive results of the CIA’s
continuing education for faculty and scholarships for
deserving students, we know we are investing in the future
of our industry.
What Motivates You to Give?In the case of the CIA, we recognize a perfect fit to integrate
our passion for school-to-career education—exemplified
by the National Restaurant Association Educational
Foundation’s (NRAEF) ProStart® program—with the myriad
opportunities afforded by this leading culinary college. Our
faculty travel grant ensures the opportunity for educators to
fulfill a desire to keep exploring culinary, travel, and social
opportunities that better serve students and the CIA.
How Do You Give?We give via the three T’s—Time, Talent, and Treasury. At
the CIA, we have done this through various scholarships
and externships with FLIK International, the company my
wife Julie and I founded in 1971. Julie has also exercised the
three T’s as director on many boards over her professional
career—the American Dietetic Association, the Society for
Foodservice Management (past president), the NRA, the
NRAEF (past chair), the Department of Labor’s Advisory
Committee for Apprenticeship, and the School of Hotel
Administration/CIA Alliance Industry Advisory Board.
We enjoy witnessing the immense difference giving makes
to educators and students, and the way the resulting
professional and personal growth of those affected will
impact society in general.
mise en place no.59, March 2012 29
Casey Ann Shea ’11 AOS in Baking and Pastry ArtsRecipient: Katharine Angell Scholastic Achievement Award
Godiva Chocolatier Scholarship, S. Pellegrino® Sparkling Natural Mineral Water Scholarship
The BeginningBaking was something that I enjoyed from an early age. It was an
activity to which I gravitated, and it provided me with a lot of comfort.
One day, I was lamenting to my best friend that I didn’t know what I
wanted to do with my life. She asked, if I could do anything I wanted,
what would it be? I said that I’d spend my entire day baking. After
that, everything just clicked.
After high school, I applied to the CIA and started working. My
first job in a professional bakery was an unpaid internship at a small
mother/daughter bakeshop in Thousand Oaks, CA. I learned the
importance of working fast and clean. With only three of us working,
one handled customers while the other two were in the kitchen baking
and decorating. That operation produced over 20 dozen cupcakes
daily for the store and also handled specialty cake orders. I truly
enjoyed the creative freedom I found in decorating cupcakes and
developing new cake flavors.
College HighlightsI have tried to take advantage of the many opportunities available on
campus. I feel so incredibly lucky to have been able to participate in
so many different ways. Chef Kate Cavotti has helped me improve my
cake decorating skills by inviting me to work on Coca-Cola’s 125th
anniversary cake with her. Chef Peter Greweling has taught me so
much and helped me understand chocolate in a much more extensive
way. He has also allowed me to work in his bakeshop on new recipes
and testing different techniques. I’ve also had a great deal of fun
participating in the Sargento Panini Cook-off and the Baking and
Pastry Society’s Sugar Showpiece Competition.
Outside of ClassI’ve been working to support myself during college. I have part-
time jobs in the Student Recreation Center and in the Continuing
Education Department as a chef assistant. While there, I particularly
Giving’s Impact
enjoyed assisting in the Chocolates at Home, Cake Decorating, Pastry
Techniques, and Baking Techniques classes. One day, I hope to open
my own chocolate shop.
The ImpactBeing the first Godiva Chocolatier Scholarship recipient was
overwhelming, and I had no idea that it was only the beginning.
Turns out, I was the guest of honor at a press party in New York City
celebrating the scholarship. While there, I had the opportunity to meet
and network with so many amazing people, including alumnus Duff
Goldman ’98. Since creating the recipe for Cappuccino Bonbons as
part of my scholarship application, I’ve been inspired to keep creating
different recipes and flavor combinations. I hope that my relationship
with Godiva will continue and that they will help me nurture my love
of, and knowledge about, chocolate. I feel so blessed to have been
given this opportunity because it helps me continue my education.
www.ciaalumninetwork.com30
Food can be used for good in so many ways. And our alumni know,
probably better than most, that food can nourish, heal, send a
message, spearhead a cause, and do a world of good, both at home
and abroad.
A Special Dinner for Special ForcesFood is so important at the
holidays that, for the very first
time, the U.S. Army Special
Forces Command allowed a group
of civilian chefs to cook “at the
tip of the spear”—in the hostile
territory of forward-operating
bases in Afghanistan. The meals
they prepared were for some of
the most highly trained troops, the
Green Berets. Alumni Andrew
Hunter ’88, and John DeFlieze
’98, along with three other chefs,
made the two-week sojourn to Afghanistan. Amazingly, eight of those
days were spent in transit! But while there, they cooked up a storm.
Andrew and John happened upon a traditional Afghan mud and
brick oven and decided they just had to use it. They made 250 BBQ
chicken pizzas by “stealing” yeast packets from boxes of cake mix and
bartering cilantro from a local Afghan restaurateur. Their real focus,
however, was preparing a traditional Thanksgiving meal. Despite
being on the front lines of the war, Andrew and John felt completely
safe surrounded by America’s most elite fighting force—and their own
two-pound helmets and 35-pound flak jackets, of course!
Operation HOTProviding true hospitality in a war zone is no easy feat. Putting on
a full-scale, seven-hour show for 4,000 troops at Bagram Airfield in
Afghanistan was a logistical nightmare. The food and entertainment
event included America’s U2 tribute band, a hypnotist, a comedian,
veterans of Bravo’s Top Chef Masters Rick Moonen ’78 and Rick
Tramonto, friend of the CIA Chef John Folse, and alumnus Charles
Carroll ’86. Executive Chef Carroll and his colleagues at the River
Oaks Country Club in Houston, TX put together Operation HOT.
After a year of preparations, last June a military C-130 aircraft took
off with 33 people, 27 pallets of equipment, two tons of gifts, and
two pallets of spicy and delicious Cajun Creole food, all headed for
Afghanistan. The troops were so grateful to have a little taste of home
that they ripped their company badges off their uniforms and handed
them to the team members as a sign of gratitude and affection.
Well-Read, Well-Fed, Well-Cared ForThe Swing Session Celebrity Golf Classic at Liberty National Golf
Club in New Jersey offered participants a day of golf and deliciousness
to raise funds for the Mario Batali Foundation (MBF). The club’s
executive chef, Shaun Lewis ’91, led the culinary side of the very
successful event, which drew such big names as U2’s The Edge, New
York City Mayor Michael Bloomberg, and Food Network’s Guy Fieri.
MBF promotes quality educational opportunities for kids, supports
nutrition education programs, and funds pediatric disease research to
improve the quality of children’s lives.
Food for Good
andrew hunter ‘88 ready to cook
shaun lewis ‘91 and the edgethe oPeration hot team ready for action
31
A Soulful Vintner
In 1935, when Brother Timothy was asked by his
Christian Brothers’ order to take over its wine-
making operation in Mont La Salle, he left his East
Coast roots behind and transplanted them deep in the
soil of California’s Napa Valley. Since he was previously
a science teacher for the order, it wasn’t much of a leap
of faith to imagine him becoming the wine chemist for
the order’s wine operations. Known for its sacramental
wine, the order made the decision to branch out into
commercial production of table wine and brandy after
the repeal of Prohibition.
A fast learner, cellar master Brother Timothy soon
established Christian Brothers as one of the leading
brands in the state’s growing wine industry. Known for
his kindness, sense of humor, quick wit, and warm grin,
Brother Timothy soon became the face of the company’s
ad campaigns in the ’60s and ’70s. Those campaigns were
built around images of him deep in the wine cellars as he
tested the vintages straight from the casks while wearing
his religious raiment. It must have worked, because
Christian Brothers’ wines were extremely popular.
An avid collector of corkscrews, Brother Timothy said
his interest in them was, at first, strictly “scientific.” He
explained his curiosity this way: “My initial motivation
was to study them and find out more about the function
of corkscrews. Which were the ones that performed
properly? Which were the bad ones? So I was concerned
about the efficiency or function of corkscrews—at first.”
Over the years, the collection, which ranged from the
ridiculous to the sublime, grew to include upwards of
1,000 different corkscrews from around the world and
were grouped by theme. There were farm animal, multi-
purpose, pocketsize, tusk-handled, little people, and
modern corkscrew collections. Today, they are displayed
at the CIA at Greystone, where visitors can marvel at their
variety and pay homage to the man whose deep interest
and commitment to all things wine made the collection
possible.
Speaking of commitment, in 2007 Brother Timothy
was honored for that dedication, and for his obvious
contribution to the wine industry in the Napa Valley, by
being inducted posthumously into the inaugural class
of the CIA’s Vintners Hall of Fame at Greystone. The
plaque in his honor reads, in part, “Brother Timothy was
instrumental in reviving the wine industry in Napa Valley
after Prohibition and in advocating technological advances
that brought California winemaking into the modern era.”
Lucky for us, we still get to enjoy his amazing collection of
corkscrews when we travel west.
www.ciaalumninetwork.com32
’56 James Hannem has been
chef at Queen Ann Catering
for the past 13 years. Prior to that, he
spent 15 years in college foodservice and
25 years at the Heritage House Restau-
rant in Madison, WI.
’70 Salvatore N. Maglio recent-
ly retired. David S. Seiter
retired in 2005 after 28 years as food
service director at the Charles Egelor
Correctional Facility for the Michigan De-
partment of Corrections. He is married
and has six children, 12 grandchildren,
and seven great-grandchildren.
’71 Kenneth Benson is chef-in-
structor at Austin Community
College, East View Campus in Austin, TX.
He is the proud, first-time grandfather of
Emmanuel, born in November 2010.
’74 Michael Bologna was
invited by the James Beard
Foundation in New York City to prepare a
banquet-style dinner for 80 distinguished
guests at the Beard House in December
2011. He reprised that same meal for the
hometown crowd in January 2012 at his
restaurant Vingenzos in Woodstock, GA.
Thomas F. Flaherty is department head
at H.C. Wilcox Technical High School in
Meriden, CT. Frederick M. Mildner is
executive chef, campus dining for Sodexo
Dining Services. Richard S. Ruben
retired from the foodservice industry
after working for 35 years. He is enjoying
time with his wife, rehabbing his house in
Florida, and showing his 1972 Plymouth
’Cuda at local car shows and gatherings.
’75 Howard Schecter is evening
chef for I.M.G. Academies
in Bradenton, FL. His executive chef is
fellow grad Jeremy Thayer ’96.
’77 Jonathan P. Everin is chef at
Mt. Kisco Seafood in Mount
Kisco, NY. Michael J. Garahan is culi-
nary arts instructor at Joliet Job Corps in
Joliet, IL. Kenneth C. Juran is executive
chef for Hyatt Hotels in Orlando, FL.
’78 Charles Berardi is regional
executive chef for Wegmans
Food Markets in Downingtown, PA.
Philip Laura is bakery team leader for
Whole Foods Market in Chapel Hill, NC.
He recently finished a year of contract
baking in Antarctica’s McMurdo Station
for Raytheon Polar Services and the
National Science Foundation. Rocco L.
Mita is director at The Francis E. Parker
Memorial Home in Piscataway, NJ.
’79 Gordon E. Christie and
Thomas Evaldi are presi-
dent and executive chef, respectively, at
Grand Affairs in Virginia Beach, VA.
Gary S. Walter is retired.
’80 Nathan Selden is quality
assurance manager for Got It
Right Foods in Bethlehem, PA.
’81 Tammy Dearstyne owns
Dearstyne’s Bistro and
Catering in Waxhaw, NC. Herman T.
Gruninger is executive chef for Bas-
night’s Lone Cedar Cafe in Nags Head,
NC. He recently came in second at the
Great American Seafood Cook-off in New
Orleans, LA.
’82 Judy Doherty is publisher
for Food & Health Communi-
cations, Inc. in Louisville, CO. Anthony
D’Onofrio completed his MBA in
sustainable business from Bainbridge
Graduate Institute in Bainbridge, WA.
He is now teaching sustainable food and
agriculture for the Bainbridge Institute
and is the sustainable director for Town
& Country Markets. Gary Prell is vice
president of culinary development for
Centerplate in Morgan Hill, CA.
’83 John G. Clarke is executive
chef at Middle Bay Country
Club in Oceanside, NY. Eric M. Kaplan
is chef/owner of Ruthie’s Bar-B-Q & Pizza
in Montclair, NJ.
’84 Alan Skversky is corporate
chef for Boudin Bakery in San
Francisco, CA. On his travels to London,
he found himself in some very “familiar”
students and chef Bill reynolds in alumni hall Behind a disPlay of PumPkins hollowed out to form serving dishes, Plates of food, a sculPted turkey, and two ice cornucoPias, 1974
mise en place no.59, March 2012 33
surroundings (above). David A. Wagner
owns the David Wagner Agency, an All-
state Insurance company, in Michigan.
’85 Barry Schneider is ex-
ecutive chef for Premier Food
Services, Inc. at the Del Mar Racetrack &
Fairgrounds in Del Mar, CA.
’86 Benjie Apodaca is instruc-
tor at the Taos High School
culinary arts program in Taos, NM.
’87 Marvin M. Maile is the
owner of Maile Inc. in Las
Vegas, NV. Denise Marcozzi, her hus-
band, and their brood of eight children
all work at their family deli, bakery, and
catering business, The Wayside Market in
Media, PA. We just know she is prepping
them for culinary careers.
’88 Julie A. Clarkson is senior
applications technologist
in the savory applications division for
Sensient® Flavors in Indianapolis, IN.
Paul Furiosi, Jr. is chef/owner of By-Th’-
Bucket in Santa Clara, CA, which is the
oldest restaurant in the area, in business
for 50 years. Bobby Grabowski-Grey
is funeral attendant at the Solosy Funeral
Home in Lincoln Park, MI. Christopher
Koshak is chef/owner of CocoaShak, a
chocolate, candy, and confections shop in
Cheshire, CT. Robert Weland is execu-
tive chef at Cork Wine Bar in Washington,
DC.
’90 Barbara Callanan is presi-
dent of JCB Consulting Ser-
vices in Garden City, NY. The company
provides gluten-free dietary solutions to
the hospitality, health care, and education
sectors, and strives to “make gluten-free,
worry-free.”
’91 Barbara I. Campbell is an
academic researcher for the
University of North Carolina (UNC) in
Chapel Hill, where she got her bachelor
of science in nursing. She is currently in
the PhD program at UNC and hopes one
day to integrate her interests in food, fit-
ness, and nursing to enhance endurance
performance for athletes.
’92 Stephen Bulgarelli is senior
director, innovation global for
Brinker International in Texas. David A.
Gallion is culinary/nutrition manager at
Healtheast St. John’s Hospital in Maple-
wood, MN. Prior to that he spent 13 years
with Aramark, 22 years with Hamline
University, and two years with United
Health Group. He is married, has three
children, and spends free time volunteer-
ing to feed those in need at St. Andrew’s
Church and Second Harvest.
’93 Joseph Abuso is owner of
Genuine Hospitality Consult-
ing and is pleased to announce the grand
opening of Java Pura at Rice University’s
BRC Building. Joe’s company oversaw the
menu development, recipes, staff training,
and vendor selection. Christopher S.
Polidoro is a private chef in Sag Harbor,
NY.
’94 Emily Diffrient is a private
chef at Cypress Mill Ranch
in Austin, TX. Nathan M. Langevin is
kitchen manager for the Andover Public
School District in Andover, MA. Robert
Shaffer is chef/co-owner of the Shaffer
Restaurant Group in Dublin, GA. He is
married to fellow CIA alum Jennifer
Belfi-Shaffer ’94. Susan L. Wolfla is
executive chef at Mandalay Bay in Las
Vegas, NV. She is the first female execu-
tive chef at a major hotel on the Vegas
strip.
’96 Brian D. Etheredge is chef/
owner of Capische? restaurant
in Wailea, Maui, HI. In 2011 alone,
Capische? earned Wine Spectator maga-
zine’s Award of Excellence, Maui No Ka
’Oi magazine’s Restaurant of the Year, and
Zagat Survey’s designation as the #1 Italian
Restaurant in Hawaii. In 2008, Brian was
voted people’s choice Chef of the Year
in Maui No Ka ’Oi magazine. Opentable.
com rated Capische? in the Top 50 Most
Romantic Restaurants in the U.S. Jeremy
Thayer is executive chef/food and bever-
age director for I.M.G. Academies in Bra-
denton, FL. Christopher K. Whitaker
is chef/owner of Frenchman Bay Caterers,
LLC in Ellsworth, ME. He, his wife, and
their two children spend the summer
months in Maine and the off-season in
her hometown of Salta, Argentina.
’97 Paul J. Menard is pastry chef
at Mirror Lake Inn in Lake
Placid, NY.
’98 Daniel Tartaglia is execu-
tive chef for Wegmans Food
Markets in Northborough, MA. Amanda
Baker Usen is the author of the recently
published culinary romance Scrumptious.
She is also chef-instructor for culinary
and hospitality management at Erie Com-
munity College in Buffalo, NY.
’99 Shana Allmacher is a
receptionist at Eberstein &
Witherite LLP in Dallas, TX.
’00 Tara (Bennett) Anderson
is research/executive chef for
PepsiCo in Dallas, TX. She welcomed her
daughter Vivian in January 2011. Star
(Ciocci) Ermilio is nutrition program
director for St. Anthony School in Butler,
NJ, where she helped create a nutritional
menu program for students in grades
K–8. Star also teaches daily nutritional
class to the children and they love it!
Michael D. Myers is general manager/
executive chef at Eurest Dining Services
in Plano, TX. Daniel Peralta is an
attorney/advisor, field operation for the
Alcohol Tobacco Tax and Trade Bureau,
U.S. Department of Treasury in San Fran-
cisco, CA. Jennifer (Lorson) Ramos is
currently studying for her master’s degree
in liberal arts through Empire State Col-
lege, with a self-designed concentration in
food studies. She is the author of La Vida
Comida, a Latin American/Peruvian food
and culture blog, which was featured on
the Albany NBC news segment, Today’s
Women. She and her family are moving to
Lima, Peru, where she will continue her
Latin American food studies by taking a
certificate course in traditional Peruvian
cuisine.
’01 Jeffrey Barish is studying for
a PhD in food science from
the University of Massachusetts–Amherst.
He was awarded the Hultin Graduate
Research award in 2010. Jeff was also a
finalist in the Institute of Food Technolo-
gist product development competition in
2011. Michael J. Carrino is chef/owner
of Tête de Cochon in Ridgewood, NJ. He
has a new baby boy, Gabriel.
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!
alan skversky ‘84
34
Robert E. Chaffer ’51
Burgess M. Brightman ’57
Harold F. Leeds, Jr. ’71
John M. Moritz ’76
James L. Mayer ’77
Paul Page ’77
Ruthanne Kavanaugh ’80
Anthony J. Pennisi ’80
Kenneth J. Kiester ’81
James William Lewis ’81
Denise M. Coughlin ’85
Robert M. Melton ’85
Eric Joseph Snyder ’88
Ira B. Poritzky ’92
Michael B. Bishop ’95
John Charles McClure ’00
Eli Wilson Wilbert ’06
Damien Williams ’12
In Memoriam
’02 William E. Kreiner is
general manager/executive
chef, campus food service group for Rich
Products Corporation in Buffalo, NY.
Clifford Mullins is executive chef at the
Renfro Valley Entertainment Center in
Renfro Valley, KY. Arnel Salvatierra
is wine director at Terra and Bar Terra in
St. Helena, CA. Paul C. Wooten is lead
culinary instructor at Culinard of Virginia
College in Mobile AL.
’03 Brian L. Schuyler is restau-
rant chef at Top of the Point
Restaurant in West Palm Beach, FL. He
is married and has two children, Leila
and Scott.
’04 Molly Buckie-Pinder is
director of catering and
executive dining for Restaurant Associates
at HBO. Her daughter, Lily Madison, was
born in June 2011 and is already helping
her mom make dinner at night! Lily’s
great uncle Donald Keith ’65 is also an
alumnus. Joseph William Johnson was
the first winner of Bravo TV Network’s
Rocco’s Dinner Party. He is sous chef for
Restaurant Associates at Morgan Stanley
in New York City.
’05 Jorge Guzman is executive
chef at Solera Restaurant
in Minneapolis, MN. He married in
September 2011. Lindsay E. Kincaide is
manager, meetings and special events for
The Ritz-Carlton Orlando Grande Lakes
in Orlando FL.
’06 William B. Nurse is execu-
tive chef at the Metropolis
Cafe in Boston, MA.
’07 Danielle Hertzler is hos-
pitality director for Morrison
Management Specialists in Saline, MI.
She is busy planning her August 2012
wedding. Joseph E. Moore is chef/
owner of The Lunch Box in Las Vegas,
NV. His wildly successful shop, which
was recently featured in Desert Companion
magazine, is across the street from the
University of Nevada, Las Vegas—loca-
tion, location, location!
’08 Elizabeth A. Berger is
culinary lead and butcher at
Fairway Packing Company in Detroit,
MI. She works closely with chefs in the
Detroit area providing them with quality
meats from local producers. She also
teaches cooking classes at Sur La Table
and does private catering. Thomas M.
Carfrey is kitchen manager for Great
American Restaurants, Inc. in Falls
Church, VA. He married baking and
pastry alum Brittany Brooks ’09 in
May 2010. Karen Pata is tasting room
sales attendant at Rusack Vineyards in
Solvang, CA. Prior to that, she was garde
manger line cook at Restaurant Schonau
in Zurich, Switzerland; and pastry line
cook at Bradley Ogden’s Root 246 also
in Solavang. Erin (Hamlett) Ramsey
married Royce Kipp Ramsey ’09 in
June 2010.
’09 Nicholas Desiato is execu-
tive chef at Mamma D’s in
Pipersville, PA.
’10 Lowell Lea is chef/owner of
LLenterprises, which provides
catering and personal chef services in
Georgia. Kenneth Raponi is sous chef
at Tabu Grill in Laguna Beach, CA. Ken
spent his CIA externship there.
PreParing a Banquet, 2009
lily Buckie-PinderJosePh toasting his win on roCCo’s dINNEr party
mise en place no.59, March 2012 35
Alumni Brigade of Supporters
michael rizzo ‘78
carol hazlewood ‘04
denise detwiler Baxter ‘92
kevin carroll ‘79
suzanne caP ‘73
kate merker ‘04
kevin anderson ‘77
greg mezey ‘06
Brandi cooks ‘03
Judi Burten ‘76
michelle cash ‘96
Jeremy fry ‘03
michael getzey ‘73
dave Barrett ‘03
As a not-for-profit college, the CIA takes your donation and pours it
right back into the educational experience of our students. That means
you are providing vital resources for scholarships, facilities, academic
programming, and faculty development. Your contribution helps
the CIA remain the world’s premier culinary college.
Join the CIA Alumni Brigade!Call 845-451-1602 or visit www.ciagiving.org to make your contribution today.
who have generously given back to the CIA, year after year.
We are deeply grateful to our loyal
The Culinary Institute of America Alumni Relations 1946 Campus Drive Hyde Park, NY 12538-1499
Alumni Relations Admissions Advancement CIA Websites Career Services Conrad N. Hilton Library Professional Development General Information 845-451-1401 1-800-285-4627 845-905-4275 ciachef.edu 845-451-1275 845-451-1270 1-800-888-7850 845-452-9600 ciaalumninetwork.com ciagiving.org ciaprochef.com
LAST CHANCE TO REGISTER FOR
The Culinary Institute of America 2012 Leadership Awards
honoring Pioneers of American Cuisine
Thursday, March 29, 2012 6 p.m. Reception
7 p.m. Dinner at
The New York Marriott Marquis in Times Square
Register today at www.ciaalumninetwork.com/gala
or contact Lisa Vanata at 845-905-4270 or [email protected].
Dean Fearing ’78
Larry Forgione ’74
Paul Prudhomme
Wolfgang Puck
Honorees
Jasper White ’76