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g to Our Senses ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA
No. 72, June 2016
2
Keep It Going! We’re Almost There!Thanks to the generosity of donors like you, the Building on Excellence Capital Campaign is close to reaching its goal!
An exciting development occurred
in the fall of 2015 when the college
acquired The Culinary Institute
of America at Copia in Napa, CA.
Copia brings the CIA’s offerings
to a larger audience while
complementing the Greystone
campus, which remains home to
the college’s degree programs. The
building totals more than 80,000
square feet and contains a 280-seat theater, a 90-seat demonstration kitchen, a
library, retail space, classrooms, exhibition spaces, a full-service restaurant, and an
array of outdoor gardens. The location’s unique outdoor amphitheater seats more
than 700 people.
The CIA at Copia will become the new home for the CIA’s Food Business School,
food enthusiast programming, and industry leadership retreats and conferences.
The Chuck Williams Culinary Arts Museum at the CIA at Copia is expected to
open in spring 2017. Made possible by a generous gift from the estate of Chuck E.
Williams, founder of Williams-Sonoma, it will become a new attraction in the city of
Napa, and a destination for culinarians from around the world.
As a not-for-profit college, the CIA relies on donors like you to help fund many of its
programs, and there are many naming opportunities available at the CIA at Copia.
• Help us create and implement innovative curricula
and life-enhancing extracurricular programs.
• Partner with us to sustain and grow our
world-class facilities.
• Support the efforts of the young men and women
who dream of being future leaders like you.
Your gifts help ensure that the next generation of CIA
graduates enjoys the same worldwide prestige that
your CIA degree commands today. Let’s keep it going!
Please give today at www.ciagiving.org or by
calling 845-905-4275.
With gratitude,
Dr. Victor A. L. Gielisse, CMC
Vice President—Advancement and Business
Development
$100 MILLION
50 MILLION
1 MILLION
90 MILLION
3mise en place no.72, June 2016
Flavor: Coming to Our SensesThe role our senses play in creating flavor
6
Leadership AwardsHonoring Legends of New York Dining
14
Startup: Who Said it Was Easy!Intrapreneurship Students Pitch Concepts for The Egg
16
Neurogastronomy Takes on CancerUsing all the senses to make food enjoyable
10
106
4
Notice of Nondiscrimination: The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. The following Civil Rights Compliance Officers at the CIA have been designated to handle inquiries regarding the nondiscrimination policies:Title IX and Age Discrimination: Joe Morano, Senior Director—Faculty Relations845-451-1314, [email protected], Office—Roth Hall, Room S-324Section 504/ADA: Maura A. King, Director—Compliance845-451-1429, [email protected], Office—Roth Hall, Room S-351Mailing address: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538Should you require further information, please visit www.ciachef.edu/non-discrimination-statement.
18 21
Across the PlazaFollowing the Presidential Trail | Careers in Media Panel
Chuck Williams Culinary Arts Museum | Steels Steal the Show on ESPN
13
Education for LifeBook Shelf | Kudos | Tidbits | Reconnect to Your Alma Mater
Women in Foodservice
22
Gifts at WorkWood Stone: Changing the Way We Cook | Paying it Forward Why Give? | Giving’s Impact
28
Class NotesClass Notes | In Memoriam
32
+
mise en place no.72, June 2016 5
I clearly remember my mother pulling the huge piece of oak tag out of the back
of the station wagon and handing it over. It was bigger than me! As she drove
away from the school gate, the light breeze threatened to pull the poster out of
my hands, but I held fast. I was proud of my homework assignment and was
determined to get it up the stairs to my fifth grade classroom. It was a drawing
showing the locations on the tongue that registered sweet, salty, bitter, and sour.
The presentation got me an A+, but it wouldn’t if I were making it in 2016.
The science of the brain and its relationship to flavor is an expanding field. If I
were giving that presentation in school today, instead of a piece of oak tag, I’d
be lugging in a three-dimensional skull indicating which lobes of the brain are
most responsible for flavor perception. It’s not as simple as just talking about the
tongue anymore, but it’s certainly more interesting!
In this edition of mise en place, we will focus on some of the science behind
flavor, umami as a dimension of flavor, how understanding the way the brain
perceives flavor can help people who have lost their sense of taste due to illness,
and how beer can be infused with different savory flavors.
Enjoy your magazine.
And, we wanted to share some milestone news about your alma mater! On
May 22 we marked the college’s 70th year providing students with exceptional
culinary education. Curious about how the CIA came about, and the influences
the college has had on food, beverage, and hospitality in the years since? Check
out the Our Story page and video at www.ciachef.edu/our-story.
Nancy Cocola
Editor
Mission Mise en place is the college magazine for alumni and friends of The Culinary Institute of America, and reflects its principles and core values. Its mission is to foster a mutually beneficial and enduring relationship between the CIA, its alumni, and friends by:
Providing information of interest about the college, its alumni, faculty, and students.
Presenting substantive, balanced, and accurate coverage of major issues and events concern-ing the college as well as highlighting alumni leadership and contributions to the foodser-vice industry.
Creating a forum to help alumni network and build community.
©2016 The Culinary Institute of America All rights reserved.
Photography: James K. Morris
mise en place® No. 72, June 2016
Nancy W. Cocola, Editor
Leslie Jennings, Designer
Dr. Tim Ryan ’77 President
Dr. Victor Gielisse Vice President— Advancement and Business Development
Brad Barnes ’87
Kate Cavotti
Sue Cussen
Lynne Eddy
John Fischer ’88
Dr. Chris Loss ’93
Douglass Miller ’89
Ted Russin
Denise Zanchelli
Editorial Board
Elly Erickson
Gail Jones
Dr. Chris Loss
Jan Smyth
Contributing Writers
Our cover playfully pays homage to the great illustrator and
graphic artist Peter Max.
6
By Nancy CocolaMost everyone grew up with the idea that the tongue was the central
hub of flavor. We believed that taste buds sensitive to sweet, sour, salty,
and bitter resided in specific areas of the tongue. We now know these
elements and their new friend umami can be recorded all over the
tongue and the inner walls of the cheek. When tastants, the chemicals
in foods, are registered in the mouth, signals are sent along nerve
fibers to the cranial nerve and then on to the taste region identified in
the brainstem. From there the news travels along to a specific area of
the cerebral cortex. It only takes a split second for that to happen, and
voilà, you know what you are tasting. But wait, that’s taste, not flavor.
The Science of FlavorFlavor is a complex element that requires all of the senses and an
understanding of neuroscience, biology, psychology, and memory
to define it. The first inroads into this idea came from Gordon
M. Shepherd, a physiologist and professor in the neuroscience
department of Yale University School of Medicine. In an article he
authored for the scientific journal Nature in 2006, he coined the term
“neurogastronomy.” This new science brings together molecular
biologists, neuroscientists, psychologists, physicians, and chefs to study
the implications of a sensory approach to flavor and how we perceive
it. Shepherd focused his work on the study of how the sense of smell
and neurological circuits in the brain team up to contribute to the
perception of flavor.
The Nose KnowsDr. Shepherd’s research divided the sense of smell and its importance
in perceiving flavor into two parts—the orthonasal and retronasal
systems. The orthonasal system refers to the inhalation of external
odors, while the retronasal system is activated by the food we are
chewing and swallowing and is found at the back of the nasal cavity.
So, though strong cheese on a plate may smell to you like dirty socks,
when in the mouth, that same cheese may evoke words like “tangy,
milky, grassy, or nutty.” Wine aficionados have used the retronasal
sense of smell for years in evaluating wines. They use words like “oak,
leather, or wood” when describing the finish of a wine. As far back
as 1835, Jean Anthelme Brillat-Savarin was on to something when he
said, “Smell and taste are in fact but a single sense whose laboratory is
in the mouth and whose chimney is in the nose.”
A Trick of the EyeIt has been said many times that we eat with our eyes first. Most will
agree that a beautifully plated dish will send off signals to the brain
that pleasure awaits. However, the brain can be tricked. Studies have
been conducted since the mid-1970s regarding how the perception
of color affects taste expectations. Scientists and chefs have figured
out that it is possible to reduce the concentration of the less healthy
ingredients in a dish, like sugar, by simply changing the color of the
FLAVOR: Coming to Our Senses
7
food and tricking the brain. In one study, when yellow color was
introduced into a clear, sweet solution, it significantly decreased
people’s sensitivity to sweetness. When green color was introduced
to the same solution it increased their perceived sense of sweetness.
Color can even hold sway over a person’s identification of flavor. For
example, a cherry-flavored drink can be misperceived as having a
lemon-lime flavor when presented as a green-colored drink. For chefs,
this visual trickery can add to the delight of a meal. For the medical
profession, it may offer applications in the treatment of obesity and
eating disorders.
Playing It By EarIn the kitchen, chefs rely on their ears to guide them when creating
a dish. Sizzle and snap can indicate different levels of doneness and
caramelization. But using the customers’ sense of hearing to enhance
flavor expectations wasn’t given all that much attention. We may all
remember the drama and heat of the sizzling fajita dish being set on
our table. But the use of sound to enhance dining experience was not
the norm until recently. In his 2010 article in Kitchen as Laboratory,
Charles Spence from the Oxford University Crossmodal Research
Laboratory explored the contributions of sound to the pleasurable
experience while eating and drinking. Spence went on to work with
award-winning chef Heston Blumenthal, owner of The Fat Duck in
England, to test out two hypotheses.
First, they served bacon and egg ice cream to two groups. While they
ate, one group heard the sounds of chickens clucking and the other
group heard bacon sizzling. Although the ice cream was identical,
participants reported the bacon flavor was more pronounced when
hearing the bacon sizzle and the eggy quality of the ice cream was
more pronounced when chicken sounds were played. Their second
experiment noted that oysters presented in a shell accompanied by
sounds of the sea were rated as more enjoyable than oysters served in
a petri dish while farmyard noises played in the background. These
experiments informed Blumenthal’s “Sound of the Sea” dish that he
offers at his restaurant. It includes seafood, kelp, and seaweed, plated
to resemble the seashore. Waiters bring out the dish and a small
iPod nestled inside a giant conch shell. Ear buds for each diner allow
them to hear the sounds of seagulls and ocean waves as they dine.
Blumenthal has perfectly mastered the senses of sound, sight, smell,
and taste, while banking on his customers’ sense memories of times
by the sea.
According to Charles Spence in his book The Perfect Meal, the role of
the senses in flavor perception can be divided into two groupings: the
external cues of hearing, vision, and orthonasal olfaction; and the
internal cues of retronasal olfaction, mouth sensations, and sounds
in the mouth. The external cues play an enormous role in our food
memories, which are particularly evocative and remain stored in the
brain. They inform our expectations of what we are about to eat and
can impede or enhance our enjoyment of a meal. “It smells just like
grandma’s chicken pot pie, but when I bit into it, well, it just wasn’t the
same,” you might say. On the other hand, when the memories and the
present flavor profile meld seamlessly, rapture can ensue!
The perception of flavor is complex and multisensory. New studies are
beginning to demonstrate how this emerging science can be utilized
in the health and wellness sector. For now, the information helps
chefs as they experiment with ingredients that impact how the brain
will perceive the food they are creating. We are finally coming to our
senses when it comes to flavor.
Nancy Cocola is the editor of mise en place magazine.
8 www.ciaalumninetwork.org
By Christopher Loss ’93, PhDOne of the primary focuses of the emerging
field of culinary science is flavor. Flavor is a
multifaceted and dynamic perception that
conveys information about our cultures, our
environment, and our individuality. The
food industry is interested in understanding
flavor because it is integral to developing
successful healthier products for emerging,
maturing, and aging consumer segments.
The research community is interested in flavor
because it is an ideal entrée to the brain, one of
the final frontiers of science. But flavor is still largely a
black box and often confused with taste, which is actually a
component of flavor.
Taste is only what happens on the tongue, when certain water-soluble
molecules (called “tastants”) dissolve in our saliva and interact with
specific receptors within our taste buds. Taste’s primary function is to
help us detect macro and micronutrients. There are five known basic
taste perceptions: sweet, sour, salty, bitter, and umami. Translated
from the Japanese, umami means “delicious taste.” For a look at the
dynamics of flavor, how umami contributes to it, and where this
umami comes from in our food system, it is important to address a
variety of environmental, and health and wellness imperatives.
The sensory scientist and consumer psychologist Dr. Jeannine
Delwiche describes flavor as an integration of all the sensory
experiences we have while eating. Flavor includes tastes, aromas,
colors, textures, sounds, and even pain—consider the burn of peppers
in a spicy chili. Flavor also has an inherently temporal quality, which
is to say that it is dynamic, and changes over time. It is not something
we can easily take a snapshot of and describe, although traditional
sensory evaluation techniques attempt this. Flavor is more
akin to a movie, according to Dr. Terry Acree, a
flavor chemist at Cornell University, who describes
it as a constantly evolving story that is being
written in our minds as we chew, savor, and
swallow our food. Flavor is also influenced
by contextual factors. For example, a bowl
of ramen noodles slurped out of a plastic
container while sitting alone on a couch
watching reruns of Seinfeld will have a very
different flavor from the exact same food
eaten from a porcelain bowl with chopsticks in a fine
dining restaurant amongst friends and family.
Flavor perception is also highly individual.
Scientists studying flavor like to say “we all
live in our own flavor worlds.” The “flavor
genome” is comprised of genes coding for
receptors to help us take in the information
that forms flavor. It is one of the largest gene
families, and also one of the most highly
variable within a population. Very small
changes in a gene can dramatically change
how we perceive the world around us. These small
changes can even influence the hedonic valence—the
intrinsic attraction or aversion to the aromas we perceive in
foods. Some people perceive extreme intensity in the taste of certain
bitter compounds in vegetables, while others are unable to taste them
at all. Some people like and crave these bitter compounds; others
despise them, and choose foods that do not contain them.
Unlocking the ‘Savory’ Factor Then there is umami, which is considered the taste of protein or, more
accurately, the taste of one of the most common amino acids found
in proteins, glutamic acid. Umami is the perception we have when
our taste receptors interact with this amino acid. It’s interesting to
note that receptors for glutamic acid are found not only on the tongue
but also throughout the body, in the gut, pancreas, brain, and testes,
amongst other organs. Umami provides an important aspect to flavor,
often described as contributing depth, complexity, or roundedness
to foods. Although this is not well understood by scientists, countless
cooks, chefs, and artisan food producers have leveraged it for
thousands of years. Umami contributes to the savory quality of our
food, and may be what makes food comforting
and delicious.
It is believed that understanding this savory
quality will be integral to addressing the issue
of sodium reduction—one of the billion-dollar
questions that the food industry is working
very hard to answer. Understanding how
to unlock the umami and savory “meat-
like” qualities from plant proteins will be
critical to creating and maintaining a more
sustainable food system. Although animal
Umami: The Language of Flavor
9mise en place no.72, June 2016
proteins are high in glutamates, the resources required to produce
them is nearly 10 times that required to produce plant-based
proteins. The ability to transform plant proteins into convincing
meat alternatives with umami and savory qualities will likely require
new food processing methods and harnessing microorganisms from
ancient biotechnologies, such as fermentation. Fermentation is a
“natural” form of preservation that utilizes the chemical energy from
microorganisms to release glutamates, yielding foods that are high
in umami quality.
Some of the most iconic Japanese foods—miso, dashi, and sake—
owe their unique flavor and umami qualities to ingredients that
have been fermented. Dashi is a seemingly simple broth made
from kombu (a type of seaweed), katsobushi (a fermented dried
fish meat), and water. The broth is carefully steeped at specific
temperatures to extract and combine glutamic acid and nucleotides
that have a synergistic effect on the umami quality of the final
broth. It’s interesting to note that most ingredients harvested from
the oceans (including fish and shellfish) are higher in glutamates
than other ingredients. Miso is made from rice, barley, soy, and salt
that has been fermented with a specific fungus (koji mold) capable
of releasing umami-eliciting compounds. The resulting savory
paste is dissolved in water and often combined with tofu and dried
mushrooms—both of which are high in glutamates and nucleotides—
to make for a satisfying savory meal.
Sake, an alcoholic beverage made by fermenting rice, has also been
reported to contain umami-eliciting compounds generated by the
enzymatic activity of yeast. The yeast eventually breaks down and
contributes to the umami quality of this celebrated beverage. Wine
and beer also have umami qualities due to similar microbial activity.
Flavor is a type of language that facilitates a dialogue between
people and their environment, and umami may well represent one
of the most primitive or original dialects. Even though umami is
ubiquitous, it will require a diversity of perspectives from a variety
of disciplines to translate. Not only will this endeavor help identify
strategies to help nourish our planet and its growing population, but
it will be a delicious and fascinating dialogue.
Christopher Loss, PhD, AOS, is a professor in the
department of culinary science and director of
the Menu Research and Flavor Discovery
Initiative at The Culinary Institute
of America.
Miso
Dashi
Sake
10 www.ciaalumninetwork.org
Patients undergoing treatment for cancer and other diseases often find
that they can no longer enjoy food. In fact, for many, sitting down
to a meal becomes a horrific parade of dishes that taste like sawdust
or metal. Unfortunately, that same tasteless food is still needed for
nourishment and strength. And, enjoying the chance to share a meal
with family and friends is considered essential in the healing process.
Chemotherapy, by necessity, kills off fast-growing cells, which
unfortunately includes receptors for taste and smell. Dan Han, a
neuropsychologist at the University of Kentucky in Lexington,
believed that quality of life should also be a measure as clinical
outcomes for patients. He talked with Chef Fred Morin, a bioengineer
by training and owner of Joe Beef in Montreal, Canada, about the
possibility of merging science and culinary training to study the brain
and behavior that influences the food experience.
The result of this collaboration was the first annual International
Society of Neurogastronomy Symposium at the University of
Neurogastronomy Takes on CancerKentucky. Present were 200 scientists, patients, and chefs who
gathered to explore issues of quality of life for people who had lost
their perception of smell and taste due to illness and treatment.
Offering TED-style talks were chefs Fred Morin and Jehangir
Mehta ’95, owner of Mehtaphor and Graffiti in New York City; Yale
neuroscientist Gordon Shepherd; and experimental psychologist
Charles Spence, to name a few. Participants at the event were
encouraged to visit eight tasting stations and—with the help of
blindfolds, scent jars, and nose pincers—discover how more than one
sense was involved in the perception of flavor. This fact opens doors to
helping patients enjoy food using different stimuli and was the focus of
a fun and informative challenge.
Taking on the ChallengeDuring the Applied Neurogastronomy Challenge, teams of chefs,
neuroscientists, and physicians competed to create a meal that would
appeal to two chemotherapy patients who had lost their sense of taste.
One of the women will be having chemotherapy for the rest of her life.
Chef Mehta’s team offered up peppered scallops, grilled chicken, and
mustard-lime halibut to be paired with chili jam, apple goji reduction,
lemon-marinated apples, carrot yogurt salsa, or a chocolate chili mole.
Chef Morin’s team prepared chunky potato soup with customized
toppings including diced potato and bacon, pulled chicken and ginger,
garlic broccoli, and free-range chicken skin with paprika. Both chefs
offered mix-and-match alternatives to maximize taste options. The
winner that day was Chef Morin’s soup, but the true winner was the
knowledge gained about how we need to change the way we cook
so that patients’ senses are engaged when eating, making for a more
nourishing and fulfilling experience.
“It was a moving and humbling experience to hear these women’s
stories and meet them,” explained Chef Mehta. “It made me want to
push harder to find something for their palates that they could finally
enjoy. I consider myself lucky to have been part of the symposium and
now to serve on the board, and I sincerely hope we can make progress
by leaps and bounds.”
jehangir mehta preparing food for tasters
chef mehta explains his dishes to chemotherapy patients
11mise en place no.72, June 2016
He’s deadly serious about his work, and he’s having the time of his
life doing it. He’s gained the respect of some of the nation’s top chefs,
and he’s transforming how they are thinking about beverage service
in their restaurants. He’s fluent in culinary speak, and he’s creating a
whole new language for beer. He’s brewmaster Jared Rouben ’06—the
force behind Moody Tongue Brewing Company—and he practices
culinary brewing. To do that, he believes tasting and understanding
food is critical to the process. Jared brews beer the same way he cooks,
by sourcing the best ingredients, handling them
correctly, and appreciating the why and when
of incorporating them into a quality beer.
And he is adamant about that. “In culinary
brewing the beer has to be perfect first,” he
says. “It doesn’t matter how good your food
ingredients are, they won’t improve a beer that
isn’t already great.” That meticulous approach
is why so many chefs like Rick Bayless, Paul
Virant ’94, and Paul Kahan have collaborated
with him to create signature beers that bridge
the gap between the plate and the glass. He
also understands how to communicate this
approach to the customer.
Jared understands the power of words and
how they can become part of the flavor
experience. He recognizes that most people
use a limited vocabulary when talking about
beer. “Phrases like it’s ‘nice and hoppy’ or
‘rich and malty’ are used all the time,” Jared
explains. “But that’s not very helpful because
all beer has malt and hops in them. It’s not
telling you much.” So he began expanding
the language of beer. The names of Jared’s
brews all start with the culinary technique
used followed by the flavor and aromatics
profile, and then the beer style. The names
of his most popular beers clearly reflect
that approach and include Dehydrated
Tangerine Cacao Wit, Sliced Nectarine IPA,
Caramelized Chocolate Churro Baltic Porter,
and Steeped Emperor’s Lemon Saison.
Flavor Explosion!
Beer is just as complex, so why
don’t we get to explore the best
ingredients and food pairings too?
We shouldn’t be left out of the fun.
Jared strongly believes that the common language of food will help
engage more people in the enjoyment of beer. “The wine world has
been using words like fig and prune to describe French wine forever,”
Jared explains. “Beer is just as complex, so why don’t we get to explore
the best ingredients and food pairings too? We shouldn’t be left out of
the fun.”
12 www.ciaalumninetwork.org
The CIA’s Worlds of Flavor® conference is widely acknowledged
as our country’s most influential professional forum on world
cuisines, food cultures, and flavor trends. Now in its 18th year, the
conference continues to kick-start innovation as well as inspire an
audience of more than 700 culinary professionals with new tastes
and techniques.
Since its early days, Worlds of Flavor has explored flavor
development strategies from around the globe and delved into the
history of spices and aromatics.
This year’s theme was ON FIRE, about rekindling culinary passion,
setting a flame under creativity, and stirring the embers of varied
cultures to spark innovation. CIA graduates participated in several
sessions, including:
• Europe and the Americas: Progressive Flavor Interpretations
from Italy to Mexico, Diego Galicia ’10
• Savory and Sweet Eclairs: New Techniques and Flavors, From
French Traditions to American Palates, Steve Jilleba ’77
• Street Foods of Mexico—An Explosion of Flavor,
Johnny Hernandez ’07
Another session—From Fire to Science: Californian Flavors for the
21st Century—featured three CIA alumni: Evan Rich ’00, Matthew
Accarrino ’98, and Mark Liberman ’98. We asked Mark
Liberman, executive chef/owner of AQ in San Francisco, to share
some insights. Here’s what he had to say.
What techniques do you use to add flavor or build umami in a dish?We can concentrate flavors through aging seafood, meat, and
vegetables. During salmon season, we bring in whole salmons
and age them for a few days to develop the flavor. Fermentation,
drying ingredients, and building layers to concentrate ingredients are
some other ways we really try to build up a dish. We will take one
ingredient and dry it or ferment it and then use that to flavor a dish
of the same fresh ingredient.
What flavors are you using today that you didn’t use in the past? I have been using a lot of seaweed lately. Even though the restaurant
isn’t Japanese, we make dashi or dashi-inspired stocks for vegetables,
sauces, and vinaigrettes. Utilizing local seaweed—fresh or dried—really
develops umami and gives roundness to a dish.
What has science contributed to building flavor?Being able to compress and vacuum seal an ingredient has allowed us to
speed up the process of building flavor and creating new textures. If
you take a carrot and pickle it conventionally, it will get soft over time
as the vinegar/salt penetrates the carrot. By using compression, we
end up with a very crunchy carrot that has been 100% penetrated. The
same technique can be seen in sous-vide cooking, creating a unique
texture and allowing the flavors to be sealed inside the bag.
What is your favorite technique or ingredient for adding flavor? I love using house-dried ingredients—whether they are mushrooms,
fruit, or smoked vegetables—to create an intense, clean flavor.
They can add complexity and umami while still making the fresh
ingredients shine. I use vinegars, citrus, or fermented vegetable juices
from kohlrabi or cabbage instead of reaching for salt.
What flavor trends are coming in the future? I think we’ll be returning to old school, even ancient cooking, but
with a light touch. Traditional techniques like smoking, aging, and
fermenting are gaining popularity, and I think that they will continue
to spread even more in the coming year.
13mise en place no.72, June 2016
Following the Presidential TrailPresident Tim Ryan spends every day working
to enhance the educational experience for our
students and maintain the CIA as an innovator
and ideator for the industry. So it’s nice to be
recognized for your hard work, and also nice to
sometimes just have a little fun, too!
Powerful Recognition CIA President Tim Ryan was named one of the
most powerful people in the food world by both
Nation’s Restaurant News (NRN) and The Daily Meal.
NRN named him to its 2016 NRN Power List in
the “influencers” category. “Tim Ryan has not only
been transforming how the next generation
of chefs is educated, but also influencing nearly
every aspect of the restaurant industry,” NRN
editors explained.
The Daily Meal named Tim to its list of America’s
50 Most Powerful People in Food, citing how the
college has thrived under his direction—opening
two additional campuses in Texas and Singapore,
launching new degree programs, and developing
the brewery program at the New York campus.
Williams Culinary Arts CommitteeThe new Chuck Williams Culinary Arts Museum
slated for the Copia site is in the exciting formative
stages. Tim went to California to meet with the
Williams Culinary Arts Committee to set out the
strategy for the design and opening of the museum.
After a luncheon that celebrated the life of Chuck
Williams—during which many great stories about
Chuck were told—the committee members rolled
up their sleeves and got down to business.
representatives of the chuck e. Williams estate With tim. left to right: tim, pat connolly, Wade Bentson, elaine anderson, james West
tim ryan and cBs nfl analyst Bill coWher
Ryan—Man of Steel-ers!It’s well known that President Ryan is a fervent Pittsburgh Steelers fan. So,
you can only imagine how delighted he was to learn that former Pittsburgh
Steelers coach and current CBS NFL analyst Bill Cowher would be on
campus to help judge the second Annual PepsiCo Game Day Grub Match.
Both men are the same age and were born and raised in Pittsburgh. For
that day, at least they got to play on the same team, helping to choose the
winning student-created tailgate dish using Pepsi products. The winning
team earned a $5,000 scholarship and a trip to Super Bowl 50 (see page 24)!
Sometimes, a college president just gets to have some fun!
14
The world “legend” is often overused, but not so for the four Augie
Award recipients at the CIA’s 2016 Leadership Awards event on
April 28. They earned their legendary status through careers that
spanned decades and influenced the New York dining scene and
beyond. Albert Kumin, master pâtissier; Sirio Maccioni, renowned
restaurateur; Mimi Sheraton, writer and food critic; and André
Soltner, master chef, drew a sold-out crowd of 600 to the American
Museum of Natural History for a night of great food, camaraderie,
humor, and heartfelt reminiscences.
CIA President Tim Ryan explained, “I have tremendous personal
admiration and affection for each of our honorees. They have inspired
me—and thousands of others—in their own unique ways, and I am
grateful for their example.” He went on to delight in leading the guests
in a chorus of “New York, New York,” which set a playful tone for the
evening. Albert and Mimi knew each other from the days of menu
2016
THE CULINARY INSTITUTE OF AMERICALEADERSHIP AWARDS
testing for the opening of The Four Seasons Restaurant, and André
and Sirio were skiing buddies. As restaurant reviewer for The New
York Times, Mimi was often in a position to critique their restaurants!
But mutual respect and the passing years made for a wonderful night
of storytelling and fun.
Albert Kumin, at the advanced age of 95, drew a standing ovation
that rocked the house. Beyond being known as a fine pastry chef,
Albert hopes his legacy lives on in the students he has taught. “I
hope I have given back,” he said.
Sirio Maccioni, who was unable to attend, was amply represented
by his son Marco and wife Egidiana, who took one look at the heavy
Augie statue and declared it great for pounding scallopini! Marco
explained that in the 42 years that Le Cirque has been in business,
it has strived to be the best. He feels his father’s legacy is the passion
and courage he demonstrated to be a success against all odds.
André Soltner remembered his first glimpse of Albert Kumin some
50 years ago. “He loved working with chocolate then and he loves
it to this day,” André said. He reminisced about how his family and
Sirio’s shared weekend meals at their homes in Hunter, NY, where
they went to ski. He expressed the hope that his legacy would be
that he was a “good chef.”
Mimi Sheraton recalled the joy she felt working with Albert and
Joe Baum on the opening menu for The Four Seasons, as well as
the challenges she faced reviewing the restaurants of chefs she
respected. Mimi expressed the hope her legacy will be that she “told
the truth.”
All of the Augie recipients thanked the CIA for honoring them with
the award, but Mimi might have said it best when she remarked,
“The CIA continues to turn out generations of people dedicated to
the kitchen and food, and I want to thank them for that and for
this honor.”
marco and egidiana maccioni mimi sheraton andré soltner alBert kumin
15
marc garcia ‘91 and the team from platinum sponsor avocados from mexico reception delights from the patina restaurant group
left to right: Board chairman jon luther, charlie palmer ‘79, and tim ryan greeting guests
guest chef michael lomonaco With honorees mimi sheraton and andré soltner
the silent auction With online Bidding helped to make the evening a huge success
students shoWing their appreciation
16 www.ciaalumninetwork.org
The Marriott Pavilion Ecolab Auditorium was filled, the lights were
low, and four teams of bachelor’s students in the Intrapreneurship
class were nervously encouraging each other with high fives and group
hugs. All had gathered for the Innovation Kitchen Pitch-off. Here,
students present researched and fully envisioned restaurant concepts
that include recipes, menus, food costs, and all associated marketing
plans to a panel of experts. The winning team gets to implement their
concept for a semester at The Egg’s Innovation Station.
So far, three concepts have successfully transformed the Innovation
Kitchen. Leyenda—Modern Mexican Street Food, PoCo—The Potato
Company, and Shúk—the Pita Bar all served up to 1,000 covers a week
with lines out the door!
The four groups at this most recent Pitch-off presented their
concepts to:
• Carine Assouad, board member and managing director, Semsom
US Treats
• Philip Colicchio, founding partner/lead litigation and appeals,
commercial law, and hospitality practice groups, Taylor Colchis, LLP
• Mark Erickson ’77, provost, The Culinary Institute of America
• Dean Small ’77, founder and CEO, Synergy Restaurant Consultants
• Mike Smith ’92, executive chef at The Egg, Restaurant Associates
Their concepts all represented the growing interest in global flavors.
So within any given concept, either regional cuisine or global
cuisine was the object of choice for the customer. For example, the
“Charcoal” team presented an international barbecue concept that
encompassed grilling styles found in South America (As ado), Korea
(Gigue), Philippines (Lech on), India (Tandoori), Africa (Braai), and
the Mediterranean (Kabob). Each of these styles would be rotated
during the semester with paired sides and sauces. Despite the delicious
descriptions of each of these items and the anticipated marketing of
t-shirts and Frisbees, this concept met with some tough questions from
the panel, not the least of which was Provost Erickson’s concerns about
ventilating all that grilling in The Egg and projected food costs.
Team “NOPO—Po’boys on the Geaux” stuck to the regional food of
New Orleans and its world-famous Po’boys and Muffuletta. Options
for the Po’boys included blackened catfish, roast beef, smoked turkey,
and andouille sausage. Seafood gumbo and jambalaya were also on
their list of options. Ingeniously, they chose to offer a dessert of bread
pudding with bourbon caramel sauce to use up leftover bread from
the creation of their sandwiches. Marketing included social media and
a Mardi Gras-like set of items. Panelists questioned the customer’s
perception of “bang for the buck” with only a six-inch sandwich.
While the team suggested the solution of larger bread, the panel
Startup: Who Said it Was Easy! Intrapreneurship Students Pitch Concepts
team meatBall city—the ultimate Winnersteam charcoal making its pitch
17mise en place no.72, June 2016
pointed out that larger bread requires more protein and raises costs.
Team “RICO—Rice Company” presented themselves as a rice bowl
experience that could be customized. They offered four types of rice
on which to put the various toppings. They also presented a multitude
of proteins and vegetarian options, then shared their pared-down
opening menu of proteins and sides that included kimchi, pikliz, lime,
shallots, and cilantro. The four women of team RICO were questioned
by the panel as to why they hadn’t promoted themselves as a women-
owned, multicultural restaurant, which would have set them apart
from the others. The team’s marketing plan had a “pay it forward”
component.
The last team to present was “Meatball City,” an energetic group
of students who believe meatballs are fun and treated their logo and
marketing plans that way. The concept had the customer initially
choosing either polenta, bread, or rice to go with their beef, chicken,
or veggie meatball. Options for sauces ran from the classic tomato
sauce to cheesy Parmesan. To market the opening, the team has
plans to name their mascot—a meatball—during a contest open to all
students. The winner gets a free meal and possibly a free t-shirt. The
panel questioned why they were using French bread in an essentially
Italian concept, and expressed some concern about the team using an
anthropomorphized meatball as their logo!
At the end of the presentations, the panel retreated to deliberate. The
tension in the room was palpable as teams paced the aisles of the
theater and awaited their fate. The winner was announced, and it was
Meatball City that took the day! The team has one more semester and
a check for $18,800 to refine their concept before they hit The Egg and
start serving up, what else, meatballs.
the judging panel team rico
Todd Coleman ’98, owner, Delicious Contents
Patrick Decker ’05, digital content manager, Scripps Network Interactive
Andrew Kaplan ’02, director, Rachael Ray’s Yum-o! organization
Jennifer Armentrout ’97, editor of Fine Cooking
Kersti Bowser ’01, owner, Gourmet Butterfly Media, food stylist
Sarah Carey ’94, food editor, Martha Stewart Living Omnimedia
Sara Moulton ’77, author and host of Sara’s Weeknight Meals
Erin McDowell ’07, food stylist, writer/editor, Food52.com and PureWow.com
18 www.ciaalumninetwork.org
ALUMNI SHARE THEIR CAREERS IN MEDIA
19mise en place no.72, June 2016
The Hyde Park campus hosted eight alumni who work in media for a panel discussion about careers in food media and communications. These successful graduates were
thrilled to return to their alma mater to share their insights about food media careers with the hundreds of interested students and staff who were in attendance.
The road to success in media was not an easy or direct one for any of
our panelists, so their honest descriptions and advice were immensely
useful to our students in helping them understand the realities of
careers in today’s ever-changing media market.
A few of the panelists began working while still on campus. Patrick
Decker ’05 was editor of La Papillote and went on to work in the
publishing department at the college. Erin McDowell ’07 began in the
CIA’s test kitchen and worked on CIA-produced cookbooks.
Some of the panelists have jobs in large companies working in
various positions in media. Andrew Kaplan ’02 is director of
Yum-o!—Rachael Ray’s not-for-profit organization that is focused on
empowering kids and families to have a healthy relationship with food.
He encouraged students to be true to their interests when seeking a
career in media. Patrick moved from working at the CIA to working
at Rachael Ray, and from freelancing and blogging to working for the
Scripps organization, where he manages the content of such brands as
Food Network, DIY, HGTV, Travel, and Cooking. His accumulated
knowledge of so many aspects of the field made his job at Scripps
possible.
The freelancers in the group had a few characteristics in common.
They have incredible discipline, understand the importance of running
themselves like a business, and are consummate problem solvers.
Building a career from scratch can have some hilarious moments. Erin
shared an unusual experience using an elevator as a prep station for
a shoot because that was the only available space. Obviously, the job
had its ups and downs! Sara Moulton ’77 came to freelancing not as
a choice but because of the changing face of publishing and media.
She had a long and stable career at Gourmet magazine, Food Network,
and Good Morning America, but saw much of that work disappear as
times changed. She reinvented herself, started writing cookbooks,
and eventually found a place for her show Sara’s Weeknight Meals on
PBS. Sara talked about the need to always be on the lookout for new
opportunities, which is stressful, but a fact of the freelancer’s reality.
And new opportunities are what drive Kersti Bowser ’01 and her
Gourmet Butterfly Media business. From her very first day as an
extern at Food Network, she has been saying “yes” to jobs no matter
how mundane or difficult. Her work ethic was noted then and is
appreciated today by culinary royalty who hire her company for
photo shoots, television appearances, catering needs, book tours, and
culinary demos. Kersti’s advice to students was to be authentic, work
hard, and love problem solving.
The students were captivated by the stories of success and struggle that
each of the panelists shared. And the event met its objective of helping
students interested in careers in media and communication see the
wide application of their CIA degree and some of the steps they will
need to take to reach their own professional goals.
20 www.ciaalumninetwork.org
A museum honoring Charles E. “Chuck” Williams will
become the centerpiece of the new Culinary Institute of
America at Copia in Napa, CA. Williams, a longtime friend
of the CIA who was inducted into the CIA Hall of Fame
in 2002, reshaped the way America cooks and was the
visionary behind Williams-Sonoma. He died in December
2015 at the age of 100.
The Chuck Williams Culinary Arts Museum will house
an extensive display of kitchen items collected within his
lifetime and will ensure that culinary enthusiasts have
a place to learn the history and traditions of America’s
culinary heritage.
“Chuck Williams introduced the culinary tools and
equipment that were essential in transforming the art of
cooking, eating, and entertaining in the American home,”
explains CIA President Dr. Tim Ryan. “We are delighted
that this unique and wide-ranging collection will be on
permanent display to the community at the CIA at Copia.”
CIA Home to Chuck Williams Culinary Arts Museum
The Chuck Williams story began in 1952, when he took a trip
to Europe with friends and saw what international cooks were
using in their home kitchens. He returned to Europe numerous
times, scouring shops, restaurants, and factories for high-quality
cookware and specialty foods he could introduce to cooks in
the U.S. In 1956, he opened his first cookware store in Sonoma.
Many of those items would become American kitchen classics,
such as enameled cast-iron pots, tart tins, kugelhopfs, crêpe pans,
the Cuisinart food processor, and balsamic vinegar.
The museum collection represents a rich heritage of the culinary
arts from around the world and includes treasures from the 18th
and 19th centuries. Among the nearly 4,000 artifacts are a batterie
de cuisine of copper cookware from 1890s France, ceramic and
metal chocolate and ice cream molds, and European and early
American baking and pastry equipment. Also on display are
specialty cookware, tableware, large and small appliances, and
cookbooks.
The Chuck Williams Culinary Arts Museum at the CIA at Copia is
slated to open in spring 2017.
21
Steels Steal the Show on ESPNWho says chefs can’t jump? They “jump back” from splashing oil, “jump out” of the way of each other in the
kitchen, and “jump to” when a customer has a special request. And, it turns out chefs can also jump on the
basketball court…at least enough to garner the attention of ESPN’s SportsCenter. Fan correspondent Reese
Waters and a production crew spent two days on the Hyde Park campus to tape “Basketball and
Beignets”—a feature about the CIA Steels that aired on the network’s flagship program on
February 23 and 24.
Waters spoke with players, coaches, and fans about the quirky aspects of fielding athletic
teams at the CIA—with long class days, students leaving for externship, or graduating
in the middle of a season—while dispelling myths about cooks and bakers not
being athletic and in shape. He keyed into the unique aspects of Steels spirit by
highlighting the team’s fight chant—Mirepoix, mirepoix, roux, roux, roux, dice ’em
up, chop ’em up, put ’em in the stew! And the players revealed their distinctive
brand of trash talk. They call other teams “Shoemakers”—an insult that means
your food is leathery, tough, and with no flavor. Yup, that’s trash talk from chefs. It
might actually insult the other teams if they could figure out what the Steels were
shouting at them!
During the ESPN visit, one player was followed as he worked the soup station for
Saturday lunch service in the American Bounty Restaurant on campus. Scheduling
was so tight he had to run to the gym in his chef whites, making it just in time to
change into his uniform and join his teammates, who had already begun their
warm-up drills for the game.
While ESPN was on campus, the Steels won their games against Pratt Institute
and The Cooper Union, finishing the season with a 7-8 record.
Who says chefs can’t jump!
Check out the video of the ESPN feature at
http://blog.ciachef.edu/espn-to-feature-the-cia/
22 www.ciaalumninetwork.org
Book Shelf
The Complete Guide to Sushi & SashimiBy Jeffrey Elliot ’92 and Robby Cook
Lovers of sushi and sashimi, you’ll
want to have this book open on
your counter as you prepare to
enjoy fresh and flavorful Japanese
cuisine in your home. Step-by-step
photographs of essentials skills
take you through the traditions
and techniques for each delicious recipe.
From preparing shiso-ginger stuffed sushi to cutting
paper-thin sashimi and from making perfect sushi rice to
slicing daikon, this book will help you master the cuisine
you love.
Sara Moulton’s Home Cooking 101By Sara Moulton ’77
Every recipe in this
book is a keeper,
every picture is
mouthwatering, and
every sidebar is
filled with Sara’s
tips and secrets
for making them foolproof and
delicious. With the help of some well-known “guest
chefs” like Rick Bayless and Jacques Torres, Sara takes
you on a delicious culinary journey filled with insights
she’s gathered over her career as chef, television host,
and author. Make your next meal from this book and
you’re sure to have a hit on your hands.
CulinologyThe Intersection of Culinary Art and Food ScienceEdited by Jeffrey Cousminer ’75
Created by the Research Chefs
Association, Culinology is designed to
help professional chefs understand
the science behind the food they
are creating in their kitchens and
assist them in thinking about new
product development. From concept to mass
market, the chef can play a critical role in blending the
art of culinary creativity with the underlying principles
of science and technology.
The Air Fryer CookbookBy Todd English ’82
Todd English loves the
flavor and texture of fried
food but knows that
deep-frying is not the
only way to achieve a
satisfying crunch and
flavor. He’s developed
an entire book that uses
air frying—a method that utilizes air
frying appliances and minimal oil. From fried duck
wontons to quinoa-crusted shrimp, and from chicken
satay to better-than-fast-food fries, this book will open
your eyes to making your favorites a healthier choice.
The New England KitchenBy Jeremy Sewall ’92 and
Erin Byers Murray
Award-winning Boston chef Jeremy
Sewall adapts the region’s fresh,
simple flavors into refined dishes
for the home cook. More than
100 delectable recipes highlight
the region’s farms and fisheries.
Presented by season, the dishes
include such wonders as creamy oyster stew with
fennel, dayboat cod with green garlic purée, Yankee
pot roast, and pumpkin chiffon pie. Every one of the
beautifully photographed dishes makes you want to start
cooking, now!
23mise en place no.72, June 2016
KUDOSAt the beginning of a new year, many media outlets create their lists of people to watch in various industries. If the early results from 2016 are any indication, this will be a banner year for CIA graduates receiving accolades in the food world.
Foodservice Director magazine named CIA Senior Director of Food and
Beverage Operations Waldy Malouf ’75 as its People in Foodservice
honoree for March 2016. In addition, Anthony Legname ’95, campus
executive chef at Marist College in Poughkeepsie, NY, received the
magazine’s Chef’s Choice Award for Most Innovative Menu Addition
at their Menu Directions conference in Jacksonville, FL.
The 2016 International Facilities Management Association (IFMA)
Silver Plate Awards were announced, and we are pleased and proud
to say that this year’s winner in the colleges and universities category
was Rafi Taherian ’95, associate vice president of Yale Hospitality at
Yale University in New Haven, CT.
Forbes magazine’s 30-under-30 list features rising stars in the industry.
The Food and Drink category for 2016 includes three graduates:
Brian Baxter ’07
Chef de cuisine, Husk, Nashville, TN
Deuki Hong ’09
Executive chef, Baekjeong, New York City
Karys Logue ’09
Executive pastry chef, Dominique Ansel Bakery, New York City
FSR magazine, serving the full-service restaurant industry, has put
out its list of 40-under-40 Rising Stars—Restaurant Professionals that
includes three CIA graduates.
Aaron Bludorn ’06
Executive chef, Café Boulud, New York City
Jessie Liu ’11
Pastry chef, Providence, Los Angeles, CA
Alon Shaya ’99
Executive chef/partner, Shaya, Pizza Domenica,
and Domenica, New Orleans, LA
Dessert Professional magazine’s Top Ten Chocolatiers in North America
included two CIA graduates who are representing chocolate work at
the highest level. They are:
Oliver Kita ’89
Oliver Kita Chocolates, Rhinebeck, NY
Adam Turoni ’09
Chocolat by Adam Turoni, Savannah, GA
And of course, Nation’s Restaurant News put out its 2016 Power List that
included three of our alumni and CIA President Tim Ryan (see page
13). The alumni included:
Anthony Bourdain ’78
Host, CNN’s Parts Unknown, “Tastemakers” category
Steve Ells ’90
Founder/chairman of Chipotle, “Disruptors” category
Roy Choi ’98
Food truck pioneer, “Tastemakers” category
The Daily Meal’s list of the 50 Most Power People in Food included
both Dr. Tim Ryan and Anthony Bourdain. interior of adam turoni’s shop chocolat
24 www.ciaalumninetwork.org
Beets and Pepsi-glazed chicken wings
tossed in a Doritos Cool Ranch togarashi
• Rold Gold pretzel shrimp potsticker steamed
in Sierra Mist and served with Sierra Mist
nouc cham
• Sabra hummus and cheese-stuffed pork egg
roll coated in Cheetos and served with a
Tropicana Orange Juice sweet and sour
sauce.
The winners not only received the trip and
tickets to the game, but they also shared a
$5,000 scholarship. Congratulations!
Gathering Momentum More and more alumni are joining the CIA
Alumni Champions, a group made up of
graduates who are dedicated to helping
the college recruit the best and brightest
students. Prospective students find that
Students Win Trip to Super Bowl 50How do you make it to Super Bowl 50 if you
are a student chef? You enter the PepsiCo
Game Day Grub Match. Student teams
created videos telling PepsiCo why they
should be considered. Three teams were
selected to compete, creating original party
foods incorporating PepsiCo’s food and
beverage products.
Celebrity chef Anne Burrell ’96 served as
emcee for the competition, which was judged
by CBS NFL Analyst and Super Bowl XL
Champion Head Coach Bill Cowher, CIA
President Dr. Tim Ryan, NFL Executive
Chef Marc Payero, and PepsiCo Executive
Chef Jody Denton.
Teammates Claire Kim (Glendale, CA) and
Yejin Yoon (Baltimore, MD) won tickets
to Super Bowl 50 with their Asian-inspired
creations.
• Doritos dim sum joh featuring Naked’s Bright
Winners of the game day gruB match clair kim (left) yejin yoon (right)
speaking directly to a graduate about his
or her positive experiences is what seals the
deal and helps them move forward on an
application to the CIA with more confidence.
Alumni Champions who are business
owners are automatically included in the
new Alumni Business Locator—a great tool
to help build awareness of your business,
increase traffic, and help the next generation
of culinarians see first-hand the excitement
and hard work that goes into a career
like yours.
To learn more and sign up, visit
ciaalumninetwork.com/champions.
Gift-in-Kind GenerosityThe CIA is deeply grateful to all our
corporate donors of products or equipment.
The list below represents those who
either started or renewed their gift-in-
kind relationship with the CIA between
November 1, 2015 and March 4, 2016.
ACH Food Companies, Inc.
Boggiatto Produce, Inc.
Boiron Frères SAS
Bush Brothers & Company
Butterball, LLC
Certified Angus Beef, LLC
Chobani, LLC.
D’Arrigo Brothers
Harney & Sons Fine Teas
Hero Foodservice USA
The J.M. Smucker Company
Kikkoman Sales USA, Inc.
Korin Japanese Trading Corp.
The Kraft Heinz Company
Nestlé Waters North America
Panasonic Corporation
The Perfect Purée of Napa Valley
PSP USA, LLC dba PEUGEOT
Renshawnapier Limited
Star Kay White, Inc.
Swiss Chalet Fine Foods, LLC
Tuxton China, Inc.
Valrhona
25mise en place no.72, June 2016
Reconnect to Your Alma Mater Not sure exactly how to be part of the CIA’s amazing future? These six
alums tell you why they are involved, and how.
MENTOR
RECRUIT CIA STUDENTS and EXTERNS
SUPPORT THE CIA’S SOCIETY
OF FELLOWS
1
4 5
“Mentoring is about being a sound-ing board for a CIA student and helping them chart their future. Every student I’ve mentored has a spark that rekindles my passion for this business.”
Brooke Brantley ’97, Corporate Executive Chef/Director of Culinary, McCain Foods USA; CIA Fellow, Alumni Council Member
“My employer, Wegmans Food Markets, is a great option for students and externs. We recruit at CIA Career Fairs and host alumni and prospective student receptions at various store locations. We work to distinguish ourselves by sponsoring the Wegmans Scholarship.”
Chuck Berardi ’78, Regional Executive Chef, Wegmans Food Markets; CIA Fellow
“Being a Fellow has only deepened my love for the CIA. It is profoundly rewarding to know we are having a direct impact on the students and their education. I was once where they are, so it means the world to me. And through seminars and meetings, I stay in touch with friends and colleagues.”
Maneet Chauhan ’00, Executive Chef/Owner, Chauhan Ale & Masala House, author, and TV personality; CIA Fellow
Refer Students as a
CIA ALUMNI CHAMPION
2
“By referring the most promising prospective students to my alma mater, I’m fostering their passion while helping maintain the high-quality labor pool that professional kitchens need.”
Keith Blauschild ’88, Chef/Owner, The Cook and the Cork, Pompano Beach, FL; Alumni Council Member
“I refer prospective students because I firmly believe the CIA is the premier culinary program in the world, and I am forever grateful for the opportunity to represent the brand.”
Jim Binner ’90, National Director of Sales, Lactalis Culinary; Alumni Council Member
Made your choice? Your next step is easy.
Just reach out to the Office of Alumni Affairs at
845-451-1401 or [email protected], or
log onto ciaalumninetwork.org and navigate to
Volunteer Programs on the upper right
of the home page.
And don’t forget to take a few minutes to
visit ciaalumninetwork.org and update your
contact information!
HOST AN ALUMNI RECEPTION
3
“Hosting alumni showcases our operation and helps draw in new talent. We bring current students in as well so that they can be exposed to a part of the industry that they may not be familiar with, and have the opportunity to speak with seasoned operators and area alumni.”
Andrew Economon ’85, Vice President Hospitality, Harrah’s Philadelphia
26 www.ciaalumninetwork.org
Women in Foodservice Roshara Sanders ’14
27mise en place no.72, June 2016
Ask young culinarian Roshara Sanders ’14 what she wants to be
doing in five years and she says, “Inspiring the heart, soul, and mind
through food.” She hopes to use her cumulative experience as a
veteran, black woman, LGBT advocate, and chef to make a difference
in the world.
Finding Culinary CalmRoshara grew up in the city of Bridgeport, CT, where the high
incidence of crime made the lack of personal safety a daily companion.
But within that environment there was a haven at home, where her
mother and her mother’s partner, whom Roshara calls her stepmom,
raised her. All three of the jobs her mother held in order to provide
for her family were in foodservice. “Mom was always in the kitchen,
even on her off hours. She just loves to cook,” says Roshara. “Cooking
was Mom’s ‘calm,’ and I wanted that for myself.” At the age of 15,
Roshara began working at Bert’s Place, a soul food restaurant. She
worked under the watchful guidance of Mrs. Bert, who had also taught
Roshara’s mother to cook. But it was her culinary teacher and mentor,
CIA alumnus Craig Voytek ’76, at Bullard-Havens Technical High
School, who encouraged Roshara to apply to the CIA. It became clear
that money was going to be an obstacle and she felt her dream slipping
away. Her answer? The military and the GI Bill.
A Call to ServiceRoshara served six years, with deployments to both Iraq and
Afghanistan as a member of the 4th Engineer Battalion. She was an
automated logistical specialist responsible for supervising warehouse
functions to maintain equipment records and parts. When Roshara
returned stateside, she joined the 395th Combat Sustainment Support
Battalion and was allowed to cross-train as a food supply specialist.
“I was passionate about cooking,” Roshara says. “I prepared meals
for 500 soldiers, three times a day, in shifts around the clock.” About
a year before her discharge, she started the paperwork for the GI
Bill—anticipating it would take time to process. “My CIA admissions
representative helped get all my papers in order for financial aid
and contacted the Veterans Administration to help with my GI Bill
paperwork,” explains Roshara. “The CIA just took over and made it
easy. If it weren’t for the GI Bill I wouldn’t have been able to attend
the CIA.”
A Gold Star Experience“Every chef I met at the CIA was a mentor,” Roshara says. “The chefs
are powerhouses and I’m still in contact with many of them.” Beyond
the kitchen, the CIA gave Roshara something she calls “life smarts.”
“The CIA taught me how to make eye contact, shake hands, bring
myself to situations, and think creatively,” she explains. “The Career
Services Department showed me how to network and think of myself
as a professional leader.”
Active in student life on campus, Roshara joined the Culinarians
Against Cancer club and, as a member of the class of July 24, 2014,
was instrumental in bringing the American Cancer Society Relay
for Life to Hyde Park—the first time the CIA hosted the race. The
capstone project for her bachelor’s degree included a 1920s-themed
dinner event that was open to the public. Proceeds from that evening
benefited the American Cancer Society as well.
Skills Boot CampAfter graduation, Roshara took on jobs that helped her grow her
skills. At Maplewood at Strawberry Hill, a senior living community in
East Norwalk, CT—a direct outgrowth of her coursework at the CIA
in the Foodservice Management in Health Care class—she learned
time management, personnel issues, ordering, and the importance
of paperwork. From there she went on to become assistant dining
services director at Unidine in Southbury, CT.
Always up for a challenge, Roshara took the advice of her late
Army buddy and roommate to trust her talent and reach for her
dreams. On November 11, 2015, Roshara was featured on a special
Veterans Day episode of the Food Network program Chopped that
included vets from every branch of the service. Roshara won the
competition, beating chefs twice her age and experience! That same
year she was also sponsored by Rémy Martin Cognac Company
and inducted into the Circle of Centaurs mentorship program. The
program brings accessible mentors to the forefront and provides
opportunities for them to pay their learnings forward. Roshara was
paired with Jessamyn Rodriguez, owner of Hot Break Kitchen,
an operating bakery that builds lasting economic security for low-
income, immigrant, and minority individuals by creating pathways
to professional opportunities in the culinary industry through the
baking of ethnic breads. In December 2015, Roshara was named the
International Chef from the U.S. for Chefworks.com. Two months
later, in honor of Black History Month, Roshara was selected by NBC
for its NBCBLK28 list that honored up-and-coming black notables
under the age of 28.
Roshara hopes to one day pay forward the lessons she has learned
and the generous support she has received from so many people. No
matter where she finds herself in the world, and no matter what she
is doing, you can be sure that her focus will always be to inspire the
heart, soul, and mind through food.
Heart, Soul, & Mind
28
By Gail Jones When early man roasted woolly mammoth
meat on heated stones, they couldn’t have
known their method would still be in use
today. Their inventiveness, combined with today’s up-to-the-minute
technology, creates great results. And that’s where the Wood Stone
Corporation’s equipment and the CIA’s curriculum intersect.
Wood Stone had worked with CIA graduates for years, but the
company’s relationship with the college itself began in 1996.
“We heard about the new CIA at Greystone,” says Wood Stone
President Kurt Eickmeyer. “We visited and were blown away by the
opportunities for education.” The company’s first contribution to the
CIA’s education mission was a wood-fired oven for the Colavita Center
for Italian Food and Wine being constructed on the New York campus
in 2001.
Since then, Wood Stone has donated 26 pieces of equipment—stone
hearth and Josper ovens, planchas, tandoors, solid fuel charbroilers
and “Okanogan” rotisseries—to all three of the CIA’s U.S. campuses.
Mike Smith ’92, executive chef for Restaurant Associates and general
manager of The Egg on the New York campus, works with a Wood
Stone pizza oven. “I tell my cooks not to pigeonhole this oven; you
can accomplish everything from baking bread in the morning when
it’s still warm from the night before to searing meats for braising and
roasting seasonal fruits for a dessert. The unique character of the oven
provides a great layer of flavor.”
Wood Stone is known for its technologically advanced ceramics and
engineering expertise. Its Bellingham,
WA facility boasts a 1,500-square-foot
test kitchen and “training theater,” where
three corporate chefs and two kitchen staff members train four- to six-
hundred clients on the equipment annually.
The company has sponsored several Worlds of Flavor® International
Conferences and Menus of Change® Leadership Summits. Kurt
related an experience he had at Worlds of Flavor. “I met a CIA student
from India who told me he’d loved cooking with one of our ovens in
Mumbai,” he describes. “It’s inspiring to meet students, to feel their
energy and excitement, and to be involved in the great work the CIA
is doing.”
The company recently invested in the Wood Stone Live Fire Kitchen
at the California campus, dedicated on April 20th. “We’re proud of
our relationship with the CIA,” says Kurt. “We believe that our shared
passion for food and the world’s best professional culinary education
will foster many more opportunities to work together. And now with
the Live Fire Kitchen, we really feel like a part of the family.” CIA
Vice President Victor Gielisse agrees. “Wood Stone’s goal is to build
the finest equipment; ours is to provide students with a gold-standard
environment where they can excel—we’re thrilled with this long-
standing partnership.”
Gail Jones is a CIA Advancement Officer.
Wood StoneChanging the Way We Cook
29mise en place no.72, June 2016
By Elly EricksonWhen our students realize they have just received a scholarship, the
emotions on their faces, ranging from elation to gratitude, let us know
unequivocally we have transformed a life—all thanks to those who live
by the ideal of paying it forward.
The Dyson Foundation is a philanthropic organization that lives by
that ideal. The foundation is led by Rob Dyson, chairman and CEO
of The Dyson-Kissner-Moran Corporation and an active community
leader associated with a number of organizations and causes. The
Dyson Foundation funds nonprofits focusing on basic needs, including
education, food security, health care, housing, and scholarships for
economically disadvantaged individuals. Headquartered in Millbrook,
NY, the foundation makes it a priority to give back to its community,
the Mid-Hudson Valley of New York.
CIA students have reaped the benefits of having such a prestigious
and philanthropic organization in the college’s own backyard. For
more than 30 years, the CIA has received grants from the Dyson
Foundation, some of which established both the Dyson Foundation
Scholarship and J. Frances Massie Endowed Scholarship. The latter
scholarship was named in honor of Dyson Foundation Trustee
Timmian Massie’s 96-year-old mother, who remains passionate about
helping to jumpstart the careers of future culinarians.
More than 100 scholarships have been
awarded from the two funds to CIA
students from the Mid-Hudson Valley,
many of whom were the first in their
families to go to college, like Hugo
Tapia ’15, or grew up in single-parent
homes, like Skya Stark ’15. “Finding
the means to stay at this school was
one of the hardest things I have ever
done,” says Skya. “Because of the Dyson
Foundation Scholarship and J. Frances
Massie Endowed Scholarship, I can now
pursue my dream of launching my own
dessert bar.”
“The CIA is a unique part of the rich
fabric of higher educational institutions
in the Mid-Hudson Valley,” states Mr.
Dyson. “We’re pleased to support this
opportunity for local residents who want
to pursue careers in this specialized
field. When CIA graduates remain
in the area, all of us benefit from the
restaurants and businesses they open and in which they work.”
One such graduate and Dyson Foundation Scholarship recipient is
Bryan Graham ’08. Bryan founded the award-winning Fruition
Chocolate, located in the Catskills of New York, which sources the
flavors for its confections from the plentiful bounty of the Hudson
Valley. Still very engaged with the CIA, Bryan takes great joy from
sharing his bean-to-bar chocolate craft—an extremely rare technique
among confectioners—with CIA students through tours, tastings, the
college’s externship program, and hiring CIA alumni. Bryan relates,
“The Dyson Foundation Scholarship relieved so much financial
pressure during my last year of school,” Bryan explains.” “The
scholarship allowed me to focus on my studies, graduate at the top of
my class, and set me on the course to open Fruition Chocolate.”
The Dyson Foundation was founded in 1957 by Mr. Dyson’s parents
Charlie and Margaret Dyson because, “We were making a little more
money than we expected and not giving away as much as we felt we
should,” Rob Dyson noted. “Scholarships are a facet of education
where private philanthropy can play a critical role. They are a great
way for donors to support their neighbors and communities. We are
believers in ‘paying it forward,’ and scholarships are a wonderful way
to do just that.”
Elly Erickson is a CIA senior advancement officer.
left to right: dyson foundation scholarship recipients nicole corona ‘14, jessica england ‘16, and mattheW roscoe ’15
Paying it Forward
30
Why Give?Sharyne and Paul Cerullo ’69 (Member, Society of Fellows)
What motivates you to give?What motivates me, my family, and friends to give to the Michael C.
Cerullo Veterans Memorial Scholarship is that it is simply the right
thing to do. My dad, Michael, was an Army cook during WWII.
While serving in Patton’s Third Armored Division at the Battle of the
Bulge, he not only cooked and delivered meals to the front lines via
portable mess kitchens, he also volunteered for a dangerous mission
driving a truck loaded with explosives and ammunitions to the front
line tankers and infantrymen during blackout conditions. After the
war, he became head chef at the Miriam Hospital in Providence, RI.
My parents were married for nearly 30 years before dad died from a
war-related illness. My siblings and I received education benefits as
war orphans under the GI Bill. This scholarship is meant to lessen
the stress placed on a family as a result of a military-related disability
or death. Our family wanted to honor our father in a meaningful
way, and at the same time help today’s returning veterans and their
families. I guess you could say we give because we have received.
What makes giving meaningful?The values that our parents, Michael and Lillian, instilled in their
10 children—love of God, family, and country—were reflected in their
sacrifice and service to others. My father’s free time was often spent
cooking fish and chips on Friday nights at our neighborhood VFW
Post or recreating family recipes for parish or community fundraising
events. We children often accompanied him, learning firsthand
what it meant to be selfless and give of your time and talent for the
greater good.
How do you give?As a big Italian family, our weekends and holidays centered around
food that was lovingly prepared by our parents and grandparents.
Our family of 10 siblings, more than 50 grandchildren and great
grandchildren, and countless aunts, uncles, and cousins, continue to
gather several times a year to celebrate, with food, and remember our
parents and the loved ones who are no longer with us. One such event
is our annual Michael C. Cerullo Bocce Tournament held at our farm
in Stonington, CT. Family and friends are invited to come together
and share childhood memories, deliciously prepared food from old
family recipes, and the gift we are to each other.
Over the years, the tournament has become an opportunity for
attendees to contribute to the scholarship fund established in Dad’s
memory. Giving in this manner helps teach the younger generation the
importance of giving and helping others. The grandchildren empty
piggy banks, hold family card nights, and in some cases, choose to
donate in lieu of Christmas gift exchanges. The “caring mason jar” is
placed on the buffet table during the Bocce Tournament and by day’s
end is filled and proudly tallied by the grandchildren. We forward the
amount to the CIA.
My objective and commitment is to fund a $100,000 endowment,
which will annually award a scholarship. In the meantime, we will
award a separate annual award to students like 2016 recipient Jennifer
Rice, in honor of my father Michael.
michael cerullo during World War ii
31
Giving’s ImpactJennifer Rice ’16 AOS Culinary Arts, AOS in Baking and Pastry Arts (anticipated 2017)Recipient: The Michael Cerullo Memorial Veteran Scholarship
Describe your life prior to coming to the CIA.Before enrolling at The Culinary Institute of America, I was teaching
Spanish at the United States Military Academy at West Point. While
working full-time, I volunteered in the local military community for
different organizations, raised my daughter Miriam, and took care
of my husband—who was receiving special medical treatment for
combat-related disabilities. It was a difficult time. Some of my favorite
activities during that period were food-related, like hosting the West
Point Culinary Club and teaching members how to cook a traditional
Panamanian meal. I organized a monthly Warrior Transition Unit
breakfast for the staff and for transitioning wounded soldiers and
their families. It was at these social get-togethers where I found peace,
harmony, and healing through sharing food.
What motivated you to attend the CIA? It was my daughter’s encouragement that pushed me to go back to
school and pursue a degree in culinary arts. One of my sisters-in-arms
invited me to volunteer at the World Pastry Forum at the Red Rock
Hotel in Las Vegas, NV. She told me about The Culinary Institute of
America and everything she knew about enrollment for military wives.
Once my husband was medically stable, our family decided that this
was the right path for me to follow. My daughter said that she knew in
her heart that this is what I was meant to do and assured me that she
would help take care of her dad while I attended school.
What are some highlights of your CIA experience? I have truly enjoyed every stage of my personal and professional
development at the CIA. Learning side-by-side with a new and
unfamiliar younger generation was interesting! During my journey
at the CIA, I continued teaching and serving others as a tutor at the
Library Learning Center. I participated in team competitions at the
annual chili and chowder cook-offs, and experienced the “real” food
industry during externship. I came back to challenging classes, from
garde manger to baking and pastry and from gastronomy to one of the
most rewarding and challenging classes—wines.
What are your plans for the future? I have begun a second associate degree, this time in baking and pastry
arts. My future plans include working in the industry in a field that
combines my passion for both culinary arts and education.
What do you do outside of class?I enjoy tutoring at the Learning Center. I also enjoy assisting chef-
instructors during food enthusiast classes.
How has the CIA scholarship program helped you?The CIA is an institution that helps us builds personal relationships,
partnerships, and people skills. Meeting and interacting with staff,
faculty, and other members of the culinary community has enriched
my life and career. Without the scholarship, I would not have been
able to experience all of this!
32 www.ciaalumninetwork.org
’55 Kenneth Bassett is now
retired.
’56 James Hannem retired in
2014 after 60 years of cooking.
His last position was with Queen Anne’s
Catering in Madison, WI.
’59 Martin L. Pastuszek, Jr. is
retired. He feels blessed to be
able to spend time with his son, daugher,
and grandson David, who is now eight
years old.
’62 Paul J. Hintersteiner
worked diligently for more
than two years to complete his book. No
wonder, because it started out having
105 chapters and quickly grew to 350
chapters. With more than 6,000 pictures,
Foodpedia: The History of Fresh Fruits is
available at Amazon.com.
’66 Ronald A. Cohen has
retired.
’68 Randall A. Tilton took a
medical retirement in April
of 2009 from Clearwater Country Club
in Clearwater, FL. He had a 45-year cu-
linary career and still says, “The CIA was
the best thing that ever happened for me.”
He’s enjoying his retirement in sunny
Florida. Frank V. Yagodzinski retired
in May of 2015 after working for the last
15 years for MEDCO–Express Scripts.
’70 Phillip L. Vukovich is a life
coach in Lexington, KY. He
enjoys brewing beer and making wine in
his spare time. After graduating from the
CIA, he attended Michigan State Univer-
sity School of Hospitality and Business.
He then went on to work at the Playboy
Club and The Abbey, both in Wisconsin.
He also had a career in hospital foodser-
vice in Illinois.
’71 Edward S. Gutauskas has
retired after a 43-year career
with Aramark. He held numerous posi-
tions with the company during his tenure,
including director of dining, district man-
ager, director of business development,
and associate vice president.
’73 Edward Chrzanowski re-
cently retired. After working in
various restaurants in Massachusetts, he
began a 34-year career teaching culinary
arts in two western Massachusetts high
schools. He used all the principles and
skills he learned at the CIA. He was well-
respected by his students, their parents,
and his colleagues for his knowledge
of all things culinary, creative teaching
projects, enthusiasm, professionalism, and
caring attitude. Throughout his career, he
stayed connected with the CIA by bring-
ing his students for campus tours, visiting
those who went on to became CIA
students, and attending alumni events.
In his retirement, he—along with family
and friends—continues to explore and
experience food, cooking, and its cultural
influences in the U.S. and abroad.
’75 Gail Cantor is CEO of
Boulangerie Cantor Bakery in
Montreal, Canada. The Montreal Gazette
recently featured Gail and her bakery in
honor of its 60th year in operation.
’76 Timothy R. McGrath is
teaching food enthusiasts
and Boot Camp classes at the CIA’s San
Antonio campus.
’77 Andrew W. Koczur has
retired to Spencer, NC. He
would love to keep in touch with class-
mates from the class of January 1977. You
can reach him at [email protected].
’78 James Douglas Beley is
general manager at The
Umstead Hotel and Spa in Cary, NC.
The hotel and spa recently received its
seventh Forbes Five Star Award, while the
location’s restaurant Hersons received
its fifth Forbes Five Star Award. Jorrie A.
Hoerle is nursing supervisor at Pleasant
Bay Nursing & Rehabilitation Center in
Brewster, MA, as well as owner of Earth
Tenders Landscaping in Eastham, MA.
’79 Alex ( Jeffrey) Melkonian
is pastry chef for Joey’s Home-
bakery®—Gluten Free in Boynton Beach,
FL. After the CIA, he went on to study at
Florida International University School of
Hospitality & Tourism Management.
’80 Robert Colosimo is general
manager of Eleven Eleven
Mississippi in St. Louis, MO. He is the
winner of the 2015 Stella Artois Chef
Battle Royal held in St. Louis. It brought
together some of the region’s best chefs
for a three-day intense competition in
seven “battle” categories. Robert was
a first-time contender. Teresa (Allen)
Dufka is chef/owner of T. Rand’s in Arch
Cape, OR. She produces and markets
Angora Peak Granola Bars and Granola,
which is all organic and handcrafted.
Dennis Young is owner of Pentimento
Restaurant in Stony Brook, NY.
’82 Todd W. Shreve owns Berry
Divine Acai Bowls in Sedona,
AZ, and is hoping to expand to another
store in Tempe, AZ soon.
’83 Michael Paik is executive
chef at the University of
California, Berkeley.
’84 Geoffrey D. Cousineau
is area director of opera-
tions for Marriott International. Peter
John D’Archangel, Jr. is radiologic
technologist/CT for Havasu Regional
Medical Center in Lake Havasu City, AZ.
Edward A. Lepselter is a realtor with
REMAX Advantage Plus in Boca Raton,
FL. Andrew McDonald is enrollment
specialist for Defense Intelligence Agency
in Washington, DC.
’86 Alyssa A. Jenkins is hoping
that her awesome class from
December 1986 will get back together at
Alumni Homecoming on October 22,
2016. She’d love to see everyone!
’88 Scott K. Kim has owned and
operated Skimmer’s Panini
Grill in Mission Viejo, CA for almost
13 years. His motto is “Crispy on the
outside, hot n’ melty on the inside! The
best thing you’ll eat all day!” He is also a
CTE Instructor–Culinary Arts at Garden
Grove School District and loves sharing
his know-how with students. Leonard H.
Loeb is now food and beverage director
of Mayerson JCC in Cincinnati, OH.
33mise en place no.72, June 2016
Brett A. Morris is chief operating officer
of the Polo Club of Boca Raton in Boca
Raton, FL.
’90 Douglas Dodd is chef/
owner of Coal Creek Grill
and Forest Queen Hotel in Crested Butte,
CO. Shawn Powers is a police officer
stationed at the University of Massachu-
setts in Boston, MA. Shawn was married
in August 2014.
’92 Ben David Berryhill is
owner of Red Drum Gas-
tropub in Mount Pleasant, SC. Karen
Schmenkel Dittrich is founder and
marketing consultant for Creatif Leaf
Marketing in Bethel, CT.
’95 Owen Marvel is executive
sous chef of The Milbrook
Club in Greenwich, CT.
’96 Nancy Aala recently
received a Master of Science
in Food Systems and Society from Maryl-
hurst University in Portland, OR. She
focused her studies on gender in the food
system as well as policy, law, labor, and
how the food system interacts with, and
affects, society.
’01 David Osenbach was
recently hired as wine director
at the award-winning Providence in Los
Angeles, CA, which is owned by CIA
alumnus Michael Cimarusti ’91.
’02 Christopher Hilliard is
chef at Midnight Sun Brewing
Company in Anchorage, AK. He married
in 2011 and has two children, Jill and
Finn. The family moved back to Alaska
after 11 years on the East Coast. Christo-
pher is a member of the Great Northern
Homebrew Club.
’03 Dana Lewis is general
manager for Sage Catering
in Berwyn, PA. William R. Rogers is
executive chef at the Cosmos Club in
Washington, DC.
’04 Darryl Burnette is chef/
owner of Belle Harlem in
New York, NY. Melanie Ann Danna is
director of dining services for Brookdale
Senior Living in Spring, TX.
’05 Katherine O’Leary is gen-
eral manager of Bella Chris-
ties & Lil Z’s Sweet Boutique, a bakery
in Aspinwall, PA. Meghan (Finamore)
Schaller welcomed the birth of son
Jackson Wendel Schaller in June 2015.
’07 Gene Lewis Lampione and
Elizabeth (Shaw) Lampi-
one ’07 have settled down in Florence,
Italy, where they are hoping to connect
with other alumni expats. Feel free to
reach out to them through the CIA
alumni network by posting a message.
’08 Nicholas Peter Moulton
is executive chef at Mezze
Bistro in Williamstown, MA.
’09 Joe Neff (Trae) Basore III
is executive chef at Pearl &
Ash in New York, NY. He spent the last
five years working at Craft and Colicchio
& Sons, both in New York.
Jonathan Gamlen and Ginny
Gamlen ’10 welcomed daughter Olive
in January 2016.
’10 Jocelyn Ann Gragg is pas-
try chef/owner of the recently
opened JARDI Chocolates in Atlanta,
GA. Krista L. Stites is pastry sous chef
at High Street on Hudson in New York
City. She previously worked with Eli
Kulp ’05 at Fork in Philadelphia, PA, as
well as at Marea in New York City.
William Robert Shaw ’49
Charles H. Smith ’55
Marcel La Freniere ’59
John Otis Camp ’60
John Russell Kenyon ’60
Edward L. Bracebridge ’63
Fred C. Hueglin ’68
William J. Kaminski ’68
John Charles Szoke, Jr. ’68
Burton W. Marsh ’69
Thaddeus S. Wnuk ’69
Ronald W. Hickman ’71
Brian T. Winter ’71
Michael Wayne Bumpus ’73
Robert L. Jester ’73
Roy W. Tidmarsh ’73
David E. Watson ’76
Bruce W. Boore ’77
In Memoriam
Thomas Robert Fulton ’78
Donald Heintz ’78
Gordon E. Christie ’79
Stephen M. Kerrins ’79
Robert R. Wagner ’81
Thomas William McBeath ’83
Christopher Lucien Price ’84
Greg A. Waldron ’84
Stan Leigh Blessing ’86
Michael Joseph Forzano ’86
Jill Ann Rose ’92
Russell Titland ’92
Donald Ross Golder ’94
Sean Terrence Straney ’95
Brandon J. Crain ’98
Eric C. Maczko ’99
Lee Andrew Hirsch ’04
Christpher M. Rulli ’10
’13 Leah Colins is associate edi-
tor for America’s Test Kitchen.
There, she develops recipes and content
for the Books Division. Leah has worked
on Paleo Perfected, Cook It In Cast Iron, and
Foolproof Preserving—the last two of which
received starred reviews from Publishers
Weekly. Shannon May Martincic is chef
de cuisine at Bar Noroeste in Seattle, WA.
After graduation she took a position at
restaurant Mugaritz in Gipuzkoa, Spain,
then moved on to the Boragó in Santiago,
Chile, where she worked as sous chef.
’15 Mary-Elise Cacciatore is
pastry chef/owner of little
cake, big world in Dutchess County, NY.
She is passionate about making whole-
some, yet insanely tasty treats using only
the best ingredients.
Innovation at the intersection oftechnology, behavior, design, and food
N O V E M B E R 4 - 6 , 2 0 1 6 The Culinary Institute of America at GreystoneNapa Valley, California
How do we stay ahead of consumers’ changing needs, values, and aspirations? Attend reThink Food to find out! Spend three unforgettable days fully immersed in an atmosphere of exploration, stimulation, and discovery. Join leaders and entrepreneurs in the food, culinary arts, marketing, science, and technology worlds as they all come together at this interdisciplinary conference.
For more details and registration information, visit
All alumni of the CIA are entitled to special pricing. Just use the code ALUM when registering to receive 10 percent off the published price.
www.re-thinkfood.org.
34
35
You understand how vital scholarships are to CIA students. Every year, we
raise essential scholarship funds through the Leadership Awards dinner. During
the evening we present Augie® Awards to foodservice industry innovators,
entrepreneurs, and trailblazers. We would like to recognize all those who sponsored
the 2016 event, which was our most successful program to date! See page 14 to
learn more about this year’s exciting event. Please join us in thanking our sponsors.
PLATINUM SPONSORS Avocados from Mexico
GOLD SPONSORS Ecolab, Inc.
The Wonderful Companies
SILVER SPONSORS Break Thru Beverage Group
Chipotle Mexican Grill Colavita USA
Jon Luther Seabourn
Smucker’s Foodservice Wolfgang Puck Catering
SUPPORTING SPONSORS CampusWorks, Inc.
Charlie Palmer Group Cobblestone Catering/The Snyder Family Foundation
Carla Cooper and Alice Elliot Edlong Dairy Technologies/Jones Dairy Farm
GDF Suez Energy Resources illycaffè
Kellogg’s Company Kirchoff Campus Properties Marriott International, Inc.
Merrill Lynch The National Restaurant Association
Nestlé Waters North America Noelker & Hull
Performance Food Service Restaurant Associates
Rich Products Corporation Robinson + Cole
Thank You!
2016
THE CULINARY INSTITUTE OF AMERICALEADERSHIP AWARDS
36 www.ciaalumninetwork.org
The Culinary Institute of America Alumni Relations 1946 Campus Drive Hyde Park, NY 12538-1499
Saturday, October 22, 2016A Day at the CIA! • Luncheon • Demos and Presentations • Food Trucks • Campus Tours • Cocktail Reception • Student-sponsored Events • 6th Annual “Run For Your Knives” 5K Walk/Run
Register now at www.ciaalumninetwork.org or call us at 845-451-1401. Can’t wait to see you there!
2016
Alumni Relations Admissions Advancement & CIA Websites Career Services Student Financial & Professional Development General Information 845-451-1401 1-800-285-4627 Business Development ciachef.edu 845-451-1275 Registration Services 1-800-888-7850 845-452-9600 ciaalumninetwork.org 845-905-4275 ciaprochef.com 845-451-1688 ciagiving.org ciarestaurantgroup.com ciawine.com