Famous on Page 8

ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA

No. 51, February 2010

CIA

Connections

CIA ConnectionsThe long reach of CIA connections

6

The Tea SommelierA world of flavor in a cup

20

The Ratings GameAll about those star and diamond ratings

24

6

CIA Connections

Across the PlazaFollowing the Presidential Trail | Gluten-Free Summit

Women Share Their Success | Alumni Hobbies | Book Shelf

Reunion 2009 | Halloween Dance

14

Education for LifeA Toast to Our New Beverage Program | Manager Training

Program for Alums | The Ratings Game | Kudos

22

Gifts at WorkWhy Give? | Giving’s Impact | Menu for Healthy Kids

28

Class NotesAlumni Council Corner | Class Notes | In Memoriam

32

24

18 22

4

mise en place® No. 51, February 2010

Nancy W. Cocola, Editor

Leslie Jennings, Designer

Contributing WritersDr. Chris Loss ’93

Shelly Loveland

Jenifer McEnery

Andrea Morris

Jennifer O’Neill

Darin Schulz ’83

Editorial BoardDr. Tim Ryan ’77 President

Nancy Harvin Vice President for Advancement

Mark Ainsworth ’86

Brad Barnes ’87

Sue Cussen

Ron DeSantis ’81

Heather Kolakowski ’02

Chet Koulik

Chris Loss ’93

Francisco Migoya

Douglass Miller ’89

Tama Murphy

Anthony Nogales ’88

Jen Stack ’03

MissionMise 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.

©2010 The Culinary Institute of America All rights reserved.

Photography: Stephanie Berry, Keith Ferris, Andrea Morris, and K. Elaine Read Original Art: Julian Landa

When you were a student at the CIA, you defined the place by its

gorgeous campuses, rigorous classes, bustling kitchens, esteemed

faculty, and time with good friends. Upon graduation, the CIA

became less of a place and more a state of mind that you carried

with you. No matter where you go, the CIA is there in the whisper

of a knife cut, a beautiful plating of vegetables, the gracious greeting

of customers, the careful selection of a wine, a perfectly executed

pastry, and the quiet order in your kitchen. It’s in the profit and

loss statement you pore over at night, the phone call to a vendor

demanding the best product, and the weekly checks you hand out to

your staff.

Your connection to other CIA alums is forever. It’s there when

a fellow graduate recommends someone who turns out to be the

perfect sous chef. It’s there when your purveyor, another CIA grad,

makes sure you get the freshest produce. It’s there when you feel the

camaraderie in a kitchen populated mostly by CIA alumni who share

the same culinary DNA with you.

This edition of mise en place is all about CIA Connections. We’ll

look at the CIA’s community, corporate, academic, and earth-

ly connections. We’ll also get a glimpse into the networking and

romantic connections so often experienced by our alumni. After

you’ve finished reading, you just might want to e-mail or phone an old

friend from the CIA—and make a connection.

Nancy Cocola

Editor

mise en place no.51, February 2010 5

School of DistinctionThe CIA has been named a “School

of Distinction” for 2008–2009 by the

Accrediting Commission of Career

Schools and Colleges (ACCSC). The award

recognizes ACCSC-accredited institutions

that have demonstrated a commitment to

the expectations and rigors of accreditation

as well as to delivering quality educational

programs. The CIA was honored at

ACCSC’s Professional Development

Conference Awards Ceremony on

September 15, 2009 in San Diego, CA.

Requiring renewal of accreditation every

five years, this is the second consecutive

accrediting process for which the CIA

earned a “School of Distinction” honor.

Two New TrusteesAt the October 2009 Annual Meeting at

the Hyde Park campus, Carla Cooper,

retired senior vice president for Quaker,

Tropicana, and Gatorade sales, Pepsico;

and Arthur Maxwell, chairman of Pearl

Street Group, WhiteFence, and AIS, Inc.,

both took the Oath of Trusteeship. They

were formally welcomed as the newest

members of the Board of Trustees.

News from GreystoneThe scoop from our Greystone campus is

the addition of the A.O.S. in baking and

pastry arts, joining the A.O.S. in culinary

arts degree program already offered there.

Demand in the industry for increasingly

skilled and experienced baking and pastry

chefs was part of the motivation to launch

the degree program at the California

campus.

In other news, the construction of the new

residence hall at Greystone is finished!

And while the landscaping is not yet in,

the rooms are now ready for their first

occupants. You’ll remember that the

construction plans won a Leadership in

Energy Efficiency in Design (LEED) gold

certification. To learn more about how the

CIA is thinking green, go to page 12.

Making Food Easy on YouTubeWhat do Play With Your Food and Now

You’re Cooking have in common? They

are both cooking shows hosted by

CIA alumni on YouTube. Play With

Your Food is produced by Oklahoma

State University’s School of Hotel and

Restaurant Administration and hosted

by Marc Dunham ’99, chef de cuisine at

OSU’s Atherton Hotel and the fine-dining

Ranchers Club. The show emphasizes that

cooking should be simple and fun. Now

You’re Cooking is hosted by Adam Parker

’01, executive chef at Indian Head Resort

in Lincoln, NH. Adam’s show highlights

some of the fun and delicious recipes

found at the resort that translate easily to

the home kitchen. What’s most obvious

when you watch these two shows is how

passionate both chefs are about sharing

their knowledge with people so they

too can enjoy the pleasure of preparing

delicious food.

They’ll Appreciate You More, for Less!Friends and family have never really

understood the rigors and challenges of

your CIA education. Now it’s possible

for them to get a glimpse into your world

through one of our Boot Camp programs.

They’re available at all three of our

campuses—Hyde Park, Greystone, and

San Antonio—and we’ve arranged for

your favorite food enthusiast to receive

a preferred price of 15% off any Boot

Camp. Just call 1-800-888-7850 for more

information.

(left to right) Carla Cooper, arthur maxwell, and Cameron mitChell

trussing a ChiCken in boot Camp

new residenCe hall

www.ciaalumninetwork.com66

Community}Connections

Making Dreams Come TrueMost chefs will tell you that they knew from a very young age that

they wanted to be chefs. Fourteen-year-old Alex Overbey is no

exception. He hopes to become a chef someday. As certified ProChefs,

Rik Kiessling P.C. III/C.E.C. and Craig Luckman, P.C. II/C.C.C. of

Aramark Sports & Entertainment know just how special it is to earn a

credential from the CIA. They each have been through the rigorous

courses and exams associated with ProChef® certification. So they

were more than happy to help aspiring chef and Colorado Rockies

fan Alex Overbey, who has been battling cancer, make his dream

come true.

Working with the Make-A-Wish Foundation, Regional Executive

Chef Kiessling and Executive Chef Luckman reached out to CIA

Director of Training and Certification Tama Murphy for assistance in

making Alex’s dream a reality. On August 22, 2009, Rik, Craig, and

Alex worked side-by-side to develop a menu item to be sold at Coors

Field—the home of Alex’s beloved Rockies. What emerged from that

creative conclave was Alex’s Burger, made of two Angus beef patties,

bacon, mushrooms, onion rings, American and Swiss cheese, lettuce,

pickles, and Chef Alex’s special sauce. Oh, and all of that was served

with a side of fries! Proceeds of the sale benefited the Make-A-Wish

Foundation. With his creation on the menu, Alex had one more thrill

to top off his day. He was granted the honorary title of Chef from The

Culinary Institute of America, and was presented with a certificate,

CIA books and knife kit, and a card of congratulations from both

faculty and staff.

“Alex was thrilled to receive the cookbooks and knives from the CIA,”

said Rik. “He was honored that so many great chefs and others took

the time to write him notes, and hopes that someday he can become

a full-time student at the CIA.” Thank you, CIA ProChefs Rik and

Craig! You make the CIA proud.

Chefs in Community ServiceOn Saturdays you’ll find a group of dedicated CIA students cooking

and serving food at either Queen’s Galley in Kingston, NY or the

Bowery Mission in New York City. For these committed students,

giving back to those less fortunate is not just something they talk

(left to right) Craig, alex, and rik at Coors field


about, but rather

something they do

without fanfare or

accolades. Queens Galley

is a soup kitchen that

provides those who go

there the dignity of a

served, sit-down meal.

“The best part is seeing

how grateful people

are when you hand

them food. They ask us

questions when they see

us in our chef’s whites,” explains Jill Wasilewski, president of Chefs in

Community Service (CCS).

The much larger Bowery Mission provided homeless men and

women with more than 362,500 meals, 78,500 nights of shelter,

50,000 articles of clothing, 550 doctor’s appointments, and 69 eye

exams in 2008 alone. Prepping for the cafeteria-style dinner service,

CCS students feel like they are in an episode of the Food Network’s

Chopped. They never know what ingredients will be available to them

from the donated pantry. The challenge is creating healthy comfort

food that limits salt, sugar, and fat. In fact, they produce two sets

of desserts—one of which is sugar-free for diners who suffer from

diabetes. One of the biggest surprises for Jill was her perception of

the people she was serving. “Most of the people you meet are very

down on their luck and look much like you would expect a homeless

person to look,” she says. “But every now and again, someone will

arrive for dinner carrying a briefcase. The only giveaway to their

desperate situation is the frayed cuffs and ill-fitting suit jacket that

reveal their shaky hold on recovery.” The soup kitchens are not the

only project for CCS. They help to stock food pantries by promoting

canned food drives as well. Despite all the other demands placed on

CIA students, it’s wonderful to see some of them reaching out and

making a difference in the larger community.

Creating from the Soup Kitchen PantryDr. Lois Altman ’81, professor and director of Ball State University’s

Hospitality Food Management Program, heads a cooking crew at

Harvest Soup Kitchen every Friday. That crew can include a retired

engineer, a retired automaker, and Ball State students. Her dedication

to the project has resulted in a book called Harvest Handbook, which

Altman describes as “a book for folks who cook in soup kitchens. It

offers ideas about how to maximize and be creative with the resources

found in a soup kitchen.” This book is available online at www.harvest.

iweb.bsu.edu for all to use. In addition to cooking, Lois scrounges for

homegrown produce to round out the soup kitchen’s larder. “I’m

always out there in the community, grubbing for stuff,” she happily

explains.

(left to right) danielle stevens, nathan ordway, and jill wasilewski

lois altman working with volunteers at harvest soup kitChen


Network}Connections

Alums Pilot Young Chefs to CareersNewly engaged and planning their future together, Robbie Rensel

’10 and Samantha Bussman ’09 discovered new career and personal

goals during their July 2009 summer break while connecting with

industry leaders and CIA alumni in Dallas, TX. Prior to their trip,

both students contacted Lee Ellen Hayes, senior advancement

officer for corporate relations in the CIA Office of Advancement, to

identify potential employers willing to meet with them. “We wanted

to gain a thorough understanding of different companies’ cultures

and philosophies so we could make sure we ended up working for a

company we melded with,” explained Robbie.

Lee Ellen reached out to her CIA network of industry leaders. She

scheduled interviews and facility tours with Mary Ane Piazza ’96

at The Coca-Cola Company, Michael Gluckman ’99 at Fearing’s

Restaurant, David Sonzogni ’80 at Central Market, and many others.

What began as job exploration quickly turned into an idea for a pilot

career exploration program.

“The pilot had a profound impact on Samantha and me. It helped us

network with prominent executives,” Robbie said. “We are now both

pursuing the retail sector of the food industry—something we never

would have thought to do. Samantha was almost positive she wanted

to go into hotels, but found that they were not the place for her.”

From Lee Ellen’s perspective, the pilot was a success. “Samantha

received a job offer from Central Market, and, following her

graduation, accepted a front-of-the-house position in Houston. Robbie

developed a proposal as part of his senior thesis to turn the pilot

project into a permanent program available to all students.”

At least half of the 2,700 students enrolled at the CIA are recent

high school graduates. They arrive on campus with a strong sense of

who they want to become when they graduate. Often they envision

themselves opening the next French Laundry or Le Bernardin. Some

aspire to become the next great hotelier. The career possibilities

available in the foodservice and hospitality industry are endless and

this program is an opportunity for students to get exposure in a real-

life way.

Employers that want to learn more about how to participate in a career

exploration program can contact the corporate relations team in the

Office of Advancement by e-mailing Felicia Zammit at f_zammit@

culinary.edu.

Feeding the Culinary PipelineLon Symensma ’99, executive chef at New York City’s Buddakan,

says, “At the CIA I established relationships that have lasted me

throughout my career.” In fact, it is through his longstanding

relationship with Associate Professor in Culinary Arts Xavier Le Roux

that he continues to staff his restaurant. High-quality students who

come to the attention of Chef Le Roux through both word and deed

are often nudged in Lon’s direction, and if the fit is right, he takes

them on.

Meeting with CIA students is something Chris Muller ’88, chef


the map and has created Pampered Cow, an aggregating center for

Hudson Valley cheeses and products like Liz’s. Of course, one of the

companies he uses to “move the cheese” is Baldor Specialty Foods,

whose president is Michael Muzyk ’80. Also working at Baldor is

Jared Walton ’06, who says “so many of my customers have CIA

degrees or have been to CIA Boot Camps. The common experience

gives us instant credibility, is a great talking point, and is a definite

business advantage.”

But it is through serendipity and chance meetings that Liz sees the real

power of her CIA network. After meeting Matthew Ifkovits ’02 at a

farmer’s market, they struck a deal and she is now making jam for his

restaurant in Athens, NY. At a speed-networking event, she met Sara

Lukasiewski ’09, executive chef at Red Devon Restaurant in Bangall,

NY. The restaurant now uses her jam. And, at a Rensselaer County

meeting she found Noah Sheetz ’00, executive chef at the Executive

Mansion in Albany, NY and she now supplies his kitchen with her

products! Liz believes that each of these mutually beneficial business

“deals” were struck more easily because CIA grads immediately

recognize and trust the quality of the work, products, and integrity of

fellow alums.

de cuisine at Le Bernardin in New York City, does every day. He’s

actually hired more than 200 CIA graduates over the last 15 years.

But he doesn’t just hire graduates or take on three or four externs a

year; Chris opens the doors to one of the world’s best kitchens to a few

students every Saturday afternoon to stage. These students get to see

and experience a pressured yet disciplined setting. At 5 p.m. they join

the Le Bernardin staff for the evening’s menu review done with detail

and precision—the Michelin 3-star way.

A Business AdvantageThe CIA network of graduates of which “head jammer” Liz Beals

’02 is a part consists of a group of alums whose shared standard of

excellence helps to open doors. Her job is at Beth’s Farm Kitchen

in Stuyvesant Falls, NY, and her CIA network looks a little like

this. Down the road from Beth’s Farm Kitchen is Matt Scott’s farm

in Ghent, NY. He is determined to put Hudson Valley cheeses on “head jammer” liz beals

lon doing a demo for Cia students

10

Corporate}Connections

Got Milk?By Jenifer McEnery

All smart business owners know that effective marketing translates

into profits. When the catchy “Got Milk?” campaign began in 1993,

the California Milk Processor Board’s goal was to increase sales by

building consumer awareness about milk’s health and thirst-quenching

benefits. It is credited with turning around national milk sales.

In some cases, marketing can promote brand awareness while also

benefiting a greater cause. At the CIA, the corporate relations team

in the Office of Advancement works to help companies gain brand

exposure for their products through the Gifts-In-Kind (G-I-K) program

while they simultaneously support culinary education. The G-I-K

program enables companies to make a gift of product or equipment to

the college that will be used by students and professionals enrolled in

our degree or continuing education programs.

Jim DeJoy, advancement officer for corporate relations, explains, “We

have already trained more than 39,000 foodservice industry decision-

makers. For food and hospitality companies, this amount of exposure

of their quality products makes good business sense.”

It also makes sense for the CIA. Approximately $9 million is spent

annually on food products alone with another $1 million spent on

new equipment. Gifted product or equipment allows a portion of

these funds to be redirected toward other areas of need, including

institutional aid for student scholarships. Over the years, the G-I-K

program has freed up several million dollars to do just that.

There are a number of participating companies that are either alumni-

owned or employers of alumni—a testament to the value of being a part

of the G-I-K program.

According to Jim, “It is pretty typical to get a call from alumni

wanting to bring their company’s product to campus. The brands they

used repeatedly during their time at the CIA are ones they continue

to associate with quality. They want to achieve the same awareness for

the brand they represent.”

The G-I-K program is successful because we don’t compromise our

mission of excellence. The college has a rigorous process, led by

our faculty, for determining which products and equipment will be

accepted. If they don’t meet the chefs’ specifications for quality and

curriculum, we don’t accept them.

Participating in the CIA’s G-I-K program is a win-win for companies

and the college. Companies gain brand exposure early on in a young

chef’s career and the CIA improves student access to education. So, if

you’ve “got milk,” and it’s good, we’ll take it!

Over 100 companies currently participate in the CIA’s G-I-K program.

A select number of these have participated for more than five years:

All-Clad Metalcrafters, Inc.

Baldor Specialty Foods, Inc.

Barnes & Noble Bookstores, Inc.

Barnes & Watson Fine Teas

Bunn-O-Matic Corporation

Catelli Brothers

Colavita USA, Inc.

Colgate-Palmolive Company

Cres Cor

DeBragga & Spitler, Inc.

Diamond Crystal Specialty Foods

Ginsberg’s Institutional Foods, Inc.

Green Mountain Coffee Roasters, Inc.

Harry Wils & Company, Inc.

Hobart Corporation

Illycaffè-New York, Inc.

InterMetro Industries Corporation

Jurgielewicz Duck Farm

Keating of Chicago, Inc.

Manitowoc Foodservice

McCormick & Company, Inc.

Nation’s Restaurant News

Panasonic Company

Par-Way Tryson Company

The Procter & Gamble Company

San Pellegrino USA, Inc.

Sunkist Growers, Inc.

T & S Brass and Bronze Works, Inc.

Tone Brothers, Inc.

Viking Range Corporation

Wood Stone Corporation

World Tableware Inc.

To learn more about the G-I-K program, contact Jim DeJoy,

at [email protected] or 845-451-1453.

Jenifer McEnery is a CIA advancement officer.

11

Romantic}Connections

Dutch TreatThey often say, “The way to a man’s heart is through

his stomach.” And when two men are involved who

are both CIA grads, that old adage translates into

lots of food and lots of love. Stephan Hengst ’00,

the CIA’s director of communications, and Patrick

Decker ’05, food stylist for the Rachael Ray Show,

met on the Hyde Park campus. Stephan was already

working in the college’s Media Relations Department

and Patrick was a 7th term student. Everyone said

they had so much in common and must meet. As it

turned out, they shared the kind of connection that

translated into a serious, committed relationship.

While the CIA acknowledged them as domestic

partners for the purposes of health insurance, living

in New York State meant marriage was a distant

dream—at least until they learned about an interesting

contest.

The Netherlands is home to the Van Gogh Museum,

tulips, windmills, canals, The Hague…and marriage

equality. In fact, Holland was the first country to

legalize gay marriage as far back as April 2001.

The mayor of Amsterdam, Job Cohen, thought New

York’s quadricentennial celebration of Dutchman

Henry Hudson’s sail up the Hudson River was

the perfect time to highlight the issue of marriage

equality in the U.S. He

wanted to send a message

to New York State and

hopefully spur political

movement on the

marriage front. So, the

city of Amsterdam staged

a contest for couples in

which one member was

a Dutch citizen, one was

an American citizen, and

both lived in New York

State. The prize? A fully

legal marriage during

Amsterdam’s annual Gay

Pride celebration.

Stephan, whose father is Dutch and mother is

Swiss, was born in Holland, where he still retains

citizenship. Patrick is an American citizen. They

seemed the perfect contestants. They had to submit

all sorts of citizenship papers and verifications, and

fill out mountains of forms before they were selected

as one of the five couples to be married on a barge

floating down the main canal in Amsterdam on

August 1, 2009. Stephan reports, “We got caught

in the race to get everything sent in and it was only

after we were selected by the contest committee that I

actually turned to Patrick, in the kitchen of all places,

to ask him to marry me!”

Arriving in Amsterdam, with family in tow, was an

amazing experience for the couple. People stopped

them in the streets to congratulate them. Everyone

seemed to know who they were and stood ready to

help Stephan and Patrick celebrate. And while having

one million people lined up along the canal to watch

you get married may have felt a little unreal, it didn’t

take away from the personal and private reality of the

event for them.

As thrilling as it was to get married in Holland, the

return home left them, once again, in a gray area.

The New York State Senate recently voted not to

legalize same-sex marriage. Until it does, Patrick

and Stephan will continue to raise awareness by

lobbying their senators

and legislators to make

marriage equality the

law. In the meantime,

they can be found out

and about or at home,

enjoying life with lots of

food and lots of love.


Earth-ly}Connections

Green Restaurant Certification for St. Andrew’s Café St. Andrew’s Café at the Hyde Park campus has the distinction of

being the first of our restaurants to work closely with the Green

Restaurant Association (GRA) to obtain certification. The GRA—a

national nonprofit consultancy—has broken down environmentally

friendly practices into small bites that restaurateurs can easily

digest. Their main goal is to guide restaurants so the change to

green is simple, affordable, and rewarding. We worked with them

on everything from water and energy efficiency and conservation

to recycling and composting. On December 22, 2009, St. Andrew’s

Café received a two-star certified restaurant designation from the

Green Restaurant Association.

Quenching Thirst, NaturallyThe Natura® Water System creates a crystal clear and delicious

beverage using the CIA’s normal tap water routed through two

carbon filters. From there the water passes through a UV chamber

that destroys 99.99% of any microorganisms. Available in both still

and sparkling versions, the water is presented in the restaurants in

attractive, reusable glass bottles. This technology eliminates the need

to transport, store, and dispose of single-use bottles, thus reducing

our carbon footprint. Patrons in our restaurants are still able to

purchase Acqua Panna® and San Pellegrino® bottled water, but the

equally good Natura costs less.

Keeping it CleanAs you might imagine, keeping floors, kitchens, workspaces,

residence halls, bathrooms, and public spaces clean at the CIA is one

huge job. We’ve invested in three new electrolyzing machines that

turn regular salted tap water into chemical-free cleaning solutions.

The process breaks the water down in two ways. First, it creates a

mild disinfectant for things like cutting boards and work surfaces

that is safe enough to ingest despite its mild Clorox-like aroma. The

second resulting fluid is used as a de-greaser and general cleaning

liquid. Our goal is to clean the CIA while being 90% chemical-free.

“To Go” As We Knew It… Is GoneThey look just like regular “to go” cups and containers—but they’re

not. Made of corn-based products, these items are meant to find their

way into the compost heap, not the landfill. They take between 40–60

days to decompose using the heat of the composting pile. Going

forward, we are looking into bamboo and other sustainable materials

to replace plastic use throughout the college.

When Assistant Store Room Manager and Buyer Chance Coluccio

comes to work at the CIA every day, one of his principal goals is to

find ways for the college to steward the earth better than it did the

day before. He is always looking for new initiatives that will have a

positive impact on the environment. Some projects that are in the very

preliminary stages of investigation are: working gardens to support

the restaurants, greenhouses to grow vegetables year round, and green

“living” roofs to reduce heating and cooling loading.

Whether we’re pouring water at the table for our restaurant patrons, washing the floors in the hallways, lighting the lobby of Roth Hall, providing to-go trays and cups for students, or re-outfitting one of our restaurants, the CIA is paying close attention to our connection to and impact on the earth.


Food Safety ResearchThe CIA’s Department of Menu Research &

Development is part of an interdisciplinary team that

received a $1.6 million USDA National Integrated

Food Safety Initiative (NIFSI) grant for research to help

improve the safety of fresh fruits and vegetables. The

research team of academics and industry leaders, led

by Dr. Randy Worobo of Cornell University, includes

members from the University of California, Davis;

the CIA; the University of Florida; Michigan State

University; Texas A&M; and representatives from

Duda Farm Fresh foods, the North Carolina Strawberry

Association, The American Raspberry and Blackberry

Association, and the National Good Agricultural Practices

Program. We will focus our expertise on identifying

the microbial hazards associated with bringing fresh

and minimally processed produce from the farm to the

consumer’s table. We will develop strategies for best

practices, and educational interventions for industry

professionals and home cooks that minimize risks. This

research will help develop new knowledge and advance our

understanding of the challenges and opportunities that our

vast and vital food systems present.

Our Dynamic Food SystemOn average, consumers split approximately half of their food

dollars between restaurants and retail outlets, creating a variety

of distances and distribution chains for our produce to travel.

And with the demand for convenience foods with global flavor

profiles, our food systems become increasingly far-flung and

complex. Thus, it is essential for an interdisciplinary group like

the NIFSI grant research team to critically evaluate the potential

microbial hazards present in our food system, and develop

strategies to minimize risks associated with these hazards.

The CIA’s Role The CIA’s Department of Menu R&D represents the field of

culinary education and acts as a liaison to the foodservice

industry. Food industry stakeholders who bring ingredients

from farm to fork will serve as models to better understand

the microbial hazards associated with fruit and vegetable

production and develop strategies for reducing risks

associated with those hazards.

Over the next four years the NIFSI research team

will work together on the following goals:

• Use scientific data to redefine good agricultural

practices to minimize the microbial risks associated

with fruits and vegetables.

• Define and communicate the microbial hazards

that can result in the contamination of fresh and

minimally processed produce in home kitchens,

foodservice operations, and retail facilities.

• Model microbial transfer during fruit and

vegetable cultivation, processing, distribution, and

handling in retail and foodservice environments.

• Analyze the economics of controlling microbial food

safety hazards for fresh and fresh-cut fruits and vegetables.

• Educate consumers, retail workers, and foodservice

professionals about best-handling practices for minimizing

risks of microbial contamination of fresh produce.

The Department of Menu R&D will help design online

surveys to conduct a needs assessment of foodservice

and retail personnel, and help develop and evaluate

educational materials on safe handling of fresh produce.

In addition, a combination of classical microbiological

cultivation and molecular testing methods will be used to

“map out” the microbial ecology of the kitchen, and determine

where the foodborne pathogens associated with fresh outbreaks

are and where in the food chain they enter. The results from this

work will be used to develop improved cleaning and sanitation

guidelines in the kitchen. Training materials developed will be

evaluated at the CIA as part of the regular food safety classes

and in special seminars, with the ultimate goal of incorporating

them into the National Restaurant Association’s ServSafe®

educational materials. By taking an interdisciplinary, science-

based approach to understanding the mechanisms of microbial

risk reduction, we will more effectively adapt to our dynamic

food systems. Academic research collaborations such as this

will help our industry provide its customers with safe, healthy,

and flavorful meals.

Interested in getting involved with research? If you

are interested in being involved in this study and learn

more about “mapping out” the microbial ecology of your

restaurant kitchen, please contact me, Dr. Chris Loss, chair,

Department of Menu R&D, at [email protected].

Academic}ConnectionsBy Dr. Chris Loss ’93

14

Following the Presidential TrailPresident Tim Ryan meets with countless groups and individuals to

ensure that the partnerships, collaborations, and alliances the CIA

forges help enhance the quality of education we offer students and

advance the industry as a whole. Here is a glimpse of some of the

new and ongoing relationships Tim cultivates for the CIA.

Peruvian Culinary Educators Confer with CIA The president of the Peruvian American National Council (PANC)

and two representatives from San Martín de Porres University

(USMP) visited our campus to discuss their interest in developing

a working relationship with us for scientific research, conferences,

and faculty/student exchanges. PANC supports progress in the

areas of economic development, education, and commerce between

Peru and the United States. USMP promotes itself as the largest

private university and leading culinary college in Peru. They

have 3,500 students and are proudly patterning what they do

after the CIA. Victor Gielisse joined Mark Erickson ’77 and Tim

in the discussions and they will investigate the merits of further

collaboration.

Visitors from CatalanIn this column a few months ago, we reported on the formation of

a partnership between the Alicia Foundation, chaired by Ferran

Adrià, and the CIA. This accord is designed to provide CIA

faculty and students with the opportunity to study and experience

the breadth of Catalan food and wine through visits to leading

kitchens and markets and Chef Adrià’s kitchen. Recently, a

delegation of guests from Barcelona, Spain arrived at the Hyde

Park campus for a lecture series with themes of traditional and

modern Catalan gastronomy as well as the health benefits of the

Mediterranean diet. Our chefs are looking forward to their trip to

Spain and the exchange of ideas that will ensue.

Harvard and the CIA On a recent trip to Harvard University, Mark Erickson, Greg

Drescher, and President Ryan met with Dr. David Eisenberg of the

Harvard Medical School and Dr. Walter Willet of the School of

Public Health to discuss the expansion and strengthening of our

current partnership. They also had meetings with Dr. Jeff Flier,

the dean of the medical school, and Dr. Julio Frenck, the dean

of the school of public health. Dean Frenck, who was Mexico’s

former minister of health, was especially enthusiastic—explaining

that his son wants to attend the CIA. Our relationship with the

Harvard University Medical School and School of Public Health is

longstanding and strong. The two major conferences co-hosted by

the CIA and Harvard—Healthy Kitchens, Healthy Lives and the

Worlds of Healthy Flavors Leadership Retreat—have set the gold

standard for culinary/collegiate partnerships.

Just Like Rock StarsAnthony Bourdain ’78 visited campus to film an episode of his

Travel Channel show, No Reservations. The episode will highlight

New York’s Hudson Valley and focus on Chef Bourdain’s time

here as a CIA student. Honorary alumnus Michael Ruhlman, who

is author of The Making of a Chef and Soul of a Chef, accompanied

Anthony and participated in the taping. While here, Anthony also

conducted a standing-room-only Q&A session for students. They

were very excited about Tony and Michael being on campus and,

as if they were rock stars, swarmed them everywhere they went!

peru meets Cia

(left to right) miChael ruhlman, anthony bourdain, and president ryan

15

Meeting of the MindsGluten-Free SummitIn a culinary world where food allergies are dominating the

discussion and consumers are in search of answers and lifestyle

solutions, the Fourth Annual Gluten-Free Culinary Summit (East)

was held at the CIA on September 12–13, 2009. Award-winning

restaurant chefs, industry experts, and CIA faculty presented gluten-

free culinary and baking demonstrations, panel discussions, and

recipe tastings. CIA Chef Richard Coppedge shared the best-kept

secrets and strategies of gluten-free baking. David Kamen ’88

focused his presentation on alternate grains. David Barry ’95 used

gluten-free batter to create fried delights (something usually off-

limits to the celiac sufferer). Scott Uehlein ’85 of Canyon Ranch,

an award-winning resort with an innovative approach to health and

wellness, encouraged everyone to make their diets sustainable and

non-depriving. He created richly flavored snacks that were gluten-

free. George Chookazian ’93 of Foods by

George demonstrated how easy it is to create

ladyfingers and “yodels” using only a few

ingredients and one of Chef Coppedge’s four

gluten-free flour mixes.

Attendee Christine Hellman, Wegmans

product developer, has special challenges

at her job. “The government has not yet

delineated the parts-per-million

of gluten that will earmark an

item as gluten-free,” according

to Hellman. “At Wegmans

we will only put our gluten-

free label on something if

a manufacturer will stand

behind the claim.” Clearly

the scope and potential of the

gluten-free market is complex and growing. The opportunities for

culinary creativity are enormous. We look forward to broadening

the discussion next year at the Fifth Annual Summit.

Women Share Their SuccessPut six accomplished female chefs/entrepreneurs in a room and

you get very strong and different opinions about what it takes to

start, grow, and maintain a successful business. Hosted by Eve

Felder ’88, associate dean for faculty development and special

projects, the event was sponsored by the CIA’s Women Chefs

and Restaurateurs (WCR) chapter. Attending were 125 students

eager to hear words of wisdom. Lori Daniel ’79, CIA trustee and

founder of Two Chefs on a Roll, explained that while you must

dream, you must also learn what it takes to manage people and

set boundaries. Barbara Sibley and Margaritte

Malfy, co-owners/chefs of La Palapa restaurants,

both agreed that you have to have a strong

trouble-shooting gene and you have to look at

something and want to make it better each and

every day. Laurey Masterton, owner of Laurey’s

Catering, believes that if you provide great

food, take care of your staff like they are family,

look after your customers, and steward

the earth, you are bound for success.

Rohini Dey, owner and CEO of

Vermillion Restaurants in Chicago

and New York City and Maneet

Chuahan ’00, executive chef for

Vermillion Restaurants, shared their

goal of elevating Indian cuisine in the

U.S. as well as the need for high-level

women in the workplace. Students left

with their heads filled with advice and

lots of inspiration.

Cia students present an array of gluten-free goodies


Though working in the foodservice industry can be all-consuming,

many of our CIA alumni manage to carve out time for unusual

hobbies outside of the kitchen.

Richard Hoelzel ’85, Animal RescuerCorporate Chef for Compass Group North America

Richard, along with his partner, Gregg, have rescued countless

animals but only live with 32 of their “babies”—10 dogs, 5 cats, and

17 birds! “With the economy the way it is, many people open the

door and let their pets go or drop them off at a shelter,” Richard

explained. The plight of these animals, some from puppy mills

and animal hoarders, really pulls at his heartstrings. Recently,

Richard and Gregg

accompanied the

ASPCA on a raid

that rescued 95

dogs from animal

hoarders. Clearly

their hobby has

evolved into a

kind of activism

and they struggle

to resist the

urge to take

more animals into their home.

Community members rely on Richard and Gregg to care for

strays, and it is not unusual for them to open their door to find a

pair of big, sad eyes looking up at them. One of most wrenching

moments was when Maggie, a Chihuahua, showed up on their

doorstop with hardened cement all over her body. Naturally, she

got taken in and is now an active and healthy member of

the family!

Meg Rickman ’03, Kite Flyer Student Success Manager, The Cooking and Hospitality Institute

of Chicago

Chicago, the windy city, is the perfect place for Meg Rickman to

live and pursue her no-hassle hobby—kite flying. Meg appreciates

the solitary nature of kite flying as well as its peaceful, relaxing

essence. When Meg flies her kite in open space she can think

more clearly and approach challenges from a different perspective.

The proud owner of seven kites of all different shapes and sizes,

Meg enjoys kite flying as a way to explore different areas of the

“Windy City.” “It’s easy to pack a kite and go—anyone can do

it,” says Meg. She recounts a day when she escaped her busy

kitchen for a break on a nearby college campus. As the kite gained

altitude, Meg heard a chorus of “oohs” and “aahs” from a crowd of

student onlookers. And when, sadly, the kite crashed into a tree,

Meg heard a loud, sympathetic “oooh.” Everyone, even perfect

strangers, enjoyed the magic of the kite. Now, 10 years later, Meg

smiles when she returns to the campus and sees the ill-fated kite,

still nestled in the top of the tree.

Alumsand their hobbiesBy Jennifer O’Neill


Steve Preston ’78, Storm Chaser Part-Time Caterer and Firefighter

When the storm of 1966 brought life to a standstill in the

small town of Penfield in upstate New York, Steve Preston

turned into an inveterate “weather junkie.” These days, he

is never far from the Weather Channel and the Doppler

radar. Compelled to chase storms, he has a scanner in his

car that is hooked up to the National Weather Service. He

believes that weather is becoming more dramatic. Where he

lives, the lake effect can mean yearly snowfalls of 200–300

inches. He loves the thrill of the chase, but he must always

balance that with his job as a fireman who has to be nearby

to work rescue during a storm. One memorable moment came

during a blizzard when Steve had to deliver a baby in the front

seat of a pickup truck because the parents got stuck en route to the

hospital. What keeps Steve chasing down the “Big One?” “Weather

is the one thing in life that money can’t control. It’s Mother Nature

kicking butt!”

Joseph Lucci ’07, Drag RacerLead Line Cook, Union League Café

It’s all about the adrenaline rush for Joseph Lucci.

He became fascinated by drag racing at the age

of 15 when his father took him to a racetrack

near his home. Joseph was inspired

to attend a special school in

Florida to earn his Top Fuel

dragster license. Speeding

down a racetrack at 300

miles per hour has

not been without

risk. Three years ago, Joseph’s dragster went into “tire shake” and

the tires could not grip the race surface. He “dropped a cylinder,”

lost horsepower, and slammed into a concrete wall at 200 mph.

Thankfully, Joseph escaped the accident relatively unharmed. Why

continue to take the risk? “There’s nothing faster on the ground than

an 8,000 horsepower Top Fuel dragster—nothing even comes close,”

Joseph explains.

Lyde Buchtenkirch-Biscardi ’72, BagpiperC.M.C., Retired Senior

Instructor, CIA

As a child, Lyde was intrigued by

bagpiping. But, according to her,

“there were no female bagpipers

back then. I aspired to be the

first female bagpiper.” So, it was

a stroke of luck when she noticed

a local woman offering an adult

education bagpiping class. Some

lessons later, Lyde became one

of 50 bagpipers in the Amerscot

Highland Pipe Band. She and

her band mates march in over

20 parades a year. They also

perform at weddings, fairs, and

the Scottish Highland Games.

During one parade it began pouring just as the band “stepped off”

to play. Though the pipers were soaking wet and the roads started to

flood, the band played on. Eventually, all they could do was laugh

hysterically at the sight they made.

Jennifer O’Neill is a CIA alumni relations officer.


My New Orleans: The CookbookBy John Besh ’92

This book is John Besh’s

celebration of the food

he loved as a boy

growing up just outside

of New Orleans on

Lake Pontchartrain.

It grew out of John’s

determination to

capture for all time the

seasonal wonder that is New Orleans

cuisine. Each chapter opens with one of John’s vivid

memories that bring us into his world of fresh, local ingredients

seasoned by gatherings with family and friends. Chapters with

names like Crawfish and Rice, Feast Days, Shrimp Season, Creole

Tomatoes, Gumbo Weather, and Preserving Summer ensure that

the reader will find something to suit their tastes from every season

of the year.

Easy Gluten-Free BakingBy Elizabeth Barbone ’99

This totally accessible

book offers easy-to-

follow instructions and

techniques for creating

gluten-free bakery delights.

Anyone who copes with the challenge of

preparing gluten-free desserts will find comfort in the pages

of this book. There is even a section called “Tastes Like,” which

provides recipes that go toe-to-toe with such iconic baked goods as

Devil Dogs, Honey Maid Graham Crackers, Nabisco Nilla Wafers,

Ritz Crackers, and Girl Scout Samoas.

GingerbreadBy Jennifer Lindner

McGlinn ’93

Enjoy the

wonderful flavor

of gingerbread

anytime.

Gingerbread

celebrates gingery goodies from

the homey to the haute. The recipes, all with

entertaining and informative histories, take an in-depth look at

crucial ingredients from a fun and informative perspective. The

book offers something for everyone’s tastebuds, from traditional

gingersnaps to the flawless gingerbread house. Lusciously

photographed, this book is a delicious treat for you or the food

enthusiast in your life.

Book Shelf

Chocolate and Confections at HomeBy Peter Greweling

As a home candy

maker’s guide to

creating stunning

chocolates and confections,

this book offers detailed knowledge for

anyone who wants to make truly amazing confections and

candies. CIA Chef-Instructor and Certified Master Baker Peter

Greweling provides recipes and techniques for making even the

most ambitious treats. Richly illustrated with more than 150

full-color photos, this inspiring book offers details on chocolates,

truffles, toffees and taffies, fudge and pralines, marshmallows,

jellies, nuts, and much more. It’s the ideal resource for anyone

who wants to graduate from chocolate chip cookies to more

decadent delights.


More than 200 graduates and guests

representing 22 graduation years and

23 states spent the weekend of October

2–3 reconnecting, learning, dining, and

dancing at Reunion 2009 on the Hyde

Park campus. At the welcome reception,

old friends and new acquaintances mingled and shared “war” stories of their days as CIA

students. After a delicious dinner at Escoffier or American Bounty, alumni were pitted

against students in a raucous and heated game of Culinary Jeopardy. Once again, the students

prevailed! On Saturday, after President Ryan shared a CIA update, the doors were flung open to a

choice of lectures, panel discussions, and demos on everything from cake decorating to going green.

The stunning finale to the weekend was the dinner/dance prepared by senior B.P.S. students as part

of their Restaurant Operations class. Everyone got into the spirit and danced the night away.

Everyone was having a grand time at the Halloween/

Talent Drag Show in October. Students donned wild

costumes in honor of the ghoulish celebration, while

others dressed in drag—bringing their alter egos to the

stage to entertain the party goers. A great time was

had by all!

Reunion Weekend

Students MakeHalloween a Screeeam!

aliCe in wonderland

alex szCzeny as Cher

harry potter and his friends

brian wagner

20

It was fitting that Cynthia Gold, the presenter at the August 27

Zagat Lecture Series on Service, has as her culinary focus an

ingredient that epitomizes the art of service. Around the world the

taking of tea is an important ritual, and for some it’s considered

an art form. For Cynthia, tea sommelier at The Boston Park Plaza

Hotel, tea represents the ultimate test of skill both in presentation

and inventiveness. Her passion for this culinary super ingredient

knows no bounds.

Ms. Gold cut her culinary teeth at Johnson & Wales and continued

her education with baking and pastry courses at the CIA. But it

was her mentor, Helen Gustafson, a renowned tea expert, who

exposed her to the world of tea. Gustafson was the first person

to bring fine teas to the menus of Chez Panisse and other great

restaurants.

During her presentation, Ms. Gold’s vivid descriptions of her

travels to tea-growing countries like Sri Lanka and India brought

the practice of growing, harvesting, and processing tea to life for

CIA students. She demonstrated and described the proper way to

steep various teas, but the bulk of her presentation focused on the

culinary uses of tea. As with wine, terroir is an excellent way to

think of pairing tea with foods. However, unlike wine, there are

relatively few regions in the world that grow tea, thus limiting the

types of cuisines that would naturally pair with them. This doesn’t

mean that tea doesn’t pair well with food; it just means that we

need to use the tastes, textures, and aromatics of tea to determine

pairing rather than depending on matching regions. As a pioneer

in the areas of pairing tea with food and infusing beverages

with tea, Ms. Gold was able to show our students what she had

discovered during her travels.

Each lecture attendee was given a plate with a sampling of

cheeses, tea-infused pork, and smoked salmon. Then they were

asked to pair these very different foods with two beverages—white

port infused with black tea with lavender/rose petals, and white

port infused with black tea and ginger/lychee. It was clear that the

astringency of some teas could stand up to rich cheeses, oily fish,

and spicy foods. For instance, the high astringency of a first-flush

Darjeeling with its light floral notes matched well against a triple

crème Explorator cheese. The astringency of the tea cleanses the

palate, lightening the experience, and preventing a deadening

of the taste buds. The extended sweet finish of an oolong tea can

cool the palate and tame hot spicy foods. In addition, alcoholic

beverages infused with tea bring a whole new aspect to the drinks.

Ms. Gold’s presentation briefly touched on cooking with tea. She

highlighted its benefits in braising and poaching, in curing and

brining, and as a finishing touch to a dish. For example, brining

meat with tea helps to reduce the amount of salt needed to

accomplish the perfect flavor and tenderness.

By the time her talk was over, it was clear to all who attended that

tea time is any time.

Tea Time Not Just for the Afternoon

Liberally grind black pepper and squeeze the lemon over each side of both filets. Spread ¼ of the salt/sugar mixture out on the plastic wrap to be roughly the size and shape of the salmon sides. Place one side on the mixture, skin side down. On the flesh side of the salmon, sprinkle 1/2 of the chopped herbs and half of the tea. Spread 1/2 of the salt/sugar mixture over the tea. Then sprinkle the remaining tea and herbs over that. Place the other side of the salmon flesh down on the herbs and press together gently. Spread the remaining 1/4 of the salt/sugar mixture over the skin of the top filet.

Bring plastic wrap around salmon and wrap tight. Place in a hotel pan. Place a second hotel pan into the first and weight it so it presses down on the fish. Refrigerate. Turn fish every 12 hours and check for doneness—a firm feel and translucent look. Depending upon the thickness of the filets, the salmon should take somewhere between 24 and 48 hours to cure.

Cynthia Gold’s Jasmine Tea-cured Gravlax

1 cup kosher salt

1 cup brown sugar

2 sides of salmon, preferably with skin on

2 teaspoons finely chopped garlic

Fresh ground black pepper

1 lemon

1 handful coarsely chopped dill or other herbs

1 cup Jasmine Green Tea leaves

Blend kosher salt and brown sugar and set aside.

Spread a large piece of plastic wrap on the table. Lay sides of salmon on

plastic and spread garlic evenly over the skinless sides of the filets.

21original art by julian landa


A Toast to Our New Beverage Program!By Shelly Loveland

You’re a seasoned industry professional, so you know better than

anyone—beverages are big business. Most of us learned what we

know about wines, spirits, beers, coffee, tea, and specialty drinks

on the job. But wouldn’t it have been great if you could have

gained that knowledge in a matter of weeks rather than years?

Today, aspiring hospitality and beverage professionals have

exactly this opportunity. That’s because the CIA at Greystone has

just introduced a new 30-week Accelerated Wine and Beverage

Certificate Program (AWBP), perfect for anyone with qualified

experience who is interested in preparing for a career in wine,

hospitality, or front of the house—as well as for chefs who want to

broaden their understanding of the “beverage” side of the food

and beverage equation.

Built with Industry Needs in MindAfter receiving an increasing number of inquiries—especially from

recent college graduates—for a longer-term wines program, the

Greystone team conducted a survey of several hundred industry

employers. Participants, from wine companies to wine shop

owners to restaurants, were asked to rate and prioritize the skills

they sought in job candidates. Service standards, hospitality, and

wine and beverage knowledge came out on top. “It helped us

delineate what a graduate of this program should be able to do,”

says Director of Education Adam Busby, C.M.C. “The program

was built with the end user in mind, with real, timely data from

real businesses.”

The AWBP at a Glance The resulting AWBP will take full advantage of Greystone’s Napa

Valley location and state-of-the-art Rudd Center for Professional

Wine Studies. In just 30 weeks, students will gain the education

and credentials they need to prepare for a wide variety of

beverage management careers in industry segments such as fine

dining, casual dining, beverage wholesale and retail, and wine

companies and wineries.

The only program of its kind in the United States, the AWBP

prepares students with a strong foundation of knowledge in wines,

spirits, and specialty beverages. It also provides professional

service and food and beverage pairing instruction in every course,

strengthening these all-important skills. The AWBP curriculum is

built on the same Progressive Learning Year (PLY) model that has

served as the foundation for the college’s degree programs since

1976. “The AWBP is the wine and beverage equivalent of what

we turn out in a culinary student,” says Chef Busby. “There’s this

‘CIA ethos’ that our students graduate with. They’re professional,

they’re well-rounded, and they present themselves well—and in the

wine business, that’s important.”

Along with receiving a rigorous, hands-on education, AWBP stu-

dents will graduate with two valuable additions to their résumé—

a CIA certificate and a Certified Wine Professional™ (C.W.P.)

designation.

Who Should Apply…and When?The AWBP is designed for graduates of bachelor’s or associate

degree programs in hospitality management, culinary arts

management, and related fields, as well as other candidates with

qualified industry experience. The program begins September

13, 2010, with an application priority date of April 15, 2010.

Learn More and Spread the Word! Encourage aspiring hospitality and beverage professionals you

know to learn more about the AWBP. Visit www.ciaprochef.

com/winecertificate, e-mail [email protected], or call

1-800-CULINARY (285-4627).

Shelly Loveland in a writer/editor at the CIA.


When you were here, they may have been called “fellows,”

“teaching assistants,” or “TAs.” Now they’re referred to as

“managers-in-training” or “MITs.” It’s not that we can’t make

up our minds about what to call them, it’s that we keep upping

the game and increasing the role and depth of experience for

this special group of CIA alumni. In fact, the selection criteria

mirror many of the same

standards we have for

our faculty candidates.

The Manager-in-Training

program has been

redesigned to set the

industry benchmark for

post-graduate, on-the-

job training programs

for culinary, baking

and pastry, and service

management professionals.

Available to all A.O.S. and

B.P.S. graduates, the MIT

program is open to you, no

matter how long it’s been

since you left the hallowed

halls of the CIA with your

degree! The yearlong

program has opportunities

for MITs in the kitchens

and dining rooms of all

five public restaurants on

the Hyde Park campus,

the baking and pastry arts

department, quantity food

production classes, meat

and seafood fabrication,

and other key departments throughout the college. At the core of

the program are self-directed learning modules—task assignments

that are specific to each MIT’s curricular area. An assigned faculty

mentor oversees skills development, and provides direct coaching,

guidance, and daily training. In addition, curriculum deans

oversee the faculty mentors, scheduling, job descriptions, and

evaluations.

Unique to this program is the MIT Society, an optional group that

develops self-funding activities to raise additional professional

development dollars. Using start-up monies from the college, the

club can take all profits from its team-focused projects and use

them to pay for professional development courses, online seminars,

public speakers, and ProChef® Certification for its members.

Regarded as a CIA

employee, the MIT has

a 40-hour work week,

receives an hourly

wage, accrues vacation

and sick time, and has

goals and evaluations

in much the same way

that all staff members

at the college do. The

increased accountability

and high expectations of

the new MIT program

have helped create a

more challenging and

satisfying experience for

our graduates. “It is both

a leadership opportunity

and a great way to

continue my education

in an area that interests

me,” explains Kevin

McCann ’09, an MIT

in meat fabrication. The

30-year-old Syracuse,

NY native hopes to

open an Internet-based

sausage company. “I

work with meat and charcuterie every day. I would never be able

to get this much hands-on experience working with any other

butcher. This is as much a part of my education as anything I’ve

done at the CIA.”

To learn more about this exciting opportunity for CIA graduates,

contact MIT Program Manager and Associate Dean for Culinary

Fundamentals and Assessment Lou Jones at l_ [email protected]

or 845-451-1654.

You Can Come Back! Manager-in-Training Programs for Alums

Chef thomas sChneller (right) mentoring mit kevin mCCann ‘09 (left)


THE RATINGS GAMEThe quest for diamonds and stars

Arriving guests are greeted with warmth and appreciation. Cold

beverages are served well-iced—the cubes solid, never hollow or

crushed. The bread presentation is distinctive and includes an

excellent array of fresh, flavorful choices. Guests are served their

meal simultaneously, course by course, and it’s cleared away

in the same manner. The staff does not require prompting. In

fact, they stand ready in anticipation of each guest’s every need.

Mignardises are offered at the conclusion of a totally satisfying

meal. As they prepare for departure, guests are

helped into overcoats, cars, and then graciously

bidden a fond farewell with the thorough attention

expected of an occasion of this sort. Have you just

had afternoon tea with Mrs. Obama at the White

House or dinner with Prince Harry after a day

of polo? No, you’ve just experienced a few of the

infinite number of carefully scripted interactions

that are used by inspectors to judge a restaurant or

hotel when earning its top honor or rating.

The Rating GuidesOpinions abound, and restaurant reviewers in your

local newspaper, regional magazine, or favorite

Internet blog are not shy about sharing theirs.

But they often represent a broad range of critical

expertise. So whom do you trust? The consumer

wants unbiased and objective information to help them make

informed decisions when traveling or dining. Here is a look at

some of the most respected companies that publish the ratings that

restaurant patrons rely on.

The Michelin GuideThe original and possibly the most respected rating guide, The

Michelin Guide has been evaluating and recommending restaurants

and hotels for over a century. In 1900, when Paris was preparing

for the World’s Fair, the Michelin brothers, Édouard and André,

developed the guide to help motorists travel safely and well in the

newly introduced automobile—sporting Michelin tires, no doubt!

Michelin produces many road and travel guides but the Michelin

Red Guide is home to the highly coveted restaurant ratings.

Restaurants are given from one to three stars with three denoting

“exceptional cuisine worthy of the journey.” The Michelin Guide is

currently produced in 23 European countries. In 2006, the first

North American guide for New York City was published.

While the exact rating criterion for stars remain carefully guarded

and unpublished, restaurants are given Michelin stars based on five

measures that include: quality of the product, mastery of flavor

and cooking, “personality” of the cuisine, value for the money, and

consistency from visit to visit. Stars are awarded to restaurants

offering the finest cooking, regardless of cuisine

style. Michelin stars are only given for what is on

the plate. They do not take into consideration

interior decoration, service quality, or table

settings.

Mobil Travel GuideCreated in 1958 following the introduction of

the U.S. interstate highway system, the guide

was designed to encourage people to get in their

cars and explore the country. Mobil, originator

of the five-star rating, has set the standard for

what constitutes a world-class lodging and

dining experience.

Mobil inspection criteria include classifications

such as graciousness, efficiency, and luxury.

Within these classifications are more than 500

criteria that assess staff appearance, behavior,

and skill level as well as food quality, housekeeping, and concierge

services, to name just a few.

Of the more than 8,000 hotels Mobil Travel Guide rated in 2009,

only 44 achieved Five-Star Award status. Up until 2007, Mobil

rated only North American properties, but in 2008 launched the

international star ratings in Hong Kong, Macau, and Beijing.

AAA Travel ClubIn 1902, only 23,000 cars were on the roads in the U.S. compared

to 17 million horses. That didn’t stop auto enthusiasts in nine

different car clubs across the nation from forming the American

Automobile Association (AAA). But it wasn’t until 1963 that they

adopted a rating system of hotels and restaurants for their tour

book. This would later become the “AAA Diamond Rating®

System.”

By Darin Schulz ’83

25

AAA ratings reflect a combination of overall food, service, décor,

and ambiance offered by the establishment. The highest rating

achievable is five diamonds and it is conferred on establishments

that “consistently provide a world-class experience.” The inspector

rates everything from dishware and cutlery to printed menus, from

the manner in which the patron is greeted to food ingredients,

presentation, and preparation.

Of the more than 60,000 approved and rated establishments that

AAA listed in 2009, only 103 hotels and 59 restaurants achieved

their coveted Five-Diamond Award—a mere 0.28%.

The Inspectors The inspector’s job actually starts well before he or she arrives at

the restaurant, and will include making a reservation, often using

an alias. All senses are used, not just taste buds. The inspector’s

eyes discern every move in the dining room as well as the plate

presentation. His nose discovers the nuances of the cuisine. His ears

attune themselves to the sounds and tempo of the restaurant. He

specializes in looking like any other customer.

Inspectors are full-time employees who have undergone extensive

training. The food is not the only thing under examination.

Beverage programs undergo the same rigorous scrutiny. Most

inspectors have vast experience in the restaurant industry.

At hotels, inspectors generally spend a few days interacting with staff,

having a drink at the bar, ordering room service, visiting the spa, and

taking advantage of other services that a regular guest would enjoy.

These “undercover agents” may even discreetly use stopwatches,

recorders, and checklists to make sure their findings are as accurate as

possible.

The Crème de la CrèmeSo what does it take to earn the coveted diamond or star ratings? The

answer seems to lie in exceeding expectations time and time again

without fail. The flawless dining experience begins with a maître d’

who leads an impeccable staff through service that attends to every

detail while remaining essentially unobtrusive. Menus are made

up of the finest ingredients used innovatively and imaginatively,

reflecting the art and the science of fine dining. And while it’s true that

a trend-setting chef and accomplished team in the kitchen coupled

with a refined front-of-house service staff takes a significant budget,

the payoff is worth it. Leisure travelers and fine diners have begun

to separate the wheat from the chaff of restaurant reviewers and are

increasingly turning to the tried-and-true raters whose standards have

been tested over time.

Darin Schulz has served as sous chef at the Greenbrier Hotel/Resort in West

Virginia and as sommelier/dining room manager at the Broadmoor Hotel/

Resort in Colorado.


Winners ALLAt the Société Culinaire Philanthropique’s 141st Annual Salon of

Culinary Arts, the CIA chefs and students all came out winners. The

International Hotel/Motel Restaurant Show was the setting for the

November 2009 competition. The Société—the oldest association of

chefs, cooks, and pastry chefs in the United States—was founded in

April 1865 by a group of French chefs.

Many of America’s most famous chefs are counted among its 400

members. These men and women are responsible for the organization

of the annual Salon of Culinary Arts, which has done so much for

the promotion of French cuisine in the U.S. since 1866. The Société’s

members considered the yearly organization of these Salons as an

inheritance, to maintain and grow.

This year’s team coaches were Brad Barnes ’87, C.M.C.; Thomas

Griffiths ’80, C.M.C; and Thomas Vaccaro ’85, C.M.B. The winning

team included CIA faculty members Chef David Bruno ’88, Best

Meat; Chef Phillip Crispo, Best Fish; Chef Alain DeCoster, Gold,

Seafood Platter; Chef Hubert Martini, Silver, Duck Platter; Chef

Francisco Migoya, Gold, Chocolate Center Piece; Chef John Reilly

’88, Gold, Lamb Platter; Chef Sergio Remolina, Gold, Seafood Platter;

Chef Hans Welker, Best in Show, Bread; recent graduate Seon Young

Jeong ’09, Best in Show, Wedding Cake; and student Jacqueline

Mearman, Gold, Special Occasion Cake. When the Grand Prize of

Honor was bestowed, our own Chef Phillip Crispo won for cooking

and Seon Young Jeong won for pastry. Congratulations to all!

Enduring ConnectionsFor the past seven years, Dale L. Miller ’79 has co-hosted the Cor-

CIA Food, Wine, and Golf Classic at the Albany Country Club to

raise money for student scholarships at both the CIA and Cornell’s

School of Hotel Management. Every year after the event, Dale arrives

at the CIA with a check that really makes a difference. This year he

presented the Alumni Scholarship Fund with a check in the amount

of $26,000. We are so grateful for the energy, commitment, and care

that Dale puts into this major fund-raiser year after year. He is already

planning next year’s event for Monday, June 21, 2010. Save the date!

KUDOS

the winning Cia team

seon young jeong and her best in show Cake


And when it’s time for our annual Alumni Across America fund-raiser,

there is no one more committed, enthusiastic, or cheerful than Dave

Miguel ’78. He calls in his markers and fellow alumni chefs to prepare

amazing food for diners at the Westerly Yacht Club in Westerly, RI.

Each year, he and his team raise thousands of dollars for the Alumni

Scholarship Fund. In his “other” life, Dave is the department head

of the culinary arts program at Grasso Southeastern Technical High

School in Groton, CT.

Fighting the Good FightGeorge Chookazian ’93 was honored at the 8th Annual Gala to

benefit the Celiac Disease Center of Columbia University for his

commitment and dedication to improving the lives of celiac patients.

His company, Foods by George, was one of the pioneers in the gluten-

free food movement. George is also a member of the American Celiac

Disease Alliance—an advocacy group based in Washington, DC that

petitions the government on behalf of people with celiac disease and

brings together industry, researchers, and support groups to chart the

course of celiac awareness and treatment.

Crustacean CreationFall is peak season for Maine lobster, with harvesters bringing in more

lobster in October than any other month of the year. So it was fitting

that recent B.P.S. graduate MacKenzie Arrington ’09 captured the

title of 2009 Maine Lobster Chef of the Year presented by the Maine

Lobster Promotion Council this past October. His recipe for roasted

lobster tail on braised cabbage and cornbread took top prize. As a

native of Boothbay Harbor, ME, Mackenzie has a lifelong affinity for

the product. Consider too that his mother, Chef Margaret McLellan,

won the same title in 2008! Well done, Mackenzie.

Taking on the WorldRepresenting the United States, CIA B.P.S. junior Craig Growney

received a Medallion of Excellence at the 2009 WorldSkills

Competition in Calgary, Canada in September. The four-day culinary

competition featured 22 hours of prep and cooking, during which

Craig prepared canapés, duck and lamb entrées, a fish course, a hot

dessert, a plate of mini desserts, and a mystery basket from which

he produced a two-course meal. For the previous nine months, he

trained rigorously under the watchful eye of Chef Bruce Mattel ’80.

Congratulations to them both!

george aCCepts his award

Craig observed by judge and onlookers

Craig and Chef bruCe mattel worked tirelessly to prepare Craig for worldskills


Susie DavidsonCoordinator, The Julia Child Foundation for Gastronomy and the Culinary Arts

How did the Julia Child Foundation get started?Julia Child created the Julia Child Foundation to provide

charitable gifts, after her death, to those institutions she supported

during her lifetime. The Foundation’s Board of Trustees, who

all knew Julia personally, began giving grants in 2008—just

three years after she passed away. Many of the recipients are

establishments that Child had taken an active interest in, such

as the CIA, while others are newer organizations that the board

has decided correspond with her vision of making food more

accessible through the media. The Foundation’s scholarships are

not based on need, but rather are given to institutions where the

money will be allocated to a recipient most likely to carry out

her legacy.

What is Julia Child’s legacy in today’s world?

Julia was a trailblazer when it came to getting people interested

in food, eating, and cooking. Her natural curiosity and innovative

spirit helped her see both old and new forms of communication

as channels through which to reach the public. Since Mastering the

Art of French Cooking made its debut, food journalism has made

huge leaps. Cookbooks devoted solely to ice cream vie for your

attention with books exploring the issue of ethical eating. The

emergence of food blogs and YouTube has furthered extended

the reach of food in the media. Although Child did not live to

experience these new frontiers, her ultimate goal was to instill her

love of food in as many people as possible via the media.

What does the Foundation hope the scholarship recipients will do with the award?We want the recipients to be encouraged to pursue food

journalism—keeping Julia Child’s dream afloat for future

generations. The recognition that comes with receiving this

award should help open doors in the food media business for

the recipient. The Foundation chooses to give to organizations

that we feel produce individuals who are both food savvy and

intellectually curious. That is why The Culinary Institute of

America has received scholarships for two years in a row. Julia

Child strongly believed in culinary education and the CIA.

Why Give?It’s a wonderful career, but you need really good training. Of course, there is the CIA in New York and California, where you can get really fine training.”

Julia Child, 2000

“

julia Child with Cia students and faCulty, 1990

mise en place no.51, February 2010

Giving’s Impact

Andrea MorrisB.P.S. Candidate 2010

Recipient: Julia Child Foundation Scholarship

College Highlights:My externship at Picholine in New York City was an invaluable

experience for me. Living across the country from my family and

far from my comfort zone really taught me about myself. I had to

figure out how to make my way in both the city and a high-end

kitchen without guidance. Needless to say, there was a lot of trial

and error, but I came out of the experience a stronger cook and a

more independent person.

My CIA wine class proved to be another highlight. It really

opened my eyes and my palate to what wine could do for food,

and vice versa. Ever since the class, I have taken an active interest

in the wine and beverage industry, reading periodicals on the

topic and learning about it as much as a 20-year old—who still can’t

drink legally—can. I’m looking forward to continuing my wine

education during the wine seminar that is coming up for my class

in April 2010.

Hopes for the Future:Ever since I was young, I was interested in hospitality—throwing

tea parties for my sisters and stuffed animals. It is still a priority

and joy of mine, and I plan on continuing doing so as I advance

in my career. After graduation, I plan on moving to New York

City for as long as I can stand the snow, and then moving back to

California’s Bay Area where I grew up. I’d like to continue to study

the tradition, evolution, and political debate surrounding the wine

and beverage industry.

Food writing is another area I’d like to pursue. I love developing

recipes as well as studying and discussing gastronomy. M.F.K.

Fisher and Michael Pollan are both writers whose work I respect

and aspire to emulate.

The ImpactI cannot properly express my gratitude for the scholarship. Aside

from the generous gift, which has helped me concentrate more

on my schoolwork without worrying about student loans, it has

opened my eyes to the possibilities of food in the media. Before,

I thought about food writing as something I might try “on the

side” in my free time. Now I am looking at it as an actual career

to consider. It has reminded me that my education at the CIA is

about more than just cooking!

“I love reading, writing, and dancing. They allow me to escape the daily grind. Dancing leaves me feeling free and creative and brings joy to people—which is something I strive to do in all my endeavors whether it’s dancing, cooking, or writing.”

29


“I can still remember my first experience in a professional kitchen.

I was in fourth grade participating in a ‘job shadow’ program with

a local chef,” Rico Griffone ’05 recounts. “I can vividly recall

standing in the corner watching flames billowing from the sauté

pan. I’m not sure how, but I just knew that is what I wanted to do.”

Like many latchkey kids raised in busy, frugal single-parent house-

holds, Rico’s food experience growing up was limited to boxed

dinners with a dash of salt and canned, processed vegetables. Food

was a necessity, not a luxury, and dining out was rare. For special

occasions his mother would take his brother and him to Bonanza

where their eyes would bulge with excitement over the selection

of puddings mounded high. As Rico puts it, “I was born with a

plastic spork in my

mouth.”

It would be several

years before Rico’s

desire to cook became

a passion for making

and experiencing great

food. He was bartend-

ing at The Bug Jar—a

local punk-rock club in

Rochester, NY—when

two serendipitous

events occurred; his

boss opened a new

restaurant called MEX

and he met his wife

Laura. “I jumped at

the chance to run the kitchen at MEX,” he recounts.

By the time he had gotten to know Laura and her family, Rico

had mastered a limited selection of dishes appropriate for a

modern Mexican restaurant. He was ready for something more.

That “more” included getting married and enrolling at the CIA.

“Laura’s mother, Marsha, gave me The Making of a Chef by Michael

Ruhlman. After reading it, I decided that the only place for me

was The Culinary Institute of America. I knew I’d be surrounded

by great chefs.”

Laura and Rico married just before he enrolled at the CIA. A few

years later they had a son, Jonas; Laura was teaching; and Rico

worked at a country club. The birth of their son and Laura’s expe-

riences with unhealthy, obese schoolchildren significantly influ-

enced Rico’s food philosophy. He recognized similarities between

the food he was raised on and the food eaten by many of Laura’s

students. Rico began making Jonas’s food from scratch. One day

while talking to his father-in-law Bruce about the effects of diet on

chronic disease, Rico decided he should focus his culinary talents

and food knowledge to help transform school food programs.

“Bruce told me to find a partner organization and I immediately

thought of the CIA,” Rico explained. “Bruce and Marsha believe

wholeheartedly that if we can change children’s relationship to

food at an early age, we can improve their prospects of becoming

healthy adults. They

have dedicated The

Bruce and Marsha

Moskowitz Founda-

tion to this mission.”

This past summer,

the CIA received

a grant from the

foundation to inves-

tigate opportunities

to improve school

foodservice and,

ultimately, children’s

health. Today, Rico is

working with fellow

alumnus and CIA

Professor in Culi-

nary Arts Mark Ainsworth ’86 to connect chefs to schools, and

connect schoolchildren to healthier, more flavorful food options.

Although just beginning, the initiative has a worthy goal to create

a network of chefs and resources that promote improving school

food operations and menus for healthy kids.

If you are interested in learning more or would like to get

involved, contact Rico at [email protected].

Jenifer McEnery is a CIA advancement officer.

By Jenifer McEnery

Menufor Healthy Kids:)


Dear Fellow Alums:

This past October marked the two-year anniversary of the Alumni Council’s

founding. It’s been a busy and productive couple of years.

The Council is always looking for ways to serve our alumni. With the tight

job market, many alumni have reached out to the Career Services and Alumni

Relations Offices to seek job advice and assistance. In addition, you have

access to more than 39,000 fellow alumni. But to build a strong network and

make sure it works for you, we need your help to keep your employment

information up-to-date. Here are some reasons why:

• We want to know what you’ve been up to, and so do your classmates!

• Faculty like to invite our alumni to be guest lecturers or to conduct demos.

• We turn to our alumni in certain fields to provide expertise for newspaper articles,

mise en place magazine, conferences, and events both on and off campus.

• It helps us assist students seeking career advice.

So be sure to update your information! It’s easy. Just visit www.ciaalumninetwork.com or

e-mail us at [email protected].

Remember, You Make Us Better!

Best regards,

Waldy Malouf ’75, Council Chair

P.S. Please contact me at [email protected] if you are interested in getting involved

with the Alumni Council.

alumni hall (now farquharson hall) CirCa 1976

Alumni Council Corner


’76 Daniel G. Eroh is the food

service broker specialist for

CDC Food Service Brokerage Company

in Willow Grove, PA. Daniel and his wife

Constance adopted their daughter Lena

from St. Petersburg, Russia in November

2005. They have traveled to Moscow and

St. Petersburg to visit Lena’s homeland.

Daniel sells foodservice products from

companies like Tyson, Rich Products

Corp., McCormick, Sysco, and Lamb

Weston & Fishery. Joseph Petras is a

chef-instructor for Erwin Technical Center

in Tampa, FL. He would love to hear

from his fellow classmates.

’77 Brian Dwyer is the general

manager for The Brooklawn

Country Club in Fairfield, CT.

’78 Jim Beley is the general man-

ager for The Umstead Hotel

and Spa in Cary, NC. The Umstead is a

Mobil Five-Star and AAA Five-Diamond

hotel.

’79 Kevin E. Carroll is the

COO/general manager of

the Loxahatchee Club in Jupiter, FL.

Loxahatchee was recently re-named a

Platinum Club of America by Club Lead-

ers Forum and ranked ninth of all golf

clubs in the country. Carroll was recently

elected secretary treasurer of the Club

Managers Association of America, where

’61 Robert J. Kennedy retired

from the Greater Lawrence

Technical High School in Andover, MA,

where he taught for more than 37 years.

’63 Ronald E. Sieveri retired

in 2006 from his position as

COO/general manager at the President

Country Club in West Palm Beach, FL.

’64 Walter H. Pulsifer III has

retired.

’67 Leonard DeRosa is vice

president of restaurant opera-

tions at Hilltop Steak House in Saugus,

MA.

’73 Edward Brust is a coach

driver for Coach Bus Com-

pany in Lancaster, PA. Edward married

in June 1999.

’74 Nick Spinelli, Jr. is execu-

tive chef for Kraft Foods in

Glenview, IL. He recently received the

2009 Lifetime Achievement Award from

the Research Chefs Association.

Bruyn Frederick Polhemus ’54

Franklin Knight Brown ’58

George Damianos ’64

Thomas R. Hewish ’69

Paul R. Stetz ’72

Geoffrey Birtle ’73

David Pfurr ’74

Eugene J. Maddalena ’76

Kevin F. Taylor ’76

Thomas M. Petrie ’78

Peter A. Ciccarone ’79

Sharon Scott Lucas ’79

David Charles Marsh ’81

Carl Becerra ’82

Anthony P. Chiorazzi ’83

John A. Dyes ’85

Glenn Boughton ’88

David M. Lockwood ’88

David Bradley ’91

Christopher Culver, Sr. ’91

David Frank ’93

Adam Ike ’94

Margaret Votta ’97

Christopher Davis, Jr. ’98

James Silva ’02

Thomas Walter Barker ’04

In Memoriam

Ahoy Matey! When Jessica Reale ’05 was at the CIA, she could look out most any

window and see the glistening waters of the Hudson River flow by.

After graduation, she headed to Florida to supervise the lounge at

the Four Seasons Resort Palm Beach, where she could simply look

up and glimpse the Atlantic Ocean. Heading north to Portland, ME

to work as assistant manager at the famous Irish Pub Ri Ra, Jessica

could at least sniff the nearby sea air. Now, she not only can see and

smell the ocean, she can “feel” it! Jessica’s new job is chef aboard the

World Ocean School’s landmark schooner the Roseway. The crew

provides challenging educational programs for juniors and seniors

from public high schools. Bringing students on board for a week at a

time, the crew ties the historical sailing experience to math, science,

English, and social studies curricula. The boat and crew split their

time between St. Croix, U.S. Virgin Islands and Boston, MA. Next

summer, they’ll travel as part of the core fleet of the Great Lakes

United Tall Ships Challenge.

Jessica prepares three meals a day for the crew of 10, onboard a ship

that is heeling and being buffeted by the wind. Jessica describes the

job as “pretty crazy. When I’m filleting a fresh fish 800 miles off shore

or being lurched around the galley in 15-foot swells, I wonder how I

got myself here. But there is no room for boredom and every day I

find myself amazed at something new,” she says.

The boat is a small community where everyone is dependent on each

other to do their jobs impeccably. That means, even if Jessica is sick

from high seas, she must still produce creative and flavorful meals that

satisfy. “The crew is counting on me,” she explains. Now in St. Croix

for the winter months, Jessica can immerse herself in an adventure like

few others ever get to experience…on the sea.

33

he has served on the board since 2004.

David Katz is owner of Katz Capital

Management in Paramus, NJ.

’81 Stephen Buckley is director

for national accounts for The

Schwan Food Company in Marshall,

MN. He married fellow grad Debbie

Farnakis ’81 right after graduation. Lisa

Holbrook Callison is food produc-

tion manager for the Community Food

Bank of New Jersey, culinary workshop

instructor for the ShopRite/Wakefem

grocery stores, and special event chef for

Wakefem Corporation. JoAnn Carolla-

Polt is owner of the new Taos School

of Cooking in Ranchos de Taos, NM. It

opened in June 2009 and offers courses

for food enthusiasts.

’82 John Troiano is executive

chef for ShopRite supermar-

kets in Plainview, NY.

’84 Edward Lepselter is a real-

tor for RE/MAX Advantage

Plus in Boca Raton, FL.

’86 Bruce Rowland is the chef/

owner of Rowland’s Fine Din-

ing Restaurant in Richmond, VA.

’88 Mathew Mitnitsky is chef/

owner of Nonni’s Italian Eat-

ery in Concord, NH. In November 2009,

he successfully set a Guinness World

Record™ for the world’s largest meatball.

His record-setting meatball weighed in

at 222.5 pounds and was made of fresh

ground beef, farm fresh eggs, grated Par-

mesan cheese, unseasoned bread crumbs,

and assorted seasonings. As soon as the

win was officially verified, the meatball

was portioned and donated to the local

non-profit group, The Friendly Kitchen.

’89 David Paul Brai is chef de

cuisine at Al Dente Restau-

rant for Foxwoods Resort Casino in Con-

necticut. Khris Durso is the regional

manager for Landry’s Restaurant, Inc. in

Houston, TX. Kathryn Ross is general

manager for The Black-eyed Pea Restau-

rant in Houston, TX.

Follow Your CIA ConnectionsBy Jonathan Hayward ’95

Cooking was a mid-life career choice for me. I had

owned and operated a small road-paving business and

after 17 years I knew there were more stimulating and

creative avenues to pursue in life. Fortunately, at age 35, I

was in good enough physical shape to endure the rigors

of kitchen work and I had no problems handling the CIA

education experience. So, I had my CIA diploma and no

idea what I was actually going to do with it!

After graduation, my biggest dilemma was money; I had spent all my savings on tuition, board, and

living expenses. There was just enough left in the coffers to make a short move to start a new life. I

already knew from externship experience that hotel/resort work was not for me. The idea of working

garde manger for two years held no appeal.

I caught a break one day when I was talking to one of my favorite CIA chef-instructors. “Try

Charlottesville, Virginia,” he said. “It’s a small college town with several excellent restaurants.” He passed

on a CIA alumni connection to me—the executive chef at an inn outside Charlottesville. I was able to

connect with someone in Charlottesville who was going to be out of town for January and February. So I

had a roof over my head for free!

Like my heroes, the Clampetts, I loaded up my truck and moved to Charlottesville. I was there only

a couple of hours when I sought out my CIA connection, Craig Hartman ’78. I found him at the

Clifton Inn, a beautifully situated bed-and-breakfast with an amazing menu. Without an appointment, I

stuck my head in the kitchen and found Mr. Hartman. I did have enough sense not to show up during

the busy part of the day, and he spent upwards of an hour and a half giving me a restaurant map of

Charlottesville and some names to go with it. To this day, it still amazes me that a stranger took that

much time with me. I had surely interrupted his prep time—and we all know how valuable that is.

Being January, restaurants were reluctant to bring new people on board. Discouraged and reaching the

end of my list of restaurants, I headed to the C&O Restaurant. I found the executive chef—an affable

man in his 30s who also took valuable time out of his day to talk with me. He agreed to take me on for

a trial period. It was by far the best decision I have made in my culinary career. The C&O was already

well-established in Charlottesville when Craig Claiborne came to eat and wrote a glowing review for

The New York Times.

Among the many good things about my stint at the C&O was that I got to do a bit of everything—cut fish

and meat, make soups, work the line, and, for a year, work as the pastry chef. The executive chef, Thomas

Bowles, was the epitome of a patient chef, exactly what I needed at the time.

I am no longer at the C&O. I’ve moved on to equally good situations. But as I look back, it’s at the C&O

where I laid my foundation for cooking. My experience there continues to influence everything I do

today. I often reflect on the life-changing influence my CIA connections had on my life.

in 2002, the College opened the doors to the newly named and renovated farquharson hall (formerly alumni hall).

34

He recently received his C.E.C. from the

ACF. Barton Seaver was named Chef

of the Year in the November 2009 edition

of Esquire magazine.

’02 Connal McCullough is

chef-instructor at Le Cordon

Bleu College of Culinary Arts in Boston,

MA.

’03 Sei Fujimoto is executive

manager and chef for Inter-

national Dining and Cosi, Inc. Eugene

Philbin is the account manager for

MAINES Paper & Food Service, Inc. in

Conklin, NY.

’04 David Lenweaver is

restaurant manager at the

Bellevue Country Club in Syracuse, NY.

Lauren Mitterer is pastry chef/owner

of the WildFlour Pastry in Charleston,

SC. Jarrod Spangler is chef/owner of

La Pecora Nera in Ponte Bernardo, Italy.

Catch up with David at www.osteriala-

pecoranera.net.

’05 Blake Ellis is chef/owner of

Eloquent Entrees in Sarasota,

’90 James Binner was appointed

division sales manager for

Lactalis Foodservice. He is an active

member and/or holds advisory board

seats with the American Culinary

Federation, International Food Service

Executive Association, International

Food Manufacturers Association, School

Nutritional Association, and National

Restaurant Association. Kate Wilkin

Thorson is the food service director for

Flik International, a member of Compass

Group North America. Kate is married

and has two boys, ages 10 and 8.

’91 Steven Welch recently

accepted the position of execu-

tive chef for Cabbage Key, a destination

island in southwestern Florida that has

been featured on the Travel Channel.

’92 Philip L. Mastin is

executive sous chef for the

Piedmont Driving Club in Atlanta, GA.

He has responsibility for the major events

and tournaments during the fall. Phil was

selected by the Atlanta Chapter of the

ACF as the 2008 Chef of the Year. David

Pacifico is official caterer for the TV

show Law and Order: Criminal Intent.

’97 Mario Doreste is chef de cui-

sine at Canajoharie Country

Club in Canajoharie, NY. John Schmitz

is the executive chef at Centerplate in

Frisco, TX.

’98 David Oren is director of

dining services for Sodexo

in Bethlehem, PA. Christopher S.

Kozlowski is chairman of the board

of the New Hampshire Lodging and

Restaurant Association—the youngest in

the Association’s 95-year history.

’99 Deborah Jones is executive

chef at Olio Restaurant in

West Stockbridge, MA.

’00 David Lani is executive chef

at The Terrace in Henderson,

NV. He was recently voted “best caterer”

in Henderson. Sasha Rodriguez

Miranda recently opened Miranda

Restaurant in Brooklyn, NY. She also got

married in May 2009.

’01 Matthew D. Ona is executive

chef at Romora Bay Resort

and Marina in Harbour Island, Bahamas.

FL. He is proud to announce the opening

of the Savory Street International Café

and Bakery, also in Sarasota. Matthew

Ianetta is restaurant chef running Sear

restaurant in the Atlanta Marriott Mar-

quis in Atlanta, GA. The hotel recently

underwent a $134 million renovation,

giving the restaurant a 350-seat capacity.

’06 Catherine Marczak is

pastry chef for Fire and Ice on

Toby Creek in Trucksville, PA.

’07 Melinda Hawks has been

promoted to production sous

chef for Abigail Kirsch, Inc. She married

Daniel McCullough ’07 in January

2010. Daniel is now part of the dining

room team at the Blue Hill Stone Barns,

in Pocantico Hills, NY.

’08 Jorge Luis F. Hernandez

is chef/cook at Minibar by

José Andrés in Washington, DC. Kaitlyn

Lennox is pastry chef for BLT Steak

in White Plains, NY. She was recently

featured on NewYorkSocialDiary.com.

John Pickett is a line cook at the Blue

Pear Bistro in West Chester, PA.

AND THE WINNER IS…

To read and enjoy the stories that received an honorable mention, please visit www.ciaalumninetwork.com, the site for CIA alumni news.

So many of you submitted such great stories about your most embarassing, surprising, or

hilarious moments at work to the Hyde Park® Collection Carving Set Contest that we decided to

award two runner-up prizes as well. Each runner-up will receive a Masters Collection™ 3½ inch

Paring Knife. Enjoy these funny and charming stories…we certainly did.

Runner-up: James B. Hassell ’96While a student at the CIA, I worked at the Depuy Canal House in nearby High Falls, NY. One afternoon, as I was busily prepping, the phone rang. It was the kitchen phone, so I was caught a little off-guard when the caller started talking about a reservation she had for eight people. She said there had been a death in the family. Anxious to get back to my prep, I quickly did the math in my head and said, “So there will only be seven for dinner?” “No,” she replied. And after an unusually long pause said, “We want to cancel.” Oops.

First Place Winner: Joe Tomei ’73I was executive chef of a restaurant in Brea, CA. While getting prepped for a large Sunday brunch for 300–400, I asked my assistant line cook—an inexperienced kid who wanted to learn about cooking—to put two eggs in each ramekin so we’d have them readily available for poaching and sautéing. He was to fill as many ramekins as would fit on an 18- by 36-inch baking sheet.

After 10 minutes he returned looking confused. “I could only get one egg to fit in each ramekin,” he said. I didn’t understand until I looked at the sheet pan full of ramekins. He had filled each one with a single egg still in its shell! No wonder he couldn’t figure out how to fit the second egg! I never forgot this story.

Runner-up: Sean J. Moley ’96Right after I graduated from the CIA, I was working at the Four Seasons Hotel, New York City. As the evening pastry line cook, it was my job to create a fabulous daily dessert special. A woman dining with actor Sean Connery asked for my special of the evening. As the waiter handed the dessert to Mr. Connery’s guest, he said, “Sean made this especially for you.” Sean Connery replied, “Well, I am a good actor but she will never believe I pulled that off.” The waiter explained that my name was Sean as well, and we all had a good laugh.

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

Alumni Relations Admissions Advancement CIA Web Sites 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

SIX1 2 3 4 5 6Great Reasons to Attend These Events...

Mingle Laugh Learn Network Dine Connect

National Restaurant Association Show May 22–25, 2010 McCormick Place, Chicago, IL Join us at the Chicago Alumni Reception.

8th Annual CorCIA Food, Wine & Golf Event June 21, 2010 Albany Country Club, Voorheesville, NY Proceeds to benefit both CIA and Cornell student scholarship funds.

2010 Alumni Reunion September 24–25, 2010 Hyde Park, NY campus Watch the Web site for information about Reunion 2010.Visit www.ciaalumninetwork.com

for information about all these events.

New England Foodservice & Lodging Expo

March 14–16, 2010 Boston Convention & Exhibition Center, Boston, MA

Join us at the Boston Alumni Reception.

Boston, MA Alumni Reception

March 14, 2010Prudential Center, 800 Boylston Street

Hosted by jason banusiewicz ’04.

Washington, DC Alumni Reception

April 12, 2010 Good Stuff Eatery hosted by spike mendelsohn ’05.

Date post:	26-Mar-2016
Category:	Documents
Upload:	liz-beals
View:	217 times
Download:	1 times

Famous on Page 8

Documents