ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA

No. 66, June 2014

Inside the New CIAWhat’s here, what’s coming

6 Women in FoodserviceGrowing skills to meet the job

22

Casting a Wide NetTale of an activist chef

28Temple GrandinTriumph over the seemingly impossible

20

6

Across the PlazaIn Their Own Words | Leadership Awards | Following the

Presidential Trail | ReThink Food Conference

14

Education for LifeOut of Africa—An Expat’s Adventures | Book Shelf

24

Gifts at WorkGhirardelli Chocolate Discovery Center Why Give? | Giving’s Impact

29

Class NotesClass Notes | In Memoriam | CIA Capital Campaign

32

28

20

29

22

www.ciaalumninetwork.com4

When I think about my college days, the first thing I remember is my freshman

dorm room. It had a window overlooking the quad. I’d sit on the windowsill,

study for exams, watch people playing Frisbee®, and observe the Wisconsin

weather turn from sunny to stormy in an instant. I remember one particular

late afternoon when a storm came up so quickly it caught students completely

by surprise. They began to rush across the quad in search of shelter. The

brilliant flash of a lightning bolt that had touched down in the middle of the

quad temporarily blinded me. When I could see again, I noticed what looked

like the pieces of a Frisbee, shattered and scattered across the grass. No one was

hurt during the storm, but oh, what an indelible memory!

For CIA alumni, memories may include a hilarious mishap in the kitchen,

skateboarding across campus, picking herbs from one of the gardens, or riding

a jelly roll pan down the snowy hill towards the Hudson River. Somewhere,

inside each of us, reside the images and feelings that we associate with our time

in college. But, of course, nothing stays the same, and the CIA is no different.

Every one of our campuses has changed since you were here, and the Hyde

Park campus is currently experiencing a major transformation.

In this edition of mise en place, I thought it would be fun to show you some of the

significant changes we are making. Most of them have been made possible by

contributions to the ongoing Building on Excellence Capital Campaign (check

out the inside back cover for more info). We’ve already shown you the four

edible gardens planned for the campus. But, there is so much more to share.

Take a look at what we’ve done with the place! And remember, you are always

welcome to come back to campus for a visit, and make some new memories.

Nancy Cocola

Editor

n_cocola@culinary.edu

Mission Mise en place is the college magazine for alumni and friends of The Culinary Institute of America, and reflects its principles and core values. Its mission is to foster a mutually beneficial and enduring relationship between the CIA, its alumni, and friends by:

Providing information of interest about the college, its alumni, faculty, and students.

Presenting substantive, balanced, and accurate coverage of major issues and events concern-ing the college as well as highlighting alumni leadership and contributions to the foodser-vice industry.

Creating a forum to help alumni network and build community.

©2014 The Culinary Institute of America All rights reserved.

Photography: Neil Kiekhofer, Phil Mansfield, and Thomas Schauer

mise en place® No. 66, June 2014

Nancy W. Cocola, Editor

Leslie Jennings, Designer

Dr. Tim Ryan ’77 President

Dr. Victor Gielisse Vice President— Advancement and Business Development

Mark Ainsworth ’86

Brad Barnes ’87

Sue Cussen

Lynne Eddy

Heather Kolakowski ’02

Chet Koulik

Dr. Chris Loss ’93

Douglass Miller ’89

Anthony Nogales ’88

Jennifer Stack ’03

Editorial Board

Lea Aclan ’13

Eric Jenkins ’13

Gail Jones

David Lease ’84

Contributing Writers

Nondiscrimination Statement: The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. Should you require further information, please visit http://ciachef.edu/consumer-information.

5

Honoring Our First African-American GraduateBy Eric Jenkins ’13

The Culinary Institute of America

opened its doors in 1946, specifically to

provide culinary training and careers for

returning World War II veterans. In that

very first class was a young man by the

name of Jefferson Evans—a man who had

proudly served our country in that war.

At a dinner in Ristorante Caterina de’

Medici on February 22, 2014, the Black

Culinarian Society (BCS), The Veterans

Association and Auxiliary Club, and The

Word Poetry Club united to honor and

celebrate Jefferson Evans ’47, who has

the distinction of being the first African-

American to graduate from the CIA.

The BCS gave Mr. Evans a Lifetime

Achievement Award, the Veteran’s

Association gave him the Warrior

Leadership Award, and the Word Poetry

Club gave him The Damien Williams

Impact Award in honor of Damien “Juice”

Williams, the club’s founder. Each club

felt that Mr. Evans influenced them in a

significant way.

At the same event, the clubs bestowed

Student Choice Awards, called “The

Cheffies,” on staff and faculty in four areas:

Impact Awards: Chef Richard Coppedge,

June Murchison, and Stephanie Murphy

Leadership Awards: Chef Frederick

Brash ’76, Dr. Robert Johnson, and Chef

Dieter Schorner

Achievement Award: Eric Howard and

Larry Williams

Achievement & Humanitarian Award:

Chef David McCue ’93

Mr. Evans, now 90 years old, spent a

lifetime working as a chef in restaurants,

teaching at the CIA and Johnson & Wales,

gardening, and enjoying his family. The

evening meant a great deal to him, as well

as to his daughter, Bunardy Poitier, and

son-in-law, who both accompanied him.

“Of all of the awards I’ve been given, these

mean the most because this is where it all

started,” Mr. Evans explained.

Menus, Menus, MenusAfter years behind closed doors, the

archives of more than 30,000 menus from

80+ countries are available at the Conrad

N. Hilton Library on the Hyde Park, NY

campus. They include such rarities as

handwritten recipes by famous chefs that

were given to Craig Claiborne on his 70th

birthday and a menu signed by legendary

chef Auguste Escoffier. All are available to

researchers and visitors by appointment.

To learn more about the archives, visit

ciachef.libguides.com/archives or contact

Nicole Semenchuk at 845-451-1270 or

n_semenc@culinary.edu.

cia students and faculty surround mr. evans

6

Inside the New CIAWhat does it take to continue to deliver a world-class

educational experience for our students, pursue meaning-

ful research, provide thought leadership for the foodservice

industry, and address the larger food issues facing our nation

and the world? It takes vision, discernment, responsiveness,

and, in the end, resources.

The underpinning for all change at the CIA is education—of

students, faculty, the industry, and the public. Master Plans

that encompass not only physical structures but also the

academic, research, and leadership needs of the college are

developed over time with input from many experts.

We are in a phase of great and thoughtful change at our

main campus in Hyde Park. We have:

• Formally opened the new Marriott Pavilion and conference

center

• Broken ground on the addition to our existing Student

Recreation Center that will include a brewery and new

dining facilities for students

• Built a new Library Learning Commons and enhanced our

Academic Advising Center to support student achievement

• Created labs and classrooms for the new culinary science

degree program

• United all our restaurants and cafés under The CIA

Restaurant Group

• Become the proud custodians of one of the most famous

pieces of 20th century food-art

We understand that brick and mortar buildings don’t auto-

matically translate to excellence; it’s what goes on inside

those buildings that matters. We are always aware that the

value of a CIA degree is something we must maintain and

nurture. That is why we keep innovating and developing such

programs as bachelor’s degree concentrations, new industry

conferences, and an array of lectures, demos, and cultural

events that round out students’ education—keeping the CIA

degree sought after.

For those of you who have not been back to campus since

graduation, this glimpse into the changes taking place might

make you wish you could be a student again. If you get seri-

ous about that thought, we have post-graduate opportuni-

ties in culinary science and manager-in-training positions. But

for now, let us take you inside the new CIA.

7

The Marriott PavilionWith a generous gift from the J. Willard and Alice S. Marriott Foundation and

pledges to the CIA’s Building on Excellence Capital Campaign, the college has built

the new Marriott Pavilion. The 42,000-square-foot Pavilion houses the 800-seat

Ecolab Auditorium and a state-of-the-art conference center. This much-needed ad-

dition to the Hyde Park landscape is the single largest gathering place for events on

campus. It is home to:

• Graduation Ceremonies

• World-Class Professional Conferences

• Lecture Series and Educational Symposiums

• Cultural Events

left to right: victor gielisse, richard and nancy marriott, and tim ryan

8

Food Art in the Marriott PavilionGastrotypographicalassemblageConsidered the magnum opus of renowned graphic designer and CBS creative director Lou Dorfsman,

this glorious three-dimensional ode to typography and food was originally created to grace a wall in the

dining room of the CBS office building “Black Rock” in 1966. Unceremoniously removed in the 1990s,

the piece was saved and stored by Nick Fasciano, a friend and colleague of Mr. Dorfsman, who was also

one of the original craftsmen on the piece. A long search then began to find a new home for the iconic

artwork. Some 26 years later, in 2008, the CIA declared its intention to fund the restoration, which has

been meticulously accomplished by Mr. Fasciano. The college is delighted to be able to bring this mid-

century modern masterpiece back to life. The 35-foot-long, 8-foot-high Gastrotypographicalassem-

blage has a new home just outside the Conference Center in the new Marriott Pavilion.

gastrotypographicalassemblage

9

Summer & VertumnusRenderings of the whimsical and imaginative paintings by

15th century Italian artist Giuseppe Arcimboldo have taken up

residence in the Marriott Pavilion’s 800-seat Ecolab Auditorium.

Summer was painted in 1573 while Arcimboldo was court

portraitist to Holy Roman Emperor Ferdinand I. Vertumnus,

painted in 1590, is a “portrait” of his royal patron Holy Roman

Emperor Rudolf II, depicted as the Roman god of the seasons.

Arcimbolo was considered a Mannerist—one who likes to illus-

trate the close relationship between humans and nature.

summer vertumnus

10

The Student Recreation CenterThe Egg—A Dining PlaceSo much of the CIA college experience is the joy of finding yourself sur-

rounded by others who share your deep passion for all things culinary.

Many lifelong friendships are forged here. For some time, the CIA has

wanted to create a true gathering place for its students—a place to

grab a cup of coffee, share a meal, laugh at lame jokes, and maybe

even flirt. The state-of-the-art facility that we are currently building as

an extension of the existing student recreation center is going to be just

that, and so much more.

The Egg will take the notion of student dining to a new level. It will

include a serpentining high-volume production servery; an egg-shaped

structure at which all types of ethnic food, deli, salads, pastries, and

coffees will be served; a produce marketplace where students can

purchase fresh ingredients to prepare their own meals; and a pop-up

kitchen for advanced classes to teach entrepreneurship.

Indoor and outdoor patio seating will make it easy for students to com-

fortably gather. There is even a small stage and area to show movies

at night. We have no doubt that our students will gravitate to this cool

new location built just for them.

rendering of students relaxing and dining at the egg

11

Brooklyn Brewery at the CIABrooklyn Brewery, one of America’s top craft beer makers, has joined

with the CIA to develop a small brewery within the new student

center. The Brooklyn Brewery at the CIA will house a seven-

barrel brewing system within a glass-walled environment meant to

evoke an old Brooklyn warehouse. The operations at the brewery will

be integrated into the curriculum of the college’s degree programs.

Students will be introduced to the science and technology of brew-

ing. They will learn about brewhouse practices, grain handling, malt-

ing, fermentation, beer finishing, sterilization, and packaging.

In addition to being a craft brewery for campus visitors and students

21 and older, it will serve as a research and development classroom

to create and test new beer flavors. The CIA will initially offer its own

lager and ale, along with seasonal brews, on tap at the brewery and

at the CIA restaurants on the Hyde Park campus. Brooklyn Brewery’s

famed Brewmaster Garrett Oliver and his team will be making regular

visits to the campus to assist CIA faculty in developing curriculum

and recipes.

a peek into the new brewery

12

The Library Learning CommonsThis open, comfortable, and technology-equipped space has the professional

staff, services, and resources students are looking for to advance their skills and

get the most from their CIA education, including:

•Individualandgroupstudyareas

perfect for studying or collaborating

•Tutoringservices

•Guidancewithwriting,math,and

other academic courses

•Acustom-designedkitchenspacefor

practicing knife cuts and piping skills

•Findingamentor

•Disabilityservices

•Learning,study,test-taking,andtime

management strategies

•Libraryresearchassistance

•Workshops

Whatever students need to achieve success in the kitchens and classrooms at the

CIA is now available in one inviting location in the Conrad N. Hilton Library.

The Center for Academic AdvisingWhen students have questions about their degree program, they can now get

answers in one place—the Center for Academic Advising. The Center’s team of

professionals helps students with:

•AcademicadvisingfortheAOSandBPSprograms

•QuestionsabouttransferringcreditstotheCIA

•Understandingalloftheoptionsandopportunitiesinthe

degree programs

•ChoosingtheBPSmajorandconcentrationthatbestfits

their interests and career goals

•UnderstandingthefinancialbenefitsofFastTrackBPS

Located in Roth Hall, the Center for Academic Advising was created to support indi-

vidual education goals and enhance the total learning experience for each student.

Supporting Academic Excellence

mise en place no.66, June 2014 13

The CIA’s restaurants and cafés have long been recognized

as high-quality dining experiences for our patrons. They have

always been presented to the public as, for example, “The

Culinary Institute of America’s American Bounty Restaurant.”

And while we are, and will always be, proud of the fact that

they are student-staffed and instructor-led, we have decided

to bring them out from under the shadow of the larger

institution and look at each as a standalone restaurant. We

want our patrons to think of our restaurants as their favorite

“go-to” spot for modern French, authentic Italian, American

regional, farm-to-table, and new global flavors.

Under the guidance of Waldy Malouf ’75, we have begun

to market the restaurants as, for example, American Bounty

Restaurant, part of The CIA Restaurant Group. It might seem

like only a change in semantics, but it is so much more than

that. We are working towards making our restaurants as re-

sponsive and agile as any single-site restaurant. Of course, we

have specific challenges like curriculum, hours of operation,

staffing, etc. But we have made real headway this year towards achieving our goal of CIA restaurants being top choice in their segment.

And we’ve added The Conservatory Restaurant at the St. Helena campus to our roster. As part of the bachelor’s degree concentration, American Food Studies: Farm-to-Table Cooking, the restaurant was created under the direction of renowned chef Larry Forgione ’74. The Conservatory Restaurant offers a truly unique dining experience. Diners enjoy the delicious results of students’ in-depth exploration of selecting, planting, cultivating, and preparing food grown at the CIA’s own farm and our partner farms. An incubator for innovation and flavor, the Conservatory offers meals that are an adventure for the senses.

We’ve also just celebrated the first anniversary of The Bocuse Restaurant, which continues to be a beacon of innovation on our Hyde Park campus.

Welcome to The CIA Restaurant Group.

www.ciarestaurantgroup.com

NEW YORK

TEXAS

CALIFORNIA

www.ciaalumninetwork.com14

In mise en place #64, we outlined the new

bachelor’s degree in culinary science being

offered on the Hyde Park campus. We thought it

would be fun if graduates from the first class of

the program explained, in their own words, just

what this experience has been like for them.

On the ground floor of the Colavita Center

for Italian Food & Wine, exists a place where

scientific theories and methods are in abundance,

and cleanliness is next to godliness. It is called

the culinary science program. Here in the

specialized labs and classroom, students take

fundamental culinary theories and apply science

in order to test the boundaries of food.

Something Different, Something NewWe had all heard the term food science before,

but culinary science seemed like it would be a

whole new ballgame.

“When I was only six weeks away from graduating with my associ-ate degree in baking and pastry arts, my chef conducted a demo with liquid nitrogen. I showed so much interest in how he was using science to transform the food that he approached me after class and suggested I consider the culinary science program. He didn’t know it, but I had already applied!” Kristin McGinn

“On that first day of orientation, I realized that this was not just a program about cooking and baking, or just about science. It would give us the perfect balance between science and food.” Jovany Chanying

In Their Own WordsVoices of Students in the Culinary Science Program

Into the Lab for the First TimeStudents entering the culinary science lab for the

first time didn’t know what to expect. For many

it was a revelation and so different from the

kitchens they had learned in during their

AOS program.

“When you walk in, the modern equipment, like the Rational oven and the Cvaps, jump out at you! When you enter the analytical lab, it’s just like a scene from a movie about a mad scientist, with walls of glassware, microscopes, a spectrophotometer, a centrifuge, a RotoVap—the list goes on and on!” Jovany Chanying

“It was a very inviting feeling knowing that everyone around me was just as interested in the complex science behind food as I was. I became quickly comfortable working around the laboratory and discussing scientific theory with my professors.” Kristin McGinn

Test It!Experimentation is the essence of the scientific

method, so there is a lot of experimenting

going on in the form of labs. Failure is not only

expected, it is seen as key to learning.

“When we made a mistake during our first lab, my partner and I were ready to get an earful from Chef Zearfoss and Dr. Krasnow. Instead, they came over and really tried to

help us figure out what had hap-pened. Finding the answer for the fail was encouraged.” Jovany Chanying

“During one lab, no matter how many times we tried, the thermometer would not read the desired 100° C. After many trials, we realized that the magnetic field of the induction burner was hampering the accuracy of the thermometer. It just goes to show you that nothing is certain in a scientific experiment!” Kristin McGinn

Document It!On the heels of the labs come the ever-present

lab reports. They are notorious in the culinary

science program and everyone loves to hate them.

Even so, they are recognized as an important step

in the learning process.

“LAB REPORTS! At first, they were a pain and I was unsure what I was supposed to do. But after a couple of them, I realized that I learn a lot about the topic while writing lab reports. Surprisingly, they have become fun to write.” Dana Rivera

“Most nights I’ll be rushing to finish my eight- to 10-page lab re-ports. But when all is said and done, the amount you learned from those reports is enough to push through to the next one.” Jovany Chanying

By Lea Aclan ’13

mise en place no.66, June 2014 15

It’s Not All SeriousDespite all the hard work, there is still time to

play with and enjoy food!

“I have been playing with a corn-starch slurry. It has dilatant proper-ties, which means it reacts to sheer force by tensing up and becoming much less viscous so you can turn it into a ball in your hands. But once you stop putting force onto it, it’ll turn back into a liquid. Abso-lute magic, explained by science!” Michael Camilleri

“Before each lab, we always have ‘snack time.’ One team will prepare treats for the class to nibble on. We’ve had everything from granola to carpaccio. It feels a little surreal yet civilized to stand around sam-pling cheese, and discussing the lab with your lecturers and other students.” Michael Camilleri

“At the end of every large event, meeting, or class time, we put our fists in and yell, SCIENCE!” Dana Rivera

A Taste of Things to ComeBeing a part of the culinary science program

definitely sets you apart from other job

candidates in the culinary arts and food science

fields. Students are exposed to academic and

real-world experiences that are shaping how

they see the application of their degree after

graduation.

“At the tour of the EFCO Products factory in Poughkeepsie, I was so excited to see the equipment and the machines. I began to think of other products and realized I belong in an R&D facility.” Dana Rivera

“My best experience so far was the field trip to Kraft Foods in Tarrytown, NY. We had the chance

to tour the pilot plant, roast coffee, and even develop our own Crystal Light blend.” Jovany Chanying

Ten years from today it is hoped that all of the

culinary science program graduates will look back

on their experience and discover that they learned

as much about themselves and their future career

options as they did about scientific applications

for food. It is a unique experience that cannot be

found anywhere else but the CIA.

Lea Aclan ’13 is currently pursuing her BPS in culinary science (anticipated April 2015).

Contributors: Michael Camilleri: AOS 2013, BPS Dec. 2014 Jovany Chanying: AOS 2012, BPS May 2014 Candace Li: AOS 2013, BPS Dec. 2014 Kristin McGinn: AOS 2012, BPS May 2014 Dana Rivera: AOS 2012, BPS May 2014

16

The 2014 Leadership Awards on April 24 was a glittering event filled

with fun, fellowship, and a bit of hilarity! It began in the afternoon with

a lively and interesting panel discussion at which the four honorees

shared what the “power of food”—the theme for the event—meant

to them. As day turned to night, the occasion took on a celebratory

feel. There was an amazing reception at which guest chefs representing

each of the honorees and our lead partner for the evening, aT Korea,

prepared palate-pleasing delights. Guests nibbled while they checked

out an exciting and varied array of silent auction items. It was wonderful

to see friends, have time to catch up, and relax.

What followed was a sit-down dinner at which Dr. Tim Ryan presented

the Augie® awards to each of the honorees. And then, well, the honorees

just stole the show! Chef Jean-Georges Vongerichten waving his

Augie in the air, declaring the past two weeks as some of the best of

his life. He’d just gotten a four-star review from The New York Times,

became an American citizen, and was honored by the CIA. He got a bit

emotional when he told the crowd that eight of his 10 executive chefs are

CIA graduates—one of them being his own son Cedric. Chef Masaharu

Morimoto displayed a puckish sense of humor when, after declaring

that his English was hard to understand and not nearly as good as that

of the other honorees, entertained the crowd by belting out a Japanese

fishermans’ tune that had the audience on its feet. Hamdi Ulukaya

explained how he thought he had the best job in the world as founder

of the Chobani yogurt company until he came to the CIA and met with

Dr. Ryan and our students. Then he realized he only had the second best

job in the world and that Tim had the best one! Leo Oosterveer, CEO

of Unilever Food Solutions, expressed his pride at being honored by the

CIA and his pleasure at working for a company that is setting the global

standard for corporate commitment to sustainability.

Adding to the warmth and joy of the event was the presence of

approximately 30 CIA students. They moved seamlessly throughout

the evening, helping where needed and talking with our supporters.

They were a perfect reflection of the standard of excellence of a CIA

education. All the monies raised from the Leadership Awards go directly

to the CIA’s student scholarship fund—so we can continue to educate

the best and brightest.

2014 Leadership Awards Sparkle

jean-georges and tim ryan

leo oosterveer

victor gielisse and paul shin, president, at center new york

17chef morimoto hamdi ulukaya

leo oosterveer steve ells ‘90, nate appleman ‘99, and team

charlie palmer ‘79 and tim ryan

18

Following the Presidential TrailDirecting the food world’s attention to the advances and

innovations taking place at the CIA is part of President Tim

Ryan’s job. He works to keep the college alive in the minds of

industry leaders, political decision-makers, and advocates of

higher education. Sometimes, building that awareness comes

from talking to various groups about new programs and expansion

at the college, and sometimes he builds awareness by actively

lending his insights to the work of other relevant organizations.

Every now and again, all of his hard work earns him and the

college recognition, as it did recently.

Hitting the List Nation’s Restaurant News (NRN) Power List named 50 of the most

powerful people who are leading and shaping the food world

today. Tim was honored in the category of “The Connectors:

People who are bringing together ideas, talent, and funding

in the restaurant industry.” The organization cited Tim’s

accomplishments during his 12-year tenure as president of the

CIA. NRN specifically mentioned curriculum innovation, creation

of professional leadership conferences, and the opening of two

new CIA campuses as reasons for the recognition.

Joining the BoardFor the past three years, Tim has served on the Educational

Foundation board of the National Restaurant Association (NRA).

This winter, he was elected to the Association’s Board of Directors.

By electing Tim to this position, one of the most powerful bodies

in our industry is recognizing the wide-ranging expertise he can

bring to the board. By proxy, the NRA is recognizing the CIA as

the gold standard for culinary education.

Spreading the WordThe college’s new bachelor’s degree in culinary science is creating

real buzz. Tim and Chairman of the Board Charlie Palmer ’79

spent time with New York Daily News reporter Justin Rocket

Silverman in anticipation of an article he was writing about

culinary science. They showed him the breadth of research being

done in the labs and how the work there is debunking myths and

creating products for the future. All three had a great time seeing

demonstrations of students’ research, including:

• The Reflectivity of Chocolate Following Tempering. Student research

debunked the myth that the shininess of chocolate depends

on how it is tempered. Through testing, students found that

shininess actually comes from the surface on which the chocolate

hardens (i.e., chocolate hardened on glass vs. a plastic surface).

• An Alternative Mayonnaise. Students demonstrated how successful

an alternative olive oil emulsion using milk to make mayonnaise

without the use of raw egg—which is banned by the Health

Department—could be.

www.ciaalumninetwork.com20

If you didn’t know who Temple Grandin

is and you saw her credentials—PhD

professor of animal science at Colorado

State University, world-renowned

innovator of systems for humane

treatment of animals at slaughterhouses,

author of nine books, sought-after public

speaker, and one of Time magazine’s 100

most influential people in the world—

you’d be impressed. Now add in the fact

that at age two, she was diagnosed with

autism, labeled brain damaged, and was

essentially non-verbal. Hard to wrap

your mind around that last bit of information, I know. I recently met

Dr. Grandin when she was at the Hyde Park, NY campus to talk about

her two passions—animal science and welfare, and autism. She was in

equal measures brilliant, remote, amusing, awkward, and amiable. It

was two days to remember!

It was through the persistence of Andi Sciacca, director of the CIA’s

Center for Excellence in Teaching & Learning, that a visit from Dr.

Temple Grandin A Triumph Over the Seemingly Impossible

By Nancy Cocola

Grandin was secured. From dinner

with CIA staff and faculty to a series

of lectures for our student body and

select outside groups, Dr. Grandin

broke through our barriers, engaged our

compassion, and opened our minds.

One of her lectures, primarily for

students who were in Meat Identification,

Fabrication, and Utilization

classes, focused on her work with

slaughterhouses. Referencing herself as

a visual learner, and as someone whose

autism rendered her hypersensitive to

noise and other sensory stimulation, she found she was able to “see”

the slaughterhouse experience as the animals did. She could advise

companies how to change ramps, lighting, flooring, and other stimuli

so that animals were comfortable and at peace when moving through

the slaughterhouse. A direct result of the peaceful experience for the

animals is product with good pH levels, increased tenderness, and

decreased dark cutting beef. Students were fascinated to get a glimpse

mise en place no.66, June 2014 21

into the mind of someone who saw the world in pictures, in much the

way animals do, and who took that unique attribute and invented

systems now used worldwide.

On day two, crowds swelled the Danny Kaye Theatre to hear one

of the world’s most accomplished people with autism share her own

story and offer up advice. Her essential message was that the world

needs all kinds of minds, and that it is up to families, schools, and

industry to capitalize on these strengths and unique ways of thinking.

She categorized people as pattern thinkers, photorealistic thinkers,

associative thinkers, verbal thinkers, visual thinkers, and auditory

thinkers. While acknowledging there are some people on the autism

spectrum who will never speak or interact, Dr. Grandin emphasized

the need for early speech intervention and the absolute power of

exposing youngsters to a wide variety of experiences. She believes

strongly that exposure to new experiences shows them the potential

for how their particular way of thinking can be focused to help them be

productive in the world.

Dr. Grandin recounted how when she first started attending beef

industry conferences, people just passed her by booth, trying to “avoid

the nerdy, awkward gal in the corner.” But once she was able to show

them drawings of her cattle-moving system for their slaughterhouses—

essentially letting the pictures do the talking—she had their interest and

respect. While visual thinking was and is her strength, in those days,

verbal and social exchanges were difficult.

Dr. Grandin credits her mother for unrelentingly supplying speech

therapists, tutors, and specific rules for social behavior. She also credits

one of her high school teachers for focusing on the unique strength

of her visual mind and not the weakness of her social interactions.

However, the need to function within society, and have specific rules

to live by, prompted Dr. Grandin to pen The Unwritten Rules of Social

Relationships.

It’s hard to put into words all the feelings I experienced during those

two days with Dr. Grandin. I felt admiration for her intelligence and

gratitude that her lectures taught me so much. But I think the strongest

emotions I experienced were compassion and respect. Compassion

for the child who suffered at the hands of other children, who couldn’t

understand why she was so different, and who had to fight for every

scrap of social ease she can now demonstrate. And respect for her

crusade to make us all see beneath a label to the great and unique

minds that reside within each person.

Nancy Cocola is editor of mise en place magazine.

www.ciaalumninetwork.com22

Women in FoodserviceAJ Schaller ’05

mise en place no.66, June 2014 23

On the RunFrom the very beginning of her culinary career, AJ Schaller ’05 has

embraced its pace, challenges, and excitement. She is that rare breed

of person who has a questing and creative mind coupled with a highly

organized nature. She thrives on doing more than one thing at a time.

In fact, it often looks as if she is doing the work of two women—at the

very least!

Finding Her “Sport”At nine years of age, she and her sisters began cooking family dinners

because their mother, a nurse, worked long hours. Immediately bitten

by the culinary bug, AJ was barely 14 when she landed an after-school

job at a catering company. She’d hop on her bicycle and get herself

there—all to make cheese platters and scrambled eggs. But the chef

must have recognized drive and talent, because he encouraged AJ to

think about attending the CIA and formalize her culinary education.

Throughout high school, AJ worked at a bed and breakfast with a

banquet facility. She got broad experience there and did everything

from cooking breakfast to roasting a steamship round to working

behind the front desk checking in guests. She learned a lot, but knew

it was time for that formal education.

Practice, Practice, Practice After high school, AJ enrolled at the CIA. Her experience was

filled with the exceptional relationships she developed with her

chef-instructors. She remembers Chef Frederick Brash ’76, who

taught Cuisines of the Americas and shared his enthusiasm with his

students. He also shared clean-up at the end of the day. AJ speaks

of him as “a great role model.” She remembers Chef Prem Kumar,

who was advisor to the Gourmet Society when AJ was president. He

took the group to Delaware to participate in the Meals on Wheels

Delaware competition—which they won. She recalls how his stories

highlighted multiculturalism, the importance of being meticulous in

your work and your person, and the necessity of being able to explain

why you are doing what you are doing in the kitchen. And finally,

she remembers Chef Lou Jones, who, during her year as an MIT

in Escoffier after graduation, held her to a very high standard and

also grabbed every spare moment to teach her classics, like fluting

mushrooms. Every one of these experiences helped set AJ on a path of

personal excellence and high expectations.

Making the CutAfter meeting the director of human resources for restaurant Daniel

at a CIA career fair, and performing not one but two stages, AJ was

offered an externship slot at Daniel Boulud’s eponymous restaurant in

New York City. When she got there, they put her on the canapé

station. But it was her work ethic, can-do attitude, and warm

personality that got her noticed and remembered. Knowing

that Daniel was where she wanted to work upon graduation,

AJ didn’t just hope—she kept her foot in the door by going back

down to the city on weekends to help with the restaurant’s

banquets and catering events, and volunteering for a huge Meals

on Wheels fundraiser. And then, at last, came the offer of a job.

Stepping Up to the Plate AJ’s current title with Daniel Boulud’s Dinex Group might be

culinary manager, but she is really a factotum—a master of

everything! She started out in garde manger and rotisserie,

and after just a year, moved into the catering department. Her

remarkable organizational skills did not go unnoticed when

the recipe editor left. Suddenly, AJ was being relied upon to

do everything from testing recipes to ordering and planning

food and equipment for off-site events to cooking at wine and

food festivals, and now working on the recipes for Daniel’s

cookbooks. Every time she’s been asked to take on something

new, she’s delivered.

Hitting Her StrideIt’s a fast-paced existence that AJ seems to enjoy. The past few

years have meant even more responsibilities in the form of

writing plans for staff training, sous vide HACCP plans, and

health department inspections. Plans are in the works for a new

test kitchen that will be attached to her office. There, she will

be spending time in research and development, and will have

increased interaction with the media. Her time is so valuable

that she has just been given another very motivated full-time

employee to help. This relieves her of some of the administrative

work, freeing her for other projects and travel.

Winning with GraceIn an industry where moving around from opportunity to

opportunity is common, AJ is uncommonly content to be

within the Dinex Group. “I was talking to Tim Ryan about this

recently,” AJ explained. “I am super satisfied right now because

my job has grown as I have grown.” No doubt this has occurred

because AJ’s innate drive for excellence, willingness to take

on responsibility, and desire to keep learning have made her

an invaluable asset. She also attributes her satisfaction to the

generosity and care that Chef Boulud gives to his loyal staff. “He

treats us like family,” AJ explains. It would seem that she has

found her game, and is winning with grace.

www.ciaalumninetwork.com24

By David Lease ’84

It has been 30 years since I graduated from The Culinary Institute of

America in July 1984, and I’ve spent 20 of them in foreign lands as an

expat chef. The origins of this wanderlust started innocently enough.

I wanted to expand my skills, learn a language, experience other

cultures, and travel to distant and exotic lands.

At a CIA career fair, while wearing a suit I borrowed from my

classmate Jeff Bernys ’84, I interviewed with the person in charge of

placements in Germany. I asked to go to the same hotel as Jeff, and

in 1986 I left for my first expat posting at the Hotel Bad Schachen in

Landau, Germany, on the glistening shores of the Bodensee Lake.

After a season there, I landed a job at Kempinski Hotel Gravenbruch

in Frankfurt. The large hotel had significant banquet facilities, a

one-Michelin star restaurant, and a brigade system that was alive and

well. It was necessary to conform to that discipline if you wanted to

advance. I started as a commis de cuisine entremetier in the main

kitchen. Eventually I was asked to join the team in the exclusive

restaurant, where I occupied the post of chef de partie poissonnier.

One of the sous chefs there had worked in Hong Kong and his

stories filled my head with visions of the exotic Far East. I left

Germany in 1989, just before the fall of the Berlin Wall, and

returned home to the U.S. for a brief time. But dreams of Asia

persisted. In 1992, I landed in Hong Kong imagining I’d stay for

two years, during which I’d absorb Asian food tricks and then

return to a comfortable life in the U.S. This was not to be. What

followed were postings in Shanghai, China; Phuket, Thailand;

Phnom Penh, Cambodia; Singapore; Manila and Pampanga,

Philippines; and Jakarta, Indonesia.

But the economy collapsed in 2008; things were slow and people

frightened. I found my way back to the U.S., but I had, by then,

acquired a taste for exotic locales and tax-free expat salaries. I

answered an ad through the CIA job site for a posting in Belize,

Central America—the land of the Mayans. It was an introduction

to the style of cooking that I continue to practice today—a sort of

combat-bush cookery, stripped of artifice and pretention, entirely

dependent on available ingredients and old-fashioned chefly skill.

Out of Africa An Expat’s Adventures

david (back row, far left) and his crew in lesotho. the president of the country is the man in the middle (front row) wearing the blue parka and hat.

mise en place no.66, June 2014 25

We had no particle accelerators or sphere-i-fied juices, foams, or other

trendy menu offerings. I had always had a good rapport with my local

staff, but here in Central America, it was something extraordinary.

These sons of the Mayan gods were a piratical band of swearing,

tattooed locals who were enthusiastic recipients of every skill I

could teach.

After leaving my pals in Belize, I had a brief stint as executive chef

at the restaurant where I got my first cooking experience in the

1970s—L’Auberge, in Dayton, OH. But when the restaurant closed, I

was again seeking new adventure.

I’d never heard of the Kingdom of Lesotho in southern Africa, but

when a chance arose, I jumped at it, taking a position with a Non-

Governmental Organization in the capital city of Meseru. Our goal

was to create a restaurant/training facility where we could groom

disadvantaged youth for placement in the tourism-hospitality trade.

When the yearlong contract ended, I contacted Semongkong Lodge—

“the place of smoke,” where I’d been for a brief excursion—and was

informed that they were in need of a professional chef. I am now in a

remote mountain location where there are more horses, donkeys, and

sheep than motor vehicles. My mission is to affect as much knowledge

transfer as is possible during my time here.

The Dutch and British, who colonized the Lesotho at various times

in its history, heavily influenced the small nation’s culture and food.

For example: a BBQ is a “braai” (Afrikaans), desserts are “puddings”

(British), jerky meat is “biltong” (South African), and all things luscious

are “lekker” (Dutch). Sourcing is not a major problem, as South Africa

and Lesotho produce world-class products. All the ingredients need

is a little bit of those old-fashioned chefly skills applied to them. Just

a bit of Howard “Corky” Clark egg cookery, Seymour Perlowitz meat

fabrication, and Fred van Huesens charcuterie is all you need to win

the day.

Despite the many disadvantages of expat life—power outages, water

cuts, Internet disconnects, distance from family—spending time in the

Southern Hemisphere and watching the constellation of Orion upside

down, hearing the sound of tortillas being rolled out using a beer

bottle in the early morning jungle, and seeing dainty sweets served on

a freshly cut banana leaf are all spectacular and worth it all. The world

awaits the culinary adventurer and willingly gives up its secrets to

those who eagerly seek the sensational universe of flavors.

www.ciaalumninetwork.com26

Book Shelf

L.A. Son: My Life, My City, My FoodBy Roy Choi ’97

Los Angeles is a melting pot

of cultures and cuisines,

and home to urbanite chef

Roy Choi. He is known for

being the first chef to run

a food truck that capitalized on Twitter’s

ability to instantly reach thousands. Today, Chef Choi has

a fleet of Korean taco trucks that roam the streets feeding

happy followers. This book takes the reader on a different kind

of journey through the diverse Los Angeles neighborhoods

and cuisines that punctuated Roy’s youth. The more than 85

recipes for items like homemade chorizo, kimchi, pork belly-

stuffed pupusas, and tempura potato pancakes meld the ethnic

traditions and flavors found in L.A., and will have your mouth

watering.

Cooking from the HeartBy John Besh ’92

Award-winning chef

John Besh demonstrates

the value of mentorship

in his stunning new

book. Cooking from

the Heart recalls

the places, lessons, and

mentors that shaped Chef Besh and inform

his culinary style. He mixes engaging personal narrative

with chapters that are filled with specific culinary teachings,

heartfelt memories, and delicious recipes. The 375 original and

archival photographs, along with 240 easy-to-follow recipes,

take you into John’s delicious world of food.

Olive Oil, Sea Salt & Pepper Healing with Fresh

Foods

By Jenn Crovato ’96

This beautifully

and evocatively

photographed book

focuses on delicious, nutritious

meals that are easy to make and gloriously

fresh. With an emphasis on enjoying clean and healthy food

that lets the ingredients speak for themselves, Chef Crovato

takes the reader through the steps of bringing out the natural

flavor of fresh ingredients. The healthful aspects of olive oil,

sea salt, pepper, and garlic are emphasized and presented as

key components for enhancing flavor. The book demonstrates

that uncomplicated recipes with short ingredient lists can still

produce craveable food.

Ivan Ramen Love, Obsession, and RecipesBy Ivan Orkin ’93

Ivan Ramen is

essentially two books

in one—a memoir

and a cookbook.

In these pages,

Ivan tells the story

of his ascent from wayward youth to

star of the Tokyo restaurant scene. The more than 40

recipes in the book include his signature Shio Ramen and

his most popular ramen variations. Written with equal parts

candor, humor, gratitude, and irreverence, Ivan Ramen is the

only English-language book offering an inside look at the

cultish world of ramen-making in Japan.

mise en place no.66, June 2014 27

Small Bites Big FlavorBy Eric LeVine ’90

This imaginative

cookbook from

noted catering

chef Eric LeVine

will expand

your repertoire

for all types

of gatherings. He brings

his own flair to everything from delectable

small bites perfect for a crowd to flavor-filled medium and big

bites for sit-down gatherings. The small-bites section looks

at each ingredient three different ways. Highlighting Chef

LeVine’s enticing presentations, the 200 recipes and beautiful

photographs in this book will provide you with great ideas for

your next event.

No Recipe CookbookBy Susan

Crowther ’85

The No Recipe

Cookbook is a

creative approach

to showing the

reader that

cooking is

part inspiration

and part common sense. Rather

than focusing on recipes, this lively book focuses on

culinary principles and tools for success. Ms. Crowther weaves

a unique tapestry of instruction, memoir, nutritional wisdom,

and a pinch of humor. It features original illustrations and a

forward by former CIA instructor and Certified Master Chef

Roland Henin.

In the Hands of a BakerBy The Culinary

Institute

of America

The ability to select

the right tool for

the job and use it with

precision is a key skill of the professional

baker and pastry chef. This indispensable reference

provides in-depth information on how to choose the best

equipment for any baking task. While it covers basic tools,

the book also goes into detailed descriptions of the latest

innovations for every area of expertise in the craft—bread

baking, chocolates and candies, and cakes and pastries. In the

Hands of a Baker features step-by-step instructional photographs

as well as insights and tips from top professional bakers and

pastry chefs.

Cooking at HomeBy The Culinary

Institute

of America

This book is the

perfect gift for the

foodie in your life.

It brings the CIA’s world-

renowned curriculum into the home kitchen.

Comprehensive, easy-to-use, and filled with fundamental

techniques, it is beautifully photographed. Chapters are

organized by cooking methods like braising, sautéing, pan-

frying, grilling, and roasting. Expert tips, recipe notes, and

variations are offered throughout, revealing the collective

wisdom of the college’s chef-instructors on every page. The

more than 250 accessible recipes help any food lover build a

truly impressive culinary repertoire.

www.ciaalumninetwork.com28

Casting a Wide NetIs it possible for the skills of an economist, chef, advocate, and

entrepreneur to reside within one person? They sure can, and Wendy

Stuart ’09 is living proof. Her journey to becoming co-founder of

The Wide Net Project may seem circuitous, but each step brought her

closer to the real fusion of her skills.

Before ever stepping foot at the CIA, Wendy had a degree in

economics. She developed an appreciation for systems of all kinds that

were financially sustainable. But something about the culinary world

called to her and she enrolled at the CIA. At her externship at Primo,

owned by Melissa Kelly ’88, she experienced

working in a zero-waste kitchen producing

high-end food. After graduating from the CIA,

she enrolled in the master’s degree program

focusing on sustainable food systems at the

University of Gastronomic Science in Pollenzo,

Italy. There, Wendy developed a heightened

understanding of food terroir.

Upon returning home to Washington, DC,

Wendy felt that the time had come to pull all

her experiences together. She decided advocacy

was going to be the place where her skills would be most useful,

and discovered two very pressing needs that were ripe for her kind

of activism.

Bringing Back the Bay/Nourishing the Needy The Chesapeake Bay, which comprises 11,684 miles of shoreline in

six states, is in danger. Home to 2,700 species of plants and animals,

the Bay’s fragile ecosystem is increasingly threatened by invasive

species of fish. One of the chief offenders is the non-native blue

catfish. The Bay, a huge source of income for local businesses, is being

“strangled.” At the same time, there is a great need for lean protein

at Washington’s hunger-relief organizations where, because of its

perishable nature and high cost, fish is rarely seen. “Conceptually,

it’s very simple,” Wendy explains. “There are far too many catfish

in the Bay and not enough fresh lean animal proteins available to

underserved communities. Why not turn this problem into a solution

for two different, but connected, issues?”

A Sustainable Model The Blue Ocean Institute has given the catfish its highest designation—

green—indicating that it is a sustainable species. Caught when they are

young and with a safe level of the inevitable toxins that can be found

in older and larger fish, the catfish is processed, stored, and distributed

by J.J. McDonnell, a large seafood company. When hospitals, grocers,

and universities purchase the fish at market

price through The Wide Net Project, they help

Wide Net use a significant portion of those

sales to reduce the price per pound when the

fish is sold to hunger-relief organizations.

These savings, as well as donations and grants,

enable the organization to conduct educational

programs about invasive species and related

conservation issues in the Chesapeake Bay

watershed. In the spirit of zero waste, Wide Net

takes the fish waste (skin, bones, heads) and

recycles it for pet food.

Puttin’ on the ToqueWendy knows that educating potential buyers—who often have a

prejudice against the catfish, calling up images of mud-laden animals

from the deep—is part and parcel of Wide Net Project’s role. She dons

her toque to develop recipes for restaurants and institutions, showing

them the delicious ways that the surprisingly delicate, sweet flavor of

Chesapeake Bay wild blue catfish can enhance their menus.

Wendy is a perfect amalgam of all of her experiences. She is evidence

that a broadened, unique combination of skills and interests brings

tremendous value to the table. Hers is a mind that sees connections

and brings people together. Hers is a heart that wants to improve the

situation of others. And, hers is a will that finds its way through and

around obstacles to achieve ultimate success.

the chesapeake bay

mise en place no.66, June 2014 29

By Gail Jones

As people enter the main

education building of the CIA at

Greystone, the mix of aromas is

intoxicating—and to some, there’s

nothing more evocative than the

scent of chocolate.

The Ghirardelli Chocolate

Discovery Center is one of the

CIA’s newest arenas of innovation,

created for the chefs of the

college. And the quarter-million

people who pass through the

Greystone campus in St. Helena,

CA each year will be able to

visit it. The Ghirardelli Center

offers education on the most up-

to-date practical and technical

applications of chocolate making.

Fostering a passion to master

chocolate is the mission that

drives the activities of the Center

every day. The CIA has been using Ghirardelli’s chocolate in the

curriculum at all of its U.S. campuses for a number of years. The

relationship reflects both organizations’ mutual focus on excellence,

innovation, and research and development. The CIA announced its

partnership with Ghirardelli on March 4, 2014, when the Ghirardelli

Chocolate Discovery Center was dedicated at a ribbon-cutting

ceremony featuring a chocolate ribbon. “Our vision is to change the

way consumers experience chocolate in this market,” said Martin

Thompson, CEO of Ghirardelli Chocolate Company, at the ribbon

cutting. “We really see these two prestigious Bay Area institutions

coming together to benefit both the chefs and the consumers of

the future.”

The Ghirardelli Center serves as the CIA’s classroom to train chefs

on chocolate and dessert creations. In addition, CIA students will

be welcomed to the company’s San Leandro, CA factory for tours

and “chocolate school” training.

Victor Gielisse, the CIA’s vice

president for advancement and

business development, commends

the company for its philanthropy.

“The company’s willingness

to share its extensive expertise

to educate current and future

culinary professionals is having

a solid impact on the quality of

dessert and beverage education

at the CIA,” he says. “Visitors to

the Greystone campus are having

a fun, premium experience with

delights made with Ghirardelli

chocolate.” The result will be

recipes and techniques that will

continue to impress chocolate

lovers all over the world.

Christopher Eklem, vice president

of Ghirardelli’s foodservice

division, is enthusiastic about

the potential value of the partnership. “The CIA is the gold standard

for culinary education. That means future industry leaders, artisan

chocolatiers, pâtissiers, bakers, and scientists who are already at

the top of their game will be exposed to our brand.” The affiliation

affords Ghirardelli access to the CIA’s world-class baking and pastry

expertise, and multiple opportunities for exposure of the brand across

constituencies and marketing channels—from CIA alumni and other

industry professionals, to CIA students, consumers, food enthusiasts,

and patrons of the Spice Islands Marketplace and the campus’s

restaurants and café. “We’re particularly excited about the upcoming

ideation sessions with CIA faculty centered around chocolate trends,”

says Eklem. “We’re thrilled to work with the CIA. The partnership

is bringing our brands together to elevate chocolate education to the

highest possible level.”

Gail Jones is a CIA Advancement Officer.

chocolate discovery center

the chocolate “ribbon cutting” sculpture created for the occasion by cia chef stephen durfee and appreciated by christopher eklem, vice president of ghirardelli’s foodservice division

www.ciaalumninetwork.com30

The James J. McCann Charitable TrustMichael G. Gartland, Esq. Trustee, James J. McCann Charitable Trust

What motivates the Trust to give?

Since 1969, the trustees have carried out James J. McCann’s vision

for a charitable trust supporting recreation, health, community,

religious, and educational opportunities in Dutchess County, NY.

The trust provides grants to aid non-profit organizations. We have

been privileged to serve the Trust’s goals and continue to fund

activities and projects that benefit the community and those who

live, work, and study in Dutchess County, and those who visit.

What makes giving meaningful?The Trust is especially proud of its contribution to secondary

educational institutions. The Culinary Institute of America is

the world’s premier culinary college, providing the world’s best

professional culinary education, expert faculty, world-class facilities,

and outstanding career opportunities. Our scholarship programs

at the CIA offer Dutchess County residents the opportunity to

participate in the college’s gold-standard education programs,

which serve to improve our community by developing a skilled and

talented workforce.

How do you give?“I want to help those kids.” Those were the words of James J.

McCann when organizing the Trust more than 45 years ago. With

this instruction in mind, the trust has made academic scholarships

a centerpiece of its mission. Recipients of the McCann scholarship

must demonstrate academic strength and a commitment to civic

duty and public service after graduation. In addition to successful

entrepreneurs, grant recipients include numerous teachers, directors

of non-profit organizations, and government employees, many of

whom are still Hudson Valley residents.

Why Give?

james j. mccann

mise en place no.66, June 2014 31

Giving’s ImpactJoiola ThomasAOS in Culinary Arts (anticipated November 2014)Recipient: James J. McCann Scholarship

Describe your life prior to coming to the CIA.Before coming to the CIA, I worked as a home health care aid. I was

happy that I was able to care for the elderly and unwell. They often

expressed gratitude for the personal care and assistance I provided.

Since many of the home care clients were unable to cook a meal

for themselves, I would use the skills I had to give them the gift of

nutritious food. I was very unsure of the ultimate career path I wanted

to follow, but I knew that it would have to be something I loved to do.

What motivated you at attend the CIA? My last and most dear patient, Mr. Walter Friedle, took total delight

in my meals. He constantly encouraged me to make a career of my

cooking, but I lacked the confidence. I would share my career ideas

with him and he would patiently critique each one. Walter passed

away before I could tell him of my culinary journey, but I know if he

were still living, he would be proud of the decision I made.

What has been the best part of being at the CIA?The best part of being at the CIA would be what I learn in every

classroom—“respect for the field.” Every instructor, chef, and team

leader understands that what was once a blue-collar occupation is now

a prestigious profession, and we should treat it and each other with the

highest level of respect. It’s like the medical profession, and while we

are not doctors by any means, we want to make our patrons feel good

when they are in our care.

What is your favorite college highlight?I can’t help but mention the activities and special guests that the

CIA makes so readily available to students. There are countless

opportunities for knowledge that everyone can take advantage of.

What are your plans for the future?I would like to expand the little catering project I started last year into

my own small catering company. I have one permanent client, and this

fall I had my first wedding to cater. I hope word of mouth will help me

to achieve my goals when I graduate.

How has the scholarship program helped you?Being able to go back to school seemed unlikely. But thanks to the

CIA scholarship program, it has become, and continues to be, a

reality. I am grateful for the program, the McCann Trust, and the CIA

staff who work hard to provide the information and opportunities to

students like me.

www.ciaalumninetwork.com32

’85 Richard Blitz is CEO of

Green Source Organics in

Santa Barbara, CA. Wesley Eades is an

acupuncturist/oriental medical doctor at

Acupuncture Wellness, LLC in Maitland,

FL. Richard C. Redmer is owner of

Pesto’s in Flint, MI. Elizabeth (Kas-

sirer) Ziegler and Matthew S. Ziegler

’85 met at the CIA. In September 2014,

they will celebrate their 25th wedding an-

niversary. Elizabeth is corporate executive

chef for Advantage Waypoint in Aurora,

CO, and Matthew is district sales manager

for Shamrock Foods Co. in Commerce

City, CO.

’87 Steven D. Anderson recently

published a cookbook entitled

Get Your Feet Wet in the Galley. You can find

30 of his cooking videos up on YouTube

under the name “Chef Steve Anderson.”

Lisa Minelli-Endlich was the featured

chef on the cover of the July–September

2013 edition of the United States Personal

Chef Association’s Personal Chef magazine.

She is the founder of Finally Food and Fit-

ness, where she is a personal chef taking

a holistic approach to food and well-

ness with each of her clients. Her South

’56 James Hannem is chef at

Queen Ann Catering in Madi-

son, WI. He’s been cooking for 62 years

and has done everything from serving as

a U.S. Army Mess Sargent to being a chef

in restaurants for almost 30 years to his

current job in the catering business.

’70 Loring W. Bush worked

for 30 years in the Pocono

Mountains in Pennsylvania. He has five

children, two of whom are doctors.

’73 Paul Blazine is recently

retired and residing in Colum-

bia Falls, MT. He enjoys restoring vintage

bamboo fly rods and fishing for trout in

the crystal clear streams of Montana.

Edward Fisher is inspector, sanita-

tion and safety specialist for the Florida

Department of Business & Professional

Regulation Division of Hotel & Restau-

rants in Orlando, FL.

’75 Jeffrey Cousminer is

research and development

manager for Stonewall Kitchen—famous

for its Wild Blueberry Jam—located in

York, ME. Jeffrey said he couldn’t be any

happier if he was an Oompa-Loompa

working for Willy Wonka!

’76 John W. McCarthy II is

regional director of food

service for Providence Health System

in Hood River, OR, where he has been

employed for 22 years. Peter Burton

K. Sinish is a chef-instructor for Horry

Georgetown Technical College in Myrtle

Beach, SC. In addition, he is a food and

restaurant consultant and volunteers

with Mercy Chefs, a non-profit organiza-

tion that serves healthy meals to victims

of disasters. He recently published The

Kid’s Cookbook with Chef Peter. Randy L.

Weist recently graduated from Alvernia

University, earning a bachelor’s of science

in marketing.

’77 Ben Sutton spent a very proud

and happy day surrounded by

CIA alumni as he celebrated the marriage

of his daughter Maureen Sutton ’10

to Aaron Fowler ’97. Also present was

Ken Gladysz ’88.

’79 Michael David Rosen is

regional sales manager of

Neomonde Baking Company in Mor-

risville, NC.

’80 Paul J. Hanke is owner of

the Express Station Restau-

rant in Belmar, NJ. Michael Sudak is

owner of Michael’s of Denver Catering

in Denver, CO, where he has been in

business since 1996. In addition to on-

and off-site catering, he provides healthy

school foodservice to more than 120

schools, day care facilities, and Head Start

programs on Colorado’s Front Range. He

would be happy to hear from classmates

at www.DenverSchoolLunch.com.

’81 Garry W. Fishman is self-

employed in Gastonia, NC.

Judith (Sumberg) Giuricich and Mark

Jude Giuricich ’81 met at the CIA and

married shortly after graduating. They

have two sons and have been living in

the Washington, DC area for more than

30 years, where they have owned various

restaurants and catered at all the major

museums in the area.

’82 Laura K. La Gue is an

adjunct chef-instructor for

Austin Community College in Austin, TX.

James Edisto Mitchell, Jr. is executive

chef for Midtown Oyster Bar in Newport,

RI. Ronald B. Moskovitz recently

celebrated his fourth year as a kidney

transplant recipient. He has very fond

memories of the time he spent with class-

mates at the CIA. He sends a shout-out

to fellow members of the Brown Bandits

softball team! Robert (Bob) M. Sulick

and his wife own and operate Mulberry

Street Pizza in Manchester, CT, which

recently celebrated its ninth anniversary.

Bob is also national director for procure-

ment support for Sodexo in Simsbury,

CT, where he has worked for 23 years.

’83 Steven J. Berkel is a culi-

nary arts instructor for Jeffer-

son College in Hillsboro, MO. Brian D.

Heffner retired to the Blue Ridge Moun-

tains in Vesuvius, VA. He spent his career

as executive chef at a number of locations

and traveling across the country doing

VIP events. His hobbies are volunteering

with the local rescue squad, spending

time with family and friends, fishing, and

hunting. He would love to hear from his

classmates. Contact him at bofusrescue@

yahoo.com. Joseph T. Vitelli works in

food manufacturer sales for Hudson Val-

ley Food Brokers in Albany, NY.

ben sutton ‘77 walking daughter maureen sutton ‘10 down the aisle

mise en place no.66, June 2014 33

Philadelphia chapter of USPCA won 2013

Chapter of the Year.

’89 Mark A. Delos is chief

operating officer at Mazzone

Hospitality in Saratoga Springs, NY.

Robert Harry Fahey, Jr. is general

manager/executive chef at the Univer-

sity of Maryland in College Park, MD.

Wyman L. Philbrook, Jr. is one of the

first two individuals in the U.S. to achieve

the Certified in Comprehensive Food

Safety designation from the National En-

vironmental Health Association. He was

the only U.S. recipient of the 2013 Certi-

fied Sherry Educator designation from the

Consejo Regulador de Jerez, presented

in Jerez de la Frontera, Spain. David C.

Plum and Suzanne ( Johnson) Plum

’89 were married in 1995. They have 11-

year-old twins, Anna and Malcolm. Cur-

rently, David is master plumber for Cape

Associates Inc. in North Eastham, MA,

and Suzanne is a licensed practical nurse

for Advanced Podiatry Associates in Cha-

tham, MA. Joseph A. Truex is executive

chef/partner of Watershed on Peachtree

in Atlanta, GA. Recently, Watershed on

Peachtree made Condé Nast Traveler’s list

of “The Best New Restaurants of 2013:

American South.” James Keith Walker

is sous chef for Centerplate at Lucas Oil

Stadium in Indianapolis, IN.

’92 Scott Gordon is working at

the famous Raintree Restau-

rant in St. Augustine, FL. Willis Clark

Self IV is director of member develop-

ment for VGM Club in Eagle, ID.

’94 Cornelius M. Gallagher is

director of food and beverage

operations, culinary for Royal Caribbean

International in Miami, FL. In 2010,

he was asked to serve as a graduation

speaker at the CIA. Melissa Schell-

Adkins is head pastry chef for Bellefonte

Country Club in Ashland, KY. She was

married in October 2011.

’95 Calvin L. Harris is founder/

managing partner of Inspired

Food Solutions, LLC in Miami, FL.

Angela Brit Robertson is general man-

ager of Angelina’s Ristorante in Bonita

Springs, FL.

Gloriously Gluten-Free!When a family member falls ill we often feel helpless, unable to do much

besides offer emotional support. But when you are a chef and your wife

is diagnosed with celiac disease, you can do something real and practical

that will be life-changing. That’s exactly what Peter Pollay ’95, executive

chef and owner of Posana Café in Asheville, NC, did.

The decision to open Posana Café, which offers a 100% gluten-free

menu, was easy for Peter. But ensuring that every ingredient he uses on

his seasonal menu is absolutely gluten-free is an involved process that

requires an extraordinary commitment.

Take the ubiquitous blue cheese. We consider it a lovely accompaniment

to many different dishes and think of it as naturally gluten-free. But that’s

not necessarily so. “The mold injected into blue cheese that creates that

wonderful blue color and rich flavor is sometimes cultivated on bread,”

Peter explained. “We have to be sure that the blue cheese we use is

developed with mold that is grown on gluten-free mediums.” This kind

of meticulous sourcing of every ingredient is an everyday occurrence at

Posana Café. In addition, innovations are happening in the most difficult

area for a gluten-free restaurant—breads and desserts. With a creative

baking and pastry chef on staff, Posana Café uses its own combination of

12 “flour” products to create the basis of its delicious sweets.

While a dedication to clean, fresh, and sustainably sourced food is a

focus at Posana Café, so too is the environment. The restaurant was the

first in North Carolina to be certified as green by the Green Restaurant

Association, and has since earned the organization’s three-star rating.

Peter has also helped to organize 19 other restaurants in Asheville to go

green, and to spearhead the unique relationship between the Asheville

Independent Restaurant Association and the Blue Ridge Sustainability

Institute. Together they recycle restaurant waste, including cooking oils

that are then turned into biodiesel fuel for the area’s school buses.

Peter is a lucky man. He is able to marry his passion for food, love for his

family, and sense of responsibility for the environment into a delicious,

healthy, and satisfying life.

’97 Michael Chase is executive

chef at Tuxedos and Tennis

Shoes Catering and Events in Seattle,

WA. In February 2013, the company

moved to a much larger facility with

a brand-new kitchen. Michael stays

involved with the CIA’s Admissions

Department by hosting events for pro-

spective students. Michael Domenick

is chef at Riffino’s Restaurant in Baton

Rouge, LA.

’98 David S. Haick is executive

chef at Whiteface Lodge in

Lake Placid, NY. Suk-Jae Lee is chef/

owner of KoMo KoMo Korean French

Kitchen in Carey, NY, which he owns

and runs with his wife El. The restaurant

will soon be celebrating its second

anniversary!

’99 Salvatore Cucullo is

owner/executive chef of

808 Bistro in Scarsdale, NY. Jeremy

D. Lafond is executive chef at Mission

American Kitchen and Bar in Minneap-

olis, MN. He has two children, Ella and

Gaven.

’00 Erik (Rick) Armstrong

is expeditor for Tamarack

Grill at Burke Mountain in East Burke,

VT. Samuel E. Cross III is campus

executive chef for Sodexo at Wichita

State University in Wichita, KS. He

has two children, Samuel and Addison.

David Forcinito is account manager for

Foley Fish, a specialty seafood purveyor

in Boston, MA. Yuri Mark Sanow is

executive chef at Hooter’s in Lakewood,

CO. Melanie Ann Wanders is baking

and pastry instructor for King Arthur

Flour’s Baking Education Center in Nor-

wich, VT. She has two children, Wilhelm

and Zachary.

’01 Michael Curtis is restaurant

manager for Joseph’s Steak-

house in Hyde Park, NY. The restaurant

was recently rated #1 in Hyde Park by

TripAdvisor.com and received Trip Advi-

sor’s 2013 Certificate of Excellence. Evan

Hublard is executive sous chef of The

Seelbach Hilton in Louisville, KY.

cia fellow philip jones preparing thanksgiving dinner with brother-in-law peter

www.ciaalumninetwork.com34

’02 Leah (Metzgar) Brown is

a pastry chef-instructor at Ni-

agara Falls Culinary Institute in Niagara

Falls, NY. She has three children, ages

seven, three, and one. Cody Michael

Williams is food service program

manager for the Sonoma Valley Unified

School District in Sonoma, CA.

’03 Anthony Linda III is execu-

tive chef of Cousin Mario’s

Restaurant in Mays Landing, NJ. Chad

Michael Ream is chef at Falcon’s Nest

at Omni Amelia Island Planation in

Amelia, FL.

’04 Nicholas Clayton Wilson

was a contestant on Food

Network’s Guy’s Grocery Games in

October 2013.

’05 Donald McBath III is chef/

owner of Mirasol Southwest-

ern Mountain Cantina in Winter Park,

CO, a fast-casual restaurant dedicated to

local and sustainable ingredients. Molly

Rygg is executive chef at the world-re-

nowned Amansara Resort in Siem Reap,

Cambodia.

’06 David Eanes is a food pro-

duction manager for Aramark.

He married in July 2013 at the Glen

Foerd Mansion and Estate in Philadel-

phia, PA. Alison (Anthony) Matis and

Michael A. Matis ’06 met at the CIA

and were married in May 2010. Michael

is sous chef at Yardbird Southern Table &

Bar in Miami, FL, and Alison is food and

beverage director for Hilton Key Largo in

Key Largo, FL. Their first child, Charlotte,

was born in December 2013.

’07 Derek Corsino is teach-

ing baking and pastry arts at

Stratford University’s Falls Church and

Alexandria, VA campuses. Daniel Adam

Nurick traveled the world for two years

after graduation, studying both culture

and cuisine. When he returned to the

U.S., he married and began working as

front-of-house manager at Society Café

Encore in The Wynn Resort and Casino

in Las Vegas, NV.

’08 Bree Brown-Rosa is chef/

owner of Baking By Bree,

a personal chef and baking service in

Bronx, NY. She welcomed son Christo-

pher in October 2010. Bree is also a New

York City paramedic. Jonathan Fike

is executive chef at Eisenhower Medical

Center in Rancho Mirage, CA. Rob-

ert Hernandez and Abigail Esther

McLemore ’08 were married in Novem-

ber 2013 outside of Dallas, TX. Grace

S. Martin is baker of artisan breads at

Café Pierrot, Andover, NJ. Tanner Cale

Townsend is co-owner of The Crafted

Kup in Poughkeepsie, NY and Cafeteria

Coffee House in New Paltz, NY.

’09 Laura Deurer and Mat-

thew Gilbert Rothlein ’09

have recently become engaged and will

be married in July 2015. Brian Finch is

chef de cuisine for Aramark in Virginia.

He got married in May 2012 and wel-

comed his first child in December 2013.

Jessica Jae Smith is the owner/pastry

chef at Different Blend Bakery, LLC, a

gluten-free bakery in Schenectady, NY.

William Roger Smith III previously

worked at John Besh’s Restaurant August

in New Orleans, LA. He was part of the

opening team of the new Asian-fusion

restaurant called Mopho in the mid-city

district of New Orleans, where he is sous

chef. He describes the restaurant opening

as “very exciting and a lot of hard work!”

’10 Paula De Pano passed her

Court of Master Sommeliers

(CMS) Advanced Exams at The Breakers

in Palm Beach, FL in August 2013. She

is now one of six Advanced Sommeliers

in North Carolina, working at the Forbes

Five Star, AAA Five Diamond, and Relais

& Chateaux Grand Chef, Fearrington

House Restaurant just outside of Chapel

Hill, NC. She also holds the Wines

and Spirits Educational Trust (WSET),

Advanced Level certification, passing the

exam with distinction. She is a Master

Sommelier candidate with the CMS

and will be pursuing the diploma level

course with WSET next year. Brandon

Truesdale has spent the past two years

training at Army installations in the U.S.

and abroad as a part of the U.S. Army

Morale, Welfare, and Recreation Devel-

opmental Chef program. He was selected

out of more than 2,000 applicants. He

Kurt W. Remus, Jr. ’51

Leon Weinberg ’51

Ralph Francis Wolf ’52

Jon P. Zachadnyk ’56

Carmen Cecere ’57

David L. Lagerstedt ’58

Ronald Baldini ’59

Thomas M. Ruhlin ’59

Earl Alphonso Sewer ’59

Robert Allen Smith ’60

Paul Liss ’65

Albert Earl Palmer, Jr. ’66

John Merrill Goddard ’67

Fred J. Fatino ’69

Wilfred Phillips ’69

Kenneth L. Tokar ’69

Michael H. McGeary ’71

James Russell Akers ’73

Kevin T. Keane ’73

Stephen Maiorana ’73

Leslie Darryl Prickett ’73

Rene J. Sienkiewicz ’73

David A. Powers ’74

James Julio Anderson ’75

Karen A. Jensen ’75

Gabriel A. Risco ’76

Michael Everett ’78, CCC

Wayne Joseph Eddy ’79

Daniel J. Kwirant ’81

John Lloyd Whitney ’81

John Roy Black ’85

Carol Kayce Fugita ’86

Hisham Leon Aad ’90

Charles Post ’92

Walter D. Forrester III ’94

Lynda L. Spina ’94

Stephen Anthony Horan ’96

Jesse Dunbar Cook ’04

James Thomas King ’11

Waldy R. Torres ’11

In Memoriamis currently executive chef for the West

Point Club at the United States Military

Academy in West Point, NY.

’11 Roland Edward Abanico

is junior sous chef of Hotel Je-

rome, an Auberge Resort in Aspen, CO.

’12 Alexander John Holyk is

back server/food runner at

The Little Nell in Aspen, CO. Alyssa

Scarpelli is research and development

chef for Charlie Baggs Culinary Innova-

tions, a premium culinary consulting firm

for the global food industry in Chicago,

IL. She is on a team that is working on a

major redesign for the Hard Rock Hotel

in the Dominican Republic. Theadora

Vengrin is executive chef at Kincao in

Campbell, CA.

’13 James Mitchell Bolt is

bartender at The Gin Joint in

Charleston, SC. Ryan Matthew Teleha

is sous chef for Wood & Wine in

Avon, OH.

Almost 40% of CIA

students are referred by our

alumni! Any prospective

student you refer is eligible

to receive a $1,000 Alumni

Referral Scholarship as

well as other scholarship

opportunities. You can

change a life. It’s easy.

Just visit www.

ciaalumninetwork.com/refer

You Make A

Difference!

CAPITAL CAMPAIGN

The CIA’s BuILdING oN exCeLLeNCe CAPITAL CAMPAIGNas a cia alumnus, you are at the center of our incredible, interconnected food world. please join your alma mater in connecting your passion for excellence with a commitment to what really matters...

• Continuing to provide the gold standard of culinary education

• Delivering thought leadership to the industry

• Supporting high-impact research

• Attracting talented faculty

• Expanding scholarship opportunities so we can attract the best and the brightest students

Your gifts to the Building on Excellence Campaign have already begun to have an impact. Your help has supported…

•TheconstructionandopeningoftheMarriott Pavilion with its Ecolab Auditorium

•Newbachelor’sdegreeconcentrationsinFarm-to-Table Cooking (Greystone) and Latin Cuisines (San Antonio)

•OpeningofThe Bocuse Restaurant

•OpeningofThe Conservatory Restaurant

•Increasedendowmentforscholarships and financial aid

•TheGhirardelli Chocolate Discovery Center opening

•ThefirstMenus of Change Leadership Summit with our partner, Harvard School of Public Health

•Breakinggroundonanextensiontotheexisting Student Recreation Center

But we have not reached our goal yet. to be part of the building on excellence campaign, please contact the office of advancement and business development at advancement@culinary.edu or 845-905-4275.

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

Alumni Relations Admissions Advancement CIA Websites Career Services Registrar Professional Development General Information 845-451-1401 1-800-285-4627 845-905-4275 ciachef.edu 845-451-1275 845-451-1688 1-800-888-7850 845-452-9600 ciaalumninetwork.com ciagiving.org ciaprochef.com ciarestaurants.com

Fall in the Hudson Valley is not to be missed! The leaves are on display, and there is no better time to visit and check out all the changes taking place the CIA’s main campus in Hyde Park.

Don’t miss the chance to mix and mingle with friends. Mark your calendar to join us the weekend of October 24. Log on to www.ciaalumninetwork.com for more details and to register today!

2014