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ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA
No. 71, February 2016
Eating for the Future
2Keep the Momentum Going!Gifts to the Building on Excellence Capital Campaign
continue to help sustain the worldwide prestige of your
CIA degree and help the CIA grow its programs.
Last fall, the CIA acquired the well-known property
that once served as Copia: The American Center for
Wine, Food and the Arts in the city of Napa, CA. This
acquisition will help extend the CIAs reach and message
to a broader audience and will be considered part of the
CIAs California campus.
The CIA at Copia will be a focal point for wine and
food enthusiasts to experience wine country, and will
accommodate the strategic growth of our world-class
education programs. It will also serve as headquarters for
the colleges Food Business School.
After almost seven decades, you and the CIA have truly
changed the way the world looks at food. Lets keep it
going! Please give today at www.ciagiving.org or
by calling 845-905-4275.
$100 MILLION
50 MILLION
1 MILLION
85 MILLION
3mise en place no.71, February 2016
Eating for the FutureConnecting health & sustainability
6
Alumni Homecoming 2015A good time was had by all
20
Giving It All AwayNewmans Own philanthropy, a model for giving
29
Lessons from the LineDelicious plant-forward menus
9
6 9
4Notice of Nondiscrimination: The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. The following Civil Rights Compliance Officers at the CIA have been designated to handle inquiries regarding the nondiscrimination policies:Title IX and Age Discrimination: Joe Morano, Senior DirectorFaculty Relations845-451-1314, [email protected], OfficeRoth Hall, Room S-324Section 504/ADA: Maura A. King, DirectorCompliance845-451-1429, [email protected], OfficeRoth Hall, Room S-351Mailing address: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538Should you require further information, please visit www.ciachef.edu/non-discrimination-statement.
22 27
Across the PlazaFollowing the Presidential Trail | Hops & Heat | Tidbits
Book Shelf | Kudos
14
Education for LifeWomen in Foodservice | Baking in the French Presidential
Palace | Menus of Change and Worlds of Flavor
22
Gifts at WorkAlumni Champions | Restaurant Associates & the CIA World-Class Market Nurtures Culinarians | Giving It All Away Why Give | Givings Impact
26
Class NotesClass Notes | In Memoriam
32
mise en place no.71, February 2016 5
Whole grain. Just the name used to make me shudder. But cut me a little slack.
I grew up when classic white Wonder Bread was all the rage. It was so filled
with air that each slice could be squished down until it was thin as a pancake.
Putting mayonnaise on your sandwich meant deliciously soggy splotches in the
center of the slices by the time you made it to the school lunchroom. At the
time, we considered these attributes to be assets!
In the 80s, while under the spell of a vegetarian, I ate my first whole grain
breadBaldwin Hill. We could only purchase it in health food stores. It was
dense, flavorful, and made a delicious grilled cheese sandwich, especially if you
used Jarlsberg cheese.
Subsequent years saw a proliferation of different grains, legumes, and rice in
markets. Whole wheat, whole grain, seven grain, spelt, brown rice, quinoa,
green lentils, Himalayan red rice, and on and on. I was not only confused
about what each of these items was, but also how to cook them. I learned out of
necessity, because the vegetarian who cast that spell became my husband. But
today, faced with the realization that we must do more to cultivate the types of
food that are sustainable for our planet as well as for our health, Im determined
to put even more of these flavorful alternatives on my plate and find creative
ways to do that.
This issue of mise en place explores the complex issue of growing food for our
health and the health of our planet. It also reveals some of the ways in which the
CIA is integrating this worldwide imperative into our curriculum.
Enjoy!
Nancy Cocola
Editor
Mission Mise en place is the college magazine for alumni and friends of The Culinary Institute of America, and reflects its principles and core values. Its mission is to foster a mutually beneficial and enduring relationship between the CIA, its alumni, and friends by:
Providing information of interest about the college, its alumni, faculty, and students.
Presenting substantive, balanced, and accurate coverage of major issues and events concern-ing the college as well as highlighting alumni leadership and contributions to the foodser-vice industry.
Creating a forum to help alumni network and build community.
2016 The Culinary Institute of America All rights reserved.
Photography: ARTonFILE.com
mise en place No. 71, February 2016
Nancy W. Cocola, Editor
Leslie Jennings, Designer
Dr. Tim Ryan 77 President
Dr. Victor Gielisse Vice President Advancement and Business Development
Brad Barnes 87
Kate Cavotti
Sue Cussen
Lynne Eddy
John Fischer 88
Eric Jenkins 13
Dr. Chris Loss 93
Douglass Miller 89
Ted Russin
Denise Zanchelli
Editorial Board
Elly Erickson
Gail Jones
Deirdre Rieutort-Louis 14
Allison Righter
Contributing Writers
6 www.ciaalumninetwork.org
7mise en place no.71, February 2016
By Allison Righter, MSPH, RDNHow we should eat and how our food choices affect both our health
and the health of the planet confront us today in ways they never
have before.
One can easily feel bogged down reading headlines about the
rising obesity rates and health care costs in the United States, or
about the environmental crises that continue to pose a threat to our
planet and its finite resource base. These enormous public health
and environmental challenges may seem completely unrelated
and insurmountable, and we often treat them as such. People who
are passionate about solving these issues work feverishly within
their respective domains to effect change as best they can. But the
complexity of these issues and the puzzle-like way they interact
often leave the rest of us shrugging our shoulders and continuing our
personal business as usual.
Connecting the DotsIn the words of the great American author, farmer, and activist
Wendell Berry, Eating is an agricultural act. These words urge us to
make the connection between our plates and our farms, and to link
our eating to the way our food is grown. As individual consumers, we
make decisions about food every day, at least three times a day. And
chefs play an increasingly critical role in influencing food choices as
Americans spend more than half of all food dollars eating out and
buying prepared foods.
When we dig deeper and connect the dots within our complex
modern food system, we can begin to understand how and why
food production is a major contributor to greenhouse gas emissions
(GHG) that are accelerating climate change worldwide. We already
know that what we eat determines our health and risk of disease.
But what we now embrace, in a fortuitous convergence of nutrition
and environmental science, is that the same basic dietary pattern
that underlies the best human health outcomes also offers significant
environmental advantages.
The most pointed example of this convergence relates to meat
consumption and production. A large and growing body of nutrition
research supports that a high consumption of meatparticularly red
and processed meatleads to an increased risk of diet-related diseases,
including heart disease, type 2 diabetes, and certain cancers.
Environmental researchers have independently documented the toll
that industrial meat productionagain, particularly red meathas
caused to earths land, air, and water resources. In order to feed
a growing populationexpected to reach nine billion people by
2050with an increased demand for meat and animal products,
experts estimate that we would need to more than double our global
food production. Given diminishing agricultural land and changing
weather patterns, achieving this goal becomes even more unrealistic.
Therefore, reducing meat consumption among developed nations is a
primary demand-side dietary change that can have dramatic effects on
improving health and stabilizing climate to ensure food availability for
future populations.
Long-term Food SecurityEnvironmental sustainability as it relates to long-term food security
has become the topic of much debate throughout the recent updates
to our countrys national dietary guidance. In February 2015, the
Dietary Guidelines Advisory Committee (DGAC) released its long-
awaited scientific reportDietary Guidelines for Americansthat informs
recommendations for what Americans should eat. For the very
first time since this process began in 1980, the advisory committee
acknowledged the connection that promoting health and providing
food security for present and future generations will depend on
agricultural practices that conserve earths limited natural resources.
The DGAC boldly concluded that, a dietary pattern that is higher in
plant-based foods such as vegetables, fruits, whole grains, legumes,
nuts, and seeds, and lower in animal-based foods, is more health-
promoting and is associated with lesser environmental impact (GHG
emissions and energy, land, and water use) than is the current average
U.S. diet. This inclusion of sustainability language into the DGACs
scientific report sparked unprecedented public interestnetting more
than 29,000 comments submitted by prominent organizations and
individuals expressing their overwhelming support.
Going Plant-ForwardThis represents a collective shift in our understanding and promotion
of healthy diets toward a more plant-forward, Mediterranean-style
dietary pattern, which other prominent organizations, such as the
Harvard T.H. Chan School of Public Health through its Healthy
Connecting Health & Sustainability
There are many great resources for further reading about our complex
food system and menu-driven solutions to some of our most pressing
health and environmental challenges. Here are just a few:
The Menus of Change initiative, led by the CIA and Harvard, has
excellent information and practical tools for driving change in
foodservice operations: www.menusofchange.org
Michael Pollans books: The Omnivores Dilemma and
In Defense of Food: An Eaters Manifesto
For choosing healthy and sustainable seafoodMonterey Bay
Aquariums Seafood Watch: www.seafoodwatch.org/ or
Environmental Working Groups Consumer Guide to Seafood:
www.ewg.org/research/ewgs-good-seafood-guide
Good Food, Healthy Planet campaign from Friends of the Earth:
www.foe.org/projects/food-and-technology/good-food-
healthy-planet
SPE CertificationAn independent, third-party certification program
and consulting company, SPE is focused on nutrition and sustainability
in foodservice establishments: specertified.com
8 www.ciaalumninetwork.org
Eating Plate, have been recommending for many years. The
healthfulness of this eating pattern, which emphasizes an abundance
of plant foods; moderate amounts of seafood, poultry, olive oil,
and wine; and small amounts of dairy and red meat, has been
corroborated by more than 50 years of research.
The most recent and compelling research, a large-scale randomized
controlled study conducted in Spain, found that the risk of
cardiovascular disease was reduced by 30 percent in the two
intervention groups that ate a Mediterranean dietsupplemented with
additional olive oil or nutscompared to those in the control group.
The environmental benefits of making this dietary shift would also be
significant.
Given the complicated political process behind the completion of
the final version of Dietary Guidelines for Americans, we may not see
environmental considerations embraced in our countrys wide-
reaching governmental feeding programs. And while the 2015 process
has marked a huge step forward in our ability to communicate
these interrelations, there is still a long road ahead in putting these
recommendations into realistic action.
For example, some experts contend that if every American were to
increase their seafood consumption to the recommended level outlined
in the current Dietary Guidelines, there would not actually be enough
seafood available to support this shift. Given the diminishing supply
of global wild fisheries and concerns about the negative impact of
the rapidly expanding farmed fish industry, the Dietary Guidelines
should be steering Americans toward seafood choices that will be
most beneficial for optimal health and for the preservation of a safe,
abundant seafood supply for generations to come. At present, the
Dietary Guidelines lack that level of depth on this and many
other issues.
Chefs Must LeadWhile the governments recommendations may be slow to catch up,
consumers and chefs alike have considerable power to effect change.
Author and advocate Michael Pollan reminds us to make every food
choice matter by voting with our fork.
By becoming more informed consumers, foodservice providers, and
educators who connect the dots across these complex food issues,
we can make deliberate choices that will collectively turn the dial
toward a healthy and sustainable food system. Chefs have a unique
opportunity to accelerate shifts in what we eat in the U.S. towards
more plant-forward choices that are also delicious and satisfying, and
provide better business results for the food industry. Change is in the
air and, even more important, on our plates.
Allison Righter, MSPH, RDN is a lecturing instructor of culinary science at
the CIA.
9mise en place no.71, February 2016
Sparkling silver trays in hand, freshman students chat animatedly as
they wait their turn on the Jones Dairy Farm Line in The Eggour
spanking new dining and gathering place on the Hyde Park campus.
There are lots of dining options at The Egg, but it is on the Line where
we put into action the principles and concepts that have come out of
two of the CIAs thought-leadership conferencesWorlds of Healthy
Flavors and Menus of Change. And its on the Line that students in
the high-volume production cookery class learn the value and delicious
potential of a plant-forward menu that highlights the importance of
balanced and blended ingredients. Our goal is to introduce this type
of craveable food into the curriculum and students daily meal planin
essence teaching by example.
The approach includes:
Reducing animal protein by blending meat and plant products (i.e.,
hamburgers made of beef and barley mix)
Increasing plant products on sandwiches
Using only whole wheat breads
Reducing simple carbohydrates (i.e., introducing cauliflower into a
dish that was formerly predominently potato)
Adjusting portion sizes to appropriate levels
Treating decadent items like bacon and cheese in a balanced way
so they appear in moderation and not all at once, thereby reducing
fat intake
Non-commercial foodservice providers like employee cafeterias and
schools are looking for ways to offer their clients sustenance and
health, deliciously. That sector is a major employer of our graduates.
So one of our primary objectives is to educate our students to
innovate this type of food and lead the way for the growing number
of people looking to eat in a healthy way for themselves and for
the planet.
Lessons from the LineExample is not the main thing in
influencing others. It is the only thing. Albert Schweitzer
10 www.ciaalumninetwork.org
Grazing cattle, rooting Berkshire and Mangalitsa pigs, pecking
chickens, and an almost pioneering spirit are the initial impressions
you get while watching Course of Food. Its the first in a series of
documentaries produced by CIA graduate Marc Dunham 99.
The movie chronicles the work of rancher Andy Bowen, who has a
1,100-acre spread in Waynoka, OK. He works every day to create a
sustainable operation for both the animals and land.
After his father-in-law, an expert on rotational grazing, had a stroke,
Andy sped up his timeline for learning about, and, ultimately,
managing the ranch. It has been an important partnership for the two
menwith Andys father-in-law passing down knowledge acquired
Course of Foodover a lifetime of ranching. And while Andy recognizes that the way
his animals are raised and treated might be considered less efficient
raising free-range pigs, for example, is a perpetual challengehe
knows it is certainly best for the animals, the land, and the ultimate
product.
Being able to sustain our limited resources in perpetuity is Andys
goal. Marcs relationship with Andy has informed the way he teaches
his students at the Francis Tuttle Technology Center in Oklahoma
City, OK, where he is director of culinary arts. Marc impresses upon
them the necessity of working with sustainable products. He is going
to continue producing documentaries that highlight important issues.
marc dunham working with his culinary student (right)
andy bowen surveying his ranch
Eating plant-based proteins (assuming whole/minimally processed) is associated with a lower risk of chronic disease and mortality, as well as a smaller carbon footprint, compared with animal proteins (in the aggregate).
11
Two of the past years leading trends have been the opening of
restaurants with vegetable-centric menus and the overall proliferation
of vegetable- and plant-based dishes throughout operations of all
sorts. A number of new chef-driven, quick-service operations are even
showcasing plant-based menus. CIA alumnus Andrew Carmellini
91 made vegetables the focus of the menu at his latest New York City
restaurant, Little Park. And the CIAs first pop-up restaurant, Pangea,
took a plant-forward approach to reimagine
Earths flavors. Pangeas 10-plate tasting menu
offered two versionsmeatless and regularthough
meat was treated more like a condiment rather
than the star of the plate.
Embracing the concept of plant-forward has
been a primary focus of the Menus of Change
summit since its inception in 2013. The following
year, a document entitled Protein Plays delivered
culinary strategies for reducing the amount of
red meat on menus as part of a movement toward
healthy, plant-based foods. And in the wake of the
2015 conference, the Menus of Change leadership
has created The Protein Flipan introduction to a
powerful foodservice strategy to advance an integrated set of health,
sustainability, and business imperatives. It centers on the concept of
the flipshifting red meat to a supporting role and blending plants
and plant proteins to create better balance.
The CIA and the Menus of Change advisory councils are encouraged
that high-profile leaders of plant-forward restaurants and menus are
creating media buzz around these new food experiencestying them
to flavor, creativity, and sustainability, in addition to health. It is their
hope that these changes will help diners think of plant-based meals as
craveable and even indulgent. It is also likely that many diners wont
Menus of Change How Small Changes Can Make a Big Noise
even notice that meat is not prominently featured. They will elect to
eat at these restaurants because of a chefs reputation rather than for
ideological or health reasons.
As political, environmental, and public health issues related to food
become ever more important, chefs are being asked to lead in the
fight for food change. According to a study by Forbes, the top 40 chefs
in the U.S. reach more than 10 million people through Twitter and
millions more through other social media. Nearly
four million unique users visit the top 160 food
blogs each month. Print media also continues
to offer platforms, through regular editorials in
newspapers or books like Dan Barbers The
Third Plate.
In the National Restaurant Associations Whats
Hot 2015 Culinary Forecast, nine of the top 10
trends revolve around health and sustainability.
This matches the results of a CIA/Datassential
survey conducted for the 2015 Menus of Change
conference, in which a vast majority of both
operator and consumer respondents expressed the
need for the foodservice industry to address public
health and environmental issues. Chefs perceptions of their leadership
and potential to spearhead change must be nurtured. Organizations,
including the CIA, the National Restaurant Association, Chefs
Collaborative, and the James Beard Foundation, are working to
provide support to chefs interested in these complex issues.
To find information regarding these topics, visit MenusofChange.
org. Youll find issue briefs, case studies, news updates on the current
science and trends toward the use of more plant-based proteins, and
a lot more. You, too, can play an important part in a healthier, more
sustainable future for the foodservice industry.
12 www.ciaalumninetwork.org
Fermentation is inthough the process of fermenting food isnt a new
one. Cultures around the world have crafted unique traditions and
flavors around fermented foods for thousands of years, from Korean
kimchi to German sauerkraut to Indian chutneys and everything in
between. While many fermented foods have been largely lost with the
industrialization of our food system, there is a growing movement to
resurrect this ancient practice.
What, Exactly, are Fermented Foods?According to Sandor Katz, James Beard-award winning author of
The Art of Fermentation, fermented foods are the flavorful space
between fresh and rotten. While this may not sound too appealing,
it beautifully captures the essence of fermented foods. Fermentation
occurs when microscopic organisms, namely bacteria or yeast, feed
on the sugar and starch present in foods to create alcohol, acids, and/
or gases.
Not as obvious, but vitally important and beneficial, are the products
of bacterial fermentation, a process whereby lactic acid bacteria
convert the sugar in vegetables, fruits, and dairy products into lactic
acid and carbon dioxide without the need for oxygen. Known as
lacto-fermentation, this process creates conditions that prevent the
growth of pathogenic microorganisms and breaks down the food into
a more digestible form, while preserving and enhancing its nutritional
quality. According to the Food and Agriculture Organization of
the United Nations, fermentation is one of the oldest forms of food
preservation technologies in the world, and fermented foods are
critically important in meeting the nutritional requirements of a large
portion of the worlds population.
Health BenefitsIn addition to increasing the shelf life of foods and protecting against
foodborne illness by inhibiting growth of certain pathogens, naturally
fermented foods have been shown to support human health in various
ways. Compared to many factory-processed staples of the standard
American diet, fermented foods are teeming with good bacteria
and enzymes that aid in digestion and the growth of beneficial
microorganisms in our guts, i.e., probiotics. A growing body of
scientific research indicates that probiotic powerhouses such as
fermented foods may help heal a multitude of gastrointestinal health
issues and can even lead to weight loss and improved immunity.
Alive with Health BenefitsBy Allison Righter, MSPH, RDN
13mise en place no.71, February 2016
The National Institutes of Health-sponsored Human Microbiome
Project, in its quest to characterize all the microorganisms living
within the human body, is telling us more about how our unique
strains of bacteria may impact our individual health and disease
risk. Or, as Sandor Katz explains, Our bacteria perform all sorts of
essential functions for us, and because we are continually attacking
them effectively with all of these chemicals in our lives, simply
replenishing and diversifying these populations has a benefit.
One of the main theories of integrative medicine is that digestive
dysfunction is at the root of most health issues, so a common strategy
used by physicians and dietitians in this field is to rebalance ones
intestinal flora using a food-first approach that includes naturally
fermented foods. While the emerging body of evidence on the health
benefits of probiotics is promising, specific benefits of probiotic foods
depend on the particular strain of bacteria or yeasts, so exactly which
strains and appropriate dosages are still being studied. Adding to the
complexity of studying fermented foodsespecially those traditionally
produced on a small scaleis the enormous variation in microbial
profiles across different sources. But this is why making fermented
foods is a truly artisanal craft, and one that can contribute to
improving our microbial biodiversity if we consume a variety of
these foods.
Dairy Products: Yogurt and KefirOne of the fastest-rising stars on the scene is kefir. Kefir has a similar
tartness but a thinner consistency compared to yogurt. It also has
as many as three times more live active cultures than yogurt since
it is fermented with both bacteria and yeasts. Both yogurt and kefir
are good sources of probiotics, calcium, and protein, and are usually
well tolerated by people with lactose intolerance. But kefir has the
nutritional edge, with more live cultures, B vitamins, phosphorus,
and other functional properties that are increasingly being linked to
improved health outcomes.
Beverages: KombuchaKombucha is gaining popularity as the mother of fermented drinks
for many health-conscious people. The process of fermenting sweet
tea with a symbiotic culture of bacteria and yeasts yields a slightly
carbonated, acidic, and refreshing probiotic beverage that is relatively
low in calories and sugar and contains high levels of B vitamins.
While clinical studies of the health effects on humans are lacking,
anecdotal evidence and animal studies suggest that kombucha may
have powerful immune- and energy-boosting effects and digestive
health benefits.
Vegetables: Pickles, Sauerkraut, and KimchiConsider the humble pickle or other traditional fermented vegetable
dishes such as sauerkraut and its spicy Korean counterpart, kimchi.
When homemade, fermented vegetables offer a far superior probiotic,
enzymatic, and nutritional bang for your buck. An example of this
is ketchup. Formerly a fermented and universal condiment of the
ancient world, ketchup lost any of its original benefits with large-scale
production and the addition of high fructose corn syrup.
Soy Products: Miso and TempehFermented soy products, such as miso, tempeh, natto, and soy sauce,
are all foods used regularly in Asian cuisines. Miso, an umami-packed
paste, contains many essential minerals and phytonutrients for an
added health boost. Tempeh is an inexpensive meat alternative and
is a complete protein. Fermentation increases the digestibility and
nutrient absorption from soy, and its best to choose certified organic
soy products when possible.
Adding More Fermented Foods to Your MenuHopefully you have been convinced that fermented foods are quite
literally alive with compelling health benefits. The key is to eat a small
portion of them on a regular basis so youre constantly feeding your
system with all those beneficial bacteria. Invaluable resources are The
Art of Fermentation or Wild Fermentation by Sandor Katz, or Nourishing
Traditions by Sally Fallon.
Allison Righter, MSPH, RDN is lecturing instructor of culinary science
at the CIA.
14 www.ciaalumninetwork.org
Following the Presidential TrailThe life of a college president is busy, to say the least. In the
past few months President Tim Ryan 77 has had meetings in
Hershey, PA; crossed the globe to visit our campus in
Singapore; and had countless strategy meetings
at our main campus in Hyde Park, NY.
Tim is always on the lookout for ways to
improve and enhance the educational
life of our students and the vibrancy of
the college. These collaborations help
us make beautiful music together with
our partners.
Sweet Dreams are Made of TheseA team of research, technology,
entrepreneurship, and marketing experts from
The Hershey Company visited the Hyde Park
campus with the express goal of learning more about
how 3D printing could be applied to chocolate. While here,
they were made aware of our capabilities in culinary science
and consulting, and were very impressed. A reciprocal visit to
Hershey soon followed and a comprehensive proposal for joint
initiatives is in the works.
Leaving on a Jet Plane Dr. Tim Ryan was in Singapore for meetings with our partners
at the Singapore Institute of Technology and Temasek
Polytechnic. Their respect for the CIA was
reinforced when the Prime Minister, once
again, mentioned the CIA in his annual
National Day speech. While in
Singapore, Tim presided over the
campuss fourth commencement
exercises. He was surprised when
the students performed a spirited
rendition of the CIAs alma
mater, complete with guitars and
synchronized gestures. Tim also
spent time with the first class of
CIA bachelors degree students from
America who are spending a semester
in Singapore for their Asian studies
concentration. When Tim spoke with them,
they had just returned from a trip to the wet
market, where they saw live turtles and frogs for sale that were
butchered right on the spotan eye-opener for them.
We Are FamilyThis August, we hosted a number of executives from Samsung
Korea and Samsung USA for a ceremonial signing
of a five-year joint educational programming and
marketing agreement. It was the culmination of a
strategic collaboration designed to strengthen and
expand the CIAs brand visibility in Koreaour
largest market for international studentswhile driving
awareness of Samsung brands to millennials. We will
supply Samsung with cooking-related content for their
apps and other Samsung initiatives, while Samsung
will outfit the CIA with kitchens of the future.
We will be getting early-stage insight into the latest
kitchen technology!
samsungs senior vice president, global marketing digital appliances won park with mark erickson, tim ryan, daniel boulud, and victor gielisse toast our joint education agreement
15mise en place no.71, February 2016
When Samuel Adams, the famed brewing company, wanted to prove
its long-held theory that bitterness in hops affects the perceived heat
of spicy food, it turned to the experts at the CIA for answers. Samuel
Adams Brewer and Director of Brewery Programs Jennifer Glanville
arrived on campus to test this theory, and have some fun.
The panel for the study consisted of Douglass Miller 89, professor
of hospitality and service management; Dave McCue 93, associate
professor of culinary arts and an avid home brewer; Tom Vaccaro
85, dean of baking and pastry arts; and Jonathan Zearfoss, professor
of culinary science. Dave Kamen 88, project manager for CIA
Consulting, moderated the study.
Imagine settling in with three Samuel Adams IPAs and plates of hot
wings for a serious study of hops and heat. Tough job, but someone
had to do it! Actually, the study itself was very methodical and well-
controlled for maximum consistency in outcome.
How They Did ItThe panels goal was to test how a beers International Bittering Units
(IBUs)which measure the actual bitterness of a beer as contributed by
the acids from hopsand alcohol by volume (ABV) affected perception
of spiciness of a hot dish like Buffalo wings. They tasted three West
Coast-style IPAs from the Samuel Adams Rebel familyRebel IPA,
Rebel Rider Session IPA, and Rebel Rouser Double IPAalongside
a single recipe of Buffalo wings that diners might consider medium
hot. For each pairing, the panel rated
the intensity of the wings spiciness from
0-9 and wrote down other comments
regarding their experience.
Delicious Results The panelists agreed that the brewers
theory about heat and hops is correct.
They made considered observations
about each beers impact on spiciness.
Rebel Rouser Double IPA (8.4%
ABV/85 IBUs) produced far and
away the highest spiciness rating
and dramatically increased the
heat intensity of the pairing. The
panelists agreed that this pairing
is perfect for hop heads and spicy
food enthusiasts.
Rebel Rider Session IPA (4.5% ABV/45 IBUs), with its lighter
body and lower alcohol content, allowed the beer and wings to
complement each other nicely. Panelists did notice a longer-lasting
heat from this pairing, as compared to the other brews, probably
because of the beers lighter malt profile and piney, citrus hop
notes.
Rebel IPA (6.5% ABV/65 IBUs), which showcases a balance of
malt and hops flavor rather than aggressive bitterness, was the
most balanced pairing. The panelists believed it would appeal to
almost any craft beer and Buffalo wing lover. Rebel IPAs big
citrus, piney, and resinous hop flavors showcased the sweet, meaty
taste of the chicken and just the right amount of heat from the
Buffalo spice.
Jennifer was delighted with the findings and the experience of working
with the CIA. At the brewery, weve known for a long time that beer
and food interact and affect how we experience flavors, she explained.
Having the opportunity to put this theory to a true test with experts
from the CIA was wildly exciting. And the panel from the CIA
was happy to be part of the process. We were thrilled to work with
Samuel Adams to see first-hand how the bitterness found in hops
affects the spiciness level in food from a culinary standpoint, said
Chef Kamen.
Yes, tough workand the CIA has to do it!
Hops Heat A Delicious Combination
leFt to right: dave mccue, dave kamen, jenniFer glanville, douglass miller, jonathan ZearFoss, and tom vaccaro
16 www.ciaalumninetwork.org
Longest-Running College Fire Academy in NY Trains CIA RAsBefore college students returned for the fall,
the CIAs Residence Life staff got hands-on
training in fire prevention and suppression
at the 10th Annual RA Fire Academy. The
goal of the training is so resident assistants
(RAs) can help students stay safe in their
residence halls. RAs are involved in more
than five hours of College First Safety
classroom sessions and hands-on training
stations. Since 2006, more than 500 CIA
RAs and other CIA staff have participated in
this training. The CIA hosted this first-of-its-
kind program in conjunction with the local
Roosevelt Fire District and New York State
Office of Fire Prevention and Control.
Relaunch of Nao as Latin Gastro BarIn November, the CIAs
restaurant Nao in San
Antonio was relaunched
as a Latin Gastro Bar. The
restaurant is designed to
cater to the tastes and needs of the now-
bustling Pearl Brewery neighborhood,
where young people are in search of great
food, unique specialty drinks, and a sense
of community. Along with the new menu
focused on small bites and shared plates,
there is an extended bar area and new
vibrant atmosphere. Stop in if you are
visiting San Antonio!
20th Anniversary Celebration at GreystoneOn Saturday, October 3, CIA President
Tim Ryan welcomed friends, neighbors, and
community leaders to the CIA at Greystone
for a dinner to celebrate the campuss 20
years in Californias Napa Valley. Guests
included CIA Trustee Charlie Palmer 79,
vineyard owner Andy Beckstoffer, neighbors
Peter and Katie Mondavi, Napa Mayor
Jill Techel, and St. Helena Mayor Alan
Galbraith. In his welcome, Dr. Ryan
reflected on the past 20 years, remarking
on the accomplishments and the impact the
campus has had on the CIA as a whole.
With the help of our students, a celebratory
dinner was prepared by CIA chef-instructors
including Josh Anderson, Bill Briwa 80,
Patrick Clark, Almir Da Fonseca, Bill Heubel,
Steven Isaac 97, Lars Kronmark, Sally
Camacho Mueller, Rebecca Peizer 00,
and Toni Sakaguchi 84.
Greystone continued to celebrate its 20th
anniversary with a student event and
community open house in 2015, and is
planning an alumni event for early 2016.the Faculty and staFF gather to celebrate greystones 20th anniversary
17mise en place no.71, February 2016
recently, cheF antonio prontelli 92, executive cheF at the rockeFeller center complex in new york city, joined lynne eddys Foodservice management in health care class at the cia to talk about his own Fight with throat cancer and the importance oF Food to health.
California Wildfires Speaking of fires, many of you are aware of
the wildfires that burned in Lake County,
CA this past fall. The evacuation area
extended south to the Napa County border,
approximately 20 miles from our Greystone
campus. Although there was no imminent
threat to the campus, it was a very serious
situation. Several of our faculty and staff
prepared food for people at the evacuation
center in the Napa County Fairgrounds in
Calistoga.
CIA Creates Class for Aspiring Chef with AutismThirteen-year-old California native Chase
Bailey was diagnosed with autism at a young
age. Blessed with a creative and determined
mother in Mary Bailey, he has overcome
many of the developmental challenges he
faces. Noticing that Chase had developed
a passion for watching cooking on TV, his
mother, who homeschools Chase, started
incorporating cooking and food into every
aspect of his curriculum. Chase dreamed
of taking classes at the CIA like his hero
Roy Choi 98. So, the CIA created a special
one-day class just for Chase to help him
develop his skill set. Under the guidance
of Chef Sandy Sauter, manager of culinary
demonstrations, Chase had instruction on
knife skills. He went on to make Provenal
herb-crusted salmon with grain mustard
sauce, yellow and green squash noodles, and
an apple dessert. Chef Sauter was impressed
with Chases enthusiasm and focus. Chase,
who has a YouTube cooking show at
chasenyurface.com, had the kind of day that
dreams are made of.
Gift-in-KindThe CIA is deeply grateful to all our
corporate donors of products or equipment.
The list below represents those who either
started or renewed their gift-in-kind
relationship with the CIA between May 30
and October 31, 2015.
3D Systems
Blue Diamond Growers
Boggiatto Produce, Inc.
Boiron Frres SAS
Cacique, Inc.
Cento Fine Foods
Cooper-Atkins
Diamond Crystal Specialty Food
Driscoll Strawberry Associates, Inc.
Ferrero USA
Grassland Dairy Products, Inc.
House Foods America
Hudson Valley Fresh Dairy, LLC
Kikkoman Sales USA, Inc.
KitchenAid
Libbey, Inc.
Oneida, Ltd.
Peugeot PSP USA
Rubbermaid Commercial Products
Samsung Electronic Company, Ltd.
San Jamar
Saputo Cheese USA, Inc.
Sterno/Candlelamp
Tuxton, Inc.
Uppercrust Enterprises, Inc.
Vitamix Corporation
Bringing Health Into the Classroom
chase bailey deboning a Fish under the watchFul eye oF cheF sandy sauter
18 www.ciaalumninetwork.org
Book Shelf
The Caf Spice CookbookBy Hari Nayak 97
As the chef for the Caf Spice
brand of prepared Indian meals
and bistros featured in Whole
Foods Markets, Hari Nayak is
on a mission to spread the love
for Indian cuisine to everyone
he meets. Now he is taking
his expertise and making it available to
the home cook with 84 quick and accessible Indian
recipes for every day. Now everyone can be a great
Indian cook at home.
Street FoodBy Hinnerk von Bargen and The
Culinary Institute of America
There are more than 225 recipes
in this beautifully photographed,
comprehensive guide for
professional chefs. CIA Professor of
Culinary Arts Hinnerk von Bargen
takes you on a culinary trip
around the world to demonstrate
how to creatively use the ingredients,
flavors, and techniques found in global street food
and beverages, and showcase them on your own
restaurant menus.
The Chef Next DoorBy Amanda Freitag 89
Known to many for her
appearances on Food
Networks Chopped and Iron
Chef America, as well as
her successful restaurants,
Amanda is making her
knowledge and skills
available to everyone.
She shares everything
from basics like sauces, stocks, and
marinades to easy dinner recipes. She even helps the
reader become skilled at the scary stuffrecipes that
may seem out of reach. The book includes such favorites
as Pops Beer-braised Bold Beef Stew, Mediterranean
Potato Salad, and Cocoa Carrot Cake with Cream Cheese
Icing. A perfect gift for your favorite home cook!
Cooking for Special DietsBy Katherine Polenz 73
with The Culinary Institute
of America
From accommodating
conditions like gluten
sensitivity, celiac
disease, heart disease,
hypertension, high
cholesterol, diabetes,
and cancer to crafting
delicious, contemporary dishes void of common
food allergens, Cooking for Special Diets provides
comprehensive information and delicious alternatives.
Inside, youll find uniquely presented information on
replacing and substituting ingredients, and converting
recipes for cherished dishes to better suit every special
dietary need.
Chasing the Heat50 Years & A Million MealsBy Leonard Gentieu 68
Heres your chance to get a glimpse
of what goes on behind the swinging
kitchen doors of a CIA alumnus
with 50 years of experience!
From his role as dishwasher in
the Army mess to his successful
restaurants and thriving charter
dinner-cruise business, Chef Leonard Gentieu
shares his personal experiences and observations. Youll
be charmed by chapters with titles like The Day From
HellRevolt of the Tilt Skillet and Wet Pants and
Other Distractions.
19mise en place no.71, February 2016
KUDOSCIA Externship Sites at Worlds Top RestaurantsCIA students enjoy remarkable opportunities to work in some of
the best restaurants in the world. This fact was confirmed when the
2015 San Pellegrino Worlds 50 Best Restaurants list came out.
Thirteen restaurants on the listincluding all of the top fiveare
approved externship locations where CIA students can complete
their required field study between freshman and sophomore year.
They are:
1. El Celler de Can Roca, Girona, Spain
2. Osteria Francescana, Modena, Italy
3. Noma, Copenhagen, Denmark
4. Central, Lima, Peru
5. Eleven Madison Park, New York, NY
16. Pujol, Mexico City, Mexico
18. Le Bernardin, New York, NY
21. Le Chateaubriand, Paris, France
26. Alinea, Chicago, IL
30. Vendme, Bergisch Gladbach, Germany
40. Per Se, New York, NY
41. Mani, So Paulo, Brazil
49. Blue Hill at Stone Barns, Pocantico Hills, NY
CIA alumni own two of the restaurants on the list. Enrique
Olvera 97 owns Pujol and Grant Achatz 93 owns Alinea. Two
other restaurants have graduates running the kitchenDaniel
Giusti 04 at Noma and Eli Kaimeh 00 at Per Se.
Forbes Under 30 Summit For the second year in a row, the Forbes Under 30 Summit featured
a cook-off between nine of the countrys most promising chefs, all
of whom had previously made it onto the Forbes 30 Under 30 list.
These four CIA grads competed.
Christopher Coombs 04 is the owner of three restaurants in
Boston: Deuxave, Boston Chops, and dbar. Coombs has been
lauded for his daring plates, and Boston Chops was named the best
steakhouse in Best of Boston 2015.
Joseph JJ Johnson 04 is chef de cuisine at Harlems The Cecil,
where he introduced the term Afro-Asian to New York Citys
dining vernacular. This year, he was a James Beard Award Rising
Star of the Year semi-finalist.
Kelvin Fernandez 05 is head chef at New York Citys La Marina.
He made headlines earlier this year by beating Bobby Flay on the
Food Network show Beat Bobby Flay, becoming one of just five chefs
over the course of five seasons to do so.
Jason Pfeifer 06 trained at Per Se and Gramercy Tavern. He then
went on to become chef de cuisine at Danny Meyers Maialino.
And the winner of the cook-off waswell, two CIA alums won. Chris
Coombs earned the audience vote with his duck confit grilled cheese
and tomato soup, and JJ Johnson took the judges choice award with
his goat dumpling piri piri with micro cilantro. Chris and JJ were
delighted to win together. Its a very special day, explained Chris.
JJ and I have been friends and cooked together since we were
18-year-olds at the CIAclass of 04!
Chocolate Maker is Internationally RecognizedBryan Graham 08 is founder and owner of Fruition Chocolate, a
small-batch, bean-to-bar chocolate workshop located in the Catskill
Mountains of New York. His work was recognized at the 2015
International Chocolate Awards World Final in London, England
last October. He took home three gold awards for his Maran milk
chocolate in the plain/original, chocolate maker, and directly traded
categories. He also earned a silver medal in the milk chocolate bars
with infusion category for his barrel-aged dark milk chocolate. How
sweet it is!
bryan graham 08 holding his trophy (leFt)
On Friday and Saturday, September 1112, more than
100 alumni and their guestsincluding members of
the Alumni Council and the Society of Fellowswere
welcomed to our New York campus for Homecoming.
The two days were packed with a wide range of events that included:
A networking reception with President Tim Ryan 77 in the Marriott PavilionThe Run For Your Knives 5K Walk/Run scholarship fundraiser at which $40,000 in
scholarships was awarded to students on the spot
Demos on Indian Street Food by Maneet Chauhan 00, Beer and Cheese Pairing by Warren Katz 93 and faculty member Doug Miller 89, and 3D printing technology
Screenings of the hit movie The Hundred-Foot Journey and the documentary Course of Food produced by CIA alumnus Marc Dunham 99
Ice carving by Alumni Council member Keith Blauschild 88Four alumni-owned food trucks offering delicious fare to allTours of The Egg followed by a special luncheonA milestone reception for the class of 95, the first year the college conferred bachelors
degrees
Many opportunities for alumni and students to interact.
We look forward to seeing you next year!
attendees in Front oF the egg dining Facility
two students Feel their awesomeness aFter completing the 5k walk/run
keith blauschild 88 demos japanese ice carving
doug miller 89 and warren katZ 93 pair beer and cheese
2015
20
chair oF the run For your knives 5k, robert kabakoFF 86 (center), poses with students and event sponsor peter blohme 86 (Far right)
advancement oFFicer steve swoFFord 97 hands out race-completion medalsmaneet chauhan 00 presented indian street Food
brian Facquet oF prohi-bition distillery leads a tasting class
president tim ryan 77 reminiscing with Fellow alums at welcome reception
members oF the class oF 95, the First cia bachelors degree class, at a special reception
21
Women in FoodserviceMelanie Dunbar 12
Full Speed Ahead
22 www.ciaalumninetwork.org
On Dry LandGrowing up, Melanie Dunbar 12 did not live in an inspired culinary
environment. Her mother was an indifferent cook. As a matter of
survival, and with her mothers blessing, Melanie began doing the
cooking and became quite accomplished. By age 14, she had a job
as a cashier at the local McDonalds. By age 16, she was a weekend
shift manager of the Dominos Pizza in town. Her relationship with
Dominos lasted through high school and college. Melanie was given
more and more responsibility as a reward for her drive to improve
product, enhance the customer experience, and increase revenue.
She was seen as someone who thought outside the pizza box.
Getting UnderwayIt was family expectations that drove Melanie to attend Seton Hall
University as a political science major; she later changed to Economics
and Spanish. But after getting her degree, Melanie found herself back
at Dominos, this time as general manager. During her tenure there
she received countless awards. She even brought the revenue of one
of her venues up to $1 million dollars in a year. Melanie considered
buying her own franchise but would have had to move, and nixed the
idea. She decided to take a break and enjoy six months off. You might,
at this point, imagine Melanie relaxing in the backyard reading novels
and basking in the sun. Nope. Not even close.
Melanie used her time off to get a real estate license and begin
another career. She soon discovered the houses she was showing sold
better if she incorporated a cooking demo or luncheon at the open
house. Everyone told her that her true talent was foodbut stillshe
hesitated.
What would she do next? Melanie became a partner in a 10-acre farm
that grew fruit, vegetables, and raised chickens. The farm provided
enough produce to support a farm stand, farm store, and catering
business. During this time, Melanie continued to sell real estate on the
side. In fact, she was still doing that when she realized that food was
her life. Her decision made, Melanie sold her interest in the farm and
enrolled at the CIA.
Between the Devil and the Deep Blue Sea At 30 years of age, she moved from a farmhouse into a dorm room.
The college, sensitive to that fact, placed her in a room with another
career changer. Filled with energy and drive, she was still juggling
school and her real estate job until one day when she stepped out of
the classroom to take a real estate-related call. Her chef-instructor
followed her out and gave her an earful. That was her turning point.
She realized that by juggling so many responsibilities, she wasnt
giving anything her usual 300 percentnot real estate, not her CIA
education, and not activities on campus. So she dropped her real
estate pursuits and focused.
Shake Down CruiseThat focus paid off. Melanie cant say enough about the education she
received at the CIA. All the faculty and staff care so much there,
Melanie explained. You just need to put in the effort and they will
give you the world. That sentiment extended to her externship at
McCormick & Company, Inc., where she was able to experience
everything from doing client presentations to working on flavor
forecasting to recipe development. Back on campus, Melanie worked
events for various chefs and assisted during ProChef exams under
Chef Sergio Remolina. She graduated in June of 2012 with honors
and awards, and celebrated with a culinary road trip.
A few months later, a call from Maura OMeara in the CIA Career
Services department introduced Melanie to Kathryn Kelly 10,
executive chef and director of culinary enrichment for Oceania
Cruises. Kathryn invited Melanie for a three-week trial run aboard
one of the two Oceania ships that have a Culinary Center. There,
she met CIA alumna Noelle Barille 09. It was a terrific experience,
but in the middle of it, Chef Remolina called to offer Melanie the
MIT position in the soon-to-be-opened Bocuse Restaurant on the
New York campus. Kathryn reassured Melanie that she had an
open invitation to return to Oceania to work. And Noelle, who had
herself been a MIT at the CIA, encouraged Melanie to embrace the
experience at Bocuse.
And what an experience it was. She was part of the opening team
of The Bocuse Restaurant. It was amazing to have an impact on
the students, Melanie said. And being part of the faculty was a
life-changing experience that really touched me. After a year as a
MIT, Melanie traveled to Mexico to cook in the kitchens of Chef
Remolinas friends and colleagues. Eventually she was ready to test
out her sea legs.
Clear Sailing The ocean and the chance to see the world beckoned to Melanie.
She joined the culinary team of Oceania Cruises and is having the
adventure of a lifetime. She teaches classes for food enthusiasts
onboard; takes them ashore to marketplaces, restaurants, and co-ops;
and focuses on the culture of the country they are visiting. So far,
Melanie has been to Denmark, Sweden, Lithuania, Finland, France,
Italy, Spain, Portugal, Morocco, Chile, Australia, Fiji, Russia, Poland,
and Bermuda.
Wherever her next adventure takes her, you know that Melanie will
be making the most of it and moving full speed ahead.
23mise en place no.71, February 2016
24 www.ciaalumninetwork.org
By Deirdre Rieutort-Louis 14Im a French girl born and educated at a British school in the
Netherlands. After obtaining my pastry degree from lcole Lentre
in Paris, I hopped across the pond and enrolled at the CIA in Hyde
Park in March 2013. While earning my associate degree, it gradually
became clear to me that I wanted to own and manage my own
ptisserie, and that I would need to continue my hospitality education.
After graduating with my baking and pastry degree in November
2014, I was accepted into the CIA/SHA Alliance program at the
School of Hotel Administration at Cornell University.
I am currently at Cornell working toward my bachelor of science
degree in hotel administration. Just like at the CIA, a work experience
is a big part of the curriculum. So, I started the process of finding my
internship with a letterto the president of France!
Remarkably, my letter requesting a placement was answered in just
a few days. In it was an offer to work in one of the most prestigious
kitchens in FranceLe Palais de llyse, the French Presidential
Palace. It is the home and workplace of the president and is a
landmark of Frances history, culture, and gastronomy.
The palace is extremely impressive, exuding an atmosphere of
legendary French elegance. The kitchen was breathtakingly beautiful,
not just because of its size and fixtures, but also because of the
staffsome of the best in the profession
that included a chef who had earned the
Meilleur Ouvriers de France.
I was in pastry paradise. Every day
was filled with creating extraordinary
desserts and pastries. One day I might be
making chocolate bonbons and the next,
working on a crazy sugar-pulling project.
Everything was tailored for the occasion
or noted visitorincluding state dinners for
dignitaries from Chile and Mexico. The
llyse kitchen kept pace with an always-
busy political calendar. Food is naturally
part of French culture and its importance
in forging relationships can never be
understated. In fact, I learned a new term
Gastrodiplomacy. It turns out that political
dealings can indeed be discussed far more
smoothly over decadent French delicacies!
At first, the experience was somewhat of a
culture shock. The way the French work and
teach is very different from the British and American style of teaching.
Their approach to pedagogy focuses on correcting rather than
rewarding. In France, silence from your superior should be perceived
as an approval, while in an Anglo-Saxon country you might receive an
enthusiastic good job or well done.
June and July flew by in this temple of gastronomy. On my last day at
the Palais, I made traditional crpes brettones. The recipe has been
in my family for generations. I dont think my ancestors would ever
have imagined their recipe would be prepared in one of Frances most
prestigious kitchens.
By allowing myself to experience a multicultural culinary education,
Ive come to appreciate different methodologies and broaden my
horizons. It confirms for me that it was a good choice to open my mind
to the non-French pastry world so I could incorporate la crme de la
crme of all these approaches.
I am deeply grateful to the passionate pastry team at Le Palais de
llyse for welcoming me with such warmth and trust into their
inspiring kitchen. They have helped me make memories that I will
cherish forever. The experience enriched me both culturally and
technically, and is one I will always carry in my heart. I left the Palais
having had a unique experience. It was a true honour to, in a very
personal way, serve my nation.
Baking in the French Presidential Palace A CIA/SHA Alliance Internship
deirdre (Far right) with the staFF oF the French presidential palace
25
26 www.ciaalumninetwork.org
Can I talk to a CIA grad and get the scoop on what its
really like to go there?
PEOPLE ARE ALWAYS ASKING
Yup, youre the #1 resource for prospective students who want to learn what its really like
to go to the CIA and about the benefits of a CIA degree.
CIA ALUMNI CHAMPIONS are an elite team of CIA alumni who want to help their alma
mater. Its easy to join, and youll have an enormous impact on our ability to attract the best
and brightest.
We need a few simple things from you:
Agree to chat with students who seek you outworking around your schedule
Share your positive personal CIA experiences
Reinforce the great things happening at our campuses (Well supply some clear talking
points and fun digital assets to get you up-to-date)
Connect with us on LinkedIn for Education, so students can see the fantastic careers our
grads are pursuing
Heres what you get from participating:
The satisfaction of helping a prospective student realize his or her culinary dreams and
attend the CIA
A feeling of pride as you connect a student to the Alumni Referral Scholarship
Bragging rights because youve helped discover the next food industry success story
Business ownersfree inclusion in our Alumni Business Locator, which will drive aware-
ness of your company among students, parents, and visitors to our CIA website
Have we got your interest?
Sign up today at www.ciaalumninetwork.com/champions
27mise en place no.71, February 2016
By Gail Jones The philanthropic relationship between the CIA, Restaurant
Associates (RA), and its parent company Compass Group goes
back a long way. And through RAs involvement with The Egg, the
colleges new student dining facility in Hyde Park, this relationship
has been elevated into a strategic partnership geared towards fostering
innovative thinking in the student dining and contract foodservice
sectors of the industry.
The Egg is operated by RA in collaboration with the colleges
Education Division. To be able to partner with an institution of such
high caliber is an incredible opportunity for Restaurant Associates,
says RA CEO Dick Cattani. The CIA works with world-famous
restaurateurs, renowned chefs, and foodservice companies, and to
have been chosen from this impressive group is, for our team, a dream
come true. In addition, hundreds and hundreds of our culinary and
management team within the Compass family are CIA graduates and
a number of them were involved with this project. And because the
company has always valued excellence in education, it recently made a
major charitable commitment in support of student scholarships.
The Egg takes the concept of student dining to a new level. The
college and RA have integrated the principles of the CIAs Menus
of Change initiative into a variety of food offerings. They include
increased use of vegetables and fruits, dishes where meat plays a
supporting role, more whole grain options, and the creation of menus
that intentionally promote
health and sustainability.
Dining stationssuch as
sushi, wood-fired pizzas, and
artisanal sandwichesuse
local, responsibly grown,
and sustainable ingredients
whenever possible. The
unique salad bar features a
chef preparing cooked-to-
order protein toppings. Snacks
focus on health, wellness,
and the diversity of cultures
and cuisines. And, while the
standard burger and fries are
available, the pricing structure
provides a discount incentive
for students ordering healthier
dishes like wheat berry
mushroom burgers, chipotle-
lime glazed cauliflower tacos,
wood oven chicken stir-fry, or fish falafel.
After overseeing countless foodservice operations around the world, I
am confident that The Egg is one of the most innovative, cutting-edge
new commercial operations anywhere, says CIA graduate Ed Brown
83, chef/innovator at RA. As the colleges senior director of food and
beverage operations, Waldy Malouf 75 worked closely with RA in
the development of The Egg. With RAs expertise and commitment to
quality we are able to provide what we consider the best student dining
facility in the country, says Waldy. This partnership allows our staff
to focus on the education taking place in our kitchen classrooms that
share The Egg. With a round-the-clock caf operated by RA, each of
us is doing what we do best.
RA brings a wide range of knowledge in foodservice operations
to the partnership. Knowing that so many of our students pursue
careers with major operators like RA, it made sense for us to create a
student dining facility that introduces them to the latest innovations
in technology and menu development, explains CIA President
Tim Ryan. As an industry leader with cutting-edge knowledge and
expertise in contract food services in large-volume environments,
RA is a valued addition to our students CIA experience. In turn, this
initiative enables our students to exercise their creativity and explore
new concepts with our faculty, to the benefit of RA and the industry.
Gail Jones is a CIA advancement officer.
Restaurant Associates & CIATake Student Dining to a New Level
molly buckie-pinder 04/05 and mike smith 92 From restaurant associates
28 www.ciaalumninetwork.org
By Gail Jones There arent many food emporiums that can boast a cult following.
Wegmans Food Markets is one of them. It is regarded with almost
hero-like worship, not only by its legions of loyal customers, but also
by its 140 CIA alumni employees.
For years, the family-owned Wegmans Food Markets chain has
had a strong relationship with the college. Alumni recruit at nearly
every CIA Career Fair, and several stores have hosted receptions
for both alumni and prospective students. Then last year, company
CEO Danny Wegman, President Colleen Wegman, and Senior Vice
President Nicole Wegman stepped up their involvement with major
financial commitments to the Wegmans Food Markets Scholarship,
sponsorship of the annual CIA Leadership Awards, and support of the
Building on Excellence Capital Campaign. They also signed a training
contract with CIA Consulting.
Danny Wegman lives the philosophy of the companys founder, his
great-uncle John, and believes, Our employees make Wegmans
a place where customers feel cared about, and my job is to make
sure our employees feel that way, too. For 18 consecutive years, the
company has appeared on Fortune magazines list of the 100 Best
Companies to Work Forthis year it was ranked number seven. And
Forbes recognizes it among the top 10 employers in the country.
The company operation
reads like a best-practices
list. Wegmans has a Culinary
Innovation Center for the
development of branded
products, the 270-seat
freestanding Next Door
by Wegmans restaurant,
several full-service in-store
restaurants, company-owned
cheese caves, a 50-acre
organic farm, an employee
scholarship program, a CIA-
approved externship program,
and a Culinary Management
Training Program.
Whats it like to work at one
of the 100 best companies to
work for? CIA alumni will be
glad to tell you!
Chris Brandt 93, director
of restaurant culinary
operations, is enthusiastic about his work. Im working for a company
that incorporates hospitality into food markets. This shines through in
our restaurant concepts. Executive Chef James Orr 06 agrees. The
diversity of Wegmans culinary programs and the constant innovation
here help keep my skills sharp. During any given meal period I
could be in the pizza shop, making curry, or rolling sushi, and I cant
imagine another job that would challenge me on so many levels.
But its not just the familys investments in innovation that attract CIA
alumni. Executive Chef Dan Tartaglia 98 explains, After years of
working with some amazing chefs in restaurants, country clubs, and
hotels, I was ready for a better balance of home and work life. I was
blown away with the companys vision for prepared foods. I started as
a sous chef and eight years later, not only am I still learning every day,
but Im teaching and mentoring.
Regional Executive Chef Chuck Berardi 78, a longtime CIA Fellow,
has worked continually to bridge the connection between Wegmans
and the CIA. When I started here, we had very few culinary
graduates. But the company made a commitment to hiring culinarians,
and our need has never been greater, he explains. Weve seen
growth on the same trajectory as the CIAs. I like to say that
world-class food markets and world-class culinary education go
hand-in-hand.
Gail Jones is a CIA advancement officer.
World-Class Market Nurtures Culinarians
29mise en place no.71, February 2016
By Elly EricksonIt all started on a whimjust holiday gifts of salad dressing in recycled
wine bottles to friends and family. The positive feedback and immense
popularity of that homemade recipe by Paul Newman sparked the
acclaimed actor to launch Newmans Own. Imbued right from the
start with Pauls tongue-in-cheek humor, the company generated so
much profit from his classic Olive Oil & Vinegar Salad Dressing in the
very first year that he generously decided to give it all away to those
who need it.
Since that first foray into salad dressing production, Newmans Own
has grown into a multi-million-dollar philanthropic, sustainable
business model, with more than 200 varieties of products such as salad
dressing, popcorn, pasta sauces, frozen pizza, chocolates, lemonade,
wine, and more. The company is built on the core values of quality
trumping profit, social entrepreneurship, and donating all profits to
charity. Since 1982, more than $450 million has been dispersed to
charities throughout the world from the company and Newmans
Own Foundation.
Established in 2005 to further Pauls philanthropic legacy, Newmans
Own Foundation awards grantsfunded through profits and
royalties from Newmans Own productsprimarily in the areas of
empowerment, encouraging philanthropy, supporting children with
life-limiting conditions, and nutrition (including the CIAs bachelors
degree programs Farm-to-Table
concentration). Paul affirmed that what
he achieved through the foundation were
some of his proudest accomplishments.
What could be better than to hold your
hand out to people who are less fortunate
than you?
In the early days, the companys
particular type of business model was
a novelty. Today, Newmans Own and
Newmans Own Foundation stand as a
benchmark for the increasing number of
companies duplicating their fundamental
business model of social responsibility.
In an effort to create a ripple effect, they
advise small companies embracing the
model of donating all profits to charity.
Though Newmans Own is a leader in
this area, CEO Mike McGrath says, We
dont want to be the only one. We want
to help businesses that are following our
model to be successful.
Through The Food Business School (FBS) at the CIA, the worlds first
business school for food innovation and entrepreneurship, of which
Newmans Own Foundation is a founding member, they are supporting
a platform for developing more socially conscious business models.
An output of this partnership is the new FBS online course, Ethical
Leadership in Food Business, designed with the purpose of developing
the moral compass of food entrepreneurs around the intricate issues of
health, nutrition, sustainability, climate, transparency, and labor. The
course will also become a prerequisite of expanded FBS programming
in the future.
Paul Newman created Newmans Own from a place of exemplary
ethical standards that continue to this day. At Newmans Own,
we focus on doing the right thing and doing it in the right way,
ensuring our products have good nutritional profiles, are safe for the
environment, and taste great, Mike McGrath explains. This aligns
with what the CIA is teaching its students. In todays culture, it is also
equally important for industry leaders to understand the consequences
of immoral behavior. Newmans Own Foundation supports FBS
because it is exploring these types of complex issues related to ethics
and social responsibility, and empowering food entrepreneurs to follow
in Pauls footsteps.
Elly Erickson is a CIA senior advancement officer.
paul newman (center) with hole in the wall campersone oF pauls greatest accomplishments through newmans own Foundation
GIVING IT ALL AWAY
30
Joseph and Anne McCannJoseph and Anne McCann Scholarship
What motivates you to give?Anne and I believe that life is a lot better if you are on the right track
especially when it comes to a career. That was certainly true in my
case. When I was a senior in high school I won a corporate scholarship
to college. It changed my life. I was able to go to the college of my
choice and pursue the career of my choice. It expanded my horizons
and gave me great confidence. Without that scholarship I would have
been much more limited in both aspiration and achievement. Annes
motivation is about personal satisfaction. She loves to see a young
person succeed and gets pleasure from helping others. So, when Anne
and I had a little extra money, we wanted to do for other young people
what my scholarship did for me.
How do you give?I was head of public affairs at PepsiCo and my job included the
PepsiCo Charitable Foundation. I spent a lot of time thinking about
charitable giving on both a big and small scale. I think it makes
sense for the huge charitable foundations to tackle the big issues like
medical research and for large corporations to give to multipurpose
charities like United Way. But when it comes to individual giving, its
more effective to make it personal. When we started thinking about
our own giving program, we wanted to make it relevant to our own
lives. Anne, who went to art school at Washington University, started
out as a fashion designer. She is an excellent gardener. We both love
design and architecture. We like to cook and love restaurants. These
are all hands-on professions that mix art and dexterity with heavy
doses of practicality. When we combined those interests with my own
experience, our direction became clearyoung people in pursuit of
careers in those fields.
Basically, we look for high-potential students who need just a little
extra help to reach to the top. When we first visited the CIA more
than 20 years ago, we saw hard-working students with great talent and
career opportunity. It was the perfect place for us. We also noticed
an absence of woman and minorities, and decided some of our funds
should be allocated there because it would benefit the students,
college, and society as a whole.
We also give to food programs for the sick and elderly because we
want to ensure that people are not alone and hungry at the end of
their lives.
What makes giving meaningful?We make sure our giving is personal and relevant to our own lives.
And every dollar counts because our money goes through the
organization directly to the individual. Even though we might not
know the individual personally, we know he or she is in real need and
selected by the CIA because of high potential. We also know that the
individual will get a good job after graduation. To help a young person
find the right career track brings the same satisfaction as dinner at a
favorite restaurantand thats saying a lot!
Why Give?
31
Randall Boden 15 (BPS anticipated 16) Associate Degree in Culinary ArtsRecipient: Joseph and Anne McCann Scholarship
How did you discover your love of cooking?As a small child I can remember watching my grandmother cooking
for what seemed like hours. She taught me how to cut safely by putting
her arms fully around me and wrapping her hands over mine to guide
me. Thats when I caught the bug, and kitchens have been my happy
place ever since. My first foodservice job was in a fast food restaurant
during high school. I loved speed and the pace of a dinner rush, but
it didnt take me long to realize that theres much more to life than
burgers and fries.
What motivated you to attend the CIA? For me the CIA was always an unattainable dream. I would spend
hours every night looking at the website and watching every single
YouTube video I could find about the school. I always knew in my
heart of hearts that this was the school for me. It was a dream that I
went for and now, looking back, I understand how lucky I truly am.
What has been the best part of being at the CIA? Sometimes I have to pinch myself to make sure I am not still
dreaming! I learn something new here every day. I have never been
anywhere that is so far away from my home but where I feel so much
at home. This school has changed my life. The chefs who have molded
me and the people I have met along the way are going to be my
lifelong friends. Coming here, I thought I would only learn to be a
better cook. But it turns out I have become a better person.
What do you do outside of class?I stay very active as vice president of the Student Government
Association and president of the Brew Club. I also work up to 30 hours
a week in a local kitchen.
What are your plans for the future?When I graduate I intend to pursue a law degree. I want to specialize
in small business law so I can work within the restaurant industry. I
would also like to work on the laws that help to regulate our nations
food systems in order to make this world a better place for future
generations.
How has the scholarship program helped you?The scholarship program is everything to me because I wouldnt be
here without it. My parents have always instilled in me that hard work
and dedication pay off. Earning this scholarship proves that to me. The
gift of an education is truly priceless and the fact that someone wants
to help me out with mine is truly humbling. This school has given
me so much more than I could have ever expected and if not for the
people behind the golden seal of The Culinary Institute of America
it all wouldnt have been possible. I will remain forever humbled and
honored that someone donated so that I can achieve my dreams.
Givings Impact
32 www.ciaalumninetwork.org
52 James Gabriel is retired and living in Wilmington, NC.
63 David Phillips has retired.
67 Vincent McGuinness has retired after 50 years as a chef. He still misses working very much.
Vincent loved cooking, the kitchen, and
the great cooks and chefs he worked with
throughout his career. Apparently, the old
sayings are true: The legs are the first to
go and Once a chef, always a chef.
68 George Servant recently retired as sales director for Dawn Food Products, ending a 24-year
career in sales. He has relocated to South
Carolina and plans to see the U.S. by RV
& trike with wife Georgia and their
two dogs.
69 Bernard Bredbenner officially retired from work in July 2014. After leaving the restaurant
and motel business, Bernard went to
school to learn to drive tractor-trailers
and really took to that life. He is currently
rebuilding a 1937 Plymouth four-door
stock sedan and transforming two 1941
Plymouth Business Coopers into street
rods with hemi engines. For the past 30
years, he has also been instrumental in
organizing the Motorcycle Miracle Tour
in support of the Childrens Miracle
Network at Geisinger Health System,
providing life-saving equipment and pro-
grams for Geisinger Janet Weis Childrens
Hospital in Danville, PA. Paul Hebert is
changing careers. After 25 years as presi-
dent/executive director of Champ Homes
in Hyannis, MA, he is moving into the
business of redemption and recycling of
beverage containers. His new mission will
center on job creation, resource recovery,
and environmental issues. Paul just
celebrated 41 years of marriage. He has
three daughters and four granddaughters.
Life is good!
70 Ronald Alterio has retired after 50 years of great success in and passion for his work. He will now
have time to enjoy his favorite hobbies
golf, travel, music, and, of course, cooking.
Salvatore Maglio has retired from
Delaware Towers Retirement Community
in Scranton, PA, where he was director of
food operations for six years.
71 Wayne Hyatt is owner of Pops Old Company Store and Tavern in Catawba, NC, which is a tav-
ern/restaurant that also does catering and
concessions. Wayne recently gave some
of the responsibilities of the operation
to his son, but is still keeping his hand
in. The restaurant is located in a historic
building built in 1895. Wayne is in the
middle of renovating the space. David
Oliver has retired due to his battle with
Parkinsons disease. He and his wife are
working to find herbal remedies to help
him. Michael Schoen has retired after
spending almost 40 years of his career at
Yale University. He was in dining services
for 30 years and served as an advisor for
labor/management relations for the last
seven. Michael is proud to report that he
recently became a grandfather.
73 Valerie Shelton retired after 31 years of teaching culinary arts in Orlando, FL. She recently
relocated and is happily working at Barrel
Oak Winery in Delaplane, VA. Valerie
enjoys spending her free time with her
grandchildren and traveling. Armen
Sujohn retired as executive chef of The
Olympic Club in San Francisco, CA.
Now he spends his time hunting, fishing,
and enjoying his grandson. He just loves
being retired.
75 Josetta Spychaj is resident chef at Sur La Table in Los Angeles, CA.
76 Timothy McGrath has been teaching food enthusiasts and Boot Camp classes at the CIAs San
Antonio campus.
77 Laura Widing is purchas-ing and project manager of LASCO enterprises in Houston, TX.
78 Michael Barna is catering liaison at Whole Foods in Wynnewood, PA. He is looking forward
to the companys relocation to a much
larger facility right next door, in August
2016.
80 Joel Blice has recently moved to the beautiful eastern shore of Maryland where he has opened
an office with Goodwin Hospitality.
Joseph Russo is owner of Sweet Tree
Holdings, LLC in Island Pond, VT. Sweet
Tree will be the largest maple syrup pro-
ducing facility in the area but will not be
producing syrup for pancakes. The com-
pany is testing products like facial scrubs,
and is still exploring all the ways they can
use their maple product creatively.
81 John Bartholomew celebrat-ed the one-year anniversary of his marriage to his husband, Daniel Valle,
by vacationing in San Juan, PR. John no
longer works in the culinary industry. He
has been a registered nurse since 1996
and an advanced practice nurse since
2003. He is employed by Atlantic Gas-
troenterology Associates in Egg Harbor
Township, NJ. He loves to cook and bake
for friends and family, and even made his
own wedding cakea three-tier coconut
cake filled with coconut custard.
85 Raymond Plasek is brewing supervisor at the Revolver Brewing Company in Granbury, TX. He
has been with the company since 2014.
86 Mark Fortino is vice president of culinary develop-ment for TrustHouse Services Group in
Charlotte, NC.
87 Joanne Burns is chef at The Kitchen Warehouse (Australia) Pty. Ltd., in Western Australia.
Christopher Wissmar is chef/owner of
Circa Ale House in West Seattle, WA.
88 Christine FitzPatrick is owner/designer for FitzPatrick Design, Inc. For the third year in a row,
the business received a Best of Houzz
award for excellence in kitchen design.
Hadley Katzenbach is corporate chef-
culinary for Southern Mills in Rome, NY.
Polly Williams and her husband are
proud to announce the birth of their third
child, Sofia Channah. Sofia was born in
Israel in 2013.
90 Martin Saylor is anticipating the opening of his new restau-rant, Saylors by the Sea, located in Nags
Head, NC. The menu will feature fresh
seafood selections from the Atlantic coast.
This is a lifelong dream for Martin, and
he could not be happier. Kate Wilkin
is currently the director of operations
for Restaurant Associates at Longwood
Gardens, a cultural attraction in Kennett
Square, PA. She oversees all foodservice
operations, totaling $7 million annu-
ally. David Woolums is chef-instructor
in the baking and pastry and culinary
arts programs at Sullivan University in
Louisville, KY. He is a certified journey
baker with the Retail Bakers Association
and a certified executive pastry chef with
the American Culinary Federation. David
lives in Corydon, IN, with his wife and
stepdaughter.
91 Father Chuck Frederico is vocations director for the New
York, Maryland, and New England Prov-
inces of the Society of Jesus. He recently
Father Frederico
john (leFt)
33mis