Download - Mise en Place 68 The Ripple Effect
ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA
No. 68, February 2015
The Ripple Effect
www.ciaalumninetwork.com2
Keep the Momentum Going!The Building on Excellence Capital CampaignYour success as a graduate has an enormous impact on the global prominence of
the CIA. The excellence of the college’s academic programs and the remarkable
accomplishments of our alumni have earned us the reputation as the world’s
premier culinary college. Please help us keep this momentum going.
Your donations help drive the advancements that prepare students for leadership
positions in our industry. Help us invest in the most talented faculty and the
finest facilities, and attract the most capable students.
Your support has already enabled us to develop:
• A new bachelor’s degree major in Applied Food Studies and bachelor’s
degree concentration in Advanced Concepts in Baking and Pastry
• A new Transfer Credit Policy that offers students the opportunity to
apply up to 36 credits of prior college learning in liberal arts and business
management toward a CIA bachelor’s degree
• The first groundbreaking reThink Food leadership conference with our
partner, the MIT Media Lab
Some of the latest commitments we’ve received to the capital campaign include:
• Restaurant Associates’ and Compass Group’s support of student scholarships
and the expansion of the new Student Commons
• Francesco & Mary Giambelli Foundation’s pledge for scholarships and the
Marriott Pavilion
• Brooklyn Brewery’s commitment to co-direct a craft brewery curriculum in the
new Student Commons
This is a particularly exciting time to be involved in the CIA’s mission. Please
give! Your investment helps us sustain the worldwide prestige of your CIA
degree and offer the same to the next generation of CIA graduates.
Help us keep the momentum going, by visiting www.ciagiving.org
or calling 845-905-4275.
With gratitude,
Dr. Victor A. L. Gielisse, CMC
Vice President—Advancement and Business Development
$100 MILLION
50 MILLION
1 MILLION
67,000,000
“We are already a world-class institution, but when we complete this transformational campaign we will be phenomenal—unrivaled and unparalleled anywhere in the world.” CIA Trustee Emeritus Cameron Mitchell ’86, owner, Cameron Mitchell Restaurants
Your Questions Answered!The Truth About Why We Need Your Help
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Alumni HomecomingFun, Friends, Food, and Fitness
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ColavitaFriends and Family to the CIA
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The Ripple EffectStories of Generosity and Purpose
10
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Notice of nondiscrimination: The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. The following Civil Rights Compliance Officers at the CIA have been designated to handle inquiries regarding the nondiscrimination policies:Title IX and Age Discrimination: Joe Morano, HR Director—Faculty Relations845-451-1314, [email protected], Office—Roth Hall, Room S-324Section 504/ADA: Maura A. King, Director—Compliance845-451-1429, [email protected], Office—Roth Hall, Room S-351Mailing address: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538Should you require further information, please visit www.ciachef.edu/non-discrimination-statement.
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Across the PlazaFollowing the Presidential Trail | A Well-Rounded
Education | $282,895
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Education for LifeBook Shelf | Kudos | Worlds of Flavor®/Menus of Change®
24
Gifts at WorkWhy Give? | Giving’s Impact | Paying It Forward
28
Class Notes & CampaignsClass Notes | In Memoriam | Fast Track Program
31
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Just three weeks after I said goodbye to my son at the door of his freshman
dorm room at Bucknell University, my phone rang. A perky young student was
on the line soliciting a donation from me. A donation? We’d just forked over a
huge amount of cash for tuition.
“You can make a donation right now using your credit card,” the voice chirped.
Credit card? I was maxed out. I’d just bought the ultra-expensive—must have
been made of gold—books for my engineering student and all the paraphernalia
for the dorm room on that credit card! “Sorry, this well is dry,” I said.
But when she told me I could direct my gift, it gave me pause. My son had
joined the college’s cycling team and was going to be racing at meets up and
down the East Coast. I asked if I could direct my gift to the team. “Why yes,”
my delightful new friend sang. “I’ll indicate that your gift goes toward their
travel and equipment.” It made a world of difference to me knowing that I could
choose where my money went. I made a $100 donation.
Since his graduation, I’ve continued to support the college with unrestricted
gifts, letting the college decide where they most need to put my donation every
year. At first, it was hard to imagine that an established college with a gorgeous
campus needed a donation from me. But the truth is tuition, though high, can
never cover all of the operating costs of a not-for-profit institution. So colleges
like Bucknell and the CIA turn to us to fill in the gap.
In this edition, you’ll read about alumni, students, and friends of the CIA
who have found their reason for giving. From the smallest gift to the largest
donation, every one counts and is so appreciated. And I wonder, what will be
your reason for giving back?
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.
©2015 The Culinary Institute of America All rights reserved.
Photography: Phil Mansfield
mise en place® No. 68, February 2015
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
Rachel Johnson
Gail Jones
Denise Zanchelli
Contributing Writers
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The CIA is a not-for-profit college. What does that actually mean?
Why is tuition so high?
As a not-for-profit college, the CIA acts in the public interest without commercial profits, and exists to provide programs that benefit others and society. What this means is that we direct all of the financial resources we receive right back into our educational mission. Since we do not have “owners” or “shareholders,” our not-for-profit status enables us to focus on the quality of education rather than on satisfying an investor’s expectations. It also means we may receive tax-deductible gifts and donations that support scholarships, new programs, facilities, and equipment for our students. As a not-for-profit organization, we are governed by a board of trustees that is charged with guiding the CIA towards our vision for the future. The board is not compensated for its services.
Why are donations to the CIA so important?
Without gifts, the college would have an operating deficit. Tuition and fees (including housing) are not enough to cover the CIA’s annual expenses. Net tuition and fees cover only 84% of the CIA’s expenses. More than $21 million of the CIA’s annual expenses need to be funded from sources other than tuition and fees. Gifts to the college and restaurant sales are the two largest revenue sources that help the CIA meet its annual operating expenses.
Your Questions Answered! The Truth About Why We Need Your Help
The cost of higher education is increasing for a multitude of reasons. Our degree programs require more specialized equipment than many liberal arts programs. Culinary education is both labor- and materials-intensive. There are substantial food costs attached to our educational process. In addition, the
CIA has to upgrade its kitchens and bakeshops on an ongoing basis. Fifty-six percent of the
CIA’s expenses are compensation for all employees. When coupled with
purchased services, the percentage rises to 66.
Continual improvement and upkeep of student services and amenities require funding. At present, we fund 25 active student clubs, six athletic teams, and a strong intramural
program. We sponsor on-campus student competitions and offer extensive
tutoring, mentoring, and counseling programs.
In addition, we are building a new Student Commons to expand dining services, increase and improve athletic training areas, and provide more student extracurricular options. All this, and more, requires support of tuition and beyond.
As you know, paying for college is a challenge for most students. And while the CIA does have a modest tuition increase every year, we are committed to keeping tuition reasonable so students can afford their education.
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The CIA campuses are already beautiful. It doesn’t look like you need my money.
If you need money to build build-ings, how can you be building them already?
Funding for buildings is made possible using a combination of donor funds and tax-exempt financing. Tax-exempt bonds allow the college to borrow funds at a low interest rate then pay them off when donor pledge contributions are received.
We are never done improving, growing, or seeking ways to provide a superior CIA education to our students in the best possible environment. Over the last several issues of mise en place, we have shown you some of the incredible transformations that are taking place on our Hyde Park campus. Those changes are both brick and mortar (Marriott Pavilion and the new Student Commons), and programmatic (two new bachelor’s degrees in culinary science and applied food studies and four new bachelor’s degree concentrations). We also anticipate the completion of our four-season sustainable garden and rooftop berry garden soon. Each of these projects takes years to bring to fruition and are part of our Building on Excellence
Capital Campaign, which began back in 2009. All of these “upgrades” are created
to enhance the academic and overall experience for our
students and to enable us to continue to offer leadership to the industry through conferences and symposiums.
What is the CIA endowment and why should I give if you have one?
Endowments are an essential part of the long-term financial health of an educational institution. The endowment is the combination of both donor- and college-restricted funds that are put into investments to help financially support the college on a long-term basis. The finest higher education institutions all have large endowments that allow them to be highly selective with students, and provide the financial leverage for scholarship opportunities and facility growth and improvement.
When you compare the size of the CIA’s endowment ($115 million) with that of our competitors, such as Johnson & Wales ($240 million), you see that the CIA is not an exceptionally wealthy institution, which is why we rely heavily on support from our benefactors.
Why should I give when I’m still paying off my college loans?
We understand that as you pay off your own loans it seems counterintuitive to donate to the college. But even a gift of $25 to student scholarships has a direct impact on the life of a current student.
Your CIA education was an investment in your future. As a graduate, you understand the value of your degree. By financially supporting the college, you help us to continue to provide that valuable degree to future students.
Why give to scholarships? I didn’t receive one when I was a student.
More than 90% of CIA students receive some form of assistance to pay for their education. We award scholarships and grants for both academic merit and financial need so that we can attract the best and brightest students. Your dollars ensure that we continue to grow the CIA reputation and maintain the value of your degree. We want you to always be proud to say, “I am a CIA graduate.”
Does my donation impact currently enrolled students?
Yes. Alumni donations ensure that current students are receiving the same high-quality education during their time at the CIA. Everything we do is focused on preparing our students for success upon graduation.
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Can my donation go toward the campus I designate?
If I direct my donation to a specific area, like scholarships, how can I be sure it will end up there?
Yes, you can designate where you wish your donation to go. You can go directly to www.ciagiving.org and see the different designations.
Donor-restricted gifts are tracked separately in both the Advancement and Accounting offices. Gift donations go directly into the fund you designate, such as the Alumni Scholarship Fund or Side Towel Scholarship Fund. For almost 30 years, the external firm of KPMG has audited the accounting records of the CIA. In addition, the college has an internal auditor who reviews
the accounts for accuracy and appropriateness.
The CIA is a not-for-profit institution of higher learning, which means that all monies raised from all donors go directly back into student programs. You can earmark your gift when you make it and you can be confident that your money will directly impact students.
Does volunteering my time count as giving?
Yes. Many of our alumni support the college by hosting prospective student receptions and recruitment events. Others become CIA mentors and work one-on-one with current students. All are invaluable ways to give back!
Is participating in alumni recep-tions truly giving back to the CIA?
Yes. The CIA hosts approximately 10 alumni receptions across the country each year. Receptions are held so we can update you on developments at the CIA and help you remain connected to your 47,000-strong alumni network.
Does the CIA recognize its alumni for contributions they make?
The CIA recognizes all donors, including alumni, through our personalized stewardship program. Donors are stewarded through a combination of verbal and written communication. Each year all donors are highlighted in the CIA’s Annual Report and we send out personalized thank you letters, with accompanying tax donation receipts. Additionally, alumni are occasionally highlighted in mise en place.
Why should I encourage my company to participate in the CIA’s Gift-in-Kind (GIK) program? Don’t you already have lots of companies
providing donated products?
Currently, only a small percentage of the CIA’s product needs are covered by donated GIK items. This means the college must source products through traditional means in order to execute its curriculum. We are always on the lookout for new appropriate GIK donations, both to defray expenses and to expose our students to high-quality products.
The company I work for has a Match-ing Gift Program. Can that help?
Yes. This is a very simple process that the CIA’s Gift Processor can assist you with. Simply visit www.matchinggifts.com/culinary.
If you have other questions about why your donation is important to the CIA, please feel free to contact one of our advancement officers at 845-905-4275.
I want my gift to have an impact on students and not go toward salaries.
mise en place no.68, February 2015 9
Palmer’s Annual Oyster SocialFor the second year in a row, CIA students
participated in an oyster shucking
competition at Aureole in New York City as
part of The Annual Oyster Social hosted by
Charlie Palmer ’79. This year, more than
250 attendees enjoyed a buffet featuring
unlimited oysters, great seafood, and
cocktails. A bluegrass band entertained the
crowd. For the oyster shucking event, CIA
students were divided into teams. Guests
were asked to pick a team and commit
a dollar value for every oyster shucked
during a three-minute period. Together
the students shucked 132 oysters, which
brought in donations exceeding $13,000
for Citymeals-on-Wheels. That number
was $9,000 more than the amount raised
last year!
CIA Launches The Food Business SchoolThe Food Business School, a new center
for executive and graduate education,
broadens the CIA’s commitment to the
future of food education and leadership.
The mission of FBS is to enable and
empower entrepreneurial leaders to
design, deliver, and lead transformative
innovations that address the world’s
most pressing food challenges. “There
are tremendous opportunities ahead—
all unfolding in a fast and dynamic
environment,” explains Dr. Tim Ryan.
“The CIA is proud to provide its special
talents and resources to create world-
class programs that will support a diverse
community of innovators as they acquire
the practical skills, knowledge, and
networks needed to be successful in the
broader food business.”
Registration has begun! Visit
thefoodbusinessschool.org for more
information.
Our “Kind” ThanksThe CIA is deeply grateful to the following
corporate donors of products or equipment.
Each has renewed or begun their gift-in-
kind relationship with the CIA between
June 3 and September 16, 2014:
Boggiatto Produce, Inc.
BSH Appliances
Bunge North America, Inc.
Central Milling Co.
Colavita USA
Cooper-Atkins Corp.
Dipo Induction
Driscoll Strawberry Associates, Inc.
Ecolab, Inc.
Gaylord Industries
Grassland Dairy Products, Inc.
Hero USA
KitchenAid Commercial
Peugeot PSP USA, LLC
Robinson Home Products, Inc.
Star Kay White, Inc.
Steelite International USA, Inc.
Sterno CandleLamp
Tuxton, Inc.
Villeroy & Boch USA
Wood Stone, Inc.
charlie palmer ‘79 and his team of cia students
www.ciaalumninetwork.com10
The CIA cannot function without the help of its alumni and friends. That sounds like a grand statement,
but it is absolutely true. The college relies heavily on the largesse of many to meet the enormous costs
of running an institution as large and as committed to excellence as the CIA. Every gift, large or small,
is critical. Every act of support is essential. Every moment spent with a student is priceless. This article
will take you on a journey through personal stories of giving to the CIA. The reasons people choose
to share their prosperity and their lives with the CIA are many and varied. But however they choose to
give, their generosity is always deeply appreciated by our students and the college.
By Nancy Cocola
Generosity Starts Here
It might be a cliché but
it’s still true; charity does
begin at home. At the CIA,
that phrase means before
we ever ask our friends
and alumni to support our
mission, we turn within
and ask faculty and staff to
make an annual donation
during our “15” campaign.
Unlike other colleges
where campaigns can last
for months, ours runs for a
short but very intense
15 days.
We try to make it fun
and engaging for staff
and faculty. One year we
did a spoof of America’s Got Talent and had employees showcase
their hidden gifts. They revealed skill at singing, dancing, karate,
and magic. Seeing the sometimes hilarious, sometimes amazing
personal side of our colleagues brought the whole CIA community
closer together. Last year, we had faculty and staff give “reviews” of
the changes they were seeing on campus as a result of the Building
on Excellence Capital Campaign. Through the reviews, we learned
about the personal ways
our curriculum and facil-
ity enhancements are
improving the educa-
tional experience for our
students and making
for a more enjoyable
working environment for
us all.
In the four years since we
kicked off the “15” cam-
paign, faculty and staff
contributions have grown
by more than 239%. In
2010, we raised $36,823.
In 2014, we raised
$125,000—with 45%
of all CIA employees
participating. Employee gifts range from $1 to $25,000. While the
majority of employees designated their gift to the Building on Excel-
lence Capital Campaign, others supported scholarships that are near
and dear to them like the Jim W. Heywood ’67, Brian Smith, and
Wayne L. Almquist Memorial Scholarship Funds. So, cliché or not,
we believe in the phrase “charity begins at home” and the resulting
benefit to our students.
The Ripple Effect
students with their chef-instructor enjoying a joke
mise en place no.68, February 2015 11
Hail Fellows
Two men have completely different stories to tell. Both are CIA grads
and Society of Fellows members. Each finds camaraderie, common
interests, and the opportunity to change lives in their role as Fellows.
They are Ben Katzenstein ’83 and Neal Nemerov ’96. Both are
members of the CIA’s Society of Fellows. Both have an enduring
respect for the impact their CIA education had on them. Both thrive
in the company of others who love the foodservice industry. And
both have a history of supporting the CIA in as many ways as
they can.
Ben Katzenstein always knew
that he would go into the family
business. Star Kay White, creator
of fine flavoring ingredients for ice
cream, opened in 1890. Founded by
his great grandfather and then run
by every subsequent generations of
Katzensteins, it was a small concern
that, almost 100 years later, still only
had 16 employees. To Ben’s way of
thinking, the company needed to
modernize to survive. But he wanted
to acquire more formal knowledge
and discipline so he could “bring
something to the table” when he
joined the company. He headed for
the CIA.
While at the college, Ben learned
many important lessons about
excellence, using the best products,
and, most important, food safety.
But it was the speaker at his
graduation who articulated a notion
that became Ben’s mantra at Star
Kay White. Chef Eliot Sharron said,
“You are graduating from the finest
cooking institution in the world; demand that others rise to your
expectations. Don’t diminish yours to theirs.” As it is with many
multi-generational family-run companies, change is often hard
won and sometimes painful. Ben came into the company in 1984
wanting to upgrade equipment that was pre-World War I and II,
choose only the finest raw ingredients to work with, use only the
best methodology, and develop more regimentation “on the line.”
He met with a great deal of resistance. But in the end, the changes
he fought for have meant that by 1998, the company business had
quadrupled. Today, Star Kay White has more than 100 employees
and produces more than 40 million pounds of product a year for
four out of the top five food manufacturers in the U.S. along with
many other smaller companies.
Now a CIA Fellow, Ben makes an annual donation of $2,500 to the
college. But he has also begun a gift-in-kind relationship, providing
the CIA with his excellent flavor extracts. Giving is something he saw
his grandparents and parents do regularly in their own community,
and he very much wants to follow in their footsteps. “My ultimate
goal is to start a Star Kay White Student Scholarship,” Ben says.
“I’m not quite there yet, but it is a
real goal. The CIA gave me the tools
to survive and thrive, and I hope
to pass along that gift to the next
generation.”
Neal Nemerov came to the CIA
after a long career in the finance and
business divisions of such companies
as Maxwell House, AMF, Harley-
Davidson, and Colt Industries. When
he left Colt, he was unhappy with
his work life and sought out a career
counselor to help him figure out his
next step. She told him that he only lit
up when he spoke about food. That
idea opened up possibilities he had
never considered. He visited the CIA.
“I was blown away by the atmosphere
and the kitchens,” Neal explained. “A
CIA education became my goal.”
He got his required six months of
industry experience volunteering in
the kitchens of the Stamford Senior
Neighborhood Council in Stamford,
CT. Once at the CIA, his hands-on
kitchen classes were eye opening and
harder than he thought they would be. But he felt he came away
with a lot of knowledge.
As a member of the Society of Fellows, Neal gets to enjoy the annual
group gatherings. “It’s like going to spring training for a baseball
team. I get to spend time with like-minded people and talk food,”
Neal explains. Over the years, Neal and his wife Jackwyn have gifted
the CIA with $130,000. Neal deeply believes that a CIA education is
life changing and he hopes that his gifts, and that of others, will be
used to enable more minority students to reap the rewards of a
CIA degree.
www.ciaalumninetwork.com12
Start ‘Em Young
When Greg Mezey ’06 began giving to the CIA, he was young
and fairly new to the workforce. That’s not the usual “profile” for
a CIA donor. But Greg had a very clear vision of what giving should
look like and almost immediately began walking the walk.
“Upon graduation, you know you have student
loans to pay off,” he explains. “But it’s
important to give, even a little bit,
because the money is for the person
right behind you.” Greg believes that
students should begin their giving
journey before they ever leave the
college.
“I wouldn’t be where I am today if not for the
CIA and Cornell,” he explained. “I do what I do because someone
helped me along the journey and the CIA was one of the stops. I
want the next generation to be stronger and better than I was. That
is my motivation.”
Greg’s journey has led him to become the director of food and
beverage at the Statler Hotel at Cornell University, where he teaches
and educates the 150 student employees. Greg loves to see his stu-
dents learn and go out into the industry and succeed. “It’s
the ripple effect.” Greg is also on the advisory
board for the Cornell School of Hotel Ad-
ministration/CIA Collaborative Degree
Program, and sees how his students
who go on to learn at the CIA are
“supercharged” with a culinary arsenal
and can go out and get great jobs.
Greg is interested in supporting the creation
of opportunities for students to learn outside the
curriculum. While at the CIA, he was a member of the Student Gov-
ernment Association, so he understands the importance of provid-
ing students with the time to discover their interests and affinities.
When he directs his donations, that is where he has them go.
Slow and Steady
Every year for the past 30 years, Herman Bender ’55 has sent in
his donation to the CIA like clockwork. If you do the math, you’ll
realize that it took Herman 30 years before he started giving back to
the college in 1985. But he had a good reason. For the first 10 years
after graduation, he was working as a pastry chef in fine hotels in
New York, New Jersey, and Florida; got a four-year degree at the
University of Miami; taught for a year at the CIA in New Haven;
and accepted a job as director of training for the Mister Donut
chain. Phew! But his race to success was not over. He left Mr. Donut
but ended up buying three of the company’s failing locations and
turning them around. He worked 12-hour days, six days a week for
years. Then he turned his attention to investing in real estate. At the
height of his success, he owned nine buildings. But in 1985, he had
a little breathing room and decided it was time to support the CIA,
a place that had given him an education on the GI Bill. “The CIA
taught me how to bake and cook,” Herman says. “It set me on the
right path for my life.”
He is now 82 years old and settled in Florida. He’s still active: travel-
ing, enjoying his friends, caring for his dogs, and writing that check
to the CIA every year…like clockwork.
“It’s important to give, even a little bit, because
the money is for the person right behind you.”
GreG Mezey ’06
mise en place no.68, February 2015 13
The Amendola Effect
Just out of high school, Michael Spears ’72 found he wasn’t really
interested in a traditional college experience. He went to work at
small hamburger and ice cream operations and,
though they were small, he saw a possibility for his
future. At the time, there were few culinary schools
and the CIA was the standout. “I enrolled and felt
very fortunate,” Michael says. “I know the CIA
shaped my young mind and offered me the disci-
pline and skills that have carried with me through
my entire life.” While at the college, Michael had
the good fortune to meet great chefs like Fritz Son-
nenschmidt and administrators like Joe Amendola.
After graduation, Michael worked for many years
in the industry before turning to real estate devel-
opment. Today he is in the hotel ownership business and enjoys put-
ting together deals to acquire and develop hotels. And it is through
one of his projects that he reconnected with the CIA.
Michael developed a golf course near Sea World in Florida. As an
owner, he would pass through and check in on operations peri-
odically. On one of those days, he happened
to glance down at the tee-time sheet and saw
the name Joe Amendola. Right there he had a
flashback to his CIA days. Michael caught up with
Joe on the ninth green, and the handshake they
shared out in the sunshine sealed a friendship
that lasted until the day Joe died. The two trav-
eled, attended conventions, dined, and went to
CIA events together. And that friendship recon-
nected Michael to the CIA.
Every year, he gives to the Joe Amendola Scholar-
ship Fund to honor his friend and mentor. Many
of our alumni experienced similarly powerful relationships with their
CIA instructors. For Michael, it was, and is, the “Amendola Effect”
that keeps him giving.
Doctors and Chefs, An Unlikely Combo
If you ask Dr. Joel Spiro, he’ll tell you that the similarities between
a pre-med student and a CIA student are obvious. “In pre-med, you
have to go in knowing what you want to be, stay focused, and work
very hard,” he says. “CIA students come with that same determina-
tion and drive, and the college develops highly
specialized skills.” Maybe that’s what has
attracted him to the CIA over the
years, or maybe it’s his love of food
and the act of breaking bread
with others.
As early as he can remember,
Joel ate well. Living in New York
City made that easy. He loved to dine
out, cook at home, and share meals with
friends. When he moved to Albany, NY back
in 1968 there weren’t a lot of great restaurants. Stepping into the
breach, he started the Albany chapter of the Confrérie de la Chaîne
des Rôtisseurs in 1977. He invited a bunch of friends, and “coerced”
others by offering them the opportunity to have a fine dining experi-
ence that truly focused on the presentation of the table, the food,
the wine, and the camaraderie.
In the 1990s, Joel’s friend Jules Epstein invited him to become a
Member of the Corporation (MOC) at the CIA. At that time, the
MOC was the organization of 400 dedicated supporters of the
college. Joel was asked to help transform the MOC into today’s
Society of Fellows, a smaller, more active group with an impact on
the CIA and its direction. Joel’s Fellow membership dues are used
to support student scholarships. But his involvement with the CIA
has always been multi-faceted. Whether he is
working with the Fellows to develop ideas
for improving the student experience,
donating rare wines to support
the silent auction at the CIA’s
annual Leadership Awards event,
purchasing a seat in the Marriott
Pavilion’s Ecolab Auditorium, or
attending Fellows’ weekends, Joel is
wholly committed to the CIA and has been
for decades. Because of his staunch support, clear
appreciation for the college’s mission, and generosity over the
years both monetary and through his actions, he was recently asked
to join the CIA Board of Trustees. Joel knows that the future holds
unlimited possibilities for the CIA, and he is delighted to be able to
contribute yet again.
“In pre-med, you have to go in knowing what you want to
be, stay focused, and work very hard. CIA students come with that same
determination and drive.”dr. Joel Spiro, TruSTee
joe amendola teaching ice carving
www.ciaalumninetwork.com14
Changing Lives, One Student at a Time
Karen Masri Craddock ’95 knows the value of having a good
mentor and real financial support. While working at a B&B in Colo-
rado, Karen discovered that she could cook! The inn’s owners of-
fered to send her to culinary school
in the hopes that Karen would one
day take over the B&B from them.
Not wanting to be tethered to their
dream, she applied to the CIA on
her own. While at the CIA, aid came
in the form of the Marvin Shanken/
Wine Spectator Award and the Hos-
pitality and Tourism Management
Scholarship, which helped her live
her own dream.
She experienced real mentoring
while working with Tom Colicchio
during her externship at Gramercy Tavern. “Tom was incredible,”
Karen says. “I was the restaurant’s first extern, and he took me
on based on my level of motivation alone. I gleaned so much from
him.” She returned to Gramercy Tavern after graduation, and from
there she moved to Alan Tardy’s Follonico. Ultimately she moved into
the private sector as a personal chef.
However, the call to join her father at Smith Barney (now Morgan
Stanley) and eventually take over his book of business when he
retired was loud, and Karen entered
the world of finance. But she never
forgot her connection to, and ap-
preciation for, everything she learned
at the CIA. Her wish to have a more
immediate impact on the college
led her to become a member of the
Alumni Council, helping to spearhead
the wildly popular “Run for Your
Knives 5K Scholarship.” Today, she
adds to her contributions by being
a CIA Mentor. “What I love about
mentoring is that you have a direct
impact on someone’s life,” explains Karen. “If a student is coach-
able and receptive, mentoring is one of the greatest feelings in the
world.” Karen shares her time, experience, perspective, and advice
with students who are now living their own dreams—an invaluable
gift to the student and the college.
A Legacy of Love
To hear his sister Alyson tell it, Ted Owles ’87 was an extraordinary
man. And when you look at his personal and professional achieve-
ments, you see absolute evidence of her words. It seems that his
sense of humor, charm, skill, and dedication to excellence drew
people to him, and earned him professional respect wherever he
went. A Florida native, Ted began his fascination with the kitchen
while working at Walt Disney World. On his days off, he began to
frequent a local restaurant owned by a former board member of the
CIA, who encouraged Ted to attend the CIA.
Ted just loved his time at the college and excelled while here. For
graduation, Alyson and her parents flew up from sunny Florida only
to be met by a freezing Hudson Valley winter. Students were outside
in their chef whites and toques carving an ice block into a work
of art. Alyson was very impressed with the students’ dedication.
The family was ecstatic as Ted received honors at the graduation
ceremony. They felt glad to have gotten a glimpse of the world that
had made Ted so happy and fulfilled.
After graduation, Ted worked in several restaurants before opening
Raspberries Gourmet Catering in his hometown of Winter Park, FL.
After many years of building up the business, Ted realized he was
meant to be working with other chefs, potentially doing training.
He took work with the Brinker Company, which owned Chili’s,
Romano’s Macaroni Grill, and other chains. His location ultimately
became the “training restaurant” for all of the Central Florida loca-
tions, with Ted serving as the training manager. Then the call came
from the Brinker organization headquarters asking him to become
operations chef in charge of restaurant menus in Texas. Ted couldn’t
pass up the opportunity. He eventually moved his two sons, Austin
and Nathan, to Texas to be with him. Loving his time with them, he
became a Little League coach, and even led his division to the Texas
Little League Championships. All this joy and success was sitting well
with Ted until one day, quite unexpectedly, an aneurysm took his life
at age 47.
As you can imagine, this event rocked his family’s world, but also
that of his friends and colleagues in Texas and Florida. To honor his
memory, shine a light on his gratitude for his time at the CIA, and
recognize his passion for his profession, Alyson has arranged for
her properties to be liquidated upon her death and placed into a
scholarship in Ted’s name. It is Alyson’s goal that Ted will always be
remembered through a legacy of love.
karen and husband christopher flanking student at 5k run
mise en place no.68, February 2015 15
Innovation and Thought Leadership
Over the last decade, Ventura Foods and the CIA have continued to ex-
pand their partnership in an effort to build upon their mutual dedication
to the science of food research and menu development for the foodser-
vice industry. This relationship has focused on extending foodservice edu-
cation, product and process development, and culinary research offered
through the endowed Ventura Foods Center for Menu Research and
Development, a state-of-the-art culinary training facility at our California
campus. In addition, Ventura Foods has supported important CIA leader-
ship conferences like Worlds of Flavor® and Menus of Change®.
Through student scholarships, gift-in-kind donations, and hiring CIA
graduates, the company has proven to be the type of partner that is
helping the CIA change lives. Paul Bulman ’98, Ventura’s senior catego-
ry marketing manager says, “We look forward to our continued partner-
ship, and working together to reinforce the commitment to foodservice
innovation and leadership, two areas of focus valued by both Ventura
Foods and the CIA.”
One-of-a-Kind, Gifts-in-Kind
From chocolate to equipment, the CIA is blessed to have relation-
ships with many generous companies that give to the college year in
and year out. Two such friends are Barry Callebaut and
Cres Cor. Equal in their importance to the educa-
tion of our students, they are especially
appreciated by those who benefit from
their generosity.
Barry Callebaut, the largest manufac-
turer of chocolate in the world, takes its
complex product very seriously. Alexan-
dra Urbe speaks for the company when
she says, “By donating chocolate, we create
a link to the source—the key establishments where
knowledge resides and creativity and passions are sparked.”
Recognizing that chocolate is an expensive ingredient, Barry Cal-
lebaut wants to provide our students with access to quality ingredi-
ents and chocolate experts. By stepping in at the early stages of our
students’ education, the company hopes they will fall in love with
Callebaut chocolate and let it inspire them throughout their culinary
careers. Jeff Kulhawy ’94, regional sales manager, says, “As a CIA
graduate, I’m proud to see students being taught using Cacao Barry
and Callebaut, a premium chocolate used by the best pastry chefs in
kitchens around the world.”
Cres Cor has led the industry in mobile foodservice equipment since
1936, when George T. Baggott started the company. It remains a
family-owned and -operated business. So as you can
imagine, relationships are at the core of what
makes Cres Cor so good at what it does.
And it was a friendship forged between
Mr. Baggott and Joe Amendola,
then vice president at the CIA, that
brought Cres Cor into our kitchens.
The company has filled the kitchens
and ware-washing rooms on all our
campuses with heating cabinets, Roast-N-
Hold™ dish dollies, proofers, utility cabinets, and
so much more!
“Cres Cor has always recognized the need for quality and reliable
tools in the hands of professionals and what better place to start
than CIA?” says Jim Miller ’76, Cres Cor’s business development
manager. “We see many of today’s leaders with their roots connect-
ing back to the CIA. When a chef finds a durable tool that works for
them they will stay with that brand. We believe in supporting those
that support us as well.”
“We see many of today’s leaders with their
roots connecting back to the CIA...We believe in supporting those that support us as well.”
JiM Miller ’76
students in culinary science lab
www.ciaalumninetwork.com16
Sponsors Making the Difference
The CIA’s annual Leadership Awards event is the
college’s primary fundraiser for student scholar-
ships and a real celebration. During the evening,
we take time to honor key figures in the food-
service industry who have changed the way we
look at the interdependent issues of food, health,
sustainability, and culture. Every year, we ask our
friends and colleagues to join us for this exciting
event. And every year, several of our corporate
friends offer to sponsor the evening. A new ad-
dition to that group last year was Paramount
Farms, Paramount Citrus, and POM Wonder-
ful. Proud of its healthy products, the company
believes it makes sense to partner with the CIA.
“We want to expose chefs from the foodservice
and restaurant sectors to our healthy products.
From lemons and limes to California-grown man-
darins and Sweet Scarletts—the sweetest Texas Red Grapefruit—
and from Paramount Citrus navel oranges to POM Wonderful pome-
granates and Wonderful Pistachios, we want to arm the best chefs
in the world with premium, healthy, high-quality
products that are versatile and can work in many
different usage occasions,” says Scott Owens,
vice president of sales, Paramount Citrus.
For a decade, POM Wonderful has partnered
with nationally recognized chefs in its Chef Series
program to showcase the versatility of cooking
with pomegranates. Many of the chefs they col-
laborate with are CIA alumni. “We appreciate the
superior skills and experience that chefs develop
at the CIA, and want the CIA’s future culinary
leaders to regularly use our premium products
in their restaurants,” explains Dahlia Reinkopf,
senior director of marketing, POM Wonderful.
In working with the CIA and sponsoring our most
important student scholarship fund-raising event,
POM is actively supporting the future of our in-
dustry and helping to change individual lives by working closely with
the CIA and sponsoring its activities.
What’s in a Name?
The question “What’s in a name?” is not easy
to answer. In the arena of philanthropy, people
“lend” their names to everything from buildings
to bricks and conference centers to classrooms. At
the CIA, we honor the generous contributions of
the living and those who have passed by celebrat-
ing their names in places where we can share our
pride and gratitude for their commitment to the
college. With our capital campaign in full swing,
there are many naming opportunities available to
those who wish to demonstrate their commitment
to, and love for, the CIA.
Most recently, our longtime friends, the late Mary
and Francesco Giambelli, directed a significant gift
to the CIA. In honor of their legacy, the college
has named the Mary and Francesco Giambelli
Foundation Atrium Lobby (see p. 28). Now ev-
eryone who enters the Marriott Pavilion’s lower level will remember
the Giambellis and their pioneering work in Italian fine dining. Last
fall, we dedicated The Louis Greenspan Lobby on the Pavilion’s
upper level, in honor of Daniel Curtin, Dr. Gary Koch, and The Louis
Greenspan Charitable Trust—all steadfast sup-
porters of the college.
And now, thanks to our dedicated board mem-
bers and their spouses, those who participate in
our leadership summits in the Pavilion’s confer-
ence center will be educated in the Carla and
Stephen Cooper and Jon and Sharon Luther
Seminar Rooms.
When Cristina Mariani-May, co-CEO of Banfi
Vintners, America’s leading wine importer, said,
“We are selling not just wine, but a way of life.
It’s about something slower, calmer, and more in
touch with family,” we knew one of the stu-
dent lounges in the Student Commons would
align perfectly with her sentiments. The Banfi
Vintners Foundation Lounge will encourage
students to relax, socialize, and continue educa-
tional discussions in an intimate, informal environment.
So, what’s in a name? Support, love, quality, excellence, memories,
and legacy, that’s what.
dan curtin and dr. ryan at dedication of the louis greenspan lobby
mise en place no.68, February 2015 17
A Foundation for Giving
When Steve Ells ’90, founder and CEO of Chipotle, started the
Chipotle Cultivate Foundation, he had a very clear vision for its pur-
pose. “The Chipotle Cultivate Foundation is meant to expand upon
Chipotle’s philanthropic efforts and help us advance our mission to
change the way people think about and eat fast food,” he explains.
“Quite simply, the motivation was to establish a foundation that
could provide funding to organizations that are working to promote
responsible farming, wholesome food, and healthful eating.”
Chipotle’s philanthropic efforts are focused on its absolute commit-
ment to positively change the nation’s food and farming systems by
finding the best ingredients raised with respect to the environment,
animals, and farmers, within the local communities. Through the
Foundation, Steve is looking to accomplish the same kind of thing—
making better food more widely available—but in ways that expand
upon what he is doing with his company.
Steve frames three different ways he envisions giving. “Having
studied there, I have a personal connection to, and a lot of respect
for, the CIA. As an individual that’s enough for me to give back to
the college,” Steve explains. “When a business makes a philanthropic
contribution, there is generally some expectation of a return on that
investment, whether an actual return or some measure of exposure
or publicity. A foundation doesn’t have the same expectations. It
exists for the sake of fulfilling a philanthropic mission. Of course, our
Foundation wants to see progress from the organization or program
we are supporting, but it’s not the same kind of measurement we
look for from an investment coming from Chipotle.” Steve believes
that these three approaches complement one another and have a
positive impact at both the local and national level.
For the Foundation to support the CIA, there needed to be specific
programs that aligned with its mission. The college’s four-season
sustainable teaching garden was just such a program. “A curriculum
that is focused on sustainable foods at one of the country’s best
culinary colleges will play an important part in advancing our com-
mitment to sustainably raised food,” explains Steve. “Having classes
of future chefs who are schooled in the importance of sustain-
ably raised ingredients could go a long way to fueling demand for
ingredients that meet our high standards, and give more consum-
ers access to better food. That’s exactly what we are trying to do
in our efforts to change food culture, and it made a lot of sense to
us to support a program that stands to perpetuate that same food
philosophy.”
And so, when a foundation offers its support to the CIA, it is
because our goals and missions are closely aligned, magnifying the
opportunities for long-term success for both organizations. We are
grateful to all the foundations that support our efforts, and espe-
cially glad to be partnering with the Chipotle Cultivate Foundation
and Steve.
These are just a few of the hundreds of personal stories about what
motivates and inspires our alumni and friends to give to the CIA. We
hope that by reading them, you will find your personal inspiration to
do the same.
www.ciaalumninetwork.com18
Following the Presidential TrailNever let it be said that the life of a college president is routine.
In fact, whether President Tim Ryan is reaching out to foster new
educational enterprises to enhance our students’ experiences,
forging philanthropic partnerships that help support the college’s
long-term mission, or participating in a YouTube event that
highlights the fight against a ghastly disease, no two days are
alike and every day has a purpose.
Supporting a Great CausePresident Ryan and his wife Lynne attended a fundraiser at The
River Café for Gerry Hayden ’86, a highly regarded chef in
New York City. Tragically, Gerry contracted ALS (Lou Gehrig’s
disease) several years ago. Staggering medical bills and the cost
of his ongoing care have inspired his friends and colleagues to
host a number of fundraisers in his name. Present at this event
were Charlie Palmer ’79, David Burke ’82, Bryan Voltaggio
’99, and a slew of other CIA and River Café alumni. It was a
great evening for a very worthy cause.
Oh, and when Tim was challenged by CIA Trustee Thomas
Keller to take part in the ALS Ice
Bucket Challenge, he accepted.
Always the chef, Tim
stylishly completed the
challenge wearing his
chef whites and using a
copper pot filled with
ice, while overlooking the Hudson
River. To watch Tim take the ALS
Challenge, visit http://youtube/
YIoqycIH4ZM.
Preserving Quality of Campus LifeTim recently broke bread with Mike
and Patrick Gartland. Mike has been
a longtime supporter of the CIA in
his role as administrator of the James
J. McCann Charitable Trust—a generous financial contributor to
many of our campus projects. Most recently, the Trust gave the
CIA a major gift expressly for the acquisition of the former Coco’s
Restaurant site on the Hyde Park campus’s northern border. This
type of purchase not only keeps the college viable for expansion in
the future, but also protects the quality of life on campus today by
controlling development of our surroundings.
Bringing Like Minds TogetherAt the recent Hudson Valley Beer, Wine, Spirits, & Cider Summit
2.0 held in the Marriott Pavilion, Tim was presented with the
Hudson Valley Economic Development Corporation’s first-ever
Visionary Leader Award. Larry Gottlieb, CEO of the Corporation,
made the presentation, saying, “The Visionary Award is presented
to those outstanding individuals whose leadership, creativity, and
commitment to excellence set the highest standard in the food
and beverage industry for others to follow.” The award itself was
created on a 3-D printer and represented a wine barrel that opened
to reveal an apple, wheat, and grapes—all the ingredients for great
beverages, wines, and spirits.
mise en place no.68, February 2015 19
We are committed to giving our students a well-rounded college
education. That means providing opportunities for them to learn
outside the classroom. From world-renowned chefs to authors and
poets, and from strong student club support to providing ongoing
classes in the fitness center, we want our students to expand their
world and be exposed to new ideas. Up until now, we haven’t had a
venue large enough for the full student body to comfortably gather.
The Marriott Pavilion, with its Ecolab Auditorium and a state-of-
the-art conference center, makes it possible to expose our students
and greater community to a wide variety of programs. Most recently,
students had the opportunity to watch a demonstration by the
originator of molecular gastronomy and enjoy professional theatrical
performances.
Learning from a Pioneer French chemist and culinary science expert Dr. Hervé This
(pronounced “Teees”) visited the Hyde Park campus in October 2014.
Founder and president of educational programs for the Institute for
Advanced Studies of Taste at the University of Reims, Dr. This is
known for coining the term “molecular gastronomy.” He was the
first to explain the mechanism of culinary transformation during
certain cooking processes. Dr. This inspired a generation of renowned
chefs like Spain’s Ferran Adrià, England’s Heston Blumenthal, and
America’s Grant Achatz ’94.
His visit was much anticipated by students enrolled in the CIA’s
culinary science bachelor’s degree program, with whom he spent
considerable time. He then went on to hold a demonstration for
the entire community in the Marriott Pavilion that showcased his
culinary philosophy of “note-by-note” cuisine.
Experiencing Top-Flight TheaterThe Culinary Institute of America and Half Moon Theatre,
the Hudson Valley’s leading year-round professional theater
company, joined forces this year to bring New York-style theatrical
performances to the Marriott Pavilion’s Ecolab Auditorium.
Now entering its eighth season, Half Moon Theatre (HMT) is a
Hudson Valley-based company of actors, directors, playwrights,
designers, and producers who have worked extensively in New York
and Los Angeles, as well as at regional theaters around the country.
The theater company offered our students discounted tickets to
the Inaugural Benefit Gala on October 25, 2014 that featured Tony
Award-winning actress Cady Huffman performing her show, And She
Can Sing. Free tickets to a Kander and Ebb musical review, The World
Goes ’Round, were also provided for interested students, staff, and
faculty.
By offering our students opportunities that encompass all of the arts
and sciences, we are providing a more well-rounded education and
better preparing them for the real world.
A Well-Rounded Education
cast members and director of the world goes ‘rounddr. hervé this
20
$ 2 8 2 , 8 9 5That number represents the amount of money CIA bachelor’s degree students have raised for
charities and CIA student scholarships between September 2009 and October 2014! They did it
while completing the capstone project for their Foodservice Management course, led by Professor
Pat Bottiglieri. Students design and execute an event that is marketed to the public. They are
totally responsible for menu, beverage selections, marketing strategies, facilities design, budgeting,
forecasting, purchasing, and inventory control. Front- and back-of-the house managers are selected,
a theme decided upon, and they are “off to the races.”
These aren’t just exercises in event planning. They are, ultimately, fund-raising events that help to
build a culture of philanthropy within our student body. After students select a local charity and
a CIA scholarship fund they wish to support, you can find them out in the community requesting
donations for the evening’s silent auction. Anyone who has solicited donations knows that it is,
in equal parts, a lesson in humility, confidence building, and human nature. Our students do a
fantastic job.
The surplus revenue from each event is divided between the selected funds. Over the years,
donations have been made to such community organizations as Miles of Hope Breast Cancer
Foundation, The Wounded Warrior Project, Ronald McDonald House, the American Red Cross,
Dutchess Land Conservancy, the Dutchess County SPCA, and the Children’s Home of Poughkeepsie,
to name a few. CIA scholarships like the James W. Heywood ’67, Wayne L. Almquist, and
Brian Smith Memorial Funds; the Side Towel Scholarship Fund; and others have been the recipients
of donations. These funds directly benefit our own student body.
Take a look at some of the terrific events planned and executed by our students.
21
L e D i n e r e n B l a n c
H a r v e s t o n t h e H u d s o n
L a M e s a : L a t i n T a b l e
B l a c k & W h i t e , S p l a s h o f R e d
S w i n g I n t o S p r i n g
D i x i e D o w n t h e H u d s o n
G a t s b y : A n E v e n i n g o f O p u l e n c e
B i g B a n d , S a l u t e t o O u r T r o o p s
ladies from the 80s jehangir mehta ‘95 demos “the mighty mushroom”
associate professor doug miller ‘89 gives a tour of the new beverage garden
students prepare creative cocktails for alumni reception
vera eisenberg ‘00 and kersti bowser ‘00 reconnect
2014This year’s alumni homecoming event, held
October 24–25, was a smashing success. Everyone
who came got to enjoy excellent eats, including
the opportunity to indulge at three food trucks
owned by our alumni; a viewing of the movie Chef
and a panel about the life of a “food trucker”; 11 different creative cocktails developed
by our students; a spirited “Run for Your Knives” 5K that had everyone cheering; on-the-
spot distribution of $33,620 in student scholarships garnered from our alumni supporters;
culinary trivia games; and the opportunity to participate in three different demos and
presentations by renowned alumni chefs. A great time was had by all!
students prepare creative cocktails for alumni reception
tim ryan ‘77 (right) and mark erickson ‘77 (left) remi-nisce over their class yearbook with a fellow alum
donors peter ‘97 and andi holt with their scholarship recipient
back: alan archer ‘93, steve swofford ‘97, brooke brantley ‘97, ken ludwig, jim binner ‘90 front: robert kabakoff ‘86, pete blohme ‘86
student runners and their supporters
left to right: james contino, walter zuromski, sue scott, phyllis flaherty, gina pio-crossman, philip dunn, priscilla nuwash, and norm nuwash—all class of 1974!
www.ciaalumninetwork.com24
Book ShelfVOLT ink.By Bryan Voltaggio ’99
and Michael Voltaggio
Two brothers, so alike in
their passion for their
craft and so different in
temperament and style,
have come together
to create a cookbook
that demonstrates,
with exquisite clarity, where their
tastes converge. Named for their two restaurants, VOLT
ink. is an amalgam of their approach, recipes, and successes.
Beautifully photographed, the book features images that give
you a glimpse into the way the brothers work in their respective
restaurants. In addition, the book is woven through with Bryan
and Michael’s stories about their shared childhood memories,
work, and culinary philosophies.
The Texas Food BibleFrom Legendary Dishes to New ClassicsBy Dean Fearing ’78
Dean Fearing,
considered the “Father
of Southwestern
Cuisine,” shares
the best traditional
and modern dishes
from the Lone Star State in his new
cookbook. He takes readers through Texas culinary
heritage, the classic preparations involved, and the expansion
and fusion of foods that create Southwestern cuisine. Included
are step-by-step methods and techniques for grilling, smoking,
and braising, as well as a list of must-have pantry items that will
get you ready to begin cooking the “Southwestern Way.”
Truly Texas MexicanA Native Culinary Heritage in RecipesBy Adán Medrano
In Truly Texas Mexican,
CIA Fellow Adán
Medrano shares
his insights into
today’s Texas-
Mexican cuisine—a blend
of techniques and flavors passed down
from generation to generation of Mexican-Americans
and informed by modern ingredients. His 100 delicious
recipes and personal anecdotes reveal the mouthwatering
interconnectedness of culture, identity, community, and
cuisine.
School of FishBy Ben Pollinger ’97
In this beautiful
and very accessible
book, Ben Pollinger,
executive chef
at Michelin-star
Oceana in New
York City, shares
his considerable
knowledge to help
demystify seafood. He
takes the reader through the various
techniques of working with fish, from braising and
broiling to grilling and poaching—organizing each section by
degree of difficulty. His “fish-ionary” categorizes fish types,
making it easier to choose just the right substitutions based on
what’s fresh in your area. This is the perfect gift for the fish lover
in your life who longs to expand his or her repertoire and skills.
mise en place no.68, February 2015 25
KUDOSACF Gives Nod to CIA Restaurants and GradsTwenty restaurants across the United States were recipients
of the 2014 Achievement of Excellence Awards from the
American Culinary Federation (ACF) at the organization’s
national conference last summer. The Culinary Institute of
America’s American Bounty Restaurant, Bocuse Restaurant, and
Ristorante Caterina de’ Medici were among those acknowledged.
“Achievement of Excellence Awards are presented to foodservice
establishments that go above and beyond to promote the culinary
industry and provide customers with a rewarding experience,”
said ACF President Thomas Macrina ’76. “The Culinary
Institute of America’s commitment to providing hands-on
learning opportunities for its students through these restaurants is
noteworthy.”
In addition, nine graduates and the CIA were honored at the
organization’s awards event held during the ACF national
conference:
• Roger Kelly ’76, Charles Carroll ’86, and the CIA,
ACF President’s Medallions
• Michael Garbin ’76, Chef Professionalism Award
• Scott Gilbert ’83, Chef Good Taste Award
• Rick Moonen ’78, Celebrated Chef Award
• Gale O’Malley ’67, Joseph Amendola Award
• Michael Rigberg ’74, Paul Santaularia ’85, and Jeffrey
Mitchell ’93, named fellows of the ACF’s honor society, the
American Academy of Chefs
Serving Up Gold at SkillsUSALeonela Montas ’14 took the gold medal for Restaurant Service in
the postsecondary division at the 2014 SkillsUSA in Kansas City,
MO. This was the first time the CIA had competed in the category
of service, and we are pleased that Leonela came home with the
gold medal. Contestants are tested on skills required in front-of-
the-house service at a fine restaurant. The focus is on guest service
and relations in the dining room: table setup; greeting guests;
reservations procedure; presentation of menus; description of food,
drinks, specials of the day; taking orders; serving each course and
clearing; preparation and presentation of the check; and closing
remarks. Contestants are also judged on personal appearance,
table-side manner, professionalism, ease with guests, courtesy,
general knowledge, and technical and verbal skills.
Bringing the South Home to James Beard HouseGus P. Silivos ’82 and classmate Irving Miller ’82, along with
three other Pensacola Celebrity Chefs, were invited back to the
James Beard House for an unprecedented fourth consecutive year to
present a dinner entitled “Southern Inspired: Fresh from Florida’s
Gulf Coast.” The event, which was held on October 1, 2014,
showcased the Pensacola Bay area’s signature culinary offerings and
was hosted by Visit Pensacola! Family, friends, and fans who were
not able to attend had the option to stream it live using the James
Beard Foundation’s new Kitchen Cam.
gus silivos ‘82
mise en place no.68, February 2015 27
Friend and Family to the CIABy Gail Jones
Colavita is one of the most venerable names in the CIA’s inner
circle of trusted corporate partners. In 2001, the CIA and Colavita
celebrated the grand opening of the Colavita Center for Italian
Food and Wine on the Hyde Park campus. The event marked the
culmination of a joint effort to enhance the Italian cuisine and wine
curriculum carried out in the college’s Ristorante Caterina de’ Medici.
It also highlighted a corporate friendship that has strengthened into a
family relationship.
Giovanni Colavita founded the Colavita Olive Oil and Pasta company
in 1948, in the town of Campobasso, Italy. His grandson Giovanni is
currently Colavita USA’s CEO, while his cousin, Andre, is CEO of
Colavita Italy, operating out of Rome.
One of the often-told family stories relates to the founding of Colavita
USA. In 1978, while honeymooning with his bride in New York,
Enrico Colavita had a chance meeting with John J. Profaci, a broker
for food distributors. With a simple handshake, Enrico and John
struck a deal to make John the company’s U.S. olive oil importer.
Mr. Profaci is credited with opening the American market to genuine
Italian extra virgin olive oil—an initiative that changed the way
Americans ate. Today, all four of John Profaci’s sons—Joe, John Jr.,
Anthony, and Robert—hold key positions in Colavita USA.
It was in 1994 that
Colavita USA, Colavita
Italy, and the Profaci
family pledged the
lead gift to launch the
fundraising campaign for
the Colavita Center for
Italian Food and Wine.
Since then, Colavita
USA has been a steady
supporter. Year after year,
the Profacis sponsor the
CIA Leadership Awards.
In addition, the company
has sponsored several
CIA Worlds of Healthy
Flavor® and Healthy
Kitchens, Healthy Lives™
leadership conferences.
The company’s latest
gift-in-kind agreement
will keep the college’s
kitchens stocked with olive
oil. There is even a John J. Profaci Legacy Endowed Scholarship, which
further supports the college’s mission.
The family’s mission extends far beyond its work with the CIA. They
are extensively involved in nonprofit health and wellness organizations.
They sponsor Colavita Racing, Inc., the largest recreational cycling
organization in the U.S.; and the Colavita Children’s Foundation, which
helps children whose lives have been marred by economic hardship.
All of this speaks volumes about the company’s culture of social
responsibility. But it was a gift from the sons to the father that touched
the CIA family the most. Through a special fund-raising effort led by
Joe, John Jr., Anthony, and Robert, the sons were able to surprise John
and his wife Connie with the unveiling of the Profaci Tower Room—La
Torre John J. Profaci—the private dining room on the second floor of the
CIA’s Colavita Center.
And in recognition of his company’s influence on the evolving American
palate, and in honor of his support of the CIA’s mission, President Ryan
inducted John J. Profaci into the CIA Hall of Fame in 1999.
Dr. Victor Gielisse, the CIA’s vice president of advancement and
business development, says, “It’s a rare corporation that operates with
an emphasis on health, family, and philanthropy the way this one does.
Our relationship with Colavita has only improved with age.”
Gail Jones is a CIA Advancement Officer.
left to right: joseph, john sr., anthony, john jr., and robert profaci
www.ciaalumninetwork.com28
Francesco and Mary Giambelli Francesco and Mary Giambelli Endowed Scholarship Fund
What motivates you to give?
The directors of The Francesco and Mary Giambelli Foundation,
Inc., have been charged with the task of fulfilling the wishes of the
late Francesco and Mary Giambelli. Mr. and Mrs. Giambelli were
consummate restaurateurs. Their venues in New York City—the
original Giambelli’s Ristorante, Mercurio Ristorante, and the flagship,
Giambelli’s 50th Ristorante—were renowned for top-quality delectable
Italian cuisine, fine wines, and superb hospitality. Behind the scenes,
Why Give?Frank and Mary were terrific business people who understood the
economics of running a profitable restaurant better than most. Their
eagle eyes were on every movement in the dining room and kitchen,
and they knew how to make sure that their guests were comfortable,
well served, totally sated, and eager to return for another great
meal. In the early years, Frank elevated the spaghetti and meatballs
concept of Italian food by introducing Northern Italian recipes to the
American audience. He was an early innovator and was admired and
honored many times by his colleagues in the restaurant industry.
What makes giving meaningful?The mission of the Giambelli Foundation includes perpetuating
Italian culture and enabling others to continue the tradition of great
Italian cuisine and warm hospitality demonstrated by the Giambellis.
Contributing to the CIA in memory of Frank and Mary Giambelli
will assist the college as they train the next great generation of
restaurateurs and industry professionals to carry on the tradition of
helping people enjoy one of life’s finer pleasures.
How do you give?The Francesco and Mary Giambelli Foundation, Inc. has already
started honoring its mission by making a major pledge to the
CIA Building on Excellence Capital Campaign, and funding the
Francesco and Mary Giambelli Endowed Scholarship. In addition, the
Foundation has given the CIA a bronze statue of Mercury, which was
the namesake of the Mercurio restaurant and had an honored place in
the Giambelli restaurants. Other memorabilia—including menus, press
clippings, photographs, and a Guinness Book of World Records plaque
memorializing the purchase of the world’s largest white truffle by the
Giambellis at a charity auction—have all been donated to the college.
These items comprise the history of the Giambelli restaurants and are
a microcosm of the restaurant industry in New York City in the mid-
twentieth century. It was the hope of Francesco and Mary Giambelli
that CIA students would garner some valuable insights from these
items and that the spirit of their legacy would live on at the CIA.
29
Giving’s ImpactCiro Vincenzo Fodera ’14Bachelor’s Degree in Culinary Arts ManagementRecipient: Francesco and Mary Giambelli Endowed Scholarship
Describe your life prior to coming to the CIA.I was young when my father passed away and was left to take care
of my mother and my two younger brothers. At 13, I worked in
restaurants to help support my family by lying about my age. Despite
the hard work, I came to love what I was doing. One of my jobs was
as an apprentice chef at Red Rock Country Club in Las Vegas, where
the chefs were mostly CIA graduates. They did their best to teach me
everything that they had learned at school.
What motivated you to attend the CIA? Executive Sous Chef Ciro Cucciniello ’01 inspired and pushed me
to attend the CIA. At first, the CIA seemed like an impossible dream.
But chefs at Red Rock Country Club told me that going anywhere
other than the CIA would be a waste of my potential. The alumni that
graduate from the college are some of the best professionals in the
industry. Luckily, I initially received a scholarship from the Epicurean
Charitable Foundation of Las Vegas to help me attend.
What were your college highlights?I’d say being a part of the Bocuse d’Or, seeing Ferran Adrià, and
meeting master chefs in person were highlights for me. However,
going to France as part of my food, wine, and agriculture course was
the most eye-opening experience of my college career. We spent three
weeks traveling, eating, drinking, visiting museums, talking to chefs,
visiting vineyards, talking to winemakers, and just becoming worldly.
Another highlight was learning about beer making in Professor Doug
Miller’s brewing class. And, of course, had it not been for the Mary
and Francesco Giambelli Endowed Scholarship that I received, I could
not have completed my bachelor’s degree.
What are your plans for the future?With help from the CIA Career Fair, I obtained a job at the Taj Hotel
in Boston, MA, and hope to move up the ranks there. I also have plans
to start small-batch production of my own beer as a side business. My
long-term plan is to open my own catering business in Las Vegas. And
my CIA experience has inspired me to want to teach. I hope one day
to return to the college to do just that. I plan to donate a lot of time
and energy into starting my own scholarship fund for the CIA.
www.ciaalumninetwork.com30
A Literate BakeryStir together a huge supply of used books, a school system in need,
and a location like the incredibly popular Kilauea Bakery. Toss in a
dollop of volunteerism and the sense of community on Kauai Island,
HI, and you’ve got a recipe for philanthropic success.
When Thomas Pickett ’81 noticed the local Borders was closing, he
had a brainstorm. On the bookstore’s last day, he bought three of its
sturdiest wooden book carts. He placed one in the high-traffic area
of his bakery and gave the others to establishments nearby. Everyone
began calling it the Kilauea Bakery Book Shelf. Thomas filled the cart
with books from thrift shops, customers, and families. And since the
bakery lends itself to relaxing and browsing through books, he had a
success on his hands. He asks only that customers make a one- or two-
dollar contribution if they want to take a book home. Over the past
2½ years, the bakery’s cart alone has raised $26,000—enough money
to fund two part-time teachers in the elementary reading mastery
program that was cut just before he began this project.
Thomas’s commitment to his community is long-standing and
deeply appreciated. Kilauea Elementary School Principal Sherry
Scott Gonsalves says, “Besides establishing the Kilauea Bakery Book
Shelf, which has encouraged the love of reading in both children and
adults, Thomas has sponsored a ‘Student of the Week’ award in every
classroom for almost two decades.” Seems like Thomas is cooking up
more than just great food at his Kilauea Bakery.
Coming Full CircleWhen Robert Kabakoff ’86 set up a student scholarship at our
San Antonio campus, he didn’t think much more about it, as soon
after he decided to shift his annual donation to support the Alumni
Homecoming 5K Walk/Run. But one day, while interviewing a job
candidate, he came face-to-face with the recipient of his scholarship.
“I really cannot tell you the impact it had on me when I learned that
the person I was talking to had received my scholarship,” says Robert.
“Talk about investing in the future and seeing your commitment to
the CIA come full circle!”
Brit Milam ’13 was the eager interviewee who mentioned to Robert
that he had received the Kabakoff Scholarship. “I think of my
education at the CIA as an investment in my future,” says Brit. “Who
would have thought that Mr. Kabakoff and I would both receive so
serendipitous and direct a return on our investments.” Robert was
so impressed with Brit’s attitude and energy that he created a unique
manager’s position to take full advantage of Brit’s potential.
Paying It Forward
robert (left) and britthomas (right) and wife katie with the kilauea bakery book shelf
mise en place no.68, February 2015 31
chef for Family Services’ sixth annual
Guest Chef Series. Each year, a chef is
invited to demonstrate and share dishes
inspired by a theme. This year, Michael
prepared dishes based on a presidential
theme: Thomas Jefferson’s vichyssoise,
James Buchanan’s stuffed pork roast
with wine sauce, and Honest Abraham
Lincoln’s pecan pie.
’81 Andrew Blackman has
launched NY Chup, a New
York City-based company specializing in
hand-crafted ketchup. Andy and his wife
Dina have 2 daughters, ages 20 and 16.
Lisa Callison is security guard merchant
for ASI—Advantage Security, Inc. in
Aurora, CO. Peter Rosenberg is leading
the culinary vision for the Certified Angus
’66 Jon M. Lodi is part-time
chef-instructor for Ventura
County Rescue Mission in Oxnard, CA.
James P. Scobie is retired from his job
as a Navy cook. He sadly lost his wife of
35 years, but is still managing to enjoy
retirement in Florida.
’67 David A. Nickerson has re-
tired and is now a representa-
tive for Spifter, a kitchen gadget company.
’68 Glenn A. Meakim is
recently retired from his job
as chef at Smith College in Northampton,
MA. Gary H. Schmicker is a personal
chef in Aurora, NE.
’69 Roger Frost works for
CSX Freight/Rail Service in
Worcester, MA.
’71 Charles Amey is currently
working at Mansfield Hall in
Burlington, VT, a unique support college
for students with disabilities. He spent
20+ years teaching in the Hospitality &
Event Management program at Cham-
plain College, where along with his class-
room teaching, he created and operated
the International Hospitality Study Tours
and taught at Champlain’s Tel Aviv, Israel
campus. Chuck is married and has two
grown children. When he is not teaching,
he enjoys gardening, kayaking, traveling,
reading, and going for walks with his wife
and golden retrievers.
’73 Eric J. Oswald and his wife
closed their restaurant Rio
Vista Isle Café in 2013, after 30 years in
business. Eric has since exhibited his
wildlife and landscape artwork at North
Regional Library at Broward College
North and taken on the role of chef-
instructor for Broward Public Schools in
Fort Lauderdale, FL.
’74 Frank Leake was inducted
into the World Master Chefs
Society. He was honored for following a
required program of study in gastronomy
and culinary administration throughout
his career, and reflecting a professional
knowledge and philosophy of internation-
al cuisine as a chef and educator. Peter
Loren is director of culinary develop-
ment for Nino Salvaggio International
Marketplace in Clinton Township, MI.
He recently redesigned his own kitchen,
which was featured in the magazines Bet-
ter Homes and Gardens, 50 Dream Kitchens,
and Styleline. Francis “Mick” Mitchell
is working as a volunteer chef in a 55-and-
over retirement community in Palm Har-
bor, FL. He has been married for 40 years
and has seven grandchildren. Mick still
enjoys fishing and singing Doo Wop. He
would love to hear from fellow classmates
’77 Bartholomew Dutto, Jr. is
territory manager for US Foods
in Peabody, MA. He recently celebrated
20 years with the company. Howard
Smulo is executive chef for Las Vegas
Motor Speedway in Las Vegas, NV.
’78 Timothy Knowlton is
broker/owner of Beacon
Properties in Marblehead, MA. He has
been a real estate broker since 1993.
Philip Laura is bakery team leader for
Whole Foods in Morrisville, NC. He
started with Whole Foods after Hurricane
Katrina, aiding in the rebuilding of the
New Orleans Bakery.
’79 Mark J. Crowell is principal
culinologist for CuliNex, LLC
in Seattle, WA. Monsignor Jamie Gi-
gantiello is vicar for development of the
Diocese of Brooklyn. He joyfully com-
bines his vocations as chef and Catholic
priest by hosting the New Evangelization
Television’s (NET-TV) culinary program
Breaking Bread. In each segment of the
weekly show, he celebrates Brooklyn’s
rich ethnic neighborhoods by exploring
different parishes, visiting a restaurant
and interviewing the owner and chef, do-
ing a cooking segment, and ending with a
spiritual reflection related to the episode.
Michael L. Ratzlaff was the volunteer
Did your favorite chef or classroom instructor have a quote you remember to this day?
Share it with us! Send quotes to [email protected].
the old cardio room in the student recreation center
emilia mae, daughter of kasey posadas ‘06 and christophier posadas ‘06
www.ciaalumninetwork.com32
Beef® brand as the company’s executive
chef. Prior to taking this post, he spent
three decades at top hotels and resorts,
and owned and operated DELICA-
TEXAS Food Creations and Catering for
12 years.
’83 Kenneth B. Cooke is ex-
ecutive chef at Harbor House
Seafood Restaurant and Oyster Bar. He
and fellow classmates Laird Morgan ’83
and Luigi Tripodi ’83 recently launched
a website called CookwithCooke.com.
They are making easy-to-follow instruc-
tional videos to teach kitchen novices
some basic, fun-to-make dishes. Nancy
W. Ferriss has recently been issued a
patent for a new method for preparing
starch-thickened compositions.
’84 Tony Biggs is director of
culinary arts for the Certified
Angus Beef® brand. Before taking this
post, Tony was the executive chef for the
royal family of Jordan. Tim Michitsch is
culinary arts instructor at Lorain County
JVS in Oberlin, OH. The Association for
Career and Technical Education, Region I
recently recognized Tim for his contribu-
tions to career and technical education
by naming him their 2014 Teacher of
the Year.
’86 Stephen Sedlacko is
married and has two sons.
In his free time, he enjoys running and
playing golf. Christopher Wood is
owner/instructor/inspector for SafeSer-
viceTech (SST) in San Diego, CA, which
he opened five years ago. The company
provides ServSafe training and exams,
and conducts kitchen inspections and
sanitation audits to prepare restaurants
and health care facilities for state and
county health department inspections.
’88 Mark Hannibal is an
instructor at Waldo County
Technical Center High School in Waldo,
ME. Last spring his students won the
Maine ProStart competition and went on
to compete at the national level in Min-
neapolis. Mark began teaching after own-
ing his own restaurant, Hannibal’s Café,
for 13 years. John Schnupp is director
of food operations at Loyola University’s
Retreat and Ecology Campus in Wood-
stock, IL. He also oversees the campus
farm operations and teaches culinary
classes to students and the public in the
new Duchossois Food Systems Lab and
Kitchen. Loyola was recently named the
fourth greenest college in America by Si-
erra magazine, and John is pleased to be
a part of the University’s efforts toward
sustainability and organic produce. John
and his wife have three sons. Their eldest,
Jesse Schnupp, graduated from the CIA
in November 2014.
’91 Martha Bennett is office
manager/bookkeeper at
Sturgeon Bay Yacht Club in Sturgeon
Bay, WI.
’92 Idalee Cathcart was recog-
nized by the Texas Chefs As-
sociation as its 2014 Dallas Pastry Chef of
the Year. “I am so grateful to the CIA for
the skills and training I got as a student
many years ago, and for the honor to have
studied under some of the best master
chefs in the world,” Ida says.
’93 Joe Abuso is founder/owner
of Genuine Hospitality Con-
sulting. As part of his project to develop
an in-house culinary program for Holly
Hall Retirement Community in Houston,
TX, Joe has hired three CIA alumni
to lead the kitchen staff. They include
Executive Chef Peter Huber ’80, Sous
Chef Andrew Shirley ’82, and Pastry/
Sous Chef Joy Reading ’08. David
Pollick is executive chef at Forsgate
Country Club in Monroe Township, NJ.
Michael Smith is director of operations
for Damico and Partners in Naples, FL.
’94 James Dorris, Jr. is cor-
porate chef for Mar Jeanne
Caterers in Lansdale, PA. Noralyn Gal-
diano is corporate chef for Sysco Central
Florida, Inc. in Ocoee, FL. She was an
American Culinary Federation Southeast
Region Chef of the Year semi-finalist in
2014.
’97 Michael Chase is executive
chef for Tuxedos and Tennis
Shoes Catering and Events in Seattle,
WA. Cory Gheen is chef-instructor at
Loma Linda University in the School of
Allied Health Professions, Department of
Nutrition & Dietetics in Loma Linda, CA.
Colin O’Hanlon is director of opera-
tions at The Club at Carlton Woods, a
private club in The Woodlands, TX.
’00 Dustin Valette is executive
chef at Dry Creek Kitchen in
Healdsburg, CA. He and his team, The
Sultans of Swine, won the 2014 Cochon
555 Napa competition held at the CIA
at Greystone.
’01 Michael Curtis, David
Spichtig ’09, and Michelle
Zawadzki ’12 gathered at Saratoga
Racetrack in Saratoga Springs, NY to
take in the famous summer racing season
there. They just happened to have a
copy of mise en place magazine with
them! Elizabeth Drake Pronschinske
is broadline wholesale foods regional
district consultant for Performance Food
Service in Rice, MN.
’02 Rachel Klemek is owner/
pastry chef of Blackmarket
Bakery in Costa Mesa, CA. Chris Ko-
bayashi is chef/owner of Artisan in Paso
Robles, CA. Deborah Lindsay opened
Matt’s Casbah as executive sous chef in
2008. She took a break to teach culinary
arts, but is back at Matt’s, as business sys-
tems developer and chef for a corporate
client. Her colleagues there include Pete
“Pyro” Wynkoop ’75, who is known for
his tableside flaming desserts, and Ken-
dall Skaggs, a student Deborah referred
to the CIA and who hopes to graduate in
2016. Anthony Nigro is executive pastry
chef of Real Food Daily, Inc. in West Hol-
lywood, CA. Sandra Stephenson is lead
chef with Sodexo Corporate Services in
Glendale, AZ. Paul Wooten is director
of culinard at The Culinary Institute of
Virginia College’s Mobile, AL location.
’03 Benmar Santos is chef/
owner of Cielito Sur Catering
Services in Ponce, Puerto Rico. She also
consults for other restaurants in her area.
Benmar enjoys spending her free time
with her husband and two children.
’04 Gregory Selwyn is owner of
Bevintel, a hospitality and res-
taurant solutions company in Englewood,
CO, which he started in 2012. He was
married that same year.
’05 Talia Elise Klein is owner/
founder of Uncomplicated
Foods, an energy bar company special-
izing in vegan, gluten-free, paleo-certified,
hand-made snacks called TALI-O Bars
and Bites. Kathryn Quinn is executive
assistant at Schramsberg Vineyards and
Cellars in Calistoga, CA. Carol Secky
is the wine educator for Bertucci’s Res-
taurants in North Attleboro, MA. Nicole
Tsikitas is the head of the Hospitality,
Tourism, and Guest Services Department
at J.M. Wright Technical High School in
Stamford, CT. She says, “I love the hos-
pitality industry and really want to share
that passion with my students.” She is cur-
rently working on her master’s degree.
mise en place no.68, February 2015 33
’06 Vincent Amato and
Rachel Reppert ’06
recently moved back to the United
States after living, working, and travel-
ing around Asia, where they were both
teaching international cuisine to Chinese
nationals. They were married in June
2014 in a sixteenth-century castle in the
medieval town of Petritoli in Italy. Both
will be teaching at a local culinary school
in Virginia Beach, VA. Steven Corson
is culinary director for Homegrown
Sandwich Shop in Seattle, WA. Kasey
(Gardner) Posadas is pastry chef at
The Grandview in Poughkeepsie, NY. In
2008, Kasey married Christopher
Posadas ’06. In 2014 they welcomed
their first child, Emilia Mae (p. 32).
Alyce Shields is chef de cuisine at Rose
Tea Room, Bon Marché in Paris, France.
’07 Daniel Crocco is executive
chef/co-owner of Mill House
Brewing in Poughkeepsie, NY. He
and his crew prepare fresh sausage,
charcuterie, and salumi to go with their
house-brewed line of beers, pilsners,
ales, and stouts. Danielle “Hope”
(Hertzler) Perry is chef-instructor at
Dorsey School-Culinary Arts Academy
in Roseville, MI. She and her husband
welcomed their first child, MacKenzie, in
March 2014. Blair Wilson is executive
chef at the Surfcomber Hotel, a Kimpton
Hotel in Miami Beach, FL. He got mar-
ried in 2013 and welcomed his first child,
Athena Marie Wilson, in October 2014.
’08 Gerardo Avalos recently
launched his personal food
blog, “Mint Condition Nutrition.” The
recipes there are designed to optimize
health and get your body into mint condi-
tion. Jaime Lepe is catering manager for
Tropical Mexico Restaurant in Pomona,
CA. Ross Warhol is executive chef at
The Pelican Club in Galveston, TX.
’09 Russell Taylor Mason is
chef/owner of Maison Urban
Cookery in Lancaster, PA. In November
2013, he and his wife welcomed daughter
Ella Taylor Mason. Amanda (Lau)
Moore is decorator at Shelby Lynn’s
Cake Shoppe, a custom cake shop in
Springdale, AR. Amanda was recently
married. Laura (Curtis) Retana mar-
ried her CIA sweetheart, Paris Retana
’09. They moved to Atlanta and started
Malvi, a marshmallow confectionery.
Paris came up with the name, which is
short for Malvavisco, the Spanish word
for marshmallow. They make marshmal-
low cookie sandwiches and sell them
online and in select retail stores. They
have received some promising press,
including a mention in the Food Network
Summer Grilling Guide.
’10 Michael Davis and Chel-
sea (Davis) Wallis ’10 are
married. Michael is chief steward on an
offshore Merchant Marine ship. Chelsea
Thomas Edward Crocker ’56
Larry D. Riggleman ’56
Edward Wong ’56
James LeRoy Marshall ’61
Normand B. Ford ’66
John D. Showers ’68
Louis John Fanelli, Jr. ’72
Mark J. Lake ’72
Joseph L. Martin ’72
Leo Silverman ’73
Nicholas James Cretella ’74
Marcy Lynn Simon ’74
Michael Culkin ’76
Lorraine Levin ’79
Marilyn McDevitt Rubin ’79
Paul Francis Kerns, Jr. ’82
James B. Devito ’83
Beaux D. Kisielewski ’87
Francis B. Coughlan ’89
David Nicholl Rogers ’91
Brian James Klein ’93
Emily Diffrient ’94
Stanley Wentworth Tebbetts ’95
Erin Thomas Hunt ’02
Donna M. Feustel ’03
Aleanna Luethi-Garrecht ’03
Grant Scott Gordon ’06
Ann Elaine Mosher ’06
In Memoriam
rachel reppert ‘06 and vincent amato ‘06 celebrate in italy
left to right: michelle zawadzki ‘12, michael curtis ‘01, and david spichtig ‘09
the well-equipped cardio room in the new student commons34
The Society of FellowsGabriella Leone is line cook for The
Hilton Garden Inn in Staten Island, NY.
Christine Wendland is resident chef at
The Inn at Fernbrook Farms, a custom
catering venue on a historic CSA farm in
Chesterfield, NJ.
’13 Brooke Lieberwitz is
café and bar manager at the
Exploratorium in San Francisco, CA.
Brendan McGuff is executive chef/
owner of Lavinia’s Restaurant in Center
Harbor, NH. Michele Navarra is line
cook for Farm to Table Bistro in Fishkill,
NY. Sean Panzer is dessert sous chef
at Osteria Mozza in Los Angeles, CA.
Layla Walid Saif works at The Hop in
Beacon, NY, alongside owner and fellow
CIA graduate, Matt Hutchins ’10. The
Hop is a restaurant and craft beer store
specializing in food and beer pairings.
She came to the CIA as an international
student from Jordan, but decided to settle
in the Hudson Valley after graduation.
Ryan Teleha is sous chef for Wood &
Wine in Avon, OH.
’14 Michael Duffy is chef at
Joliesse Chocolates in Los
Ranchos de Albuquerque, NM.
The FasT Track To a Bachelor’s Degree
Still on that proverbial fence about whether it’s worth coming back to your alma mater for a bachelor’s degree? Time to get down off that fence and get on the fast track!
The Bachelor’s Fast Track, that is. With this recent initiative from The Culinary Institute of America, you may be able to get credit for an entire semester or more, pay less tuition, and shorten your degree time.
Bachelor’s Fast Track expands your opportunities to apply relevant credits earned (AP or college) or select exam results to your CIA degree education. With the possibility to transfer up to 36 credits and reduce the number of semesters, you can get back out into the food world with your CIA bachelor’s degree that much sooner.
Your transfer credits may apply to any of our bachelor’s-level majors:• Culinary Arts Management• Baking and Pastry Arts Management• Culinary Science• Applied Food Studies
The applied food studies major potentially offers the fastest track, with fewer total credits and more transfer credit possibilities that can get you to your bachelor’s degree that much quicker–maybe even in as little as one semester!
To find out more about Bachelor’s Fast Track, visit www.ciachef.edu/bps-fast-track.
is restaurant manager for Chatham Bars
Inn in Chatham, MA. Matt Farrell is
executive chef for Gate Gourmet, a lead-
ing international airline catering com-
pany in Schiller Park, IL. Logan Griffin
is wine captain/sommelier at Blackberry
Farm in Walland, TN. He got married
in September 2014. Sarah Calder
Hammond is assistant kitchen manager/
pastry chef for Tin Pot Creamery in Palo
Alto, CA.
’11 Kelsey Barnard is chef/
owner of KBC Butcher Block
& Market in Dothan, AL. Stephanie
Hsu and Jeff Scott ’11 married in May
2014. Stephanie is partner programs
coordinator at Northwest Harvest, a non-
profit organization that secures food for
the hungry in Washington State. Jeff is a
logistics and customer liaison for specialty
food importer Culinary Collective. They
live in Seattle, WA. Kristina Stieg is
pastry cook II for Belmond El Encanto in
Santa Barbara, CA. Jennifer Torski is
head baker for Provence Breads & Café
in Nashville, TN.
’12 Stephan Andrew Ikeda
is chef de cuisine/owner of
Lake & Irving in Minneapolis, MN.
Making a DifferenceAlmost 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.ciaalumni network.com/refer.
mise en place no.68, February 2015 35
jason henderson ‘99
The Society of Fellows
rochelle huppin ’87
anthony dilucia, jr. ’87
The Society of Fellows is a group of 200 distinguished friends, alumni, and top industry leaders who support the CIA and its students. Fellows work closely with our Board of Trustees as dedicated ambassadors of the college. They support the college with an annual gift of $2,500 or more. Resources provided by the Fellows help to fund scholarships, strengthen academic programs, and support facilities that enhance the
Consider the benefits of being a Fellow…Network with industry leaders | Influence the future of the CIA
Enjoy exclusive culinary events | Make connections Improve your bottom line
Are You the Next Member?
brian averna ’81
michael finelli ’91
jerome bocuse ’92david burke ’82
maneet chauhan ’00
dana slatkin ’92 kathryn kelly ’10
amy greenberg ’80
christopher lauber ’10
benjamin katzenstein ’83
quality of education and the lives of students on all CIA campuses.
The Society of Fellows is an invitation-only group and members must be nominated.
For more information on the benefits of membership or how to nominate someone, call 845-451-1602 or visit www.ciaalumninetwork.com/fellows.
The Culinary Institute of America Alumni Relations 1946 Campus Drive Hyde Park, NY 12538-1499
Alumni Relations Admissions Advancement & CIA Websites Career Services Student Financial & Professional Development General Information 845-451-1401 1-800-285-4627 Business Development ciachef.edu 845-451-1275 Registration Services 1-800-888-7850 845-452-9600 ciaalumninetwork.com 845-905-4275 ciaprochef.com 845-451-1688 ciagiving.org ciarestaurantgroup.com ciawine.com
For information, visit ciachef.edu/awards, call 845-905-4275, or e-mail [email protected] from this event raise essential scholarship funds for CIA students.
Thursday, April 30, 20156 p.m. Reception 7:30 p.m. Dinner
American Museum of Natural History New York City