mise en place culniary science issue #63
DESCRIPTION
The Alumni Magazine of The Culinary Institute of AmericaTRANSCRIPT
ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICAALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA
No. 63, June 2013
Culinary Science
The Growing Influence of Science in Foodservice Discover why culinary science is the future
6 The New Bocuse RestaurantRe-imagining French cuisine
16
Women in Foodservice—Up the StairsA look at the life of a giant in the catering arena
20Channel Your Inner Food ScientistA new bachelor’s degree in culinary science for our graduates
12
6
Across the PlazaCulinary Science in the Bakeshop | Culinary Science at
the CIA | New Faces on the Board | Homecoming 2012
A Tradition that Transcends
11
Education for LifeKudos | Book Shelf | A Fast Track to Culinary Success
22
Gifts at Work2013 Leadership Awards | Why Give? | Giving’s Impact A Timeless Connection—Kikkoman | Take Your Seat
26
Class NotesClass Notes | In Memoriam
32
11
27
16
18
In preparing this edition of mise en place, I had the opportunity to sit down
with one of the industry’s most successful New York caterers, Abigail
Kirsch. I was interviewing her for the article on Women in Foodservice
and I found myself a bit intimidated. I sat up the night before polishing
my questions and checking the batteries in my recorder. After all, I was
going to be talking to a CIA Trustee Emerita and wanted it to go just
right.
I was expecting a culinary institution to walk through the door, and by
all rights, she did look impressive in a lovely and stylish sort of way. But
rather than a formal corporate icon, I found a sharp, witty, and warm
person who was philosophical about the slights and snubs she endured in
the ’60s and ’70s as a woman in a man’s industry. Back then, the attitude
toward women in foodservice was paternalistic at best and appalling
at worst. Despite the challenges, she plowed on, driven by her love of
learning and passion for food until, today, the food world is truly ready
for women! Read her story on page 20.
New schedule for mise en placeYou’ve probably noticed by now (at least I hope you did) that you never
received your March edition of mise en place magazine. After much
discussion about industry-wide standards, the needs of our readership,
and fiscal imperatives, we have decided to publish the magazine three
times a year instead of four. To “get on the right schedule,” we jumped
over March to bring you this June edition.
Fear not! We will continue to fill the magazine with articles about trends
in the industry, college enterprises, our four campuses, students, faculty,
and donors. And, of course, we want to
hear your stories and what you’ve been
up to. To that end, please remember to fill
out the Alumni Information Update form
found in the center of each mise en place,
visit ciaalumninetwork.com to update
us online, or drop me a note at the e-mail
address below.
Enjoy reading this edition on culinary
science. You’ll learn about the CIA’s new
bachelor’s degree in culinary science that
is open to all of our graduates!
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.
©2013 The Culinary Institute of America All rights reserved.
Photography: Keith Ferris and Phil Mansfield.
mise en place® No. 63, June 2013
Nancy W. Cocola, Editor
Leslie Jennings, Designer
Dr. Tim Ryan ’77 President
Dr. Victor Gielisse Vice President— Advancement and Business Development
Mark Ainsworth ’86
Brad Barnes ’87
Sue Cussen
Lynne Eddy
Heather Kolakowski ’02
Chet Koulik
Dr. Chris Loss ’93
Francisco Migoya
Douglass Miller ’89
Anthony Nogales ’88
Jennifer Stack ’03
Editorial Board
Dr. Chris Loss ’93
Jonathan Zearfoss
Felicia Zammit
Contributing Writers
mise en place no.63, June 2013 5
The Food and Wine of Andalucía: Flavors from Farm to Table Alumni, take a gastronomic tour of
southern Spain with the CIA. Our
newest documentary, The Food and Wine
of Andalucía: Flavors from Farm to Table,
brings you into the kitchens of the region’s
finest chefs and culinary experts. There,
you’ll learn all about traditional dishes
that belong in every chef’s repertoire. The
segments are so vivid, you’ll practically
be able to taste the rich olive oil, crisp
sherry wines, prize jamón ibérico, and
jamón serrano. You’ll also be introduced
to some undiscovered gems, like a hidden
mountain valley where some of the world’s
finest sturgeon caviar is produced. There
are lots of ways to access this stunning and
information-packed program.
Take your pick:
CIAprochef.com—
www.ciaprochef.com/andalucia
CIA’s iTunes Channel—
https://itunes.apple.com/us/podcast/
culinary-institute-america/id212491725
CIA’s YouTube Channel—
www.youtube.com/user/CIANetwork
Singapore Swings! After receiving words of wisdom from graduation speaker Cat Cora ’95, the 33 students in
the first graduating class at our Singapore campus received their diplomas from President
Tim Ryan. In talking about the class, Tim used words like “enthusiastic, focused, and hard
working.” Their level of performance was so high that fully one-third of them were able to
snag externships at such top U.S. restaurants as Eleven Madison Park, Le Bernardin, Café
Boulud, Chez Panisse, and Restaurant Marc Forgione. They are eager and ready to make
their mark on Singapore’s restaurant and hospitality industry!
While in “The Lion City,” Tim had a chance to dine with a number of our alumni and
friends. The meal was prepared by Ivan Brehm ’05, chef at Baccanalia. Many who attended
the dinner work at, have opened, or are about to open restaurants in Singapore. They
include Cat Cora, Jeanie Janus ’08 (Baccanalia), Eric Bost ’98 (Guy Savoy), Adam Crocini
’00 (Wolfgang Puck’s Cut), Travis Masiero ’99 (Luke’s Oyster Bar and Chop House), and
Nancy Silverton (Mozza). Also in attendance were Singapore campus Managing Director
Eve Felder ’88 and Assistant Vice President of Branch Campuses Sue Cussen.
A SMILE IS WORTH A THOUSAND WORDS!
THE PROUD GRADUATES
GRAD SPEAKER CAT CORA AND TIM
6
The Growing Influence of Science in Foodservice
DR. CHRIS LOSS ‘93 IN HIS LAB
7
An Interview with Dr. Chris Loss ’93
It’s an exciting time for culinarians. More and more, our industry has been
embracing the introduction of evidence-based research into the professional
kitchen, and our customers are already seeing some of the results. Here, CIA
Director of Menu Research and Development and Professor in Culinary Science
Chris Loss shares some of his thoughts on culinary research and its impact on the
future of foodservice and hospitality.
What are the implications of applying scientific research
in the kitchen?
In light of new and emerging research, some chefs and students are asking, “Are
traditional techniques ‘wrong’?” and “Will science squelch creativity and filter
out all serendipitous discoveries of new foods and flavors?” The answer to both
of these questions is, “absolutely not.” The traditions and techniques would not
have evolved and persisted over the years if they were “wrong.” Our techniques
have provided consistent and delicious flavors for hundreds of years, and they
will continue to persist. What might be “wrong” is the explanation of “how” the
techniques generate craveable flavors; in other words, the mechanisms underlying
what causes our foods to be delicious have not been well-understood. But culinary
research is shedding light on these mechanisms, and the implications for the
creative expression through food, in addition to solutions for health and wellness
imperatives and business goals, are massive.
With an understanding of the mechanisms (i.e., how things work), one can become
more efficient and creative in the kitchen. Think back to the first time someone
showed you how to properly hold a knife, and to use your guiding hand to cut
efficiently without slicing your finger too! Given an understanding of how to handle
equipment and properly prepare your ingredients, you could move faster and make
time for more thorough and enjoyable culinary explorations. An understanding of
how things work permits culinary professionals to focus time and attention on other
aspects of the profession.
When considering the influence of science in the kitchen, I like to refer my students
back to Vincent van Gogh, one of the most iconic and creative artists of the last
300 years. In order to express his ideas with clarity, honesty, and authenticity,
van Gogh studied the science of paints, pigments, and light. Through meticulous
study and iterative experimentation, he learned how to make his own paints, and
even his own canvases and brushes. This helped bring his creative spirit to life
and permanently fixed his ideas about life, beauty, and the human condition into
society, culture, and history. The culinary field (both academia and the profession)
is at a point where it is ready to make a concerted and significant contribution to
the betterment of society and our environment, and culinary science and research
will facilitate this effort.
To the point about serendipity, there is little evidence that science and an
understanding of the mechanisms underlying the natural world will drive out all
www.ciaalumninetwork.com8
the creativity in the kitchen. Go back to van Gogh, whose creativity
was augmented by an understanding of the principles of physics
and chemistry that were underlying his medium of paints. Perhaps
more relevant, consider a quote by the great scientist Louis Pasteur,
that “Chance favors the prepared mind.” Research and the science
underlying the culinary field is “mise en place 2.0,” or preparation for
the mind of the modern chef.
So in a nutshell, research in culinary arts and sciences will have three
major impacts:
1. It will help elevate the field of culinary arts to the stature of
academic and professional standing it has justly earned,
2. It will provide chefs with new tools—in the forms of understanding
fundamental principles and new technologies—to be even more
innovative and to better serve their customers, and
3. It will help carve new career tracks that combine culinary technique
and traditions with the modern food system.
Why is the CIA’s venture into research important for the college and the industry?
The culinary field is evolving from one of vocation and training to one
of higher education and innovation, and research is both a reflection
of this change and a catalyst advancing the field into a new era of
evidence-based inquiry and education.1
Kitchens in restaurants and culinary schools have served (and continue
to serve) as extremely valuable “museums of deliciousness,” where
traditions and techniques for safe and wholesome flavor development
have been handed down from chef to apprentice and chef-instructor
to culinary student. These traditions and techniques were forged over
time out of necessity and preference, and with an eye for potential
profitability. By handing down these flavorful and detailed traditions,
culinary professionals and educators have helped create a sound
foundation upon which a rich and robust field of academic study has
been built. This foundation has given us the platform from which to
apply science-based research methodologies, giving us a view of new
flavor horizons and career paths that will help guide the field moving
forward.
Let’s be clear: the delicious traditions of our profession are not a thing
of the past, because they have always been evolving—we don’t typically
stop to reflect on how these changes are occurring, or what they mean
to the food industry at large. But the pace of change is increasing, and
research is helping us as educators to stay on the cutting edge, develop
new curricula, and bring new insights into the classroom and kitchens.
This ultimately translates into a unique advantage for our students and
graduates, who will soon lead the food industry into the future.
Tell us about a current research initiative that’s underway, and the impact you believe it will
have on the profession.
Just as examples, three of the research projects undertaken through the
auspices of the Menu Research and Flavor Discovery Initiative are:
• How nutritional information conveyed on the menu impacts con-
sumer purchase behavior and check average. We explored this ques-
tion together with Chefs Polly Lappetito and Almir Da Fonseca at
our California campus. Can the healthful properties of herbs called
out on the menu influence consumers to choose menu items contain-
ing fruits and vegetables?2 Does indicating the healthful properties
of a Mediterranean diet on the menu help customers choose items
that are “better for them?” Do these strategies alter the consumer’s
enjoyment? Our results indicate that the nutritional properties
of food can be conveyed on a menu without having
a negative impact on the bottom line or
on customer satisfaction, but it
requires careful implemen-
tation.3
• What makes an
enjoyable food
and dining
experience
for seniors?
Is it the
food, the
flavors, the
ambiance? Our
research, which
involves focus groups
and online conjoint studies,
suggests that the experience of
eating is significantly more important than the
food and flavors themselves. Our work, which we presented at the
9th Pangborn Sensory Science Symposium in Canada in the fall
of 2011,4 indicates that seniors fall into two major groups: those
who look forward to dining as an important social activity that is
convivial and socially enriching, and those who perceive dining as
an inconvenient daily chore to get out of the way. Understanding
these mindsets can help chefs better design meals for the growing
senior consumer market and generate product development solutions
for the retail food industry.
• Research involving culinary ethnography. This research is revealing
that global cuisines styles and regional flavor principles hold insights
into the cultural significance of culinary techniques and healthy
flavor strategies. The Latin American cuisines research team has
mise en place no.63, June 2013 9
documented the cultivation, harvest, and processing of manioc in
Brazil.5 Through field studies and culinary ethnographies amongst
families in rural communities and chefs in urban restaurants, they
described the evolution of the use of manioc. Their work suggests
that by handing down the techniques of manioc production,
Brazilians have been able to sustain and support vital and
productive rural communities and preserve flavorful traditions
over time. In addition, Chef Shirley Cheng’s ethnographic work
on Sichuan cuisine, spices, and flavor principles6 has led to the
development of new and lower-sodium seasoning strategies for
French fries that tingle and tempt the palate away from higher
salt levels.7
How does the CIA’s partnerships with the industry and academia
help advance our research initiatives?
High-quality productive research benefits
greatly from collaboration across
disciplines, and in culinary
research this couldn’t be
truer. Our food systems
(which include ingredients
and consumers) are
inherently complex,
and demand the careful
scrutiny from a variety of
perspectives. Through the
MRFDI, we have established
collaborations with Cornell
University and UC Davis, and
industry leaders such as McCormick,
Campbell’s, Coke, and Tyson. In addition to
helping generate actionable research results, these
collaborations help both stakeholders gain insights into aspects of
the food industry that we previously had not been exposed to.
There is another reason why industry and scientific partners are eager
to collaborate with the culinary field: it provides an ideal medium
for translating complex or abstract ideas for consumers who often
struggle with seemingly contradictory sound bites about science and
nutrition presented by the media. Chefs are trusted and engaging food
experts who strive to obtain and convey the essence and practicality of
scientific results. This is an important trend when you consider issues
like identifying sodium- and calorie-reduction strategies, improving
school food programs, and developing sustainable industry practices.
Something to keep in mind is that although most people don’t think
of research as social, it is. Research needs to be discussed, both in the
planning phase and the interpretation phase. Collaborations between
industry and academia, facilitated by culinarians, foster an important
dialogue and exercise the critical thinking skills of all partners
involved as we collectively strive to convey meaning of results in a
different context.
How is the college’s work in the health and wellness arena
influencing the future of American food?
Preparing food, feeding others, and eating are perhaps the most
intimate interactions one can have with his or her environment, and
so it should be no surprise that these acts directly impact the health
of consumers and that of the environment. The college is involved
in a variety of research and outreach in areas of health and wellness
that impacts consumers, the industry, and the “future of food.” By
taking an evidence-based (research) approach to cooking, seasoning,
and interacting with consumers, we are documenting and providing a
valuable road map towards essential health and wellness strategies.
The CIA has a broad and extensive audience and respected “brand,”
and so can help both disseminate our results and translate the results
of nutrition science far and wide. Research in the area of salt-reduction
strategies, healthy menu messaging, meal design for seniors, culinary
strategies for improving school food programs, and documentation
and development of sustainable culinary practices are prime examples
of how we are influencing the future of American food and the
culinary profession in general.
What major trends do you foresee for the foodservice industry in
the coming years?
It’s always tricky to try to predict major trends that will influence
the industry in the years ahead. I think it is worth defining “trend”
in the context of the food industry: it is a long-term shift in what is
happening around consumers and foodservice professionals that helps
guide new ideas and product offerings. For example, some trends that
are having a major influence in the food industry include convenience,
health and wellness, decreasing culinary competence amongst
consumers, awareness of cultural food habits around the globe, and
financial insecurity.
One of the biggest trends that will be emerging is in-context research
in the restaurant and more extensive and sustainable partnerships
between chefs and product development teams in the retail food
industry. As chefs begin to incorporate the vocabulary and techniques
of the food technologist, sensory scientist, and consumer behavior
expert and to utilize science-based observational techniques, they
will have a more meaningful dialogue with industry. Rather than just
being observed by the industry and mined for ideas to be transformed
www.ciaalumninetwork.com10
References:
1. Enserink, M. (2006): The joy of evidence-based cooking. Science, 314: 1235–1236.
2. DaFonseca, A., Loss, C.R. (2010): Spicing up the menu for Healthy Flavors, Department of Menu R&D Newsletter, September issue.
http://menuscience.ciachef.edu/node/463 [Last accessed May 27, 2011].
3. Loss, C.R., Schutz, H.G. (2009): Influence of two menu formats conveying nutrition information on consumer purchase behaviour and
liking in a restaurant. Poster Session, 8th Pangborn Sensory Science Symposium, Florence, Italy.
4. Loss C.R., Moskowitz, H.R. (2011): Using a conjoint study to understand the senior dining experience and identify segmentation and
experiential factors that drive interest. 9th Pangborn Sensory Science Symposium, Toronto, Canada.
5. Loss, C.R. (2010): Latin cuisines research team returns from Brazil with regional flavors and manioc. Department of Menu R&D
Newsletter, June issue. http://www2.ciachef.edu/htmlemail/MenuResearchAndDevelopment/0610.html [Last accessed May 27, 2011]
6. Cheng S., Loss C.R. (2010): Huajiao production, culinary applications in Sichuan cuisine, and sensory evaluation by American
consumers. Poster session, Research Chefs Association Annual Conference, Phoenix, AZ.
7. Loss, C.R. (2011): Spicing up sodium reduction with Sichuan flavor principles. Department of Menu R&D Newsletter, Spring
issue. http://www.magnetmail.net/actions/email_web_version.cfm?recipient_id=251913564&message_id=1325500&user_
id=CIA_&group_id=342968#news1
[Last accessed May 27, 2011]
into products and restaurant concepts, chefs are becoming a part of
the R&D process. Their expediency, catalytic creativity, and direct
connection to consumers can significantly enhance the product
development process, leading to successful products that are brought
to market quicker, have longer life cycles, and can spring more viable
line extensions.
How can food and beverage professionals best prepare for
these developments?
Culinary professionals are always pressed for time and resources—it’s
the nature of our industry. A day in the life of a culinary professional,
if it is anything, is a study in time and resource management, and so
we always find time to explore new and emerging trends and take
advantage of continuing education and professional development
opportunities. Given the pace of change and the importance of trend
tracking, professional development will become increasingly vital.
Chefs, food and beverage managers, and front-of-the-house staff will
continue to take advantage of educational programs such as the CIA’s
Menu R&D online classes in Food Science and Technology, Marketing
and Consumer Behavior, and Operational Strategies, which are geared
towards busy professionals interested in advancing their career into
the realm of R&D. ProChef Certification and in-kitchen continuing
education classes play a tremendous role in helping keep chefs on
the cutting edge. Conferences and leadership summits such as those
put on by the CIA (e.g., Worlds of Flavor, Worlds of Healthy Flavors)
and other industry and academic conferences put on by the Institute
of Food Technologists, Research Chefs Association, and Society of
Sensory Professionals all provide invaluable forums for sharing the
latest insights and strategies to help navigate through the competitive
and dynamic food industry landscape.
The Culinary Science and Research SocietyEvery week, 15–20 CIA students join Dr. Chris Loss at the
late hour of 9:15 p.m. to read and discuss articles from
reputed scientific and culinary journals. Their goal is to
stretch their understanding of evidence-based outcomes
from food-related research being conducted in the field
today. At a recent meeting of this dedicated group, they
discussed “Neatness counts. How plating affects liking for
the taste of food,” by Debra Zelmar, PhD, published in the
2011 edition of the journal Appetite. Dr. Loss is delighted
with the level of discourse and debate within the group,
as well as the willingness of students to delve into the
complex world of culinary research.
mise en place no.63, June 2013 11
What are some of the new “tools” available in the bakeshops of
today?
Due to the precise nature of baking and pastry items, we utilize
equipment that helps us achieve that precision with even greater
accuracy. We make use of circulating water baths and infrared
thermometers. We use a machine called a Thermomix, which is a
powerful blender (creating 12,000 rpms) with a heating element that
can get as hot as 100°C/212°F. This machine makes it possible to
simultaneously purée/grind and cook. The Pacojet provides a different
way to process frozen desserts such as ice creams and sorbets. The
machine doesn’t freeze the ingredients by churning; it essentially
blends a frozen ice cream or sorbet cylinder into a smooth consistency.
How are you using these tools in the Apple Pie Bakery Café
curriculum?
We use circulating water baths to make ice cream bases. By combining
all of the ingredients and vacuum sealing them in a bag, we are able
to cook them at precisely 85°C/185°F. We also use circulating water
baths to infuse cocoa butter with different flavors like lemon verbena,
cinnamon, coffee, and saffron and then make chocolate using them.
We use the Pacojet to process these ice cream bases, but we also use
it to grind spices and chocolate. The Thermomix helps us reduce
production time when making crème anglaise and ganache because
we can put all the ingredients in the blender cup and set it to the right
temperature.
How do these advances impact the bakeshop?
I believe all of the innovations in equipment will serve to increase
consistency—something we continually strive for in the bakery—as well
as reduce labor costs.
How do we make sure that these new machines are integrated into the repertoire of bakers and
pastry chefs?
It is up to the pastry chef if he or she wants to use them. Some will
embrace them and some will prefer to do things as they always have.
There’s no right or wrong, but what is undeniable is that it does make
production easier and finished products more consistent.
What is your favorite new tool?
I would say that the circulating water bath has allowed us to do many
things we previously didn’t have the means to do.
What is your favorite item created using these new
techniques?
Whipped hot chocolate crème brûlée! This is basically a liquid
chocolate base (water, chocolate, sugar, cocoa powder) gelled with
agar and gelatin, then puréed very smooth, like a fluid gel. We put it
in the whipper and let it get hot in the circulator (70°C). Then, we put
two charges of NO2 (nitrogen dioxide) in the whipper. We keep the
whipper in the hot circulating water bath ensuring the temp of the
gel remains constant. Once we pour the whipped hot chocolate into a
bowl, we coat the surface with turbinado sugar and caramelize it with
a torch. We then hit the surface with a quick blast of cold air from a
cold-spray can to harden the sugar, and there you have it—whipped hot
chocolate crème brûlée. It’s so good you can’t imagine it!
To see how Chef Migoya creates this delicious crème brûlée, go to www.thequenelle.com/2012/10/whipped-hot-chocolate-creme-brulee.html.
Culinary Science in the Bakeshop Q&A with Chef Francisco Migoya
BAKESHOP MAGIC
THE NEW SCIENCE LAB GETTING OUTFITTED FOR CLASSES
www.ciaalumninetwork.com12
Channel Your Inner Food ScientistAn Exciting New Program Available to CIA Grads
Do you want to make yourself a more knowledgeable and sought-after
professional in the foodservice and hospitality industry? The CIA has
just launched a new bachelor’s degree in culinary science—and
it’s designed to do just that. This accredited degree program opened
its doors to its first class in February 2013, and it already looks like a
resounding success.
I have my AOS from the CIA… Why come back?
Today’s chefs are being called upon to lead and innovate in an
industry that is demanding a more evidence-based understanding of
new and classic culinary techniques, food delivery and production
systems, and customer satisfaction. That’s why coming back to the
Hyde Park campus for a bachelor’s degree in culinary science may
be just the ticket for career success.
New career paths that will be open to graduates of this program are
often accompanied by an increase in salary. Whether you choose
to enter the research and development arena, join a large-scale
foodservice operation, or become the director of innovation, sales,
and/or marketing for a food or equipment manufacturer, this degree
makes the move “up” easier.
Who is eligible to participate?
If you have your AOS degree in either culinary arts or baking
and pastry arts from the CIA, you’re ready for this exciting and
challenging program. The culinary science bachelor’s degree program
is limited to 20–24 students per entry date.
Where will this program “reside” on the Hyde Park campus?
Space has been newly created on the garden level of the Colavita
Center for Italian Food and Wine. A separate sensory and consumer
behavior lab, culinary science analytical lab, culinary science teaching
kitchen, and classrooms are exclusively dedicated to the culinary
science bachelor’s degree program.
Who teaches the courses?
The CIA has gathered a cross-disciplinary team to teach culinary
science. Spearheaded by Dr. Chris Loss and Chef Jonathan Zearfoss,
this program will provide the lowest student/faculty ratio of any of our
current offerings. Each instructor brings an expertise and passion for
the subject of culinary science that make for exciting collaborations
and dynamic classroom/lab time. There will be 250 hours of lecture
and 380 total hours in our three laboratories—kitchen, science, and
sensory.
The faculty:
• Jonathan A. Zearfoss, AB, CEC, CCE, CCP
Professor—Culinary Arts
• Chris Loss ’93, AOS, PhD
CIA Director of Menu Research and Development and
Professor—Culinary Science
• Francisco Migoya, BA, CMB, CHE
Professor—Baking and Pastry Arts
• Suki Hertz, MS, RD
Assistant Professor—Liberal Arts
mise en place no.63, June 2013 13
Microbial Ecology of Food SystemsThe physiology, metabolism, and ecology of the organisms impacting the safety and quality of food will be examined in this course. Focus will be on the application of culinary practices to control the growth of microorganisms in the kitchen. Food fermentations will be explored in detail and will provide ecological perspectives on microorganisms. Topics include preservation techniques, sanitation technology, and flavor transformation through fermentation. In the lab you will become familiar with aseptic technique, traditional and molecular isolation and culturing methods, and the role of microbiology in shelf-life testing and process validation.
Culinary Research and DevelopmentIn this course, you’ll learn about the collaborative processes of culinary R&D, the stakeholder’s involvement in product development, and the application of culinary science in R&D. Case studies will be used to emphasize the importance of working across disciplines to facilitate problem solving and help ensure successful product launches. You will work in teams and use the culinary R&D process develop a product to present to faculty as a senior project.
Ingredient Functionality: Texture Development, Stability, and Flavor ReleaseExamine how modern cooks and food technologists use ingredients in ways that earlier generations would never have imagined. Using novel ingredients for thickening and gelling, you’ll discover how to extend the possibilities for creativity and innovation. The science of emulsions, foams, and colloidal suspensions will also be covered.
Advanced Concepts in Precision Temperature CookingThe microbiology and sanitation practices for precision and low temperature cooking will be covered, as well as the techniques, equipment, and processes used in restaurant and modern food production kitchens. Focus will be primarily on sous-vide cooking using combi and water vapor ovens. Study will include topics such
as pasteurization, heat treatment, modified atmosphere, re-tort, shelf life, and re-thermalization. Additionally, the course will delve into the creation and maintenance of an effective HACCP plan.
Modern and Industrial Cooking Tools, Techniques, and IngredientsStudy the use of industrial-scale cooking equipment and its applications in product development and food processing. Through the use of bench-top equipment, you’ll conceptualize and model the steps from product ideation, through development and launch. Field trips to large-scale facilities will help illustrate the application of equipment and logistics of their use.
Senior Thesis: Culinary Science Research ProjectsThis course will give you the opportunity to work independently with a faculty member and develop a project exploring a topic in culinary science that involves library research and applied kitchen experiments. Final results will be presented to the faculty in a thesis.
Culinary Science: Principles and ApplicationsThis course will introduce you to the principles of culinary science and its applications. The cross-disciplinary nature of culinary science will be a major focus. Parallels and distinctions between chef and scientist will be explored. Protocols for the culinary science lab will be introduced and critical thinking skills will be exercised through case studies and demonstrations.
Culinary ChemistryDevelop a working understanding of the basic chemical properties of the macro-and micronutrients that make up ingredients. Emphasis will be on the functional properties of ingredients in the kitchen and reactions occurring during meal preparation. The lab sections will provide hands-on learning opportunities that illustration how the underlying chemistry of cooking can be used to hone traditional techniques and expand the creative palette of the chef.
Dynamics of Heat Transfer and Physical Properties of FoodThis course will delve into details of the physics underlying culinary techniques and their effects on safety and quality of food. It will cover effects of transferring energy into foods on nutritional, sensory, and microbial quality; the definition and measure of the physical properties of food; the solid, liquid, and gas phases in foods; and the
laws of thermodynamics as they apply in the kitchen. Labs will focus on how culinary techniques and industrial analogs alter the physical state of food.
Flavor Science and PerceptionThe physiology and function of the five senses, flavor chemistry, and flavor perception will be studied in this course. You’ll be introduced to the field of sensory evaluation and explore the fundamentals of objective sensory testing. Lab sections emphasize the multi-modality of flavor, the individuality of flavor perception, the effects of context on consumer behavior, and methods for designing sensory tests. The role of sensory evaluation and consumer behavior techniques to help guide the product development process will also be emphasized.
Research Methods: Scientific Evaluation of Traditional Cooking Techniques. Students develop a foundation in research methods they can use to solve problems and advance innovative thought in the food industry. Classical culinary techniques will be explored through the lens of the scientific method. Through hands-on experimentation, you’ll develop a foundation in research methodology and practice objective evaluation of the physical and chemical properties of food and flavor. Experimental design and fundamental statistical methods will be introduced.
Junior Year
Senior Year
Does all of this pique your interest? Are you thinking, “This
just might be what I’ve been looking for to take my career
to the next level?” Do you have lots of questions about
whether or not this is the program for you? Contact BPS
Program Coordinator Duane Brown ’11 at d_brown@
culinary.edu. He’ll be happy to talk with you about the
program and your future.
What types of courses will be offered?
Along with the liberal arts requirements to earn a bachelor’s degree, specialized culinary science classes will include:
www.ciaalumninetwork.com14
These are exciting and historic times for the field of culinary education
and the foodservice industry. Culinary education has evolved from its
long tradition of experiential vocational training and apprenticeship
model, to a more technical and academically rigorous discipline
necessary to support the increasingly diverse issues encountered in
the industry.1,2 The cross-disciplinary field of culinary science aims to
enhance our students’ scientific and information literacy, and prepare
our graduates to excel in their chosen career paths. The CIA’s new
bachelor’s degree in culinary science is built on the foundation of our
core culinary techniques and traditions, but also includes application
of new technologies, biology, physics, chemistry, sensory evaluation
techniques, food microbiology and fermentation, and cultural and
social aspects of food and feeding.
Culinary science is defined by the federal government—which
considers it to be synonymous with Culinology®—as “a program that
focuses on the blending of food science and the culinary arts and that
prepares individuals to work as research chefs and related research
and development positions in the food industry.”3
But, that definition does not clarify the nature of culinary science
at the CIA, which is focused on better understanding the culinary
medium—ingredients, techniques, and consumers. And despite the fact
that there is a lot of crossover and shared interests, it is also distinct
from food science, which is defined as: “A program that focuses on the
application of biological, chemical, and physical principles to the study
of converting raw agricultural products into processed forms suitable
for direct human consumption, and the storage of such products.”3
At the CIA, we define culinary science as: “Evidence-based,
objective evaluation and understanding of the culinary medium in
order to enhance food quality, ensure safety, and facilitate innovation;
the critical evaluation of food and feeding; and, as stated by Harold
McGee, renowned writer about science-based cooking—‘The Science
of Deliciousness.’”
But our program fills the gap between the “reductive systems”
employed in traditional labs and the more complex, real-world
systems we must work with in the kitchens and dining rooms. We are
as cross-disciplinary as food science, but are also at the nexus of art
and science (the qualitative and the quantitative). Through education
and research, we will be working to translate the reductive systems
of the food science labs into the “science of the everyday”—to borrow
a phrase from CIA Research Advisory Council member Dr. Howard
Moskowitz.
Graduates of our program will not be “scientists.” They will be
informed culinary professionals who are more scientifically literate
than in the past. And they will be better prepared to help address
challenges and opportunities facing the foodservice industry instead of
just reacting to the science and the regulatory mandates it influences.
Evidence-based cooking is an increasingly important part of
a chef’s toolkit. Mastering it will foster creativity and help the
contemporary chef navigate the complexities of food safety, nutrition,
energy conservation and consumption, yield, efficiency of production
systems, and current and evolving technologies. In addition, chefs will
be able to make informed rather than emotional decisions about such
ethical issues as sustainability, safe and humane methods of growing/
raising product, and purchasing. Chefs who better understand
the mechanisms underlying the transformations of food during
preparation and cooking will be far better prepared for success in the
future than their counterparts.
References:
1. Hegarty, J.A. (2004): Standing the Heat; Assuring Curriculum Quality in Culinary Arts and
Gastronomy. The Haworth Hospitality Press, New York, NY.
2. Rodgers, S. (2005): Applied research and educational needs in food service management.
International Journal of Contemporary Hospitality Management, 17(4):302-314.
3. Detail for CIP Code 12.0509 Title: Culinary Science/Culinology.
Dr. Chris Loss is CIA professor in culinary science and director of Menu
Research and Development.
Jonathan A. Zearfoss is CIA professor in culinary arts.
A traditional kitchen is like a pirate ship. We like our flames. We like our noise. We have our scars. We’d like to create a kitchen that’s more like a yacht.Jonathan Zearfoss
Culinary Science at the CIABy Dr. Chris Loss ’93 and Jonathan Zearfoss
“
“
mise en place no.63, June 2013 15
TIM RYAN AND CHARLIE PALMER ‘79
New Faces on the BoardWhen the gavel came down for the final time at the September
meeting of the CIA’s Board of Trustees, a new Chairman of the Board
and three new board members were being congratulated. Each hopes
to help guide the CIA through the exciting challenges of the next few
years. All have a passion for the CIA’s mission.
Chairman of the Board Charlie Palmer ’79 is a familiar face on the
foodservice industry landscape. As head of a hospitality empire that
includes 13 restaurants, several food-forward wine shops, and award-
winning boutique hotels, Charlie is probably most well known for his
signature progressive American cuisine—which has earned a Michelin
star for his flagship restaurant, Aureole. And now, he adds Chairman
of the Board to his list of accomplishments. Charlie brings his culinary
insights, business acumen, and passion for the CIA to his new post.
New board member Tim Curci
’87 is co-founder of Bonefish
Grill. The company began in
2000 as a single-site restaurant
in St. Petersburg, FL. Today, it is
one of the largest seafood chains
in the U.S., with more than
150 locations. Bonefish Grill is
dedicated to responsible fishing
practices and stewardship of the
world’s marine resources. The
company is closely affiliated with
Ocean Trust—an award-winning
ocean conservation foundation that partners with industry to promote
sustainability of the oceans. Tim brings his commitment to socially
responsible business practices and his culinary expertise to the board.
Joseph H. Wender comes
to the board with a wealth of
financial expertise. As a partner
at Goldman Sachs, he ran the
Financial Institutions Group
in the Investment Banking
Division and led major mergers
like Wells Fargo/Norwest and
Chase/Chemical/Manufacturers
Hanover. He is currently a senior
consultant at Goldman, assisting
with West Coast clients and
special projects. A lover of food
and wine, Mr. Wender and his wife Ann Colgin own and operate
Colgin Cellars in Napa Valley. He is an investor in a number of
TIM CURCI ‘87
JOSEPH H. WENDER
exceptional restaurants, including The French Laundry, Bouchon, and
Ad Hoc, all in the Napa Valley. As a member of the board, he brings
years of experience in the financial services arena as well as an abiding
love of, and commitment to, the world of food and wine.
Richard Sandoval ’91 is chef/
owner of Richard Sandoval
Restaurants. His company now
owns more than two dozen
restaurants. Born in Mexico City,
he learned the business side of
foodservice at his father’s successful
restaurant in Acapulco. Today,
Richard has unique restaurant
concepts in the United States,
Mexico, and the Middle East. His
diverse style showcases modern
Mexican, contemporary pan-Latin,
and Latin-Asian cuisines to a broad and diverse audience. He brings his
global approach to food and his love of the CIA to his role on the board.
RICHARD SANDOVAL ‘91
16
Re-imagining French Cuisine
“MONSIEUR PAUL” DURING HIS VISIT TO THE CIA
CHEF BOCUSE SURROUNDED BY FRONT-OF-HOUSE STUDENTS CHEF BOCUSE WITH BACK-OF-HOUSE STUDENTS
mise en place no.63, June 2013 17
What do you do after you’ve honored a man as Chef of the Century?You name a restaurant after him!
On Friday, February 15, 2013, the Hyde Park campus was festooned with banners heralding the opening of the new Bocuse Restaurant and the arrival of the man himself—Chef Paul Bocuse. He’d flown in from France with his son Jerome Bocuse ’94, and was joined by a few of his close friends—Thomas Keller, Daniel Boulud, and Jean-Georges Vongerichten—to help celebrate.
The festivities held that eventful day were the culmination of years of curricular development, months of physical execution of the restaurant design, and, to be honest, some rather frantic last-minute activity before rolling out the red carpet.
The day began with President Tim Ryan moderating a panel discussion about the future of French cuisine, where the afore-mentioned culinary rock stars were greeted with thunderous ap-plause in the Student Recreation Center. The screaming, yelling, foot stomping, and cheers were a true measure of the 900+ students’ collective excitement at seeing their culinary icons up
close! At the end of the discussion, a birthday cake to mark Chef Bocuse’s 87th birthday, which had occurred just days earlier, was presented to him by star-struck baking and pastry arts students. The room was filled with electricity and, later, students remarked to Tim that it was their “best day ever.”
The Bocuse Restaurant formal dedication dinner that evening began with Tim presenting Paul Bocuse with the symbolic key to the restaurant. Then together they broke through the crust on a huge replica of Chef Bocuse’s famous Black Truffle Soup V.G.E. The meal was filled with French classics re-imagined through the lens of modern culinary techniques and ended with a toast to Chef Paul with Armagnac 1926—bottled the year of his birth.
The restaurant interior was the vision of world-renowned hospi-tality designer Adam Tihany, who worked closely with the college to ensure that the restaurant environment provided maximum educational opportunities for our students and a superior cus-tomer experience for our patrons. From reinvigorated table-side service that includes house-made ice cream and beverages to conversation starter cards that can enliven the social experience to a wine list on iPad, this restaurant promises to be a tremen-dous addition to the CIA’s dining experiences.
THOMAS KELLER, TIM RYAN, PAUL BOCUSE, CEDRIC VONGERICHTEN ‘04, JEAN-GEORGES VONGERICHTEN, JEROME BOCUSE ‘94, AND DANIEL BOULUD
DANIEL BOULUD AND THOMAS KELLER AT PANEL DISCUSSION CHEF BOCUSE OPENS V.G.E. SOUP REPLICA
INSIDE THE BOCUSE RESTAURANT
CHEFS MICHEL RICHARD, DANIEL BOULUD, AND JEAN-GEORGES VONGERICHTEN
DANCIN’ THE NIGHT AWAY
KARAOKE ANYONE?
ON YOUR MARK, GET SET... ALUMNI AND STUDENT 5K WINNERS
CURRENT STUDENT MARLENE PAYNE HENKEL WITH DAUGHTER ERIN COSTA ‘07
18
More than 150 alumni—including 13 from New Haven—and
their guests gathered in Hyde Park for the CIA Homecoming
this past September. Alumni from as far away as Seattle and Alaska, and
representing classes from the 1950s to the 2000s came to mix, mingle, and catch
up with each other. The “Run for Your Knives” 5K Walk/Run, co-chaired by
Robert Kabakoff ’86 and Travis Strickland ’08 was a huge success for alumni
and students alike. CIA Fellows Philip Jones and Quentin Roe, as well as alumni
Jim Binner ’90, Brooke Brantley ’97, Jeff Kulhawy ’94, Michael Muzyk ’80, and
Pete Blohme ’86 helped to make the event a tremendous success by contributing
through their respective companies. Mark your calendar for Alumni Homecoming
2013 this October 4–5!
2012
FIRST PRIZE WINNERS, ONE CUMIN
MUSTACHED REVELERS
THE ROCKIN’ OAXACANS WITH CIA CHEF DAVE MCCUE ‘93
ATTENDEES SEND MESSAGES TO THE HEAVENS
mise en place no.63, June 2013 19
More than 750 people showed up for the 21st Annual CIA Chili Cook-
off. While 14 teams vied for the coveted Heywood Hogs Breath Cup,
attendees enjoyed some of the best chili they have ever eaten!
Two CIA chef bands—Too Many Cooks and the Shoemakers—
entertained the crowd under sunny skies. A dunking booth was
available for the courageous few. A photo booth was on tap so guests
could unleash their silliest selves. And a Great Chili Chew-off—for
those intrepid souls who thought they could eat an entire cup of raw
hot chilis—made for excitement, and, let’s face it, a bit of pain!
Before the judges’ and People’s Choice awards were announced, the
entire crowd observed a moment of silence in honor of Chili Cook-off
co-founder Chef Jim Heywood ’67 and the much-loved Chef Wayne
Almquist, who both passed away earlier this year. During the moment
of silence, messages previously written by attendees were burned and
sent on the wind “to the heavens.”
There is no doubt that Chef Heywood wanted the Chili Cook-off
tradition to continue, and we are sure he would have been proud of
this year’s winners. First place went to team One Cumin, followed by
The Rockin’ Oaxacans, Our Bowl Chili, the Hot Tamales, and Dogs
Chili Brewing Co.
Special thanks go out to Larry Schwartz ’83, who represents
American Roland Food and Steve Meiers ’90, who helps distribute
McCormick for Chefs, for being there and supporting our students.
A Tradition that Transcends
2013
www.ciaalumninetwork.com20
Up the StairsAbigail Kirsch began her ascent to
the top of the New York catering
scene on the steps outside her
grandmother’s modest two-family
house in Boston. Wafting down
from the second floor apartment
came the aromas of honey cake,
sponge cake, and many other
traditional holiday dishes. Abigail
followed those mouthwatering
aromas up the stairs and into a
world of food—a world she loves
and has never left.
When we hear the name Abigail
Kirsch, most of us think of the
exclusive catering company she
and her family have built, not the
woman herself. But long before
Abigail Kirsch became Abigail
Kirsch Catering Relationships,
with its enormous reputation and
eight exclusive venues, she was
a woman motivated solely by a
passion for food and drive to learn
how to prepare it to perfection.
By her own admission, Abigail
“lived” with Gourmet magazine
and every other food magazine
she could get her hands on. She
threw dinner parties and wowed
her friends and family with a
succession of meals that drew on
her own creativity. At one of these
soirées, she created a crown roast
of lamb filled with wild rice and
pineapple. It was an unexpected
delight for her guests. And it was
the starting bell for her culinary
future.
At a time when there were few
cooking schools for the food
enthusiast, Abigail found two—
James Beard’s school and Ann
Roe Robbins’ school, both in New
York City. She chose to take demo
and participation lessons with Ms.
Robbins as she thought Mr. Beard’s
fees a bit pricey at the time!
In 1966, Abigail made her way
to the CIA’s New Haven campus
for a nearly disastrous summer.
She arrived to her first class
wearing the required dietitian’s
white uniform and a hair net. She
was the only woman. When she
raised her hand to ask a question
about the Chicken Pojarski the
chef-instructor was preparing, he
scrupulously ignored her until
Women in FoodserviceAbigail Kirsch
Unlike the game of tennis, you only get one serve in catering—one event, one special occasion. You have to get it right the first time. You must always strive for perfection.
1995 BOARD OF TRUSTEES RECEPTION
CHEF KIRSCH
2009 GRADUATION SPEAKER
ABIGAIL AND DONALD TOBER, 1994
mise en place no.63, June 2013 21
finally, after what seemed like an hour, he
said, “Yes, lady, what can I do for you?”
Sensing that she would not get much from this
particular class because she was a woman,
she headed outside to the school’s bakeshop,
which was then housed in a garage, and had
two eye-opening and thrilling weeks learning
from Chef Wilmot.
In the KitchenArmed with her new baking skills, Abigail
returned home to Chappaqua, NY; installed a
demo mirror in her kitchen above the counter
( just like at the CIA); and started teaching
classes for $15 a pop. She soon moved the
operation into her basement in order to add
hands-on classes to her roster.
In 1968, Abigail headed back to the CIA for
two more weeks of classes. This time she was
the only woman in a room full of veterans.
But Trustee Emeritus Arno Schmidt was her
instructor, and to this day, Abigail remembers
them as two of the most wonderful culinary
weeks of her life.
Down the StreetIn the early ’70s, Abigail moved her cooking
school out of the house and into a storefront in
Chappaqua. On the very first day at the new
location, she got a call from the event planner at
PepsiCo asking if she would produce a picnic for
500. That was the true beginning of her catering
company. Abigail hired a dietitian from Cornell
University, thinking that if she was going to
prepare food in quantity, she should do it right. Her
four children helped out with deliveries or stopped
by just to “hang out” at the store with their friends.
And through it all, Abigail was enjoying what she
loved best—cooking. In 1975, her husband, Bob, a
successful businessman in his own right, took over
the business end of the company, freeing Abigail to focus on the food.
Out of TownFrom her storefront in Chappaqua, Abigail moved the business to
Bedford, NY, where she had 3,000 square feet of prep area and the
same amount of storage space. She did all the cooking along with her
“petticoat kitchen” staff (so named because of the many women she
had on the line). A few years later, in 1986,
Abigail made one of the best professional
decisions of her career when she hired Alison
Awerbuch ’85. The two have not looked back.
Abigail credits Alison with the continued
culinary creativity that can be found at Abigail
Kirsch events. Today, Alison is a partner in the
company as well as the corporate executive
chef. According to Abigail, “Alison has the
most unbelievable creativity and palate.”
Onto the Board Having made a name for herself in the catering
arena, Abigail came to the attention of CIA
Board of Trustee member Julius Wile, who
asked her if she would like to serve on the
board. Eager to make a difference and be part
of the college’s future, Abigail agreed. Board
Chairman Walter Conti made her chairman
of the Education Policy Committee. Current
CIA President Tim Ryan was the advisor to
that committee. It was during her tenure on
the committee that the school got approval to move
forward with its baccalaureate program. At one
time, Abigail served as co-vice chairman of
the board.
Off the Front LineAfter decades of being lead chef, head honcho, and
standard-bearer for the catering company, Abigail
decided to step off the line and pass the culinary
baton to Alison. For her, this was the hardest
decision to make. She was no longer the one to prep,
execute, and postmortem an event with her staff.
Abigail was still involved, just “one step removed
from the action” by working directly with Alison.
And her husband Bob, who had been running the
business end of the company, handed his baton over
to their son, Jim, a chef in his own right. Not one
to sugarcoat things, Abigail revealed that succeeding as a family-run
business is not always easy. In fact, Jim joined and left the company
twice before they all got it right! But she does believe a family business
is always best.
Today the company thrives under the leadership of Jim and Alison.
Abigail and Bob, now married 61 years, spend a lot of time with their
nine grandchildren and travel the world enjoying the fruits of their
decades of labor…their labor of love.
THIS CIA TEAM CREATED A FOOD IS LIFE WONDERLAND AND TOOK FIRST PRIZE
CHEF DURFEE’S CHOCOLATE CREATION
mise en place no.63, June 2013 23
CIA Takes Top Prizes at IHMR ShowAmid the glare of lights and the scrutiny of the judges, the CIA’s
culinary team prepped their submissions for the 144th Salon of
Culinary Art organized by the Société Culinaire Philanthropique.
Held at the International Hotel, Motel, and Restaurant Show in New
York City in November 2012, the Salon showcases teams of master
chefs, bakers, culinarians, and apprentices from across the country
and the world competing in a multitude of categories. The exhibit
features fancy buffet tables, decorated fish and poultry platters, pastry
work, and other artistically prepared foods. The CIA team based their
creations on the theme “Food is Life.” And bring life to food they did!
The team earned seven first prizes—for chocolates and confections,
four-course presentation (2), wedding cake, special occasion cake, and
meat platter (2). Joseph Utera’s sugar display and Hans Welker’s bread
display each won Best in Show. It was the second consecutive year that
both chefs earned that award.
In addition to Chefs Utera and Welker, CIA faculty and
administration competing included Brad Barnes ’87, Kate Cavotti,
Peter Greweling, Sergio Remolina, Rudy Spiess, and Apple Pie Bakery
Café Head Baker Justen Nickell. They were under the direction of
Team Manager Tom Vaccaro ’85, the CIA’s dean of baking and
pastry arts. Fifty-five eager CIA students assisted them.
Sweet Prize for CIA StudentCongratulations to baking and pastry
student Meredith Walter, a winner of the
Lindt EXCELLENCE Recipe Challenge—a
scholarship contest conducted by Lindt
in partnership with the CIA. She was
inspired to create a mocha coconut
dark chocolate bar recipe after making
a special coconut birthday cake with
mocha frosting for her mother and uncle.
Lindt Master Chocolatier Ann Czaja
described the confection as “a delightful
creation featuring rich coffee, delicate
coconut flakes, and premium Lindt
bittersweet chocolate. A simply satisfying
combination of familiar tastes merged to
create this limited-edition bar.” Besides
the scholarship for Meredith, Lindt will
donate one dollar from the sale of each bar
to support programs at the CIA.
KUDOS
U.S. Makes Excellent Showing in Lyon!The Coupe du Monde de la Pâtisserie and the Bocuse d’Or competitions held in Lyon,
France this past January captured the attention of food lovers around the world. At the
CIA, all eyes were fixed to the screen as CIA Chef-Instructor of Baking and Pastry Arts
Stephen Durfee and his USA teammates vied for the podium at the Coupe du Monde
competition. Their stunning and inspired entremets, sugar, chocolate, and sculpted ice
pieces garnered fourth place for the team. At the Bocuse d’Or, The Greenbrier Hotel’s
Executive Chef Richard Rosendale and his
22-year-old commis Corey Siegel ’10, also
of the Greenbrier, labored relentlessly for
five hours and 35 minutes creating meat
and fish dishes for 14. New rules, designed
to encourage spontaneity, included chefs
choosing vegetables from a market for their
three separate garnishes. In the end, all
the months of preparation and meticulous
execution netted the team seventh place. All
of us are as proud as could be, and know
U.S. chefs have the talent to make it to the
top of the podium one day soon!
www.ciaalumninetwork.com24
Book ShelfStandard Baking Co. PastriesBy Alison Pray and Tara
Smith ’06
While turning the rich
vellum pages of this book,
you will be transported
back to a time when
a visit to your local
bakery meant getting
an “extra” cookie from
the baker to savor on
the ride home. Pastries
succeeds in sharing those memories,
flavors, and traditions while updating classics. Whether
you want to try your hand at making an almond croissant, a
chocolate babka, or a rustic peach tart, this book will open the
door to a baking experience that anyone can enjoy.
The Seasonal BakerBy John Barricelli ’80
The long-time owner of SoNo
Baking Company & Café
makes baking with fruits
and vegetables accessible to
everyone. In this delicious
book, he shares more than
135 sweet and savory
recipes ranging from
Pears “Belle Helene” to
blueberry cheesecake in
a glass jar to grilled pizza with figs and
ricotta. John showcases the diversity of produce and includes
a definitive shopping guide for buying and preparing fruits and
vegetables. Through fall, winter, spring, and summer, this is the
book you’ll turn to again and again for recipes that feel like home.
The Complete Idiot’s Guide to 200–300–400 Calorie MealsBy Heidi Reichenberger
McIndoo and Ed
Jackson ’00
This information-
packed guide is the
next best thing to
having a personal
chef who helps you eat healthy
and watch your waistline. Not only does this
book include nearly 300 mouthwatering recipes divided into
breakfast, lunch, dinner, and snacks, it also provides easy-to-
follow menu plans, and a primer for calculating your “calorie
budget.” Eating your way through this book will be delicious,
healthy, and fun!
Susan Feniger’s Street FoodBy Susan Feniger ’77
From Trinidad to
Thailand, from Mexico
to the Middle East, and
from Japan to Jamaica,
well-known chef,
author, and television
personality Susan
Feniger takes you
on a trip across the
globe to sample
83 different street foods. Woven
throughout are stories of her friendships with rice
farmers in Vietnam, flatbread experts in Turkey, and nomadic
cheese makers in Mongolia, to name just a few. With expert tips on
ingredients and easy substitutions, along with more than 100 color
photographs, Street Food is the perfect way to shake up your cooking
repertoire with exciting new flavors.
mise en place no.63, June 2013 25
Alumni, do you know someone in the
hospitality industry who has a bachelor’s
degree and would love to hone their
culinary skills, but doesn’t have two or
four years to spare? Tell them about
the CIA’s Accelerated Culinary Arts
Certificate Program. Here’s a Q&A with
ACAP graduate Epsilon Sellas ’10—her
words and success speak for themselves.
What are your position and responsibilities at Ruth’s Hospitality Group? I am the culinary development
assistant to the vice president of
culinary development. I’m responsible
for seasonal recipe development plus
creating and writing recipes that go out
to all Mitchell’s Fish Market, Mitchell’s
Steakhouse, Ruth’s Chris, Columbus
Fish Market, and Cameron’s Steakhouse
locations. I also photograph food for
training purposes, participate in video
demonstrations, teach culinary sessions
during Chef’s Training meetings, and
create dishes for special national dinners
and catered events.
What drew you to the ACAP?I didn’t want to attend another two-year or four-year program.
ACAP was perfect for me—just 30 weeks. In only nine months, I
had my certificate. The CIA was the only school that had such a
program.
What was the highlight of the program? The best part of the program was being able to get into the kitchen
five days a week, learning hands-on, and experimenting with dishes
in an environment designed just for that purpose. The charcuterie
class especially was so unique and different. And the baking and
pastry portion of the curriculum was helpful for my job developing
seasonal desserts.
How did ACAP prepare you for work?The CIA gave me a foundation of culinary knowledge so I could
hit the ground running. In fact, the
job was specifically created for me
based on my having a four-year
hospitality degree and my 30-week
certificate from the CIA. Because
the CIA teaches you the culinary
basics—knife cuts, different cuisines,
product identification, how to operate
equipment, and proper sanitation
practices, my boss can count on me.
If he needs a Béchamel sauce, I know
how to make it. What he has taught
me is how to develop recipes and take
the next step to create dishes. My
knowledge of ingredients, different
techniques, and how to store food is
extremely helpful.
What do you think are the top three benefits of the ACAP? One, the basic knowledge of culinary
arts was really beneficial. The only
experience I had was a kitchen class at
college for one semester. Learning the
basics was huge for me.
Two, the location of the Greystone campus was a real highlight of
the program. I loved Napa and being around amazing restaurants
and excellent cuisine, and visiting wineries. The program gave me
opportunities outside of the classroom to expand my understanding
and love of food.
And three, I liked the pace of the program. It was a plus to be able to
complete it and graduate with a certificate in a relatively short span
of time.
Would you recommend the program?Yes! The CIA gave me the knowledge to do my job and advance
in the culinary field. If you decide to attend, dive right in with no
reservations. Make the most of it from day one. Be a sponge and soak
up as much as possible. The standards and professional environment
of the school prepares you to go right out into the field. Having the
CIA on your résumé sets you apart from the crowd.
To learn more about the ACAP, visit www.ciachef.edu/acap.
A Fast Track to Culinary Success Accelerated Culinary Arts Certificate Program (ACAP)
KWAME ONWUACHI SPOKE ON BEHALF OF HIS FELLOW STUDENTS
DANIEL HUMM AND TIM RYAN SHARING THE MOMENT
THOMAS KELLER SURROUNDED BY ADORING CIA STUDENTSHONOREE RICK BAYLESS
THE AUGIES
TIM RYAN WITH THE WEGMANS TEAM
STUDENTS DISCUSSING WHY FOOD MATTERS WITH NEW YORKERS OUTSIDE THE EVENT
PROVOST MARK ERICKSON AND RICK BAYLESS
HONOREE WALTER ROBB
HONOREECLIFF PLEAU ‘81
www.ciaalumninetwork.com26
at the 2013 Leadership Awards
TIM RYAN WITH HONOREES
HONOREE DANIEL HUMM
mise en place no.63, June 2013 27
It was a perfect evening in a lovely setting as 400 supporters gathered for the 2013 Leadership
Awards honoring four dynamic leaders in the foodservice industry. The evening was built
around the CIA’s four thought leadership pillars that support and define the educational values
of the college. Each honoree’s life’s work reveals a deep commitment to the ways in which food
matters to us as individuals, as a community, as a nation, and as a planet.
Daniel Humm, executive chef/owner of Eleven Madison Park and The NoMad in New York
City, was honored for his dedication to professional excellence and innovation. Cliff Pleau
’81, corporate executive chef for Seasons 52 in Orlando, FL, was recognized for creating
restaurant menus that promote health and wellness. Rick Bayless, chef/owner of Frontera
Grill, Topolobampo, and XOCO in Chicago, IL, was recognized for his contribution to the
understanding of world cuisines and cultures. And last, but certainly not least, Walter Robb, co-
CEO of Whole Foods Market in Austin, TX, was honored for his commitment to sustainability
and food ethics.
An atmosphere of warmth, mutual respect, and fun characterized the entire evening. Upon
receiving his award, Rick Bayless spoke of how nervous he was the first time he taught a class
on Mexican cuisine, some 17 years ago, at the CIA’s then-new California campus. He marveled
at how far the CIA has come since then, pointing to our San Antonio campus. He spoke about
how just one look at a plate can tell you everything you need to know about a culture, its
history, its agriculture, and its people.
Walter Robb, referring to himself as a “grocer,” thanked the college for recognizing the work
being done by Whole Foods and its foundations. He emphasized the fact that he has more
than 70 CIA alumni currently working for his company. He led a playful but heartfelt toast to
President Tim Ryan, thanking him for educating Whole Foods’ talented staff.
Cliff Pleau acknowledged his entire executive chef and sommelier team from Seasons 52, and
spoke about how important collaboration is to accomplishing goals. He also shared that, in the
arena of health and wellness, developing your customer’s trust is key to being able to present
delicious food that happens to be good for you.
And, Daniel Humm expressed how honored he was to be recognized by “the country’s best
culinary college,” a mere 10 years after he arrived in the U.S. from Switzerland with “just two
suitcases and no English!” He acknowledged the superior education our students are receiving
at the CIA.
The many star-struck CIA students who attended and helped out during the event embodied
the reason everyone was in the room—to support the CIA’s Student Scholarship Fund. Tim
explained, “The role of today’s chefs and professionals is not only about flavor development
and pleasing customers. Chefs must be socially responsible citizens of the world, and it is our
job and our privilege at the CIA to train them with that goal in mind.”
To view videos about the Leadership Award honorees, visit YouTube.com/cianetwork and scroll
down to the special events section.
www.ciaalumninetwork.com28
Frances Bonk
Peter and Frances Bonk Honorary Scholarship
Dean Frances Bonk Endowed Scholarship
Benefiting female second-year students from New York, New Jersey, Massachusetts, or Kansas—all places Dean Bonk has lived.
What makes giving meaningful?In 1974, I was lucky enough to be hired
as dean of women at The Culinary
Institute of America. Henry O. Barbour,
then-president of the college, realized
that women would become a significant part of the food industry and
should have a female administrator they could go to. At that time, all
the administration and, I believe, the entire faculty was male. It was
an intimidating place for women students. They were a small minority
and a number of chefs felt that women did not belong in commercial
kitchens. They were harassed and not given the same opportunities as
men. But slowly, strong women began to change things. I was proud to
be part of that change and giving back to strong women students has
great meaning to me.
What motivates you to give?The women students I met while working at the CIA are the reason I
have chosen to give. I remember early on in my career at the school,
one of the first student government
presidents was a single mother. Since
all meetings were held at night, she had
to bring her child with her. But she was
determined to do the job and change
things. Another significant woman
student during my tenure was Sara
Moulton ’77. She was a graduate of
the University of Michigan so she had
experienced higher education at another
institution. Sara was determined to
enhance women’s rights in the culinary
field. She graduated with highest
honors and went on to become a chef,
cookbook author, and TV personality.
She also founded the New York
Women’s Culinary Alliance—“an old
girl’s network” to help women culinary
professionals. The third student who
impressed me was Carlyn Berghoff
’82. She was also student government
president and one of only six women
in her class. She is now CEO of Carlyn
Berghoff Catering and Restaurant group and author of two successful
cookbooks. I want to pay tribute to these pioneering women.
How do you give?I spent 23 years at the CIA and was fortunate enough to be part of a
wonderful retirement plan. I am now at the point where I must start
withdrawing funds. When thinking about what to do with the money,
I decided to honor these strong women and all those who followed
in their footsteps. So I am funding a scholarship for women students.
Hopefully, my husband and I will be able to continue to donate money
every year, and with the matching grant program from IBM, be able to
increase the number of scholarships given out in the future.
Why Give?
mise en place no.63, June 2013 29
Kirsten Thorn ‘13AOS in Culinary Arts
Recipient: Peter and Frances Bonk Honorary Scholarship
Describe your life prior to coming to the CIA.My passion for food was actualized
in my first year of high school when
I attended a culinary after-school
program developed by Railroad Street
Youth Project. Throughout the eight-
week program, participants between
the ages of 14 and 24 worked one-on-
one with chefs who sacrificed their one
day off to teach. At the end, the class
served a multi-course, plated meal to
the public, with all proceeds going to
further the program. From there, I
secured an internship at a French bistro where the kitchen was entirely
female-run. My senior year, I was a cheesemonger and fishmonger’s
apprentice at Rubiner’s Cheesemonger & Grocer in Great Barrington,
MA, where I learned more about the origin of ingredients.
What motivated you to attend the CIA?I truly believe that there is no other place like the CIA, with such a
high volume of experienced chefs and knowledgeable professors, and a
facility capable of creating an inviting and inspiring atmosphere. The
CIA’s intensive program focuses on quality and overall knowledge of
an ever-changing field. I applied to only one college my senior year,
and am certain I made the right decision.
Giving’s ImpactWhat has been the best part of being at the CIA?One of my favorite memories was the
opportunity to help prepare food for
an event hosted by President Barack
Obama at the ABC Kitchen by Jean-
Georges in the ABC Carpet & Home
store in Manhattan. When we arrived,
the building was entirely barricaded
by police. Luckily, our chef whites
were enough to get us in. We were sent
through a line of metal detectors. Once
we were thoroughly scanned, we were
able to see the space where the President
would give his speech. After we helped
prepare the food, we were able to hear
the President speak!
Another of my favorite things at the
CIA are the many chef demonstrations
and lectures. My favorite demo was
about foods of New Zealand. The chef prepared modern New Zealand
dishes with ingredients indigenous to the country. The demo was so
informative and ended with a tasting.
What are your plans for the future?I intend to stay on at the CIA for my bachelor’s degree. Then I want
to travel to areas of the world that are both food-driven and rich in
culture. My final goal is to be an owner—whether it be a restaurant, an
importing business, or a farm teaching sustainability—I am not quite
sure yet. What I can tell you is the journey to find that answer will be
incredible.
How has the CIA’s scholarship program helped you?My mother is an independent person and sole provider for my family.
She always taught me to be a forward-thinking, self-sufficient woman.
Her schoolteacher’s salary means we do not live lavishly, so I am
especially grateful to Frances and Peter Bonk for their generous
donation to my education.
30
A Timeless Connection Traditions of Excellence Kikkoman, the world’s leading
producer of soy sauce, and
the CIA have a surprising
amount in common. Both have
a history of celebrating food
cultures—Kikkoman since the
1600s and the CIA for almost
70 years. Each strives to provide
the highest-quality product or
service in its field—Kikkoman
by creating exciting and new
cultural experiences and the CIA
by providing the highest-quality
culinary education. And both know the importance of respecting each
ingredient to create a successful outcome—Kikkoman nurtures each
of the 300 ingredients that go into its products and the CIA cultivates
each of the students, faculty, and staff that make for its success.
The relationship between Kikkoman and the CIA goes back to the
1996 dedication of the Kikkoman Guest Room at the Greystone
campus. Since that time, Kikkoman has participated in nearly every
CIA Worlds of Flavor® International Conference & Festival and Latin
Flavors, American Kitchens conference. And the company was one of
the sponsors of the first Worlds of Healthy Flavors ASIA conference,
held in Singapore. When asked why these thought leadership events
are so important to Kikkoman, Debbie Carpenter, senior manager
for national foodservice sales and marketing, states,
“We recognize and appreciate the tradition
of excellence at the CIA, which is
a quality we identify
with. It’s also a
perfect venue to
reach many of
our current and
future operators.”
Greg Drescher,
vice president of
strategic initiatives
and industry
leadership,
explains,
“Kikkoman’s
collaboration with
the CIA supports
our commitment to
advancing menu innovation, flavor
discovery,
and cultural exchange as key
ingredients in securing a robust
future for our industry.”
Most recently, Kikkoman made an
important contribution to the CIA’s
Building on Excellence capital
campaign—a $101 million campaign
that will enable the college to
continue to provide unmatched
culinary education to our students
and essential leadership to the industry in such key areas as health and
wellness, professional excellence and innovation, world cultures and
cuisines, and sustainability and food ethics. Carpenter explains, “Our
reasons for making such a significant donation are simple, yet complex.
Having the opportunity to help ensure the continued success of the CIA
and the development of future culinary leaders is an incredible honor;
we have identical goals, and recognize the implications of world cuisine.”
Kikkoman’s creed, “Isogaba Maware,” which means “Make Haste
Slowly,” reflects the way in which our collaboration with Kikkoman
has advanced over the years—growing in a thoughtfully crafted way.
Carpenter says, “We view the CIA as a past, present, and future partner,
and look forward to a continued long-term relationship.” Drescher
couldn’t agree more.
He says, “We are
deeply grateful to
Kikkoman and the
support they have
given the CIA over
the years. It is an
indicator to us that
they are committed to
helping us sustain our
vision as a leader in the
foodservice industry by
aiding in our plans for
the future.”
By Felicia Zammit
31
Take Your Seat
in the Marriott PavilionEcolab Auditorium
The new Marriott Pavilion is under construction and we anticipate opening the doors in early 2014!
We’d like to offer you a unique opportunity to be a part of one of the most important and exciting
projects ever undertaken on our Hyde Park campus. The 42,000-square-foot pavilion will house the
800-seat Ecolab Auditorium, a conference center, and state-of-the-art demonstration kitchens. This
new addition to the campus will enhance the total student experience and advance the culinary
profession with innovative, world-class programs and events.
We invite you to TAKE YOUR SEAT in the ECOLAB AUDITORIUM. Your gift ensures that an elegantly
engraved brass plaque will be prominently displayed on one of the new auditorium seats. This is
not just an opportunity to donate to the auditorium; it’s a tangible and fun way to demonstrate your
support and enthusiasm for the CIA of the future—a CIA of which you will forever be a part.
Name a seat in honor of family, friends, students, faculty, and businesses, or the memory of someone
you hold dear.
One seat: $5,000 (Option: Two annual payments of $2,500 each)
To TAKE YOUR SEAT, visit www.ciaalumninetwork.com/takeyourseat or contact our advancement team
at 845-905-4275.
www.ciaalumninetwork.com32
CIA AT NEW HAVEN
’63 Richard Schneider retired
after more than 20 years in
the hotel and casino industry, where he
held positions as executive chef, food
and beverage director, and vice president
of food and beverage. In 1981, Richard
earned his CMC from the American
Culinary Federation. The organization
recognized him in 1985 as their National
Chef of the Year.
’64 Walter H. Pulsifer III has
retired.
’67 William Klema received his
BBA after graduating from the
CIA. He has worked in all four corners
of the country, and is now enjoying his
retirement in Florida. He is grateful to the
CIA for his wonderful professional life.
’68 Anton (Tony) Baumgarten
is enjoying retirement after
42 years of working. He is proud to say
his son, Matt Victor, is one of the premier
tattoo artists in the country.
’69 Herbert Twiss is vice presi-
dent account services for The
Visual Pak™ Companies in Waukegan, IL.
’72 Bradley Jacob is owner of
104 S. Main Antiques. He
has retired from custom home building
and is now enjoying reading and selling
antiques.
’74 Barbara “Mouse” Graf
Geel is a locksmith for Yale
University School of Medicine in New
Haven, CT. With 35 years of service
under her belt, she is planning on retiring
to Punta Gorda, FL, where she will relax
and enjoy being the proud grandmother
of six. Charles Gottschalk is in the
sales division of US Foods in Severn,
MD.
’75 Bob Rosar has spent the last
36 years as corporate chef
for Gate Gourmet, the world’s largest
in-flight caterer. His book, Affair in the Air,
chronicles the history of menu design for
classic and modern day first-class carriers.
He included 70 of his favorite recipes in
the book.
’76 Ralph Webb has retired.
He and his wife Virginia
welcomed their first grandchild, William
Matthew, in September 2012.
’77 Albert DiRaimo is executive
chef for the City of Cranston
Nutrition and Senior Services in Crans-
ton, RI.
’78 Frank Chiodo, Jr. is chef/
owner of Chiodo’s Ferro
Cucina in Warren, PA. The restaurant is
popular not only for its food but also for
the fact that Frank only uses cast iron pots
in his cooking. The restaurant’s décor
showcases all things cast iron. Trent
Squire is general manager and chief
operating officer for the Delaire Country
Club in Delray Beach, FL. Delaire was
recently awarded Platinum Club of
America status by Club Leaders Forum.
’79 John Venturo is owner of
his own personal chef and
catering business. He is the director of
operations for the Rochester, NY Chapter
of the ACF. From 1998–2009, he ran his
own restaurant and catering business in
Rochester. Today, he says he works less
and has more time to enjoy life.
’83 David McKenzie is chef/
kitchen manager for Frankie’s
Place for Ribs in Virginia Beach, VA. Joel
Orwig is director of culinary for Whole-
some Tummies, a franchised company
dedicated to improving the quality of
food served in schools across the U.S.
Vincent Tyler is manager of product
development for Cracker Barrel in Leba-
non, TN. He recently earned his CEC
from the ACF. He works with CIA grads
William Kintzler ’85 and Madelyn
Reynolds ’08 at Cracker Barrel.
’84 Jack Koumbis, Jr. is chef/
owner of Assembly Steak-
house & Seafood Grill in Englewood
Cliffs, NJ. He is also chairman of the
board of the New Jersey Restaurant
Association in Trenton, NJ. Timothy
Michitsch is a chef-instructor at Lorain
County Joint Vocational School in Ober-
lin, OH.
’85 Joseph S. Davis is chef/
owner of Flannery’s Chuck
Wagon, Inc. in Fruitland, MD. M. Chris-
topher DiFiore is owner of Dorothy
O’Day’s Irish Pub in Clifton Park, NY.
’86 Jeffrey Segan is vice
president of hotel operations
for the Beau Rivage Resort & Casino in
Biloxi, MS.
’88 Michael Todd Bull is an
educator in the Career Tech-
nical Education/Regional Occupational
Program for Grossmont Union High
School District. In 2012, the San Diego
Chapter of the ACF named him Chef of
the Year. Gerard Herrfurth is chef/
consultant for Organic Planet Restaurant
in Greenwich, CT.
mise en place no.63, June 2013 33
ASHLEY AND DAVID COSTANZO
’89 David Brai is chef de
cuisine at Foxwoods Resort
Casino in Ledyard, CT. Jerry (Gerald)
Dunn is chef/owner of Rendezvous
Restaurant & Bar in Batavia, IL.
’90 Jennifer M. Speeg is chef/
co-owner of Sisters’ Keeper—a
custom order bakery that she and her
sister recently opened together.
’91 Josh Thomsen is executive
chef/partner at Agricola, a
farm-to-table restaurant in Princeton,
NJ. Ingredients used at Agricola are
hand-picked at the restaurant’s very own
Great Road Farm just 10 minutes down
the road.
’93 James Loomis is corporate
chef for Market Access Culi-
nary Group in Feasterville, PA. Jeffrey
S. Mitchell is executive chef of culinary
and nutritional services for St. Joseph’s
Hospital & Health Center in Syracuse,
NY. In July 2012, St. Joseph’s Hospital
received the ACF’s National Achieve-
ment of Excellence Award.
’94 Noralyn Galdiano is
executive chef for Hilton
Orlando Altamonte Springs in Altamonte
Springs, FL.
’95 Joseph R. Profeta is general
manager for The Palm Res-
taurant in Charlotte, NC.
’97 Matthew Sissman is chef/
owner of The Middle Fork,
a breakfast/lunch restaurant he recently
opened in Lander, WY.
’99 Richard Byers is executive
chef for The Corner Office
Restaurant in Denver, CO.
’00 Sarah Kosikowski is execu-
tive corporate pastry chef at
Valrhona USA in Chicago, IL. Her role
there includes conducting professional
classes, one-on-one culinary consulting,
and media outreach to communicate the
story of Valrhona.
’01 John D. Palmer is sous chef
at Hen of the Wood in Water-
bury, VT. Mary Sheridan is the owner
of The Honey Pot Food Cart, which
specializes in pies. Her cart was featured
in Saveur magazine this past summer and
was named one of the Top Ten Best Food
Carts in The Oregonian newspaper.
’02 Tyler Field is executive chef
at The Club at Mediterra in
Naples, FL.
’03 Christopher P. Moran is
the general manager at Char-
lie Palmer at Bloomingdale’s in Costa
Mesa, CA. He was recently married. Eu-
gene Philbin is sous chef for Marywood
University and the owner of Peculiar
Culinary Co., both in Scranton, PA.
’04 Chris Pommerening is
winery chef for Cliff Lede
Vineyards in Yountville, CA.
’05 Kate Magnetto is a teacher
of family and consumer sci-
ence at Mechanicville Jr./Sr. High School
in Mechanicville, NY. She recently
became engaged. William A. Sears is
general manager for The Yogurt Culture
Company, a Dannon research and devel-
opment flagship. He recently celebrated
his first wedding anniversary with wife
Lindsey (Walkowiak) Sears ’05. Join-
ing them were Tyler Vaughan ’06, Me-
gan Vaughan ’07, Andrew Chang ’05,
John Benedetti ’04, Luke Wolf ’07,
Aaron Bellizzi ’07, Noah Carroll ’07,
Vivian Wong ’07, and Kelvin Fernan
Fernandez ’05. They had a blast!
’06 Peter Binkiewicz is banquet
sous chef at the Molly Pitcher
Inn in Red Bank, NJ.
’07 Michael Finkenaur is sous
chef for 22 Square by Andaz
in Savannah, GA. Moments from the
Atlantic Ocean, Michael is enjoying all
the outdoor saltwater activities.
’08 Ashley (Policare)
Costanzo and classmate
David Costanzo (above) met at the
Career Discovery program at the CIA,
started classes six weeks apart, got en-
gaged during the bachelor’s program, and
wed in May 2012—A true CIA romance.
Katlyn (Sawicki) Hartfelder is head
chef for Host LLC in Des Moines, IA.
She married Burke Hartfelder ’08 in
July 2010 and they have welcomed their
son, William Burke Hartfelder IV, into the
world. Robbie Rensel and Samantha
(Bussman) Rensel ’08 are co-owners
of Savory Celebration in Houston, TX,
providing private chef services. They were
recently featured in absolutely! magazine.
Lieutenant Natalie Ann Schibell is
environmental health officer for the U.S.
Navy’s Medical Service Corps in Groton,
CT. She also owns The Chef N’ You,
LLC, helping individuals achieve optimal
health and wellness through proper nutri-
tion, exercise, and lifestyle change.
’09 Allison Cox is assistant food
editor for Oxmoor House in
Birmingham, AL. Her first cookbook,
Southern Living’s The Rotisserie Chicken
Cookbook, was published in October 2012.
Victor Lane is chef at Bon Appétit
Management Company in Cleveland,
OH. He got married in September 2012.
Elizabeth Makos is a foodservice
sales representative at Kraft Foods in
Colorado. (Russel) Taylor Mason is
chef/owner of the Ma(i)son: An Urban
Cookery in Lancaster, PA. He married in
Napa, CA in 2010 after graduating from
the CIA at Greystone.
’10 Sarah Elizabeth Aierstuck
is the sous chef for Ma(i)
son in Lancaster, PA. Sarah is delighted
to be working with Taylor Mason ’09.
Sebastian Paul Falcon is a choco-
latier at Lauren Adler’s Chocolopolis in
Washington State. He is married to fellow
classmate Domenica (Ogazi) Falcon.
Michael Worth is tournant at The
Palace Restaurant at the Cincinnatian
Hotel in Cincinnati, OH. He is working
towards his bachelor’s degree in food sci-
ence at the University of Cincinnati and
anticipates graduating in April 2013.
’11 Joshua Deri and wife
Whitney Reichman are
chef/owners of Dough Catering, a food
truck in Ft. Lauderdale, FL. They are
sourcing only the highest-quality local,
organic, and sustainable ingredients for
their modern flatbreads. Samantha
Kardas is cake decorator at The Pastry
Garden in Poughkeepsie, NY. She and
her father are opening Kardascakes.com.
In January 2012, they won first prize at
the Art of the Cake Live Challenge in
Cleveland, OH. J. M. Woody van Horn
is assistant general manager of Goose &
Gander Restaurant in St. Helena, CA.
www.ciaalumninetwork.com34
Fred Hall ’61Donald Ralston ’65DuBreuil Q. Grenon ’69Gregory J. Poliwoda ’69Ronald S. Enden ’70Martin Irving Dupee ’72Thomas P. Barrett ’73Roy Francis Nagle, Jr. ’73
Steven Philip Demers ’74Thomas F. Greenlee ’74Dudley C. King ’74Ronald F. Perry ’74Joseph J. Bonchonsky, Jr. ’76Carl E. Sexton ’76Karen Ann Mattson ’78Michael C. Weatherbee ’78
Benjamin J. Armento ’79Paul Cullura, Jr. ’79Robert C. Johnson ’79John Kopreski ’79 Robert Carney ’81Geoffrey Patrick Fennessey ’81Gregg M. Hawkins ’83Kenneth L. Mayeux ’83
Michelle Elizabeth Tuerpe ’84Randy M. Hodapp ’87Michael J. Wagner ’89Sean Michael Hardy ’91Matthew Louis Savoy ’96Jessica Ann Frech Bath ’05
In Memoriam
Alumni Brigade of Supporters
INSIDE THE BOCUSE RESTAURANT KITCHEN
mise en place no.63, June 2013 35
JOHN SHORT ‘88
Alumni Brigade of Supporters
SARAH GREEN ‘12
This year, especially, we would like to thank our donors. No matter the size or scope of
your gift to the college, your willingness to be a part of the CIA’s future always gives us
a thrill and makes us feel enormous gratitude. As a not-for-profit college, the CIA takes
your donation and pours it right back into the educational experience of our students. Your
contribution helps the CIA remain the world’s premier culinary college.
Join the CIA Alumni Brigade!Call 845-451-1602 or visit www.ciagiving.org to make your contribution today.
who have generously given back to the CIA.
We are deeply grateful to our loyal
DEEPAK BALLANEY ‘09
ERIC BEAMESDERFER ‘83
JEFFREY JEDNAT ‘91GLEN HADLEY ‘62
EDWARD COTTON, JR ‘98
RICHARD KRUSEWSKI ‘72
SANFORD D’AMATO ‘74
MICHAEL WOERTZ ‘78
PATRICK HICKEY ‘86 PATRICK HICKEY ‘86
The Culinary Institute of America Alumni Relations 1946 Campus Drive Hyde Park, NY 12538-1499
There is no better time to get together with CIA friends than Homecoming weekend. Don’t miss the chance to mix and mingle with old friends and new.Mark your calendar to join us on October 4–5. Log on to www.ciaalumninetwork.com and register today!
2013
Alumni Relations Admissions Advancement CIA Websites Career Services Registrar CIA Consulting General Information 845-451-1401 1-800-285-4627 845-905-4275 ciachef.edu 845-451-1275 845-451-1688 845-905-4423 845-452-9600 ciaalumninetwork.com ciagiving.org ciaprochef.com ciarestaurants.com